Bon Appetit Magazine, Dec 2016
4 stars
This was a recipe in the "r.s.v.p." section of Bon Appetit Magazine where readers ask the magazine to request a recipe from a restaurant. This recipe is from a restaurant called North in Providence, RI.
I especially loved the broccoli part of this dish which we'll definitely be making in the future as a side dish... and as you can see from the tips below, we made this into a warm (vs. cold) dish and made some adjustments.
Ingredients: broccoli, garlic, sambal oelek, sherry vinegar or red wine vinegar, scallions, ginger, kale, ramen, torn mint, sesame seeds, vegetable oil, Kosher salt, black pepper
Tips:
- Make double the amount of broccoli next time -- it shrinks so much upon roasting
- Double the amount of kale
- Kale can be pretty rough texture-wise, so we blanched it and then sauteed it olive oil with the scallions, ginger, garlic, salt and pepper and splashed the sherry vinegar at the end
- The dish needed a little oomph, so I added a little bit of hot chili oil and soy sauce to my serving which gave it some heat and umami flavor
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