Slow Cooked Broccoli Rabe

Broccoli Rabe, also known as Rapini,  can be a bitter vegetable.  But when you slow cook it this way, it comes out delicious.  High in vitamins A, C, K as well as potassium, calcium and iron, what a great way to get in something great for you.  Delicious next to roasted fish or meats. Depending on the time of year, broccoli rabe can be expensive but a little of this goes a long way.  This recipe comes from  Saveur magazine.

ENLARGE IMAGECredit: Todd Coleman

SERVES 4-6

INGREDIENTS

1 ¼ cups olive oil

1 ½ tsp. crushed red chile flakes

12 cloves garlic, thinly sliced

2 ¼ lb. broccoli rabe, thick stems removed, cut into 2" pieces 

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat ¾ cup oil, chile flakes, and half the garlic in a 12" skillet over medium-high heat, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Add broccoli rabe and ½ cup water, reduce heat to medium-low, and cover skillet; cook, stirring occasionally, until very soft, about 1 hour and 15 minutes.

2. Meanwhile, place remaining oil and garlic in a 1-qt. saucepan over medium-high heat. Cook, stirring occasionally, until garlic is crisp and golden, about 5 minutes. Drain, and set garlic chips aside.

3. To serve, season broccoli rabe with salt and pepper and top with reserved garlic chips.

White Chocolate-Cream Cheese Mousse

Shhhh! I'm going to make this for a holiday dinner.  Since it's a multi course meal, this simple dessert will be a perfect ending.  I don't know.  Top with some drizzled dark chocolate and some crushed amaretto cookies? Bitchy's note:  I just made this and it is very sweet.  So, I'm going to top with raspberries macerated in limoncello...

ENLARGE IMAGECredit: Todd Coleman

SERVES 4–6

INGREDIENTS

2 oz. cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped and reserved
¼ cup heavy cream
¼ tsp. kosher salt
3 egg whites
½ cup sugar
8 oz. white chocolate, finely chopped

INSTRUCTIONS

1. Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed of a hand mixer until very smooth, about 2 minutes. Add cream, and beat until smooth and fluffy, about 2 minutes more; set aside. Place salt and egg whites in another bowl, and beat on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form; set aside.

2. Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering water, and cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes. Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until almost combined; add beaten egg whites, and fold gently until just combined. Transfer to a piping bag fitted with a ¾" tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.