prep time: tbd
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
Showing posts with label kale. Show all posts
Showing posts with label kale. Show all posts
3.24.2014
spaghetti with shrimp, kale and tomatoes
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish
steps:
1. fill a large pasta pot with water and bring to a boil. add salt to taste and add kale. boil 2 - 3 minutes, until tender. transfer to a bowl of cold water. squeeze out excess water. chop medium fine and set aside.
2. season shrimp with salt and pepper to taste. heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. remove to a plate.
3. turn heat down to medium and add garlic and hot pepper flakes. cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano. turn heat up to medium-high and stir often as tomatoes come to a brisk boil. turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. stir in kale and simmer for another 3 - 5 minutes. stir in shrimp or keep separate, remove from the heat and keep warm. add water if sauce seems dry.
4. bring water in pot back to a boil and add spaghetti. cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. add water from the pata only if you think the mixture seems dry. serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. sprinkle feta over the top.
- new york times - february 2014
cook time: tbd
servings: 4
ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish
steps:
1. fill a large pasta pot with water and bring to a boil. add salt to taste and add kale. boil 2 - 3 minutes, until tender. transfer to a bowl of cold water. squeeze out excess water. chop medium fine and set aside.
2. season shrimp with salt and pepper to taste. heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. remove to a plate.
3. turn heat down to medium and add garlic and hot pepper flakes. cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano. turn heat up to medium-high and stir often as tomatoes come to a brisk boil. turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. stir in kale and simmer for another 3 - 5 minutes. stir in shrimp or keep separate, remove from the heat and keep warm. add water if sauce seems dry.
4. bring water in pot back to a boil and add spaghetti. cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. add water from the pata only if you think the mixture seems dry. serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. sprinkle feta over the top.
- new york times - february 2014
3.03.2014
white bean and kale soup
prep time: tbd
cook time: tbd
servings: 7 -8
ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper
steps:
1. place rinsed kidney beans in a medium pot. cover with water until they are completely submerged, leaving 2-inches of water above them. place over medium-high heat, stirring occasionally, until boiling. take off heat and let sit uncovered for 1 1/2 hours. drain and rinse well. set aside.
2. in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. add the onions and cook until softened, about 4 - 5 minutes. add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes. cook, stirring occasionally, for 20 minutes.
3. add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork. season with salt and pepper. garnish with parmesan.
- epicurean mom
cook time: tbd
servings: 7 -8
ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper
steps:
1. place rinsed kidney beans in a medium pot. cover with water until they are completely submerged, leaving 2-inches of water above them. place over medium-high heat, stirring occasionally, until boiling. take off heat and let sit uncovered for 1 1/2 hours. drain and rinse well. set aside.
2. in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. add the onions and cook until softened, about 4 - 5 minutes. add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes. cook, stirring occasionally, for 20 minutes.
3. add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork. season with salt and pepper. garnish with parmesan.
- epicurean mom
2.17.2014
slow-cooked kale, pancetta, breadcrumbs + poached egg
prep time: tbd
cook time: tbd
servings: 2
breadcrumbs ingredients:
2 cups bread cubes from fresh or day-old loaf
3 tablespoons olive oil
salt
kale ingredients:
2- 3 ounces pancetta - diced into small cubes
1 pound kale - center ribs and stems removed
salt
1 sprig rosemary
1 chile de arbol
1 cup yellow onions - sliced
2 garlic cloves - mined
2 eggs
splash of vinegar
pepper
olive oil
breadcrumbs steps:
1. place bread in a food processor and pulse until crumbs are coarse. toast crumbs in olive oil in a large skillet over medium-high heat, tossing frequently, for about 5 minutes or until crumbs are crunchy and golden brown. season with a pinch of salt an let cool on a paper towel-lined plate.
kale steps:
1. bring a large pot of water to a boil over high heat. add 1 tablespoon salt. working in batches, blanch kale for 2 minutes. drain, let cool, and squeeze out excess water with your hands. coarsely chop. set aside.
2. place the pancetta in a large saute pan over low heat and cook covered for 15 minutes. remove cover and cook for about 5 minutes more or until the fat has rendered and the pancetta is crisp. remove pancetta with a slotted spoon and place on a paper towel-lined plate. set aside.
3. add 3 tablespoons olive oil to the pan with the pancetta fat and place over medium heat. add the rosemary sprig and chile and let sizzle, shaking pan every so often, for about a minute. reduce heat to medium-low and add onion. season with 1/32 teaspoon salt. cook for 2 minutes, then add the garlic. continue cooking stirring every so often until onion is soft and starting to brown, about 5 - 7 minutes. discard rosemary and chile. add remaining 2 tablespoons oil and kale, stir to coat. season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring every 5 - 10 minutes, until kale turns almost black and is slightly crisp at edges, about 30 minutes total.
4. bring a small shallow saucepan to a simmer. crack each egg into a small bowl or ramekin. sprinkle a couple of teaspoons of vinegar into the pot of water. when the kale has cooked for about 25 minutes, adjust the heat of the water so that it's barely simmering. use the handle of the wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. repeat with the other egg. adjust the heat to keep the water just below a simmer. set the timer for 3 minutes. using the slotted spoon, lift one egg up from the water and shake it. the yolk should jiggle a little bit, but shouldn't look too loose. when the eggs are cooked to your liking, remove each one with a slotted spoon and transfer to a paper towel-lined plate.
5. When the kale has finished cooking, stir in 1/4 breadcrumbs and the pancetta. taste and adjust seasoning if necessary. divide the kale mixture between two bowls. top each with an egg. season with salt and pepper.
- goop, february 2014
cook time: tbd
servings: 2
breadcrumbs ingredients:
2 cups bread cubes from fresh or day-old loaf
3 tablespoons olive oil
salt
kale ingredients:
2- 3 ounces pancetta - diced into small cubes
1 pound kale - center ribs and stems removed
salt
1 sprig rosemary
1 chile de arbol
1 cup yellow onions - sliced
2 garlic cloves - mined
2 eggs
splash of vinegar
pepper
olive oil
breadcrumbs steps:
1. place bread in a food processor and pulse until crumbs are coarse. toast crumbs in olive oil in a large skillet over medium-high heat, tossing frequently, for about 5 minutes or until crumbs are crunchy and golden brown. season with a pinch of salt an let cool on a paper towel-lined plate.
kale steps:
1. bring a large pot of water to a boil over high heat. add 1 tablespoon salt. working in batches, blanch kale for 2 minutes. drain, let cool, and squeeze out excess water with your hands. coarsely chop. set aside.
2. place the pancetta in a large saute pan over low heat and cook covered for 15 minutes. remove cover and cook for about 5 minutes more or until the fat has rendered and the pancetta is crisp. remove pancetta with a slotted spoon and place on a paper towel-lined plate. set aside.
3. add 3 tablespoons olive oil to the pan with the pancetta fat and place over medium heat. add the rosemary sprig and chile and let sizzle, shaking pan every so often, for about a minute. reduce heat to medium-low and add onion. season with 1/32 teaspoon salt. cook for 2 minutes, then add the garlic. continue cooking stirring every so often until onion is soft and starting to brown, about 5 - 7 minutes. discard rosemary and chile. add remaining 2 tablespoons oil and kale, stir to coat. season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring every 5 - 10 minutes, until kale turns almost black and is slightly crisp at edges, about 30 minutes total.
4. bring a small shallow saucepan to a simmer. crack each egg into a small bowl or ramekin. sprinkle a couple of teaspoons of vinegar into the pot of water. when the kale has cooked for about 25 minutes, adjust the heat of the water so that it's barely simmering. use the handle of the wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. repeat with the other egg. adjust the heat to keep the water just below a simmer. set the timer for 3 minutes. using the slotted spoon, lift one egg up from the water and shake it. the yolk should jiggle a little bit, but shouldn't look too loose. when the eggs are cooked to your liking, remove each one with a slotted spoon and transfer to a paper towel-lined plate.
5. When the kale has finished cooking, stir in 1/4 breadcrumbs and the pancetta. taste and adjust seasoning if necessary. divide the kale mixture between two bowls. top each with an egg. season with salt and pepper.
- goop, february 2014
2.14.2014
collard roll-ups with curry kale
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 large collard leaves
1/2 cup water
5 cups purple kale - torn into small pieces
2 tablespoons coconut oil
2 tablespoons garlic - minced
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/4 teaspoon orange zest
1/4 teaspoon salt
1 avocado - sliced
1 carrot - cut into ribbons
1 tablespoon horseradish root - grated
steps:
1. add about 1 inch water to a large saute pan and bring to a boil. place a collard leaf in pan and blanch until turns bright green, about 10 - 15 seconds on each side. repeat with remaining leaves. let cool and then cut out the thick part of the spine, leavings at least 8 inches to fill and roll. set aside.
2. in a large saute pan over medium heat, add coconut oil. once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and salt. mix well and saute until mixture begins to bubble, approximately 2 - 3 minutes. add kale and toss to coat. cook until the kale becomes tender and wilted, 3 - 5 minutes. remove from heat and set aside to cool.
3. place collard leaf top-side down on a cutting board. spread 1/4 of kale saute in the center of the leaf horizontally. add 1/4 of the avocado slices and 1/4 of the carrot ribbons. roll the collard leaf around the ingredients from the bottom up, like a sushi roll. cut any excess from the leaf at the end. slice with a sharp knife into 1 1/2 inch sections. sprinkle with freshly grated horseradish.
- goop, february 2014
cook time: tbd
servings: 4
ingredients:
4 large collard leaves
1/2 cup water
5 cups purple kale - torn into small pieces
2 tablespoons coconut oil
2 tablespoons garlic - minced
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/4 teaspoon orange zest
1/4 teaspoon salt
1 avocado - sliced
1 carrot - cut into ribbons
1 tablespoon horseradish root - grated
steps:
1. add about 1 inch water to a large saute pan and bring to a boil. place a collard leaf in pan and blanch until turns bright green, about 10 - 15 seconds on each side. repeat with remaining leaves. let cool and then cut out the thick part of the spine, leavings at least 8 inches to fill and roll. set aside.
2. in a large saute pan over medium heat, add coconut oil. once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and salt. mix well and saute until mixture begins to bubble, approximately 2 - 3 minutes. add kale and toss to coat. cook until the kale becomes tender and wilted, 3 - 5 minutes. remove from heat and set aside to cool.
3. place collard leaf top-side down on a cutting board. spread 1/4 of kale saute in the center of the leaf horizontally. add 1/4 of the avocado slices and 1/4 of the carrot ribbons. roll the collard leaf around the ingredients from the bottom up, like a sushi roll. cut any excess from the leaf at the end. slice with a sharp knife into 1 1/2 inch sections. sprinkle with freshly grated horseradish.
- goop, february 2014
2.22.2013
whole-wheat pasta with kale and fontina
prep time: 10 minutes
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 slices bacon - cut into 1/2-inch strips
3 garlic cloves - thinly sliced
1 bunch kale - thick stems trimmed, leaves coarsely chopped
salt
pepper
2 cups chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese
steps:
1. cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 - 10 minutes. transfer with a slotted spoon to a paper towel-lined plate to drain. pour off all but 3 tablespoons rendered fat.
2. cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. add half the kale, cook, tossing until just wilted, 2 minutes. add remaining kale, and season with salt and pepper, cook, tossing, until all kale has wilted, 2 minutes. add broth, cover. simmer until kale is tender, 10 minutes.
3. meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. drain, reserving 1 cup cooking water. return pasta to pot. add kale and fontina, toss to combine. season with salt and pepper. add reserved cooking water as desired. divide pasta among plates, top with reserved bacon.
- martha stewart
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 slices bacon - cut into 1/2-inch strips
3 garlic cloves - thinly sliced
1 bunch kale - thick stems trimmed, leaves coarsely chopped
salt
pepper
2 cups chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese
steps:
1. cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 - 10 minutes. transfer with a slotted spoon to a paper towel-lined plate to drain. pour off all but 3 tablespoons rendered fat.
2. cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. add half the kale, cook, tossing until just wilted, 2 minutes. add remaining kale, and season with salt and pepper, cook, tossing, until all kale has wilted, 2 minutes. add broth, cover. simmer until kale is tender, 10 minutes.
3. meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. drain, reserving 1 cup cooking water. return pasta to pot. add kale and fontina, toss to combine. season with salt and pepper. add reserved cooking water as desired. divide pasta among plates, top with reserved bacon.
- martha stewart
12.28.2012
slow-bake kale chips
prep time: tbd
cook time: 1 hour
servings: tbd
ingredients:
fresh kale - washed and roughly chopped
olive oil
salt
steps:
1. preheat oven to 200 degrees. drizzle kale with olive oil until coated. bake for 1 hour or until lightly browned and crispy. season with salt.
- goop, october 2012
cook time: 1 hour
servings: tbd
ingredients:
fresh kale - washed and roughly chopped
olive oil
salt
steps:
1. preheat oven to 200 degrees. drizzle kale with olive oil until coated. bake for 1 hour or until lightly browned and crispy. season with salt.
- goop, october 2012
8.31.2012
crispy tusacn kale on the grill
prep time: tbd
cook time: 4 minutes
servings: 1
ingredients:
1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
zest and juice of 1 lemon
2 bunches tuscan kale with stems - washed and spun dry
salt
pepper
steps:
1. preheat the grill to high or build a small fire in a charcoal grill. in a large mixing bowl, combine the olive oil, vinegar, garlic and lemon zest and juice; mix well. add the kale leaves. season with slat and pepper and gently toss until kale is evenly coated.
2. when the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. in about 2 minutes, the leaves will crisp. turn them and grill on the other side for another 1 - 2 minutes. repeat with the rest of the leaves.
- goop, may 2012
cook time: 4 minutes
servings: 1
ingredients:
1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
zest and juice of 1 lemon
2 bunches tuscan kale with stems - washed and spun dry
salt
pepper
steps:
1. preheat the grill to high or build a small fire in a charcoal grill. in a large mixing bowl, combine the olive oil, vinegar, garlic and lemon zest and juice; mix well. add the kale leaves. season with slat and pepper and gently toss until kale is evenly coated.
2. when the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. in about 2 minutes, the leaves will crisp. turn them and grill on the other side for another 1 - 2 minutes. repeat with the rest of the leaves.
- goop, may 2012
2.05.2012
salt & vinegar kale chips
prep time: tbd
cook time: 15 - 25
servings: 2 - 3
ingredients:
1 bunch kale
1 tablespoon olive oil
1 1/2 tablespoon vinegar
1/2 teaspoon salt
steps:
1. preheat the oven to 350 degrees. cut the large center vein and stalk from the leaves and toss aside. cut the leaves into 2-inch sections. place leaves in a large bowl.
2. toss in the olive oil, vinegar and salt until all leaves are thoroughly coated.
3. arrange them in a single layer on a cookie sheet. bake for 15 - 25 minutes, tossing them around a few times as they bake to ensure even toasting, depending on how crispy/blackened you want them to be.
4. remove from oven and place in a serving bowl.
- design crush blog
cook time: 15 - 25
servings: 2 - 3
ingredients:
1 bunch kale
1 tablespoon olive oil
1 1/2 tablespoon vinegar
1/2 teaspoon salt
steps:
1. preheat the oven to 350 degrees. cut the large center vein and stalk from the leaves and toss aside. cut the leaves into 2-inch sections. place leaves in a large bowl.
2. toss in the olive oil, vinegar and salt until all leaves are thoroughly coated.
3. arrange them in a single layer on a cookie sheet. bake for 15 - 25 minutes, tossing them around a few times as they bake to ensure even toasting, depending on how crispy/blackened you want them to be.
4. remove from oven and place in a serving bowl.
- design crush blog
7.17.2011
turkey kale soup
prep time: tbd
cook time: 4 hours
servings: tbd
ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale
steps:
1. preheat oven to 370 degrees. rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley.
2. in a soup pot add remaining ingredients except for the kale. saute on medium heat about 10 minutes to the vegetables start to brown. cover with water and add bullion. simmer about 3 hours so the vegetables are cooked. strain broth and set aside.
3. meanwhile, place turkey with seasoning in a covered roasting pan into oven. roast about 1 1/2 hours or until cooked. take out of the oven, uncover and let cool about an hour. shred the turkey and add it to the strained broth. take the stems out of the kale. chop and add to the broth. cook another hour. serve garnished with fresh parsley and a splash of soy sauce to taste.
- goop, may 2010
cook time: 4 hours
servings: tbd
ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale
steps:
1. preheat oven to 370 degrees. rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley.
2. in a soup pot add remaining ingredients except for the kale. saute on medium heat about 10 minutes to the vegetables start to brown. cover with water and add bullion. simmer about 3 hours so the vegetables are cooked. strain broth and set aside.
3. meanwhile, place turkey with seasoning in a covered roasting pan into oven. roast about 1 1/2 hours or until cooked. take out of the oven, uncover and let cool about an hour. shred the turkey and add it to the strained broth. take the stems out of the kale. chop and add to the broth. cook another hour. serve garnished with fresh parsley and a splash of soy sauce to taste.
- goop, may 2010
2.05.2011
creamy winter greens
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1/2 cup vegetable broth
1 red onion - finely chopped
1 cup unsweetened rice milk
1/4 cup cashews
2 tablespoons nutritional yeast (optional)
1 teaspoon onion powder
1 teaspoon mellow white miso
pinch of nutmeg
4 cups chopped kale
steps:
1. heat broth in a large skillet over medium heat. add onion and cook until softened, 5 - 7 minutes. transfer to a blender, add rice milk, cashews, yeast onion powder, miso, nutmeg and blend until smooth.
2. transfer onion mixture back to skillet and bring to a simmer of medium heat. stir in kale and keep simmering tossing often until kale is just tender, about 5 minutes.
- good, january 2011
cook time: tbd
servings: tbd
ingredients:
1/2 cup vegetable broth
1 red onion - finely chopped
1 cup unsweetened rice milk
1/4 cup cashews
2 tablespoons nutritional yeast (optional)
1 teaspoon onion powder
1 teaspoon mellow white miso
pinch of nutmeg
4 cups chopped kale
steps:
1. heat broth in a large skillet over medium heat. add onion and cook until softened, 5 - 7 minutes. transfer to a blender, add rice milk, cashews, yeast onion powder, miso, nutmeg and blend until smooth.
2. transfer onion mixture back to skillet and bring to a simmer of medium heat. stir in kale and keep simmering tossing often until kale is just tender, about 5 minutes.
- good, january 2011
1.14.2011
scallops with white bean puree, kale & pinenuts
prep time: tbd
cook time: tbd
servings: 6
white bean ingredients: makes 2-3 cups
1 cup dried white beans
1/4 cup olive oil
8 garlic cloves - crushed
1 medium spanish onion diced
1 bay leaf
2 teaspoons salt
topping ingredients:
6 tablespoons olive oil
1/4 cup chopped shallots
1/2 cup pine nuts
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons sherry vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon thyme leaves
kale & scallops ingredients:
1 bunch tuscan kale (3/4 pound) - ribs removed, leaves roughly chopped
1/4 cup shallots
24 large sea scallops (about 2 pounds) - tough muscle removed
1/2 pound chorizo - cut on the bias into 1/8 inch slices (optional)
2 cups white bean puree (recipe follows)
white bean puree steps:
1. place the beans in a large bowl and cover with room temperature water by 2 inches. soak at room temperature overnight.
2. drain the beans and add them to a medium saucepan or dutch oven with the olive oil, garlic, onion, bay leaf, and salt. cover with water by 3 inches (you can also use veggie stock for more flavor) and cook until the beans are tender, about 1 hour.
3. remove the bay leaf, drain the beans, and reserve the cooking liquid. puree the beans in a food processor with 3/4 cup of the cooking liquid (you may have to do this in batches depending on the size of your machine). the puree should be the consistency of a thick milkshake. taste for seasoning, and add salt and pepper as necessary. (can be make 1 - 2 days in advance).
topping steps:
1. in a small saucepan, heat the olive oil over medium-low heat. add the shallots and cook until soft, 2 - 3 minutes. Reduce the heat to low, and add the pine nuts, lemon zest, vinegar, red pepper flakes, and thyme. cook for 2 - 3 minutes, then turn off the heat and allow to cool at room temperature. (Can be made hours in advance).
kale & scallops steps:
1. fill a medium saucepan or dutch oven with salted water and bring to a boil. blanch the kale for 2 minutes, drain in a colander, and rinse with cold water until cool. squeeze out any extra moisture, and set aside.
2. add 2 tablespoons of olive oil to the saucepan and set it over medium heat. sauté the shallots until translucent, 2 - 3 minutes. add the kale and cook for an additional 2 minutes, until heated through. season with salt and pepper, set aside. (Can be made hours in advance).
3. about 10 minutes before service, make the scallops. heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large cast iron skillet or sauté pan over high heat. pat the scallops dry with paper towels and season with salt and pepper. when the oil is hot, but not smoking, and the butter is frothy but not beginning to brown, add the scallops. sear without touching for 2 minutes, until golden brown. flip them and cook for another 1 - 2 minutes, until the sides have become nearly opaque. remove to a plate.
4. add the chorizo, if using, to the pan and heat through for 1 - 2 minutes.
5. spread 1/4 - 1/2 cup of warm white bean puree on each plate. place 4 scallops on top, arrange the kale between the scallops, and top them with the pine nut topping and slices of warm chorizo.
- adapted from the new brooklyn cookbook/saul restaurant by way of the huffington post
cook time: tbd
servings: 6
white bean ingredients: makes 2-3 cups
1 cup dried white beans
1/4 cup olive oil
8 garlic cloves - crushed
1 medium spanish onion diced
1 bay leaf
2 teaspoons salt
topping ingredients:
6 tablespoons olive oil
1/4 cup chopped shallots
1/2 cup pine nuts
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons sherry vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon thyme leaves
kale & scallops ingredients:
1 bunch tuscan kale (3/4 pound) - ribs removed, leaves roughly chopped
1/4 cup shallots
24 large sea scallops (about 2 pounds) - tough muscle removed
1/2 pound chorizo - cut on the bias into 1/8 inch slices (optional)
2 cups white bean puree (recipe follows)
white bean puree steps:
1. place the beans in a large bowl and cover with room temperature water by 2 inches. soak at room temperature overnight.
2. drain the beans and add them to a medium saucepan or dutch oven with the olive oil, garlic, onion, bay leaf, and salt. cover with water by 3 inches (you can also use veggie stock for more flavor) and cook until the beans are tender, about 1 hour.
3. remove the bay leaf, drain the beans, and reserve the cooking liquid. puree the beans in a food processor with 3/4 cup of the cooking liquid (you may have to do this in batches depending on the size of your machine). the puree should be the consistency of a thick milkshake. taste for seasoning, and add salt and pepper as necessary. (can be make 1 - 2 days in advance).
topping steps:
1. in a small saucepan, heat the olive oil over medium-low heat. add the shallots and cook until soft, 2 - 3 minutes. Reduce the heat to low, and add the pine nuts, lemon zest, vinegar, red pepper flakes, and thyme. cook for 2 - 3 minutes, then turn off the heat and allow to cool at room temperature. (Can be made hours in advance).
kale & scallops steps:
1. fill a medium saucepan or dutch oven with salted water and bring to a boil. blanch the kale for 2 minutes, drain in a colander, and rinse with cold water until cool. squeeze out any extra moisture, and set aside.
2. add 2 tablespoons of olive oil to the saucepan and set it over medium heat. sauté the shallots until translucent, 2 - 3 minutes. add the kale and cook for an additional 2 minutes, until heated through. season with salt and pepper, set aside. (Can be made hours in advance).
3. about 10 minutes before service, make the scallops. heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large cast iron skillet or sauté pan over high heat. pat the scallops dry with paper towels and season with salt and pepper. when the oil is hot, but not smoking, and the butter is frothy but not beginning to brown, add the scallops. sear without touching for 2 minutes, until golden brown. flip them and cook for another 1 - 2 minutes, until the sides have become nearly opaque. remove to a plate.
4. add the chorizo, if using, to the pan and heat through for 1 - 2 minutes.
5. spread 1/4 - 1/2 cup of warm white bean puree on each plate. place 4 scallops on top, arrange the kale between the scallops, and top them with the pine nut topping and slices of warm chorizo.
- adapted from the new brooklyn cookbook/saul restaurant by way of the huffington post
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