Winter Kale Salad

This was a salad we had last week with the Rosti.  Although it is mostly a typical cheese, fruit, nut salad, I thought I would post it because of the raw kale.  Who knew you could eat a green like that raw and that it would still taste good?!?


You do need to take some extra care to remove all the stems.  But I just love eating a hearty green like this in the winter.  It is a nice change from a regular lettuce salad.  Also, I love pears!  Try this one!  In fact this whole meal was amazing.  

Winter Kale Salad

by Melissa D’Arabian via Food Network

1 small bunch of kale, stems removed, cut or torn into small pieces

1/4 cup pecans, toasted and chopped

1 green onion, chopped

1 pear, peeled and sliced

Kosher salt and freshly ground black pepper

2 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

Crumbled blue cheese, for garnish

Toss kale, pecans, green onion, and pear together in a medium bowl. Sprinkle with salt and pepper. Drizzle vinegar then oil over the top. Toss and serve with a sprinkling of cheese.

(Servings: 4, Prep time: 15 min., Cook time: 0 min., Difficulty: Easy)

Printable Verison

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  1/5

Dishwashing Effort:  1/5

Winter Minestrone

My current favorite thing ever is any kind of dark greens.  So good!

That is a big reason why I wanted to try out the recipe.  Also, I wanted to get to the bottom of minestrone.

See...the thing about the word "minestrone" is that you see it all the time on menus.  And I have always thought of it as a vegetarian soup with maybe some noodles in it.  The shell variety.  

Sometimes, you even see on menus, "Minestrone Soup".  

When Giada made this, I wondered to myself, "What IS minestrone?  What does it even mean?"

Well, Minestrone is Italian for "big soup".  It doesn't have to be vegetarian, but often is.  There are no set ingredients.  No recipe.  It is just Italian soup.  So, if you ever see a menu with "Minestrone Soup" on it...I would run.  It is like "Panini Sandwich".  

Anyways, I love this soup.  The parmesan rind is key.  Makes for a really delicious broth.  If you don't save your own parmesan rinds, you can get them at most stores with a "gourmet" cheese section.  

And you can't have Minestrone without some good crusty bread.  I made this recipe, which is too easy.

Winter Minestrone

by Giada De Laurentiis via Food Network

2 tablespoons olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 ounces thinly sliced pancetta, coarsely chopped

2 cloves garlic, crushed

1 pound Swiss chard, stems trimmed, leaves coarsely chopped

1 russet potato, peeled and cubed

Kosher salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes in juice

2 fresh rosemary sprigs

1 (15-ounce) can cannellini beans, drained and rinsed, divided

2 (14-ounce) cans low-sodium beef broth, divided

1 (1-ounce) Parmesan rind

1/4 cup chopped fresh flat-leaf parsley

In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

(Servings: 4-6, Prep time: 10 min., Cook time: 45 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  3/5

Black Bean Pumpkin Soup

As far as pumpkin or any squashy-type soup goes, I am generally a strong supporter.  Although, I always crave a salty, crunchy topping to contrast the typically sweet soup.  I either do a cheese, nuts, a tart fruit, or a spicy relish.  

This, however, is not one of those soups.  There is a whole can of pumpkin in it, but the taste of pumpkin is very subtle.  You'd have to try pretty hard to even tell it is there.  It does balance out the black bean and cumin flavors, which are the most powerful to me.  It is almost chili-esque.  So, I guess what I am trying to say is that this soup is not very sweet at all.  Scot and I both gave it high ratings!

I did substitute white wine and white wine vinegar for the Sherry vinegar and Sherry.  I was just too cheap, but I am sure the Sherry would be delicious.  

Black Bean Pumpkin Soup

from Gourmet, November 1996 via smitten kitchen

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained

1 cup drained canned tomatoes, chopped (or 1 can diced tomatoes drained)

1 1/4 cups chopped onion

1/2 cup minced shallot

4 garlic cloves minced

1 tablespoon plus 2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 stick (1/4 cup) unsalted butter

4 cups beef broth a

16-ounce can pumpkin puree (about 1 1/2 cups)

1/2 cup dry Sherry

1/2 pound cooked ham, cut into 1/8-inch dice

3 to 4 tablespoons Sherry vinegar

Garnish:

sour cream

coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

(Servings: 4-6, Prep time: 10 min, Cook time: 35 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  3/5

Sweet Potatoes with Pecans, Goat Cheese and Celery

My favorite parts of a Thanksgiving meal:

1.  Gravy.

2.  Mashed potatoes (for the gravy).

3.  Green bean casserole.  

4.  Fresh cranberry sauce (on the turkey...with gravy).

Things I eat every Thanksgiving...because it is Thanksgiving:

1.  Sweet potatoes (always of the marshmallow variety at our house).

2.  Stuffing.

3.  Pumpkin pie.

It isn't that I don't like these things.  I just don't love them.  But I am a firm believe that they must be consumed on Thanksgiving.  The stuffing...I just don't get all that excited about it.  The pumpkin pie...as long as it is covered in whip cream.  The sweet potatoes...how did someone get away with making those part of dinner instead of part of dessert?  

I must start by telling a story about Scot's first Thanksgiving with my family.  That year, we had two full fledged Thanksgiving meals.  We were invited over to my Aunt's house but my family would never not make their own Thanksgiving meal too.  Anyways, at my Aunt's house, we were with a bunch of my extended family.  The food was all amazing.  The sweet potatoes finally got to table, started making the rounds, got to Scot, and he made some comment about how delicious they were.  Word got out that he had never had sweet potatoes before.  And he NEVER heard the end of it.  Even years later, they still teased him.  Poor guy.  Especially since they are now one of his favorite foods.  

In my family, sweet potatoes are a staple at the Thanksgiving table.  Although we have had them in various ways, the most typical is the marshmallow guy.  Which as I hinted at earlier, I strongly disapprove of that dish.  But whatever.  

This sweet potato dish is exactly what I am looking for.  Not that it belongs in a Thanksgiving meal.  Not sure about that.  But it is amazing.  Everything in the relish toppings is so perfect.  The celery, the nuts, the dried cranberries, and of course, the goat cheese.  And Scot rated this a 10.  

Sweet Potatoes with Pecans, Goat Cheese and Celery

by smitten kitchen

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins

4 tablespoons olive oil, divided

1/4 cup toasted and cooled pecan halves

2 tiny or 1 small shallot

2 stalks celery

2 tablespoons flat-leaf parsley

1 tablespoon dried cranberries or cherries (optional)

2 ounces firmish goat cheese

Salt and freshly ground black pepper

2 teaspoons red wine vinegar

1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case the baby isn’t into the toppings. Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.

(Servings: 2-3, Prep time: 5 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  2/5

Rosti

Rosti is a delicious potato dish that we frequently had while we were in Switzerland.  All of the signature Swiss dishes that we had are made of some combo of potato, cheese and pork.  

I guess it is a lot like hash browns, but I like to think the process is more refined.  This recipe calls for boiling the potatoes first and using a waxy potato (like yukon gold).  I thought both choices were key to Rosti, but apparently both issues are widely disputed.  I really enjoyed the waxy potato and also really enjoyed the fluffiness from boiling the potatoes before grating them.  

We had this with a winter kale salad and some cinnamon, apple chicken sausages.  

Rosti

from A Taste of Switzerland by Sue Style

2 1/4 lbs firm waxy potatoes

salt and pepper

4 tbsp butter

2 tsp olive oil

The quintessential Swiss-German dish, a bit like has browns but crustier: boiled potatoes are skinned, grated and pan-fried till golden. Firm, waxy potatoes are essential, as is a heavy-based, preferably non-stick pan.

Boil the potatoes until just tender. Drain and refrigerate overnight.

Next day, peel and grate potatoes coarsely and season with salt and pepper. Heat half the butter and oil in a heavy frying pan and press the potatoes in to make a cake.

Cook over moderate heat for about 20 minutes or until the bottom is golden and crusty.

Invert the Rosti on to a plate. Heat the rest of the butter and oil in the pan, slide the Rosti back into the pan and cook the second side – about 10 minutes more.

(Servings 4, Prep time: ~1 day, Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  2/5

Paysanne Salad

While I was in LA (actually, in Long Beach), I met up with of my long-lost friends.  It was amazing.  And we ate at this little cafe, La Creperie, where I got this 'paysanne' salad.  It isn't clear to me if that is really a good name for this salad, but I just went with it.  

The salad is romaine lettuce, crispy potatoes, and bacon tossed in a Dijon vinaigrette and topped with a poached egg and toasted goat cheese.  

I first had fried potatoes in a salad while I was working on a school project in Mali, Africa.  My team and I worked in a village during the day and some of the younger women in the village would bring us lunch each day.  It was always some sort of meat in a sauce with rice.  But there was sometimes vegetables or something different.  My favorite variation to the norm was the lettuce with fried potatoes tossed in some sort of vinaigrette.  Unfortunately, we were strongly advised not to eat uncooked foods like lettuce so that we didn't get sick from the water it was washed with.  I live on the edge, so I would nibble on it.  I figured they might not even wash it in the village.  Anyways, I just love the idea of fried potatoes in salad.  

Paysanne Salad

For potatoes:

2 medium sized russet potatoes

3 tbsp of vegetable oil

1 tbsp butter

salt and pepper

For dressing:

1.5 tsp of Dijon mustard

1 tbsp of white wine vinegar

2 tbsp of balsamic vinegar

salt and pepper

3-6 tbsp of olive oil

For poached eggs:

4 eggs

1 tsp of white wine vinegar

For salad:

4 slices of bacon, cooked and chopped

2 heads of romaine lettuce, chopped

5 ounces of goat cheese

Start potatoes: Preheat oven to 375 degrees F. In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them.

Meanwhile, prepare the dressing: Whisk together the mustard, vinegars, salt and pepper in a medium bowl. While whisking, slowly add in the olive oil, to taste.

Poach the eggs: In a large, deep skillet or sauce pan, fill with water and bring to boil. Reduce to simmer. Add vinegar. Poach one egg at a time for 4-5 minutes. Place in cool water bath while cooking the others.

To assemble salad: Toss half the lettuce, half the potatoes, and half the bacon with some vinaigrette. Put on plate. Top with two poached eggs and half the goat cheese (formed into a round ball). Optional: toast the goat cheese with a torch. Repeat for second salad.

(Servings: 2, Prep time: 10 min., Cook tie: 1 hour, Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Stuffed Cabbage with Egg Lemon Sauce (Lahanodolmades Avgolemono)

Well hi there.  

I left and now I am back.  

I went to LA for a bit.  Had some important business to take care of.  Most importantly, Jay Leno asked me to come to his show and sit in the front row and awkwardly bob my body (mostly foot action) to his band's music.  I am useful.

No but really, I have spent the last week eating out and getting less comfortable with my winter coat (the fat one).  As always, I have been eager to get back into the kitchen.  LA definitely inspired me in many ways.  You will see some of the fruit of that mental labor later on.  

Tonight, I made this dish from elly says opa!.  She has said on her blog that this is one of her two favorite dinners to have at home.  It is steamed cabbage leaves stuff with a rice and ground beef mixture.  We def. enjoyed the dish.  I always love a good sauce and this is a very lemony sauce, which was delicious.  I must admit that it would be a little difficult for me to eat the stuffed cabbage without the sauce.  Not enough moisture and flavor in the stuffed cabbage alone.  But with the sauce, it is very good.  Please remember, though, that I like my meat full of fat (and this calls for a lean ground beef, which I did use).  I would rather eat no meat than lean meat.  It ain't my style.  So:  do I like white or dark meat t-giving turkey?

You are right, I do prefer the dark meat.  However, with a good gravy, I don't mind the slightly drier white meat.  And if there is a good cranberry sauce...even better.  Sometimes, it is the sauce and condiments that make the dish.  

Stuffed Cabbage with Egg Lemon Sauce (Lahanodolmades Avgolemono)

adapted from elly says opa!

For Stuffed Cabbage:

1 cabbage

1 large onion

1 lb. ground beef

1/2 cup white rice

1 egg, beaten

2-3 tbsp fresh dill, minced

2-3 tbsp fresh parsley, minced

1 tsp. salt

ground pepper to taste

2–2.5 cups chicken or vegetable stock

For Avgolemono Sauce:

3 eggs, beaten

1/2 cup fresh lemon juice (about 3 lemons)

1 Tbsp. cornstarch

Bring a large pot of water to a boil and add some salt. Meanwhile, peel the outermost leaves of the cabbage off and discard. With one hand on the cabbage to steady it, use a small paring or utility knife to cut around the core of the cabbage. Pop the core out with the tip of your knife. Then, add the cabbage to the boiling water and boil until the leaves are tender, about 12 minutes. Carefully peel the cabbage, layer by layer, reserving the leaves. If they are big, cut them in half.  The inside of the cabbage will not soften as much as the outside leaves, set those inside leaves aside (save about 10-13 of the outer leaves to stuff).

While the cabbage is boiling, juice the lemons for the Avgolemono sauce, set aside and save the rinds. Cut the large onion in half. Finely dice one half to use for the cabbage filling and cut the other half into about 5-6 pieces.

In a pot or dutch oven (I just use the same one as I did for the cabbage), put in the inside pieces of the cabbage (cut into 5-6 pieces), the large pieces of half the onion and the lemon rinds.

Lightly mix your ground beef, rice, beaten egg, finely diced half onion, dill, parsley, salt and pepper until the ingredients are incorporated. Lay a cabbage leaf flat on your work surface and place about two heaping tablespoons of the meat mixture at one end of the leaf. Tuck in the sides of the leaf and then proceed to roll it up. Place the rolled up cabbage seam side down on top of bed of veggies. Continue stuffing/rolling the remaining cabbage and placing them next to each other in the pot. When you have one layer completed, make another layer of the stuffed cabbage.

After you have made all your rolls, pour water or broth into the pot. The cabbage rolls shouldn’t be submerged completely, but you should be able to see the liquid coming up from the sides. I also place an inverted plate on top of the rolls, to

keep some pressure on them so they don’t open during cooking. Bring the broth to a boil and then cover, reduce heat to low and simmer for about 60-75 minutes, until the cabbage is very tender.

To make the avgolemono, mix together the eggs and lemon juice and then add the corn starch to make a slurry. Remove all the cabbage rolls from the pot and put on serving platter. Remove all the veggies from the broth and discard. Take a

few ladles of the broth from the cabbage rolls and slowly add it to the egg-lemon mixture, beating continuously. Then, add the avgolemono into the pot, again stirring continuously. Season to taste with salt and pepper. Serve sauce over cabbage rolls.

(Servings: 4, Prep time: 30 min., Cook time 75 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  6/10

Effort:  3/5

Dishwashing Effort:  2/5