Got this recipe off of We Love DC, from a feature where they worked with the folks over at WestEnd bistro.
As a note, I recommend with the sauce, chilling and skimming off the fat if you have the luxury of time. Mine was a bit greasy.
So easy, so yum. The blanching really helps with the bitterness that broccoli rabe sometimes has, and meant that it didn’t end up undercooked after a quick sautee.
John and I stopped at a farm stand on Saturday after our hike. They were advertising, among other things, duck eggs. I was instantly intrigued, and willing to buy some, but the guy at the shop said I could just take a half dozen for free to try them since I’ve never had them. Nice!
I wanted to try out a recipe that showcased any distinctive flavor the eggs might have. I decided to try baked eggs, which seem very French to me, though I’ve never tried them.
I overcooked the eggs a little but still ended up really enjoying the appearance and flavor combination.
Playing around with a couple recipes I may end up using for Christmas gifts. Tarragon chive vinegar was one of them.
Another result of the cooking project-filled Sunday (pictured in the middle).