"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Monday, August 25, 2008

Spicy Sauteed Broccoli Rabe with Garlic

Oh, how my husband loves broccoli rabe! To me it tastes overwhelmingly bitter, but he could just eat this stuff three meals a day, every day. He likes it as a side dish. He puts it on salad. He loves it on a sandwich, with the cooking juices poured onto the bread.

His mother never cooked it--it was his Italian grandmother, Josephine, who made it for him.

So we've had broccoli rabe in our house a lot, and Don always pretty much cooks it the same way--and it's not too different from this recipe (which is not on epicurious). His tactic is basically to saute it, chopped, with fifty tons of garlic until it's mushy.

What I like about THIS recipe is that it gets around the mushy part--you parboil and shock the rabe so it stays a nice pretty green, and then you saute it with moderate amounts of garlic and red pepper flakes (and a little chicken broth to help finish it off).

It's well balanced, the rabe is tender but not overcooked, and all in all, it's not bad for rabe. I didn't love it. But my husband did.

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