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Mark had a long day and wasn't very hungry so we wanted to do something quick and easy and light for dinner. An old favorite has been a pasta with zucchini and onions and I thought I'd try a similar preparation, but with broccoli florets.
I started a pot of water to boil rice (pasta could just as easily be used but we were in the mood for rice this time) and a another pot for steaming the florets. I tossed the stems in the steamer first to get them started, then added the florets since they take a bit less time to cook. When it was finished (still bright green and almost pierceable by a fork), I ran cold water over them to stop the cooking and set them aside.
When the water for the rice was boiling, I tossed that in and salted it a bit partway through.
I then sautéed a sliced onion in olive oil until golden and caramelized, salting them a bit halfway through cooking or so. When the onions were finished, I tossed the broccoli florets back into the pan with the onions and tossed it all with tongs, adding another tablespoon or two of olive oil and some Kosher salt and fresh cracked pepper. From here we served the mixture over rice, but one could just as easily serve it with pasta or as a side dish.
We had a Sauvignon Blanc open but we decided we might like to try a red with this. Mark opened a Terrasses de Frigoulet from the Languedoc and it was surprisingly good together! As a side note, the Languedoc is a new discovery for us... we had a fantastic bottle from Le Mas de L'Ecriture at Ze Kitchen Gallery in Paris last month and have started looking for other wines in the vicinity until we can find that one again someday.
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