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What's cooking?

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Madeline M

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Re: What's cooking?

by Madeline M » Tue May 22, 2012 10:23 pm

Mango and kale actually go well together. Maybe do grilled mango with wilted kale in a salad or make a mango sauce for the kale?

Steve P....made the brat burgers tonight. Yum!!! I did a pretty good coating of the spices on the outside and cooked them inside to get a good crust on them. Turned out superbly!
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Ken B

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Re: What's cooking?

by Ken B » Tue May 22, 2012 10:42 pm

Robin Garr wrote:

EX-cellent! But it leaves open the obvious follow-up question: Where did you find the grapefruit oil? Or did you make some by, say, steeping grapefruit zest in olive oil ...


No, I pretty much don't follow recipes, just riff off them. I just kind of looked at the proportions and dealt with what was easily available to me. I bought a bottle of "fresh squeezed" grapefruit juice from Whole Foods and then blended that with some pureed fennel that I had sauteed in plain old olive oil. BUT, it would be simple enough to make a grapefruit (or any citrus) infused oil. I make coffee and pepper oils a fair bit, pretty much anything that has oil based flavor and aromatics can be easily infused at home.
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Ken B

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Re: What's cooking?

by Ken B » Tue May 22, 2012 10:49 pm

Robin Garr wrote:We've got a bumper crop of kale in the garden now, so I'm looking for creative recipes - even main-dish items - using this versatile green.


I riff off this classic dish all the time. I've seen variations with white beans added too.

http://www.epicurious.com/recipes/food/ ... oup-356029

I never get tired of kale chips. Plus, you can crush them up and they make a great garnish for pasta.

http://steamykitchen.com/6926-crispy-kale-recipe.html

This isn't going to use up a whole lot of your kale, but it sure looks good to me:

http://www.playingwithfireandwater.com/ ... imchi.html

Ruhlman is always good for an idea:

http://ruhlman.com/2010/06/csa-week-1-b ... -pancetta/

As is Bittman:

http://www.more.com/mark-bittman-recipes-meatless

And if you have this book on your shelf, it is a great reference. Unfortunately the LFPL does not have it, only her older, but still very good book from the 80s.

http://www.harpercollins.com/books/Vege ... Intro_8726
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Re: What's cooking?

by Ken B » Tue May 22, 2012 10:52 pm

Here's another thing you can do with kale. I don't throw away the tops of vegetables. In this case, I had radish greens, beet greens and carrot greens. I parboiled them briefly, then pureed them. Added some leftover horseradish creme fraiche from the meal above, and some green garlic I had braised in cream and pureed the whole thing. Made a pasta sauce out of it and added some nice sausage and diced tomatoes. Kale would work just as well. Blend any vegetable with heavy cream and it's pretty much going to taste good.

Enjoyed with a very nice '09 Dom. des Braves Regnie.
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Re: What's cooking?

by Ken B » Tue May 22, 2012 10:55 pm

Eggplant Parm with broccoli salad, some roasted golden beets and whole wheat farfalle with toasted bread crumbs. Eggplant Parm is one of my all time favorites, but it got upstaged by the simple cucina povera: just toasted bread crumbs with a little salt and olive oil over pasta was darned good. Enjoyed with that Beajolais again.
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Re: What's cooking?

by Ken B » Tue May 22, 2012 11:00 pm

I'm not sure which I like more, gonzo tacos or gonzo hot dogs. A quick pickled spicy slaw, some chopped tomatoes and crushed potato chips with homemade Shichimi Togarashi dress up some Slagle's hot dogs. The glop in the back is a sloppier version of the fancy pants salad posted previously, plus there's some celeriac in remoulade on the plate as well, which I halfway thought about throwing on the dog, too.
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Robin Garr

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Re: What's cooking?

by Robin Garr » Wed May 23, 2012 7:47 am

Ken B wrote:No, I pretty much don't follow recipes, just riff off them.

Isn't that pretty much what we all do? Ha! Or make up new ones ...

Thanks for the additional info, Ken, and for the kale pointers.
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Re: What's cooking?

by Robin Garr » Fri May 25, 2012 7:26 pm

Kale and arugula walnut pesto with Thai red curry baked tofu. Sounds like an odd match of flavors, but it works. Good with Santa Vicenza 2010 "Ventoso" Morellino di Scansano (from Old Town).

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Re: What's cooking?

by Ken B » Sun May 27, 2012 4:15 pm

Robin Garr wrote:Good with Santa Vicenza 2010 "Ventoso" Morellino di Scansano (from Old Town).


I love that wine. Very modern in style, but good earthiness to balance the fruit, and a great value.
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Re: What's cooking?

by Robin Garr » Tue May 29, 2012 8:55 pm

Tarragon omelet and broccoli sautéed with onions and garlic.

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Re: What's cooking?

by Robin Garr » Wed May 30, 2012 9:12 pm

The quest for delicious main-dish recipes using kale from the garden continues with Gomen Wat, a fiery Ethiopian stew of greens with onions, garlic, ginger ... and a single early-arriving pod of okra.

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Re: What's cooking?

by Robin Garr » Thu May 31, 2012 7:58 pm

More farmers' market dining: Gobi Mattar Masala, Indian spicy cauliflower and peas.

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Re: What's cooking?

by Robin Garr » Fri Jun 01, 2012 9:24 pm

A gratin of farmers' market new potatoes, zucchini and summer squash with Capriole Indiana goat cheese and Parmigiano-Reggiano. 

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Re: What's cooking?

by Robin Garr » Mon Jun 04, 2012 7:31 pm

Cremini mushrooms high-heat roasted with garlic and oregano, over Abruzzese chestnut tagliatelle from Lotsa Pasta. It went nicely with leftover Blason de Bourgogne 2010 Bourgogne Pinot Noir from Trader Joe's, which held up well since Friday in the opened bottle. 

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Re: What's cooking?

by Steve P » Mon Jun 04, 2012 9:38 pm

Good ol' all beef Alpha Male Chili....Sissy's need not apply.

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