Cardamom and Tea

Steamed Broccoli (without a steamer)

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If you’d like to make steamed broccoli, but you don’t have a steamer basket, you’re in the right place. I’ve got two methods (one stovetop, one microwave) that will yield perfect steamed broccoli without an actual steamer basket.

The microwave is extremely straightforward, but the stove poses a problem for anyone without a basket: How do you keep your broccoli florets from getting soggy and sinking into the water at the bottom of the pot? Easy: you layer the stems on first!

broccoli florets and a stalk
broccoli stalks in a pot

By placing the broccoli stems at the bottom of the pot, the toughest part will cook faster while keeping the delicate florets safely out of the water. It’s a win-win! And you don’t end up with any extra dishes, so actually it’s a win-win-win.

Jump to the recipe to hit the ground running or read on for a bit more on this method.

What’s so great about this way of steaming broccoli:

I adapted this method from a decades-old episode of Good Eats, and have been cooking my broccoli this way since 2008. It always works and it has stood the test of time. Here’s why:

It keeps the florets from getting soggy.

If you were to just throw a bunch of broccoli into a pan filled with 1/4-inch of water, the florets at the top would steam nicely, but the ones at the bottom would get super soggy. Broccoli’s stalk, on the other hand, is much sturdier and does better fully submerged in simmering water. By placing the stalks in the water, you keep the florets above the surface, and everything cooks perfectly without getting soggy.

It requires no special equipment.

In the early days of making this recipe, I was living in my first apartment and had very little kitchen equipment. I definitely didn’t have a steamer basket, and I’m guessing a lot of other home cooks are in the same boat. No steamer? No worries.

It cuts down on dishes

Even after becoming the proud owner of a steamer basket, I continued to make broccoli this way simply because it saves on dishes. With all those tiny little holes, steamer baskets are a pain to clean. But with this recipe, all you have to wash is a cutting board, knife, and saucepan.

steamed broccoli with butter
steamed broccoli

A quick note on steamer baskets

If you’re looking into buying a steamer basket, but you’re short on space, one of my favorite options is a heat-resistant collapsible silicone colander. The one I have has floppy hand grips that bend down (since they’re made of silicone), so it perfectly fits inside a stockpot or a dutch oven. When it’s not steaming something, I use it more traditionally to strain pasta. And when it’s off duty, it collapses down to the size of a large dinner plate.

But with this recipe, you really don’t need one!

steamed broccoli
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Steamed Broccoli (without a steamer)

steamed broccoli
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*See note below recipe for microwave instructions (this recipe is made on the stovetop).

Ingredients

  • 1 head broccoli
  • Salt
  • Butter (optional)

Instructions

  1. Prep the florets: Use a paring knife to separate each floret, carving around the broccoli stem. Cut the florets into bite-sized pieces. Set aside.
  2. Prep the stems: If the stem is very woody, use a vegetable peeler to peel it, and slice off a little bit of the cut end. Slice the stem in half lengthwise, and then slice diagonally into 1/4-inch-thick (6mm) pieces.
  3. Evenly distribute the stems in the bottom of a small saucepan. The saucepan you choose must be narrow enough that the stem slices cover the whole bottom.
  4. Pour water into the pan until the stems are covered about halfway (about 1/4 – 1/3 cup). Do not add the florets yet. Bring to a simmer over high heat.**
  5. Once simmering, add the florets, cover, and reduce heat to medium. Cook for about 4 to 5 minutes, just until the broccoli is bright green and tender.
  6. Sprinkle with salt and top with dabs of butter (if using) and enjoy.

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Notes

*If you want to use the microwave instead:

  1. Prep your broccoli as described in the recipe above (steps 1 and 2).
  2. Place the stalk pieces in a microwave-safe heat-proof bowl. Pour enough water into the bowl to come up the sides of the stalks halfway (about 1/4 cup).
  3. Place the florets on top. Cover with a heat-proof plate.
  4. Microwave for about 4 minutes (this will vary by microwave), until the broccoli is bright green and tender.
  5. Sprinkle with salt and top with dabs of butter (if using), and enjoy.

** Don’t just let it simmer away or the water will evaporate. Add more water if you let it simmer too long before covering.

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Focaccia Muffins

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The other day I made a double batch of my favorite focaccia dough. After baking a standard loaf, I thought it would be fun to try baking the other half in a muffin tin. It turned out so great, I think focaccia muffins might be my new favorite way of making focaccia, especially for a crowd.

Jump to the recipe to hit the ground running, or read on for a few tips:

focaccia muffins before oil goes on
focaccia muffins with pockets of olive oil, before baking

A few notes on focaccia muffin success:

1. How to deal with varying muffin tin sizes (and materials):

Muffin tins vary in size. Mine is slightly on the large size. If yours is smaller than mine, you might need to work in a couple batches instead of making 12 at once. Unlike a muffin or cupcake batter, a properly-made focaccia dough is unlikely to overflow and make a mess if you over-fill the tin. But to make sure your focaccia muffins turn out right, follow the cues in the recipe below:

Fill the muffin tin not quite to the top. Once they proof, they should just crest the top (as in the photo above and to the left). Once you add oil and dimple them, they’ll deflate slightly, and then rise again in the oven.

Note that if you make yours smaller (e.g., making 16 instead of 12 of them), they will likely take less time to bake. If you use a muffin tin made from a darker metal (or coated metal), they will also take less time to bake through. Keep an eye on them.

2. Improvising

I haven’t tried making these muffins with produce or different herbs, but I feel fairly confident they would turn out great with toppings and various herby mix-ins.

See my general focaccia post for more tips on improvising, and feel free to experiment here.

3. Focaccia video

I didn’t record a new video for this post, but my focaccia video walks you thought the actual dough-making process. So feel free to check that out (it’s in the recipe card below).

baked focaccia muffins in a muffin tin
baked focaccia muffins in a muffin tin
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Focaccia Muffins

baked focaccia muffins in a muffin tin
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Ingredients

For the focaccia dough

  • 5½ cups [715 g] all-purpose flour*
  • 2¼ tsp [13 g] salt
  • 2½ tsp [8 g] instant yeast
  • ⅓ cup [70 g] extra-virgin olive oil
  • 2 cups [470 g] water, at room temperature
  • Herbs (optional): 4 Tbsp thyme or 2 Tbsp rosemary**

For the topping

  • 4 Tbsp [55 g] extra-virgin olive oil
  • Flaky salt

Instructions

  1. Make the dough: Combine the flour, salt, yeast, oil, water, and herbs (if using) in the bowl of a stand mixer fitted with the hook attachment (or large mixing bowl). Mix together on low (or using your hand in the bowl if you don’t have a stand mixer) until it forms a lumpy dough and then increase the speed to medium. Knead with the hook for about 3 minutes, just until it smooths out quite a lot and starts to look stringy instead of lumpy (about 5 minutes mixing by hand). The dough should be very wet and sticky but not soupy.
  2. Let it rise: Cover and place the bowl of dough at room temperature. You can let it rise overnight or quickly. To do it overnight, let it sit at room temperature for 15 minutes, then place in the fridge overnight (up to 36 hours). If you do it quickly, let it rise at room temperature for a total of about 60 minutes, until doubled in size.
  3. Fill the muffin tin and proof: Drizzle about 1/2 tsp olive oil in the bottom of all 12 muffin tin wells. Use a finger to evenly coat the bottom and sides of each well. Evenly distribute the dough across the wells. It should not quite come up to the top. Proof 60-90 minutes until they are about 1.5 their original size (just cresting the muffin tin).
  4. Once they’ve risen, drizzle a few drops (just under 1/2 tsp) over each and dimple with your fingers.
  5. Preheat the oven to 425°F [220°C] when the dough is almost done proofing.
  6. Bake for about 30 to 35 minutes (start checking on them after about 25 minutes), until the tops are golden brown and they’re cooked through (200°F [93°C] internal temperature).

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Notes

* You can alternatively use bread flour or whole wheat flour. I’ve even used whole wheat pastry flour, which yields a more tender (yet still chewy) crumb.

** You can substitute a smaller amount of dried herbs if you don’t have fresh. Or omit the herbs entirely!

Storage: After completely cooled, store sealed at room temperature for 1 day, and freeze whatever you don’t plan to eat right away (bread keeps much better in the freezer than in the refrigerator or at room temperature).

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