Many of the bloggers on eatingrichmond, have posted their versions of Kale chips or dehydrated kale. EatingBirdFood, CaramelizedOpinions are just a couple of examples. I had fried some kale to a crispy finish in another dish, but decided to bake it for this one. The Kale was accompanied by thinly sliced country pork ribs seasoned and thinly cut, cooked a la plancha or on a hot dry skillet.
I washed the Kale and cut out the main stem or rib.
after trimming
I dressed it with olive oil and seasoned salt (lowry's) and layered it on a rack over a tray. I then placed it in the preheated convection oven at 325 deg F. for 12 minutes. They shrink and get brown on the edges.
they end up very crispy and tasty, this is how we served it
great side dish, or snack as many other people serve it. It is easy and quick and certainly can be seasoned a million ways.
This is a modified recipe from my well worn Puerto Rican Cookery cookbook. My mother gifted me this book when I moved out of the house. She wrote some of her own recipes on the blank pages. So it's never going away.
I followed the recipe, but I think I used more flour than the recipe calls for, and I made the fritters pretty huge. Potato boiling, with added pumpkin...
Potato and pumpkin mashed, mixed with flour and stuffed with savory meat filling.
My daughter fell in love with some rack of lamb we had on vacation and wanted to try and make it. The one she had eaten came with a demiglace sauce so we tried that too. We first marinated two frenched racks of lamb. The marinade we made in the blender out of the following:
6 large figs
2 sprigs of rosemary
4 cloves of garlic
¼ cup of olive oil
2 tablespoons of apple juice
2 tablespoons of balsamic vinegar
1 tsp of salt
4 black peppercorns
1 tsp of capers
1 tsp of Dijon mustard
We coated the racks and let them sit overnight in the fridge.
The next day we started the sauce with some beef soup bones that we bought at the SOJ market. We painted them in tomato paste.
and roasted them on the grill (but it can be done in the oven, just it's summer and all...) till well browned.
In a stock pot we covered the bones in water, added some carrots, half an onion, a head of garlic, and a bay leaf. Brought it to a boil, skimmed the foam and then turned to a simmer for 45 min.
For the demiglace sauce we reduced one bottle of red wine, 2 cups of beef stock and 2 cups of chicken stock all down to one cup of liquid. (Kind of interesting effect of causing it to hard boil when a skewer touches the bottom of the pan)
The sauce was then finished with a tablespoon of butter, salt and pepper to taste, a little honey to balance the acid.
For sides we roasted some eggplants (SOJ market) with oregano, salt, pepper, olive oil and whole heads of garlic
It turned out very good particularly the lamb with crusty edges and pink center. The fig can be just tasted in the marinade. The sauce took forever but was incredibly rich and meaty tasting. We had fun start to finish with probably one of the more complicated meals my daughter has cooked with me from sauce to meat, and two sides we made everything together. And enjoyed it!
We needed to take a dish to our summer league swim team banquet, I went with a cold side dish to beat the 105 deg heat. I had just seen a recent episode of The Perennial Plate and made a similar dish.
Ingredients
Two bunches of carrots with leaves
the same amount in volume of baby corn
For Pesto
4 cloves of garlic
1 cup or more of basil
the carrot leaves cleaned
2 tablespoons of toasted sunflower seeds
1/4 cup of olive oil
2 tablespoons Sherry wine vinegar
Salt and Pepper to taste
The carrots and corn I cooked in salted water
I cooled the corn and carrots in ice water, then I cut the carrots to the appoximate size of the corn.
I cleaned and sorted the carrot greens
and the basil
And pureed it in the food processor with the rest of the ingredients
I then combined corn, carrot and pesto in a bowl and placed in the refrigerator. We took it to the party and it all disappeared.
The Perennial Plate Episode is below, a great, interesting video log of a year of sustainable eating in Minnesota.
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