Wednesday, August 31, 2011
The Best Broccoli You have Ever Eaten
I would like to claim credit for the title of this entry but I am afraid I just can't. This is the broccoli that has been floating around Pinterest all day and since I am trying to eat 5 veggies each day, it seemed like as good a day to try it as any. ( Especially needed today since I was 2 vegetable servings short for the day and we had planned on having spaghetti for supper. A spaghetti dinner here usually means spaghetti a green salad and maybe a roll, so adding the broccoli was a Bohemian element and was met with huge resistance from the start. Of course unless someone else is willing to cook I get to make whatever I want.)
The Pinterest link I followed took me to a blog called The Amateur Gourmet. After reading his post it seems he lifted it from Ian Garten ( The Barefoot Contessa)
Not being a piss-ant, just trying to credit what is due. As if stealing from his blog were not enough I also lifted his picture of his broccoli. ( I forgot to charge my phone and have no idea where the real camera is) His is much prettier than my pic would have been anyway.
The Best Broccoli You Ever Ate
Preheat oven to 425.
Cut 4 to 5 pounds of broccoli cut into florets. (not too small though) Wash and dry it completely. ( I used the salad spinner then blotted with a clean cotton dish towel)
Put the broccoli onto a cookie sheet. Toss with olive oil, salt and pepper.About 5 tablespoons olive oil ( I used ev cause I like the heavy olive taste)1/2 teaspoon sea salt and a few turns of the pepper mill. ( I put everything in a bowl and tossed it before putting it on the cookie sheet because it coats it more thoroughly.) Take 4 cloves of garlic (peeled and thinly sliced) and add to the pan tossing to coat. ( Again, this went into my bowl to toss with the broccoli)
Bake for about 20 minutes until the broccoli is cooked through and some brown caramelized bits are on the florets. Remove from the oven and zest a lemon over the broccoli. Squeeze the juice from the lemon over it also ( At this point I had dumped everything back into the pyrex mixing bowl. Add about 1 1/2 tablespoons more olive oil , 3 tablespoons of toasted pine nuts ( yes I have pine nuts on hand) 1/3 cup freshly grated Parm ( in my world that means shake it out of the plastic thing) and 2 tablespoons of thin strips of fresh basil.
I had no idea it was going to be this delicious. Son3 had been complaining that adding broccoli to a spaghetti meal was the best way to ruin perfectly good spaghetti. Though he hated to admit it he claimed it was the best broccoli he had ever eaten and it went well with the pasta. The olive and basil were complimentary flavors with the spaghetti sauce, and the roasted broccoli had a sweetness to it, that paired perfectly with the lemon zest. Wow! I will do this again and do it often.
But poor Son3. I am going to try this next with brussel sprouts!