A Broccoli Dish Even Bush 41 Would Like

Former President George H. W. Bush made a lot of friends when he famously proclaimed: “…I’m President of the United States and I’m not going to eat any more broccoli.”  Remember that one?  Not quite as noble as his “thousand points of light” or as enduring as his “read my lips” promise, but it was a landmark statement for all the broccoli haters, to be sure.  There are plenty of people who hate broccoli but they don’t have the public platform of the Oval Office to declare war on vegetables. 

www.hellawella.com 

It turns out there could be a genetic reason behind a person’s dislike for broccoli and its cruciferous relatives.  Some people have a high degree of sensitivity to bitterness because of a gene identified as TAS2R38.  It has to do with our evolutionary need to avoid bitter, poisonous plants in order to survive.  If you’re looking for a simpler ‘out’ to avoid eating broccoli, just tell people you have a problem with dimethyl sulfide—the stuff that gives off that lovely sulfur smell.  It’s all here in this Huffington Post article if you’re curious:  Why Do Some People Love Broccoli, And Others Hate It?

Broccoli’s image problem is not lost on New York Times reporter Michael Moss.  He wrote an article for the magazine last November describing his adventures with real-life ad agency Victors & Spoils as he challenged them to create a campaign to get people to eat broccoli.  The firm has generated ads for big corporations selling processed foods but, until Mr. Moss posed the question, the idea of selling broccoli or any fresh fruit or vegetable had never been considered.  The article is an interesting read about the marketing process.  My favorite campaign slogan:  “Broccoli: Now 43% Less Pretentious Than Kale”  

Broccoli's Extreme Makeover

New York Times

If you lack the time and/or patience to read the article, you can watch the Times video here:  Video: Creating the Broccoli Craze

On a personal note, I’ve never had a problem getting along with broccoli.  In fact, I was the weirdo in my circle of childhood friends because I liked it.  (Admittedly, I was a weirdo for lots of reasons but my preference for broccoli over mashed potatoes was right there at the top of the list. I can see you nodding ‘yes’ right now.)  In my defense, I did not like the newfangled Birdseye frozen broccoli with the lumpy orange “cheese” sauce. Ugh.  Michel never had the typical American supermarket/frozen food experience while he was growing up in Holland.  Someone in his household would go to the cheese shop or the bakery or the green grocer or the butcher every day to buy fresh items. No crazy bulk purchases, no ‘big box’ shopping for potato chips and a lawnmower à la Costco.  He still makes frequent trips to various food stores during the course of a week, buying only what’s needed for a day or two.  This method makes sense because it cuts down on waste of both food and money.   It also makes food selection and preparation a more immediate, conscious experience rather than a ‘what-can-I-find-in-the-freezer’ ordeal.

Whatever your approach, I’m sure you will find Michel’s broccoli recipe delicious and easy to prepare.  Here you go:

Broccoli with Fresh Basil and Garlic

You will need:

• 2 “good sized” broccoli crowns
• 4 cloves garlic—but don’t do anything with it yet
• 3-4 tablespoons olive oil
• a small bunch of fresh basil
• grated parmesan cheese
• salt and pepper
• garlic press

basil chiffonade

In a large skillet:

• Cut the thick stems off the broccoli, allowing the flowerets to separate.
• Slice the stems into ¼ inch pieces to expedite cooking.
• Heat the olive oil--“but not terribly hot.”
• Add sliced broccoli stems, cook covered over low heat for 5-6 minutes, turning with tongs every couple of minutes.
• Add broccoli flowerets.
• Press garlic cloves directly over flowerets.
• Add salt to taste and a few grinds of pepper.
• Stir broccoli-garlic mixture and cover.
• Cook over medium-to-low heat for about 10 minutes, stirring every couple of minutes.
• While broccoli cooks, ‘chiffonade’ the fresh basil, i.e. roll up the leaves and cut into narrow little ribbons.
• Place broccoli in serving dish and top with basil chiffonade and grated parmesan cheese. 
• EAT.