After many years of writing about new ideas and unexpected ways to enjoy familiar foods to appear in print, I am now sharing them as a blog. If you already know my Something Different recipes, I hope you’ll enjoy seeing them in living color and with even more detail. If it these recipes are catching your eye for the first time, welcome.
As a food writer, I get invited to some intriguing events. One of my favorites last year featured not Champagne, posh chocolates, or over-the-top desserts. It starred broccoli rabe, aka rapini, raab, and cima di rape.
Broccoli rabe’s distinctive, bitter and pungent taste is not for everyone, but at this event the family that distributes most of the rabe grown commercially in the U.S. served up dishes with wide appeal. Some were authentically Italian, like arancini, fried rice and cheese balls, filled with broccoli rabe, or a colorful combo of roasted potatoes and roasted rabe drizzled with lemon. More surprising was a vivid smoothie blending broccoli rabe with apple, banana, pineapple juice and yogurt.
But best of all was pasta tossed with broccoli rabe pesto.
At home, I tweaked the irresistible pesto to suit my taste, using less oil and sharp pecorino (sheep’s milk) cheese instead of Parmesan. This also made it better combined with the taste of whole-wheat pasta. Plus I topped my version with juicy cherry tomatoes rolled in a hot skillet until they sizzle and burst. Continue reading
I love to travel and gather food inspiration from trying new cuisines – that Smørrebrød from Denmark was my addition to the article Cancer Fighting Foods from Around the World.
While there are several ways to make better choices when traveling that I wrote about here, I also enjoy trying dishes as they are and later adapting them to a healthier version at home. During that same Smørrebrød-filled trip through Northern Europe, I tried several exotic foods, but one of the absolute best things I ate was actually fairly simple: a roasted vegetable döner kebab in Berlin.
Döner kebab (originally Turkish) is a very popular fast food item in Berlin. It’s traditionally made with shaved lamb, beef or chicken in a thick white flatbread or wrap, topped with cabbage, lettuce, tomato, cucumber and usually a yogurt sauce. The dish is generally far from healthy due to the high-fat meat, thick white bread/pita and creamy sauce.
The one I had was a bit healthier than a standard döner kebab since it was made with roasted vegetables instead of meat, and the combination of flavors and textures was incredible. Continue reading
Spring asparagus is here and cooking up elegant spears of bright green asparagus takes only minutes and supplies cancer-preventing compounds in any meal. All asparagus is a good source of the B vitamin folate and vitamins C and A, as well as antioxidant compounds like glutathione and rutin.
Here’s a few tips to cook and enjoy this versatile vegetable.
1. Refrigerate raw asparagus like a bouquet, upright with the bottoms of the stalks in a jar or container of water and the tops covered with a plastic bag up to four days.
2. Try not to waterlog and overcook asparagus by boiling it too much. Instead, preserve its color freshness and crunch by microwaving it or steaming over water for just a few minutes.
3. After washing the asparagus, break or cut at an inch or two off the tougher bottom ends of the stalks. Then cut it into smaller pieces or leave the stalks intact. Continue reading