…aka Spicy Broccoli Gratin, aka Broccoli With Dynamite Sauce
I came across the following LA Times article on gratin at the end of Feb 2011(see http://www.latimes.com/features/food/la-fo-gratins-20110224,0,3254888.story) and it started me thinking. Broccoli’s one of my wife’s favorite vegetable; she adores Nobu’s creamy spicy sauce. So I decided it might be fun to combine both elements into a ‘broccoli gratin’ concept based on Nobu’s Scallops With Creamy Spicy Sauce. In Nobu West, it’s mentioned that it’s perfectly acceptable to use store bought mayonnaise. So the question is – how much mayonnaise is made with the egg yolk/vinegar/oil specified? The original recipe in Nobu: The Cookbook calls for 2 egg yolks; a large egg yolk is about 2/3 oz (or 2 teaspoons). So that suggests the recipe has a yield of 9 oz of mayonnaise+4 teaspoons of chili garlic sauce (tobanjang). Using the information from Nobu: The Cookbook recipe for Scallops With Creamy Spicy Sauce, I would need to use 1 tablespoon of tobiko per 4 teaspoons of creamy spicy sauce for each serving. So for two people, I would need 8 teaspoons of creamy spicy sauce. The closest amount I could make is 3 tablespoons+1 teaspoon+1/8 teaspoon of mayonnaise+3/4 teaspoon of chili garlic sauce. As it would turn out, for nearly a pound of broccoli florets, I discovered I needed to make triple the amount of the creamy spicy sauce (10 T+ 3/8 t mayonnaise and 2 t+1/4 t of chili garlic sauce).
How to prepare the broccoli? Fortunately, Nobu Miami: The Party Cookbook suggests roasting the salt/peppered olive oil coated florets at 480 degrees F until the tips are browned. What I did was pour a bit of spanish extra virgin olive oil into a small plate and ‘wiped’ the tops of the broccoli florets in the olive oil.
I then loaded the florets into a large overproof dish and then seasoned the floret tops with 4:1 salt/pepper mix and then roasted the florets in 475 degree F oven (my countertop oven’s highest setting
before broil) for about 12 minutes. I then pulled out the gratin plates, topped the florets with the creamy spicy sauce and popped them back into broil for about 10 minutes.
My wife loved the dish; in retrospect, I would have done two things differently. First, I think I would’ve separated the broccoli florets into much smaller pieces and second I think I would’ve broiled the creamy spicy sauce a little bit longer. While I was eating the dish, I found that some of the creamy spicy sauce was caught between some of the ‘branches’ of the larger broccoli floret pieces and really hadn’t ‘melted through’ enough.
I made this spicy broccoli gratin as a side for a roast chicken. I think this combination is a keeper, especially when my wife asked me if we could have this item sometime real soon.