Broccoli Herbed Hollandaise Sauce Toasted Bread Crumbs Food

BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS

Steps:

• Preheat the oven to 450°F
• In a small saucepan, melt the butter over low heat.
• Skim off the foam from the surface of the butter.
• Remove from the heat.
• In a food processor, pulse the bread to coarse crumbs.
• Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
• Bake for about 2 minutes, until golden brown.
• On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
• Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
• Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
• In a stainless steel bowl, mix the egg yolks with the boiling water.
• Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
• Remove from the heat.
• Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
• Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
• Whisk in the mint and thyme.
• Transfer the broccoli to a platter; pour the hollandaise sauce on top.
• Sprinkle with the bread crumbs and serve.

ROASTED BROCCOLI WITH BUTTERY BREAD CRUMBS

Steps:

• Preheat oven to 450 degrees.
• Cut the broccoli into florets and place on a baking sheet. Toss with olive oil, salt, pepper and garlic powder and roast for 20 minutes, turning over halfway through.
• While the broccoli is roasting, melt the butter and garlic in a large skillet. Add the breadcrumbs and toast while tossing, about 5 minutes until golden brown. Remove the breadcrumbs from the skillet and set aside.
• Make the Hollandaise sauce according to the package directions.
• To serve, place the roasted broccoli on a serving platter and top with the breadcrumbs and the Hollandaise sauce. Serve any extra sauce on the side.

BUTTER-STEAMED BROCCOLI WITH PEPPERY BREAD CRUMBS

Steps:

• Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
• Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
• Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
• Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.