Showing posts from March, 2007

Meatball Soup with Broccoli Rabe

Broccoli, we know. But broccoli rabe? broccoli raab? Both are pronounced ‘rob’ and it’s also called ‘rapini’. Scientifically, broccoli and broccoli rabe belong to the same family of cabbages and by color, they might be twins. But broccoli rabe is all about its slightly bitter leaves not its tiny top-side sprouts, and thus is treated like spinach or chard. It’s found in Italian and Chinese cuisine and lucky for us, is also taking hold here. And it’s worth seeking out. I’ve seen it Kirkwood, Rock Hill and Webster Groves. If you don’t, ask your produce manager about a special order. I’m sure you’ll be greeted graciously. RAPINI PANINI If the name alone won’t make the kids clamor for greens, well, perhaps hot bread and cheese will. Broccoli raab makes a great stuffing for hot sandwiches. Just sauté a couple of chopped handsful per sandwich in olive oil with chopped garlic and, yes! two or three mashed anchovies. Tuck between bread slices with mozzarella or goat cheese, roast

Irish Beef Stew

A hearty stew with big chunks of beef sirloin, carrots and potatoes in a beer-rich gravy, authentic for St. Patrick's Day but a really good basic stew recipe all year round too. I especially like this stew because it needn't cook all day, it's ready in a couple of hours, the chunks of beef already tender, the carrots and potatoes firm and sweet , not mushy from long cooking. Home-style Beef Stew, Simple and Perfect. Hearty & Filling. Budget Friendly. One-Pot Meal. Potluck & Party Friendly. High Protein.