Charred Broccoli Side Dish Food

CHARRED BROCCOLI

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.

CHARRED BROCCOLI

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.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

CHARRED SPICY BROCCOLINI

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 BROCCOLI WITH CHICKPEAS

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 SALAD

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 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