Tuesday, July 24, 2012

Steak & Roasted Garlic-Parmigiano Broccoli

I saw some steaks on sale at Publix the other day, so I wrapped them in paper towels and did the Alton Brown aging of them.  Tonight we grilled them and topped them with a little blue cheese I had laying around.  For our side I made this broccoli dish.  It was perfect broccoli.  It was crunchy & yummy; I think the stalks might have even been the best part! (I know?!)  I attempted, yet again, to become a bread baker, but other than this brief mention, it will be never seen or even mentioned again.  My husband took great pleasure in stabbing it before we disposed of it in an unmarked grave in the compost bin.  I hate all things dough!!!!  Back to the tastys:)  The steak and broccoli were wonderful:)

Roasted Garlic-Parmigiano Broccoli

1  stick  unsalted butter,softened
2    large garlic cloves,very thinly sliced
3/4 c  freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 lb broccoli,cut into long spears and stems peeled
1/4 c  plus 2 tablespoons extra-virgin olive oil
1. Preheat the oven to 425. Position a rack in the upper and lower
thirds of the oven. In a food processor, pulse the butter with the
garlic and cheese until smooth. Scrape the butter into a small bowl and
season lightly with salt and pepper.
2. In a large bowl, toss the broccoli spears with the olive oil and
season them with salt and pepper. Spread the broccoli spears on 2 large
rimmed baking sheets and roast for 10 to 15 minutes, stirring once and
shifting the pans halfway through, until the broccoli is crisp-tender
and browned on the bottom.
3. Preheat the broiler. Return the broccoli spears to the bowl and
toss with the garlic-cheese butter. Transfer the broccoli to the baking
sheets, scraping all of the butter in the bowl onto the spears. Broil
one pan at a time 6 inches from the heat for 2 to 3 minutes, until the
butter is golden in spots. Transfer the roasted broccoli to a platter
and serve.

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