Recently I’ve been taking small breaks from developing my own recipes to cook from my favorite food magazines and cookbooks. I found this roasted broccoli recipe in a recent issue of Food & Wine Magazine—one of my favorite reads—and it’s totally delicious! I’ve also been cooking a lot from Alison Roman’s wildly popular new cookbook Dining In, as well as from Bon Appetit Magazine and Martha Stewart Living. And I’m still trying out lots from my ICE Culinary class cookbook! There’s something really relaxing about trying out recipes that other people developed rather than creating everything from scratch all the time. What are your favorite cookbooks/food magazines/places to find recipes?
Roasted Broccoli with Brown Butter Fish Sauce
adapted from Food & Wine Magazine from Hanoi House restaurant
- 1 large head broccoli, about 1 lb, cut into florets
- 1 medium red onion, cut into 1/2-inch wedges
- 2 Tbsp neutral flavored high-smoke-point oil, like avocado or sunflower
- salt and pepper
- 4 Tbsp unsalted butter
- 1 tsp Asian fish sauce
- 1 Tbsp capers
- Preheat oven to 500º. Place broccoli and red onion on a large baking sheet. Drizzle with oil and stir until the vegetables are evenly coated with oil (I do this with my hands). Lightly season with salt and pepper. Roast in the oven without stirring until very brown and tender, about 20 minutes.
- While the broccoli is roasting, make the brown butter sauce. In a small skillet or saucepan, heat the butter over medium heat until it begins to turn golden and smell nutty and delicious, about 5 or 6 minutes. Remove from heat and stir in fish sauce and capers. When broccoli has finished roasting, pour the sauce over the broccoli and serve.