I'm really excited about our plan to try at least one new thing a month. I think we're even a little ahead of the game. And it's good for the spirit to be a little ahead. And it gives me a cushion in case I lose track of time or something. Below are the new foods we have tried so far this year. Please feel free to make recommendations. And remember, the goal is to buy and cook something I haven't eaten or might have eaten out in order to broaden our horizons.
New Foods 2011
- Bok Choy
- Curry Powder (Hmm. Seems this story missed the Posting Schedule.)
- Sun-dried Tomatoes
- Beets (I'm sorry to say, canned. Will try to do better in the future.)
- And now. . .Broccoli Rabe
I used the Moosewood Restaurant New Classics cookbook for this recipe. I have only ever made polenta in a soup before. But this polenta went over really well. In fact, I have it on the menu with spinach for later this week. And while this post isn't about the polenta, I think it makes a great base for this type of soft and green saute.
We quickly decided broccoli rabe is not our favorite vegetable. While the leaves taste mostly like spinach, the florets are very bitter. Perhaps it's just an acquired taste, but I thought the cookbook should have mentioned something to the fact. Later, a friend told me a touch of balsamic vinegar helps fight the bitterness. Don't drench it, just the slightest touch.
Well, with the tons of other veggies we just love and the opportunity to try so many other new things, I'm just not sure we'll be giving the broccoli rabe another chance. But of course, if we change our minds, you'll know.
Have you ever tried broccoli rabe? Do you eat it regularly? What's your cooking secret?
