Cooking Method: Sautéing

Broccolini, Sausage and White Beans by Foodie’s Chef Laura Brennan

Let’s begin with a look at broccoli, broccolini and broccoli rabe and if you get them mixed up you aren’t alone. First, they are all ‘cruciferous ‘vegetables from the cabbage family. Broccoli, the most common has a very recognizable shape, with a tight head of florets and thick stalks.
Broccoli rabe has thinner stalks, is leafier and has a slightly bitter taste and is very common in Italian pasta dishes. And broccolini, is the hybrid vegetable - a cross between broccoli and Chinese broccoli. It was developed in the early 1990’s by a Japanese seed company and is different in both flavor and texture and is often served with ginger and sesame. It is more tender and sweeter than both broccoli and broccoli rabe. The bunches are smaller and almost all the bunch is edible. I have used broccolini in this iconic Italian ‘riff’ because it is quicker to prepare than broccoli and less assertive in taste than broccoli rabe. Make it and see what you think.

Wilted Leaf Spinach with Chickpeas, Shrimp and Creamy Feta by Foodie’s Chef Laura Brennan

A word about ‘leaf or bunch’ spinach: it’s a mature spinach with larger, flat, not curly leaves and sold with stems and roots attached, usually wrapped with a twist-tie in an approximate 10/12-ounce bunch.

After washing and trimming, the edible portion is reduced by about half to about 5-6 ounces. I like it because it has more ‘spinachy’ flavor than baby spinach. It’s worth seeking out, though replacing with another spinach will work as well.... maybe just not quite as elegant. And one more thing: The ‘creamy feta’ in the recipe title refers to sheep’s milk feta which is smoother, creamier and less salty than cow’s milk feta. I also find it much more pleasing on the palate and it will melt evenly and lend the sauce a creamier texture. Just a Chef’s observation.

A French Hamburger: with Caramelized Onions & Brie on Brioche by Foodie’s Chef Laura Brennan.

I recently watched a very old episode of Julia Child on WGBH in which she made French hamburgers and proclaimed that the French were equally fond of hamburgers (‘bifteck hache’). In her version diced onions, egg and dried Italian (I know - Italian!) herbs were mixed into the ground beef and the patties were lightly floured and pan-seared. In my version, there’s slow-cooked caramelized onions, classic mushroom duxelles (‘mushroom
hash’), Dijon mustard and Brie cheese; classic French flavors that are very reminiscent of French Onion Soup.
Note: In the picture, I stacked two finished burgers on top of each other…just for effect!!

Spicy Kimchi Cabbage Noodles with Silken Tofu by Foodie’s Chef Laura Brennan

This is a spicy vegetarian noodle dish with flavors of Korea; namely kimchi and gochujang.   (It’s time to open that jar of kimchi that’s been waiting in your fridge for some attention.)

Kimchi is spicy fermented cabbage, now widely available in the refrigerated and/or pickle/Asian section at your market. Or if you are very lucky, it’s a gift from a very good friend!

 Gochujang is a thick, spicy-sweet paste of red chilies, sticky rice and fermented soybeans, which is now, also available in markets.  Both these traditional Korean ingredients give the dish requisite heat and umami flavor.

French Green Beans (Haricot Vert) with Herbs and Grilled Baguette Crumbs by Foodie’s Markets Chef Laura Brennan

A simple and delicious side dish for upcoming holiday tables. It combines herby-citrus freshness with crunch and snap. This recipe can be prepped ahead the day before and quickly heated through and finished for serving. The dish’s simple and clean flavors offers a counterpoint to other heavier dishes on the table.