Comments on: Beautiful Broccolini

By: Windy

Windy — Thu, 24 Jul 2008 15:28:01 +0000

Interesting, I don’t know it is a cross between a young broccoli and kai-lan! I like to stir-fry it with some oyster sauce… Yum.

By: Emiline

Emiline — Sat, 19 Jul 2008 02:18:24 +0000

I’ve always wanted to try broccolini; we don’t have it here. This looks like a delicious preparation!

By: Ivy

Ivy — Fri, 18 Jul 2008 06:28:35 +0000

First time I heard of broccolini which is the diminutive of broccoli but they do look so good.

By: Y

Fri, 18 Jul 2008 01:55:53 +0000

A tiny splash of sesame oil and a sprinkling of fried garlic/escallots is my favourite way to enjoy broccoli or broccolini too.

By: Simply...Gluten-free

Simply...Gluten-free — Fri, 18 Jul 2008 01:17:31 +0000

It is amazing how even your broccoli looks sexy! You are a true artist.

By: arfi

arfi — Thu, 17 Jul 2008 08:33:14 +0000

As we grow our own broccoli, there sometimes are some ‘leftover’ from the previous crops, springing from the mother stalk. The stalks are slender and they look like broccolini, I thought it was. But when I read it is a cross between broccoli and gai-lan, then the thought is mine alone hehehe… I like it sprinkled with shallots, please. Oh, have you tried sprinkling them with garlic slices? Just thinly slice the garlic and deep-fried. Don’t forget to drain and dry them on an absorbent paper, spread on a baking paper or alike-tin, then when they’re dry, they’ll be crispy. I usually use these garlic crisps on vegetable soup or vegetable noodle soup. I like to see those broccolini stay green!

By: Susan from Food Blogga

Susan from Food Blogga — Thu, 17 Jul 2008 03:04:11 +0000

When I saw broccolini for the first time at the farmers’ market this spring, I actually emitted a giddy squeal, and some nasty woman near me said, “Who gets that excited over broccolini?” Clearly food bloggers do based on your gorgeous photo and these enthusiastic comments.

By: stickyfingers

stickyfingers — Thu, 17 Jul 2008 02:46:17 +0000

Although we do eat broccolini I think of it as a mild western version of the original – LOL! I prefer Kai Larn for a more intense flavour. I cook it and a host of Chinese greens in exactly the same way that you do or topped with some Oyster sauce warmed through with masterstock.

As for sesame seeds Nuria, toast them in a pan/wok and then add the blanched vegetables back into the hot pan with them. Then drizzle a little peanut oil over the lot and plate up. I cook snake beans this way and add some fried Chinese duck liver suasage to the mix.

By: Nuria

Nuria — Wed, 16 Jul 2008 20:57:06 +0000

First time I hear about broccolini, but I love the name . I had to buy 250 grs. of sesame seeds for the joust dish (never used them before) and wonder if instead of oil I could use the seeds with the broccolini.

Your pictures are so lightfull, no matter what season is, there always this wonderful light . Your appartment might be tinny but your windows are big!

By: Allen

Allen — Tue, 15 Jul 2008 22:06:10 +0000

How long have I been gone?? Your site is totally redesigned, again I love what you’ve done –keep up the great work.

I love broccolini and make it the same way you did — just blanched with a touch of sesame oil. The shallots are a nice addition which I haven’t used before.