Day Thirty-Five

She Said:

We had a nice dinner last night but it wasn't knock-your-socks-off, like I'd hoped. We had filet mignon, which is always great, but we made a shallot-anchovy-butter sauce for it and that was sort of meh. We also had roasted potatoes (a little olive oil, salt and pepper) and they were also just meh. The star of the show was the vegetable. And it also counts toward our own Julie/Julia Project, which is sweet!

This is from Serving Up the Harvest by Andrea Chesman.

Sauteéd Broccoli

3 head broccoli (2-3½ pounds), trimmed and cut into long spears
3 tablespoons extra-virgin olive oil
2 garlic cloves, finely minced
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil. Add the broccoli and boil until just tender, about 4 minutes. Drain and plunge into cold water to stop the cooking process. (I didn't plunge.)

2. In a large skillet, heat the oil over medium heat. Add the garlic and sauté until fragrant and pale gold, about 1 minute. Add the broccoli and parsley and sauté just until the broccoli is heated through, about 3 minutes. Season with salt and pepper and serve at once.

Simple and really delicious! I will make this again and again. (Plus, I really love broccoli so it's special to find yet another way to prepare it.)

Day 35/365:Recipe 24/175