Broccoli with Olive Oil and Garlic

This is a classic way to cook broccoli if you are from an Italian family.  We put olive oil and garlic with just about everything.

Broccoli is so good for you.  I hope my 3 sons cook it often.  Their Aunt Hellie prefers this with Broccoli Rabe.  I think it has a more bitter flavor but they serve it a lot in New Jersey restaurants.

Serves 6

2 heads broccoli, stems removed, florets cut up

6 cloves garlic, peeled and kept whole

1/3 cup water

1/4 cup extra virgin olive oil

Kosher salt and fresh ground pepper

Sauté broccoli in water with your garlic cloves  - cover with lid.

Don’t let it overcook and get too soft and lose color - try 4 minutes.

Pour olive oil over and sauté just another 1 minute.

Add salt and pepper to taste.

Teriyaki Salmon

With the boys coming home from college for the holidays, I like to make some fish dishes as I know they haven't eaten much fish at school.

This is truly a family favorite.  I remember the first year I came across this recipe – I must have made it once a week!

Adapted from Blue Ginger Cookbook of Ming Tsai

(Reprinted with permission from Blue Ginger copyright 1999 by Ming Tsai)

Serves 4-5

1 cup soy sauce

Juice and zest of 2 oranges

3 tablespoons brown sugar

4 garlic cloves, peeled and left whole

1 tablespoon fresh ginger, peeled and finely chopped (about 2” of ginger root)

1 tablespoon white sesame seeds

4-5 skinless salmon fillets (about 6 ounces each)

Combine soy sauce, orange juice and zest, brown sugar, garlic, and ginger in a saucepan.

Bring to a boil over high heat and simmer slowly until reduced by half or syrupy - about 15 minutes.

Remove from heat, stir in sesame seeds, and cool.

Pour into a baking dish, add salmon coating both sides and marinate for 1 hour.

Grill the salmon or broil - about 4 minutes per side.

Brush the fish with the remaining teriyaki sauce as it cooks.