Dispelling the stereotype that bachelors survive on canned beans and take-out food. Whether you're a bachelor, bachelorette, or have a family of five, you'll find delicious, quick, and easy kosher recipes here that can be served as a dinner for one or a holiday meal for a crowd.
Wednesday, April 4, 2012
Sausage and Broccoli Rabe
almost here, I'm taking a break from cleaning my kitchen to share a dish you
can make for the seder, chol hamoed, or all-year-round. It's a frequent
favorite at my Shabbat table.
I first saw this
dish on Rachael Ray's "30 Minute Meals" on Food Network and thought
it sounded interesting. I tried it out according to Rachael's recipe and it was
good, but I thought it could be a little better – sorry, Rachael, please
don't sue me.
rabe –or rapini, as it is frequently called –is not
actually broccoli. It is more closely related to the turnip, actually. Common
in dishes in southern Italy, this vegetable is rich in vitamins, but it has a
bitter flavor. This can be counteracted, as demonstrated below. It's great on
its own sautéed with garlic, but combined with the flavors of the sausage it's
I told my mother
about the dish after I perfected my recipe and she tried it out one night on my
father. They didn't like it. My parents came to me for a Shabbat dinner a few
weeks later and I made sausage and broccoli rabe for them. They both liked it
and said mom's didn't taste like mine. Turns out she used andouille sausage,
which is a smoked sausage used frequently in Cajun cooking. For this dish you
want to use spicy Italian sausage, preferably a mix of beef and veal, but beef
sausages will do if you're opposed to veal or can't find it.
As for sausage
brands, you have plenty of options. I really like the International sausages,
which come uncooked so you have to keep it in the pan a bit longer. Lately,
however, I've been using Meal Mart or 999 brand, which are frozen "brown
and serve," ie precooked (they are also cheaper, which I like). So I leave
the brand up to you, just watch them closely while cooking so you brown them
but don't overcook them.
and Broccoli Rabe
1 large bunch broccoli rabe
Crushed garlic, 3-5 cloves, depending on taste
2 tbs extra-virgin olive oil
1 package spicy Italian beef and veal sausage, approximately 12-16 oz
1/2 a lemon, approximately
Bring a pot of
water to a boil on the stove. Wash the broccoli rabe and then cut cross-wise
into approximately 2-inch pieces, basically into thirds.
Drop the rabe into the water and let it boil for
5 minutes. Afterward, thoroughly drain the rabe and set it aside. The bitter
flavor should have been absorbed by the boiling water, leaving great flavor in
the rabe. If it still tastes a little bitter, don't worry, we'll fix that
Slice the sausages into chunks, lengthwise and
Heat the olive
oil in the pan and when it's hot, add the garlic. Stir the garlic and just as
it's starting to brown, add the sausage. Stir and cook until the sausage is
browned. Add in the broccoli rabe and mix together. Cover and let cook on low
to medium flame for about 10 minutes, stirring occasionally, so the flavors can
Now, if the rabe
still tastes a little bitter, add the lemon juice to taste (careful not to get
any seeds in the food), which will counteract the bitterness. You may want to
do this anyway, as it adds a nice zing. If your palate demands a little more
spice, try garnishing with some crushed red pepper flakes.