Friday, January 20, 2012
Broccoli rabe (rapini) is in season and I've been eating quite of bit of it during the past few months. One of my favorite ways to prepare it is sautéed with a bit of olive oil, garlic and chili, and served as a side dish. But this time, I decided I wanted to try something a little different
I started with my usual preparation, added a few leeks, and used it as a filling for a lasagna. For a bit of a twist I added blue cheese. This was so delicious I’m adding it to my recipe rotation and can’t wait to make it again!
2 bunches broccoli rabe
2 leeks (thoroughly cleaned)
28oz jar crushed tomatoes
1 tablespoon dried oregano
3 garlic cloves
¼ teaspoon chili flakes
12 lasagna noodles
½ cup blue cheese
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Add the noodles and cook until they are cooked through, but not mushy and falling apart. Drain the noodles and set aside.
While you are waiting for the water to boil and the noodles to cook, prepare the rest of the ingredients.
Trim the hard green ends and roots from the leeks. Cut them in half lengthwise, then cut in half lengthwise again and then slice into ¼ inch pieces.
Tuesday, January 17, 2012
This recipe was inspired by one that I found on the Food Network site several years ago and it quickly became a party favorite. It’s easy to swap out the hot dogs for a meat free version to turn this in to a weekday vegetarian friendly appetizer that’s fun for both kids and adults.
I make these with organic flour, corn meal, milk and eggs and since they are baked, not deep fried, I feel slightly less guilty about this guilty pleasure.
If you decide to make these with real meat, look for nitrate free, pasture raised beef or pork dogs such as Fork in the Road. www.forkintheroad.com
1 cup milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
9 vegetarian hot dogs (I used Smart Dogs www.lightlife.com)
Flake or kosher salt
Heat the milk in a saucepan to 100 degrees. Pour the warm milk into a medium bowl. Add the yeast and let sit for two minutes.
Pre-heat the oven to 450 degrees.
Slice the hot dogs in half and place a skewer in the cut end of one. If they are extra long, you can cut them into three pieces.
Brush the tops with egg and sprinkle with poppy seeds and flake or kosher salt. Place the baking sheet in a 450 degree oven for 15 minutes.