What the heck is Broccolini?
I swear it’s a new invention– if food can be an “invention”. Broccolini is, in fact, a copyrighted brand name– if vegetables can have brand names. So naturally, you know me, I have curmudgeonly resisted buying it. Because some vegetable cooked up by marketing geniuses looking for a vegetable to fill a market niche just has to be bad, huh? You know the niche I am talking about too. You are a part of it and so am I. We are the people always looking for something new. And we have a specific list of requirements when it comes to the latest thing for our plates. Pretty. Healthy. Easy. Delicious.
Enter Broccolini. It’s presence on the plate and even its name is reminiscent of the Italian staple Rapini (broccoli rabe), without that annoying bitter edge most kids and even some adults won’t get near. Making it: Pretty. Healthy. Easy. Delicious.
Let’s face it. These marketing geniuses know exactly what people like us are looking for– they’ve done studies. So naturally, I resisted it. I refuse to be studied. I mean the head honchos at Big Agro can’t manipulate me, right? Right?
Broccolini
Wrong. I bought some recently and guess what? I like it better than Broccoli- and I like Broccoli! That’s right I drank the Broccolini Kool-Aid. Which means I am on the Broccolini Bandwagon. The latest Broccolini Booster. A Cruciferous Crusader. Shall I go on? I could ya know…
Of course, I am still a food snob, so Broccolini will never replace Rapini in my mind. But guess what? One taste and you will see that Broccolini and Rapini are not interchangeable. They are not even supposed to be. That means there is room for both veggies in my life.
While it is true that Broccolini was developed by crossbreeding standard Broccoli and Chinese Broccoli– most particularly to appeal to a growingly sophisticated American foodie market. And while it’s sweet palate and super healthy profile (rich in many vitamins and minerals with high amounts of vitamin C, potassium, iron, fiber, and vitamin A) are a Modern Day Marketing Man’s Dream Come True. There’s no denying the vegetable has real appeal.
Too bad it took a marketing genius to point that out to me.
Broccolini with Fried Lemon serves 4 CLICK here for a printable recipe
- 1 lb broccolini
- 1 T olive oil
- 1 pinch salt, plus more for boiling
- 1 lemon
Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook until tender, about 4 minutes. Drain and plunge into the ice-water bath. Drain again, then dry well.
Heat oil in a large high-sided skillet set over medium-high heat. Cut the lemon in half. Use one half to make long thin strips of lemon zest, then juice that half into a small bowl. Slice the other half into wedges for garnish.
Add the lemon zest to the hot oil. It should sizzle and fry, but not get brown, about 15 seconds. Add the Broccolini, lemon juice and a pinch of salt (optional). Cooked until just warmed through and tender crisp. Transfer to a platter or bowl garnished with lemon wedges.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Is a favorite of mine, the reason I read Elle Decor. If this is his recipe, then I know it’s wonderful. Forget green beer, I’ll take the cake.
Happy St Pat’s Day. I’ve put many vegetables into cakes like zuchini and carrots but never potatoes. But on St Pat’s Day maybe I should be like you and add that Irish staple. xx
Delish! I better remember to wear green, don’t want any butt pinching on St. Patty’s Day.
Seriously there is nothing more Irish than potatoes and it doesn’t matter how their made. It’s either Irish or Idaho… both start with an “I” weird, huh? When you make it into a cake I think it becomes universal! Even if I make a potato something I’ll still be wearing green…you know, just in case someone feels the urge…
I love making foods for St. Patrick’s Day. Are they traditionally Irish…I don’t know but I know I love home cured corned beef on Reuben sandwiches…a cake with Irish Whiskey in it and I think tomorrow will be a great excuse to have irish coffee with breakfast! (I might have a wee bit of Irish blood).
I’m willing to gamble on an Irish cake with potatoes!! Happy St. Paddy’s Day!
Hey Greg! First, CONGRATS on the book! Second, you reall know how to put a special twist to classic recipes. Looks grand; perfect for those celebrating the classier side of St. Paddy’s day. [K]
I’ll leave the green beer, plastic green derbies, and “Kiss Me I’m Irish” shirts to the partiers. I’ll be driving down to Florida on St Patrick’s Day, but we usually don’t do much anyway.
Chickory, I don’t think I’ve ever had that. Isn’t that a type of bean that Civil War soldiers used to make coffee or am I thinking something else?
I am sure this unusual cake would work with my green beer or maybe a shot of whisky!
for introducing me to another interesting recipe. Mashed potato is commonly used in yeast bread, but I’d never thought to put it in a cake. Sounds wonderul. I’ll definitely give it a try.
Potatoes in a sweet cake?? Nice, love the idea!
This just sounds incredibly delish! I would like to get my ass pinched while eating this cake! I wonder, how would it be if I used figs instead of dates? Just thinking about what’s in my pantry!!
HAHAHAHAHAHA! I’m dying! Thanks for the shout out! And, yes, I do think potatoes make it Irish. In fact, I think I have to make this on Sunday before the parade. 🙂
whatever you want to me, as long as you put potatoes in it! I wonder how this would be with sweet potatoes?
(a) isn’t Brian ridiculously awesome?
(b) Do potatoes make thai food Irish? If so…I totally posted a St. Paddy’s day recipe yesterday!
© I want this cake. In my life and in my belly.
Love the idea of using potatoes in a dessert, and especially love that it includes dates. How delish!