Ok. I’ve decided to start titling my posts the title of the recipe, article, how-to, etc. that I will be sharing that day. If you recall, I mentioned last week that I had this major war going on in my head about what is the best way to title a blog post on a cooking blog.
I have long loved titling my recipes fun a quirky titles based on the subject matter of my often off the wall ramblings. I felt like this challenged my thinking cap called a brain and pushed my writing skills.
But. I have been working to update this blog and make it more user friendly (maybe more selfishly for me but you too!) I hope to do a long overdo redesign and have been working for weeks to create a much needed recipe index. I think that if I had been titling the blog posts by recipe title in the first place then maybe this task of organizing them and categorizing them wouldn’t be so tedious.
So. I guess better later then never! I hope that this helps when searching for recipes and the overall flow of the site.
But don’t be mad if next week I change my mind and go back to my sarcastic, witty titles. I know. I have issues.
And. If you have followed this blog for any length of time you know that the only vegetable Eric eats is broccoli. I love my tried and true recipe for roasted broccoli but I’m a girl who needs variety (most defiantly when it comes to food), especially if we are eating broccoli at every. Single. Meal.
You gotta love this dish because of its freshness, simplicity, and use of pantry staples to transform this overused lovely spring veggie!
One Year Ago: Article: Aspire to Eat Asparagus Recipe: Asparagus with Garlic Vinaigrette
Two Years Ago: Cajun Popcorn
Three Years Ago: Gooey Cheese and Chicken Enchiladas
Broccoli Francaise
Printable Version
Prep Time: 10 minutes Cook Time: 5 minutes Serves: 4
1 1/2 tablespoons butter
2 large cloves garlic, finely chopped
2 tablespoons grated onion
1 lemon, lemon zested and juiced
1/2 teaspoon each black pepper and salt
1/3 cup vegetable broth
1 teaspoons cornstarch
2 heads broccoli florets, stalk removed and chopped
Melt butter in 1-quart saucepan over medium-low heat add onion and garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in lemon juice, lemon peel, salt, pepper, broth and cornstarch. Bring to a boil over medium-high heat, stirring frequently, until sauce thickens, about 2 minutes.
Meanwhile, heat water in a double boiler and steam broccoli for 3-4 minutes until crisp-tender.
Pour sauce over hot cooked broccoli and garnish, if desired, with additional lemon wedges.
Adapted from
Country Crock