Broccoli (that really is to die for)

Mina had this recipe on her blog and it really was the best broccoli ever. When I asked the husband how he liked dinner. He said "good". When I followed up and asked - What did you think about the broccoli? His eyes popped, and he said - Yeah! And although that was it for his response, I will add that he was just kinda yummy stunned so he couldn't say anymore. My variation to the dish was the addition of some red onions. I love onions. In and on anything. Raw or cooked. Red, white, scallions, leeks. Love them.

All cooked up, and as a side to the requested-by-husband spaghetti.



This parchment paper is new to me since moving to DK. I think that the ovens here are a lot more steamy than the ones at home (when I open the oven door I always get a burst of steam in the face; I ALWAYS forget that its coming). If I were to cook this broccoli alone on a pan it would just fester in its own juices. The paper also makes clean-up lots easier.

I also made of another batch of vegetable broth, only this time I tried a new method. I think it was Good Food (or maybe Splendid Table) that had a guy on recently talking about making broths. For vegetable he said he liked to saute the veggies in a bit of olive oil until translucent, then cover with water, bring to a boil, then turn off the heat and let sit for one hour. He said that if the veggies were boiled to death, or if they sat in the water too long they would suck up the juice that you were actually trying to extract. Which makes sense to me.


So I did what he said, and when an hour was up my vegetables were still a bit hard, and my broth was more flavorful. This time around I also added a Parmesan rind and some mushrooms. That cheese rind really added a yummy, yet hard to place flavor.