Text 16680, 106 rader
Skriven 2008-11-21 21:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Build-A-Bear
====================
-=> Quoting Carol Shenkenberger to Ruth Hanschka <=-

 CS> Charlotte really wants to go in the build a bear shop but i
 CS> have been resisting due to local cost.        

Ray has taken Neekha and says she loved it so much that it was worth
the money.

They also sell little stuffing machines and "skins" so she can make
half a dozen of so more at home. They make great Christmas presents
for other kids in the family or schoolmates.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Best Broccoli Of Your Life
Categories: vegetables
  Servings: 10

      5 lb broccoli
      5 tb olive oil
  1 1/2 ts salt
    1/2    ts
      4    garlic cloves
           zest of 1 lemon
           juice of 1 lemon
    1.5 Tb more olive oil
      3 TB toasted pine nuts
    1/3 c  freshly grated Parmesan
           cheese
      2 TB julienned fresh basil

You know you've done something right with broccoli when the person
you made it for describes it to someone else the next day as "better
than biting into a steak." Those were Craig's words and they were a
marked change from the first words he uttered about the broccoli,
before he bit in: "You made broccoli for dinner? Broccoli and sweet
potatoes?" Then he did bite in and his eyes lit up. "Oh my God," he
said. "This is the best broccoli I've ever had in my life." Later he
said: "If parents made this broccoli for their kids, kids wouldn't
hate broccoli. They'd beg for it."

So what did I do to the broccoli to make it taste so good? I can't
take any credit. The credit goes to that formidable force in my
foodie life; namely, The Barefoot Contessa. Specifically, she loves
roasting vegetables at a high temperature until they caramelize.
That's the basic premise of most of her vegetable recipes in most of
her cookbooks and that's precisely what makes her broccoli recipe
the best you've ever had.

Normally, broccoli gets squishy when you cook it. Not this broccoli;
it develops an amazing brown crust in spots. Then you toss it with
lemon juice, lemon zest, and Parmesan cheese and you're in heaven.

You preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut
into florets (but relatively big ones.) Here's the key that she
doesn't mention in the recipe: dry them THOROUGHLY. That is, if you
wash them. I saw an episode of Julia Child cooking with Jacques
Pepin once when Pepin revealed he doesn't wash a chicken before
putting it in a hot oven: "The heat kills all the germs," he said in
his French accent. "If bacteria could survive that oven, it deserves
to kill me." By that logic, then, I didn't wash my broccoli; I
wanted it to get crispy and brown. If you're nervous, though, just
wash and dry it obsessively.

Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive
oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher
salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add
4 garlic cloves that are peeled and sliced and toss them in too. 

Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips
of some of the florets are browned." I shook the pan around a bit as
it went, but not sure that's necessary.

When it's done, take it out of the oven--and here's where it gets
really good--zest a lemon over the broccoli, squeeze the lemon juice
over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine
nuts (I left those out), and 1/3 cup of freshly grated Parmesan
cheese. She also has you add 2 Tbs julienned fresh basil, but I left
that out too.

You won't miss it: the magic combo of the crispy broccoli, the
garlic, the lemon and the cheese will make this the best broccoli of
your life. I guarantee it; you will go ga-ga over it. I'm so ga-ga
over it that I would seriously consider a trip right now to the
store just so I could make this for lunch. Broccoli for lunch? After
trying this, you'll never want to eat anything else for breakfast,
lunch or dinner ever again.

Source: Barefoot Contessa

Posted by Adam Roberts 
          
From: Www.Amateurgourmet.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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