Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2011 > 07 > 20110728_114522_bruschetta-beef-bourguignon-broccoli-rabe-brown-rice-pudding.html

Bruschetta, Beef Bourguignon, Broccoli Rabe, Brown-rice pudding Thursday, July 28, 2011, 11:45 AM

/posts/2011/07/20110728_114522_bruschetta-beef-bourguignon-broccoli-rabe-brown-rice-pudding.html
/_id/20110728114500

We had friends over for dinner and Meredith and I decided on a B theme.

First, the bruschetta. Meredith made two types from the recipes below. They were Mediterranean and Zucchini Ricotta. For both, we used fat free ricotta and we used a garlic parmesan baguette toasted. Also light on the olive oil. They were both very, very good. We will definitely make them again! Oh, and we skipped the olives (Yuk!!!)

The main course was beef bourguignon with the same recipe. We started it the night before and stopped right before adding the wine. We refrigerated it overnight and then we simply warmed it up and kept going from where we left off. It was good though I think I liked it the first time more. It was less thick than previously. I do not imagine it had to do with breaking up the cooking but maybe. It was still flavorful and good.

The broccoli rabe was basically made with a recipe by Mario Batali. It simply involved sautéing garlic and crushed red pepper then adding the broccoli rabe and letting it cook for 20-25 minutes. First of all, I put too much pepper in. It was HOT. Also, maybe it was the cooking time or the method but it tasted a bit dead. It didn't have the nice bite and bitterness of just normally sautéed broccoli rabe (which may be a good thing to some people but I like the bitterness). Next time I will just do it like spinach.

Finally, the rice pudding. I do not have the recipe but Meredith said she followed a very basic fat free recipe. It called for honey but we replaces about 1/2 (Meredith- please confirm) with Splenda. Then she added her touches includes slivered almonds, raisins and cardamom. I liked it very much event though I am actually not a huge raisins-in-pudding fan. The cardamom was a nice touch giving it an indian flavor.

Mediterranean Bruschetta (From Food Network)

Local Copy -- password is the name of my dog, all lower case

Zucchini-Ricotta Salata Bruschetta (From Food Network)

Local Copy -- password is the name of my dog, all lower case

Original Wordpress ID and Date: 1313, 2011-07-28_114522

Tags: recipes