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All the News That's Fit to Eat - Apr. 15, 2009

YumSugar — Wed, 15 Apr 2009 12:50:14 -0700

Bartenders are looking beyond simple syrup to sweeten your sipper. - San Francisco Chronicle
With its mild flavor and slight bitterness, broccoli rabe should be a staple in home kitchens. - New York Times
Turn to these satisfying and healthful meal ideas for road trips. - Boston Globe
Preparing homemade baby food is easy and economical. - Washington Post
Meet 10 superfoods that you may not be familiar with. - Chicago Tribune
Did you know that the kinds of food you eat may have an impact on your appetite? - Wall Street Journal
A food club has kept these gourmands together for 45 years. - Los Angeles Times

Fast & Easy Dinner: Gemelli With Broccoli Rabe and Anchovies

partysugar — Wed, 17 Dec 2008 06:45:39 -0800

Several years ago, after watching an episode of this new Food Network show called 30 Minute Meals, I decided to take the somewhat unheard-of chef's advice. According to this Rachael Ray lady, anchovies lose their intense fishy flavor when cooked down in a sauce. After trying one of her recipes, I realized she was right! Since then, I've made many pasta dishes that include anchovies as an ingredient.

I can't wait to experiment with this broccoli rabe variation. Toasted panko bread crumbs provide crunch and crushed red pepper flakes add a subtle heat. Ready to overcome your fear of anchovies? Get the recipe and read more.

Gemelli With Broccoli Rabe and Anchovies
From Gourmet

Ingredients

1 pound gemelli or other corkscrew pasta
1 (1-pound) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces
1 cup panko (Japanese crisp bread crumbs)
1/2 cup extra-virgin olive oil
6 garlic cloves, coarsely chopped
1 (2-ounce) can flat anchovy fillets, drained
1/2 teaspoon dried hot red-pepper flakes, or to taste

Directions

Put oven rack in middle position and preheat oven to 350°F.
Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.
While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.
While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.
Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
Serve pasta sprinkled with some toasted panko and pass remainder.

Serves 4-6.

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Sunday BBQ: Grilled Pork and Pistachio Couscous

YumSugar — Sun, 21 Sep 2008 06:00:12 -0700

Pork tenderloin may not be the first thing that comes to mind when barbecuing, but it's just as easy to grill as other meats like chicken breast. In this rendition, grilled lemon and pork tenderloin are served with broccoli rabe and pistachio couscous. As this cut of meat is fairly lean, it makes for a healthy, well-rounded meal. To get the recipe, which is perfect for both Summer and Fall, read more.

Grilled Pork, Broccoli Rabe, and Pistachio Couscous
From Real Simple

Ingredients

1 10-ounce box couscous (1 1/2 cups)
1 1-pound piece pork tenderloin
1 tablespoon plus 1 teaspoon olive oil
2 teaspoons dried oregano
Kosher salt and pepper
1 large bunch broccoli rabe
2 lemons, cut in half crosswise
1/4 cup roasted pistachios, chopped (about 1 ounce)

Directions

Cook the couscous according to the package directions.
Heat grill to medium-high.
Rub the pork with 1 teaspoon of the oil and season with the oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a bowl, toss the broccoli rabe with the remaining 1 tablespoon of oil and 1/4 teaspoon each of salt and pepper.
Grill the pork, covered, turning occasionally, until cooked through, 18 to 22 minutes. Fifteen minutes into the cooking, place the broccoli rabe and lemons on the grill. Cook, turning, until the broccoli rabe is tender and the lemons are charred, 6 to 7 minutes.
Fluff the couscous and mix in the pistachios. Slice the pork and serve with the broccoli rabe and lemons.

Serves 4.

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Definition: Broccoli Rabe

YumSugar — Wed, 10 Sep 2008 07:45:55 -0700

Broccoli rabe
Also known as broccoli raab, broccoletti, and rapini, this cabbage relative has small florets with leaves that resemble those of kale. Known for its bitter flavor, broccoli rabe is often blanched to tone down the bitterness, then sautéed with garlic and olive oil or lemon and red pepper flakes and mixed into pastas, pizzas, and other dishes. It is common in southern Italian cuisine and has gained popularity in restaurants across the US.

Source

Fast & Easy Dinner: Cheese Tortellini and Broccoli Rabe

partysugar — Thu, 13 Dec 2007 05:01:18 -0800

Broccoli and cheddar is one of those classic flavor pairings that always works. Whether combined in a salad, sandwich, or soup, broccoli and cheddar cheese is wonderfully comforting and constantly delicious. Tonight serve the dynamic duo in a modern, Italian variation. Substitute the broccoli with broccoli rabe and the cheddar with ricotta. Toss both of these with cheese tortellini for a quick, delectable vegetarian meal. To read the recipe, read more

Cheese Tortellini and Broccoli Rabe
From Hallmark

8 oz. dried, shelf-stable cheese tortellini (or 12 oz. refrigerated or frozen)
1/4 cup extra-virgin olive oil
1 bunch broccoli rabe (1 pound), chopped (6 cups)
4 cloves garlic, minced
1/2 cup part-skim ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper

In a large pot of boiling water, cook the tortellini according to package directions. Drain and return to the pot.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and broccoli rabe, cover and cook, stirring occasionally, until the broccoli rabe is tender, 8 to 10 minutes.
Add the broccoli rabe mixture to the pasta and toss gently. Stir in the ricotta, salt and pepper. Serve hot.

Serves 4.

Each serving has: 463 calories, 23 g fat (7.1 g saturated), 19 g protein, 47 g carbohydrates (2.2 g fiber), 46 mg cholesterol, 679 mg sodium. Good source of: beta-carotene, vitamin C.

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Definition: Rapini

partysugar — Tue, 13 Nov 2007 15:27:33 -0800

Rapini
Also known as broccoli rabe, a vegetable that is a related to the cabbage and turnip. This leafy green has long stalks scattered with clusters of tiny broccoli-like flowers. Used often in Italian cooking, these greens have a pungent, bitter flavor. It's great fried, steamed, braised, or in a salad or soup.

Source

Fast & Easy Dinner: Rigatoni With Grilled Peppers and Onions

partysugar — Thu, 04 Jun 2009 07:50:26 -0700

In the warmer months, take advantage of the grill and use it to infuse smoky flavor into vegetables. Grilled veggies are great in everything from salads to sandwiches to pasta, as is the case with this recipe.

Thick chunks of charred red onions and bell peppers are tossed with hearty rigatoni. Spinach provides a crispness and basil gives the pasta a summery, farm-fresh quality.

Don't be limited by the ingredient list; if onions and peppers aren't your thing, substitute other vegetables like mushrooms, asparagus, cherry tomatoes, or broccoli rabe. Check out the satisfying, meatless recipe when you read more.

Rigatoni With Grilled Peppers and Onions
From Real Simple

Ingredients

2 medium red onions, sliced into 1/2-inch-thick rings
2 large red bell peppers, cut into quarters
1 tablespoon olive oil
kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced

Directions

Bring a large pot of water to a boil.
Heat a grill or grill pan to medium-high.
In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine.
Top with the basil and the remaining Parmesan before serving.

Serves 4.

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