Tonight, I had a variation on a theme of broccoli- Broccoli Rabe. Not quite broccoli, not quite a green, Broccoli Rab has a very distinct taste. Bitter and green Crunch and smooth.
Working on the variation on a theme motif I decied to take one of my old standbys- Spinach sauteed with raisins and pine nuts and add a dash of Luke variation. Tonight's variation on a theme- Broccoli rabe with raisins, walnuts and goat cheese.
Saute broccoli rabe in ginger-lime butter, meanwhile soak raisins in warm water and toast walnuts. Once the Rabe is wilted add raisins and walnuts. Finally, add a splash of sherry vinegar and a diash of sugar to cut the rabe's bitterness. Finanly add crumbles of goat cheese.
A scrumptious dinner.
4/08/2006
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