Some recipes catch my attention. Some ingredients in the kitchen find ways to catch the side of the shelf and shatter. Some determination then comes about to still make a recipe happen.
Saw this recipe for Coriander-Roaster Broccoli in a recent issue of Food & Wine, which just sounded amazing. So, had been to the store, everything was ready and cooking was starting.
-2 garlic cloves
-1 tablespoon cumin seeds
-2 teaspoons coriander seeds
-1/4 cup plus 2 tablespoons extra-virgin olive oil
-2 heads of broccoli (1 3/4 pounds), sliced lengthwise through the stems 1/4-inch thick
Well, reached for the coriander and the (glass) jar fell from the shelf onto the (granite) countertop. I had opted to use ground coriander vs. seeds and the stuff was everywhere, along with chards of glass mixed in. Ok, that was not going to be used. Very fortunately, I happened to have cilantro on hand! Magical/close enough of a substitute.
Note, I was also using ground cumin.
-Preheat the oven to 450°. In a mini food processor, combine the garlic, cumin, coriander, 1 teaspoon of salt and 1/4 cup of the olive oil; puree until smooth. *I added a bit of water because of the (arbitrary) amount of cilantro I used, to make it smoother. Played with the amount of oil, too.
-Arrange the broccoli on 2 large rimmed baking sheets. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and toss to coat. Roast for 5 minutes. Spoon the coriander oil over the broccoli, toss and roast for about 10 minutes longer, until just tender, shifting the baking sheets halfway through. Serve hot.
This stuff was awesome! Luckily it was a small error that occurred and can’t wait to try with coriander proper. I will likely make it with this again, too.