We swear we'll deliver a less corny headline next week. For now, it's time to bring you this week's results from our ingredient of the week challenge. (Which, if you didn't get that, was all about the broccoli.)
Per usual, IRLF's resident gourmet Chow dazzled with an amazing-looking three-course meal consisting of baby broccoli tempura on miso silken tofu, country-style kaboucha pumpkin and broccoli with three cheeses au gratin and a baby broccoli salad with a ponzu sesame vinaigrette. Check out the full recipes with instructions
at his site. (He also calls us out for picking ingredients that are too "polarizing," which we'll try to work on next week.)
Here in the semi-official IRLF kitchen, we went with a curry-seasoned broccoli and rice stuffing inside a whole baked chicken. It was a remarkably simple recipe that we were nonetheless quite impressed with, if we may say. It also made for some awesome leftovers. You can find the full recipe
here.The folks at Ambitious Delicious(ness) graced us with a a simple yet savory beef and broccoli stir-fry with flank steak, which you can find
here.That's all for this week. Keep your head up for the this week's Ingredient of the Week announcement on Tuesday. Perhaps something on the sweet side...
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Comments (7)
Let's do something that's on more people's "Like" lists this time :)
And something easier/ more common that more people have an easier time working with. I'd love to see more people getting into this, I think this could be a great way to get people to interact here on IRLF.
:)
@chow - Daw, congrats once again, darlin'!
I vote strawberries for the next one. Or chocolate. Or chocolate covered strawberries... omnom
I like eating brocolli because I feel like a dinosaur eating little trees when I have them for dinner. (MLIA).
@snapeful@xanga - This was the only way my mom could get me to eat it when I was little. We'd make dinosaur noises and everything.
@live_for_love@xanga - HAHAHA oh man, that's epic
Yummm.
@snapeful@xanga - me too!
<3 broccoli