Oui, Chef

Gemelli with Rapini, Sausage and Raisins

This is absolutely one of my favorite pasta dishes, and one that is an excellent vehicle for introducing rapini (or broccoli rabe) to your kids.  Rapini is a delicious bitter green, that served on its own, is a tough one for kids to love, the flavor being just a little too sharp and funky for your average ankle biter.  In this dish, the sweetness of the raisins, and the luxurious mouth-feel afforded by the fat in the sausage, keep the bitterness of the rapini in check, much to the delight of the youngsters.  It is a quick meal to toss together, and so easy that it can be prepped top to bottom by anyone old enough to use a knife, just be sure to save the act of slipping the sausage meat from their casings for your least squeamish child.  Serve it with a simple green salad and a crust of country bread

Recipe:

Gemelli with Rapini, Sausage and Raisins

By: Steve Dunn

(Print Friendly Recipe)

Ingredients:

• 1 pound Gemelli or other small shell-shaped pasta
  
• 1 pound (about 4 links) sweet Italian sausage
• 1 bunch broccoli rabe, stem bottoms trimmed, washed well
• 3 garlic cloves, thinly sliced
• 2 cups low-sodium chicken broth, reduced in half
  
• 1/4 cup dry white wine
  
• 1/2 cup golden (or dark) raisins
• 1/4 cup pine nuts, lightly toasted
  
• 1/4 teaspoon red pepper flakes
  
• 2 tablespoons unsalted butter
• Fresh ribbons of parmesan cheese, peeled with a vegetable peeler

Method:

Set a large pot of salted water on to boil for the pasta.

Place low-sodium chicken stock in a pan and reduce by half to 1 cup, add dry white wine and reserve.

Lightly toast pine nuts in a dry skillet, reserve.

Heat 2 tablespoons olive oil in a large skillet over medium heat.  When shimmering, squeeze sausages from their casings, dropping bite-sized pieces in the hot skillet to saute, stirring occasionally, until nicely browned.  

Using a slotted spoon, remove the sausages to a bowl, leaving behind the drippings in the skillet.

Cook the pasta to producers instructions for al dente.

Trim the ends, wash, dry, and cut the brocolli rabe into 1-1/2” pieces.  Add to the drippings in the skillet and saute over medium-high heat until wilted and just starting to take color.  Add the sliced garlic and pepper flakes and cook 1-2 minutes, add the reduced chicken broth, wine, and raisins and cook another 3-4 minutes, until the broccoli rabe is just starting to soften, but still has a nice bite to it.

Drain the pasta and add to the skillet, chuck in a few large knobs of butter and the pine nuts, and toss to combine.  Check seasoning for salt and pepper, and serve topped with ribbons of freshly peeled parmesan.

Macaroni and Cheese with Ham

I've been searching for some time for a homemade mac and cheese recipe with which to break Muppet of her addiction to a certain, well known, boxed mac and cheese mix comprised of a tasteless cheese powder and sad little pasta shells.  All prior efforts have failed miserably with the dish either being "too cheesy", "too dry", "too crunchy on top", or "too spicy" due to the incorporation of various seasonings.

The whole "too cheesy" thing makes no sense to me at all (I mean, can there really be such a thing?),  but I have been sympathetic to her other critiques and carried forth in search of a suitable replacement to her favored bowl of cardboard shells and re-hydrated cheese goo.  I am happy to report that finally, with the help of my very talented food-writer friend Melissa Pasanen (long-time correspondent for the Burlington Free Press, as well as a staff writer for Edward Behr's incomparable "The Art of Eating"), and Chef Rick Gencarelli, I have found a mac and cheese recipe that will hopefully serve to banish all boxed versions from my house in the future.

Cider Brined Pork with Calvados, Mustard and Thyme

This dish is an easy mid-week meal, and was inspired by a treat we had while traveling through Brittany a few years ago. The sugar from the cider brine causes a deliciously sweet caramelized crust on the chops, and the brining process renders the inside of the meat perfectly seasoned and moist. I like the dish with a nice thick chop, but it would also work well with a cutlet, or pork tenderloin. The bite of the mustard, the sweetness of the cider, and the silkiness of the cream make for a well rounded sauce to complement the meat.

Boris helped me in the kitchen for this meal, though to be honest, most of his work this night was in prepping a special appetizer for his brother Gridley,  who had requested Nobu Matsuhisa's "Shrimp Tempura with Creamy Spicy Sauce" as a special 17th birthday treat.  Details of that fabulous dish, and Boris' excellent spicy mayonnaise will follow in a later post.

Chorizo and Spinach Frittata

Making a frittata, much like a fried rice, is a great way to use up all the left-overs in your fridge.  Pick a few main ingredients that will define your flavor profile, and then feel free to toss in little remnants of past meals that are hanging on, begging not to become a science experiment in the back of your refrigerator.

The dish is endlessly versatile, can be tossed together in minutes, is great hot or cold, travels well, can be served for breakfast, lunch or dinner.  As long as you like eggs, it is a nearly perfect food.  I've even thought of making a large one each Sunday, strictly for use throughout the coming week.  A slice is great re-heated for a quick breakfast, can be a healthy addition to a school lunch, and a satisfying meal on the fly with a quick salad as you race between appointments on your evening schedule.

"My Meal" aka Pork Cutlet Milanese

Each of the kids has a favorite meal that they regularly ask for, but none of the others do so with the frequency, and tenacity of Boris.

HEY DAD, WHAT’S FOR DINNER? 

Not sure, buddy.  Today is market day...I’ll see what looks good.

CAN WE HAVE "MY MEAL"? 

Uh...didn’t we just have your meal?

NO, IT’S BEEN AWHILE SINCE WE’VE HAD MY MEAL.  YOU MUST BE THINKING ABOUT ARTHAS......WE JUST HAD HIS MEAL.

Hmmmm....

REALLY DAD, ITS BEEN LIKE FOREVER SINCE WE’VE HAD MY MEAL.

Forever?  Don’t you think you’re exaggerating just a bit, buddy?

ARTHAS, GRID, PEYTON, AND MUPPET ALWAYS GET THEIR MEALS.  WHEN IS IT GOING TO BE MY TURN? 

Huh?

YOU LOVE THEM MORE THAN ME, DON’T YOU?

Don’t be silly.......hey, are you tracking all these meals on a calendar or something?

DUH....OF COURSE I DO.  IT’S THE ONLY WAY I CAN GUARANTEE THAT I DON’T GET SHAFTED BY YOUR WHOLE MEAL SELECTION PROCESS.  I HAVE TO SAY THAT YOUR CURRENT METHOD SEEMS SERIOUSLY INDIFFERENT TO MY NEEDS!

You're kidding right? 

Don't tell me....you suspect that a vast right-wing conspiracy is at work, plotting to continually deny you your favorite meal.

HEY, I'M JUST CALLING IT LIKE I SEE IT.

You, my young Padawan, are a nut-bag!

And so it was that we came to have Boris’ meal the other night.  The rarely made, most often ignored, and practically forgotten, Pork Cutlet Milanese.