lemon slices

Market Matters: Tuscan Kale, Raw and In The Slaw

09 Jan 2011
Tuscan Kale

It’s the dead of winter most places. But here in Hollywood, our Farmers Market is going strong. Sure, we may not have a lot of the same sorts of fresh produce we enjoy during the other three seasons. But just look around the Hollywood Farmers Market and you’ll see lots of seasonal things to love. Citrus, carrots and fennel thrive here in the cooler months.

Catching my eye today was kale. Where I live kale is a great winter green. I love it in braises and I love it in soups. But for a brief time each winter a slightly different sort of kale shows itself.

Maybe you’ve heard of it. It’s developing a bit of a cult status among chefs in the past decade or so. It has a more delicate leaf with a less fibrous stem than the curly stuff you may be used to seeing.

When I was at the market this morning I was attracted to it right away. It has a pebbly leaf and is dark greenish-blue. It’s an Italian variety that thankfully grows very well in our “Mediterranean” climate in Southern California. In a nod to its origins, it’s most commonly called Tuscan kale, but I have seen it referred to also as black kale, lacinato and dinosaur kale (presumably due to it’s reptilian, crenulated texture).

Tuscan kale has all the great qualities of its sturdier cousin. Most recipes suggest blanching the kale, then reheating it in olive oil or braising it further with a little stock. Which is a great way to go because typically kale is so chewy and so “green” tasting that it really requires a lot of wet heat to be perfectly palatable.

Sippity Sup Continues »
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Tuscan Kale with Lemon, Parmesan & White Anchovies

Tusacn Kale with Lemon, Parmesan & White Anchovies
By jgreghenry Published January 9, 2011
Prep time: 20
Yield:1 ()

Ingredients:

  • 1 bn tuscan kale
  • 2 sli rustic sandwich bread, with crusts
  • 1 clv garlic, peeled and chopped
  • 0.25 c parmesan cheese, finely grated, plus more for garnish
  • 0.25 c olive oil, plus more for garnish
  • 1 lemon, juiced
  • 1 t lemon zest
  • 0.25 t kosher salt
  • 0.25 t red pepper flakes (or to taste) optional
  • 12 marinated white anchovy fillets
  • 0 lemon slices, optional

Directions

Trim bottom 2 inches off kale stems and discard. Remove the center ribs by running a small, sharp knife down either side of the rib of each leaf. Discard the rib and throw the leaf portions into a bowl of cool water and rinse them well. Their nubbly nature leaves all sorts of nooks and crannies for grit or bugs to hide. Dry them well and slice the leaves into very thin ribbons chiffonade style. You should have 4 to 5 cups. Place kale in a large bowl. Toast the bread slices in a toaster until golden. Tear them into small pieces and pulse them in a food processor until mixture forms coarse crumbs in a variety of sizes and shapes. Using a mortar and pestle to pound garlic into a paste. Add 1/4 cup cheese, 1/4 cup oil, lemon juice, lemon zest, salt, red pepper flakes and pound them together further. Spoon the dressing over kale and toss very well to thoroughly combine, it will be quite thick and will take a lot of tossing to coat leaves. Let slaw sit for at least 5 minutes and up to overnight, then serve topped with bread crumbs, marinated anchovies, additional cheese, a drizzle of oil, and optional lemon slices.

Notes:

serves 4 Source: Inspired by Melissa Clark

Kabob Party- Simple Grilled Shrimp Skewers & Tomatillo Avocado Salsa

29 Jun 2010
Grilled Shrimp Skewers & Tomatillo Avocado Salsa

The best kabobs are really the most simple. Especially when they are a part of your summer entertaining. Kabobs and parties are a great combination.

First off because one of the best ways to keep guests entertained at a casual party is to get everyone involved in the cooking. Kabobs are perfect for those “let’s all pitch in” evenings outside when the weather is warm. The prep work can all be done in advance of the cooking. The skewering of ingredients can be left to some of the older children, allowing the adults some time for a cocktail at sunset.

When it’s time to actually cook the skewers it’s easy to delegate the task to Uncle Louie or Cousin Velma because even they can’t easily screw it up!

This is why I like to keep kabobs simple. But just because they are easy doesn’t mean there are not a few rules to assure Kabob Party success.

Sippity Sup Continues »
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Brined Shrimp Skewers with Tomatillo-Avocado Salsa & Grilled Lemon Slices

Grilled Brined Shrimp Skewers with Tomatillo & Avocado Salsa
By jgreghenry Published June 29, 2010
Prep time: 90
Yield:1 ()

Ingredients:

  • 0.333333 c kosher salt
  • 0.333333 c brown sugar, packed
  • 1 q cool water
  • 24 large shrimp, peeled and deveined
  • 0.25 c olive oil
  • 3 t garlic, minced
  • 1 T flat-leaf parsley, chopped
  • 0.25 t red pepper flakes
  • 2 T dry white wine
  • 4 oz fresh tomatillos, husked, washed, and coarsely chopped
  • 1 t serrano chile, seeded and corarsely chopped, or to taste
  • 1 large ripe, creamy acocado, peeled, pitted and coarsely chopped
  • 1 T green onion, chopped
  • 2 T extra-virgin olive oil
  • 1 T fresh lemon juice
  • 0.5 t sea salt
  • 0.25 t freshly ground black pepper, as needed
  • 2 T cilantro, coarsely chopped
  • 0 lemon slices as needed

Directions

For the brine: Stir the kosher salt, brown sugar into 1-quart cool water until dissolved. Add the shrimp and refrigerate at least 15 minutes or up to one hour. For the marinade: Mix 1/4 cup olive oil, 2 teaspoons minced garlic, flat leaf parsley, red pepper flakes, and dry white wine in a small bowl and set aside. Remove the shrimp from the brine. Wash and dry throughly. Toss them with the marinade, coat and marinate for 1-hour, covered in the refrigerator. For the salsa: In a food processor, combine the tomatillos, remaining teaspoon garlic, and serrano chile; pulse to finely chop. Add the avocado and green onion and pulse til just blended. The finished salsa should have some texture. Place the salsa in a small bowl and toss with the extra-virgin olive oil, lemon juice, salt and pepper. Store, covered and refrigerated up to 2 hours. Toss with cilantro just before serving. To grill the shrimp: Light a charcoal fire. Drain the shrimp from the marinade. Place the 6 shrimp on a work surface in front of you alternating the shrimp left and right, tucking them into themselves, following their natural shape. Secure the shrimp with 2 skewers so that they grill evenly and turn over easily. Grill the shrimp over medium-hot coals until they are barely cooked through, about 3 to 4 minutes total, turning halfway through. Grill the lemon slices until softened and well marked by the grill. Place the shrimp and lemon slices on plates and top with the salsa. Serve warm or at room temperature.

Notes:

serves 4 Source: Adapted from CIA faculty member John Ash