Crispy Roasted Kale Chips

A couple of years ago, my brother Steve and his then girlfriend (now wife) Masumi took (read: kicking and screaming - me, not Mom) Mom and I to a macrobiotic cafe in the East Bay.  I realize it's supposed to be healthy and good for your body but when confronted (that's right confronted) with a plate full of the parts of plants I typically cut off and toss, I was convinced I was either being punk'ed or punished.

Among the foliage they were trying to pass off as my lunch was a ginormous heap of Kale.  I was NOT on board for this.  While my family giggled and I contemplated life as an orphan/only child, we tucked in to graze.  Mentally I was trying to recall where the closest drive thru McDonald's was located - I had every intention of getting even.

Fast forward a couple of decades and I still hadn't even considered allowing kale to have a place in my shopping cart.  Then I read about kale chips.  I come from a culture that eats seaweed, I felt like I should reconsider my position on this offending vegetable - what better way than to make it into chips?  An epiphany was happening!

Kale chips are crisp, delicate and can be seasoned a number of ways - I'm going to break down the garlic and salt version, but scroll to the end for additional ideas.  Also you'll find there are a number of varieties of kale, they basically cook the same, so try any one or grab a couple of different varieties and mix it up!  If your kids are adverse to kale (like I was) getting them engaged to help could be a good way to introduce this vegetable to them!

Stuff you'll need:

• Kale - one bunch shrinks down to what looks like a single serving to me so you might want to consider several bunches if you're going to share.  
• Sea salt 
• Olive oil
• Garlic - finely minced
• Baking pan
• Silpat or parchment (not absolutely necessary but makes clean up a breeze)

Preheat your oven to 350

The hardest part of this treat is cleaning the kale - the woody stems of the leaves needs to be cut off - they don't crisp up, and personally I find the contrast of crispy leaves with not crispy stems to be off putting.  Then again, I DID admit being new to this kale appreciation thing...

You don't need to fuss about and cut the whole stem out, but I'd get rid of the widest parts - the easy way is to fold the leaf in half the way it naturally folds with the stem on one side as the fold.  Use a sharp knife (be careful!) and slice along the edge of the stem, taking the whole thing off in one chop.  You can tear the leaves into pieces about the size of a business card at this point if you like - just keep in mind they shrink when they cook so no need to make them bite size.

Wash the kale, and make sure it's as dry as possible (I use a salad spinner) - water on the leaves will lead to steamed kale rather than crisp kale.
Toss with olive oil and salt to lightly coat, and lay out in a single layer on baking pan.
Sprinkle with minced garlic and pop the entire tray in the oven.

Cooking times vary depending on who you ask - anywhere from 8 min to 15 min, your oven and the way it performs will be the greatest variable.  Keep your eye on the kale, you're looking for a rich dark green color, and for the leaves to flatten out a bit and become crisp.  My chips took about 12 minutes, eating them took about 4.

For a little variety, substitute various oils and/or add dry seasonings.  Some suggestions:

• Sesame oil soy sauce and a touch of wasabi powder for one Asian variation
• Sesame oil and 5 spice powder for another Asian variation
• Crushed chili flakes for a spicy kick
• Sprinkle dry salad dressing mix 
• Sprinkle finished chips with Parmesan before transferring to a plate to serve
• Get creative!  

Enjoy!

Bacon Bread

UPDATE:  This post was originally for white bread - delicious, simple, vegan white bread.

Then Bacon entered the picture, double smoked slab Bacon specifically, caused a ruckus and well, I had to update the post.  The instructions haven't changed that much, just note the part where you lace the dough with Bacon.  Veggie and vegan friends - my apologies, just ignore the meat.  I was weak and heeded the siren call of...BACON!

I used to be intimidated by bread.  Never mind my attempt to avoid carbs - the very thought of baking bread made me think I'd rather walk through a blizzard to buy a slice than try to bake a loaf at home.   So over the last couple of weeks I've spent time talking myself into getting over it and trying to bake a loaf.

As a kid I used to go to Deb's house where her mom Susan would make these loafs of bread and we kids would tear into them before they'd even cooled, slathering them with butter and enjoying all the yeasty warm goodness!  I'll forever associate the smell of bread baking with Susan Alan!

But I thought there was no way I could pull it off...what the hell was I afraid of????  Determined to conquer my fear I set off.  So to speak.

I did  some research, and looked at about a dozen different recipes trying to learn what the major tips and tricks were and to find a recipe I could deal with, and I cobbled together the bits.  Things like make sure the room is warm when the bread is rising, make it rise twice, use cooking spray instead of flour to keep the dough from sticking when you knead it, stuff like that.  Plus I had to find a way to make a loaf of bread without the much coveted Kitchen aid stand mixer.  I live in NY, I have a NY kitchen, I don't have anywhere to put one of those no matter how bad I want one.  And I DO want one.

So I had to work this out manually - and it was so much easier than I thought!  The result is a loaf of bread that's dense and chewy but still fluffy with a slight salty sweetness and a heady yeast aroma... hard not to eat the whole loaf at once...Oh and now there's Bacon.

Stuff you need (in two parts, makes two loaves):

Part 1:

• 1 packet of active dry yeast (1.5 tablespoons)
• 1/4 cup of white sugar
• 2 1/2 cups of bread flour
• 3 cups of very warm water (I used hot water from the tap)

Part 2:

• 1/2 cup All Purpose flour (I actually used a quarter cup, plus a quarter cup of wheat flour just because I had it around the house.  And it made me feel like I was somehow making this bread healthier.  Dumb, I know.)
• 1/2 cup canola oil
• 1 tablespoon plus 1 teaspoon salt (skip the teaspoon if you're making the bacon version)
• 5 additional cups of bread flour (possibly 4, but have 5 ready)
• Half a cup of bacon, cooked and diced - I use Schaller and Weber double smoked because that's what's available to me but there are some spectacular shops out there that turn out heavenly bacon...

• Non-stick cooking spray (like Pam)

In a big bowl, combine the yeast, white sugar, 2.5 cups of flour and three cups of warm water and whisk vigorously until smooth - like pancake batter -  about two minutes.

Now add the half cup of AP flour, the canola oil, and the salt.  Whisk again, till fully incorporated.

Now you're going to start to add the bread flour - I've made this bread several times, and it was 5 cups each time.  Add the flour one cup at a time making sure to incorporate it completely before adding another.

I switched to a spatula at this point to make mixing easier, then after about the third cup of flour, I just dove in with my hands as the dough starts to form and is easier to manipulate by hand.  Somewhere between the fourth and fifth cup of flour, you'll find the dough starts to form a ball and pull away from the bowl entirely.  Keep going mixing and kneading until the dough forms a smooth ball.

Once you've got all the flour incorporated, keep kneading for a couple of minutes (like 5 to 10 min) until you've got a slightly tacky but not sticky ball of dough.

Put this dough into a well greased bowl and cover with a damp cloth.  The dough will rise better if it's in a warm spot with no drafts.  My apartment was freezing this morning so I turned the stove on and put the bowl on the stove top near the vents with great results!  Now let it rise to about double it's size - it should take anywhere from 45 to 90 min depending on the temp of the room, and the humidity.  You'll know it's risen as far as it's going to go by poking it - when it's completely risen the place you poke will remain indented.

Cook the bacon while you're waiting for the dough to rise if you haven't already, drain on paper towels and set aside.

 When the dough has risen, you need to punch it down once and prepare it for a second rise.  Just stick your hand in the middle (weirdest sensation), and push the dough down.

Turn it out onto a surface sprayed with non stick spray  (counterless Chi, used a greased cookie sheet) and  divide the dough into two equal parts (my halves are nearly always off) and prepare two loaf pans by spraying with non stick spray.  Starting with one half of the dough, roll it out to about half an inch thick, cut that sheet into three parts and braid it together for an interesting finish on the bread.

If you're adding bacon, take one of the three parts of the braid, and flatten it a bit more - lay the bacon in the center of the strip, and pinch it closed.  Braid the bacon filled rope with the other two sections.

Place each batch into your loaf pans and cover with a damp cloth for a second rise - about 30 min  - until the bread reaches just the edge of the pan.

Pre-heat your oven to 350 - 375 and bake on the center rack until the top is golden brown (usually between 28 and 35 min, ovens vary).  Remove from the oven and pop loaves out onto a cooling rack.

Cut off a slice and see if you can resist eating the whole loaf...

Top with tomato and avocado and a smear of home made mayo (I didn't have lettuce) for a B.A.T. featuring built in Bacon!

Or slice and slather with a batch of home made butter!!

If your bread lasts a day or more, cut thick slices dip them in a batter of milk, eggs and sugar and make them into salty sweet French toast!

There's really no going wrong with this...There, de-mystified bread! Bacon'ed up - even better!

Enjoy!

So Delicious - Soffritto

For Christmas I received a couple of cookbooks - yes I am vaguely aware that for most women that might not be the best present but the giver in this case knows me well, and I found myself delighted as I tucked into "Salt to Taste" by Marco Canora - a beautiful volume of recipes  from Northern Italy.

The pages on basic broth and soffritto alone are worth the price of the book.  After reading a bit about the soffritto, I was fascinated and decided I had to try making it.  I've come to one conclusion - my life appears to have been incomplete until this point.  Naturally I had to share. I love aromatics.  I's official.

Soffritto is Spanish in origin, but appears to pop up in various Latino and Italian cuisines, and a couple of my wise ass Latina friends seemed surprised I'd never heard of it.  You guys have been holding out on me.  I'm talking to you YOU Lillian and Cassandra.

While there seem to be hundreds of variations, Salt to Taste covers a version which you could easily use as a base and alter depending on what you're making for dinner and personal taste.  As usual I winged it a bit but here's my version, based largely on Salt to Taste combined with a couple recipes I found online.

Stuff you'll need:

• Large carrots 
• Onions (I used sweet onions, Canora appears to have used red)
• Celery 
• Olive Oil

You need to mince stuff.  I mean a lot.  A lot a lot a lot.  the finer the mince the more flavorful the soffritto so this is no place to take shortcuts.  The recommendation is to use a knife, particularly for the onions, because if you're food processer blades are dull, the onion will get juicy and runny.  Not the goal.

This isn't minced enough yet...just a start. but you get the idea.

There are various suggestions on the ratio of onions to carrots to celery - I went with 2 cups of onion to 1 cup of carrot to 1 cup of celery and I'm loving the results.

In a fairly deep pan, heat about half a cup of olive oil over medium high/high heat - you're going to want to have enough in the pan to coat all of the veggies.  When the oil is hot, drop in all of your minced veggies - listen for the sizzle, you're aim is to fry the veggies, so keep the heat on the high side - I had to turn the heat down to a steady medium-high in order to see the steam come off the pan.

For the record, I wasn't buying this part - I thought there was no way I would be able to get soft caramelized veggies over high heat - boy was I surprised!

The sizzling veggies will release a bunch of steam - you want it to happen, apparently this is part of the trick.  Stir occasionally to ensure even heating and continue to cook until the veggies stop steaming.  If you've added enough oil and veg to the pan, this will take somewhere close to an hour.

Keep an eye on this now - once the steam heats off, things move quickly...

There are three levels of color you can target for the soffritto - blonde, amber and dark - I suspect this might be an Italian thing, as the various Spanish versions I found didn't mention any such differentiation.  The blonde is the palest with the crispest veggie flavor - you'd pull the pan off of the heat the moment the steam stops.  The amber has more caramelization to it - richer in color, and a bit sweeter.  Keep an eye on the pan because letting it go a bit longer will result in a dark soffritto - sweeter still, and a great light chocolate color.

Once you've got the batch to the color you like, make sure there's enough olive oil to cover, and put it in a tightly sealed jar in the fridge.  So far tonight, I've added a heaping spoonful to a quick version of a stewed beef ragu, and to the stock for a pot of slow cooked short ribs.  This is after I ate a spoonful or so as is.

You could add this anywhere you want to turn up the flavor - the aromatics in the mix enhance all manner of sauce, stew and soup.  That is if you don't just snarf it down as it is...

Enjoy!

Simmered Daikon

My mom used to make this dish - but at the time I wasn't a fan of daikon so I really didn't eat it.  Naturally mom knew best and now I find myself making this dish - although it's really mostly out of curiosity about technique and the amazing flavor of the broth, more so than sudden love for the flavor of this particular vegetable.

Bonus - it's easy to make this dish vegan if need be, by substituting a soy broth for the dashi broth (dashi involves steeping dried fish in the soup base, so it's really just a matter of how strict you need to be.)

Stuff you'll need:

• Dashi stock - enough to cover the daikon slices (I used about 4-5 cups, click the link for the recipe)
• Soy sauce to taste - a couple of table spoons for the non-vegan version, about 1/4 to 1/2 cup for the vegan version
• Mirin - 2 - 3 table spoons
• Dried Shitake - again use dried here the fresh ones don't have the flavor or aroma
• Daikon - Japanese radish, looks like a massive white carrot on steroids

Peel the thin outer skin from the daikon, and slice into fat slices - I find just under an inch works for me.  Using a pair of chopsticks for a guide, slice part way thru the slice creating an 'X' on the surface.  This is both decorative and practical as it helps the simmering sauce penetrate the daikon slices.

Put the daikon and the dried mushrooms in a pot with the dashi stock add soy sauce and mirin to taste (I prefer to go light on the soy sauce as it results in more delicate flavors in the end) cover the pot, and bring to a boil, move the lid aside a bit to let steam escape, turn the heat down and simmer until the daikon are tender and start to become ever so slightly translucent.

The vegan substitute for dashi stock would be more soy sauce, and mirin - also adding a piece of thick konbu to the pot - the flavor will be similar to what you would get if you use dashi, but without the fish stock flavor.

Enjoy!!

Munchy Corn Fritters

There's a restaurant in San Francisco, called E and O trading company, it's on Sutter street, between Stockton and Grant, and they make corn fritters.  Or should I say the BEST corn fritters ever?!!??  This is my humble attempt (second try) to replicate them.  Turned out pretty damn good if I do say so myself!

The first batch was oddly doughy and fluffy in a way that distracted from the corn.  Like state fair food.  This batch highlighted the flavor of the corn and the scallions with a crispy crunch from the light batter... delish!!

Stuff you'll need:

• One bag of corn (I used a 16 oz bag)
• 6 or 8 scallions roughly chopped
• pinch of salt
• several grinds of black pepper (coarse)
• 3 egg yolks
• 2 egg whites - whipped to stiff peaks
• 3+ tablespoons flour

Whip egg whites until soft peaks form (then whip a tiny little bit more) and set aside.

In a large bowl, combine corn, scallions, salt, pepper and 2 of the egg yolks stir until well mixed.  Sprinkle in your flour - adding a little at a time to avoid clumping.

Fold egg whites into corn mix 1/3 at a time - you may not need to use all the egg whites so fully incorporate the mix before adding more.

When finished, your fritter mix should look something like this

The idea is you want just enough batter for the kernels to bind but not so much that it's all batter no veg.

On your stove (unless you happen to have a deep fry machine in which case - we might not be able to be friends or you need to invite me over to use YOUR kitchen...)  heat a pan of flavor neutral oil - I like canola oil.  You'll need about an two inches of oil at the bottom of the pan, enough for the fritter to float.

Carefully scoop batter into the hot oil - about a quarter cup at a time for a large fritter.  As the batter heats it'll spread a little - if you find they come apart like confetti, add a little flour to the mix.

Let it fry for about a min and a half then flip and fry for another 1 1/2 min to two min until they turn golden brown.  Lift out of the oil and place on a paper towel to drain, and repeat until all the batter is used.

Serve with your fav. dipping sauce, here's one version;

• 1/2 cup of dark soy sauce or bottled tempura sauce
• 1 tablespoon sriracha sauce
• splash of mirin

Mix ingredients together and place in a small dish to serve.

I'm a fan of an even simpler version using soy sauce mixed with a little dashi myself.  

Enjoy!!

Onion and Fennel tart (or Tomato - alternate idea included)

This looks much more difficult that it needs to be - by employing store bought pastry dough, this dish is as easy as toast!

Oven to 325 - or whatever the pastry package recommends (mine says 400 but my oven is such that 350 works)

One large sweet onion like a vidalia
A couple Shitake mushrooms - sliced thin
A hand full of fennel seeds
Ricotta cheese
Feta cheese - crumbled
Store bought pastry sheets
Olive oil
Sea salt
Ground pepper

Thaw out the pastry sheet according to instructions - curl and pinch the edges up just a smidgen - that'll help keep the toppings in place.
Smear the top with a layer ricotta (not too think) - go for even if possible, no need to be fanatical about it though, the idea is to let it look hand made (read: imperfect).

Slice the onions into thin slices - using a mandoline makes it easier - set them in a bowl, and drizzle with olive oil.  Add a shake of salt and pepper and toss to coat.
Spread the onions out on top of the ricotta fairly evenly, then scatter the shitake amongst the onion.
Do the same with the fennel seeds
Top with the crumbled feta

Pop the whole kit and kaboodle into the oven and bake until the pastry is brown and the onions are cooked through.

For a milder onion flavor, saute the onions in a pan over medium heat with the olive oil and a chunk of butter until they start to become translucent - then put them on top of the ricotta.  I usually prefer it this way, but the tart above was for folks that like onions a bit more than I do!

If you don't like onions at all, you can substitute tomatoes for a tart like this;

Substitute Cherry tomatoes for the onion, and Shitake

Fresh Basil for the fennel

Add garlic and pine nuts if you have them

Ricotta cheese

Mozzarella and Parmesan for the Feta

Store bought pastry sheets

Olive oil

Sea salt

Ground pepper

Score the cherry tomatoes and stuff a little chunk of mozzarella in the middle

In a pan over medium heat, saute minced garlic and pine nuts in olive oil till the garlic starts to soften and become fragrant.

Follow instructions on the package to prepare the pastry, spread the ricotta, then place the cherry tomatoes on the cheese (you don't really have to line them up like I did, I was just in a mood for organized veggies.

Once all the tomatoes are set sprinkle on a little salt and pepper, and drizzle the garlic/olive oil mix over the entire sheet.  Top with grated Parmesan and pop into the oven.

Before serving, cut or tear the basil and sprinkle evenly over the tart

Vegging out.

I am a card carrying carnivore - but some of the people I love dearly...?  Not so much.  For those dear friends, I busted out the mandolin, grabbed a bunch of colorful veggies and came up with this dish.

Oven to 325
For the veggie bake;
One eggplant - medium sized
One large zucchini
Two fair sized tomatoes
one and a half bags of shredded mozzarella (more or less)
about a cup - cup and a half of Parmesan cheese
couple tablespoons of mixed herbs (I use herbs de Provence - my favorite go to herb blend)

For the sauce;
one large tomato, diced finely
several tablespoons of capers - they're salty so it's to taste
two garlic clove minced to within an inch of it's life...

For the veggie bake;
Using the mandolin (carefully - I've got a nasty scar from the time I nearly split my finger in two lengthwise with mine.  Sucks.  I don't recommend it.) slice the eggplant first - have a bowl of salted water handy, and drop the slices in the salt water as you go along.  Eggplant can have a bit of bitterness to them, briefly soaking them in the salt water tends to make it go away.
Slice up the zucchini and tomatoes as well - thin uniform slices of everything.  You can peel the vegetables prior to slicing if you like, but I don't - I find it looks and tastes better if you leave the skin in tact. Once everything is sliced set it aside for a moment.

In a large bowl, mix together the cheeses and the herb mix - I do this to make it easier when you start to assemble the dish, of course you don't have to.

In a oven proof baking dish (round casserole, or lasagna pan or some such) arrange the veg in layers, each slice over lapping the next and alternate the layers with the cheese.  For example, a layer of eggplant, then zucchini then cheese then tomato - like you're building a lasagna, only with no noodles.

Make sure the top layer is cheese, it's one of the ways I use to gage if it's done - once the cheese starts to brown, the dish is probably finished.

So once you've finished building the dish, pop it in the preheated oven - with a lid if you have one - and let it bake for about half an hour.  If it starts to brown too fast turn the heat down to 300.

Once the top turns a nice golden brown, take the dish out of the oven and let it rest for a bit - at least 15 min or so.  It'll make it settle a bit and make it easier to cut into it.

For the sauce;
Pour a generous glug of olive oil in a pan, add the garlic and stir it up.  When the garlic becomes fragrant and starts to soften, add the tomato and sauté the whole thing for a couple min.  The tomatoes will start to soften - you don't want them to mush completely.  Toss in the capers and stir to mix.

Slice the veggie bake up just like you would a lasagna.  I'd suggest using a dish with higher sides (see the picture) to keep the sauce on the plate and not the diner!  Top with the tomato caper sauce and serve!