Broccoli Rabe pizza

This is a recipe post. I'll probably start a separate weblog for that (with pictures) but want to store/share recipes when I get the urge. However, it is actually appropriate in the sense that (though I don't want to publicize it too broadly) east side Kroger is now stocking (regularly) Broccoli Rabe (Rapini) and selling it for freaking 99 cents a bunch! And coincidentally, they are also selling a really nice frozen pizza dough (it's in the very northeastern corner of the store in the last north-facing cooler).

My usual approach is to poach Broccoli Rabe in boiling water, saute it in olive oil, garlic, and red pepper flakes, then serve it with Italian sausage.

But last night, I made a 2nd attempt at a Broccoli Rabe pizza, and it was about the best freaking thing I've eating in a LONG time.

Here's the recipe.

1 ball frozen pizza dough
1 bunch broccoli rabe
3 cloves garlic, cut in thin slices
1-2 TSP red pepper flakes.
2 TBSP olive oil
About 1 cup Barilla Basil or Red Repper pasta sauce (or any other of the very few than don't have sugar)
Shredded mozzarella
Grated romano
Grated sheep's milk ricotta
About 1/2 cup soft ricotta cheese
2 Italian Sausage links (I use Fischer Farms antibiotic free from Bloomingfoods)

Preheat oven (and baking stone if you have one) to 450 degrees.

Boil broccoli rabe in salted water for about 3 minutes. Drain well and cut into 2-3 inch pieces.

Saute garlic on very low heat until it begins to soften. Stir in red pepper flakes. After about 30 seconds to 1 minute add broccoli rabe. Turn up heat til it begins to sizzle, and cook, stirring well for about 2-3 minutes (to coat rapini and combine flavors well).

Brown sausage links on all sides. Remove to cutting board and cut into small round discs (about 1/4 inch). Return to pan and brown quickly on both sides.

Roll out pizza dough (the size of your pizza stone if you have one). Place on thin layer of cornmeal to aid sliding onto stone.
Spread sauce thinly to about 1/2 inch from the edge.
Sprinkle on a thin layer of mozzarella.
Grate the sheep's milk ricotta sparingly (about 1 TBSP).
Add broccoli rabe to form a single layer (you will probably have some left for snacking).
Distribute sausage evenly on top.
Add about 1 tsp dallops of soft ricotta (enough to get 1-2 per piece, or more if you like).
Grate a little romano on top.
Bake at 450 degrees for 13-16 minutes until nice and brown on the edges and the cheese begins to brown slightly.

Bloomingfoods

Among the notable business closings I failed to note in a previous post, Encore cafe closed it's doors. Mercifully, that is, to make way for one of the best things to happen to the near west side since I've been here (and that ridiculous Cafe D'lish closed). I roll my eyes when I hear disappointment that Encore and its overpriced half-assed food are gone.

Bloomingfoods opened its near west side store sometime last year, and I'm embarrassed to say, we go there so often, one of the cashiers has memorized our 5-digit member number. But that also points up one of the awesome things about it. It's a local business staffed by people who actually want to work there. It's really the closest thing to a neighborhood market I'm likely to experience. We actually have a meat/cheese and wine guy who we know by name and asks US for suggestions for what to get.

They sell nice local produce, often with good deals. They also carry hormone-free, antibiotic-free meat, nice fish, scallops, mussels (we have them at least twice a month), and, most relevant for this blog, a hot bar with daily soups and veg and non-veg dishes (not to mention the sandwich counter). Highlights here have been a Ground Nut Stew, Sherry Mushroon Chicken, Dijon Brussels sprouts, Seitan Burgundy and Tofu Stroganoff. The disappointments are seldom and mild.

However, I should also note that we have had some of the best food in town at the East side store. Last weekend we had a freaking awesome cumin beef, Dijon green beans, Cuban pork and a Moroccan veg dish. A few months ago we had some Moroccan beets whose recipe I'll be chasing until I find it.

Near West
Location: 316 W. Sixth St.
Phone: 333-7312

East
Location: 3220 East Third St.
Phone: 336-5400
Bloomingfoods Website

Wings Update

Thanks to commenters for wings suggestions. Buffalo Wild Wings are OK. Wings extreme about the same. I've since added Buffa Louie's to my top 5 wings in town--they're local and easier to get to. But Mother Bear's is still the best in my book.

Mandalay has Pho!

Since my last entry, it looks like Google's crawlers have rescued this blog from complete obscurity. Thanks for all the comments. I'll be trying to write more in the future. Lots of food destinations have risen and fallen since April 2007.

La Bamba has closed. Alas no more cheap but delicious steak tacos and far and away the best sauces in town.

Sonic has opened and already changed ownership. I fear it may not make it a year. It had become a weekend tradition--jalapeno cheeseburgers and giant unsweetened cranberry iced teas. We stopped for a chili cheese coney and drinks last weekend--the drinks were wrong and the coney was just OK, but it was badly made (too hard to explain). Just made me worry it's heading downhill.

Burmese Gems closed a while back... But now for the good news! In it's place is another Burmese restaurant called Mandalay (or as we call it, Vandalay Industries.) I'm pretty indifferent to most of the menu. However, they serve a completely respectable Pho. You can get chicken or pork I believe (don't quite get that). But the beef is very nice and compares favorably to the best Pho we've had in Indianapolis (Maxim's Place) and Louisville. Since it's not actually Vietnamese, they don't give you as nice a selection of herbs (no basil). But it's well done and for $8.99, it's a nice Sunday lunch for 2. The curries and fish dishes look nice in their full color catalog-style menu. Eventually we'll try something new. Assuming it lasts long enough...

Closed Mondays and from 2:30-5

Location: 413 E 4th Street (Next to Little Tibet)
Phone: 339-7334
Mandalay's Website