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Spicy Broccoli and Sharp Cheddar Topped Baked Potato

Spicy Broccoli and Sharp Cheddar Topped Baked Potato

by Pam on December 4, 2013

I was craving a baked potato for lunch so I decided to make one. I steamed some broccoli then sautéed it in a bit of olive oil with crushed red pepper flakes. I topped the potato with sour cream, the spicy broccoli, and sharp cheddar cheese. It was so hearty, satisfying, cheesy, and delicious. It was a fantastic lunch but it would also be a terrific side dish to chicken, pork, beef, or fish. I think I might be having this for lunch again tomorrow.

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of  the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar,  sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.



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Spicy Broccoli and Sharp Cheddar Topped Baked Potato




Yield: 1

Total Time: 1 hour 10 min.



Ingredients:

1 russet potato
1 cup of broccoli florets
1 tsp olive oil
Pinch of crushed red pepper flakes
1 tsp butter
1 tbsp sour cream
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar, sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Recipe Pasta and cream of broccoli with anchovies, hazelnuts and grapefruit – Italian Cuisine


  • 1 kg broccoli
  • 200 g macaroni type pasta
  • 40 g peeled hazelnuts
  • 12 pcs anchovies
  • fresh chilli
  • anchovy paste
  • pink grapefruit
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of pasta and cream of broccoli with anchovies, hazelnuts and grapefruit, clean the broccoli, keeping aside the most beautiful florets. Cook them in plenty of boiling salted water for 7-8 minutes; drain and blend with 4 tablespoons of oil, adjusting with salt and pepper. Fillet the anchovies and cut them into small pieces. Brown them in a non-stick pan with a drizzle of oil and a pinch of salt on the side of the skin for 2 minutes. Boil the pasta in plenty of boiling salted water, draining it a couple of minutes before the times indicated on the package; keep a little cooking water aside.
Blanch the florets kept aside for 2-3 minutes, drain and brown them in a pan with the macaroni, a pinch of anchovy paste and a few slices of fresh chilli pepper for 1 minute, then add 1 ladle of the pasta cooking water cook for 2-3 more minutes. Break up the hazelnuts.
Grate the grapefruit rind. Spread the broccoli cream on the plates, place the macaroni and broccoli florets on top; complete with the chopped hazelnuts, 1 teaspoon of grated grapefruit peel and serve.

Turnip greens and broccoli. Two traditional recipes – Italian Cuisine


In Rome they are called broccoletti, in Naples friarielli, in Puglia cime di rapa and in Tuscany rapini. Are these different ways to understand the same thing at the bottom?

broccoli, broccoli, rapini, friarielli, broccoli of turnips, turnip tops. Are they just different ways to understand the same thing at the bottom? We try to understand each other well. THE friarielli (or broccoletti di rapa) are simply the most developed part of the turnip greens, in short it depends only on what part of Italy you are. In Rome, for example, the newly developed inflorescences of the rapa top are called broccoletti (not to be confused, for the name, with broccoli, deriving from the rambling broccoli cabbage) in Naples friarielli, in Puglia turnip tops and in Tuscany rapini. Often, however, when we speak of friarielli, we only eat the leaves, when we speak of broccoletti we consume the biggest "flower" among the leaves. Discovered then the truth about the difference between broccoli and broccoli, here are a couple of traditional recipes simple, but of substance, to cook them better.

Orecchiette with turnip tops

Orecchiette with turnip tops are a typical dish of Apulian cuisine, which you absolutely must know. Here's how to proceed: clean the turnip tops, removing the outer leaves and keeping only the bud and the tenderest inner leaves. To facilitate cooking, make a deep cross cut on the hardest part of the stem. Dip the turnip greens (2 kg) in plenty of boiling salted water, for 4-5 minutes, if you use fresh orecchiette (about 6 minutes of cooking, 400 g for 4 people). Add the pasta. Cut the onion into very thin slices. Pour the oil into a saucepan, add the onions in the cold, fry until the onion is golden. Be careful not to burn them. Remove from heat and slowly add three whole anchovy fillets. When cooked orecchiette, drain. Return the orecchiette with turnip tops to the cooking pot, still hot. Add the oil. Mix well mixing all the ingredients. Let them rest, slightly warm are even better.

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Turnip greens and sausages

The first step is the same: clean the turnip tops removing the hardest leaves and stems. In a pan fry the oil, garlic and chilli, until the garlic is golden. Add the turnip greens without draining them too much. Cook the turnip greens covered over a gentle flame, turning them from time to time. Salt halfway through cooking. When the turnip greens have wilted, remove the lid and continue cooking, leaving them slightly al dente, because they will finish cooking together with the sausages. Brown the sausages separately in a pan with a little oil. Cover the sausages with a lid and cook. During cooking, use a fork to prick the fat. At this point add the sausages with turnip tops together with the cooking sauce. Mix the ingredients well and, if necessary, add salt, add a little lemon. Finish cooking together in order to flavor the turnip tops and sausages and, this time serve the dish still warm, perhaps adding some pecorino.