Weave a Thousand Flavors

Orecchiette Pasta with Italian Sausage & Rapini-Pistachio Pesto

 

When was the last time you met a bunch of broccoli-rabe a.k.a rapini? If introductions were previously made but you suffer being unable to place its name or worse having forgotten its face, its time to make those introductions again.

People, meet broccoli-rabe also known as rapini.

Photo courtesy Mariquita Farm.

Broccoli rabe is in the same genus as broccoli, its a Brassica, it's flavor however is more akin to  turnip & mustard greens.  It is not, however, the same thing as broccolini or baby broccoli, which are much sweeter.

If you have been ignoring this lustrous green leafy vegetable with spiky green leaves & clusters of yellow flowers because you've heard or having tasted it, dislike the slightly bitter flavor that is characteristic of this vegetable, then I am sorry to say friend that the fault lies with the cook. Yup, that's right, blame it on the cook! Because, done right this vegetable is Nature's gift to us gastronauts.

In this dish, we blanch it is boiling water till just tender and still a bright green and then turn it into a silky pesto loaded with the flavor of fresh garlic, aged parmesan and nutty-sweet pistachios. And if this weren't enough we smooth its ruffled feathers with creamy mascarpone. All this is only improved with the flavors of Italian sausage and pasta with which its tossed.

If this description wasn't enough and you are one of those healthful-living-geeks then let this be your mind changer. The big news with broccoli rabe is its cancer-preventing potential. Also it is rich in antioxidant-rich vitamins A and C, both of which fight off dangerous free radicals that can cause damage to your body's cells not to mention potassium, fiber, and calcium.

Now there's a good reason to re-accquaint yourself with this lovely. I rest my case.

 

Let the Good Times Roll with New Orleans Jambalaya

 New Orleans! Its food is as colorful as its music and its people.

And though, the cuisine characterized by bold and spicy flavors has a variety of dishes that can fill a large book, when it comes to rice dishes, the Jambalaya is Chief. Not to be confused with the widely marketed boxed versions, to compare these with the traditional Jambalaya would be akin to granting  Spam, gourmet status. 

Rumor has it that the dish was born late one night when a traveler arrived at a New Orleans Inn long after dinner had been served. According to the story, the inn’s cook, named Jean, was told to “balayez,” or “throw something together” to feed the man. The results were delicious and the name  evolved over time  to “Jambalaya.”

The Jambalaya in its concept is a variety of meats such as chicken, ham and spicy sausage of course (such as Andouille or Louisiana spicy sausage) with or without shrimp, sauteed with 'the trinity' - onions, green bell pepper and celery, all in equal quantity & then cooked with tomatoes, spices in a broth to which is finally added the rice.

What is wonderful about this dish is that like so many old world foods it is a result of guesstimates and each family and cook has added their own little twist making it entirely their own. Mine too has evolved over a decade, adapted from various cookbooks, cooks & hearsay - starting off with everything from canned tomatoes to shellfish infused chicken stock, it is finally this version that is a kitchen staple.

Perfectly balanced in it's spice and heat, delicious and always turning out just as good whether you fix it once a year or once a month, this recipe is one I stand by time and time again. Though I cook mine in the oven and this deviates from tradition, it is the one way to ensure perfectly flavored rice bypassing the excess liquid-mushy rice issue.

It is also a feast that is  looked forward to with great anticipation in our home and we 'prepare' for it by eating a large breakfast and fruit juice for lunch so that when the Jambalaya makes an appearance for the evening meal, it is to a table of ravenous appetites and rumbling tummies!

Authentic Yakhni Pulao - My Childhood On a Plate

 

If I were asked to sum up my childhood in one meal then that meal for me is undoubtedly Yakhni Pulao. If what you see before you is just a plate of meat and rice then let me share with you what you aren't seeing - this is a plate with a story to tell.

A story about tradition, knowledge passed down from father to son and now father to daughter and daughter to sons not by the written word but by little anecdotes and "see here's" and sentences that invariably begin with "Your Grandfather, your Dadaji would say........."

This plate also tells the tale about honesty - honest ingredients meet on a plate and the the story that then unfolds is less about the Cook and more about the Dish. Just a handful of excellent ingredients come together and unleash an explosion of flavors. And the true foundation of this dish begins not in the kitchen but at the butcher shop where only the finest quality of meat can yield the perfect result of a perfect pulao.

As is tradition, the meat here is spring goat and unlike it's smellier cousin, the lamb, it is full of iron and protein and is very very lean. But there is an art to selecting the perfect cut of meat, so before you venture out to fix this dish, I suggest, No, I insist that you read the next post on - Once Upon a Goat! Everything you ever wanted to know about 'Select' Goat meat and Wish you Never Asked

Growing up, it was quite common to see my father wake up in the wee hours of the morning and drive to the butcher shop so he would be able to select the finest slab of meat, still unloading off the delivery truck. On days that I would join him, he'd say "You know your Dadaji (paternal Grandfather) would be able to choose the perfect quality of meat that would cook in 20 minutes flat!"

Back at home Mum would be busy preparing for the meat that would soon make an appearance. Probably still huddled in their jammies, the dinner guests, friends of the family who have savored the delights of this dish in the past, would often call Mum voicing their anticipation for the evening feast ahead.

 
It is even more delightful that today this meal is being prepared by Dad himself because when it comes to this signature dish, no one does it better! I silently stand back in the wings, taking notes while Mum is scurrying about the kitchen handing him the next ingredient. This is a dance that I have always watched them do when Dad is at the helm in the kitchen.

So without further ado, for the sake of my sons, here is Daadu's pearls of wisdom as he brings us all his signature Yakhni Pulao!