Herbed Broccoli Best Recipes

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BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS

2007-10-08



Broccoli/ Herbed Hollandaise Sauce/ Toasted Bread Crumbs image

Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use baby broccoli. Food & Wine Magazine.

Provided by Manami

Categories     Lemon

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients:

  • 1/2 cup unsalted butter, cut into pieces
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 slice sourdough bread, crust removed, bread torn into pieces (about 2 ounces)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon extra virgin olive oil
  • salt
  • fresh ground pepper
  • 1 1/2 lbs broccoli, peeled and cut lengthwise into long thick florets
  • 2 large egg yolks
  • 1 tablespoon boiling water
  • 1 tablespoon fresh lemon juice (not the bottled stuff)
  • Tabasco sauce
  • 1 tablespoon chopped mint
  • 1 teaspoon chopped mint
  • 1/2 teaspoon coarsely chopped thyme

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.

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