Friday, April 08, 2005


it's been a short week since home from vacation, so just a few highlights to report.

1. orrechiette with broccoli rabe and sausauge-- for those of you wondering how my vegetarianism is going of late, i believe the mention of this dish will answer your questions. i have been eyeballing this dish for years now, not to mention its cousin, the broccoli rabe sausage pizza at lil' frankie's. had it last night at a cafe called brio, on 61st and lex. it was exceedingly good, with lots of garlic, and a sprinkle of parmesan cheese on top.

2. world's best tuna-- my work buddy and i have been obsessed with the tuna salad at columbus bakery for years now. they say it's lowfat, but that's not why i like it. it's chock full of dried cranberries, tart green apple and crisp scallions. i think it must be made with yogurt instead of mayo--it's nice and tangy. had it for lunch today with one of their fresh excellent rolls. worth mentioning that just about everything at both outposts of this place is DARN GOOD.

3. pumpkin, radicchio, feta salad--about two years ago the nyt food section ran this recipe for thanksgiving. i made it then, and not again until this week, even though i so love it. pumpkins are hard to cut, so better to use a kabocha squash (chiara gave me this idea). even a kabocha is hard to cut, but with the right knife, it can be done.

2 pounds peeled pumpkin (or kabocha), cut into 2 1/2-inch cubes
1 tblsp vegetable oil
1/2 large red onion, peeled and finely sliced end to end into half-moons
juice of 2 limes
1/3 cup pine nuts
2 1/4 tablespoons olive oil
7 to 8 oz. feta cheese, broken into bite-sized pieces
1 1/2 cups (about 6 ounces) radicchio cut into bite-size pieces

1. heat oven to 400 degrees. rub pumpkin with vegetable
oil, and arrange in a single layer on a baking sheet. bake
until just tender all the way through, about 45 minutes.
remove, cool, cover, and refrigerate until needed.

2. in a small bowl, combine onion with lime juice, and
steep for 15 to 30 minutes. meanwhile, toss pine nuts in a
small dry skillet over medium heat until lightly browned;
remove from heat, and set aside.

3. add olive oil to onion mixture, and mix well. in a large bowl,
combine pumpkin, feta, radicchio, onion mixture and half the
pine nuts. mix everything gently by hand, and turn out onto a large
plateor wide shallow bowl. garnish with remaining pine nuts, and serve.

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