Parmesan Kale Salad with Raisins

Servings: 4 to 6 Servings
Preheat: 
Prep Time: 1/2 hour
Source: Eat, Drink, Smile- Beth From Nashville

Allie Gold’s favorite Kale Salad

Ingredients: 

1 large bunch of kale, washed, de-stemmed and torn into pieces
1/2 cup raisins
1/2 cup golden raisins
juice of 1 freshly squeezed lemon (2-3 Tbsp)
1/2 – 1 tsp lemon zest (from lemon above)
1/2 cup finely grated Parmesan
1/4 cup of olive oil
1/2 cup chopped, toasted nuts (almonds, pine nuts, walnuts, pecans, any kind could work!)

Salt to taste

Directions: 

Take torn kale pieces and in batches, pulse in food processor until finely chopped*. Place chopped kale into medium bowl. Add raisins, lemon juice, and lemon zest. Toss together.

Stir in parmesan and olive oil, evenly coating all kale. Add in nuts and toss. Salt to taste before serving.

*It took 3 batches in the food processor for me to get it all chopped. You should have approximately 4 cups of finely chopped kale when finished.

Sweet Potato Salad

Servings: 4
Preheat: 425
Prep Time: 30
Source: https://www.loveandlemons.com/sweet-potato-salad-recipe/#wprm-recipe-container-51120

This roasted sweet potato salad recipe is a delicious lunch or side dish! If you’re making it in advance, wait to add the dressing and the avocado until right before you eat.

Ingredients: 

4 sweet Potatoes, cubed
1 recipe Tahini Dressing (below)
4 cups arugula
⅓ cup crumbled feta
1 avocado, sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas or toasted pine nuts
Sea salt and freshly ground black pepper

Tahini Dressing
¼ cup smooth tahini (not the dry, stiff stuff at the bottom of a jar)
3 tablespoons water, more if needed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
1 small garlic clove, grated
¼ teaspoon sea salt

Directions: 

Preheat the oven to 425°F and line 2 large baking sheets with parchment paper. Toss the sweet potatoes with olive oil, salt, and pepper and spread evenly onto the baking sheets. Roast for 25 minutes or until the edges are browned.

In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth. If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas or pine nuts. Season with salt and pepper to taste and serve.

Whole Roasted Cauliflower With Pistachio Pesto

Servings: 4
Preheat: 400
Prep Time: 1 hour
Source: https://cooking.nytimes.com/recipes/1021963-whole-roasted-cauliflower-with-pistachio-pesto

Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it’s topped with a verdant blend of herbs and pistachios. This version delivers a browned cauliflower that ends up soft enough — custardy almost — to serve with a spoon. And it all comes together in one pan, with water added right to the skillet to steam and soften the cauliflower while it roasts over caramelized onions. Sprinkling some Parmesan on top is a nice way to finish this dish.

Ingredients: 

FOR THE CAULIFLOWER:
1 head cauliflower, preferably orange (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
2 small yellow onions, sliced 1/4 inch thick lengthwise
¾ teaspoon kosher salt
Pinch of black pepper

FOR THE PESTO:
Zest of 1 lemon
½ cup lightly packed cilantro and flat-leaf parsley leaves, plus more for garnish
¼ cup extra-virgin olive oil
¼ cup raw shelled pistachios
1 garlic clove, sliced
¼ teaspoon kosher salt
Pinch of black pepper

Directions: 

Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.

Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.

Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.

Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.

Creamy Polenta With Mushrooms and Kale

Servings: 4
Preheat: 
Prep Time: 1 hour
Source: https://cooking.nytimes.com/recipes/1021827-creamy-vegan-polenta-with-mushrooms-and-kale?searchResultPosition=2

I modified this to make it non-vegan and added dried porcini mushrooms, because they make everything more delicious. We made it with chard, but chard wilts quickly in the mushrooms and doesn’t present well in leftovers, so I would recommend using kale. We left out the rosemary, and it was fine.

Ingredients: 

FOR THE POLENTA:
6 cups low-sodium vegetable broth, plus more as needed
Kosher salt and black pepper
1 ½ cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tablespoons butter

FOR THE MUSHROOMS:
3 tablespoons olive oil, plus more as needed
1 small yellow onion, finely chopped
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
1/2 cup dried porcini mushrooms, soaked for 30 minutes in 1/2 cup warm water, then chopped
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
Pinch of red-pepper flakes
3 tablespoons tomato paste
⅔ cup full-bodied red wine
1 cup low-sodium vegetable broth
1 large or 2 small bunches (about 10 ounces) kale (best) or Swiss chard, stemmed, then leaves torn into bite-size pieces
1 teaspoon red wine vinegar
Chopped fresh parsley, for serving

Directions: 

Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter. Season to taste with salt and black pepper; cover and set aside.

Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Add filtered water used to soak porcini mushroom to pan. Raise the heat to medium-high, and add the fresh mushrooms and, optionally, the rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.

Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.

Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.

Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.

Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

New England Fish Chowder

Servings: 8 as a main course
Preheat: 
Prep Time: 1 hour
Source: https://www.epicurious.com/recipes/food/views/new-england-fish-chowder-105200

To me, this is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn’t require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

Ingredients: 

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups fish stock, chicken stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Directions: 

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.

3. Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over-season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.

6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

Strong Fish Stock, made with the heads and bones from the cod or haddock you buy for chowder, is by far the best choice for this recipe. I urge you to make it, but if you can’t, there are alternatives listed in the recipe.

For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

Lemony Shrimp and Bean Stew

Servings: 3
Preheat: 
Prep Time: 30 minutes
Source: https://cooking.nytimes.com/recipes/1020828-lemony-shrimp-and-bean-stew

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Ingredients: 

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

Directions: 

Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

Tangy Lemon Cookies

Servings: 50
Preheat: 350
Prep Time: 
Source: From “The Last Touch”, Gourmet Magazine, October 1986

crsip delicious lemon cookie

Ingredients: 

1 ½ sticks (¾ cup) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
1 ½ tablespoons freshly grated lemon rind (about 3 lemons)
¼ cup fresh lemon juice
1 ½ cups all-purpose flour
1 ½ teaspoons double-acting baking powder
½ teaspoon baking soda
¼ teaspoon salt
Confectioners’ sugar for sifting over the cookies

Directions: 

In a bowl with an electric mixer cream together the butter and the sugar, add the vanilla, the rind, and the lemon juice, beating, and beat the mixture until it is smooth.

Into the bowl sift together the flour, the baking powder, the baking soda, and the salt and blend the dough well.

On a piece of wax paper form the dough into a log 1 ½ inches in a diameter, using the paper as a guide.

Chill the log, wrapped in the wax paper and foil, for 2 hours. The dough may be made up to 3 months in advance and kept wrapped well and frozen.

Cut the log into ⅛-inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in a preheated 350℉ oven for 8 to 10 minutes, or until the edges are just golden.

Transfer the cookies with a metal spatula to racks to cool and sift the confectioners’ sugar lightly over them. Makes about 50 cookies

Chocolate Babka

Servings: 
Preheat: 350
Prep Time: 2 days
Source: https://cooking.nytimes.com/recipes/1018045-chocolate-babka

Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs.

If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup (420 grams) of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.

Ingredients: 

FOR THE DOUGH:
½ cup/118 milliliters whole milk
1 package (1/4 ounce/7 grams) active dry yeast
⅓ cup/67 grams granulated sugar, plus a pinch
4 ¼ cups/531 grams all-purpose flour, more as needed
1 ½ teaspoons fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
½ teaspoon freshly grated nutmeg
4 large eggs, at room temperature, lightly beaten
10 tablespoons/140 grams unsalted butter, at room temperature, plus more for greasing bowls and pans

FOR THE FUDGE FILLING:
½ cup/100 grams granulated sugar
¾ cup/177 milliliters heavy cream or half-and-half
Pinch kosher salt
6 ounces/170 grams extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped
8 tablespoons/112 grams/1 stick unsalted butter, diced, at room temperature
2 teaspoons/10 milliliters vanilla extract

FOR THE CHOCOLATE STREUSEL:
½ cup/60 grams all-purpose flour
3 tablespoons/45 grams granulated sugar
1 ½ tablespoons/11 grams cocoa powder
½ teaspoon kosher salt
4 ½ tablespoons/64 grams unsalted butter, melted
⅓ cup/60 grams mini semisweet chocolate chips

FOR THE SYRUP:
⅔ cup/135 grams granulated sugar

Directions: 

Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.

In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don’t have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn’t come together, add a tablespoon more flour at a time until it does, beating very well in between additions.

Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.

Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.

Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won’t be as developed).

Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.

Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.

Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.

Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there’s no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.

Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.

When you’re ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.

As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.

Transfer to a wire rack to cool completely before serving.

Kish Family Two-Bread Stuffing

Servings: 16
Preheat: 350
Prep Time: 2 hours
Source: https://www.foodandwine.com/recipes/kish-family-two-bread-stuffing

Top Chef winner Kristen Kish’s mom came up with this two-bread stuffing to please both sides of her family: half from Michigan, where white bread stuffing is essential, and half from Texas, where they demand cornbread. A double batch feeds a crowd with plenty of leftovers for the next day.

We modified the recipe to use a 1lb loaf of ciabatta instead of white sandwich bread. The D&E cornbread recipe yields 6 cups. We used 4 C of vegetarian bouillon stock, which makes this a vegetarian side. Very moist. Not sure if 6 C needed

Ingredients: 

Unsalted butter, for greasing
1/4 cup extra-virgin olive oil
4 cups finely chopped yellow onions
4 cups finely chopped celery
1/4 cup finely chopped fresh sage
1 tablespoon grated garlic
12 cups prepared cornbread, torn into 1-inch pieces (about 1 1/3 pounds)
2 (1-pound) day-old ciabatta, torn into 1-inch pieces
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon black pepper
4 (6?) cups vegetarian bouillon stock

Directions: 

Preheat oven to 350°F. Grease 2 (13- x 9-inch) baking dishes with butter. Heat oil in a large skillet over medium-high. Add onions and celery, and cook, stirring occasionally, until softened but not browned, about 10 minutes. Add sage and garlic, and cook, stirring often, until fragrant, about 2 minutes.

Transfer cooked vegetables to a large bowl. Add cornbread, sandwich bread, parsley, salt, and pepper; stir until well combined. Gradually stir in stock until breads are evenly moistened. Scrape mixture into prepared baking dishes. Bake in preheated oven until hot and lightly browned, about 30 minutes.

Cranberry Sauce With Vermouth and Orange

Servings: 8 to 10 servings
Preheat: 
Prep Time: 45 min
Source: https://cooking.nytimes.com/recipes/1019721-slow-cooker-cranberry-sauce-with-port-and-orange

Based on the NYTimes recipe, but we didn’t have port on hand and used Carpano Antica Formula vermouth instead, and it was quite good.

This classic, sweet and tangy cranberry sauce tastes complex but is quite easy to make. The slow cooker method saves in-demand stovetop space for other Thanksgiving dishes, and the sauce keeps well in the refrigerator for at least one week.

Ingredients: 

24 ounces fresh or frozen, thawed cranberries (about 5 cups)
1 ½ cups packed light brown sugar
½ cup vermouth, or ruby or tawny port
Finely grated zest of 1 orange
Kosher salt

Directions: 

Put the cranberries into a medium saucepan. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Add the sugar, vermouth or port and half the orange zest into the pan, and stir. Season with a generous pinch of salt. Bring the mixture to a simmer over medium heat and cook, stirring often, until many of the berries have popped and the sauce has thickened and is jammy and syrupy, 10 to 15 minutes. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon into a serving bowl, cover, and chill in the refrigerator until ready to serve.