If you call yourself a foodie, and you haven’t attended a Lunch and Learn session at the Mary C. O’Keefe Cultural Center in Ocean Springs, you don’t know what you are missing.
Chef Cheri Hiers runs the program, but guest chefs, some of them well known, also teach and share their knowledge.
This week I am going to tease you with a few simple recipes that were the subject of Lunch and Learn classes to give you an idea what you have missed.
Some, people call it broccoli rabe, but to Italians it is rapini. It is a green that has a thick center stem, but it is easily and quickly cooked.
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As any vegetable can, it can be overcooked, and if it is, all is lost. Vegetables should have a snap to then, and not be soft and without any interesting texture, like vegetables from a can.
If you are lucky enough to find rapini at the grocery store, treat it gently. Simply sauté in a little butter that has been seasoned with garlic (remove and discard the smashed garlic clove so that it doesn’t burn). Serve this delicious vegetable with roasted beef or grilled steaks.