Cook's Country (June/July 2016)
Clay went for a run this morning in Rock Creek Park, a large national park here in Our Nation's Capital. It's a truly beautiful place to be in the mornings, a quiet swath of green in the heart of the city.
There's a point on the trail where a bridge crosses a bubbling creek. It's always a lovely spot. But this morning, there was a large, beautiful bird standing in the water. (Sorry, we're not up on our ornithology: Let's call it a heron.) While the water swirled and tumbled around it, the heron stood perfectly still, untroubled by the brook.
It reminded us of a comment left by one of our readers, Julie, last week, after we'd written about Orlando. Julie suggested a poem, by the great Kentuckian Wendell Berry, that she turns to when she needs support and inspiration. Julie must be a mind-reader, because it happens to be our favorite poem.
Our sadness (and this morning, despair) about Orlando remains. But we don't plan to wallow in despair. To paraphrase Mr. Berry, we choose not to "tax our lives with forethought of grief."
We'll leave you with Mr. Berry's poem, along with an excellent recipe for Grilled Broccoli with Lemon and Parmesan. (We still know you're here for the food.)
Spread the words and the message of "The Peace of Wild Things." It has brought us comfort in difficult times. We hope it does the same for you, whenever your difficult time may be.
THE PEACE OF WILD THINGS
by Wendell Berry
When despair for the world grows in me
and I wake in the night at the least sound
in fear of what my life and my children’s lives may be,
I go and lie down where the wood drake
rests in his beauty on the water, and the great heron feeds.
I come into the peace of wild things
who do not tax their lives with forethought
of grief. I come into the presence of still water.
And I feel above me the day-blind stars
waiting with their light. For a time
I rest in the grace of the world, and am free.
Grilled Broccoli with Lemon and Parmesan
Cook's Country (June/July 2016)
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(This image: Cook's Country)
SERVES 4
Notes from Cook's Country:
To keep the packs from tearing, use heavy duty aluminum foil. Use the large holes of a box grater to shred the Parmesan.
INGREDIENTS
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 tablespoon water
Salt and pepper
2 pounds broccoli
1 lemon, halved
1/4 cup shredded Parmesan cheese
DIRECTIONS
1. Cut two 26 by 12-inch sheets of heavy-duty aluminum foil. Whisk oil, water, ¾ teaspoon salt, and ½ teaspoon pepper together in large bowl.
2. Trim stalk ends so each entire head of broccoli measures 6 to 7 inches long. Using vegetable peeler, peel away tough outer layer of broccoli stalks (about ⅛ inch). Cut stalks in half lengthwise into spears (stems should be ½ to ¾ inch thick and florets 3 to 4 inches wide). Add broccoli spears to oil mixture and toss well to coat.
3. Divide broccoli between sheets of foil, cut side down and alternating direction of florets and stems. Bring short sides of foil together and crimp tightly. Crimp long ends to seal packs tightly.
4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature around 400 degrees.)
5. Clean and oil cooking grate. Arrange packs evenly on grill (over coals if using charcoal), cover, and cook for 8 minutes, flipping packs halfway through cooking.
6. Transfer packs to rimmed baking sheet and, using scissors, carefully cut open, allowing steam to escape away from you. (Broccoli should be bright green and fork inserted into stems should meet some resistance.)
7. Discard foil and place broccoli and lemon halves cut side down on grill (over coals if using charcoal). Grill (covered if using gas), turning broccoli about every 2 minutes, until stems are fork-tender and well charred on all sides, 6 to 8 minutes total. (Transfer broccoli to now-empty sheet as it finishes cooking.) Grill lemon halves until well charred on cut side, 6 to 8 minutes.
8. Transfer broccoli to cutting board and cut into 2-inch pieces; transfer to platter. Season with salt and pepper to taste. Squeeze lemon over broccoli to taste, sprinkle with Parmesan, and drizzle with extra oil. Serve.
