Archive for November, 2014

Kale with Kielbasa and Egg

November 8, 2014

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This is a meal I took from Nigella Larson’s book How To Eat back when I was first making up “Late Night Suppers” for times that Kathy would be getting home late. In this case we returning from Albany, New York on a cold winter day and wondering what’s for dinner and I said, “Hey I have the stuff to make this new dish with kale and chorizo.” Kathy quickly agreed. Actually I had kielbasa but that works too.

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I start with a precooked turkey kielbasa, you know, one of those horseshoe shaped plastic wrapped things in the refrigerated case. Feel free to upgrade if you like. We have found we prefer the lighter turkey version. Start heating up a 10″ non-stick skillet and slice the kielbasa on the diagonal. Puts some oil in the skillet, either plain olive oil or vegetable, no need for EVOO here and toss in the turkey slices. Add more oil if it is dry and lots of smoked paprika.  I like lots of color here but use your judgment. Let some color develop on the meat, the good tasting stuff. Set the heat to low to keep warm.

While that is working get out a couple of large eggs and the kale. Let the eggs come to room temperature.

Put a large pot filled with water on the stove to bring to a boil.

Slice the kale leaves from the thick skins. I hold the end of the stem and pretend I have a machete and whack down one side and then the other. It goes very fast. Then cross chop the kale about 3/4″.

Now is  good time to make sure you have some plates warm in the oven. Big bowl type are fun.

Add some salt to the water and the kale. Let it cook for about 6 minutes, turn off the heat and then remove to a strainer set over a bowl.

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Add a good glug of plain white vinegar to the pot. Crack each egg into a ramekin (techno speak for a small dish) and then gently slip it into the water. The vinegar makes sure it holds together. Really fresh eggs don’t need it so much, but older eggs that are still perfectly good do. Let them cook about 3 minutes and then remove with a slotted spoon to paper towels to drain.

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Add the kale to the pan with the kielbasa and it it looks dry, add a bit of the reserved water back. You can be the judge.

Place the kielbasa and kale on the plate and top with egg. Salt and pepper the egg. You are done!

NOTE: You can use a lot more kale if you like, in this instance this was all I had from the CSA farm.

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Balsamic Glazed Salmon with Creamy Leeks

November 7, 2014
Balsamic Glazed Salmon
This is a recipe I discovered in Hannaford’s Fresh magazine they give away at the store. Used to be it had some really snappy stuff but not so now. But still interesting so pick it you if you are shopping in a Hannaford and give it a read. Most of their recipes are on line so you can find this one there. I will let you look it up there and here I am going to give you my adaptation of the same dish, with a bit of Pepper Coast Products thrown in.
 
This dish has three parts; the salmon, the glaze, and the leeks. Lets get going.
 
Heat the oven to 400F. 
 
Leeks:
 
The original recipe calls for 6 cups of leeks sliced, yes, that is a lot, and you can use less if you like. Clean them and slice them thin across. As you go up the stem you can pull off the dark green leaves and keep slicing. One good size leak makes a lot in a measuring cup. You also need a shallot minced. Heat a medium sized non-stick skillet on medium. Or maybe a large one, something that holds the leeks comfortably. Something in 9 to 10 inch range. Add some olive oil, EVOO is not needed here, let it heat up and and add the leaks and shallot, some salt and pepper and let them cook. We are looking for about 10-12 minutes cooking time here, if they start to take on too much color, turn down the heat. At the end add some wine and water, about 3 tablespoons each, let bring to a simmer, then a tablespoon of butter and turn off the heat after strining in. This part is done. 
 
Glaze:
 
Start making this up while the leeks are simmering. I have used many different jams and chutneys for this and they all work. So get a small bowl, one you can micorwave if you need to and put in a few tablespoons of what you have on hand and want to try. I have used Nervous Nellies Cranberry Peach Chutney, NN’s Rhubarb Ginger Chutney, Bornco Bob’s Raspberry BBQ Sauce, Red Currant jelly as they suggest, Shiriacah,  you get the idea. Some sweet with fruits, and some heat. Mix this together, use the MW if necessary.
 
Salmon:
 
I recommend only wild caught salmon, sorry there are too many issues with all of the farm raised salmons. You want to check it for pin bones. Most of the bone are gone when it gets to to you and they are tiny, but take the time to pull them out. Run you fingers along the middle part of the fillet and you will probably notice them. Use heavy tweezers or needle nose pliers. Its easy. Then I salt it and give it a good coat of Finessence and spray it with a bit of oil so the seasonings will mingle with the  fish. I usually leave the skin on and place the fish on some foil in a baking pan, whatever fits. Then before going in the oven coat the top with the glaze you made earlier. Bake for about 10 to 12 minutes and then finish under broiler to glaze the glaze.
 
Finishing:
 
To plate up place a bed of leeks on a warmed plate and then a chunk of salmon on that. Add extra glaze if you like. 
 
We made this first in 2008 and have made many times again when we have a source of good salmon and plentiful leeks. 

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Bittman Makes Cover of Time!

November 7, 2014
Time Magazine, October 20, 2014 did a cover feature “The Truth About Home Cooking” by Mark Bittman. I love this guy, so down to earth and straightforward with his comments. I do have to admit that it was my wife that introduced him to me. She heard about him online, then got one of his smaller cookbooks that she used as her primary cookbook for two years while she was going to school and working away from here. We have since acquired more of his books and use them frequently.
 
His current focus is getting us back to our kitchens and actually cooking our on meals. He and others, Michael Pollan comes to mind, are perplexed by the American obsession with all things cooking, cook books, gadgets and 24×7 cooking shows. But are people really cooking? Considering how unhealthy we have become as a nation, and the shear numbers of fast foods meals sold everyday, perhaps not. 
 
I would like to dig a little deep on his claims. He says the stores and farmer’s markets are filled with good stuff if you would just take advantage of it. I say if they are full of good stuff people are taking advantage of it. We had a recent experience here where all the suppliers of one of our local grocery store chains went on strike. I went into one of the stores about a week later just to see what it was like. I did not expect to see what I did. The shelves were stripped bare. So that stuff does not just sit there. True, fresh stuff spoils and gets thrown out, but a lot of it goes home with someone.
 
Sometimes I watch what is coming out of other’s grocery carts at the check out counter. Sometimes I wish I could go home with them just to see what yummy things they will make of that. At times the clerks ask if they can go home with me. So I know some are cooking up some good meals. But over all I think Bittman is right. Some are enthusiastically cooking up good meals, many are just observing. 
 
The great thing about Bittman is that at every opportunity he encourages you to get creative. Start simple, then embellish a bit if you like. 
 
I recommend you find this article, read it and let me know what you think.

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