Sautéed Broccoli Raab

A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.

Ingredients:
2 pounds broccoli raab
3 garlic cloves, peeled and minced
⅓ cup olive oil
1 teaspoon sea salt
Lemon wedges

Method:
1. Cut off and discard stem ends from the broccoli raab.

2. Cook the broccoli raab, uncovered, in 2 batches in a 6-8 quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander. (The broccoli raab can be boiled and drained up 6 hours ahead, then covered and chilled. Bring to room temperature before proceeding.)

3. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes.

4. Add broccoli raab and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli raab with salt.

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The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, baked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—asparagus and walnut pesto, fresh spring greens and edible flowers, hearty multigrain bread and aged Grana-style cheese—plus a bevy of recipe ideas, this box will help you cook the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Egg Salad with Crispy Fried Shallots
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with crispy shallots.

Crispy Fried Shallots
These crisp little nibbles are wonderful scattered over salad greens, tucked into burgers or sandwiches or served alongside other antipasti with wine.

Roasted Asparagus with Walnut Pesto & Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice and our own walnut pesto.

Grilled Baby Artichokes with Lemon & Walnut Pesto
These petite grilled artichokes are a wonderful appetizer.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe
The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe

The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.

Ingredients:
2 large duck egg yolks
1½ cups crème fraîche
5 ounces Grana-style cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
1 bunch broccoli rabe, trimmed of tough ends and separated into florets
1 pound tagliatelle pasta, or other favorite pasta noodle
Sea salt and fresh ground pepper

Method:
1. Bring a large pot of well-salted water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Grana and garlic in a heatproof bowl that will fit snugly inside the pot without making contact with the boiling water.

2. Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don’t let it boil). Cook just until the sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.

3. Add the noodles to the boiling salted water and cook until al dente, dropping in the broccoli rabe during the last 2 minutes of cooking. Drain the pasta and broccoli, then return to the pot, tossing to coat with most of the fonduta sauce. Season to taste with salt and pepper and add more fonduta as desired. Serve with additional freshly-grated Grana-style cheese.

Springtime Fresh Recipes

recipes-may-12-2016-archived

This week’s glorious sunshine has us hankering for equally light and bright dishes on the table. Hence, this week’s lineup is full of fresh fare, from herb compound butter and sheep’s milk feta cheese to farm-fresh eggs and locally-foraged morel mushrooms. In addition to these provisions, enjoy a wide variety of pungent greens and fragrant herbs, Gruyère cheese bread and produce like spring asparagus, radishes and broccoli rabe.

Here are a few recipe ideas for the week:

Skillet Baked Eggs with Asparagus
This recent recipe from The New York Times couldn’t be simpler, yet is sure to impress any brunch guest.

Morel Mushroom & Asparagus Egg Benedict
Served over toasted bread, this delicious poached egg benedict is truly stunning.

Sautéed Broccoli Rabe
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.

Red Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.

Mustard Green Pesto

Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with roasted potatoes!

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