About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Kale Chips

I like to us the more mature and sturdy leaves for this method of preparing kale.

8 oz. Lacinato kale, aka Tuscan kale, Dino kale, Cavolo Nero
1 1/2 tbsp olive oil
Sea salt or truffle salt to taste or other flavored salt
Optional - pepper flakes, black pepper

Preheat the oven to 300°. Wash the kale in 2 or 3 changes of water, inspecting for critters. Cut away the mid ribs and tear the kale into bite sized pieces. Alternatively, you can leave the leaf halves intact. Toss the kale with the olive oil to coat the leaves well. Arrange the kale on a large baking sheet, they can overlap some but don't pile them in the center of the sheet. Bake for 30 minutes until crispy. Toss with salt to taste and pile in a bowl to serve right away. If the leaf halves were left intact, they can be served standing upright in a tall container.

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