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 SPICY BROCCOLINI
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 large trimmed bunches broccolini with 2 tablespoons olive oil and a pinch each of salt and pepper on a baking sheet. Spread in a single layer and roast at 475˚ F until charred around the edges, 8 to 10 minutes. Whisk 1 1/2 teaspoons soy sauce, 1 tablespoon agave syrup and 1 teaspoon chili-garlic sauce. Drizzle on the broccolini.
CHARRED BROCCOLINI
Steps:
- Preheat oven to 375
- Trim one inch off the stalks of the broccolini
- Coat with olive oil and season with a few pinches of sea salt
- Place into a 9-13 stainless steel roasting tray lined with parchment paper
- Top with grated parmesan cheese
- Roast uncovered, 15-20 minutes or until stalks are wilted and heads are slightly charred
CHARRED BROCCOLINI WITH HOMEMADE RICOTTA
Provided by Molly Yeh
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
- To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
- Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
- To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.
CHARRED STEAK AND BROCCOLINI WITH CHEESE SAUCE
Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy Gruyère sauce.
Provided by Anna Stockwell
Categories Steak Cheese Cream Cheese Milk/Cream Nutmeg Dinner Entertaining Winter Fall Quick & Easy Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Season steaks all over with pepper and 1 1/2 tsp. kosher salt. Let sit 10 minutes.
- Meanwhile, toss broccolini, oil, and 1/2 tsp. kosher salt on a rimmed baking sheet to combine. Spread out in a single layer and set aside.
- Using tongs if needed, hold both steaks together fat cap side down in a large ovenproof skillet, then set over high heat. Cook until pan is coated in fat, about 4 minutes. Lay steaks flat and continue to sear until deeply browned, about 3 minutes per side. Transfer skillet to oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
- While steaks are resting, roast reserved broccolini until crisp-tender and lightly charred, about 10 minutes.
- Heat cheese, cream cheese, milk, nutmeg, cayenne, and remaining 1/4 tsp. kosher salt in a medium saucepan over medium, whisking constantly, until a smooth sauce forms, about 5 minutes.
- Divide sauce among plates. Top with broccolini and steaks; sprinkle with sea salt.
SIMPLE BROCCOLINI
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.
Provided by JUMAHA
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
- Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g
CHARRED CUMIN BROCCOLINI RECIPE BY TASTY
Broccolini is a fun vegetable that is perfect for the grill! While usually roasted in the oven, throwing broccolini on the grill adds a great char and another layer of flavor.
Provided by Nichi Hoskins
Categories Sides
Time 16m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with cold water and set nearby.
- Blanch the broccolini in the boiling water for about 3 minutes, then transfer to the bowl of cold water to stop the cooking process.
- Remove broccolini from the water, shaking off any excess, and spread on a baking sheet.
- Drizzle the broccolini with the olive oil and season with the cumin, salt, and pepper. Toss to coat.
- Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the broccolini to the hot grill and cook until char marks appear, about 3 minutes per side. Remove the broccolini from the grill.
- Rub the cut sides of the lemon wedges with the sugar to lightly coat, then grill until caramelized, 1 minute on each side.
- Place the caramelized lemon wedges on top of the broccolini, then squeeze over the broccolini before serving
- Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
- Enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 23 grams, Fat 15 grams, Fiber 8 grams, Protein 6 grams, Sugar 6 grams
CHARRED BROCCOLINI MAC
Here's an elegant and delicious mac and cheese casserole-made with cavatappi, fresh broccolini and two kinds of cheese.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, spray grill pan with cooking spray; heat on medium-high heat. Add broccolini; drizzle with oil. Cook 4 to 5 min. or until lightly charred, turning after 3 min. Chop broccolini.
- Melt butter in large saucepan on medium heat. Add flour and crushed pepper; cook and stir 1 min. Gradually stir in milk; cook 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Add 1-1/2 cups shredded cheese, Parmesan and broccolini; mix well.
- Drain pasta; return to pan. Add cheese sauce; mix well. Spoon into 1-1/2 qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 6 g, Protein 18 g
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
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