Thursday, November 29, 2012
Lately, I have seen this item on menus, and can't help ordering it! I never thought I'd like kale cooked, let alone raw, but it's delicious. The contrast of the slightly bitter and tough leaf with the citrus of the lemony caesar dressing and the salty cheese is just awesome! And a great source of vitamins, to boot!
Lascinato "Tuscan" Kale (Also sometimes called dinosaur kale- roar!)
Aged Parmesan or Pecorino Cheese, shaved
salt & pepper
2 cloves of garlic, very finely mashed into a paste with 1/4 teaspoon coarse sea salt
2 tablespoons fresh lemon juice (Half a lemon)
1/2 tbsp Dijon mustard
1/4 cup extra-virgin olive oil, to taste
Freshly ground black pepper, to taste
Generous tsp plus Worcestershire sauce (this helps fill in for the anchovy flavor, but really, there is no replacement- if you aren't adverse, just use anchovies!!)
2 tbsp mayonnaise (I use this instead of a raw egg.)
1/2 cup freshly grated Parmigiano-Reggiano
Oregano & Parsley
Whisk ingredients together, adding olive oil last. Adjust to taste.
1. Remove the rib from the center of each kale leaf, fold, and then slice into thin ribbon strips (Chiffonade).
2. Whisk the dressing ingredients in a bowl and pour over the salad, toss thoroughly.
3. Top with the freshly shaved cheese, salt and pepper as needed, and croutons.
Wednesday, November 28, 2012
What is better than a simple, quick, and incredibly delicious meal?! Nothing! This is a weeknight winner, and healthy to boot.
2 cloves Garlic, finely chopped
Oregano & Parsley
Grease the bottom of a cooking pan, and set tilapia filets inside.
Sprinkle fish with breadcrumbs, oregano, parsley, and garlic.
Squeeze the juice of half a lemon on each piece and pour 2 tbsp melted butter on top.
Season with black pepper.
Bake at 375 for half an hour, or until fish flakes.
For the Potatoes:
Boil new potatoes, drain, and toss in melted butter and fresh cut chives.
Saturday, November 24, 2012
"Some people might be scared off by this recipe, but it's really easy!" Why they would be frightened, I'll never know, because soups are the simple way to go. And this one is super easy- cook onions in butter, douse with booze, and pour in some stock and simmer. Salt and pepper to taste.... and then cut up some crusty bread, put that on top, and melt some gruyere or swiss over the whole darn thing. Voila. Comfort in a bowl.
If you're more of a details person, check out the specifics below!! No matter how you make it, enjoy.
If you cook the onions right, which is low and slow, it will take about 2 hours total.
1/2 stick butter
5-6 medium onions, or combination of onion-like things:
(2 yellow, 1 white, 2 red, or use a shallot or some leek....)
1 container beef stock and 1/4-1/2 of a second stock (chicken, or vegetable, or a blend)
Dry booze- sherry, white wine, red wine, or brandy, generous
salt & pepper
gruyere or swiss cheese
crusty bread for crouton
(If you're feeling fancy, throw some herbs or garlic in there just to go crazy with it.)
Over low heat, melt the butter. Add the onions and cook slowly, stirring frequently. Don't let them stick and burn. After about 45 min-1 hour, add in the booze and turn up the heat to medium and allow to cook off. Add in the stock, turn down to a simmer, and let cook, about 20-30 minutes more. Season with salt and pepper to taste.
Turn the oven to broil. Put the soup in oven-safe bowls, top with the crouton, and melt the cheese, about 2 mins.
Serve with a caesar salad and more bread and enjoy!!
Saturday, November 17, 2012
Adobo Sauce: you beautiful, smoky, delicious-ness, you! I dream of you at night! And you are so simple to make.
Think barbecue sauce, but better.
I put it on tofu, Ry puts it on porkchops.
Found originally in the Dean & Deluca cookbook and tinkered with over the years.
1 dried chipotle pepper
4 dried ancho chiles
1/4 cup red wine vinegar
6 tbsp orange juice
2 tbsp lime juice
1/4 cup minced onion
2 tbsp minced garlic
1/3 cup honey, to taste
salt to taste
1/2 tbsp mustard
pinch of cilantro
Roast the dried peppers in the oven at 450 degrees until they are aromatic and puffy, about 3-5 minutes. Cut open and remove the stem and seeds. Place in a small bowl or cup of hot water, enough to cover the pepper skins. Let soak for about 30 minutes.
Remove the chilis, and set aside the liquid for later. Chop the chilis roughly, and place in food processor with 2 tbsp of the soaking liquid. Puree until smooth.
Add in the vinegar, OJ, line juice, onion, garlic, honey, mustard and salt. Taste and adjust the seasonings- adding more honey if the heat is too high, more soaking liquid if too thick, etc.
Grilling the tofu:
Buy an extra firm brand, and press out the water. Marinade for at least 30 minutes, and place on skewers. Prep the grill with oil or non-stick spray as the tofu has a tendency to stick. Grill about 5 minutes per side, brushing with extra marinade.