Broccoliherbedhollandaisesaucetoastedbreadcrumbs Recipes

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BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS



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

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.

SAUTEED BROCCOLI WITH TOASTED BREAD CRUMBS



Sauteed Broccoli With Toasted Bread Crumbs image

Make and share this Sauteed Broccoli With Toasted Bread Crumbs recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

2 teaspoons butter
3 tablespoons extra virgin olive oil, divided
1/3 cup dry breadcrumbs
1 (14 ounce) bag frozen broccoli florets, thawed
1 clove garlic, peeled and minced
1/4-1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Heat butter and 1 tablespoon oil in large skillet over medium-high heat.
  • When hot, add crumbs.
  • Toast crumbs, stirring often, until golden.
  • Scrape crumbs out of pan; set aside.
  • Spread broccoli on a paper-towel-lined plate; pat with paper towels to remove excess moisture.
  • Reheat skillet on medium heat, adding remaining 2 tablespoons olive oil.
  • Add garlic; saute 30 seconds.
  • Add broccoli; saute until heated through, about 5 minutes.
  • Season with salt and pepper.
  • Sprinkle with toasted crumbs and serve.

Nutrition Facts : Calories 112.7, Fat 8.5, SaturatedFat 1.8, Cholesterol 3.4, Sodium 165.9, Carbohydrate 7.7, Fiber 2.3, Sugar 1.2, Protein 2.7

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