Lou & Lucy's Leftovers: Broccolini bright spot
Lou Groccia and Lucy Pickett, the Gazette's self-proclaimed food expets, can't stop talking about food.
You probably think I will be writing about the Oscars. And all the possible foods one could make for their Oscar party. But no, I’m not going to. I am simply going to complain about winter.
I’m tired of it. Aren’t you?
It’s so cold. Windy, sloppy, icy — did I say cold? And the other thing that bugs me is the lackluster fruits and vegetables. I can’t tell you how many times I have bought fruit and thrown it away because it went rotten in about a day or had the flavor and texture of colorful sawdust. They are not cheap either.
Stop whining you say? You’re not the boss of me.
OK, let’s look on the bright side. Well, the days are getting longer. I will be heading to Florida one of these days. I found some nice broccolini at the grocery store. I recently bought some and it was a bright spot in my rather dull vegetable world as of late. If you haven’t tried it, you should.
Broccolini is a hybrid between — you guessed it — conventional broccoli and kai lai (Chinese broccoli). Some say it tastes like a cross between asparagus and broccoli. It has smaller florets and long skinny edible stems. I find it sweet, crunchy, richly green and a nice departure from the norm. Mostly, I just saute it with some chopped garlic and olive oil, maybe a splash of water to help the cooking, and then serve it as a side vegetable. I think it would be good in a pasta dish, maybe with some hot Italian sausage.
I promise, next time I write I won’t complain about winter. I’ll try to find something else to complain about.
Like I always say, “You never sell any whine before its time.”
And don’t complain about that pun. It’s the best I can do in these freezing times.
I’ve been cooking baby bok choy, stir-fry style: Garlic, ginger, soy sauce, dry sherry, diced red chile and black Chinese vinegar. Give it a try.