Monday, September 7, 2009

Broccoli Slaw

When I host a party, I usually like to make at least one new recipe and one reliable recipe. This way, I at least know that I have one good salad, side, whatever, but then I get to try something new out on a whole bunch of guinea pigs! This past Saturday, we had Carl's cousins over for a cookout, so I decided to try this broccoli slaw from Smitten Kitchen.

And the results? Guinea Pigs say- Success! I'll definitely keep this one in the rotation! I tripled the recipe, and had enough for our party on Saturday and then some to take to my parents' house on Sunday...and we still have a little leftover.

*My go to recipe was Spaghetti Salad
. ALWAYS a crowd pleaser!

Here is the recipe copied from SK:
Broccoli Slaw
Adapted a little bit from family, a little bit from Apartment Therapy

Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing (Adapted from this salad.)
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.


Joelen said...

What a great looking salad - and I'm planning on making that buttermilk dressing soon to use up the buttermilk I have on hand!

Justin said...

what a cool idea to put the broccoli through a mandoline or food processor slicer. i agree about doing a safe recipe and a weird one...

Dustytk said...

Great Blog! Found you just today. Saw Puff Pancake in your "want to try" section, and HAD to send you my recipe for same. It's from Sunset, and appeared some years ago in the paper in the chatty, "let's share recipes" column - SIX ladies had sent it in, when someone asked for it! It's a favorite Sunday breakfast around here, and has been used many times for Sunday Brunch parties and breakfasts for out-of-towners staying over. Will post actual recipe in next comment.

Dustytk said...

Sunset’s PUFF PANCAKE / Deep Dish Dutch Baby

((my note: pan = casserole dish or Dutch oven))
If the pan size is 2 to 3 quarts, use 1/2-cup butter, 3 eggs, 3/4-cup milk and 1/4-cup flour.
If the pan size is 3 to 4 quarts, use 1/3-cup butter, 4 eggs, 1-cup milk and 1 cup flour.
If the pan size is 4 to 4 1/2 quarts, use 1/2-cup butter, 5 eggs, 1 1//4-cup milk and 1 1/4 cup flour.
If the pan size is 4 1/2 to 5 quarts, use 1/2-cup butter, 6 eggs, 1 1/2-cup milk and 1 1/2 cup flour.

Place butter in a pan and set the pan in a 425° oven.
Mix batter quickly, while butter melts:
Put eggs in a blender and whirl on high speed for 1 minute.
With motor running, gradually pour milk, then slowly add flour; continue whirling for 30 seconds.
(can be mixed instead with rotary beater; beat VERY well…)
Remove pan from oven and pour batter into the hot melted butter.
Return pan to oven and bake until pancake is puffy and well browned, 20 to 25 minutes, depending on pan size.

• Melt 1/3-cup butter and 1/3 cup brown sugar in a sauté pan. Let sizzle a minute or 2, add 2-3 tablespoons water, bring to a simmer then slice in 4-5 bananas (or mixed fresh fruit). Heat, stirring gently, for another few minutes, adding 2-4 T water for thinner sauce, until mixture is bubbling again (most popular in our house; the ONLY option I use, actually…)
• Sliced strawberries, mashed slightly, with a little white sugar. Warmed slightly, if you like.
• Prepare a sauté, as above, of apples, white or brown sugar, and raisins, in butter.
• Squeeze fresh lemon over the pancakes and sprinkle with powdered sugar.
• Maple Syrup

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