Tag Archives: pine nuts

Spicy Sauteed Rapini w/ Pine Nuts & Raisins

25 Jan

Apparently, I’ve become a grown up. I am now voluntarily eating not just Brussels sprouts but now rapini! Traditionally not  a big fan of bitter greens, I have warmed to them in the last year so long as they are balanced with other flavours to cut through the bitterness. Cue J making Giada de Laurentiis’  sautéed rapini that has a nice kick with some chili flakes and sweetness from a handful raisins.  This side dish looked fantastic served in our colourful casserole dishes!

Serves 2.

Ingredients

2 bunches rapini, stems trimmed
3 tb olive oil
2 garlic cloves, chopped
1/2 ts red pepper flakes
1/4 c raisins
salt
2 tb pine nuts, toasted

Directions

1. Blanch the rapini by dropping it in a pot of boiling water for 1 minute, then transferring it to an ice bath. Reserve roughly 1/4 of the cooking liquid.
2.  Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté  about 1 minute.
3. Reduce heat to medium-low and add the rapini. Toss to coat.
4. Add half the the reserved cooking water, the raisins, and cook until the rapini is heated through and the stems are tender, about 4 minutes. Season with salt, to taste.
5. Right before you’re ready to serve, add the pine nuts and toss so that all the ingredients have combined.

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NYT Project: Shredded Brussels Sprouts w/ Bacon & Pine Nuts

19 Dec

Brussels sprouts were the bane of my existence as a child. The mere mention of them would send me into fits of eye-rolling, gagging and desperate complaining with the hope of being spared from their inherent repulsiveness.  My parents would insist that they liked them and I could only assume that they were either a) blatantly lying or b) insane.

Fast forward twenty years and I find myself at the market, buying a pint of Brussels sprouts voluntarily. What has gotten in to me? It started back in the summer with reports of a friend making absolutely delectable Brussels sprouts for a group of eight or so. So the story goes, people were actually fighting (cordially…but still) over the last few sprouts. After verifying this story and hearing said people swear up and down that they were great, I began to rethink my stance. If all those people – most of whom hated Brussels sprouts as kids – liked them now, maybe it was time to give them another chance. Flipping through the NYT cookbook, I came across a recipe that looked easy and, importantly, included bacon. Bacon makes everything better, as far as I can tell.

This recipe does require you to do a few steps, but if you have a food processor, it is well worth using it! Alternatively, if you have Brussels sprouts large enough, you could shred them on a box grater. Just watch your fingers!

They look so harmless!

Serves 2.

Ingredients

1 pint Brussels sprouts
3 strips bacon, diced
1/4 c pine nuts
3 scallions, finely sliced
1/4 ts nutmeg
salt & pepper

Directions

1. Trim the Brussels sprouts. If you have time/desire to, you can core them as well but it’s not necessary. In batches, shred in the food processor.
2.  Fry the diced bacon until crispy, roughly 10 minutes. When cooked, remove the bacon and drain on paper towels.
3.  Add the pine nuts to the pan with the bacon fat and cook over a medium-low heat until the pine nuts have turned a light brown. (2-3 minutes.)
4. Add the sprouts, scallions and nutmeg. Cook until the sprouts are done, roughly 6-8 minutes. They should be bright green.
5. Stir in the bacon pieces and season with plenty of salt and pepper. (Make sure you taste, though, as the bacon is salty, too.)

Looks great, tastes better.

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