2 hours ago
Tuesday, February 8, 2011
Is it spring yet?
Not even close.
No farmer's markets open yet (not till June around these parts).
The only thing that looks good lately is broccoli, cauliflower and some root vegetables. They will have to do until April, when asparagus starts to show up.
This is a great recipe that I've been making for years. It's dinner party worthy, and everything is better with toasted breadcrumbs and cheese on top!
It's originally from the New York Times, but I have changed it over the years to a higher cooking temperature and more stock and more anchovy paste. I also don't cover it with foil like the recipe says, I cook it till it's golden brown.
Broccoli Parmesan Gratin: (loosely adapted from the New York Times)
1 head of broccoli, cut into florets, and cut in half
1/2 cup chicken broth
2 tbsp white wine
1 tbsp anchovy paste
1/2 cup breadcrumbs (I use fresh, but you could use dried if you like)
1/3 cup of freshly grated Parmesan cheese
olive oil to drizzle
Blanch or steam the broccoli for 2 minutes to get a nice green color (make sure your florets are cut in half, so they lay nicely in the casserole dish).
Place the steamed broccoli in a buttered 10" x 8" casserole dish.
In a bowl, whisk together the broth, wine, anchovy paste and some pepper.
Pour over the broccoli.
Combine the breadcrumbs and cheese and spread over the broccoli. Drizzle the top with olive oil and bake in a 400F oven for about 30 minutes until the top is golden brown.
Serves 4 as a side dish.