Broccoli Rabe with Balsamic Brown Butter
Holy cow is this good.
The butter + balsamic combo is absolutely dynamite, and the whole thing takes less than five minutes to make.
Until there are fresh local greens available, this will be a staple in my kitchen.
- 6 tablespoons unsalted butter
- 3 tablespoons balsamic vinegar
- 1 pound broccoli rabe, trimmed
- 2 tablespoons coarse sea salt or kosher salt, plus more to taste
- Freshly ground pepper
1. Bring a large pot of water to a boil.
2. Meanwhile, melt the butter in a small skillet over medium-high heat. Let the butter remain over the heat until the white solids sink to the bottom and turn a light brown and you no longer hear a sizzling sound, about 5 minutes. Carefully stir in the vinegar (it may splatter) and cook for 30 seconds. Remove the pan from the heat.
3. Plunge the broccoli rabe in the boiling water and add the salt. Boil, uncovered, until tender, about 2 minutes. Drain quite well and then pat the broccoli rabe completely dry.
4. Dump the broccoli rabe in a serving dish, drizzle with the balsamic butter, and toss to coat. Season, if desired, with salt and pepper to taste. Serve immediately.
Good morning! Today’s breakfast courtesy my final dozen Herondale eggs, still good from November when they were delivered. It’ll be a long spring waiting for them to come back.
And that’s my cute little Wagner Ware 2 skillet, perfect for an egg or two. It is vintage cast iron; this particular piece was produced in the late 1920’s, so yeah, I fried a 4-month old egg in an 85-year old pan. I wonder how many other fried eggs have been made in it over the years…
REBLOG cuz it’s that good:Spicy Caribbean Seafood Stew
Warming, full-flavored and deeply satisfying, this dish was the star of the first rest day dinner of the 2012 CFSBK Paleo Challenge. Thanks Asta for the recipe and for putting this in my belly. And thanks to Dan for the great photo.
I’ll be posting all the recipes from the dinner here; stay tuned!
Ingredients:(1) can (full fat) coconut milk(1) 14.5oz can diced tomatoes with green chile2lb seafood (such as 1lb bag of trader joe’s shrimp (no tail) and 1lb bag of trader joe’s mixed seafood — but you could easily do this recipe with fish or fresh seafood)1 onion, diced3 carrots, diced3 celery stalks, diced5-6 garlic cloves, I use a garlic press but you can also smash/chop themcoconut oil1 bunch cilantro (separate leaves from stems, chop stems and set leaves aside for garnish/serving)1 limeSeasoning: (* I do not measure my seasoning, but it’s roughly the following)2 parts cumin (sometimes I do seeds and powder)1 part paprika1 part curry powder1/2 part cayenne pepperdash of cinnamonsea salt and black pepper to taste (probably 1 part each)
Preparation:In large soup pot, saute onions, celery and carrots with 1-2 tbsp coconut oil for about 4-5 mins until onions begin to brown.Add garlic and cilantro stems to the pot, cook for another 2-3 mins.Add tomatoes and seasoning - mix well. Cook for another 2-3 mins.Add coconut milk and bring to a simmer. I recommend tasting the seasoning now, you want it to be a little strong.Add the 2lbs of seafood (defrosted or fresh) and cook until seafood is ready (usually 5-8 mins at a simmer depending on if it’s already cooked or raw). Make sure to mix everything well so the things on the bottom of get moved around.Once the seafood is ready I squeeze in the entire lime and mix thoroughly (you can also add lime separately to each serving if desired).Garnish with cilantro leaves and ENJOY!!
Roast Frenched Rack of Lamb
Did you squeal with delight when you found the Frenched rack of lamb in your Herondale Farm meat CSA? I sure did. I’ve received many delicious lamb cuts over the years I’ve belonged to the CSA, from lamb shoulder to riblets to individual lamb chops, but this is the first time I can recall getting a Frenched rack.
Frenching (removing the first few inches of meat, but leaving the bone, on a rack of lamb, beef or pork) used to be a very common technique, but is more rare these days. You can even do it yourself at home, if the urge strikes you. Scraping a couple of inches of bone clean has a mostly aesthetic purpose, but I think you’ll agree that it’s fun to pretend to be all fancy-schmancey French chef every once in a while, no?
Anyway, I prepared mine for a halftime meal on Superbowl Sunday using a fairly simple recipe. The recipe didn’t call for searing the rack on the stove top before popping it in the oven, which is a step I wish I’d done, so I’ve included it in the adapted recipe, below.
Little racks of meat are tricky, in my experience. They can go from practically raw to overcooked in a couple of minutes, and that’s a tragedy when you’re dealing with lamb. So if you don’t have a meat thermometer, this might be a good moment to get one.
Simple Roast Rack of Lamb, adapted from Simply Recipes
1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people)
Then, for EACH RACK:
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
2 Tbsp olive oil
1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
2 Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. Preheat the oven to 400.
3 In a heavy-bottomed pan over medium heat, sear the racks for a few minutes on each side. Put aside.
4 Prepare a shallow roasting vessel big enough to hold all the racks comfortably without crowding. Place the racks bone side down (fat side up) in the pan.
5 Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
6 Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
Hey Mig. Got any recs for what to do with those french lamb rib things?
Do I ever!
I was thrilled to receive this in January’s share, and here’s what I’ll be doing with mine… looks like perfect Super Bowl fare, if you ask me :) Simple and bound to be delicious. I’ll serve mine with a celery root puree and maybe some roasted veg:
Frittata Redux: the best leftovers strategy in the world
I initially wrote about frittatas and put forward my basic method in this post. Since then, I’ve become even more flexible with what I put in them, and last week made probably my best frittata ever.
It all started because I’d bought a package of crème fraîche for a deviled eggs recipe. The recipe called for… A TEASPOON. So what to do with the rest, I thought?
Crème fraîche goes great with eggs, so I started poking around my fridge and freezer for other bits to put into my frittata.
I have lots of frozen sausage from my Herondale Farm meat share, so I defrosted a pack of Italian sausages, cut off the casings on 3 links, and browned the ground sausage meat in a skillet. When it was just barely cooked through, I removed the meat, added some hot pepper flakes, and then sauteed about a cup of thinly sliced lacinato (Tuscan) kale and a handful of fresh red pepper cubes for a few minutes.
Into a buttered dish went 10 whole eggs, beaten with the crème fraîche, the sausage and vegetables, salt and pepper, and a big handful of chopped chives.
Bake uncovered at 350 until the center no longer jiggles. Delicious warm or room temperature; I ate it for breakfast every day for a week.
Next time I need crème fraîche, I’m going to make it myself, by the way.
Deviled eggs three ways
For the CFSBK Paleo pot luck in January 2014, I made three kinds of deviled eggs. It destroyed my kitchen, but it was worth it :) Hit the links for the full recipes!
Deviled eggs with sriracha and pickled carrots. These were nice and spicy, but I had to quickly pickle the carrots myself at the last minute, so they didn’t have quite the pop I wanted. Also, the mixture was too runny to pipe into the eggs. Note that the pickled carrots do involve a bit of sugar, but I cut it way down.
Deviled eggs with bacon and jalapeño. I didn’t mix the bacon into the yolk mixture, but rather used it as a garnish. In retrospect, I should’ve done both for maximum bacony flavor.