August 28, 2020
Broccoli Rabe Puree
Logan, Season 2 (Winner)
34 down…65 to go!
Throughout watching the series, MasterChef Junior, I saw many young home cooks enhance a dish with a puree of some sort. However, in the Non-Michelin-Star world I live in, I have never had purees on my plates, until now. Overall, I think it’s a great, simple way to add another flavor to a dish. However, sometimes, like in this case, it ends up looking like baby food.
In hindsight, I would have made a pan-seared white fish and a colorful side or garnish to go with it, but it was a busy week and I was just trying to not fall behind on doing two recipes a week. I ended up serving it with chicken and roasted cauliflower. It was a delicious dinner, definitely enhanced by the puree, but I wish I had better photos to showcase. Next time, I would like to take the opportunity to plate it on a white plate surrounding a beautiful protein. Always push yourself to get better!
Fun Fact: This was another first for me. I had never bought or tasted Broccoli Rabe before. Turns out, it doesn’t look or taste anything like broccoli, so I wandered around the broccoli section of the Whole Foods produce line for way too long with a confused look on my face. Thankfully, a kind employee pointed me in the right direction eventually.
What I did differently:
- I added lemon zest for a little acidity and crushed red pepper flakes for a little heat.
All my love,
Dani, a big tid
P.S. What should I puree next?! Let me know in the comments.
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