Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [295]
To serve: Toss with salt and pepper; if desired, add chopped parsley, finely grated lemon zest, or minced peeled fresh ginger.
Broccoli Raab
A classic Italian green, broccoli raab (or rabe, but pronounced “rahb”) is a leafy green with hearty, edible stems. It should be dark green from top to bottom; the small stalks should be firm and have no cabbage smell, a sign of age. Since it’s bitter and a little sharp, plan on 3 to 4 ounces per person.
To store: Place in a plastic bag, poke a couple of small holes in the bag, seal, and refrigerate for up to 3 days.
To prepare: Wash thoroughly to remove any grit or dirt. Trim ½ inch off each stem.
To braise: Cut into 3-inch chunks. Heat a couple of tablespoons of olive oil in a large skillet; add several minced garlic cloves and a few red pepper flakes. Cook for 30 seconds. Add the broccoli raab, stir well, and pour in dry vermouth, white wine, vegetable broth, or unsweetened apple juice to a depth of less than ¼ inch. Cover and cook until tender, stirring occasionally, about 6 minutes.
To roast: Place whole on a lightly oiled baking sheet and drizzle with some olive oil. Bake in a preheated 400°F oven, turning once, until tender and browned, about 15 minutes.
To serve: Season with salt and a little sugar, if desired, as well as with finely grated lemon zest, aged balsamic vinegar, white balsamic vinegar, rice vinegar, or more red pepper flakes.
Brussels Sprouts
If possible, buy Brussels sprouts still attached to their stalks. Look for tight, firm, small deep green heads without yellowed leaves or insect holes. In general, the smaller the head, the less bitter the taste. Excluding the stalk, plan on about 4 ounces (¼ pound) per person.
To store: Stand the stalk with the heads attached in a cool, dry part of the house and store at room temperature for up to 2 days. If you have loose heads, seal them in a plastic bag and refrigerate for up to 3 days. (The longer the refrigeration, the more bitter the taste.)
To prepare: Slice the heads off the stalk; discard it. Cut the tiny stem off each head: remove the outermost leaves. Wash under cool water in a colander in the sink.
To braise: Place in a large skillet with about 1/2 inch dry white wine, dry vermouth, or vegetable or chicken broth; bring to a simmer over medium-high heat. Cover, reduce the heat to low, and cook until tender, about 7 minutes. Remove the sprouts with a slotted spoon, raise the heat to high, add a big pat of unsalted butter, and boil the liquid down to a glaze to pour over the cooked sprouts.
To steam: Place in a steamer basket over 2 inches of boiling water in a large pot set over high heat. Cover, reduce the heat to medium, and steam until tender when pierced with a fork, 6 to 8 minutes.
To microwave: Place in a large glass baking dish. Add some broth or water to a depth of perhaps ¼ inch and a drizzle of olive oil. Cover tightly and microwave on high until tender, about 6 minutes.
To roast: Toss with some olive oil in a 13 × 9-inch baking pan. Roast in a preheated 350°F oven, tossing often, until lightly browned and tender, about 40 minutes.
To serve: Toss with salt and freshly ground black pepper as well as with Dijon mustard, balsamic vinegar, white balsamic vinegar, lemon juice, melted unsalted butter, walnut oil, olive oil, or a splash of Cointreau.
Cabbage
Look for tight, compact, unblemished heads that are heavy in the hand. A medium head will make 4 servings.
To store: Seal in a plastic bag with a few holes poked in it and refrigerate for up to 1 week.
To prepare: Cut in half through the root end, then make a V cut to remove the tough, fibrous core that moves up from the stem. Remove and discard the outer layer of leaves, then wash the remainder well for grit and sand. Cut into thin, ribbonlike shreds. (That distinct cabbage smell—hydrogen sulfide—occurs at about 6 minutes over the heat; thinner