Needed a hearty helping of vegetables after yesterdays cholestorol-fix breakfast. In keeping with the gratin theme, I was motivated by Prof. Steve Holzinger’s article”All About Gratins”
The Broccoli Gratinee sounded fairly straightforward: butter, breadcrumbs, parmesan seasonings over crisp steamed broccoli baked in a hot oven. The parmesan was to be added at the end of the butter-breadcrumb mixing and the mixture may have been too hot and set in the pan before being transferred to the gratin dish. After a quick ten minutes in the oven it was set to cool. Despite the dryness – it was super yummy – I couldn’t have ordered up a better lunch. This recipe will require some further contemplation – reminding me of the old adage “Think before you Cook!”
Shaken Rain 