End of a busy day, when it would be good to have a confit de canard* up the sleeve, so to speak.
What to cook for dinner?
There’s the leftover pearl barley “risotto” with asparagus–which Meredith had found unremarkable the other night–and the unpromising broccoli I bought this morning, in the fridge.
Well there’s something to be said for starting with low expectations and being pleasantly surprised–so…
Risotto rissoles and sautéed broccoli?
The rissoles had a tendency to fall apart but the broccoli..!
1lb/450gm broccoli–cut into bite size pieces
4 tbs olive oil
2 cloves garlic–chopped small
3 tbs parsley–chopped
salt and pepper
- Steam the broccoli until just tender and set aside.
- Heat the oil in a sauté pan large enough to hold the broccoli in a single layer.
- Sauté the garlic for a few seconds until it starts to turn color.
- Add the broccoli and the parsley and season with salt and pepper.
- Stir fry for a couple of minutes over a medium heat–coating the broccoli thoroughly in the garlicky oil.
- If the broccoli singes a little in the process–all the better!
- You may wish, like us, that you’d made more!
*Preserved duck leg–a local specialty and quick to prepare, as it is already cooked and preserved in duck fat