Tuesday, November 24, 2009

an ancho minute

roast broccoliPardon the interruption. If you try nothing else to test your cholesterol this fall/winter, make this recipe: roasted broccoli w/ ancho butter.

Sure, it's 3/4 butter, but the smoky ancho peppers blend so smoothly with the robust flavors of toasted pine nuts that you'll want to ignite a log in the fireplace and open holiday presents. It's that good.

But the best is yet to come: I've only made the butter. I haven't yet roasted the broccoli with it. That report will come on Thursday. The family won't mind if I type as I eat, right?