Friday, January 29, 2010

A Roasted Dinner

The dinner that accompanied the focaccia bread was filled with the word "roasted"... Parmesan Roasted Broccoli, Mustard Roasted Potatoes and Everyday Garlic Chicken (which was roasted...). I think I've mentioned the Parmesan Roasted Broccoli before (around Thanksgiving) but I don't think I've ever blogged the recipe... this time I didn't even take pictures of it (picture that is posted was from Thanksgiving). This is my to-go broccoli recipe- has yet to fail me. The potato recipe is very good as well... Danimal and I tend to just roast potatoes with garlic & olive oil so this is a nice change for us.

Parmesan Roasted Broccoli
Ina Garten

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good 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. Serves 6.


Mustard Roasted Potatoes
Ina Garten, Barefoot Contessa at Home

2 1/2 pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Preheat oven to 425 degrees. Line cookie sheet with tin foil.

Wash potatoes, cut them in halves or quarters, depending on their size. Place them on the cookie sheet. Peel onions, cut them in half and slice into rounds (about 1/4 inch thick). Toss onions and potatoes together on the sheet. Add olive oil, mustard, salt & pepper and toss to cover evenly.

Bake for 50 minutes to 1 hour until the potatoes are lightly browned. Toss the potatoes every 15 minutes so they brown evenly.

Serve with chopped parsley and a little extra salt.


Stay tuned next week for Everday Garlic Chicken!

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