How to Dress an Egg: Surprising and Simple Ways to Cook Dinner by Ned Baldwin & Peter Kaminsky

Author:Ned Baldwin & Peter Kaminsky [Baldwin, Ned]
Language: eng
Format: azw3, mobi, epub
Tags: Cooking
ISBN: 9781328521842
Publisher: HMH Books
Published: 2020-04-06T16:00:00+00:00

ROASTED BROCCOLI

BROCCOLI with Pickled Golden Raisins and Toasted Sunflower Seeds

BROCCOLI with Poached Prunes and Speck (or Prosciutto)

BROCCOLI and Fried Chickpeas with Dukkah Spice

Roasted Broccoli

Basic Recipe

I’m glad to live in an age when broccoli has gone from a punch line to a star in the theater of vegetables. It accepts many other flavorings: spices, herbs, nuts, capers, anchovies.

How long you cook broccoli depends on how you like it. I’m partial to broccoli with a little snap, and my kids will have it no other way. Some people, though, like a softer vegetable, and others like theirs very crunchy. Peter searches out the brown roasty parts. Happily, a properly roasted piece of broccoli has it all, from glistening bright green and crisp to brown or even a little black. Well-salted and with a squeeze of lemon, it makes for a simple, satisfying plate. I do cook all of the recipes in this chapter at home, but truthfully, more often than not, I just make this basic version. My kids love it.

Serves 4

Prep the broccoli

2 broccoli heads

Preheat the oven to 400°F.

Because of the architecture of broccoli, some simple swipes of a knife will break it down into some elaborate-looking rococo pieces. Follow the floret to where it attaches to the main stem and snap it off the way a windstorm does the branches of a large tree. Work your way through both heads in this fashion, until you’re left with a pile of wispy-ended stemmed florets. Peel each stem until you get to the slightly translucent core, then slice that up however you want and add the pieces to the pile.

Cook the broccoli

2 to 3 tablespoons canola or grapeseed oil

Kosher salt

Juice of 1 lemon

Pour the oil into a large (13-inch) ovenproof skillet (or use two 9-inch skillets) and heat over high heat for 30 to 60 seconds. Add the broccoli, salt liberally, and toss to coat with oil. Reduce the heat to medium-high and cook the broccoli for 4 to 5 minutes, turning once. The florets should start to develop some caramelized patches.

Put the pan(s) in the oven and roast for 6 to 8 minutes. When you taste for doneness, the stems should still have a little snap to them while the florets will be softer. Put the broccoli on a plate or baking sheet lined with paper towels to drain briefly.

Put it all together

Broccoli

Olive oil

Kosher salt

Fresh lemon juice

Dress the broccoli with a little oil, some salt, and lemon juice and serve.

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