1 no ingredients
Directions
1 lb broccoli spears
2 TB olive oil
1 TB red wine vinegar
1 lg clove garlic-peeled & minced
1 ts Worcestershire sauce
1/4 c crumbled blue cheese
: Salt and pepper
1/4 c seasoned croutons -- or
: more
This recipe uses a black and decker steamer. Adapt to your steamer. A
tangy, flavorful taste is created as blue cheese melts on hot
broccoli and the two are tossed together with the vinaigrette sauce.
* Fill the base with water to "Lo" fill line. * Position Drip Tray. *
Trim broccoli to 4" lengths from top of head to steam. Stems should
be no larger than 1/4" - 3/8" in diameter. Layer loosely in Steaming
Bowl. * Position Cover and steam for 16-19 minutes or to desired
tenderness. * While broccoli is steaming, prepare vinaigrette sauce
combining oil, vinegar, garlic and Worcestershire sauce; whisk
together to blend ingredients. * Transfer steamed broccoli to salad
bowl; pour sauce over top. Add blue cheese, then salt and pepper to
taste; toss. Sprinkle with croutons just before serving. Makes 5 (3/4
cup)servings.
This recipe snared on the web! http://www.blackanddecker.com [Pat H.
McRecipe posted 24 Oc 96]
Recipe By : Black and Decker
Date: Thu, 24 Oct 1996 15:07:35
~0700 (
Servings: 5 servings
Caesar Broccoli Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found way back into history, in truth as far back as early Egypt, and maybe even further. However, generally, these early cook books were just very simple pictorial recipes for meal preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few documents which described recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times were skilled in the use of a good variety of herbs, including some that we all recognise such as thyme, mint and asafoetida. In the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new foods and spices prompted a surge in cookery books, some of which still exist in academic collections. When we get to the 1900s, cookery publications are starting to become popular mostly as a result of higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Caesar Broccoli recipe.
