Broccolini With Pecan Butter

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This another fabulous vegetable to serve.  Even the doubters will love it.  Try it out, it may become a favourite of yours.

Serves 4-6

  •  1 1/2 pounds broccolini (approximately 3 bunches)
  • 3 tbsp butter
  • 1 medium shallot, chopped
  • 1 garlic clove, chopped
  • 1/2 cup pecans, chopped

 Day before:  Bring a large pot of water to the boil.  Add broccolini, stirring to separate and cook about two minutes.  Transfer drained broccolini to paper towels to drain. Cool.

Wrap broccolini in several layers of clean paper towels and store in a plastic bag in the fridge.

Day of Dinner: Melt butter in large fry pan over medium heat.  Add shallots, garlic and pecans.  Sauté  until the shallots are softened.  Increase to high heat stirring constantly, until the butter is browned and pecans are aromatic (about three minutes).  Add the broccolini and heat through. Serve.

 I know, you could try to blush when you get all the compliments, but I doubt it.  Just smile…who ordered that second martini?

Bonnie

This post was posted in Vegetable dishes

Ginger Scones

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These are a great tasting scone and our guests would ask if they could take any that were leftover for ‘later’.

 

  • 2 cups flour, sifted
  • 4 tsp. baking powder
  • 1/4 cup sugar
  • pinch of salt
  • 1/2 cup COLD butter (never margarine)
  • 1/3 cup finely chopped preserved ginger
  • 2/3 cup milk
  • 1 large egg white
  • light brown sugar

Preheat oven to 450 degrees.

In a large bowl, sift together the flour, baking powder,  sugar and salt.  Cut in the butter until crumbly.  Add the ginger and milk just until the dough comes together.

On a parchment lined cookie sheet, turn the dough out and pat together into a round.  With a knife, score into 8 – 10 wedges. Brush with the whipped egg white and sprinkle with brown sugar.

Bake 12-15 minutes.

 

Have some butter, napkins and fresh brewed coffee on hand.  See what I mean? They have all disappeared.

 

 

Bonnie

This post was posted in Puffs and Scones