Broccoli and Penne Rigati

Broccoli and Penne Rigati
Broccoli and Penne Rigati

 

 

 

 

 

 

 

 

 

Broccoli and Penne Rigati

Such a simple dish, yet it is a wonderful, delicious meal.   Easy to prepare just a few ingredients and like magic a gourmet meal appears.

First step is to prepare “Perfect Broccoli”, the second is to season it and add it pasta, and that’s it.

Perfect Broccoli

I like to use smaller heads with thinner stalks The stems are easier to peel and cook.  The first step is to cut the head off and trim it into small florets.  I have a belgique pot with a steamer and a lid that works great for this recipe.  Place the florets into the steamer set it over the pot with a few inches of water in it and bring to a boil.  As soon as the water begins to steam let it cook for 3 to 4 minutes then take it off the heat and let it sit for about 10 minutes.  You now have perfectly cooked broccoli, if your not going to use it right away place it in a ice bath to set the color and stop the cooking.

I take the stems and using a paring knife cut the dried bottoms off each stem then pull the tough outer layer off.  You should end up with a thin stick of creamy colored broccoli stem, which I cut into small pieces and hard boil in a small pan until fork tender.  Once cooked I add to the florets.

Broccoli and Penne Rigati Ingredients

  1. 2-4 small heads of broccoli
  2. 3 cloves of garlic sliced
  3. 1 Tbs pepper flakes
  4. Olive oil
  5. 1 pound penne rigati
  6. 1 cup reserved pasta water

Directions for Broccoli with Penne Rigati

I do this recipe all in the same pot it makes clean up easy.

First prepare perfect broccoli and set aside.  

Next take the pot with enough salted water and cook the penne  until it’s done to your preference , before draining take about 1 cup of pasta water and set aside.

Place the pot back onto a medium hot burner allow the heat to dry any water in the pot.  Add about 5 Tbs of Olive oil and once hot add the garlic and pepper flakes and cook for about two minutes (don’t brown the garlic), and once the garlic is lightly cooked add the broccoli to the pan and stir to combine and cover the broccoli with the oil.

Now add in the pasta another 3-4 Tbs of Olive oil and stir to combine.  If the pasta appears to dry and not coated with sauce add some of the pasta water and stir until you all the ingredients are coated.

Serve with Parmesan on the side.  

That’s it simple and delicious.

 

Here are a few items to help with this recipe:
Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set

 

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The Official Taste Tester

 

 

 

 

 

 

 

 

No meat “Borrring”, and just like G. Bush senior I’m not that fond of broccoli either!  3 paws for the effort.

 

Capture 3a

 

 

 

 

 

 

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Broccoli and Penne Rigati
Write a review
Print
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Ingredients
  1. 2-4 small heads of broccoli
  2. 3 cloves of garlic sliced
  3. 1 Tbs pepper flakes
  4. Olive oil
  5. 1 pound penne rigati
  6. 1 cup reserved pasta water
Instructions
  1. Perfect Broccoli
  2. I like to use smaller heads with thinner stalks The stems are easier to peel and cook. The first step is to cut the head off and trim it into small florets. I have a belgique pot with a steamer and a lid that works great for this recipe. Place the florets into the steamer set it over the pot with a few inches of water in it and bring to a boil. As soon as the water begins to steam let it cook for 3 to 4 minutes then take it off the heat and let it sit for about 10 minutes. You now have perfectly cooked broccoli, if your not going to use it right away place it in a ice bath to set the color and stop the cooking.
  3. I take the stems and using a paring knife cut the dried bottoms off each stem then pull the tough outer layer off. You should end up with a thin stick of creamy colored broccoli stem, which I cut into small pieces and hard boil in a small pan until fork tender. Once cooked I add to the florets.
  4. First prepare perfect broccoli and set aside.
  5. Next take the pot with enough salted water and cook the penne to your desired doneness. before draining take about 1 cup of pasta water and set aside.
  6. Place the pot back onto a medium hot burner allow the heat to dry any water in the pot. Add about 5 Tbs of Olive oil and once hot add the garlic and pepper flakes and cook for about two minutes (don't brown the garlic), and once the garlic is lightly cooked add the broccoli to the pan and stir to combine and cover the broccoli with the oil.
  7. Now add in the pasta another 3-4 Tbs of Olive oil and stir to combine. If the pasta appears to dry and not coated with sauce add some of the pasta water and stir until you all the ingredients are coated.
  8. Serve with Parmesan on the side.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

Rutabagas

Rutabagas
Rutabagas

 

 

 

 

 

 

 

  Rutabaga

 Rutabaga, yellow turnip, swede, neeps, tumshie whatever the name, it’s one of those vegetables that’s a love it or leave it choice.  There really isn’t a middle ground with turnips, while some start watering at the mouth with the smell of them cooking, others run from the room.

The general consensus is the best way to serve is to mash.  The secret is to cut the rutabaga up into equal size pieces.  Not an easy task as it is a fairly dense root, but a good large sharp knife will do the trick.  

The easiest way to peel is to cut into quarters and use the knife to slice the waxy skin off, there is a pithy layer that is slightly bitter just under the skin so don’t be afraid to take a good slice off.  Cutting into quarters gives you 2 flat surfaces to place onto the cutting board,  slice around the bottom of the quarter then turn over and do the same to the other edge.  You now have only to slice the center of the quarters to peel all the waxy layer off. Then cut into 1/2 cubes, being careful to watch your fingers as you slice.  

Take a large pot with salted water and bring the water up to a boil, add the rutabaga and boil until fork tender. Drain, add butter and a little salt and pepper and mash.  It’s that simple.  

If you have a good stand mixer with a paddle blade it will do a great job of the mashing.  They do get better if they sit overnight and are rewarmed the next day, simply put into a baking pan and heat with a few pats of butter on the top, serve hot.  

Rutabaga
Rutabaga

 

 

 

 

 

 

 

 

    There are of course other ways to serve.  In Finland there is a casserole starring the rutabaga made for Christmas it adds milk breadcrumbs, molasses, egg, ginger,pepper, nutmeg and salt.  Another way to serve is to combine with a few carrots in the mash or add sour cream, in fact the choices are endless. You can add with other winter root vegetables and roast or just oven roast by itself.  Slice into very thin julienne to serve on a salad.  Cut into small cubes it can be added to stews or pureed to thicken soups .  

So the next time your in the grocery store, pick a couple up and give it a try.  Add it to your repertoire.

 

 Here are a few items to help with this recipe:
Wusthof Classic 12-Inch Cook’s Knife
KitchenAid KP26M1XNP5 Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl

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The Official Taste Tester

 

 

 

 

 

 

 

While I do find the aroma interesting, they will certainly never replace a nice slice of roast beef or turkey and I’m not that crazy about vegetables by themselves so 3 paws for the effort.

 

Capture 3a

World’s Best Scottish Shortbread

IMG_0153

 

 

 

 

 

 

 

 

 

Best Scottish Shortbread Cookies

It’s the Christmas season (of course if you’re a retailer the season seemed to start July 5th) and all thoughts turn to cooking and more importantly cookies.  We gave up years ago with the cookie press and cutouts just way too much work.  We’ve managed to narrow the selection down to our Best Scottish Shortbread and peanut butter cookies.  Our shortbread has been a favorite for many many years, we are already getting people asking when they can expect them !

It’s not a totally traditional recipe, but has been handed down to us by my late step grandmother, we just call them Sarah’s Shortbread cookies, and in our estimation they are absolutely the best.  They are also fairly fool proof and very easy to make.

Ingredients for Best Scottish Shortbread

  1. 4 sticks of butter (1 lb. )softened
  2. 1 cup of granulated sugar
  3. 1 egg yolk
  4. 2 tsp vanilla
  5. 4 cups all purpose flour

 

Directions for Best Scottish Shortbread

Pre heat oven to 305°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

You can take teaspoonfuls roll into ball and place on an ungreased baking pan or use a #100 scoop.  Using the back of the tines of a lightly floured fork flattened the balls.

 

place balls of dough on baking sheet
place balls of dough on baking sheet

 

 

 

 

 

 

 

 

with the back tines of a floured fork flatten the balls
with the back tines of a floured fork flatten the balls

 

 

 

 

 

 

 

 

Place into the preheated oven and bake for 28- 30 minutes until they begin to lightly brown.  Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don’t worry they won’t last that long.  This recipe yields about 75+ cookies.

If you want to be a traditionalist skip the vanilla.  Or you can substitute any flavor you think might go  lemon, almond etc.

 

Here are a few items to help make this recipe:
Nordic Ware Naturals Bakers Half Sheet
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
Stainless Steel 3/8 Oz. Disher/Portioner (Size 100)

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

It’s yule time, and I’m very busy taking ornaments off the tree and sniffing out all the gifts,  a couple smell like they have my name on them! , but I certainly  take a break when the Shortbread comes out of the oven.  It is the king of biscuits!!!!  so 5 paws

 

IMG

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Scottish Shortbread
Yields 75
A great cookie
Write a review
Print
Prep Time
15 min
Cook Time
28 min
Total Time
45 min
Prep Time
15 min
Cook Time
28 min
Total Time
45 min
Ingredients
  1. 4 sticks of butter (1 lb. )softened
  2. 1 cup of granulated sugar
  3. 1 egg yolk
  4. 2 tsp vanilla
  5. 4 cups all purpose flour
Instructions
  1. Pre heat oven to 305°
  2. In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
  3. Add the yolk and vanilla and continue to mix until completley incorporated.
  4. Slowly add the flour and mix until all combined.
  5. You can take teaspoon fulls roll into ball and place on an ungreased baking pan or use a #100 scoop. Using the back of the tines of a lightly floured fork flattened the balls.
  6. Place into the preheated oven and bake for 28 minutes until they begin to lightly brown. Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don't worry they won't last that long. This recipe yields about 75+ cookies.
Notes
  1. If you want to be a traditionalist skip the vanilla. Or you can substitute any flavor you think might go lemon, almond etc.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/