Friday, April 2, 2010

Sunshine, Shopping and More Ivy

We really made progress on the ivy today!  I got in 45 minutes of pulling and raking before I had to get cleaned up to take the teen girl shopping.  I OWED her after the babysitting this week!  We met one of her friends and had a great time.

Home by 3 and pulled more ivy for about an hour before my left deltoid started objecting.  I was okay with that so after a quick shower put together some dinner.  Husband cooked steak on the grill (did I mention the temperature was up to 80 today?).  We added a salad and I fixed some broccoli.  Tried a new method from America's Test Kitchen.  WORTH doing.  It was great!  Too bad teen son is in West Virginia and missed it!

Better Pan-Roasted Broccoli

1-2 lbs broccoli, florets cut into 1.5 inch pieces, stems trimmed, peeled and cut on bias into 1/4 inch thick slices about 1.5 inches long  (in other words - get pieces that look like the photo above and not just crowns. The slices on the bias are heavenly)
3 Tb water
1/4 tsp table salt
1/8 tsp ground black pepper
2 Tb vegetable oil

1.  Stir water, salt and pepper together in small bowl until salt dissolves; set aside.  In 12 inch skillet with tight fitting lid, heat oil over medium high heat until just beginning to smoke.  Add broccoli STEMS in even layer and cook, without stirring, until browned on bottom, about 2 minutes.  Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2.  Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes.  Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender crisp, about 2 minutes more.  Set aside in a covered bowl.

4 Tb unsalted butter
1 small shallot, minced
2 medium garlic cloves, minced
1/4 tsp salt
1/8 tsp ground black pepper
1 1/2 tsp juice from 1 lemon
1/2 tsp minced fresh thyme leaves

Melt butter in skillet over medium high heat and continue to cook, swirling occasionally, until butter is browned and released nutty aroma, about 1 1/2 minutes.  Off heat, add shallot, garlic, salt and pepper and stir until garlic and and shallot are fragrant, about 1 minute.  Stir in lemon juice and thyme.  Add broccoli to skillet, toss to coat and serve immediately.

NOTE:  I didn't have any shallots, so I finely diced about 1 1/2 Tbs onion.  I also didn't have any fresh thyme so I left it out.  It was yummy anyway.


Anonymous said...

Woot...sounds like a good day :) Happy Easter to you and your family :)

quilly said...

I like my broccoli raw so the florets would be gone before it was their turn in the skillet!

Mary said...

thanks for the recipe! I'm always looking for different ways to cook veggies!

SouthLakesMom said...

Thom - thanks! Hope you and yours have a beautiful Easter as well!

Q -- okay, for you the recipe should be changed to FIVE lbs broccoli, half to be eaten immediately, half to be put in recipe. ;-)

Mary - glad to help! Happy Easter!

Susan at Stony River said...

Your son has good taste in states!