Broccoli with a Crunchy Crumb Topping

Another recipe from the Williams & Sonoma website. Usually when I serve broccoli at our house it's covered with a thick cheese sauce to disguise the flavor for my family! I personally like broccoli, but who doesn't enjoy a little something to put on top of it? Like a stick of butter and some bread? And a recipe that dirties three different pans? Yes!

I served this last night along with the leftovers of the Chicken with 40 Cloves of Garlic. I also baked sweet potatoes and made up the sauce that the Acorn Squash calls for (brown sugar, butter and maple syrup) but I cooked it on the stove and served it over the sweet potatoes. Yum and great reviews from the In-Laws and hubby.

Ingredients:
3 large bunches broccoli (about 10 stalks)
Salt, to taste, plus 1/2 tsp.
14 Tbs. (1 3/4 sticks) unsalted butter
2 Tbs. finely chopped orange zest
3 garlic cloves, finely chopped
3 cups fresh white bread crumbs
Freshly ground pepper, to taste
Directions:
Cut off the broccoli stems and reserve for another use. Separate the heads into florets. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water and add the broccoli. Cook, stirring once or twice, until just tender, 4 to 6 minutes. Drain the broccoli and transfer to a bowl of ice water. When cool, drain again and pat dry. In a large fry pan over medium-high heat, melt 8 Tbs. of the butter. Add the orange zest and garlic and cook, stirring once or twice, until the butter begins to brown, about 3 minutes. Add the bread crumbs and stir to moisten. Cook, stirring occasionally, until the crumbs are crisp and golden brown, about 5 minutes. Stir in 1/4 tsp. of the salt and a generous grinding of pepper. Remove from the heat and keep warm. Meanwhile, in another large fry pan over medium heat, melt the remaining 6 Tbs. butter. Add the broccoli, cover the pan and cook, tossing and stirring occasionally, until heated through and glazed with butter, about 5 minutes. Season with the remaining 1/4 tsp. salt and a generous grinding of pepper and toss again. Spoon the broccoli into a warmed wide serving bowl. Spoon the bread crumbs evenly over the broccoli and serve immediately. Serves 8 to 10. Make-Ahead Tip: The broccoli can be prepared through the step of placing it in ice water up to 1 day ahead. Drain, pat dry, cover and refrigerate. Return the broccoli to room temperature before proceeding. The bread crumbs can be prepared several hours in advance and then reheated just before serving.
Adapted from Williams-Sonoma Collection Series, Thanksgiving, by Michael McLaughlin (Simon & Schuster, 2001).