Kale Caesar

I'm stuck right in the middle of a super transitional, bizarre, yet mostly enjoyable phase of my life. I'm not freaking out, I'm choosing to mostly not do that. But in the midst of transition, I am periodically  anxious. Time should remedy that though. I haven't got much to say but I think kale should say enough to cover up that void. Kale says a lot, because damn! It's really great. Clearly a nutritional power house with that rich green color, Kale is tasty is so many forms. While I'm a huge fan of the chip variety today I'm going with caesar.  Caesar salad is comforting in the only way a salad can be comforting, familiarity. You can always count on a good Caesar and kale is a nice way to stir things up.

I snagged this simply stellar dressing recipe from none other than Bon Appetit and changed it up a tiny bit. I'm sure it's perfect the way it is but this just worked for me with what I had on hand. 

                                   

Classic Caesar Dressing

*adapted from Bon Appetit

Ingredients

1/2 small garlic clove

Kosher Salt

1/2 Tbl anchovy paste

1/4 tsp dijon mustard

1 large egg yolk

1 Tbl fresh lemon juice

2 Tbl extra virgin olive oil

3 Tbl vegetable oil

1 Tbl grated parmesan

fresh ground black pepper

Method

Chop the garlic up very finely, then sprinkle with kosher salt and mash with the side of a large knife until it forms a paste. Add it to a small bowl with the anchovy paste, dijon, egg yolk, and lemon juice. Mix to combine. Slowly drizzle in the olive oil while whisking, making sure it stays emulsified and thick. After that, add the vegetable oil in the same fashion. Add the parmesan and a few grinds of black pepper. Taste and add extra lemon juice or salt as needed.

For the kale salad, simply remove 1 or 2 bunches of kale from the stalks and chop into smaller pieces. Drizzle the kale with a tiny bit of olive oil (1-2 tsp) and massage (yes, massage) into the leaves. Let it sit. Shave 4 or five stalks of asparagus with a peeler and add to the kale.  Add dressing 1 or 2 tablespoons at a time and toss until coated but not weighed down. Finish with shaved parmesan. 

The Not Summer Salad

Guys, it's really not summer anymore. It's just not. You know, I wasn't totally sure about the seasons slowly and inevitably moving forward but the other day when I was scraping/shoveling/digging my car out of icy snow for two and half hours, I came to terms with the situation. It's winter. I'm sure of it. And while cute, refreshing dishes like watermelon salad cut it back in those scorching summer months, we're just not at that place in our lives anymore.

We're at a place of squash. Stored away for times like this, when hearty dishes are all you crave. So I'm calling this salad hearty, not because it's fatty and has tons of meat but because it's mostly cous cous dotted with some tasty veggies and other treats and I think that counts for something.

Israeli Cous Cous Salad with Honey Balsamic Dressing

1 Medium Butternut or Hubbard Squash (or 2 cubes cubed)

1 Small Onion, chopped

5 Tbl Olive Oil

2 Cups Israeli/Pearl Cous Cous

2 1/2 Cups Water

2 Handfuls of Arugula

1/4 cup Chopped Unsalted Roasted Hazelnuts

1/2 Cup Shaved Parmesan 

Kosher Salt

Dressing

1 Tbl + 1 tsp Olive Oil

1 Tbl Balsamic Vinegar (plus extra to drizzle on top)

1/4 tsp Apple Cider Vinegar or Lemon Juice

1 1/2 tsp honey

Kosher Salt + Fresh Ground Black Pepper

Pinch of Chili Flakes (optional)

-Preheat oven to 400 F-

1. First, peel and cut the squash into small cubes. In a bowl, toss the pieces with 2 tablespoons of the olive oil and a very generous sprinkle of kosher salt.

2. Spread out spaciously on one or two baking sheets, and place in the oven for 15-25 minutes. Toss them around half way through and rotate the pan. Remove when cooked through and golden brown on the outside, and turn the oven off because that's all we needed it for.

3. Let the squash cool. Meanwhile, Bring the water (2 1/2 cups) to a boil in medium sized pot with a teaspoon of salt, when it has come to a boil add the cous cous (2 cups).  Reduce heat to a simmer and cook covered for about 12 minutes or until the water is absorbed (or cook according to the package, I trust that). Be careful not to overcook or the cous cous will become one big glob. If it is done before the water is gone simply drain the cous cous.

4. Toss the cous cous in a large bowl with 1 1/2 tablespoons of olive oil. Let it cool in the fridge.

5. In a small sauté pan, combine the onion and 1 1/2 tablespoons of olive oil, then turn the pan to medium low heat and cook the onions until golden in color. This may take about 10 minutes, so just keep an eye on them and stir frequently.

6. While the onions are cooking, chop the hazelnuts in large pieces and set aside. 

7. Make the dressing by combining all ingredients and whisking together or shaking in a jar. Add the salt and pepper to taste.

8. Finish off by tossing the onions and the squash in with the cous cous. Add the dressing and toss to coat. Next, add the arugula (save a little to garnish on top), parmesan, and hazelnuts and mix it all together. Top with a few arugula leaves, a drizzle of balsamic vinegar and a bit of parmesan cheese.

Summer Salad

Yah, I said it. I said perfect. This combo is sort of a home run. No, it's totally a home run. I love this salad. It doesn't matter how hot it is outside or how many beaches you've been to because it's just not summer until watermelon gets involved.

In whatever amounts you'd like, you'll need:

watermelon

avocado

feta

radish (optional)

red onion, chopped or sliced

mint, sliced or torn

chives, chopped

salt & black pepper

* I listed the ingredients in order of amount used, starting with the most prominent ingredient

You just cut the first four ingredients into rough one inch cubes, assemble them in any rectangular pattern you enjoy, sprinkle the herbs and red onion on top and finish with salt and pepper. 

Gotta love a bunch of summery ingredients that don't require extra flavoring. It's definitely my favorite part of this season-all the super fresh fruits and veggies--kinda makes you want to grow your own food, doesn't it? Or maybe have a picnic? This could be a great (well recieved) picnic salad, just cut the avocado right before you eat it. wham bam delicious! And on the topic of gorgeous ingredients from the ground I leave you with these wise words from a very smart fellow:

"Eat food. Not too much. Mostly plants."

                  -Michael Pollen-

Emporio

Good morning! It's a lovely day over here in Hyde Park and spring just might be on it's way. 

Spoil me Earth, with your mood swing weather, and alarmingly warm winter days. (you're kinda freakin me out big time with this global warming, wonky weather phase but that's totally our fault)

If I could, I would feed you this meal, Earth. Pizza, and pasta and a nice cold beer and just like that global warming would be done. You'd be chillin like no other. 

Gluten is everybody's favorite bad guy lately. When did everyone become so allergic!?

I think it's a bummer. 

Do you know gluten's greatest accomplishments are two foods I really frickin enjoy?

Yep, I'm talking about pizza and pasta. In the Italian influence, American bastardized style or even the true to the original, straight-out-of-italy-variety...both are so very delicious. 

Do you know what gluten is? It's a protein of sorts that makes doughs (made with wheat) chewy and elastic. It's that irresistibly thin, chewy pizza dough and that pasta that bites back. 

FOR THE RECORD: I am not bashing gluten allergies or celiac disease, or even grain-free diets. I'm no expert! I just know that culinarily speaking gluten is quite enjoyable and it blows that a lot of people can't eat it anymore.  

Looking for a spot to indulge in your gluten-ous ways? (ha! get it? gluttonous, gluten. bada bing. bada boom.) If you're in the city (the city of New York that is) you might consider checking out the brick walled, wooden tabled Emporio.

I love a nice crunchy/chewy crust. OK, whatever...yes! I love all bread, any day, any which way, especially when it's neighboring a nice dish of peppery olive oil.

Mom and I split everything. And we over did it...typical. 

First up:

Sicilian Tuna Salad roasted string beans and tomatoes, arugula, caramelized onions & bread crumbs

 The tuna was clearly having some sort of relationship with olive oil, dig it.

Roasted veg completed this salad. I could roll with this for lunch any/every day. Are roasted vegetables ever a bad idea? NEVER, nope.

This is when the over ordering comes in to play:

A classic dilemma: I wanted pizza and mum wanted pasta. There was no way to avoid getting both dishes, I suppose we embraced the idea rather quickly.

Broccoli Rabe & Sausage Pizza mozzarella, pecorino, hot pepper

My one complaint: I like my pizza a little more "well done" 

I just gotta have a solid bottom crust. Floppity (that's a high end culinary term by the way) pizza just will not do.

We got a (not so little) side of red sauce to add to the pizza. Sometimes you really shouldn't leave well enough alone. This was one of those times. 

    Before                                                                      After

Intermission

They had one of my new brewed favorites! I had to order it. Lunch, pizza, pasta, awesome beer...sounds good to me.

Ready for the next carb? 

The answer to that is "always" 

Always be ready for carbs, they are out there and you want them. 

Garganelli (one of my most loved pasta shapes) hand rolled, with spicy Calabrian peppers & heritage pork "sugo"

This pasta was so nice and chewy. Each bite was sublime, comforting, filling.

Oh lord, was I so very stuffed after this meal.

And there you have it, a feast far too large for the two of us, but we gave it an honest shot.

Now I'm hankering to cook up an Italian dinner, I have so many meals planned for my summer break and some great things for this upcoming weekend! 

Control your excitement, please!

Wait, no. Never do that. I want to see inappropriate levels of excitement always.

The Belly of the Beast

It's definitely not kosher, or low-fat but it's pork belly and there's just nothing wrong with that.

Let me begin by saying I'm really hyped on what I made.
That being said, I now realize it's pretty hard to mess up pork belly. Don't let that downplay how delicious this belly was though. Maybe I'm getting cocky but it was really good, okay?

My intended destination was a Cobb salad with crispy pork belly instead of bacon but once the ball got rolling I was really intrigued by the idea of braising some of the meat, and who am I to turn down that kind of idea?

Take Note: pork belly is very cheap, have you ever bought anything else at whole foods for under $5.00? I bought 2 pounds, one to braise and one to roast.

1. Preheat oven to 425 degrees fahrenheit
2. Score the fat side of the meat(by the way I used a one pound slab), this helps the skin crisp up all over, if your knife isn't doing the trick an xacto knife/blade works very well, just make sure it's clean!
3. Generously salt the pork and throw some ground pepper on there too
4. Place the pork belly (skin up) on a rack that is set on a sheet tray
5. Pop it in the oven, after 5 minutes turn the oven down to 325 degrees fahrenheit. I probably left it in the oven for an hour and a half to two hours.
6. Take the pork out and let it cool until you can handle it, then cut it into 1 inch chunks. I pretty much just cut along the scored lines.
7. Let the pieces cool down and then place them, spaced out in a pan. Make sure you start with the pan cold or the meat/fat will stick to the pan!
8. Turn the pan on medium low and let the sides of the pork crisp up, make sure to turn the pork as each side gets golden brown
9. Remove the pork and let cool. I cut it up in smaller pieces after that but it would also be great in large pieces.

For the Cobb I also used the following:

Romaine lettuce, radishes, avocado, roast chicken, leftover roasted cauliflower, scallions, tomatoes, gorgonzola and hard boiled eggs.

For the dressing I used apple cider vinegar, olive oil, Worcestershire, honey, dijon mustard, salt & pepper.

Are you still there? 

Because I've got more pork belly for you!

Sorry I didn't measure but here's what I did:

1. Score the skin
2. Cut the pork into one inch cubes
3. Place in a wide pot and add water, enough to just cover the pork
4. Add this stuff: (estimated amounts)
• ABC Sweet Soy Sauce (Kecap Manis), 1/4 cup
• Rice Vinegar, 3/4 cup
• Hoisin Sauce, 2 Tbl
• Soy Sauce, 2 Tbl
• Ketchup, 2 Tbl
• Brown Sugar, 3 Tbl
• Maple Syrup, 2 Tbl
5. Then pop a lid on and let it all simmer over low/ med-low heat for 2 hours or until the meat is tender and the liquid has reduced
6. Preheat the oven to 415 degrees fahrenheit
7. Remove the meat and put it on rack on a sheet pan and put it in the oven for 5-10 minutes so it crisps up a bit. Make sure to keep an eye on it so it doesn't burn!
8. These would be delicious as is but if you want to serve them in the sauce you can skim the fat off the cooking liquid and toss it all over some rice.

Be good to your belly!

More Seattle Eats

let’s look at pictures of food! okay

Some leftover pasta I doctored up for my dad to have for dinner: fettucini with ricotta & olive oil…I added some pancetta, spinach & garlic scapes



and that’s just the beginning…

Shaved Zucchini Salad

I mentioned I went to Boston this past weekend, but what I didn’t tell you a bout was the marvelous meal we made for dinner on the fourth.

Here’s a quick shot of the whole meal: Grilled corn with lime and cotija cheese, seared scallops on a bed of arugula & spinach, bruschetta with fresh mozzarella & a lovely shaved zuchini and fresh pea salad.

I’ll share all the recipes at a later date but for now let’s talk zucchini.

It was super tasty and light, a great summer salad my friends!

Check out the recipe…

memorial day bbq

Well, I was in the Boston area for the weekend and had the pleasure of attending a true memorial day bbq!



It was such a great spread: fresh veggies, with an array of dips including an outstanding red pepper/eggplant dip by Sue (that I need to get the recipe for), some smoked blue fish, burgers, franks, delicious salsa with beans, corn & cilantro, summer rolls with avocado & some sort of great green dip, yummy marinated cucumbers, potato salad, snap peas & corn…so good. There was so much & it was all deeeelicious.



We/mostly my wonderful Aunt Ellen made a mixed green salad with strawberries, goat cheese, dried blueberries & candied pecans (a great summer staple)…I helped out with some crispy croutons made with leftover bread.




and for dessert…

peggy made her famous chocolate chip cookies which I failed to take a picture of, Marji made cupcakes with some of the best frosting I have ever tasted  (I think frosting just tastes better when its pink, thoughts?) and Susan made these adorable ice cream sandwiches