A mother-daughter conversation on food and cooking (mostly)

Tuesday, April 1, 2008

Sesame Broccoli

Grandma took us to lunch today at a new place called Bistro Phillippe. We've been to the same spot before, and this is at least the third restaurant inhabiting the space. It has a fairly well-known chef from a nearby resort, doing French regional/country.

There were several lovely salads to order: Grandma had Salade Nicoise and I had Scottish salmon salad, but Dad had Muscovy Duck Confit with a white wine sauce over his pasta (oof--I want to take a cholesterol pill just writing about it.) The salads were served in steep glass bowls, like mixing bowls, layered beautifully. A very good lunch.

Understandably we were less enthusiastic about dinner (me, anyway, especially after teaching afternoon piano lessons). I served a frittata using nearly the last of Dad's garden spinach, gluten-free cornbread, and Sesame Broccoli. This broccoli recipe has served me well over years. Even kids like it.

Sesame Broccoli

1 large bunch broccoli, broken into florets

Cook broccoli until crisp-tender and still bright green. Cool.

2 tablespoons sesame seeds, lightly toasted
1/4 cup dry vermouth or white wine
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons honey

Mix remaining ingredients to make dressing. Toss with broccoli just before serving. Best at room temperature, not chilled.

1 comment:

Eva said...

It's true...this was the only was I would eat broccoli until I was about 20 years old. (Now, of course, I'll eat anything.)