Wednesday, May 29, 2013

Grilled Broccoli with Garlic & Anchovies

A friend of mine turned the Big 4-0 this Memorial Day so I offered to open some nice wine and make him dinner. In preparation, I bought up every spring vegetable and fruit that looked the slightest bit appealing at the market the day before figuring I'd sort out the rest of what I was making (asparagus had to be on the menu) once I got home.

I came home with strawberries, rhubarb, asparagus, spring onions, peas, leaf lettuce, broccoli, leeks, and mushrooms, many of which were served in some form at dinner. I couldn't cook it all though and one thing that didn't get made until tonight was the broccoli.

One of the first cookbooks I reach for for inspiration when the farmers market is in full swing is Andrea Reusing's Cooking In The Moment: A Year of Seasonal Recipes. Her cookbook epitomizes what I love - a few high quality ingredients cooked simply to make a beautiful dish, and her recipes never fail to produce delicious food.

So tonight I set to making the grilled broccoli with parsley, garlic, & anchovies from her cookbook, minus the parsley since that did not make it on to the gargantuan list of things I brought home. I cut the broccoli into long thin florets, tossed them with olive oil and put them on the grill. While they were grilling, I mixed together some anchovies, mashed garlic, lemon zest, and chile flakes. When the broccoli was done, I tossed it in the sauce and served:

The dish was delicious and packs a real flavor punch. Maybe not something to make for a hot date, but definitely something I'd serve to guests at a dinner party. I had it alongside a grilled ribeye and mushrooms and spring onions with balsamic that I cooked in foil packets on the grill.

Stay tuned, we have a lot more produce to get through and since I haven't blogged in over a week, I feel like I've got to make up for lost time! :)

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