Open-Face Crab Burgers with Red Pepper Dressing
Once again bon appétit has delivered a great recipe. The Open-Face Crab Burgers with Red Pepper Dressing were delicious. Prepared them along with the dressing this morning and fried them up for dinner tonight. The recipe called for a hot chili sauce which I did not have. So I tasted the sauce without it and it seemed fine. I had the homemade burger rolls in the freezer so I pulled out a couple and made some French fries.
And about that broccoli rabe... Found a recipe that I have held onto since July 1998. It is from Better Homes and Gardens. It was a Prize Tested Recipe. The $200 Winner from Gloria Onischuk, Oak Park, Ill. It is Broccoli Rabe Pie. Looks good.Broccoli Rabe Pie
9 inch unbaked pastry shell
1 /1/2 lbs. broccoli rabe
3 slightly beaten eggs
2/3 cup cream style cottage cheese
1/2 cup grated Parmesan cheese
2 clove garlic minced
1/8 tsp pepper
Preheat oven to 450 degrees. Line unbaked pastry shell with a double thickness of foil. Bake pastry shell for 8 minutes. Remove foil. Bake for 4 to 5 minutes or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees.
Meanwhile, wash broccoli rabe; remove and discard woody stems. Cook rabe covered in 4 cups of boiling water for 5 minutes or until tender; drain well. Cool slightly and finely chop.
In a large bowl combine the eggs, cottage cheese, Parmesan cheese, garlic and pepper. Stir in the broccoli rabe. Pour mixture into partially baked pie shell. Bake in the 375 degrees oven for 35 minutes or until a knife inserted near the center and comes out clean. Cool on a wire rack. Serve warm.
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