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BRAISED BROCCOLI RABE
From Executive Chef Paul O’Connor, Camelback Inn Resort & Spa Serves 4–6INGREDIENTS
3 tbs. olive oil
2 cloves garlic, finely chopped
2 lbs. broccoli rabe, cleaned and stemmed (also called rapini)
1/2 tsp. coarse sea salt
1/4 tsp. red chili flakes
1 tbs. aged balsamic vinegar
1 tsp. grated lemon zest
1/4 cup shaved Parmesan cheese
PREPARATION
Heat olive oil in large sauté pan over medium heat, just until oil starts to bubble. Oil should be hot but not browning. Add garlic, and sauté until it begins to soften. Add rabe, salt, and chili flakes. Add balsamic vinegar, stirring mixture occasionally until tender. Remove pan from heat.
Place greens in serving bowl, leaving liquid in the pan. Continue cooking liquid over medium heat until it reaches a syrup-like consistency. Using a fine grater or lemon zester, remove zest (outer layer of lemon skin) from lemon. Add zest to pan, and drizzle mixture over the top of the greens just before serving. Garnish with Parmesan cheese shavings.
PINEAPPLE CARPACCIO WITH COCONUT SOY SORBET
From Kaushik Chowdhury, Senior Pastry Chef, JW Marriott Desert Ridge Resort & Spa
Serves 6–8
** The pineapple carpaccio needs to be prepared one day in advance.
CARPACCIO INGREDIENTS
1 pineapple, fresh
1 cup water
1/2 cup light brown sugar
1/2 cup granulated sugar
1 vanilla bean, slit in half
PREPARATION
Slice pineapple into very thin slices. In a large saucepan over medium-high heat, bring water and sugars to a boil, stirring occasionally until sugars are dissolved. Boil until mixture becomes thick and syrupy, about three to five minutes. Remove from heat. Stir in vanilla bean and cool. Cover pineapple slices with sugar-syrup mixture, and place in refrigerator overnight.
SORBET INGREDIENTS
1 cup sugar
1 cup warm water
11/2 cups coconut milk
1/2 cup soymilk
11/2 tbs. rum, optional
1/2 cup fresh raspberries
PREPARATION
To prepare sorbet, mix sugar with warm water until dissolved. Add coconut milk, soymilk, and rum. Churn the mixture in an ice cream machine until ready (following manufacturer’s instructions), and place in a covered bowl in freezer until ready to serve.
You can also make the sorbet by hand without an ice cream machine. To do this, pour the sorbet mix into a freezer-proof container and freeze for four hours. Remove from freezer and beat in a food processor or blender until smooth. Return mixture to freezer, repeating this process again after two hours. Let rest for at least four more hours before serving.
To serve, arrange pineapple slices on a plate in a circular pattern, with edges overlapping. Top with a scoop of sorbet, and garnish with fresh raspberries.March/April 2008
