Not So Bitter Greens - Orecchiette & Broccoli Rabe + Fried Capers

Broccoli rabe and pasta are a natural match often spotted together on Italian menus in a popular dish that includes sausage. A'int nothing wrong with that. But today is meatless Monday, and although my husband may complain bitterly, we are having an all-veggie meal.  As an added wrinkle, he thinks he really doesn't like broccoli rabe. He's part Italian, mind you, so such a declaration just will not stand in this house.  

Orecchiette with Broccoli Rabe and Fried Capers, Photo: NK

Also - I like a good challenge!

Plus, whenever fall rolls around, my vegetable cravings turn towards the dark, leafy greens, and broccoli rabe is among my all time favorites - with or without pasta. 

Broccoli Rabe, Photo: NK

Broccoli Rabe gets a bad rap because of its complex and slightly bitter flavor, but in today's recipe, we'll soak it to take a way some of that bitterness. Though this veggie may be an acquired taste, it's hard not to love when tossed with orecchiette pasta, so named because its resemblance to "little ears," and tangy parmigiana reggiano cheese. A simple sauce composed of of garlic, olive oil, and crushed red pepper flakes ties the recipe together, and crispy, piquant fried capers add major appeal while rounding out any bitterness from the greens.

This dish is adapted from a gorgeous cookbook that my sister-in-law gave me last year - Savoring the Hamptons by Silvia Lehrer. For more recipes adapted from this wonderful book (and for the reasons I find Long Island's East End to be an inspiring culinary destination), click HERE. 

Another reason why I love Orecchiette with Broccoli Rabe and Fried Capers is because it's really a genius recipe; the broccoli rabe cooks right in the pasta water and the timing works perfectly together. 

Also- you can use this fried caper method on any dish you like to add a crunchy, tangy note to your next pasta, vegetable or protein. Happy Cooking! 

Orecchiette with Broccoli Rabe and Fried Capers
Adapted from Savoring the Hamptons by Silvia Lehrer
Serves 4 as an entree, 6 as an appetizer

Ingredients:  1 Lb Orecchiette Pasta
1 Large Bunch Broccoli Rabe
1/4 Cup Extra Virgin Olive Oil
2 heaping Tablespoons Capers, rinsed, drained and patted very dry
2 Large Cloves of Garlic finely chopped
Crushed Red Pepper
1/4 Cup Coarsely Grated Parmigiana Cheese
Salt
Black Pepper

1/2 Cup chopped Italian Parsley (optional)

Method:
1. Prepare the broccoli rabe: 
Cut several inches of the woody stems off the broccoli rabe and discard.
Next, pull off the broccoli-like florets and remove them to a small bowl. 
Now, cut the broccoli rabe leaves off their ribs and place the leaves in another small bowl. Tear then if they are on the large side. Cover both bowls with cold water and allow them to sit for 20 minutes before draining away the water. 

Photo: NK

*You can do the above steps in advance if you prefer - just be sure to drain the greens after 20 minutes.  If you don't have time to soak the broccoli rabe, it ill still be good, just give it a good rinse. 


2. When ready to cook your meal, set a large pot of well-salted water to boil.

Photo: NK

3. Meanwhile, warm oil over medium high heat in a small saucepan. Add the capers. The oil may spit so be careful. 
Fry them for 1-2 minutes until capers crack open and start to become golden but not burnt. When the right color is achieved, turn off the heat and remove capers using a slotted spoon to a paper towel for draining. They should be somewhat crispy once dry. Set capers aside for use later but leave the oil behind in the pan.



4. By this time, your pasta water should be close to boiling. When it has started, add the orecchiette and the broccoli rabe Leaves. Boil for 2 minutes. Then add the broccoli rabe florets and cook another 7 minutes for al dente pasta (check the cook time on the box as it could vary). Another 8 minutes for less firm pasta.  (Hint: al dente is always the way to go)

5. While the pasta and greens boil, turn the flame back on medium-low under the caper oil. Once the oil is hot, add the garlic and saute 1-2 minutes until fragrant and slightly golden. Add  a 1/4 teaspoon crushed red pepper, a few small pinches of salt and a generous pinch of black pepper. Stir and turn off the flame.  

Plating the Pasta, Photo: NK

6. When pasta is finished, drain it along with the greens from the pot using a colander set over a small bowl. Reserve 1/4 cup of the pasta water. Stir pasta water into the oil, garlic and pepper mixture on the stove.

7. To serve:
Place pasta and greens into your serving bowl, drizzle oil and garlic sauce over the pasta and toss. Sprinkle with fried capers and finish with grated parmigiana and optional chopped parsley. Taste for seasoning and adjust if necessary. Buon appetito! 

Enjoy - and P.S. the husband gobbled this right up. 

Your family will too! 

Out of Their Shells - Crab: Two Ways

This past week I was all about Shellfish. That's not so out of the ordinary for me - I'm wild about the stuff. Especially once the warm weather hits, my thoughts turn to Crab Boils and Clam Bakes.  For me, Shellfish is just feel-good food - light, simple, and perfect for laid back summer meals with family, friends, and plenty of laughs.  

My craving ended up being perfectly timed since we spontaneously decided to head out to Montauk this weekend. Montauk is a charming seaside town at the tip of Long Island's South Fork.

Photo: NK

It was a wonderful day. The air was clear, the sea was bright, and the fish we ate was so fresh it practically wiggled on the plate. Since I am partial to the crustaceans and bivalves of the world, I made sure to eat one of each of the following (not all in one day!): a Lobster Roll, Fried Clam Bellies from The Clam Bar in Napeague, and finally, a tasty dish of my all time fave, Linguine with White Clam Sauce at Edgewater Restaurant (check out NK's version HERE). While this was decidedly not a diet weekend, I regret none of my food choices. And even better, I was able to spend time with some very special people - my mom and my husband. We also linked up with two of our dear friends who happen to live in the area. Friends make me happy, family makes me happy, Shellfish makes me happy - and I want to share it all with you, so here goes -   

Baked Mini Crab Cakes with Homemade Mustard Sauce

&

Open-Faced Crab Sandwiches with Mango and Pickled Green Tomatoes

Prior to this weekend, my most recent seafood craving was for Crab, so me and my husband consequently whipped up the two dishes I'll be sharing today. The first is a super easy and impressive cocktail bite - Mini Crab Cakes with Homemade Mustard Sauce: 

Mini Baked Crab Cakes with Homemade Mustard Sauce, Photo: NK

The recipe is surprisingly quick and the result is both delicious and really hard to mess up. A mini muffin tin allows you to skip the messy process of forming and frying up Crab Cakes, and makes it easy to turn out a large amount of appetizers in a few easy steps.  Whip these up for a cocktail party or as a light appetizer and you'll be everyone's best friend. A dollop of homemade Mustard Sauce gives these little savory cakes a tangy bite, and fresh chives add both to the taste and presentation. We like to use Back Fin Crab Meat. It comes pasteurized in the can and is cheaper than Lump Crab yet is still extremely flavorful. 

Mini Crab Cakes with Mustard Sauce
Lightly Adapted from Bon Appetit

Photo: NK

Makes 20-24 Mini Crab Cakes 

Ingredients:
1 Mini Muffin Tin - ideally enough for 24 muffins

8 Ounces  Fat Free Cream Cheese, softened
3/4 Cup finely grated Parmigiana Cheese
1 Egg
1/4 Cup Fat Free Sour Cream
1 Tablespoon finely grated Orange Peel
1/2 teaspoon finely grated Lemon Peel
4 Tablespoons finely chopped Fresh Chives
+
4 Whole Chives Cut into centimeter long lengths (for the garnish)

6 Ounces Back Fin Crab Meat (usually comes in 1 LB cans if Pasteurized Crab Meat)

1/4 teaspoon Kosher Salt
1 large pinch Cayenne Pepper
1 large pinch Hot Smoked Spanish Paprika
1.25 Cups Panko Breadcrumbs
3/4 Stick Salted Butter, melted, plus more for greasing pan

Method:
Generously grease muffin tin with with some Butter.
Preheat oven to 350.
Mix up the Homemade Mustard Sauce if using.* Recipe follows. 

Using an electric beater, beat Cream Cheese in a medium-sized bowl until smooth. Add 1/4 Cup of the Parmigiana Cheese and the Egg. Beat until combined, Add the Sour Cream, Orange and Lemon Peels, and 2 Tablespoons Chopped Chives. Add the Kosher Salt, Cayenne Pepper and Smoked Paprika. Beat again. Fold in the Crabmeat. This step can be done up to a day ahead and refrigerated. 

In a bowl, toss Panko Breadcrumbs, remaining 1/2 cup Parmigiana Cheese, and the remaining 2 Tablespoons chopped Chives. Drizzle the Melted Butter over the mixture, tossing gradually until evenly moistened. 

Press 1 rounded Tablespoon of the Panko mixture into the bottom of each muffin cup. Press a teaspoon into the cups to help form a crust. You can also do this with your fingers. Some Panko Mixture should be left over. 

Next, spoon 1 heaping Tablespoon Crab Mixture into each cup. To finish, sprinkle about a teaspoon of Panko Mixture over each muffin cup. 

Bake Crab Cakes until golden brown on the top and fully set. This should take 30 minutes. 

When cooked, cool pan for 5 minutes and run a knife around the edge of each muffin cup to loosen the Crab Cakes. Gently lift them out of the pan and transfer to the serving dish. 

As much as an hour before you are ready to serve Crab Cakes, dot each with a small amount of Easy Mustard Sauce* and garnish with centimeter long slices of Chives arranged in a crisscross shape as pictured above. Serve immediately.  

Easy Mustard Sauce*
Makes enough to dot 24 Crab Cake Hors D'oeuvres 

2 Heaping Tablespoons Low-Fat Mayonnaise
1 Heaping teaspoon Dijon Mustard
1/2 teaspoon Dry Mustard Powder, optional
2 Drops Tabasco Sauce or to taste
1/4 teaspoon Worcestershire Sauce

~Mix ingredients together and refrigerate until ready to use. 

What to do with any leftover Crab? 
Easy - our Open-Faced Crab Sandwich on thick toasty Bread is a quick, delicious and inspired dinner Sandwich the next day. Pickled Green Tomatoes and ripe Mango create an interesting sweet/salty dimension, and a few drops of Hot Sauce ties it all together with a kick. 

Open-Faced Crab Sandwiches with Mango and Pickled Green Tomato
Serves 2
Inspired by Beyond Sweet and Savory 

Photo: NK 

Ingredients: 
8-10 Ounces Back Fin Crab Meat
4 Slices Thick White Sandwich Bread or Brioche, toasted

1 Large Scallion, white and green parts chopped
1/2 Ripe Mango, cut into centimeter cubes
1/2 Small Cucumber, peeled and cubed
1 Pickled Green Tomato, cut into centimeter cubes
2 Tablespoons roughly chopped Cilantro
1/2 teaspoon Canola or Vegetable Oil
1/2 teaspoon Lime Juice 
Pinch Salt 

1/2 a Lime, cut in quarter wedges 

For the Mayonnaise
1.5 Tablespoons Low Fat Mayonnaise
1/2 teaspoon Lime Juice
1 large pinch Salt
Several turns freshly ground Black Pepper
3 Drops Tabasco Sauce

Method:
In a bowl, combine Scallion, Mango, Cucumber, Pickled Green Tomato, and Cilantro. Drizzle with Oil, 1/2 teaspoon Lime Juice, and add a Pinch of Salt. Mix to combine. 

In a small bowl, combine the Mayonnaise, Lime Juice, a pinch of Salt, a generous sprinkle of Black Pepper, and a few drops Tabasco. Mix. Gently fold the Mayonnaise mixture into the Crab Meat in a larger bowl. 

To serve, set two pieces of Toast on each plate. Spoon equal portions of the Crab mixture on each piece of Toast. Top with the Mango and Green Tomato Mixture. Sprinkle Generously with Pepper and optionally garnish with an extra slice of Mango. Serve with Lime Wedges for squeezing. Enjoy! 

Open Faced Crab Sandwiches with Mango and Pickled Green Tomato, Photo: NK

Summery Seafood Appetizer - Zuppa di Clams With Savory Crouton

Now that there's a bit of chill in the air, it's with a heavy heart that we bid the summer an unofficial farewell. On the bright side, we look forward to fall which is already jam-packed with weddings, parties, and other festive events. 

Photo: NK

This past weekend, my husband and I spent some time alone at my family bungalow on Long Island. Knowing we probably wouldn't be back there for some time, we made a special effort to enjoy the exquisite quiet (we don't even have a TV!) and just relax. Among our purposefully minimal accomplishments:  

A trip to the local antique shops where we snatched up this bit of beach house kitsch that was obviously a must have. 

A few extra competitive games of Trivial Pursuit. 

And last but not least, we cooked a very nice and easy homemade dinner. Mr NK grilled up the most delicious entree of double cut Pork Chops on the Weber kettle while I was tasked with making an appetizer. With so much great seafood at our fingertips, my choice was a no-brainer. So off we went to our favorite seafood shop/clam bar to grab some Littlenecks. 

Photo: NK

Clams are my all time most favorite seafood. Today's dish is like the best Linguine with Clam Sauce you ever had, minus the pasta. It makes an ideal appetizer and when you serve it, the room goes silent for at least ten minutes. It's that good. 

In my world, Clams simply must be served with broth. Here, copious amounts of fresh and canned clams sit atop a generous "crouton" of savory Bread flavored with Garlic and Pecorino Romano. The Crouton serves both as a base for the tender Littlenecks to perch on, but most importantly, as a sponge to soak up all that brothy goodness at the end.

Note - This recipe is easily doubled, but you may want to consider making it in two different pots so Clams have room to open. It's also very is adaptable to a pasta entree. Just skip the Crouton, prepare Clams as directed, and serve over Linguine!
Enjoy!

NK's Clams Con Zuppa With Savory Crouton
Serves 2

Ingredients: 

Scrubbed and Ready to Roll, Photo: NK

1 Tablespoon Olive Oil
2 Tablespoons Unsalted Butter plus more

3 Garlic Cloves, two finely sliced and then minced, the third, cut in half

1 Can Chopped Clams (5 oz)
4 Ounces Clam Juice (half a bottle)

18-20 Littleneck Clams, scrubbed thoroughly. Ask the fishmonger to pick out the smallest possible.

1 Cup Dry White Wine, divided - we've been enjoying using these boxed wines for cooking because they are resealable and come in small sizes - Bota Box

1/4 teaspoon Black Pepper
Crushed Red Pepper to taste  
1/4 Cup Flat Leaf Italian Parsley, Chopped 
1 Loaf of Crusty Bread -  choose a wider sized baguette that is about 8 to 10 inches long 
1/4 Cup Grated Pecorino Romano Cheese

Method:
Take out your serving bowls and cut 2 large hunks off the Baguette that are sized to fit nicely in the base of the bowl. Next, cut the tops off the Bread. Rub each piece with half of the Garlic Clove, spread on a bit of Butter, and sprinkle generously with Pecorino Romano. Toast Bread in the toaster oven or regular oven until golden. Place each flavored "Crouton" in the base of your serving bowls. Set aside. 

One big "crouton," Photo: NK

In a large, heavy bottom pot, heat Oil and Butter over medium low heat. 

Once the Butter is melted, add the minced Garlic and cook until fragrant, about 1 or 2 minutes. Do not burn the garlic. If the garlic burns, it is not a bad idea to toss everything and start over. 

Next, add the can of Chopped Clams with their juice to the pot. Turn up the flame to medium. 

Add 1/2 a cup of the Dry White Wine

Heat until the liquids begin to bubble a bit.

Add 4 oz (half a bottle) of Clam Juice

Add the Black Pepper and Crushed Red Pepper to taste.

Bring to a light boil again and add all the Fresh Clams. 

Photo: NK

Cover the pot and cook for 3 minutes. 
Add the remaining 1/2 Cup of Wine.
Cover pot and cook another 3-4 minutes. 

Check the Clams now and as they should begin opening. 
Pull clams out immediately with tongs the moment they open and set aside. 
Give the pot a stir and continue to cook, removing Clams out one by one as the pop open. Discard any that do not after a reasonable period of time. 

To assemble: Place Fresh Clams on and around the Crouton base as pictured below. Pour generous amounts of Broth and Chopped Clams from the pot over each bowl. 

Assembly, Photo: NK

Sprinkle with a bit more Crushed Red Pepper if you like, and top with Chopped Parsley.

Serve right away. 

Zuppa di Vongole with Savory Crouton, Photo: NK

Delicious broth soaked bread - the final flourish! Photo: NK

Enjoy! Pin It