Steven Redzikowski’s Recipe for Broccoli Rabe Grilled
Cheese and Tomato-Pepper Soup
A comfort-food classic grows up in
this recipe from Colorado chef Steven Redzikowski for grilled cheese sandwiches
with broccoli raab and a chili-laced tomato soup
By Kitty Greenwald in the Wall Street Journal
SOMETIMES IT TAKES a calamity to bring what’s really important into
perspective. That’s how it worked, anyway, back in 2011, when Steven
Redzikowski opened his restaurant OAK at Fourteenth in Boulder, Colo. “Almost
immediately we had a crazy fire,” he said. “It was just hell, but nine months
later we reopened. The community rallied around us and it’s been like that ever
since.”
The
Chef: Steven Redzikowski
His Restaurants: OAK at Fourteenth in Boulder, Colo., and Acorn in Denver
What He’s Known For: Wood-fire cooking in an easygoing atmosphere. Elevating the
neighborhood restaurant without sacrificing warmth or conviviality.
To this day, Mr. Redzikowski
maintains a heightened sense of his restaurant’s role in the life of his
neighborhood and a firm commitment to providing his diners food that welcomes
them back over and over again. Case in point: this recipe for grilled cheese
sandwiches and tomato soup. Mr. Redzikowski’s final Slow Food Fast
contribution, it takes a comfort-food classic to another level with a filling
of cheddar, ricotta and Parmesan, plus broccoli rabe for just a bit of bitter
bite. And while you might imagine it impossible to make tomato soup any more
warming than it already is, the chef does just that with the addition of Fresno
chilies and piquillo peppers.
Just as soothing as the soup and
sandwich combo of your childhood and yet as surprising and thoughtfully
executed as a really good restaurant dish should be, this is the kind of
cooking Mr. Redzikowski’s loyal customers have come to count on. “If you do the
staples right,” he insisted, “there is nothing better.”
Broccoli
Rabe Grilled Cheese and Tomato-Pepper Soup
Total Time: 30 minutes Serves: 4
- 4 tablespoons olive oil
- 2 Fresno chilies, stemmed and seeded
- 6 cloves garlic, chopped
- 1½ tablespoons fennel seeds, roughly smashed
- 2 cups chicken stock or water
- 2 cups drained jarred piquillo or other roasted red peppers
- 3 cups whole canned tomatoes
- Salt and freshly ground black pepper
- ¼ pound broccoli raab [http://en.wikipedia.org/wiki/Rapini] , chopped
- ¼ pound grated sharp cheddar
- ¼ pound grated Parmesan
- ¼ pound ricotta
- 8 (½-inch-thick) slices country, sourdough or ciabatta bread
- 3 tablespoons butter
1. Heat oil in a medium pot over medium heat. Sweat chilies and
garlic until soft, about 30 seconds. Add fennel seeds and sauté until aromatic,
about 30 seconds more.
2.
Add stock, piquillos and tomatoes and increase heat to medium-high. Simmer
until flavors meld, about 20 minutes. Transfer to a blender (or use an
immersion blender) and purée until smooth. Season with salt and pepper. Keep
soup warm until ready to serve.
3.
Meanwhile, in a large pot of boiling salted water, blanch broccoli rabe until
bright green and tender, about 2 minutes. Use a slotted spoon to transfer
broccoli rabe to a colander, then run under cold water. Use a kitchen towel to
squeeze all water out of broccoli rabe and pat dry.
4.
In a mixing bowl stir together broccoli rabe and cheeses. Season with salt to
taste. Spread mixture on 4 bread slices, then top with remaining slices.
5.
Melt half the butter on a griddle or large sauté pan over medium-low heat.
Toast 2 sandwiches until bread is golden brown and cheese is melted, about two
minutes per side. Repeat with remaining butter and sandwiches.
6.
Halve sandwiches and serve with bowls of tomato-pepper soup.
No comments:
Post a Comment