spicy sautéed kale and broccoli rabe

November 15th, 2012

spicy sautéed kale and broccoli rabe

THANKSGIVING TIP:
This is another good side to balance the starch-heavy meal of turkey, stuffing and potatoes.
You can omit the chili peppers if you or your guests do not want spice.
Tuscan kale is also referred to as “black kale” or “dinosaur kale”

 serves 4

 what you need:
1 pound Tuscan kale and rapini leaves, thick stems and ribsremoved
2 tablespoons olive oil
1 teaspoon koshers salt 
8 garlic cloves, thinly sliced
fresh lemon juice from 1 lemon
2 tablespoons heavy cream
1 teaspoon crushed red peppers Read the rest of this entry »

satisfying hunger and putting your heart in a bowl: harvest minestrone with autumn vegetables and farro

November 9th, 2012

harvest minestrone  soup with autumn vegetables and farro 

 satisfying hunger and putting your heart in a bowl:
harvest minestrone with autumn vegetables and farro

In her book, The Gastonomical Me, M.F.K. Fisher explained that she wrote about food (rather than other topics) not only because she was “hungry” but also because:

 [O]ur three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. [W]hen I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it … and then the warmth and richness and fine reality of hunger satisfied… and it is all one.

Nowhere are Ms. Fisher’s words more poignant or demonstrative than when it comes to a bowl of hot soup. Nutritious, filling, and restorative, soup provides warmth to our body and comforts our soul.

Recently on the news I saw one easterner give a fellow easterner (a victim of Hurricane Sandy) something hot to eat. As she handed her the food, she placed her other hand on the recipient’s arm. It was a moving moment. I thought of Ms. Fisher’s words about the co-mingled needs for food, security and love and this week’s simple pleasure was born: harvest minestrone with autumn vegetables and farro. 

Child looking into kitchen pot

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harvest minestrone with autumn vegetables and farro

November 9th, 2012

 harvest minestrone with autumn vegetables and farro   

 harvest minestrone with autumn vegetables and farro

serves 4
330 calories (per 4 ounce serving)

what you need:

soup
1 tablespoon olive oil 
½ cup lardons (or diced pancetta)
3 garlic cloves, minced
2 celery stalks, diced 
½ cup diced carrots (various colors) 
½ cup diced parsnips
½ cup diced onions 
½ teaspoon piment d’espelette
½ cup diced winter squash (butternut or kabocha) 

12 Crimini mushrooms, quartered 
1 can whole San Marzano tomatoes, chopped and drained
6 cups quality chicken stock (or bottled water)
1 bouquet garni (fresh Italian parsley, 1 bay leaf, fresh thyme sprigs) 
½ cup Perlato (pearled) farro
2 cups chopped Tuscan kale
kosher salt (to taste)
freshly black ground pepper (to taste)

garnish
minced fresh Italian parsley (as needed)
grated parmesan cheese (as needed) Read the rest of this entry »

“Newdorf” Salad (the Waldorf salad revisited)

November 1st, 2012

 

A new version of the Historic Waldorf Salad. The Newdorf

“Newdorf” Salad
(Waldorf salad revisited)

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kale and turnip slaw with mustard seed dressing

April 15th, 2012


Mcgrath Family Farm Recipes kale and turnip slaw with mustard seed dressing 

 kale and turnip slaw with mustard seed dressing

serves 4

what you need:

from the farm
1 bunch baby Tuscan kale leaves, trimmed and en chiffonnade
1 cup grated (or julienned) purple globe turnips
¼ cup currants
¼ cup pine nuts, toasted Read the rest of this entry »

giving thanks 6 ways

November 17th, 2011

Those who took the “be a 10” challenge (October 6, 2011 post) received 6 Thanksgiving side dish recipes for their $10 donation. It is not too late. If you would like to receive recipes for:

wild mushroom and brioche stuffing with chestnuts and fresh sage

wild mushroom and brioche stuffing with chestnuts and fresh sage

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duck, duck, tart: duck and kale savory tartlet with black chanterelles, fresh sage and thyme

November 11th, 2011

Duck Tart

duck, duck, tart: 
duck and kale savory tartlet with black chanterelles, fresh sage and thyme 

“Duck, duck, goose…” On a recent return from France I sat next to a man from Toulouse and our conversation began by discussing ducks and geese, although in the culinary-sense, not related to the childhood game. It was an natural topic of conversation because Toulouse is well-known for its ducks and geese and boasts regional specialities such as foie gras, cassoulet, and garbure. The temperature has finally caught up with the calendar and everyone is craving comfort food. My transatlantic conversation (and the fact that it is duck season) inspired this week’s simple pleasure: duck and kale savory tartlets with black chanterelles, fresh sage, and thyme. Comfort food, redefined. Read the rest of this entry »

kale and red quinoa tabbouleh

February 18th, 2011

kale and red quinoa tabbouleh

stats:

serves 8-10

what you need:

1 cup red quinoa
1 1/2 cups water
1 teaspoon kosher salt

2 cups blanched kale (tuscan and curly), stems removed, finely chopped

1 red onion, diced brunoise
3 tablespoons fresh Italian parsley, minced
3 tablespoons finishing olive oil
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon fleur de sel (or as needed)
1/2 teaspoon Xérès or Spanish vinegar (Vinagre de Jerez)

how to:

  • Cook Quinoa.  Gently rinse quinoa until water is clear.  Bring salted water to a boil.  Add quinoa.  Simmer uncovered about 20 minutes until all of the water has been absorbed.  Remove from heat and cover with a lid.  Fluff quinoa with a fork and let it come to room temperature.   You will yield about 2 cups of quinoa.
  • Blanche Kale.  Place kale in a pot of salted, boiling water for 2 minutes (place a lid smaller than the pot or something equally heavy on top of the kale to submerge it if it rises above the water line). Remove kale from the boiling water and plunge in an ice bath.  Drain and dry well. Finely chop.  You should yield 2 cups.
  • Combine Ingredients. Combine kale, onion, parsley, olive oil, zest, lemon juice, salt, vinegar, and quinoa.
  • Adjust Seasoning.  Season to taste with salt (you may need more salt, depending upon how salty your quinoa water was).
  • Serve. Serve chilled.