CHARRED BROCCOLI
New Nordic cuisine has spread far beyond Scandinavia in the last few years, and this dish goes a long toward explaining why. The broccoli, seared but still crunchy, is brightened by a beguilingly salty, savory and garlicky aioli, then finished with buttery seasoned panko. While the recipe requires multiple steps and some attention to make sure the bread crumbs and garlic are not overcooked, the preparation pulls together easily. This dish also lends itself well to situations where time may be limited, as both the aioli and bread crumbs can easily be prepared ahead of time. The result is a composed, umami-laden dish that is rich but balanced.
Provided by Jeff Gordinier
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
- In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
- Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
- Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
- Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
- Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
- To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 63 grams, Carbohydrate 22 grams, Fat 81 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 676 milligrams, Sugar 3 grams, TransFat 0 grams
CHARRED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare a grill or grill pan for medium-high heat.
- Place the broccoli rabe on a sheet of aluminum foil that is large enough to fold over and seal in the rabe. Drizzle the broccoli rabe with the olive oil and sprinkle with the salt and red pepper flakes. With your hands, toss gently to coat. Fold the foil over the broccoli rabe and crimp all sides to seal. Place the sealed packet on the grill and allow to steam for 8 minutes.
- Open the packet, being careful not to burn yourself with the steam that escapes. Using tongs, place the broccoli rabe directly on the grill. Cook on the first side until lightly charred in spots, about 2 minutes, then turn over and cook for an additional 2 minutes. Remove to a platter to serve.
CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
- Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
- Spoon the lemon-shallot mixture over the broccoli and serve.
CHARRED BROCCOLI CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the crostini: Preheat the oven to 450 degrees F.
- Brush the baguette slices with the oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
- For the broccoli: On the same rimmed baking sheet, toss together the broccoli, oil and salt. Spread evenly on the baking sheet and roast, flipping the broccoli halfway through, until browned in spots and crispy, about 15 minutes. Sprinkle with the Parmesan.
- For the topping: Meanwhile, in a medium bowl, whisk together the ricotta, oil and salt.
- To assemble, take a crostini and spread with a small amount of the cheese. Pile on a few pieces of broccoli and sprinkle with the chopped almonds.
CHARRED BROCCOLI
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each soy sauce and rice vinegar with 4 teaspoons each sesame oil and honey; season with salt and pepper. Thinly slice 2 cups shiitake mushroom caps and 1 shallot; add to the dressing. Toss 2 heads chopped broccoli with vegetable oil; cook on a hot grill pan, 2 minutes per side. Season with salt and pepper. Toss with the dressing, some sesame seeds and a thinly sliced red jalapeno.
CHARRED BROCCOLI WITH CAPERS
Steps:
- Cut 1 head broccoli into florets. Peel the stem, shave into ribbons and soak in ice water. Heat 2 1/2 tablespoons olive oil in a skillet over medium heat. Add the broccoli florets; cook, stirring occasionally, until charred, about 6 minutes. Transfer to a bowl. Add 1 tablespoon capers to the skillet; cook 30 seconds, then add to the broccoli. Drain the shaved broccoli stem; add to the bowl with the florets and toss with 1 tablespoon each lemon juice and olive oil, 2 tablespoons chopped parsley, 1/3 cup grated parmesan, and salt and pepper.
- Serves: 4 (side); Calories: 184; Total Fat: 14 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 11 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 5 milligrams; Sodium: 352 milligrams
Nutrition Facts : Calories 184 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 352 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 7 grams, Sugar 0 grams
CHARRED BROCCOLI SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Trim the bottom inch off of the broccoli stems and discard or save in your freezer for a soup. Quarter the broccoli lengthwise into large pieces and place in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place the broccoli on the direct heat side of the grill and char on all sides, about 1 to 2 minutes per side. Move to the indirect side of the grill, close the grill lid and roast until cooked through, 2 to 3 minutes.
- In a mixing bowl, whisk together the buttermilk, sour cream, scallions, vinegar, dill, brown sugar and mustard. Season to taste with the fresh nutmeg, salt and pepper. Remove the broccoli to a serving platter and drizzle with as much of the buttermilk dressing as you'd like. Top with the dried cherries and peanuts. Serve!
CHARRED BROCCOLI WITH CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 8 cups broccoli florets, 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a few grinds of pepper on a baking sheet. Broil until charred, 6 to 8 minutes. Whisk 1/4 cup each whole-milk plain yogurt and chopped cilantro, 1 tablespoon each olive oil, tahini and lemon juice and a pinch each of salt and pepper. Top the broccoli with the dressing and 1/4 cup each golden raisins and roasted chickpeas.
CHARRED BROCCOLI
Make and share this Charred Broccoli recipe from Food.com.
Provided by hannahdonovan
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Saute the garlic and chilli in a large frying pan or wok with some salt to taste.
- Add the broccoli and lemon juice, cover and steam until almost done.
- Remove lid, add almonds and cook on high heat until broccoli is a bit charred, but still bright green.
Nutrition Facts : Calories 121.3, Fat 2.2, SaturatedFat 0.3, Sodium 178.7, Carbohydrate 22.5, Fiber 8.4, Sugar 5.6, Protein 8.9
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