Food & Drink Your New Favorite Broccoli Is Charred, Crispy & Buttermilk-Brined

17:32  17 may  2018
17:32  17 may  2018 Source:   food52.com

Slice-and-Fry, Extra-Crispy Lasagna

  Slice-and-Fry, Extra-Crispy Lasagna Here’s a recipe development trick: Ask a dish what it’s trying to do, then do the exact opposite. Take something sweet and turn it savory, like salt-and-pepper pear crisp. Or, take something savory and turn it sweet, like roasted potatoes with fish sauce caramel. Black Pepper Pear Crisp with Salted Oat Streusel by Emma Laperruque Roast Sweet Potatoes and Gussy 'Em Up Like Never Before by Emma Laperruque In other words, take something familiar and flip it on its head, teach it to do a handstand, even a cartwheel. This is often with respect to flavor, but texture wants to play, too. Maybe you take something tender and turn it crispy. Maybe, I don’t know, lasagna. Which, if we’re being totally transparent with each other, I never really liked. There, I said it. I never really liked lasagna. (Do you think differently of me now?) I love pasta and tomato sauce, adore meat and cheese. But layer all of these into a casserole and somehow, to me, the whole feels less than the some of its parts. Unless I score a crunchy-edged corner piece, where the tomato sauce is jammy and the noodles, golden-brown, flirting with burnt. If only every slice could be like this… Just the crispiest. Photo by Julia Gartland Surprise! It can. Here’s how: Instead of layering lasagna into a shallow baking dish, layer and bake it in a loaf pan. Slice that into slabs, like quick bread, and pan-sear them. While a typical baking dish hovers around a 2-inch depth, a loaf pan is 50 percent taller.

I had bought it to make dressing for grilled broccoli and had a whole carton leftover. I wanted to do an overnight brine on the chicken – brined fried chicken is always so juicy, so I went on a little Crispy Buttermilk Yeasted Rye Waffle Recipe makes 2 waffles prep time: 5 minutes plus overnight

settle in with some of our fan favorite southern starters. Classic Buttermilk Biscuits. honey butter , house-made jam, four served. herb caesar dressing, egg whites, red onion, dried tomatoes parmesan, crispy capers. 13 Iceberg Wedge. house-smoked bacon, baby iceberg lettuce, charred

Want to know how to make the best, most addictively delicious broccoli? Take a cue from roasted meat, or fried chicken: Brine it.

But not in plain salt water. Soak it in buttermilk mixed with the brine from a jar of preserved lemons. (Or if you’re short on brine, blitz a peeled preserved lemon with buttermilk in a blender.) A tangy, lemony, intensely flavored brine is exactly what broccoli wants to dive into.

a pan of food on a plate: A buttermilk and preserved lemon brine takes roasted broccoli to the next level. © Provided by Food52 A buttermilk and preserved lemon brine takes roasted broccoli to the next level. A buttermilk and preserved lemon brine takes roasted broccoli to the next level. Photo by Rocky Luten

The method is simple: Brine the broccoli for about an hour. Drain it, then spread it out on a parchment-lined sheet pan like you normally would. Season to taste with salt and pepper and add a slick of olive oil. Never skimp on the olive oil. Add thin slices of red onion to the sheet pan while you’re at it. Roast at high heat until tender and a little charred. You can stop there, but I like to go one step further and toss the roasted broccoli and red onion with crispy breadcrumbs flavored with sumac, minced preserved lemon peel, and fresh dill.

Spice up your pork tenderloin with a Thai salad

  Spice up your pork tenderloin with a Thai salad Thai Pork SaladPork Tenderloin 1 pork tenderloin, about 1 lb (454 g)1 tbsp (15 ml) olive oil1/2 tsp (2.5 ml) toasted sesame oil 2 cloves garlic, chopped Salad 1 small broccoli, stem peeled1/2 lb (225 g) green beans, trimmed1/4 lb (115 g) rice vermicelli2 cups (150 g) bean sprouts© Ricardo Thai pork salad 1 carrot, julienned2 mangoes, diced 1/4 cup (60 ml) lime juice3 tbsp (45 ml) mirin1 tbsp (15 ml) fish sauce1 tbsp (15 ml) olive oil1 tsp (5 ml) sambal oelek3 tbsp Thai basil or cilantro leaves2 tbsp large toasted coconut shavings or coarsely chopped toasted peanuts Salt and pepperRead more:Four recipes that cut down on food waste: RicardoThes

settle in with some of our fan favorite southern starters. Classic Buttermilk Biscuits. honey butter , house-made jam, four served. house-smoked bacon, avocado, baby iceberg lettuce, charred corn heirloom tomatoes, house-made buttermilk ranch dressing.

Bourbon Street Chicken is a flavorful chicken dish named after Bourbon Street in New Orleans, Louisiana. Buttermilk - Brined Fried Chicken. Cheesy Broccoli Casserole is one of our FAVORITE side dishes.

Voila! Roasted broccoli like you’ve never had it before.

So why brine broccoli (or any vegetable for that matter) this way?

The acidic buttermilk tenderizes the broccoli (speeding up its roasting time a bit), and the salinity of the preserved lemon seasons it. Together, the buttermilk and preserved lemon pack such a big flavor punch that their characteristic rich, tangy notes come through in the roasted vegetable—not overwhelmingly so, but in a way that enhances broccoli’s own flavor. Think of it as: broccoli as its best self.

a meal of pizza and salad on a plate: Melissa Clark's Feta-Brined Roast Chicken © Provided by Food52 Melissa Clark's Feta-Brined Roast Chicken Melissa Clark's Feta-Brined Roast Chicken by Genius Recipes a pizza sitting on top of a table: Tahini Roasted Broccoli © Provided by Food52 Tahini Roasted Broccoli Tahini Roasted Broccoli by Laurie

I experimented with brining vegetables last summer and came up with this Feta-Brined Grilled Eggplant. My premise was: If we feta-brine chicken (just as Melissa Clark’s Genius recipe taught us), why not eggplant? The short answer is...we absolutely should! More recently, I took a page from fried chicken’s book and came up with this Buttermilk Roast Chicken that’s brined in buttermilk and pickle juice. And then my mind connected the dots—why not brine broccoli in buttermilk and preserved lemon?

Sweet-Tea Brined Ham For Your Easter Celebration

  Sweet-Tea Brined Ham For Your Easter Celebration Sweet-Tea Brined Ham For Your Easter CelebrationSome of us consider a big, sizzling ham as essential to the Easter table as turkey is to the Thanksgiving feast. When it comes to cooking a large ham, or any celebratory entrée, we want the best possible outcome, which is why some cooks insist on brining a fresh ham to ensure it turns out juicy and flavorful. Some cooks up the Southern quotient by using classic sweet tea in place of water in a wet brine.

crispy chicken, buffalo sauce, bleu cheese, mozzarella, parmesan, green onions, celery and ranch 10.99. buttermilk - brined chicken breast, marinated portobello quinoa and fresh steamed broccoli 14.99. blackened patty with new orleans spice, garlic-herb cream cheese, and house buttermilk

He tosses his (grilled) charred broccoli stalks with lemon, salt and fresh red chilli – it is wonderful! Roasted broccoli is my favorite way to eat vegetables – thanks for sharing. Can’t wait to try with a crispy egg!

Since coming up with this dish, I’ve tried the same buttermilk–preserved lemon brine on cauliflower with good results. Next up: eggplant. And maybe zucchini too. After that, roast chicken—because, I suspect, roasted meat can learn a thing or two from roasted vegetables.

a pan filled with food: 53180542 a1fc 4d3f bb96 74d9081885e1 2018 0509 roasted buttermilk brined broccoli preserved lemon 3x2 rocky luten 017 © Provided by Food52 53180542 a1fc 4d3f bb96 74d9081885e1 2018 0509 roasted buttermilk brined broccoli preserved lemon 3x2 rocky luten 017

Roasted Buttermilk-Brined Broccoli With Preserved Lemon


Serves 4 to 6
  • 2 cups buttermilk
  • 1/2 cup preserved lemon brine
  • 3 large crowns of broccoli (about 2 pounds in total), sliced into small florets
  • 1 small red onion, halved and thinly sliced
  • 4 to 5 tablespoons olive oil, divided
  • kosher salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon preserved lemon peel, minced
  • 1/2 teaspoon sumac
  • 2 tablespoons finely chopped dill
  • 1 small lemon

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