Yosemite with Suzanne Goin: Young Broccoli with Burrata

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Suzanne Goin’s broccolini with burrata from Sunday Suppers at Lucques.

Suzanne Goin Demonstration Class

If you’ve never attended the Chefs’ Holidays® events hosted by The Ahwahnee® Hotel every winter, there’s still time for 2012. It is the perfect little vacation after the madness of the holidays.

Ahwahnee Hotel

Ahwahnee in winter


The Ahwahnee is a magical place situated in the heart of Yosemite Valley, surrounded by the natural majesty of Half Dome and Yosemite Falls. Built in the 1920’s as a refuge for the affluent traveler, it was the most complex trucking endeavor of its day. Over 5,000 tons of stone, 1,000 tons of steel, and 30,000 feet of timber were hauled over challenging mountain roads to construct what is arguably the most stunning hotel in the Park system.

Ahwahnee dining room

Ahwahnee dining room

 

The Chefs’ Holidays are held each year in January and February, and feature a variety of innovative and acclaimed chefs and events around fabulous food. Go to their site for more information.

While we relaxed in a large wood and stone room graced by high windows sashed with long thick curtains, and flanked by a fireplace larger than my first car, Chef Goin warmed the room with her wit and humor. Questioned on how long it took her to brown butter, she vaguely responded “um, not long…um maybe 2 minutes”. Then, apparently feeling that she needed to be more specific, in the middle of demonstrating five dishes she suddenly pulled out a clean skillet, lit a new burner with a scrap of paper, slung a slab of butter in the skillet, and sang out to the audience to time her while she “raced against the clock”. While it browned to a perfect nut brown, she flawlessly flowed along with the dishes she was demonstrating. In that one moment we witnessed her grace under pressure, her love of engaging people with food, and her sense of fun. And we were all utterly charmed.
This recipe for broccolini with burrata was one of the dishes she demonstrated, and the one we were all able to taste. It was magnificent in its elegant simplicity, both in presentation and flavor.
Broccolini with Burrata

All ready to be served!

Cook’s Notes:

A good alternative for the anchovies is minced roasted red pepper

Burrata is essentially a rich mozzarella with cream beaten into it. If you can’t find any, just use a fresh mozzarella cheese.

Young Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

     by Susan Pridmore (from Suzanne Goin’s book: 

     Sunday Suppers at Lucques)

     Serves 6


Ingredients 

  • 3/4 cup fresh breadcrumbs
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup pine nuts
  • 1 tablespoon sliced flat-leaf parsley
  • 1 pound Italian broccoli, sprouting broccoli, or broccoli, trimmed
  • 6 tablespoons minced salt-packed anchovy
  • 1/2 chile de àrbol, sliced thinly on the diagonal
  • 2 teaspoons minced garlic
  • 1 teaspoon thyme leaves
  • 1 pound burrata or fresh mozzarella
  • 1/4 cup sliced shallots
  • 1 lemon, for juicing
  • Kosher salt and freshly ground black pepper

Instructions

Preheat the oven to 375° F. Bring a large pot of heavily salted water to a boil over high heat.

Toss the breadcrumbs with 1 tablespoon olive oil. Spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until golden brown and crispy.

Spread the pine nuts on another baking sheet, and toast them 4 to 5 minutes, until they’re golden brown and smell nutty. Crush half the pine nuts, and combine them with the whole pine nuts, breadcrumbs, and parsley in a small bowl. Season with salt and pepper.

Blanch the broccoli in the rapidly boiling water 2 to 3 minutes, until just tender. Drain, and cool on a baking sheet.

Heat the remaining olive oil and the butter in a small saucepan over low heat. Add the anchovies and chili and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. Season with 1/2 teaspoon salt.

Cut the burrata into 6 slices and arrange on 6 dinner plates.

Heat a large sautè pan over high heat for 1 minute. Add the anchovy butter, shallots, and broccoli and season with salt, pepper, and a squeeze of lemon. Toss well to warm the broccoli and coat it with the anchovy butter.

Taste for seasoning and plate next to the burrata. Shower the pine nut breadcrumbs over the top.

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Comments

    • says

      I don’t have her cookbook, but I’m getting it this week now that I’m back home. Everything she made looked just wonderful. The entire event was so well done event, and in such beautiful surroundings. They always have a 5 course dinner that’s included in the package with 4 different wines. So glad I only had to walk upstairs to our room 🙂

  1. says

    So envious of this wonderful experience! I adore Yosemite, and I worship Suzanne Goin ! I love her restaurants and cookbook, and have made this burrata dish many times. Sunday Suppers at Lucques is one book you will cook all the way through.

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