Thursday, February 24, 2011
This is a dish that should be served when company comes to dinner. The broccoli is bright and cooked to perfection with just the right amount of herbs and cheese. Delightful!
chevre'd broccoli (adapted from cookbook: Greene on Greens)
1 1/2 pounds broccoli
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons minced yellow onion
1 clove garlic, minced
1/4 cup chicken stock
1/2 cup crumbled chevre (goat cheese)
1 teaspoon chopped chives
1/2 teaspoon dried basil or 1 teaspoon chopped fresh basil
a pinch of dried tarragon or 1/2 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
salt and freshly grated black pepper
Cut the broccoli tops into flowerets. Cut off about 3 inches of the stems, peel them, and cut them into thin strips, about 1 1/2 inches long. Set both aside.
Heat the butter with the oil in a medium saucepan over medium-low heat. Add the shallots; cook 2 minutes. Add the garlic; cook 1 minute longer. Add the broccoli floweretsa nd stems and toss to coat each piece. Add the chicken stock. Cover, and cook until just barely tender, 4 to 5 minutes.
Raise the heat slightly and cook, uncovered, until all but 1 tablespoon liquid has evaporated. (Do not leave more than that in the pan.) Toss in the chevre and continue to cook, tossing constantly, until the cheese melts and forms a sauce. Sprinkle with the herbs and add salt and pepper to taste. Serves 4.