Sunday, May 12, 2013
This month for Secret Recipe Club, I had Learning Patience. It didn't take me long to pick a recipe called Brocomole. Why? Because broccoli has been on sale lately. And Kip loves it. In fact, in a cruel twist of marital fate, it was the one veggie he really loved when we got married and the one (though I love almost all vegetables) that I really didn't care for. In an even more cruel familial twist, it is one of the few vegetables that my entire family will consume whether they love it or not (Mark eats his paltry and mandatory piece doused in BBQ sauce, but he eats it). Consequently, I've learned to appreciate it more. I've even come to love it roasted (oh, mama), though we eat it steamed more often because (mysterious to me) that is how the masses tend to prefer it around here. As a kid steamed broccoli was one of those foods I would not eat. And yet my son who eats, like 7 foods total is willing to choke it down if he wants dessert (and, yes, there are many many foods he is not willing to choke down, dessert or not). So every time I discover broccoli in a new, fun way, I go for it. Brocomole is just that. It is a broccoli dip. With cream cheese and sour cream. And it's delicious.
Beyond deliciousness, however, it is versatile. You can eat it with crackers for lunch (this is the route I went), but it would also be a fun party dip or appetizer or side/veggie dish at dinner (how I plan to introduce my family to it--nothing like a pile of crackers on the side to get then to try their veggies). I bet you could even use it as a mayonnaise substitute on a sandwich to very good effect. Also, it can be made as I did with garlic, salt, and pepper, and a little onion and cayenne. But I bet it'd kick butt with dill and parsley. Or even a Tbsp of ranch powder. Or some pesto. Or whatever. So, yes, versatile.
Furthermore, I'd be willing to bet that if you didn't have broccoli you could make it with cauliflower (that way it would even be white and no one would have to confront greenness) or kale.
adapted from Learning Patience
Makes about 1 1/2 C
Prep time: 6-7 minutes
Cost: $1.20 with sale broccoli and cream cheese (probably closer to 1.50 or 1.75 if items not on sale)
broccoli: .50, cream cheese: .50, sour cream: .15, garlic: .05,
Note on cayenne and other seasonings: The seasonings in this will strengthen the longer it sits. So if you plan to serve it soon, feel free to go all nuts. However, if you plan to serve it the day after you make it, be careful, especially with potent things like cayenne. I made this a day ago and the cayenne was perfect; today when I had my leftovers it was (still good, but) more wowza. So, be warned.
1 head broccoli, cut
juice and zest from 1/2 lemon (if you don't have a lemon, you can use 1/2-1 Tbsp lemon juice here instead)
4 oz cream cheese
2 oz (2 Tbsp) sour cream
1-2 cloves garlic
dash onion powder
tiny dash cayenne pepper
salt and pepper to taste
Cook the broccoli. I did this in the microwave. Put broccoli in microwave-safe bowl with a bit of water. Then cover with plastic and cook for 3-4 minutes or until tender. (Be careful when removing plastic--the steam will whoosh out and could burn you.) Note: This could also be the perfect recipe for leftover broccoli. If you've got a cup or two leftover, go for it.
Put broccoli and rest of ingredients in food processor (blender would probably work too if it's a decent one, though this stuff is fairly thick) and process away.
Let cool and eat with crackers or other vegetables for dipping.