We were invited to dinner one Friday night at two of our friends’ house, and the hostess asked me to bring a green veggie. I’m counting this as a meal. My blog, my rules :).
Apparently I was so busy making the dish, I forgot to photograph the broccoli at all. To be fair (to myself), I was also making a gigantic pot of “Baby Bolognese” to freeze for Bronson’s meals. Oh, and, you know, I evacuated my house because I thought someone had broken in. No biggie. I’m sure had I not been standing in our front yard for 20 minutes, dressed in shorts and a tank top (in the middle of winter), holding my 9 month old son (who was sans pants), waiting for my husband to come home and investigate, I probably would have remembered to snap a shot of the broccol
Better luck next time, yo.
*Recipe adapted from epicurious.com.
1-1/2 pounds broccoli, tops cut into large florets
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1/2 cup raisins
1 tablespoon water
1/2 teaspoon ground cumin
Steam the broccoli for 3-5 minutes or until slightly tender.
Meanwhile, combine olive oil, vinegar, raisins, 1 tablespoon water, and cumin in blender. Blend until raisins are finely chopped, about 30 seconds. Season vinaigrette to taste with salt and pepper.
Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.