Sunday, January 27, 2013
Thursday, January 24, 2013
Sunday, January 20, 2013
THE Kale Salad
This is my amalgam of three different popular recipes for kale salad:
1 bunch kale, washed well and drained
2 handfuls panko
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup grated pecorino cheese, plus adiitional for garnish
4 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one large lemon (scant 1/4 cup)
Pinch of red pepper flakes
Freshly ground black pepper to taste
Cut the kale leaves away from the central ribs and discard the ribs. Slice the kale leaves into the thinnest possible ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. Pour half the lemon juice over the kale and massage it in for a couple of minutes until it starts to wilt. Set aside.
Toast the panko until golden brown.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, the remaining lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, taste and adjust for seasoning and then serve topped with the bread crumbs, additional cheese, and a drizzle of oil. This is enough for maybe 6 people.
1 bunch kale, washed well and drained
2 handfuls panko
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup grated pecorino cheese, plus adiitional for garnish
4 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one large lemon (scant 1/4 cup)
Pinch of red pepper flakes
Freshly ground black pepper to taste
Cut the kale leaves away from the central ribs and discard the ribs. Slice the kale leaves into the thinnest possible ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. Pour half the lemon juice over the kale and massage it in for a couple of minutes until it starts to wilt. Set aside.
Toast the panko until golden brown.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, the remaining lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, taste and adjust for seasoning and then serve topped with the bread crumbs, additional cheese, and a drizzle of oil. This is enough for maybe 6 people.
Broccoli Sub with Ricotta and Lychee Pickles
I love every single sandwich at No 7 Sub, but especially this one.
Sunday, January 13, 2013
Best Blueberry Pie
This needed just a little bit more tapioca than called for in the recipe, but was otherwise spot on.
Saturday, January 12, 2013
Asopao de Camarones
I added achiote oil, pimentos, peas and three times the amount of sofrito (oh, and left out the chopped tomato and swapped chicken stock for clam juice) but otherwise (ahem!) made no major changes to this recipe. This was fantastic. Asopao MUST be served with buttered garlic toasts. I now officially make the best asopao in the world. Anywhere.
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