Executive chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli and Chinese kale, also called broccolini. But broccolini can be a little tough, so Marcia opted for broccoli, which is less expensive and reliably sweet and tender when roasted. The florets are ideal for mopping up the creamy, herbed hollandaise sauce. Ingredients 1 tablespoon Unsalted Butter 5 Oz Cut Into Piece 1 ea slice Sourdough Bread ~2 Oz Crust Removed Torn Up 2 teaspoon Extra Virgin Olive Oil to taste Salt & Pepper 1 1/2 pounds Broccoli Peeled Cut Lengthwise Into Long Thick Florets 2 ea Egg Yolks From Large Eggs 1 tablespoon Water Boiling 1 tablespoon Fresh Lemon Juice to taste Tabasco 1 teaspoon Fresh Mint Leaves Chopped 1/2 teaspoon Thyme Coarsely Chopped

Instructions
1. Preheat the oven to 450°. In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.

2. In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper. Bake for about 2 minutes, until golden brown.

3. On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.

4. Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer. In a stainless steel bowl, mix the egg yolks with the boiling water. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute. Remove from the heat.

5. Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms. Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper. Whisk in the mint and thyme.

6. Transfer the broccoli to a platter; pour the hollandaise sauce on top. Sprinkle with the bread crumbs and serve.


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Yields: 4 Servings
     FOOD & WINE magazine, April 2005, page 132

notes:  WINE: Try the unoaked 2004 Tohu Gisborne from New Zealand. Or, for contrast, look for a sparkling Prosecco, such as Zardetto Brut.

Cuisine:   Uncategorized

Main Ingredient:   Broccoli