Spring Piccolini with Broccoli Rabe, Asparagus, and Sweet Peas

A few nights ago, I had a fabulous dream.

I was grocery shopping (I know, how mundane, even in my dream life), and I was in the produce section. There, ahead of me, between the beet greens and the parsnips, was one lonely bunch of broccoli rabe (pronounced rahb). "How delicious", thought dream-Billy!

I reached out to grab it, and as my hand met the veg, so did another hand! I turn to my right, and standing there, holding the same bunch of veg as I, is my perfect man. Tall... dark hair... blue eyes... I melt. But not enough to let go of the broccoli rabe.

We laugh uncomfortably. I introduce myself; he replies that his name is Rob.

Naturally, I make an adorable joke about robbing Rob of his rabe. He laughs. I laugh. I invite him home for dinner... and we lived happily ever after. Or at least that's how I'm saying it ended.

Anyhoo... Back to the food.

Broccoli rabe, also known as rapini, is a delicious member of the Brassiceae family of veggies, who also bring us broccoli, cauliflower, cabbage, and turnips. It is grown year-round, which is why I turn to it now, in the early spring, when I am so effing sick of root vegetables that I want to scream at the next potato I see.

Broccoli rabe has a pleasing, nutty-yet-somewhat-bitter taste. The leaves, stems, and florets (like mini-broccoli) are good fer' eatin'.

Now, on to the recipe!

• 1 1/2 lbs of dried piccolini pasta (if you cant find piccolini, ziti or penne will do)
• 1 large bunch broccoli rabe (~1 lb)
• 1 bunch asparagus spears
• 1 large white onion
• 2 cups frozen peas
  
• 1 heaping Tbs chopped garlic
• 1 cup heavy cream
• 1 cup half and half
• 1 1/2 cups chicken stock
• 1/2 cup white wine
• 3 Tbs butter
• 1/4 cup olive oil
• 1 cup + 1/2 cup grated Parmesan cheese
• 1/2 cup Panko bread crumbs
  
• 1/2 tsp ground nutmeg
• Salt
• Pepper

1. Vegetable prep: Chop onion. Cut off woody bottoms of broccoli rabe and asparagus. Chop broccoli rabe into ~1-inch lengths, or roughly bite-sized pieces. If asparagus is thin, chop into 1-inch lengths; if it is thick, chop into 1/2-inch lengths.
2. Preheat oven to 425 degrees.
3. Place large, oven-safe saute or paella pan on the stove top. Add butter and oil and heat over medium heat. Once hot, saute onions until just soft, 2-3 minutes. Add broccoli rabe and asparagus and saute. Rabe will wilt and shrink. Add garlic. Saute over medium heat for 4-6 minutes, stirring occasionally, until the rabe leaves are wilted and other veggies are bright green.
4. In separate pot, bring ~4 qts water to a boil. Add a liberal pinch of salt and pasta. Cook until slightly underdone, approximately 1 minute shy of package directions. Drain.
5. To saute pan, add peas, wine, and chicken broth. Bring to a boil and let reduce for 2-3 minutes.
6. Stir in cream and half and half. Bring to boil. Add nutmeg, salt, and pepper. Stir in 1 cup Parmesan cheese.
7. Add pasta to saute pan and mix with vegetables until evenly incorporated. Sprinkle Panko and remaining cheese over top of pasta/veggie mixture.
8. Place in preheated oven for 5-10 minutes, until the top is crusty and browned. Serve hot.
   

Ultimate Comfort Food: Homemade Mac & Cheese

Macaroni and cheese is the ultimate comfort food. Not that crap from a box... the real kind. I don't care if you call it "cheese and macaroni", if it involved powdered yellow crap, it isn't mac & cheese.

It has been snowy and gross outside here this week, and this recipe never fails to warm the body and the soul.

Here's my fairly easy recipe!

• 1 lb Elbow macaroni
• 1 lb Sharp cheddar cheese, shredded
• 1/2 cup (1 stick) butter
• 3/4 cup Flour
• 1 quart milk (I use 2% for cooking)
  
• 1 cup Panko bread crumbs
• 1 Tbsp + 1tsp garlic powder, separated
  
• 1 Tbsp + 1tsp black pepper, separated
  
• 1/2 tsp ground nutmeg
• 1/2 tsp cayenne pepper
• 1 1/2 tsp salt

1. Preheat oven to 350 degrees and grease a 13" x 9" pan (I use cooking spray).
2. Cook elbow macaroni according to box directions. Drain and let stand.
3. In heavy saucepan, melt butter over medium heat. Once melted, whisk in flour, cayenne pepper, 1Tbsp garlic powder, and 1Tbsp black pepper. You have now made a roux. Continue to stir your roux over the heat for 2-3 minutes to cook off the floury taste.
4. Whisk in the milk, eliminating all the clumps of roux. Bring almost to a boil. The sauce should thicken. This is called a bechemel sauce (aka milk sauce). Add nutmeg and stir.
   
5. Switch to a wooden spoon. Working in small handfuls, stir in the cheddar cheese. Do not add more until the last handful has melted completely. Repeat. Reserve approx. 1 cup shredded cheddar for the top.
6. Combine pasta and sauce and stir.
7. Pour into prepared 13" x 9" baking pan. Using the back of your spoon, smooth out the surface. Sprinkle remaining cheddar cheese evenly across the top.
8. Combine panko bread crumbs, salt, and remaining black pepper and garlic powder. Sprinkle evenly over the top.
9. Cook, uncovered, for 25-30 minutes, or until bubbly and golden brown. Remove from oven and let sit for 5 minutes before serving.