Tag Archives: Broccoli rabe

Who needs Vegas, when you have the NY Strip [steak that is]…

Tonight I was in the mood for a big piece of meaty goodness… what better way to satiate that craving than with a hefty NY Strip! To go along with these beauties… garlicky broccoli rabe…
So prepping the steaks was simple… salt and pepper; yes that’s it! Then a chance to come to a perfect room temp and then it was time to cook these sexy little beasts up…
After a toss on a searing hot grill pan just until medium and it was time dig right in…
The steaks were juicy and full of flavor, while the broccoli rabe cut through and offered a wonderful balance to these hefty bad boys! To wash it all down… a velvety Pinot Noir.
This dish truly came together beautifully!

at a low simmer…


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a twist on pizza…

After much thought, I decided that a French bread style pizza was perfect for tonight’s dinner…
Rather than mozz and sauce, broccoli rabe sautéed in oil and garlic covered in a mildly flavored provolone was the way to go!
The b-rabe was cooked the usual way I prepare it, then layered evenly on toasted bread. On top of the b-rabe went some sliced provolone; tossed into the oven until the cheese melted and we were ready to dive into this meal…
Crunchy and light bread, garlicky and spicy [from that hit of crushed red pepper] b-rabe, with a slight bite from the provolone…
This dish was filling and satisfying, while not overly stuffing us!

at a low simmer…





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a homestyle classic that always delivers!!

Tonight, thanks to a dreary day, felt like a perfect night for some homey, comforting cooking in the kitchen. I decided to make a hearty meatloaf dinner full of everyday ingredients that everyone has in their pantries… salt, pepper, eggs, breadcrumbs, olive oil, water and of course good ground meats. My meatloaf is a three-type meat blend of ground sirloin, lamb and veal, which I always get from the local meat purveyor.
Everything was added to a large bowl and gently combined… once thoroughly mixed, it was time for a long bake in the oven until cooked.
As a side dish, I normally would whip up [literally] some mashed potatoes. I wasn’t feeling that, but instead craved broccoli rabe sautéed in lots and lots of garlic and oil! So that craving became a reality on the plate…
The meatloaf was moist and flavorful, while its counterpart slightly spicy, but plenty garlicky!
I am so glad that there was enough so that tomorrow there is some for a meatloaf sandwich…

at a low simmer…


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platter full of flavor…

Tonight was a small plates type of night… fresh mozz, leftover broccoli rabe, medjool dates and a briny cannellini bean purée smeared thickly on a biased slice of bread!
The cannellini purée was thick and full of texture. One can of cannellini beans [rinsed] was pulsed with Greek olives, some fresh oregano and fruity olive oil… the outcome was a creamy, slightly salty spread that paired amazingly well with a beautiful bottle of Gavi! The wine cleaned off our palates and helped prepare us for bites of everything else that was on display for the pickin’s. And pickin’ was just what we did!

at a low simmer…


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green with envy!!

Tonight I was craving something I haven’t had in what feels like ages… broccoli rabe!! Beautifully green and full of garlicky delight. Instead of making this into a side dish, this played a major, money-making roll in bringing dinner to an exciting level…
A semolina loaf was the capsule that held a tender, crispy chicken cutlet married with the brilliant, tender broccoli rabe and warm, milky just made fresh mozzarella from my favorite Italian specialty food store…
Everything was built lovingly and picture perfect to resemble a hearty sandwich you would expect to have served at a great sandwich shop! Lucky for me this sandwich shop serves wine!!

at a low simmer…

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Blinked and it was gone…

Ooops, the breaded chicken cutlet with broccoli rabe that I made for dinner never made it to the plate [or got its close-up]. I literally picked at everything while cooking, and didn’t do an actual sit-down dinner because I at that point was stuffed! What I can say about everything is… YUM! The tender chicken was nicely complimented with a bright kick from the broccoli rabe. I love simple and easy, yet delicious meals!

at a low simmer…

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tonight for dinner we’re going ‘gnudi’…

Tonight I tried my hand at something different… while watching television recently, I saw a recipe for gnudi and decided it must makes an appearance on the dinner table [and of course the blog]!
Standard ingredients that always are around the house make up these light, pillowy clouds of goodness… ricotta, grated pecorino romano, panko, eggs, salt, pepper [yes I know… you can start breathing again] and for my own twist… broccoli rabe! It’s like making a meatball honestly. You mix everything together and form little balls that you can fit into your mouth [dirty dirty minds]. Cooking is reminiscent of making ravioli… you drop these little guys into super salty boiling water and once they float to the top, they are done!
As for a sauce, you can use a homemade tomato sauce, maybe even a burned butter and caper sauce? Well I prepared the recipe version, but with my thumbprint. Instead of a regular mushroom purée, I added some heat to mine and did a spicy mushroom purée.
Everything came together wonderfully and the flavors were bursting all over! Creaminess from the ricotta, a slight bitterness from the broccoli rabe, saltiness from the cheese and an earthy goodness from the mushrooms with a great big poke from the spice. Can’t wait to make this dish again!

at a low simmer…













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no rubbin’ my meat tonight… just a great marinade!

A marinated flank steak and sautéed broccoli rabe… it’s what was for dinner!
The flank was marinated in an Asian marinade [soy, olive oil, scallions, crushed red pepper and some delightfully delicious flavor secrets]. Tossed on the grill for roughly ten minutes and perfectly done. Juicy, tender and moist! Pink and cool in the center and dripping with flavor.
For the broccoli rabe… olive oil, garlic and salt. Since we all know that broccoli rabe can be bitter [just like me], plenty of kosher salt was added to both the boiling water and shocking liquid situation to take out some of the bitterness. Once cooled, the vibrant green was sautéed with some olive oil, lots of chopped garlic and some crushed red pepper…
The meatiness of the flank contrasting the garlicky and oily delight of the broccoli rabe were a match made in… the kitchen!

at a low simmer…








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hot grill… cool dinner!

Thanks to mother nature and some 70* temps today, I decided another grilling evening was necessary!
I prepped up some gorgeous rib eye steaks with just salt and a touch of olive oil. Onto a hot grill for about ten minutes [five each side] and covered to rest. The PERFECT doneness!
What best to accompany my meat?? A wilted greens salad and my fave veg… broccoli rabe!
For the salad, I tossed some radicchio into the same hot pan as some rendered bacon and raisins! The salad had a wonderful fatty and bitter essence, but sweetness from the raisin.
As for the broccoli rabe, I just prep it as usual [I don’t mess with a good thing]… Blanched, shocked and then sautéed gently with garlic, salt and crushed red… YUM!!
And what better way to wash this springtime delight down… a fresh and VERY potent margarita! Sugar rimmed, fresh lime juice, Cointreau and Avion silver tequila! How long till summer??

at a low simmer…







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Simply delicious!

Tonight was a utilize whatever is in the refrigerator and make a meal night. There was some beautiful broccoli rabe that was screaming for attention, as well as duck sausage that I had picked up at a specialty store in the city last week! So dinner was pan-seared duck sausage tossed with broccoli rabe sautéed in oil and garlic with cannellini beans. Nothing fancy, but oh so delicious and filling! The duck sausage had a slight gaminess that the broccoli rabe cut right through, the cannellini beans created a creaminess that completed this entire meal. Paired with a sultry and crisp sauv blanc, this was a perfect end of the week meal! Wish there were leftovers!

at a low simmer…



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