I’m kind of addicted to food books. I’ve made my way through three in the past month (books with recipes are a much faster read). My favorite so far is Melissa Clark’s In the Kitchen with a Good Appetite. She’s an amazing writer and her recipes are both accessible and exotic. My favorite so far is the mac n cheese. I’m excited about working my way through the book.
I had book club last weekend and decided to make her sexy garlic broccoli recipe. Our kitchen was a bit of a disaster zone so I went for the recipe that involved the fewest dishes. It turned out pretty well, but I think it would have turned out better if I had dried the broccoli better. All in all this was pretty tasty and fit in nicely with the unintentional green theme that we had for our dinner.
2 lbs of broccoli (I used frozen)
6 garlic cloves
1 1/2 tsp red wine vinegar
salt to taste
3/4 cup olive oil
2 tsp peanut oil
crushed red pepper flakes to taste
Directions:
Defrost or chop broccoli. Once broccoli is ready put it in a large bowl and pour in vinegar and about a teaspoon of salt, stir to combine.
Chop garlic and add it to a heated large skillet with olive oil. Cook until fragrant and then add the peanut oil and pepper flakes. Pour the oils over the broccoli and stir until combined. Let the broccoli sit on the counter to let the flavors meld.
