Saturday, July 12, 2008

Blasted Broccoli

Paul travels to Seattle fairly regularly on business. And, once in a blue moon, I tag along for the ride. On one of our last trips, I made a list of restaurants that I wanted to try. It was a mile long. But, somehow, we managed to visit 18 of my 21 picks... in less than a week's time. It was quite a trick, but we visited some great spots.

One of the highlights of our trip was very unexpected. One of the restaurants on my list was a newer little "small plates" gastrotavern called Black Bottle. The menu was simple, the atmosphere casual, and the prices exceedingly affordable. Turns out it became one of our favorites. We were blown away by all of the great food that we ordered, including an absolutely luscious grilled portabella and butterbean salad and Marseille style mussels. But, the thing that really took our meal over the edge was something they called "broccoli blasted."

Broccoli, seasoned with salt and garlic, and roasted crisp-tender in a wood burning oven. It seemed too simple to be so extraordinary.Inspired by the dish, we decided to try it for ourselves. Lacking a wood-fired oven, we had to rely on high heat, with a bit of convection thrown in for good measure. After a few tries, we got it down.

And wouldn't you know it? It's become one of our absolute favorite side dishes, and for good reason. It comes together with ease and has infinite possibilities. Can't beat it.

Blasted Broccoli


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10 comments:

  1. that sounds great! I cant wait to try. fabulous.

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  2. I bet that really brings out the flavour of the broccoli! Lovely :)

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  3. Looks amazing and it's one of my favorite sides too!

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  4. I made a similar recipe that I found in a wine advertisement recently where you roast the broccoli first, then douse it in garlic-paremsan butter and put it under the broiler for a few minutes. You might want to give the variation a try.

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  5. Oooh, Rachel - That sounds really good. But, then what wouldn't be better when dressed in garlic parmesan butter? :)

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  6. Wow, that is impressive, 18 restaurants in 21 days! Sounds like my kind of vacation! That broccoli looks great!

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  7. I love broccoli this way. Have been making it for years, also in a regular oven of course...I toss the broccoli with olive oil and some Penzey's granulated garlic (no other garlic "powder" will do and tho' I was taught to use whole cloves in much cooking, for this, granulated seems to work better), roast about 15-20 minutes at 400° on a cookie sheet, turning occasionally and then salting at the end. A somewhat more calorie conscious version of the Italian sauteed broccoli and garlic I grew up with. Roasting brings out the best in just about every vegetable I know!

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  8. Oh, yum. Roasted broccoli is oh so good. Cauliflower too if you get a chance to try it- I rarely eat it any other way now. Your broccoli looks fabulous.

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  9. Stephanie -
    Oh, yes! We roast a ton of cauliflower at our house too! One of our favorite ways to prepare it is to season it with curry powder and roast it with onions. Mixed with peas and tofu, it makes a great main dish... and it's a fantastic side too! Super great when dipped in yogurt sauce. mmm.

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  10. Thank you, Thank you, Thank YOU!!!! We had the dish late one night at Black Bottle and can't wait to make it for our friends. This has taken the guess work out for us.
    -Mel
    @melwood

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