7 Recipes that Make Broccoli the Star

[@russ9921]

I love this guy’s sense of humour, plus his honesty when things go wrong.

[@Adam_Garratt]

Love broccoli when it's roasted and just a little charred. Changes the flavour completely. Good work John 👏

[@kaykoffroth2031]

OH MY GOODNESS! I watched this video twice. All of the dishes in this video look amazing. I've never made broccoli other than steaming an roasting. But you can bet I will be making these dishes. I got hungry for broccoli just watching.

[@DCdabest]

Still can't believe people don't like broccoli. It's delicious. Especially in these ways Chef John is making!

[@mightywoll3]

I think too many people just boil it, where all the flavor just escapes into the water and turns it into mush.

[@cherrycordiaI]

When I was a kid I had a solid 5-month-long phase where I was OBSESSED with broccoli. It was seriously the tastiest thing I could eat besides sweets. All because I had it roasted once at a restaurant.

[@grovermartin6874]

DCdabest, there was a study a few years back that found that broccoli was the favorite vegetable in the US. George H. W. Bush's opinion to the contrary.

[@canadiantess]

I was told in 7th grade science class that there’s a gene that can make broccoli taste bitter to some.

[@ThePhluff]

I've been obsessed with broccoli ever since I learned just how flavorful the stems are, yet the florets get all the attention.

[@maxpowers9129]

I think that's because the stems can take longer to cook. As a result, some of the stems are often undercooked compared to the rest of the broccoli, and many people hate that. It's similar to eating mashed potatoes and having small lumps of uncooked potatoes mixed in which most people find gross. If you are just cooking the florets they tend to cook more evenly.

[@pedroeors]

Love broccoli, thanks for this!

[@greatboniwanker]

Yes; this compilation (and the belly 😂 laughs are) *exactly* what I wanted!

[@emilybh6255]

The obviously still best kept secret - (since it wasn't included) - flavor combination to pair with broccoli is butter and goat cheese or feta cheese. When the feta or goat cheese is mixed with broccoli sauteed in butter a little water or white wine with lots of cracked pepper added (and of course salt to taste), magic happens. It is a real treat over pasta! It is something to try next time the few times a year you indulge in dairy.

[@bendy6626]

??? "Few time a year you indulge in dairy"??? That's every day here .

[@undisclosedmusic4969]

Cow farts are making the world burn up, enjoy dairy in moderation 😊

[@bendy6626]

@@undisclosedmusic4969 Please explain how cow farts are burning up the world.

[@iampetz]

@@bendy6626 few times for us lactose-intolerant folks 🥲

[@bendy6626]

@@iampetz Sorry to hear it. But more for me 😁

[@knowledgetracker]

I love the thick Broccoli soup. That looks delicious.

[@sunnyday3327]

“No one’s ever walked into a restaurant thinking, man… I hope they have wet broccoli bread pudding today.” lol. The cheese broccoli manicotti looks amazing! I like the florets & crunchy stalks, so I was happy to see you use the stalks in recipes. I love broccoli but I don’t buy it that much, these recipes well encourage me to eat broccoli more. 👍😊

[@lenorevanalstine1219]

the stalks are great in soups its a shame they tend to be thrown out

[@finflwr]

I adore Broccoli.

[@pharvey2561]

Love Chef John recipes! Easy recipes with simple instructions! Thank you!

[@wonderwoman5528]

Broccoli, you’re a ⭐

[@mimimjtoo4135]

Chef, you are a blessing to us. A million Thanks to you! 😘😘😘 Believe it or not, it has grewn on me to expect Chef John says his signature "good o~~o~~~old~~~ " 🤣😍😘 🤣😍

[@mmps18]

My favorite vegetable!!!

[@annabollein]

This guy is utterly delightful.

[@davidjsaul]

Broccoli is always the star, even when it isn't!

[@hanikaram3351]

thank you always Chef John best Chef in the Universe

[@lawrencetaylor4101]

As I was watching this video I started getting ads popping up for Foster Grant's sunglasses. Of course, the brocolli is the star.

[@janie7242]

Like you doing kitchen experiment on the receipt! Great demo, leaning from errors. Became better and tasty! Many thanks for various broccoli receipts, will try them soon! 🤗🤓

[@millennial6702]

I love Broccoli. 😊😊😊😊

[@fn_flashy9101]

Cheese. Cheese is always the answer.

[@chefpeteymugs9257]

Hey Chef, great Video! question for you. what ever happened to the Chestnut Video you posted many years ago?

[@dianefiske-foy4717]

The Chicken & Broccoli Curry looks good 😋‼️ And the fifth one looks good too 😋‼️ And the sixth one looks good 😋‼️ Anything with broccoli, I love 😋🥰‼️ The last one, I’ll skip. I don’t care for broccolini.

[@TheNinnyfee]

Broccoli also goes well in all kinds of Asian stir-fry or curry. ♥️

[@flowerchild777]

I've loved broccoli since I was very young😍 so THANKS for this

[@faithsrvtrip8768]

Best broccoli is roasted! Spritz with EVOO, balsalmic, salt, pepper @375 for 20 minutes. Quick and delicious. Can make fancy by adding mushrooms and roasting those with broccoli. Or by grating on lemon zest. Or by grating on some garlic, too.

[@dianefiske-foy4717]

For the first one, I make my Broccoli Cheddar Soup like you do, except I don’t use the croutons and I use paprika instead of chili powder. Plus, I add potatoes and carrots all blended in my food processor with the broccoli. Then I mix and yellow cheddar cheese with the soup and cook. Then I add cheddar to the top after bowling the soup 😋‼️ The second one looks good, though I’ve never tried the recipe 😋‼️ The third one looks and sounds yummy 😋😋‼️ I add crushed cooked carrots and canned chicken to my sauce when I make Manicotti. Never thought of adding broccoli though.

[@wilsonalvarez9580]

I can’t believe you didn’t include your broccoli gratin!! I make it every thanksgiving

[@jamestongas3554]

Well the trials with the broccoli soup just made it a better teaching tool for us amateurs. Thanks for the recipes chef!

[@navaleah8663]

Make a broccoli crouton soup that uses same ingredients and uses cubed croutons. They are easier to eat that way and do it for onion soup too. Also do a stuffed pasta with a broccoli mix that has cream cheese, sour cream, shallots and seasonings but uses an alfredo sauce and some chicken, and extra cheese. Some people don't find that tomatoes and broccoli pair well together. Just like some hate cabbage soup with tomatoes, or some think cilantro tastes like soap.

[@payalgupta9355]

I love your recipes

[@wasanoix]

You rock man, saludos desde México!

[@cherylanderson3340]

Thank you!

[@accskaguy]

Just in time for Hallowe'en. Thanks from Mikey Chen. ;)

[@sandrajohnson9926]

Broccoli cheese soup, Broccoli roasted with a good drizzle of evoo or grapeseed oil with cauliflower & Brussel sprouts, fresh Broccoli. That's how it is eaten at this household.

[@stevendenny7260]

That sounds absolutely fantastic.

[@cherylbishop7657]

Hi have you ever tried to turn the manicotti the other way,.....? You can get two rows in that size pan & enchiladas. GOD BLESS

[@aruvielevenstar3944]

I am eating broccoli 🥦 now, with potatoes 🥔and onion’s 🧅 and mushrooms ( autumn dish in the Netherlands) and Gouda cheese on top🧀and an apple 🍎 as desert

[@alyswilliams9571]

I'm British, Blue cheese would be much better on the croutons for the soup. It's what we would do.

[@kristinwright6632]

Traditional broccoli beef broccoli is grey? Not mine. I stir fry the meat first, take it out and then do the broccoli in the seasoned wok. It is charred and green. Never thought of broccoli in a stir fry turning grey. That said I do enjoy these recipes and love broccoli.

[@emilybh6255]

Broccoli soup less dairy (cream and cheese) with more garlic and with the addition of herbs like basil and oregano is just as, if not more delicious and a LOT more healthful for you. It is something to try next time.

[@LEK]

23:15 I honestly cant comprehend the size of that Pasta lmaoo

[@R.C.425]

I love surprise endings😂

[@cameliacatalina3150]

wow😍

[@inamhassanvoiceoffical]

Wow delicious 😋 NYC sharing

[@davemcbroom695]

I like to think of broccoli as a vehicle to transport melted cheese sauce to my mouth.

[@navaleah8663]

Why not reheat the broccoli stuffed shell things in a microwave? Does it splatter or something else? Don't know microwave food so have to ask.

[@undisclosedmusic4969]

I thought this was some kind of cannelloni but these are comically large 😂

[@hanikaram3351]

the first one was still; good for me i would just have added a touch of more cream and broth and nutmeg and maybe more black pepper

[@ezgiozdemir5723]

Which brand are those pans?

[@evelyngrammar]

I can't stop laughing about the sprinkling of toppings to the edge of the plate. Yep - looks good; works bad.

[@platinum646]

I use to LOVE broccoli till a red back spider crawled out of one from the shopping centre, broccoli no more! 🥦🥦🥦🥦🕷🕸🕷

[@firetablet1995]

by far the hardest part of fasting is the boredom. If you've never done a multiday fast, you have no idea the enormous amount of your daily time is spent thinking about, preparing, or eating food. Depending on your lifestyle, it can be really hard to fill all that extra free time. If you want a fast to be easy, start it when you are very busy

[@morganaluthor]

for the last one, is there any substitutes for anchovies? a few of my family members are allergic to seafood

[@josecorchete3732]

It's rare to be both allergic to fish and seafood, but if that happens, there's Chinese Sauce (contains fish skin and bones, in tiny amounts), Worcester Sauce (contains anchovies in very little amounts), Nori Algae (it may trigger allergies for people allergic to seafood but it shouldn't for people allergic to fish, whom the vast majority are to the protein which the algae doesn't contain), or simply buy Glutamate Monosodic (basic anchovy flavour, also known as Umami. Extremely rare to be allergic to) and add an extra pinch of salt. Just ask them how strong their allergies are. If they are allergic to fish too, or strongly allergic to seafood, only the last will be safe.

[@morganaluthor]

@@josecorchete3732 oic thanks. yea they r pretty allergic to any forms of seafood in general

[@grovermartin6874]

​@@josecorchete3732 Annie's makes a tasty Worcester sauce that uses nothing from the sea, too.

[@susansparke3462]

Hello, I'm no expert on allergies, but perhaps something like Japanese Miso Paste might be an option for you and your family members who suffer from these fish/shellfish allergies. It is a thick paste produced by fermenting soybeans or rice or barley or perhaps a blend of the aforementioned products with salt and kōji (the fungus Aspergillus oryzae) and sometimes other grains, seaweed, or other ingredients. It does not contain any fish/shellfish products UNLESS you buy a variety which already contains Dashi Broth Concentrate added in (as a shortcut for making Miso Soup), and it will be clearly labeled on the packaging. Dashi Broth is typically made from kezurikatsuo (shavings of katsuobushi - boiled, smoked, dried, and fermented skipjack tuna or bonito) along with kombu (dried kelp seaweed) and is a key ingredient in Japanese cuisine and in Miso Soup. You can find vegetarian Dashi Broth made without the fish in Asian grocery stores or online. There are other types of Dashi, but I digress. Dried mushrooms, such as the shiitake variety contain a lot of the glutamates which give us the umami flavors and may also work as a substitute for you. Just soak the dried shiitake mushrooms in water until they have rehydrated, pour the soaking liquid through a paper coffee filter just in case there is any grit or silt, and you can also chop the rehydrated mushrooms to use in addition to the soaking liquid, provided that you want the texture. I have included some links below for you if you'd like more information about what miso is, how to select the varieties, how to use it, and even how to make your own at home for total control over the ingredients. Some people even bake with miso, but I haven't tried it and these links don't get into that sort of thing. I hope this helps you in finding an umami substitute for your household, plus it has all sorts of health benefits! en.wikipedia.org/wiki/Miso (Basic and introductory article on miso.) www.masterclass.com/articles/types-of-miso-paste (Good listing and descriptions of the types of misos.) www.justonecookbook.com/miso/ www.justonecookbook.com/how-to-make-miso/ (I really like this blogger and she has great recipes and companion videos on her KZbin Channel, plus a whole buying guide. She is very thorough in covering this ingredient, plus she shows how to make your own miso. But be warned, homemade miso takes time, albeit most of it is hands-off time, while the product ferments and develops its yummy flavor. The second link is directly to her "How To Make Miso" instructions, recipe, and product sourcing links, plus recipes that use miso. Maybe I'll get brave and try my hand at making miso myself this autumn!!!) asian-recipe.com/types-of-miso-24332 (Good listing and descriptions of the types of misos.) www3.nhk.or.jp/nhkworld/en/ondemand/video/6119002/ (NHK World-Japan, which is Japan's version of The USA's Public Broadcasting Station and is aired on PBS, has a great program called "Trails To Oishii Tokyo" that typically focuses on a single product/ingredient or a region. This is about a 10 minute segment from an episode focused on miso. This same series did an episode on mangoes and they were added to miso, so the possibilities are endless. I can't find the full length episode that shows that product, but perhaps they'll upload it in the future.) www3.nhk.or.jp/nhkworld/en/ondemand/video/3004889/ (Another great episode of "Trails To Oishii Tokyo", but this is a full length episode at 49 minutes focused on umami, which is what you're really trying to find substitutions for in your cooking. They discuss seaweeds, specifically kombu (kelp), katsuobushi (boiled, smoked, dried, and fermented skipjack tuna fish), and dried shiitake mushrooms. This may be especially beneficial for you to watch as they really explain each ingredient and the different acids that each one possesses and ways to use them.) www3.nhk.or.jp/nhkworld/en/ondemand/video/2032209/ (Another interesting full length video that I saw on PBS a while ago all about miso from the "Japanology Plus One" series.) kzbin.info/www/bejne/qn3Tlmuvo8yGja8 (America's Test Kitchen on PBS did a taste test on miso a few years ago and here is the segment as they discussed the products and their differences.) kzbin.info/www/bejne/p4TEfHlsrJdlntE (A recipe from America's Test Kitchen for Miso-Marinated Salmon. At the 3:34 timestamp, the host talks a little bit more about the basic types of miso and has examples on display.) kzbin.info/www/bejne/iXiVmIKbgJx6otE (A recipe from America's Test Kitchen Kids Miso-Honey Vinaigrette with Salad.) kzbin.info/www/bejne/q6moi3merb57qs0 (A recipe from America's Test Kitchen Tilapia with Chive-Lemon Miso Butter. The compound butter with the miso sounds delicious!) kzbin.info/www/bejne/rnOXeJaJnriEnZI (America's Test Kitchen's online series "What's Eating Dan" episode on "How To Use Koji" talks about making miso, plus a bunch of other interesting ways to use Koji.) P.S. I'm sorry that this turned out to be such a lengthy reply to your question. I do hope that something here will be useful to you. Happy cooking to you and I wish you and yours health and prosperity.

[@morganaluthor]

@@susansparke3462 thanks fr the info. I usually use miso paste since its mostly beans n taste great with many things

[@FleurPillager]

Can you make broccoli cheese soup with frozen broccoli? I can't find any recipe that uses frozen broccoli for soup so I'm guessing not.

[@sandracampbell4708]

I don't see why not. Unless it's served raw.. I always do. Frozen lasts longer and needs less prep work. It also means slightly less flavor, but..

[@FleurPillager]

@@sandracampbell4708 Thank you.

[@youbencowell]

In the UK we say its Romanesco cauliflower!

[@alyswilliams9571]

No we don't.

[@youbencowell]

@@alyswilliams9571 both Tesco and Sainsbury's call it Romanesco cauliflower.

[@flowerchild777]

@@youbencowell That's what it looked like to me

[@XxShellyW13xX]

Ha ha ha, I feed skirt steak like that to my cat. She loves it cut into thin strips. She's 21 years old, so this raw protein is good for her.

[@cbbcbb6803]

But, how did the first one taste?

[@matthewb8229]

I get the feeling that close you half of your subs might not know who Dan Fouts is. And that's okay.

[@fatbroccoli8]

I'm the 8th way

[@LeesaDeAndrea]

To me, "tender-crisp" veggies are just raw.

[@flowerchild777]

Ditto. Mine, if not fried, is really cooked😍

[@benius42]

Is he speaking slightly quicker in this video or am I losing my mind?

[@lauradeverehunt7333]

Ergh I want to watch this but it’s 50 mins long! 😭

[@flowerchild777]

Not if you watch it at 1.50 playback speed or higher😏😉😆

[@pineyforkpress]

Is he a robot?

[@xephael3485]

Soup 🍲 is what you have leftover after making real food 😜

[@pandoraeeris7860]

I can't think of anything that rhymes with broccoli.

[@sandrajohnson9926]

It would certainly have to be an Italian word.

[@josecorchete3732]

"Instantaneously" or "criolle" are the only ones I can think related to food, but I think that more can be found if you accept phonetic rhyming. For orthographic rhyming I think that you have to go down Italian, French or Spanish. Still gonna be very few, due to the cacophony of doubling strong vocals.

[@novaasher5294]

Damn your still pumpin em out ay?

[@PandemoniumMeltDown]

G W Bush just left the chat

[@chrisomcobra]

Honestly love the recipes but the narrative is really annoying why does his voice have to go up and down and smooth out like he’s on a roller coaster please stop I have to mute then subtitles all the videos

[@stephisom8292]

So glad I found this comment, I thought I was the only one

[@themadrose4334]

I love the way he narrates, it's part of his brand. He's been narrating like this for a decade so he's not going to stop anytime soon.