Wednesday, May 29, 2013

Roasted Broccoli


Hello readers!   Today I have a lovely recipe for you and also a funny story from my childhood, as well as some current news.


First, let me introduce you to Agatha, my new kalanchoe plant and inspiration for my current post.


So today I switched offices to a really awesome new space.   One of the things that the new space has that I like is a lot of flowers and plants...they ordered so many that they were giving away my friend up there so I naturally decided to give her a home.  I was asking my co-workers about a name, when A, one of my co-workers, said I should name the plant Agatha (I'd told her about how I'd once had a plant named Fred, now deceased).

Anyway, my co-workers and I got to talking my history with plants.  I started telling them the story about when I was little.   My parents bought plants to decorate the front and backyard of their new home.  My mom bought some really nice plants, including a bonzai plant for the front yard, which if memory serves at that time cost somewhere around $75 or $85.  Big mistake as it turns out

Shortly thereafter, one morning my mom saw that a disaster in the front yard. Someone had dug up her bonzai plant then cut it in half and absconded with half the plant, while leaving the other half of the plant basically exposed and out to die.   Seriously who does that?   Oh man was my mom mad!  Nevertheless, she replanted the half that was left.  I guess she figured that if they'd wanted a big plant they would have taken the whole thing at once.

Either that night or the next one, someone made off with the other half of the plant!  My mom was pretty bummed, frustrated that her efforts to plant something nice in our neighborhood were foiled and she vowed never to plant an expensive plant in our front yard again.  We never did find the thief or thieves.  I suspect it was part of a plant-thievery ring...perhaps there is a secret underbelly of NY were people seek stolen plants.  I always kept an eye out to see if I could ever spot the bonzai, but no one on our block was brazen enough to steal it and display it.  

After I told this story to my colleagues, one of them, L, stated that she was surprised given the amount of noise and light that would be required for these operations that no one awoke during the night.   Come to think of it, she seemed extremely knowledgeable about botany and cutting plants in half in general...  I am beginning to suspect that it was she who stole my mom's bonzai...I guess I'll never know...Regardless, I now consider her a person of interest in the case of the missing bonzai.

 Once I started thinking about bonzais, it's only natural that I would start thinking about broccoli, which kind of looks like little bonzais.   Hence, I decided to make the following recipe as a side dish.

Roasted Broccoli (slightly adapted from Amateur Gourmet by way of Barefoot Contessa)

Ingredients:

- two bunches of broccoli
- 3 Tbsps extra-virgin olive oil
- 4 cloves of garlic or garlic powder equivalent
- a few shakes of red pepper
- 1 Tbsp of truffle oil
- 1/3 cup of Parmesan cheese
- 2 Tbsp of lemon juice
- 1Tbsp of dried basil

Directions:

1.Preheat oven to 390 degrees.
2. Place broccoli on cookie sheet or other baking pan and cover with olive oil and garlic powder.
3. Roast for 20 -25 minutes.
4. Top with lemon juice, red pepper, truffle oil, Parmesan cheese, basil.
5. Serve and enjoy!


1 comment:

  1. I love this recipe! I've made the one from AG several times now, but never posted about it since I didn't really change much.

    ReplyDelete