Saturday, July 12, 2008
One of the highlights of our trip was very unexpected. One of the restaurants on my list was a newer little "small plates" gastrotavern called Black Bottle. The menu was simple, the atmosphere casual, and the prices exceedingly affordable. Turns out it became one of our favorites. We were blown away by all of the great food that we ordered, including an absolutely luscious grilled portabella and butterbean salad and Marseille style mussels. But, the thing that really took our meal over the edge was something they called "broccoli blasted."
Broccoli, seasoned with salt and garlic, and roasted crisp-tender in a wood burning oven. It seemed too simple to be so extraordinary.Inspired by the dish, we decided to try it for ourselves. Lacking a wood-fired oven, we had to rely on high heat, with a bit of convection thrown in for good measure. After a few tries, we got it down.
And wouldn't you know it? It's become one of our absolute favorite side dishes, and for good reason. It comes together with ease and has infinite possibilities. Can't beat it.
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