Skip to content

friends (post 21 of a 52 recipe challenge)

August 16, 2013

I’m writing this as the sun comes up looking forward to heading out of town on vacation later today. Actually by the time you read this we’ll be in New Hampshire, spending the night in a B & B before heading up to Vermont for a weeks worth of rest and relaxation. We’re staying in the second, or is it third home, of Mike’s friend Barry and his wife Ciel. Going from our home in the heart of Chicago with all of its hustle, bustle and noise to a lakeside retreat is going to be a bit of a shock to the senses I’m guessing. But look at this…..this is where we’ll be resting our heads this coming week.

Barry's camp

I know, right!? How lucky are we?

What started out as work colleagues has turned into a 27 or 28 year friendship between Mike and Barry. Friends like that don’t come along every day, especially when you consider that we live in Chicago and Barry lives in Connecticut. They don’t have the advantage of seeing each other on a regular basis. I can’t even remember the last time Mike and Barry saw each other but I’ll bet it’s at least two years. We’re both really looking forward to catching up in person with Barry and Ciel over these next couple of days.

We’ll have only sporadic cell phone and internet access over the next couple of days, but follow me on twitter and I’ll post pictures when I can. Because I plan to spend most of my time outside over the next week, and not doing a lot of cooking, I’m going to leave you with a simple recipe for roasted broccoli that we’ve enjoyed this summer and that you should make friends with. I’ve started putting the sheet pan into the cold oven and letting it heat up as the oven pre-heats. Then when the vegetables hit the pan they get a quick sear.

This broccoli is just as good hot of the oven as it is served at room temperature.

Roasted Broccoli

Pre-heat oven to 450F with the roasting pan in the oven.

Clean and trim several large stalks of broccoli, cutting them into bite size pieces. I usually just roast the crowns. Toss the trimmed crowns with 1 or 2 tbsp. of olive oil and a pinch of salt. When the oven comes to temperature carefully remove the hot sheet pan and pour on the broccoli. Arrange the crowns cut side down, with the largest surface area possible on the pan to take advantage of that sear.

Return the pan to the oven and roast for 12 – 15 minutes, turning the broccoli over about half way through the cooking time. Remove from the oven and enjoy hot or let cool to room temperature.

roasted broccoli


2 Comments leave one →
  1. MikeG permalink
    August 27, 2013 8:31 pm

    quite possibly the best broccoli the free world has ever had…….

  2. Barry Setterstrom permalink
    August 19, 2013 9:39 am

    Well aren’t you nice! I hope you guy’s are having a nice time and… I WISH I WAS THERE!!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: