Shillalegh Sauteed Broccoli

Photo: More is More Mom

Ingredients

1 pound broccoli florets

cup Parmesan cheese, grated

2 teaspoons brown sugar

2 tablespoons olive oil

1 teaspoon red pepper flakes

Salt and pepper to taste

Preparation

Broccoli can be prepared in advance

Prepare and ice bath

Bring a pot of water to a boil

Add broccoli and cook for approximately 3-4 minutes (you don’t want the broccoli to get mushy)

Drain and submerge in ice bath

Drain again and place on paper towels to soak up the moisture

If you are preparing the broccoli in advance, place it in a paper towel lined Ziploc baggie and refrigerate until ready to use

Add the brown sugar to the Parmesan cheese and set aside

In a large skillet, heat the oil over medium-high heat

Add the cooked broccoli, seasoning with the pepper flakes, salt and pepper

Toss, so the broccoli is well coated, cooking for 2-3 minutes

Turn off the heat and sprinkle generously with the Parmesan cheese mixture

On a dinner plate, place heaping spoonful of the Shepherd’s Pie, broccoli and the Irish Soda Bread.

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About

As the More is More Mom®, I’m all about……….more being Irish on St. Patrick’s Day! March 17th is the feast day of the Patron Saint of Ireland, St. Patrick. What better way to celebrate a feast day than with a feast?!? Even a tricky little leprechaun couldn’t talk my family into eating corned beef and cabbage, which is why I made a feast of a different kind:

Shepherd’s Pie
Shillelagh Sautéed Broccoli
Irish Soda Bread
Minty Milkshakes
For step by step photographs, please visit me at my website:
http://moreismoremom.wordpress.com/2011/03/16/shepherds-pie-shamrocks-and-shillelaghs-a-st-patricks-day-feast/
Delicious dinners are best enjoyed at a beautiful table. To me Ireland represents both the gorgeous, rustic countryside and the elegance of fine china, cut crystal, and stunning linens. I love the juxtaposition of the casual with the formal. I covered my table with a cheerful, apple green tablecloth with paisley’s and floral scrolls, and rich brown woven placemats. More of everything is always better so I added a gold leaf charger, white china with a scalloped edge and a dessert plate with Kelly green paisley’s (to echo the paisley in my tablecloth). Ireland always makes me think of wonderful textures, like nubby burlap, which is why I chose one of my favorite, heavily woven napkins. Again, I love the combination of rustic with elegant, so I chose to use green beaded napkin rings. Of course, nothing but the sparkle of cut crystal would do for both the water and wine glasses. As a centerpiece, I filled a footed glass pedestal bowl with fingerling potatoes, flanked by shamrock plants (Oxalis) and crystal candlesticks. For a little extra charm, I placed a sweet clown, adorned with shamrocks and a framed needlepoint “Kiss Me I’m Irish” plaque.

With such a hearty meal planned, I only put out a few little snacks; Kerry Gold Reserve Cheddar, Blarney Castle Smooth and Creamy Gouda with salami and crackers. Fresh veggies are always a hit, so I placed the carrots, cucumbers, snap peas and peppers in individual cabbage leaves. They were just darling.