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Posts Tagged ‘broccoli’

Whole Foods Pizza Dough

In Food, Recipes on January 13, 2011 at 6:41 am

Once a week or so, and usually on Thursdays, I grab some fresh pizza dough from Whole Foods and clean out my fridge. Seriously, is there any better way to use leftovers? I first blogged about Whole Foods pizza dough a couple years ago, and to date it remains the most searched and viewed post in Foodinista history! Since then, we’ve tried all sorts of combos and rarely do we repeat, which is half the fun. The thing about pizza is that it’s never bad—just varying shades of great. But sometimes you stumble upon a combination that really knocks it out of the park. Like this one.

First, I always crank up the heat to 500F degrees and cook the pizza dough without toppings for 4 minutes. I had some leftover roasted garlic and red pepper relish, which I spread on the semi-cooked dough. Then I loaded it up with the previous evening’s long-cooked broccoli, big thick shavings of parm, and fresh ricotta. I did cheat in that I picked up a lamb sausage from the butcher earlier that day, which I fried separately and then threw on top along with some cured black olives. And finished with a ton of cracked black pepper.

Back into the oven it goes for about 10 minutes, or until crust is crispy and golden. I loved the salty, smoky, sweet and nutty of this pizza. Would love to hear your favorite combos!

Playoff Pizza

In Food on May 17, 2009 at 9:51 am


We just got back from Larchmont Farmer’s Market, where we ran into our friend Hugh. We picked up some overpriced, but super-fresh ling cod, as well as asparagus to throw on the grill tonight, and Hugh was debating vine-ripened tomatoes to put on a pizza. He also had a 2-lb octopus in tow—he got the last one—so we’ve put our name on one for next weekend. But back to the pizza, I’m guessing a lot of us will be leaning that way today what with the Lakers and Celtics games (please, PLEASE, a rematch in finals????). A reminder about that awesome fresh pizza dough from Whole Foods! Here’s our current favorite combo—long-cooked broccoli, fresh ricotta and cracked black pepper. The long-cooked broccoli is dripping in olive oil, so no sauce needed. 

Note: The broccoli takes a couple hours to slow cook, so start this early and be sure to make double—it’s great with scrambled eggs and feta on toast or alongside a pork chop.

Also, be sure to let the dough sit out at room temp for a few hours to double (or triple) in size. It results in crispy, flavorful thin crust.

Long-Cooked Broccoli

In Food, Recipes on April 19, 2009 at 11:11 am


A couple months ago, I was at a friend’s birthday party with beautiful slow-cooked vegetables and beautiful people. The birthday girl, Carolynn, is an amazing cook and has a way with vegetables. Among the many platters of gorgeous produce offerings procured from Chino Farm was an INSANELY good dish of long-cooked broccoli. I’d never had anything like it—sweet, earthy, nutty and decadent all at the same time. It’s a dish Carolynn learned from Nancy Silverton, who features the method in a recipe for Soft-Scrambled Eggs, Long-Cooked Broccoli, and Feta Cheese in her eponymous sandwich book.

Last night, I decided to try it out with two heads of broccoli. I figured with that kind of time commitment, we should get at least a couple meals out of it. All in all, it takes about 2 hours to stew the broccoli with onions and garlic. Once it was finished, we grilled up some heritage pork chops and enjoyed with half of the long-cooked broccoli. 


Then this morning we walked over to Larchmont Farmers Market to get some whole grain bread from La Boulangerie, and some farm-fresh eggs and chives to make the best breakfast sandwich I’ve tasted. EVER.


For the sandwich, we grilled two pieces of bread doused with olive oil in a panini press, soft scrambled 6 eggs, and then assembled with broccoli, topped with scrambled eggs, topped with crumbled feta, chopped chives and cracked black pepper. We had plenty of leftover broccoli for three sandwiches (Mr. Foodinista polished off a second). We are already planning our next rendezvous with the long-cooked broccoli.


Adapted from Nancy Silverton’s Sandwich Book

2 heads broccoli

1/4 cup, plus 2 teaspoons, kosher salt, divided

4 garlic cloves, peeled and thinly sliced

1 small yellow onion, peeled and thinly sliced

1/2 cup, plus 2 tablespoons extra-virgin olive oil

1 whole dried red chile

Cut the head of broccoli off the stalk, leaving about 1 inch of the stalk still attached. Slice outer layer of fibrous peel off main stalk, and cut it vertically into long, flat slices, about 1/4-inch thick and 1-inch wide. Slice all the way through broccoli florets, cutting it vertically into 1-inch-thick pieces. You should have a bunch of long pieces of broccoli. 

In a large pot, bring 8 cups of water and 1/4 cup salt to boil. Cook all of cut-up broccoli in water for 2 minutes, until broccoli turns bright green. Drain broccoli and place in large bowl of ice water to chill. Drain well, and pat dry with kitchen towel.


In a large, heavy skillet, combine broccoli, onion, garlic, chile, olive oil and 2 teaspoons salt. (We didn’t have any large dried chiles on hand, so I threw in a couple of chiles de arbol instead.) Over very low heat, cook broccoli, stirring occasionally, for 1 1/2 to 2 hours, until it’s very soft and tender. Season with salt and pepper to taste.