Seattle Cooking Club

(posted by Ashley H.)

This recipe was my first Smitten Kitchen attempt because, well, how could you not? I think she had me at baked pasta. (This recipe was recently posted on her blog.)

I hesitate to even admit this but this recipe was a huge FAIL for me. So sad as I was so excited to try it. I was unfamiliar with broccoli rabe and it was far too bitter for both me and my husband. So much so that we tried really hard to suffer through the bitterness but then gave up and ended up tossing the entire casserole into the garbage. Again, so sad. In Deb’s defense, she did warn of broccoli rabe bitterness in her notes. . .I just had no idea it would taste so inedible to me.

Here is the broccoli rabe. You chop it all up, leaves and all. This gets added to your pasta at the end of the pasta’s boiling time. It does almost overflow your pot but immediately cooks down.

A big mistake I made was accidently buying rice pasta and not realizing it until I got home. I looked for her recommended pasta at Whole Foods but couldn’t find it so grabbed this bag because it looked like it had a similar shape to the one she used in her pictures. Very important note: rice pasta (gluten-free) does not hold up well in a baked pasta recipe. Oops.

While your pasta and broccoli rabe are cooking, go ahead and brown your sausage.

Set your sausage aside and begin your béchamel. This was my very first béchamel and it wasn’t as daunting as I had always assumed it would be. It does require about fifteen minutes of constant stirring though.

At the end everything gets combined: pasta, broccoli rabe, sausage, béchamel. . .all in one big pot. Then, as if that wasn’t enough goodness in one bowl, in goes the cubed mozzarella and grated pecorino romano cheeses.

Mix everything well and then spoon it into a large casserole dish.

Pop it into your 400 degree oven and bake for 20-30 minutes.

Surprisingly enough, I would actually attempt to make this again. Clearly I would buy the correct kind of pasta next time! And I would either try broccolini or even just straight up broccoli.

I needed a company breakfast that could be prepared the night before and popped in the oven in the morning.  This was perfect.  I also needed it to be delicious since I  ruined the bacon the day before.  I made delicious glazed bacon and wanted to zap it for 20 seconds in the microwave.  Unfortunately, it was zapping for 20 minutes before I noticed a burning smell.  The bacon was ruined.  I didn’t want to have two breakfast failures in a row so I turned to Smitten Kitchen for inspiration.  I might add that I had a professional cook, Joye, helping with this recipe.

Joye’s  husband, Sandy, was in charge of chopping the bacon and was very precise in his work.  I am sure that this contributed greatly to the overall success of the dish.  

Joye, too, was precise in slicing the potatoes to uniform size.  The bacon and potatoes are cooked and then they are layer in a ovenproof frying pan with the scallions and feta cheese. At this point the dish was covered and refrigerated.

In the morning we added the eggs and popped it in a preheated oven for about thirty minutes.

It was perfectly done after 30 minutes and after I gouged out the first slice, the rest came out easily.  This recipe serves six and I served fruit on the side. This recipe is definitely a keeper and I am already planning to serve it at my next company breakfast.

I had a couple of poblanos in my fridge, looking for a home- this recipe looked like  a perfect opportunity to put them to use.

Start by roasting your peppers-  then take the skin off.  

While they are resting you can start the risotto.  Very similar to typical risotto- onions and garlic in olive oil….

Brown the risotto

This is where it gets a little different- instead of white wine, the brown bits gets scraped off with light beer- then add chicken broth very slowly.  It took about 30 minutes before it was all soaked in.

At the very end of the chicken broth, add corn as well… and when it’s all soaked in, monterey jack cheese.

At this point it is creamy and delicious.  But there is more…

Stuff the previously roasted poblanos with the risotto.

Sprinkle with some crumbly cheese and pop in the oven for about 15 minutes.  Top with some sour cream and cilantro.

Now, there is no denying that this is tasty- but personally I couldn’t get over the fact that it tasted like italian risotto stuffed in a poblano.  It was too much of a mind melt.  Mark swears he could taste the beer.  I doubt it… it was such a small amount.

I did enjoy.  Don’t get me wrong.  I still don’t think I will make it again.  Can’t wrap my brain around Mexitalian.

I would love it if someone else tried this and tried to sway me in the other camp.