Broiled Broccoli With Spicy, Sesame

Last summer, this spicy green bean recipe opened my eyes to the wonderful world of blistered string beans, reminding me, too, that harnessing the power of a few heavy-hitting ingredients — capers, garlic, crushed red pepper flakes — can pay off big: super-flavorful vegetables in no time.

It also reminded me of maybe the most neglected tool in my kitchen: my broiler!

In the winter, I get in such a routine of roasting sheet pan after sheet pan of vegetables for what seems like forever. But in a fraction of the time, the broiler can do similar work. The flavor of broiled vegetables is not the same as roasted — i.e., they don’t taste caramelized — but broiled vegetables are cooked nonetheless and, in some instances, cooked better.

Take for instance broccoli. What I love about a broiled broccoli spear is that its florets char, while its stems remain vibrant, brilliant green in hue with a nice al dente texture, a feat achieved in 5 to 6 minutes total.

Seasoned merely with olive oil and salt, this broccoli is delicious on its own straight from the broiler, but upon being hit with a sauce, an infusion really, made from both coconut and sesame oil, soy sauce, sesame seeds, scallions, and chili paste (Sambal Oelek or Sriracha), it becomes truly irresistible.

As with the green beans, I could eat this whole platter of broccoli alone, but when I feel like sharing, I’ll tuck them aside this warm tofu with spicy sesame scallion sauce (see below) or this broiled ginger-soy salmon , or I’ll heap them onto a scoop of this Instant Pot brown rice , crack a poached egg over top, and call dinner done.

PS: Roasted broccoli is also delicious . As is pan-seared .

Here’s the play-by-play: Cut broccoli into spears.

Cut larger spears in half again or into quarters.

Transfer to a foil lined sheet pan and toss with olive oil and salt.

Broil for 5 to 7 minutes total, flipping the spears over halfway.

Transfer broiled broccoli to a serving platter.

Meanwhile: slowly heat together a tablespoon each of sesame oil, coconut oil, soy sauce, Sambal Oelek (or other hot sauce), and sesame seeds. Add 4 thinly sliced scallions.

In the time it takes for the broccoli to broil, this flavorful oil will be done.

Pour the sauce over the broccoli.

Serve immediately or at room temperature.

I’ve been loving it aside thiswarm tofu with spicy dipping sauce, an oldie but such a goodie.

Description

Inspired mostly by this blistered green bean recipe but also this homemade ranch with scallion sizzle.

As noted in the post, I like serving this broccoli with this warm tofu . This broiled salmon would be another nice option.

For the sizzle:

• 1 tablespoon sesame oil
• 1 tablespoon coconut oil
• 1 tablespoon sambal oelek or Sriracha
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds
• 4 scallions, thinly sliced

For the broccoli:

• 1.25 lbs (roughly) broccoli
• 1 tablespoon neutral oil, such as grapeseed or canola
• kosher salt
• flaky sea salt, such as Maldon, for finishing, optional

1. Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.
2. In a small skillet, place the sesame oil, coconut oil, sambal oelek or Sriracha, soy sauce, sesame seeds, and scallions. Turn the heat to low and let the oils slowly infuse.
3. Meanwhile, prepare the broccoli: cut the head into spears; then cut larger spears into half or quarters.
4. Toss the broccoli on the prepared sheet pan with the tablespoon of neutral oil and a generous pinch of kosher salt. Taste a small spear of broccoli raw — it should taste nicely seasoned. Transfer pan to broiler and cook 2 minutes. Check. If the broccoli isn’t beginning to char, return it for another minute. Check again. If the spears are charring, remove the pan from the oven, and flip each spear over; then return pan to the broiler for another 2 minutes. Check again. Remove pan from the oven when the broccoli is charred to your liking, about 5-7 minutes total. ( Note: When my broiler has preheated sufficiently, my broccoli consistently cooks to my liking in 5 minutes with a flip after 3 minutes. Every oven is different, however, so be vigilant! )
5. Transfer broccoli to a serving platter.
6. Meanwhile, the oils in the skillet should be gently shimmering and the sesame seeds and scallions should be beginning to frizzle. Turn the heat up to medium or high and keep a close watch. As soon as you see the oil bubbling more rapidly, remove the pan from the burner and pour the oil over the broccoli.
7. Gently toss. Taste. Season with sea salt if desired — if your broccoli was nicely seasoned before going under the broiler, you might not need any additional salt. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Side Dish
• Method: Broiler
• Cuisine: Asian

Description

Inspired mostly by this blistered green bean recipe but also this homemade ranch with scallion sizzle.

As noted in the post, I like serving this broccoli with this warm tofu . This broiled salmon would be another nice option.

For the sizzle:

• 1 tablespoon sesame oil
• 1 tablespoon coconut oil
• 1 tablespoon sambal oelek or Sriracha
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds
• 4 scallions, thinly sliced

For the broccoli:

• 1.25 lbs (roughly) broccoli
• 1 tablespoon neutral oil, such as grapeseed or canola
• kosher salt
• flaky sea salt, such as Maldon, for finishing, optional

1. Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.
2. In a small skillet, place the sesame oil, coconut oil, sambal oelek or Sriracha, soy sauce, sesame seeds, and scallions. Turn the heat to low and let the oils slowly infuse.
3. Meanwhile, prepare the broccoli: cut the head into spears; then cut larger spears into half or quarters.
4. Toss the broccoli on the prepared sheet pan with the tablespoon of neutral oil and a generous pinch of kosher salt. Taste a small spear of broccoli raw — it should taste nicely seasoned. Transfer pan to broiler and cook 2 minutes. Check. If the broccoli isn’t beginning to char, return it for another minute. Check again. If the spears are charring, remove the pan from the oven, and flip each spear over; then return pan to the broiler for another 2 minutes. Check again. Remove pan from the oven when the broccoli is charred to your liking, about 5-7 minutes total. ( Note: When my broiler has preheated sufficiently, my broccoli consistently cooks to my liking in 5 minutes with a flip after 3 minutes. Every oven is different, however, so be vigilant! )
5. Transfer broccoli to a serving platter.
6. Meanwhile, the oils in the skillet should be gently shimmering and the sesame seeds and scallions should be beginning to frizzle. Turn the heat up to medium or high and keep a close watch. As soon as you see the oil bubbling more rapidly, remove the pan from the burner and pour the oil over the broccoli.
7. Gently toss. Taste. Season with sea salt if desired — if your broccoli was nicely seasoned before going under the broiler, you might not need any additional salt. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Side Dish
• Method: Broiler
• Cuisine: Asian

Find it online : https://alexandracooks.com/2020/01/23/spicy-broiled-broccoli-with-sesame-scallion-sizzle/

Last April, I discovered a recipe for sautéed chicories in Food and Wine . It calls for quickly sautéing Belgian endive and radicchio in olive oil with garlic, then dressing the barely wilted greens with vinegar and, if you wish, a drizzle of chile oil.

It’s a classic combination for good reason: it works. The bitterness of the chicories softens under the heat of the pan and is further tempered by the sweet-sharp balsamic vinegar; the subtle kick from the chile oil adds another dimension and balance of flavor.

Its deliciousness should be no surprise, but still, I found myself taken by this dish, by its simplicity. I love the contrast of textures, how the radicchio melts while the endive remains crisp, caramelizing ever so slightly at the edges.

I also love how quickly it comes together. The prep is minimal — cutting chicories feels like a walk in the park after months of hacking away at roots — as is the cook time: the roughly chopped endive and radicchio sauté in batches for no more than a minute at a time.

Last year, this sauté entered my life at no better time, when spring and all of its gems feel like a myth, when the markets, in upstate New York at least, mostly still reflect a January landscape. This year, I’m introducing it into the rotation earlier.

I hope you find it as bright and refreshing as I, a most welcomed addition to the winter vegetable repertoire.

Here’s the play-by-play:Gather your chicories of choice. I like using radicchio and Belgian endive.

Give them a rough chop.

Sauté them in batches briefly — about a minute per batch — with olive, garlic, and salt.

Transfer to a large serving bowl and dress with white balsamic (or other) vinegar to taste.

Drizzle with some chile oil, if you wish, or …

… pass the chile oil on the side.

So good.

Pretty, too.

Description

Adapted from Food & Wine

Notes:

• I’m essentially doing 3 times the recipe here, but keeping the seasonings/method mostly the same.

• Chicories: Use what you like, such as a mix of radicchio, Belgian endive, escarole, and frisée.

• 3 to 4 tablespoons extra-virgin olive oil

• 3 lbs pound mixed chicories, see notes above, roughly chopped

• 3 garlic cloves, smashed, divided

• kosher salt to taste

• 2 tablespoon white balsamic vinegar, plus more to taste

• flaky sea salt, such as Maldon, for finishing (optional)

• chile oil, see notes above, to taste (optional)

1. Heat a generous tablespoon of olive oil in a large skillet over medium-high. Add one smashed clove of garlic, one-third of the chicories, and a good pinch of salt. Cook, undisturbed, for 30 seconds. Then, using tongs, toss the greens quickly for another 10 to 20 seconds; then immediately transfer to a large serving bowl. Note: The chicories don’t have to be uniformly cooked, i.e. it’s OK if some of the greens are more wilted than others. The contrast in textures is nice.
2. Repeat 2 more times, adding more olive oil, garlic, chicories and salt to the pan in the same manner.
3. Gently toss chicories with the 2 tablespoons of vinegar. Taste. Add sea salt and more vinegar to taste. Note: I always add more of both until it tastes sharp enough and nicely seasoned. Drizzle with chile oil to taste, or pass it on the side — passing on the side is a good option if anyone is sensitive to heat. Serve immediately or at room temperature.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Italian