Broccoli stems are the discards that should never be discarded. They have the same flavour profile of Broccoli but are milder in flavour than the florets. They also have the body to not go mushy when cooking. Spend some time peeling off the really tough bits of the skin at the bottom of the big stem; use a paring knife rather than a vegetable peeler. The stalks on the florets can also be peeled. Then the stems are just delicious is all sorts of dishes.
Let us first talk about the peels from Broccoli and Cauliflower stems. They have a very strong flavour if you add them to the scraps to make Vegetable broth described in a different post. However, I save them and make a stock out of them to cook other cruciferous vegetables in like Cabbage or Brussels sprouts.
The stems are absolutely delicious when chopped and added to Vegetable Frittata (fancy term for an omelette); add them to soups chopped up, or to stir frys. My favourite way is to add them to curries; they have enough body to not fall apart during the long cooking the curry has to have.
Chowdah, as it is pronounced around these parts, also known as chowder. I had some chicken thighs in the freezer and I needed to put something together quick and one pan. So this was my rendition of a chicken corn chowder.
- Chicken thighs trimmed of fat and chopped half inch chunks
- Boiling potatoes to yield about 1 cup of boiled ½ inch cubes
- 1 fresh Green Chipotle pepper chopped fine
- ½ red bell pepper chopped fine
- 1 Medium onion, chopped fine
- 3 cloves of crushed Garlic
- 2 heaped Tbsp All purpose flour
- 1 cup of Milk
- ¼cup Half and Half
- 2-3 Bay leaves
- 1 tsp ground cumin
- ½ tsp Cayenne
- 1 tsp Chipotle chilli powder
- Salt to season
- 2 Tbsp White wine Vinegar
- Fistful of cooked and crumbled bacon bits.
- Poach the chopped chicken in water to cover completely with some salt a couple of Bay leaves for about 30 minutes till the chicken is completely done.
- While poaching the chicken skim of the foamy bits that float to clarify the broth that forms.
- While the chicken in poaching, boil the potatoes in salt water till done while still retaining their firmness. Cool in cold water, peel and chop into ½ inch chunks
- Strain out the chicken completely and reserve the resulting chicken stock separately.
- Sauté onions in a Tbsp of butter and some vegetable oil until translucnet and they start taking on a little bit of colour.
- Add the Garlic and continue to sauté for another minute
- Add both the peppers and continue sautéing till the peppers are soft and start to take on some colour.
- Add the flour and continue mixing to cook out the flour flavour and make an in situ roux.
- When the roux has taken on a golden colour add the reserved chicken stock and bring to a simmer. At this point the liquid should be quite thick.
- Add in the cumin, cayenne and one more bay leaf. Season with salt.
- Add the cumin, chipotle powder and the vinegar and mix well
- Thin it out with the milk and heat to boil and simmer for about 5 minutes to meld the flavours.
- Add in the chicken and potatoes and continue till everything is heated up.
- The soup should have the consistency of a thin pancake batter.
- Adjust seasonings and serve with a garnish of Bacon bits and finely chopped scallions
Coorg is a region of India which now part of the State of Karnataka or Mysore as it was known during the Raj. It has its own distinctive flavour profile and is characterized by the use of Vinegar in its marinades as well as the bright fruity acidity of the finished dish. This particular recipe was an attempt to recreate a Coorg style Chicken curry recipe.
- 1 tsp heaped toasted ground cumin
- 1 tsp heaped toasted ground coriander
- ½ tsp ground cardamom
- ¼ and a pinch of ground cloves
- ¼ and a pinch of ground cinnamon
- 1½ Tsp peeled chopped garlic
- 1½ Tsp peeled chopped ginger
- 4 Tsp white vinegar
- ½ tsp or more Cayenne (depends on how hot you want it, stick to a half for New England heat or go up to 1 or more depending on your heat tolerance or desire)
- Salt to taste
- 3 Tsp Lemon juice
- 1 – 1 ½ lb of Chicken thighs trimmed of fat and cut into 1 inch pieces
- 2 large tomatoes chopped
- 1 red bell pepper cored seeded and cut into strips
- ½ cup chicken broth
- 1 large onion chopped reasonably fine
- ½ tsp dark tamarind paste
- Cilantro for garnish
- Add the chicken to the marinade and mix to coat well
- Marinate on the counter top for 30 minutes or even as long as overnight in the fridge
- Heat a deep non stick pan on medium high heat and add a couple of tablespoons of oil to it.
- When the oil is hot and shimmering, add the onions and saute until the onion starts taking on a bit of color without frying them
- Add the ckicken with the marinade and the bell pepper and continue suteing until the chicken starts taking on some colour as well
- Add the tomatoes and the broth, bring it up to a good simmer, cover, reduce heat and cook for the next 15 minutes until the chicken is completely cooked and most of the liquid is absorbed
- Mix in the dark tamarind paste and garnish with Cilantro
Serve with rice and Yogurt to to cool your mouth against the heat, if it is warranted.
Most of the scraps you throw out when prepping vegetables still have quite a few nutrients and some of them have still have falvour left in them. They are a great starting point for a Vegetable Broth. I use this is broth as a starting point for a soup or sometimes even cook rice in it.
The things you don’t want to overload the collection of scraps you want to use to make a broth are remnants of cruciferous vegetables; the top of the list mostly found in our kitchens that belong to this group are, broccoli, cauliflower, cabbage of all kinds, regular,red and Napa, brussels sprouts, Collard greens, Kale, Bok Choy and surprisingly, Arugula and watercress fall under this as well.
Include these sparingly, or not at all. This particular batch consisted of the following scraps
- Carrot peels
- Onion skins and the slightly dry outer layer if any
- Garlic skins
- Parsley stems
- Celery trimmings including leaves at the top and the root ends
- Zucchini aka Courgette trimmings (the central seeds and pith, which go mushy the moment they hit the saute pan) including the ends
- Cucumber skins
- Mushroom stalks (Great to add the umami flaours)
- Tomato trimmings
I had collected these trimmings for about a week in a tightly sealed ziploc bag in the fridge and I had pretty much filled up a Gallon bag full.
- Add to a stock pot the following
- the trimmings
- 1 whole chopped onion, skins and all
- 3 cloves of garlic including skin
- 10 stalks of fresh thyme
- ~10 staks of parsley (leaves, stems, the lot)
- In a small saute pan dry roast on the stove top the following till they are fragrant
- 8-10 whole black peppercorns
- 2-3 star Anise
- 4 whole cloves
- Add to the stock pot
- Cover with cold water
- Set on a hot stove and bring to a boil. Turn down to a simmer and cover. Continue to cook for an hour
- Turn the heat off and let it cool
- Put it through a coarse collander to remove all of the cooked and exhausted vegetables and then through a finer mesh collander
- The last step is to put it through a strainer lined with a coffee filter. This will remove almost all of the fine particulates and also by this stage no dirt from the original scraps collection will be in the broth.
You will end up with a fat free clear broth with a whole lot of flavour that can be used wherever vegetable broth is called for. I tend to freeze this broth in a muffin tin and then storing the resulting hockey pucks of veggie broth in ziploc bags in the freezer. These are good for 6 months to a year.