Despite our differences in many areas, kitchens are places where we all unite. I love being in kitchens, creating different foods, and connecting with lots of people. Being a restaurateur (Mambo 64!), food writer, event planner, caterer, cooking teacher, educator, traveller—and mom—has given me plenty of opportunities to log kitchen hours as home chef, host, and guest. Though this blog was born in my "cocina," it shares a collection of tales about life both inside and outside of my kitchen!
Monday, March 12, 2012
Sunday Dinner: Sweet Sausage with Broccoli Rabe and White Beans
The nice thing about a Sunday dinner is that it can "force" you to play around with different dishes. Having a receptive audience for them, of course, makes all the difference in the world.
My family is made up
of many broccoli rabe fans, but it’s my dad who especially loves the white
bean-sausage-broccoli-rabe combo! I found this recipe in Saveur magazine, but
changed it slightly to fit my crowd—and timing. If you
are making it for less than 12, you can simply adjust it accordingly. Enjoy--and let me know how you like it!
Sweet Sausage with Broccoli Rabe and White Beans
12 to 16
3 pounds broccoli
rabe, rinsed well and trimmed (cut off the tough ends), stems peeled, cut into
6 cloves garlic,
peeled and sliced (or minced--I sliced 'em, but my dad complained when he got a big slice, so I'm mincing next time 'round!)
3 pounds sweet Italian
sausage (you should either remove it from casings, or buy it loose)
2 medium yellow
onions, peeled and chopped
1 bunch carrots,
peeled and chopped
1 bunch celery, coarsely
1/2 cup finely chopped
fresh parsley (plus additional for garnish—if desired)
3 sprigs fresh oregano
1 pound white beans,
Salt and freshly
ground black pepper
Preheat the oven to
350°F. Drizzle a tablespoon of olive oil on a
large baking sheet and then lay the broccoli rabe and sliced garlic on top.
Drizzle another tablespoon of olive oil on top along with a sprinkling of coarse
sea salt and then toss to make sure the oil evenly coats the broccoli rabe.
Place the baking dish in the oven for 8 to12 minutes, or until
the broccoli rabe is tender (but don’t let it overcook!). Set the broccoli rabe
Uncovering the dish--just before plating!
Heat about 4 tablespoons of oil in a large
skillet over medium-high heat, add sausage, and cook, browning on all sides,
for about 15 minutes. Break up larger chunks. Remove sausage from pan, and set
Reduce heat to medium-low, add the onions, and
cook them until soft, about 20 minutes. Add carrots, celery, and parsley and
cook, stirring occasionally, for about 10 minutes. Add garlic and oregano and
cook for 2 minutes more. Add the browned sausage, and set aside.
Meanwhile, place the rinsed white beans in a pot
with enough water to cover. Bring to a boil over high heat, and then cover
them, and reduce the heat to medium low and cook until the beans are just
tender, about 40 minutes. Drain the beans, and add them to the sautéed veggies
and sausage. Adjust seasoning. Heat through just prior to serving—or serve at
In the "line up" with roasted potatoes and salad--