by arielleclementine
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A&M's Testing Notes:
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1
head of broccoli, cut into florets
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extra virgin olive oil, for drizzling
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kosher salt, for sprinkling
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1/4 cup
extra virgin olive oil
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1 teaspoon
smoked sweet paprika
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1
garlic clove, minced
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1 1/2 tablespoon
sherry vinegar
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1 pinch
kosher salt
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1/4 cup
marcona almonds
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Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes.
Ask the hotline about this step!While the broccoli is roasting, prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand 10 minutes.
Ask the hotline about this step!Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet, if possible.
Ask the hotline about this step!After 20 minutes, remove the broccoli from the oven and toss the marcona almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.
Ask the hotline about this step!oh thanks!! so thrilled you liked it! you're the best :)
Can I sub either dry vermouth or regular drinkin' sherry for the sherry vinegar??
I'd use red wine vinegar instead, perhaps with just a touch of sherry, that I'd reduced over medium heat by about half (and to burn off the alcohol). ;o)
i usually just use balsalmic vinegar when i'm out of sherry vinegar, but AntoniaJames' suggestion would work well too.
I just love this dish- have made it twice now and know it will be a regular on our fall table. Great combo of flavors! YUM!
oh how fun! i'm so happy you like it- thanks for sharing :)
what a really lovely compliment :) i'm thrilled you like it!
Made this two nights ago and absolutely loved it! I'll be making it again and again. Thanks for a great recipe.
thank you so much! i'm thrilled that you liked it :)
that's so nice! thanks! everything's better with a fried egg :)
Made this the other night and it was fabulous. Threw a few shrimp in about halway through the roast cycle and then served it atop some buttered noodles with pepper and a few tablespoons of parmesan cheese. Didn't have marcona almonds but I threw a handful of macadamia pieces in there to get a similar crunch. Really delicious and simple.
what a fantastic idea! thanks for your comment :)
Woohoo! Congrats arielleclementine! I love this recipe and make it a lot. It is my husband's favorite way to eat broccoli. I'm glad this one is going in the book.
thank you so much, wanderash :)
Yes this recipe looks very good. I know it is hard to original sometimes, but it also looks eerily like a recipe from Bon Appetite's November 2009 issue...
This recipe was inspired by Ina Garten's broccoli recipe (as I say in the headnote), and a spin on a vinaigrette from the El Farol cookbook. I added the marcona almonds because I had some on hand. I don't appreciate your insinuation of plagiarism.
thanks TiggyBee :)
Here's a link to the November 2009 recipe. While some of the ingredients are similar, I think it's clear that Arielle's designed a recipe that gives us the unique properties of roasted broccoli and a dressing enhanced by smoked paprika, sherry vinegar and marcona almonds.
http://www.bonappetit.com/recipes/2009/11/broccolini_with_smoked_paprika_almonds_and_garlic
Check out this recent interview with Amanda about how to write and adapt recipes. Arielle is clear on where she got the inspiration for hers. Perhaps the recipe developers at Bon Appetit were similarly inspired.
http://diannej.com/blog/
I'd just like to add my voice to the brilliant, right on, comment from TiggyBee, who summed up the situation exactly. Thanks to drbabs I was able to view the pretender recipe from BonAp. That recipe's instruction to "cover and boil" is a crime against vegetables everywhere, and if there were no other differences, your recipe would still stand out as original to me. Originality in food lies not on the page, but on the palate. Keep on cooking and winning, kiddo.
haha! thank you so much, bugbitten :) your comment is much appreciated!
thank you all so much for your wonderful comments! this was such a fantastic surprise, and your comments made it even better! hooray for food52! <3
Oh My Goodness!!!! Never would have thought of this combination but it taste as a matter of fact. This is a true keeper. Thank you for sharing.
Congrats! So glad this will be in book 2!
Yahoo arielleclementine!! Congrats on this fantastic Wildcard win. I missed this the first time around but it sounds amazing and I will be making this soon!
I can't tell you how many times I've made this dish, it is one of my absolute favorites....congratulations on this well deserved win! - S
Broccoli, one of my favorites...in any dish. Congratulations on your wildcard!
Salivating, looks FABULOUS!... Congratulations arielleclementine! & thank you , thank you soo much for highlighting a vegetarian dish!!
Congratulations on the Wildcard, Arielle--I love this recipe--I make it frequently!
huzzah!! thank you! what a fun surprise!!
and so well-deserved!!!!
Whoo hoo - congratulations!
YAAAAAAAAAAAAAAAYYYYYYYYYYYYY Arielle! So exciting! I made this when you first posted it and absolutely LOVED it - so happy to see you as a wild card!!!!
I spy a wildcard winner! Yippeee! I love roasted broccoli. Grilled broccoli is also the bomb.
Congratulations, this sounds delicious!
Congrats on your wildcard win, ac! This sounds delicious.
Has anyone tried this wonderful side dish as a make-ahead? I'd like to serve it for Christmas Day.
I haven't tried to, but I never would. Roasted broccoli loses its magic very, very quickly, in my experience. You should ask this question though over at foodpickle, as there no doubt are many people who will see the question there, who would not see it here. ;o)
I agree with AntoniaJames about the roasted broccoli, but what you could do is make the dressing ahead of time, roast the broccoli while your meat is resting, warm up the dressing, and serve it as the broccoli comes out of the oven.
hi bugbitten! i'm so glad you like my recipe! i have made this for dinner, and then eaten the reheated leftovers. while the taste is essentially the same the next day, the look/texture is not as good. the broccoli sort of wilts a bit, and gets a little more sodden. i think drbabs has the right idea- and perhaps the lingering aromas of roasted meat will mask the smell of the broccoli a bit? thanks again!
i made this last night with broccolini (along side a roast chicken and new potatoes) and the smoked paprika provided an excellent twist. the broccolini makes it less bite-sized that having the florets but it is less prep work and i find it cooks very evenly. thanks for sharing a great recipe that I'm sure will become one of my week-night staples!
oh hooray! thanks! i love broccolini- i'll have to try this!
I made this last night for dinner guests and it garnered all the compliments! Remarkable for a side dish. I'd like to ask if you've had success making this ahead, as the aroma of the roasting broccoli was not as appreciated as the final dish. Thank you, I will be making this again and again.
Made this a couple of nights ago and it was a hit! My fiuance and I had two heads of broccoli each -- definitely no leftovers. Ha!
haha! that's fantastic- thanks for sharing!
I made this last night, delightful. I'm a vegetarian so I had a Quorn cutlet along with it. Very simple, and very flavorful!
yahoo! thanks, RickyRage! i'm so happy you liked it :)
hooray! thank you for trying it! i'm so happy you liked it :)
This is the potato chip of broccoli, irresistible and easy to make!
that's awesome! thank you!
thank you! i sure hope you liked it :)
This sounds scrumptious, as always. I very much like the idea of marcona almonds, especially since I don't know what they are.
I voted! I couldn't pick a better one to vote for my first time. Broccoli is my fav. Now I just have to convince someone to cook this recipe for me : ) Who's that weird Molly Bacon chick?
haha! thanks, friend!
Yummy. I enjoyed it over buttered noodles. :)
thanks, molly bacon!!
I'm always looking for different things to do with broccoli, and this dish sounds like a keeper. I love your addition of marconas and smoked paprika....yum!
thank you so much, Oui, Chef!
Just made the recipe and am serving it with baked salmon. That vinaigrette kicks a**!
thanks, miss kitty!
Three of my favorites in here...marcona almonds, broccoli and smoked paprika. You are right, great for everyday and special occasions!
thank you so much!
She (IG) turned me onto marcona almonds too - bet she'd like your recipe! Got my vote...
that's so kind! thanks!
Good work girl!
thanks, friend!
I made this tonight and wow! The best broccoli I've ever had!
you really made my day! thank you!
Congratulations sister!!! Its original and yummy and fun!! Good good job! And I especially liked the part when I got to eat the left-overs the next day mixed into a big pot of buttered noodles!! So delicious, well done : )
hooray! thank you, sister! also hooray for buttered noodles :)
Smart idea!
I plan to fix this the coming weekend and looking forward to it. I'd like to serve it with grilled fish. I've never heard of "smoked" paprika and I'm eager to try it, too.
Thanks for an interesting way for us to eat our vegetables!
what fun! thank you! yes- smoked paprika is quite fun! you can buy it in bulk at central market too, so you only have to spend like 20 cents on it!
How I love Central Market. You Texans are so lucky!
hooray! thanks!
I love the unique flavors in this. I've used Pine nuts with broccoli before, but never Marcona almonds (a true favorite of mine) - what a great idea!
thanks so much!
What a great recipe, I will definitely try this one.
thank you! your recipe sounds absolutely wonderful :)
Looks really great...I've made roasted cauliflower with smoked paprika before, but I like broccoli much better so I'm sure this is fab.!
thank you!
I want some broccoli right now, thank you!
haha! thanks!
you're the best! thanks, erin!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
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A pristine cluster of broccoli florets.
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Note the glass of wine by Amanda's work station -- she's at it again...
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That's Kristen in the background!
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Ariellclementine calls for a baking sheet, but we roasted the broccoli in this oval baking dish. It worked beautifully.
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We used smoked sweet paprika -- hot would be VERY hot, as arielleclementine calls for a full teaspoon.
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Amanda whisks the garlic and paprika into the hot oil.
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Sherry vinegar forms the base of the dressing.
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Another two-person job: Amanda slowly pours in the paprika-garlic oil while Merrill whisks. Arielleclementine recommends that you leave as many of the solids in the oil as possible, and we agree.
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The paprika and garlic act as an emulsifier, making for a nice, smooth vinaigrette.
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Whisking a little more -- just to be sure.
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I made this for Christmas and it is my new favorite way to serve broccoli. I was already a fan of roasted broccoli, but your smoked paprika vinaigrette is brilliant. I'm visiting my husband's family in NY, so my only omission was the almonds which we did not have. I also subbed balsamic for the sherry vinegar, since we had it on hand. I can't wait to get home - this is going into the regular rotation! Happy Holidays, arielleclementine!!!