Karen/NoCA wrote: Also, broccoli dressed with evoo, red pepper flakes, fresh tarragon, salt and pepper, roasted until nicely caramelized on both sides. I am loving this method for broccoli.
Interesting. I LOVE roasted vegetables, especially when they get brown and caramelized. Brussels sprouts and cauliflower are my favorites. However, I have done broccoli this way several times now and really don't care for it. It gets kind of strange burnt/bitter flavor when I roast it. Is there a secret?
(My favorite way to do broccoli is to steam it until almost tender in a frying pan, then add EVOO, sliced fresh garlic, kosher salt, lemon zest and red pepper flakes. I cover it and give it a good shake, and cook until the garlic gets very lightly browned. I could eat two crowns of it this way all by myself.)
Len has a late tee time today so I'm thinking of getting some lamb shanks to braise until he gets home. Kind of in the mood for that. I think I'll get an extra one and do lamb shephard's pie with that (shredded) and the leftover sauce that is always too good to throw down the drain!