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, Apple, and Pomegranate Salad

1 generous pound Lacinato kale
1 x-large tart/sweet apple such as Stayman Winsap, Black Twig, Arkansas Black, or Pink Beauty
Arils from 1 x-large Pomegranate
About 1/2 cup finely grated Parmigiano
Dressing (below)
Croutons (below)

Remove the ribs from the kale, stack them and cut the leaves crosswise into 1/4-inch julienne.

Cut the apple into quarters, remove the cores, cut into thin slices (a mandoline is helpful) then stack the slices and cut them into a fine julienne. Toss with some lemon juice or some of the dressing to keep them from browning.

Toss the kale with the apple, most of the pomegranate arils, the Parmigiano, and as much dressing as desired. Scatter the remaining pomegranate over the top and serve.

8 cloves or more of confited garlic
salt to taste
1 teaspoon Dijon mustard
Juice of 1/2 large lemon
Generous grindings of black pepper
1/2 cup extra virgin olive oil

Mash the garlic cloves with some salt to a puree, whisk in the rest of the ingredients.

Whole grain sourdough bread
Oil from garlic confit
Finely grated Parmigiano

Preheat the oven to 350ºF. Cut the bread into cubes about 3/4-inch large (you need not remove the crusts). Toss with the garlic oil and some grated Parmigiano. Spread on a parchment lined baking sheet and sprinkle with more Parmigiano, don't worry about the cheese on the parchment it will become crunchy and delicious. Bake for 12 to 18 minutes, depending on how rustic the bread is, until the croutons are starting to brown, crunchy on the outside but still give in the center. Use as soon as possible or they lose their crunch.

Serves 4.

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