Roasted Broccoli

This dish is a great side.  And, really, you could prepare any vegetable using this technique.

Parmesan-Roasted Broccoli

recipe from The Barefoot Contessa

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

 

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Rapid Rolls

These rolls are great for a Sunday morning.  In fact, just last week, my mom called and asked if we wanted to come for dinner.  She asked if I had a baguette that I could bring, I didn't.  But in 1 1/2 hours, start to finish, I was able to have these rolls ready.

Rapid Rolls

from Kelsey Nixon

3 (.25-ounce) packets active dry yeast

1 3/4 cups warm water

1/2 cup honey

1/2 cup melted butter, plus more for brushing

2 teaspoons salt, plus more for sprinkling

2 large eggs, beaten

4 to 6 cups flour, plus more if needed

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Portion the dough into 2 even servings. Roll into a circle, and cut into 24 wedges.  Roll up and place on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Preheat the oven to 400 degrees. Brush the rolls with melted butter. Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.