Today is Father’s Day, so be sure to go hug your dad/grandpa/uncle/stepdad/whatever father figure is in your life. Sorry if you have that George Michael song stuck in your head now, but understand I do too.
To keep Dad happy we had steak for dinner. Steak: it’s man food. Along side the steak, I made these potatoes, grilled green onions, caramelized onions and mushrooms in a balsamic vinegar reduction and a new vegetable, sautéed broccolini.
Apparently broccolini and broccoli rabe are not the same vegetable. My mind is still blown. For a better explanation read this.
Lemon Garlic Broccolini, serves 4 to 6 depending on appetite/serving size/if anyone has seconds/too many variables/just eat it, dammit (recipe slightly adapted from this Ina Garten one found on Food Network.com)
zest of 1 lemon, about 2 teaspoons
juice of 1/2 a lemon, a scant 1/4 cup (you can decrease this if you prefer a milder lemon taste. I love lemon so I keep the full amount)
2 Tbs. olive oil
2 bunches of broccolini
1 to 2 tsp. garlic, mash into a paste or a very fine mince (I used the garlic paste from a tube. Works like a charm. Use the amount that fits your preferred taste)
salt and pepper
1. Wash the broccolini. Fill a glass or china bowl–not metal–with ice cubes or cold water. Bring a large pot of water to boil. Blanch the broccolini in the boiling water for 2 minutes, until bright green. Remove broccolini from the hot water and plunge into the ice bath to stop the cooking and preserve the green color.
2. In a large sauté pan, heat the oil over medium heat. Add the garlic and cook, stirring constantly for about a minute. Add the lemon juice and zest. Cook for another minute. Remove the broccolini from the ice bath and drain. Add it to the sauté pan and heat through, turning the vegetable in the lemon and garlic sauce. Add salt and pepper to taste and serve warm. (Note: from the photo above I clearly didn’t use a sauté pan. Still worked, although I think a sauté pan would work better next time.)