This is from Ina Garten (The Barefoot Contessa)
Parmesan Roasted Broccoli
~4 to 5 pounds broccoli
~4 garlic cloves, peeled and thinly sliced
~Good olive oil
~11/2 teaspoons kosher salt
~1/2 teaspoon freshly ground black pepper
~2 teaspoons grated lemon zest
~2 tablespoons freshly squeezed lemon juice
~3 tablespoons pine nuts, toasted
~1/3 cup freshly grated Parmesan cheese
~2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
The other new thing I tried this week is Jill Dupleix's Hot Crash Potatoes. I didn't have any fresh herbs so I just used a little dried rosemary and it was still very good.
- 16 small, round potatoes
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- freshly ground black pepper
- 1 tbsp fennel or caraway seeds
- 1 tbsp thyme or rosemary sprigs
- Heat oven to 230 or 250C - yes, hot. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.
- Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.
- Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.
- Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.