Tonight, for a minute, I felt like a teenager. I gazed adoringly… swooned… at this:
The breadcrumbs in this picture were ‘what was left’ after nestling the majority of the batch under, above, and between blanched broccoli leaves. I ate them with a spoon before dinner. From the second the lime zest hit the pan where the garlic, butter, and breadcrumbs where mingling, I knew this recipe would be special. I just didn’t expect it to be ‘eat the breadcrumbs by themselves’ fantastic. I even tweeted Dorie Greenspan in my elated state.
Broccoli leaves fresh from the market… you are also the star of this dish! This is worse than having to choose was my favorite guy in Menudo/New Kids on the Block/first season of Next Iron Chef.
For the breadcrumbs, I used some of the leftover bread I had made a couple of weeks. I specifically saved up a piece to grind up to use for this recipe, and I’m so happy I did! I toasted the pieces under the broiler and ground them in the food processor . I ended up with a combination of textures, from extra fine to coarse that happily mingled with the garlic, butter, zest, and herbs. And with the broccoli leaves too!
Another win! I am having so much fun with these recipes, although I often find myself scrambling to finish them on time the night before. The vanilla eclairs for next week will definitely not be Thursday night food! Want to see how the rest of the Doristas did with their real broccoli florets? Check out FFwD!