Broccoli rabe and potato gratin from For Cod and Country: Simple, Delicious, Sustainable Cooking by Barton Seaver

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on May 22, 2012

    I appreciated Laura's review and it would be helpful to see Susie's Notes/Review here as well. I'd considered purchasing this book but will await more recipe reviews in EYB. Amazon reviews are positive but scarce.

  • Laura on May 22, 2012

    I chose this dish after reading Susie's review of the cookbook on EYB and she wrote that this was her favorite recipe. Barton mentions in the intro to the recipe that this is his wife's favorite dish. I have to say that, after reading the recipe, I was quite skeptical that this would turn into a stellar dish. But, given the previously mentioned endorsements, I forged ahead. I followed it exactly and what I ended up with was nothing special at all. The potatoes were not quite cooked and the taste of the dish was unremarkable. I questioned why it was called a 'gratin,' since 'gratin' means 'with a brown crust,' most often associated with a cheese or breadcrumb topping. I guess he meant that the rabe should form the brown crust, but since he also instructed the cook to toss the rabe with the potatoes prior to the final stint under the broiler, that hardly makes for a 'crust.' Anyway, I found it to be without much flavor and a waste of a good bunch of broccoli rabe.

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