Garlicky Bread Crumb Coated Broccoli

This broccoli has been making it around, especially on French Fridays with Dorie.  I know the participating bloggers are not posting recipes from that cookbook, but I went ahead and posted it since I found one version of it by DG on Epicurious, so it can't be a too closely guarded secret.  I already knew the lemon would be a good addition since Ina taught me that- it's very subtle.  I think the bread crumb amount could be reduced, but then again I halved the recipe and only used one stalk, so it's probably just fine as it is.  We really enjoyed it!  The broccoli was tender but not mushy, and just started to get caramelized in the pan.  The breadcrumbs were decidedly garlic and had a nice crunch.  I'll definitely be making this again.

Garlicky Bread Bread Crumb Coated Broccoli
adapted from Dorie Greenspan on Epicurious, and apparently featured in Around my French Table

Ingredients
3 large broccoli stalks (about 1 1/2 pounds total), stalks trimmed to 4 to 5 inches long, each stalk halved lengthwise
1/4 cup (1/2 stick) butter
3 small garlic cloves, minced
1 cup fresh panko
2 tablespoons chopped fresh mint or parsley
2 teaspoons grated lemon zest

Directions:
Steam broccoli until tender, about 9 minutes. Sprinkle with salt and pepper. This can be made 2 hours ahead. Let stand at room temperature.
Melt butter in heavy large skillet over medium-low heat. Add garlic and sauté until soft, about 1 1/2 minutes. Add breadcrumbs, sprinkle with salt and pepper, and cook until pale golden, stirring often, about 5-10 minutes. Stir in parsley and lemon zest.
Add broccoli to breadcrumbs and sauté until heated through, turning broccoli to coat, about 3 minutes. Sprinkle any remaining breadcrumbs over and serve.

Homemade Bread and Butter pickles

This recipe is from my friend Corinne.  Thrown together as suitemates first year of college, we've been through a lot together!! Amazingly, or lives have converged rather than diverged over the years.  She makes these with cucumbers fresh from her garden.  My favorite thing about them is that they are not boiled, so they stay exceptionally crisp.  They are sweet, a little salty, and fresh.

Homemade Bread and Butter pickles
Adapted from Corinne

Ingredients

2 cups cider vinegar

2 cups sugar

2 tbsp mustard seed

2 tbsp celery seed

2 tbsp salt

1 sweet onion, thinly and evenly sliced

2 lbs pickling cucumbers, evenly sliced

2 cloves garlic, sliced in thirds

Boil first ingredients through salt until dissolved.  Pour over cucumbers and cool.  These are best 2 days after you make them, and keep for at least 2 weeks in the fridge.