Recipe: Broccoli with Garlic and Soy Sauce by Barefoot Contessa
Broccoli with Garlic and Soy Sauce by Barefoot Contessa
Ingredients
1 head garlic, peeled (about 16 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets (8 cups of florets)
2 tablespoons soy sauce
Directions
Put the garlic cloves and oil in a small heavy-bottomed saucepan.
Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender.
Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt.
Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender.
Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled.
This process stops the cooking and sets the bright green color. Drain well.
In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic.
Taste for seasonings and serve cold or at room temperature.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/broccoli-with-garlic-and-soy-sauce-recipe.html?oc=linkback
Ingredients
1 head garlic, peeled (about 16 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets (8 cups of florets)
2 tablespoons soy sauce
Directions
Put the garlic cloves and oil in a small heavy-bottomed saucepan.
Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender.
Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt.
Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender.
Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled.
This process stops the cooking and sets the bright green color. Drain well.
In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic.
Taste for seasonings and serve cold or at room temperature.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/broccoli-with-garlic-and-soy-sauce-recipe.html?oc=linkback
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