Inspired by writing about Black Bottle's blasted broccoli, I made another attempt to recreate it in my oven and actually succeeded! Apparently the trick is to leave the florets in the oven long after they're smoking up the room. After chopping up a large stalk into bite size pieces, spread evenly on a baking sheet, then drizzle generously with olive oil (don't be shy, you need enough oil to really get sizzling in the broiler). Grind up some fresh pepper and sprinkle along with lots of sea salt. Place in a hot broiler for 5 minutes, pull out and toss the broccoli to even out the oil. Then broil for another 10 minutes and do it with the window open for the smoke! You'll think you're burning the florets to ash but they'll be perfectly blasted.
Monday, August 17, 2009
Blasted Broccoli
Inspired by writing about Black Bottle's blasted broccoli, I made another attempt to recreate it in my oven and actually succeeded! Apparently the trick is to leave the florets in the oven long after they're smoking up the room. After chopping up a large stalk into bite size pieces, spread evenly on a baking sheet, then drizzle generously with olive oil (don't be shy, you need enough oil to really get sizzling in the broiler). Grind up some fresh pepper and sprinkle along with lots of sea salt. Place in a hot broiler for 5 minutes, pull out and toss the broccoli to even out the oil. Then broil for another 10 minutes and do it with the window open for the smoke! You'll think you're burning the florets to ash but they'll be perfectly blasted.
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I wonder if using an oil with a higher smoke point (olive oil's is quite low) would give you the same outcome but without the smoke!
ReplyDeleteWhat might you suggest? Break it down in smoke points high to low :) canola, sunflower, peanut...
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