Comments on: Broccoli with Olive Oil, Garlic and Chilli Flakes

By: dragon

dragon — Sat, 03 May 2008 05:48:59 +0000

Hi MM,

My 2 cents worth on the roasted garlic query by ricobaby: as you said, chop off the top (about 1/4 or 1/5 of the whole garlic size, just to expose the “meat”). Wrap in foil tightly and pop into a preheated 300-350F, no higher, for about 1 hour. Prick to test if soft, otherwise, keep for another 15 minutes, sealed in the foil still. To seal in foil is important otherwise the garlic will burn, caramelize and harden.

By: Marketman

Marketman — Sat, 20 May 2006 05:16:24 +0000

ricobaby, get a large bulb of garlic and slice off the top so that you remove just a bit of the garlic meats. Then place in a ceramic plate (or one with a cover) and drizzle with olive oil and place in oven at say 300F or higher and wait until soft…I hope that works…

By: ricobaby

ricobaby — Thu, 18 May 2006 08:33:05 +0000

MM I tried the salpicao of tequila joe’s before and I fell inlove with their melt in your mouth garlic cloves. I read somewhere taht you have to slowly roast it in an oven but I always end up burning it. any suggestions?

By: trishlovesbread

trishlovesbread — Thu, 30 Mar 2006 21:10:41 +0000

To make this this already perfect broccoli dish even more perfect, one must add lemon zest! If any of you have roasted garlic on hand, that stuff is great on this too. If you can get lucky and find broccolini again, I think this is its best preparation.

Thanks to MM and all who make this site extra interesting. Next to cooking itself, I love reading about cooking and food, so I love visiting this site. Where else can you get vanilla mentioned in the same breath as broccoli with garlic? Great stuff!

By: Mary A.

Mary A. — Wed, 29 Mar 2006 12:52:24 +0000

In our family we like like both the stem and florets. Make sure to use a peeler and peel the outer skin off the stems, and sliced diagonally. They are great with oyster sauce too.