KALE & BRUSSELS SPROUTS SALAD

Adapted from Bon Appétit, November 2011

Ingredients:

2 T lemon juice

1 T Dijon mustard

1 t minced shallot

1/2 small garlic clove, minced or grated

1/8 t kosher salt, plus more for seasoning

Freshly ground black pepper

1/4 c extra virgin olive oil, divided

1 bunch Lacinato kale, center rib discarded, leaves shredded

6 oz. Brussels sprouts, trimmed, finely shredded with a mandoline

1/4 c almonds with skins

1/2 c finely grated pecorino

Methodology:

Combine lemon juice, mustard, shallot, garlic, salt, and a pinch of pepper in a small bowl.  Set aside to allow shallot and garlic to mellow.

Measure 1/4 c oil into a cup.  Spoon 1 T oil from cup into small skillet; heat oil over medium-high heat.  Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.  Transfer nuts to a paper towel-lined plate.  Sprinkle almonds lightly with salt.  Set aside to cool.  When almonds are cool, chop roughly.

Slowly whisk remaining oil into lemon-mustard mixture.  Season dressing to taste. Whisk in 1/4 c cheese.  

Mix kale and Brussels sprouts in your salad bowl.  Add dressing and cheese to kale mixture; toss to coat.  Season with salt and pepper.  Garnish with almonds. 

Variations:

1. If your Brussels sprouts are very small, they will be a beast to shred.  Pulse the kale and Brussels sprouts in a food processor until they’re a consistency you like instead!
2. Replace the toasted almonds with pecans, and add some chopped dried cranberries or currants.

GOAN SHRIMP CURRY

Modified from Burlap and Barrel

Ingredients:

1 lb shrimp, peeled and deveined

Salt to season

2 - 3 T ghee or oil

1 large onion, thinly sliced 

1 red bell pepper, thinly sliced

1/4 t salt

5 garlic cloves, sliced

1 2" piece ginger, peeled and julienned

1/4 c Burlap & Barrel Goan masala spice blend

1 can (13.5 oz) coconut milk, shaken

1/2 c water

4 t sugar

1 qt shishito peppers

1/4 c cilantro, sliced

Juice of 1 lime

Methodology:

If the shrimp are frozen, defrost in a large bowl in cool water in the fridge, with 2 T salt.  If shrimp are thawed, season with 1 t salt and set aside.

Heat the ghee in a large dutch oven over medium heat.  Add the onion and pepper, season with salt, and cook until the onion is translucent and softened.

Add garlic and ginger, and cook for another 2 minutes.

Add the spice blend, as well as more ghee if necessary.  Cook for 40 seconds, stirring constantly.

Deglaze with coconut milk and water.  Add sugar, knorr powder and shishito peppers, and cover.  Cook 7 minutes.

Taste for seasoning.  Add shrimp and cook 2 minutes.  Add cilantro and lime, and serve with rice and naan.

BLOOD ORANGE MARMALADE

From Food Wishes

Ingredients:

4 or 5 blood oranges, rolled and halved

Sugar, to equal total volume of zest and juice (approx. 1 3/4 c)

1/2 lemon, juiced

Methodology:

Juice oranges, reserving juice in a large measuring vessel (note volume, juice should equal at least 1 c).

Juice lemon, adding juice to vessel.  

Cut each juiced orange (and one lemon) half in half, longitudinally, and then in half latitudinally, so you have 8 rounded wedge-shaped pieces of pulpy peel. Scrape the pulp off and add it to the reserved juice.  Pare down the peel from the pith side, removing the pith until you begin to see the pores.  

Place all pared peel into a saucepan, and cover with 6 c cold water.  Bring to boil, reduce to simmer, and cook until peel is very soft, 45 - 60 minutes.

Drain peel, allow to cool, finely julienne, and add to cup measure.  Note final volume, then pour into saucepan (no need to wash), and add an equal volume of granulated sugar.

Add half the juice volume (in this case, 1/2 c) of water, and bring to boil.  Simmer, stirring continuously, until marmalade thickens slightly and reaches 220°F.

Pour into sterilized jars, or store in refrigerator.

As written, this mixture makes 3 half pint jars of marmalade.

CHICKEN LAAB

From Hot Thai Kitchen

Ingredients:

3 T jasmine or sticky rice grains

2 makrut lime leaves

3 T water

1 lb ground chicken

1 t + 1 T fish sauce

2 shallots, sliced lengthwise

2 - 3 T lime juice

2 t urfa chili flakes

1/4 t sugar

2 scallions, thinly sliced

1/3 c cilantro, chopped

1/3 c mint leaves, torn

Methodology:

Sauté the rice grains and lime leaves in a dry cast iron skillet over high heat, stirring and tossing until the rice is golden.  Pour into a mortar and grind into a rough powder.  Set aside.

Bring the water to simmer in a large dutch oven.  Add the chicken and 1 t fish sauce, and cook until the chicken is done.  Add shallots, and cook 1 more minute.  Remove from heat.

Add remaining ingredients, and top with 1 T toasted rice powder per serving, at the table.

Serve with sticky or jasmine rice and sliced fresh vegetables (cucumbers, peppers, beans)

CHICKEN, LEEK AND BEAN BRAISE

From Bold Bean Co

Serves 4

Ingredients:

4 slices pancetta, finely diced

1 t olive oil

Truffle salt and black pepper

4 bone in, skin on chicken thighs

2 large leeks, trimmed, halved lengthwise and cleaned

3 garlic cloves, sliced

1 t dried thyme

1/2 c prosecco or white wine

2 T whole grain mustard

3 T crème fraîche

1/4 t dried black garlic granules

3 - 4 c cooked cannellini or pinto beans (2 cans)

Methodology:

Place the pancetta in a pot or dutch oven over medium heat.  Cook until crisp and fat has rendered.  Remove pancetta to the side and reserve fat in pan.  Add olive oil.

Season the chicken with truffle salt and pepper, and sear skin down in the pot for 12-15 minutes, or until well golden.  Turn the heat down if the skin is browning too fast.  Flip chicken and cook for another 4 minutes, then move off heat to a plate.

Remove all but 3 T chicken fat, and supplement with butter if there's not enough fat in the pot.  Reduce heat to medium.

Add the leeks, stir well and add 1/2 t truffle salt.  Cook, stirring occasionally, until the leeks begin to caramelize, 8-10 minutes.  Add garlic and thyme and cook for another minute.

Deglaze with the wine and simmer, scraping the bottom and edges of the pot, until the wine has almost entirely evaporated.  

Stir in the mustard, crème fraîche and dried garlic, and pour in the beans, rinsing the container with 1-2 c water and adding that to the pot as well.  Stir well, and taste for seasoning, but be aware that the braise will reduce a little as it cooks.  

Bring to boil, then reduce heat to medium low.  Add the chicken thighs, skin up, and simmer for 15 minutes.

______

Serve with mashed potatoes or fresh pasta and broccolette.