I love veggies, and among my favorite is broccolini. Broccolini is not baby broccoli, instead it is a hybrid of broccoli and Chinese kale created back in the 1990’s. This is NOT some genetic engineering product. It is a product of slow cross pollination efforts – that’s what all hybrid plants are.
On a foodie level, this time of the year is a little bitter sweet. While I am ready to say goodbye to the long, cold winter, I am hesitant to say goodbye to my fall and winter cooking. My dinged up, decades old stock pot receives plenty of love and use over the course of those six months. So many hearty, heart-warming, slow-cooked soups, sauces, and family favorites have emerged from it. Their scents have filled our home and taken the chill from the air. They’ve put the comfort in food.
My family loves the winter, but living in the Northeast sometimes means cold and occasionally bone chilling temperatures. My husband works outside nearly all day. When he arrives home, thoroughly chilled to the core, there is little that hits the spot better than a hearty, piping hot bowl of soup.
I don’t own many fancy kitchen gadgets or appliances. I love my Vitamix and Kitchenaid Mixer and use one or both daily. But then there’s my slow cooker; it rarely gets any love. I’m not sure why. On occasion I will allow a corned beef brisket the time slowly cook all day or whip up a beef stew for the crock pot. Otherwise, the slow cooker sits in my closet, way back on a shelf, out of sight and out of mind.
This week I dusted off my crock pot lid (literally, there was dust on it) and decided to make a recipe that we all love: lasagna.