Agreed with all the other reviewers that this is a brilliant recipe, particularly because it's a delicious change from the usual tomato-dominated sauces. Just for notes, I substituted veal stock for chicken and red wine for white, which I assume added some deeper notes. Whether that's good or not, I don't know. I omitted the mascarpone entirely because it seemed like gilding a gilded lily, and substituted a cup of pecorino romano. The results were generally admired.

By WALTER.BODE | 

March 2, 2009

An excellent dish that doesn't have to be as aggressive as it is, as long as you don't worry about authenticity (pretty hard to reproduce anyway). I cut back on the chiles and garlic so that the szechuan peppercorns (one of my favorite tastes) was more at the center. Still, the contrast between the jalapeno and the ancho chiles was constantly interesting. I didn't have the chile-sesame oil (and wasn't ready to try to make it, though it sounds good), so I substituted scallion oil. That was another moderating agent, and of course looks beautiful with the jasmine rice that seemed a good addition.

By WALTER.BODE | 

January 25, 2009

I was very pleased with this new take on broccoli.  As a regular broccoli eater, I'm always looking for  quick and easy sides with broccoli and this was a neat change.

By WALTER.BODE | 

March 24, 2008

By WALTER.BODE | 

March 24, 2008