is there anything broccoli can't do?

huh. i wouldn't have thought of it, but it makes sense: lately i've been inclined to add rice wine vinegar to my stir-fry broccoli, and leftovers are succulent.

so i might try this; sometimes you gotta love the NYT food section.

It’s made from uncooked broccoli tossed with an assertive garlic, sesame, chili and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little like ceviche. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. Fresh, crunchy and deeply garlicky, it’s easily the most addictive vegetable in my repertory.

from "Raw Broccoli by Another Name" by Melissa Clark [link]

in which i criticize other people.

i've lately spent much time procrastinating on goodreads. among other diversions, i've written a few reviews for some cookbooks i've browsed.

[here's the link]

a rice bowl recipe.

the following recipe is simple, but tasty. it's quick to make, and good after a long day of staring at small font on a computer screen. i like to think of this as the rice bowl equivalent of an omelette.

caveat: you'll need some spices which may be non-standard, and we will denote them with an asterisk (*). also, if you don't own a rice cooker, then i hope you know how to make stove-top rice.

flavored rice with tomato, mushroom, and egg (like i said: simple)

ingredients for rice:

• 1-2 servings of brown rice
  
• a few sprinkles of dried lemongrass*
  
• a dash of garam masala* (nutmeg will also work)

ingredients for tomato-egg sauce:

• 1 medium tin raw crushed tomatoes,
  
• 3 cloves garlic, crushed and minced,
  
• 2 large eggs, beaten
  
• 1 handful of your favorite mushrooms**
  
• 1 dollop of cream, milk, or soy milk,
  
• i green onion stalk, thinly sliced (any angle is fine)
  
• sprigs of cilantro* or parsley, well-chopped (optional but good)
  
• salt and pepper to taste,
  
• oil for stir-fry.

** i suggest against anything too delicate, like chanterelle or field mushrooms. you shouldn't stir-fry them anyway. standard white mushrooms are fine and so are portobellos. i used chinese straw mushrooms from a tin can.


directions:

1. the rice is simple if you have a rice cooker. wash the rice first, drain, add spices, add the right amount of water, and let the cooker do its work.
   
   as for the rest ..
   
   
2. beat the eggs, add the milk, beat some more, and set aside. then start chopping the veg. as i've learned from bakers, warm eggs cook more evenly than cold eggs.
   
   
3. i like to stir fry in the following order: first garlic,
   then mushrooms with salt/pepper (until they show some color),
   then green onions (for a few seconds; don't overcook them),
   then egg mixture (until it starts to hold its shape, but NOT dry),
   then cilantro/parsley (for a few seconds; again, don't overcook),
   then tomatoes.
   
   stir well; the final mixture should be stew-ish, so add water if it looks too sticky and dry (and stir very, very well). when the tomatoes start to simmer, then remove from heat, and let cool.
   
   
4. spoon out rice, top with tomato-egg-mushroom. if you have leftover green onion and herb, sprinkle some on top, take a photograph, and email it to me.
   
   it usually makes for a fine picture!

modifications: like omelettes, you can rearrange the ingredients to your liking. for instance, you can wilt spinach instead of frying mushrooms, or perhaps sear up some well-chopped eggplant or asparagus.

as for a variant on tomato, i haven't thought it through: i suppose something like coconut milk could work, but that might taste rather rich and more like a curry. this also comes to mind: pureed eggplant?

the eggs are there for protein and a cohesive. imitation eggs would work if you're a strict vegetarian. i suppose leftover cooked and smashed lentils could also work, but the texture wouldn't be the same.