Broccoli gone skinny! Or broccolini.
So, what do you do when you are snowed in or it’s just too cold to get outside? Well, I tend to do one of several things. Wrap up in a blanket, pop some popcorn and start binging on Hallmark movies. Or, I start organizing drawers (after I watched “Tidying Up” series on Netflix); or I start cooking or looking for something new to post.
Well this past week it was cold in Texas; and I don’t mean a foot of snow on the ground and subzero temperatures cold. I have to say 40’s and 50’s (low’s in the 30’s) in Texas can feel bone shilling cold. I’m probably not going to get any sympathy from friends who live in the north. Maybe we’ve lived in Texas so long (30 years almost) that anything below “hot” feels chilly.
While my husband was out building our dry creek bed (I’ll show pictures when he’s done) I was inside looking for something to keep me busy so I didn’t have to go outside.
Instead of being out in the cold helping (watching) my husband, I was texting my son, Scott, about a restaurant, Funkenhausen, they had just dined at over the weekend in Chicago. The chef there is influenced by his South Carolinian German roots and after reading the menu and checking out the things they enjoyed when they were there, I came away with two things I wanted to recreate, their broccolini and a corn dish.
(This is the dish from the restaurant. Don’t you think mine looks similar?)
The broccolini dish was easy; all I had to do was read the menu (and I had the above picture.) and come up with a buttermilk dressing (which I used Ina Garten’s recipe) and get to the store to find the ingredients. Broccolini looks like broccoli but with smaller flowers and long thin stems. It was developed in Japan and available in the US starting in 1996. I’ve never used it before so this was a first for me.
Hope you will try this dish and if you don’t want to make a homemade buttermilk dressing, just use your favorite bottled buttermilk dressing.
BLAST FROM THE PAST: I just posted this Lemon Coconut Cake last year. If you are looking for a lighter dessert going into spring, this is a good one.
Coarsely chop toasted hazelnuts.
Add in the raisins and toasted hazelnuts.
Drizzle with some of the buttermilk dressing and top with the shaved parmesan cheese.
Charred Broccolini with Hazelnuts and Golden Raisins
- 1 bunch broccolini trim ends
- 2 cloves garlic sliced paper thin
- 1/2 c. Buttermilk dressing* purchase or make homemade
- 1/2 c. toasted hazelnuts chopped coarse
- 1/2 c. golden raisins
- Parmesan cheese shaved
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1/4 tsp. smoked paprika
- 1 small clove garlic smashed,
- salt and black pepper to taste
- 3 Tbsp. sour cream
- 3 Tbsp. mayonnaise
- 1 Tbsp. white vinegar or apple cider
- 1/4 c. buttermilk
For dressing: mix all dressing in blender or Magic bullet until thoroughly blended
- Wash and pat dry the broccoli. Toast the hazelnuts in a dry skillet or oven until lightly toasted, then coarsely chop.
- Put the olive oil in skillet and heat on medium high heat and cook the garlic for about 30 seconds making sure you do not burn. Turn heat up to high and add the butter and when that is melted add the broccolini and a pinch of kosher salt and toss to coat. Cover the pan and cook, shaking every 30 seconds so it doesn't stick until the broccolini is shared and tender, about 5-7 minutes.
- When the broccolini is charred, remove from pan and add the hazel nuts and golden raisins. Drizzle with some of the buttermilk dressing and top with the shaved Parmesan cheese.
- Carefully remove the cover and add enough water to just coat the bottom of the pan. Shake the pan around to coat the broccolini and serve immediately.
I think I had my skillet too hot because my "char" was happening before the stems got done. I ended up putting my broccolini and the nuts in a 350° oven for a few minutes to finish up. You could probably just char the broccolini under the broiler or a 450° oven.
If you don't want to make a homemade buttermilk dressing, just use your favorite bottled brand.