I knew I wanted to try something with breadcrumbs and this Emeril Lagasse recipe caught my eye. What I made is more of a roasted broccoli dotted with some bechamel and bread crumbs, but the recipe was helpful in confirming my instinct that I should blanch before roasting.
I forgot to drizzle the breadcrumbs with olive oil until towards the end of cooking, but as that step is crucial to getting lovely browned bits, please pay better attention than I did! Steamed broccoli seems so depressing now that I've had this version that is more mellow yet luscious.
9 comments:
hadn't been here in a while, but loving the new look! and so many pretty photos!
Tannaz: Well hello! You have been missed -- I'm glad you're back and blogging again!
I love broccoli - I go through at least 3 heads a week -- so I will definitely need to try this some time! I must warn you though, I'll be tempted to toss it with some quinoa!
Diana: That is a lot of brocc! You are the quinoa queen!
That's so cool!
Ok, but my real comment is: please come to my house and be our chef. You can live on my "savings" with me until it runs out.
This looks majorly delish. Broccoli is my favorite esp chinese broc and I also love chinese long beans and um yeah, i guess make more veggies. I check up on you veggie marie.
Mary: Ha. How sweet! I will consider it as a backup plan. :P
Yutjangsah: Yes, I like all Chinese veggies, too, although bitter melon is not something I ever dream about!
best. combo. ever.
Charles: I don't think I've ever made you anything au gratin (even faux), which is sad and should be remedied soon!
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