RECIPES FOR COOKING KALE. COOKING KALE
RECIPES FOR COOKING KALE. COOKING GOAT MEAT. SCHOOL COOKING GAMES.
Recipes For Cooking Kale
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Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.
Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:
From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
From Abruzzo: Fresh scrippelle (crepe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives
From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragu
From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini
From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping
This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
From Lidia Cooks from the Heart of Italy: Soup with Bread & Fontina Pasticciata (Seuppa ou Piat)
This might seem like an unusual dish, a pasticciata (a layered casserole) of bread and cheese that's baked, cut into portions, and served in a bowl of hot broth. Yet the tastes and eating pleasure of seuppa ou piat will be completely familiar and welcome to anyone who loves the gratineed crouton of French onion soup or enjoys a crispy grilled-cheese sandwich with a bowl of rich chicken broth alongside. This is a good dish for company, because you can have both the broth and the pasticciata hot and ready to be put together when your guests come. (Chicken stock is my preference, but a savory vegetable stock or a meaty beef broth is just as good.) --Lidia Bastianich
8 cups tasty chicken broth (or clear beef or vegetable stock)
Kosher salt to taste
1 tablespoon soft butter for the baking dish
1/2 pound fontina from Valle d'Aosta (or Italian Fontal)
1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
18 slices Italian bread, cut 1/2 inch thick from a long oval loaf, left out to dry overnight*
Recommended Equipment: A baking dish or oval gratin dish, 3 quarts or larger; heavy aluminum foil
Arrange a rack in the middle of the oven, and heat to 400 degrees. Heat the broth almost to a simmer--season with salt to taste--and keep it hot. Butter the sides and bottom of the baking dish. Shred the fontina through the larger holes of a hand grater and toss the shreds with the grana (grated hard cheese).
Arrange half of the bread slices in one layer in the baking dish. Ladle out 1 cup of broth, and drizzle it on the bread slices, slightly moistening them all. Sprinkle half of the cheese on top of the bread in an even layer. Cover the cheese with the remaining bread slices, filling the entire surface of the dish. Moisten these slices with another cup or so of stock; top the bread with all the remaining cheese, scattered evenly.
Tent the pasticciata with a sheet of heavy aluminum foil, arching it so it doesn’t touch the cheese topping, and pressing it against the sides of the baking dish. Set the dish in the oven, and bake until heated through, about 25 minutes. Remove the foil, and continue baking for 10 minutes or more, until the top is golden brown and bubbly. Take the dish from the oven, and let it cool and set for 5 minutes or so.
To serve: Cut out large squares of pasticciata and, with a spatula, transfer them to warm shallow soup or pasta bowls. Ladle a cup of hot broth over each portion and serve immediately, passing more grated cheese at the table.
*Country Italian bread is best for this pasticciata. The width of the bread can vary since it is layered snugly in the baking dish, then cut in squares when served.
Cooking Vegetarian Kale Soup
On Saturday morning, Jim drove his motorcycle to the Men's Breakfast at The Rock Church. Later I went there for Praise Team practice for tomorrow's service. Then Jim helped me cook a recipe. It wasn't strictly vegetarian because I added canned chicken broth.
I found this recipe online when looking for a way to cook some fresh kale that I'd bought at Publix. It was already cleaned and chopped.
Vegetarian Kale Soup
2 Tablespoons olive oil
1 yellow onion, chopped
2 Tablespoons chopped garlic
1 bunch of kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon
1 (15 oz.) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 oz.) cans cannellini beans (drained, if desired)
1 Tablespoon Italian seasoning
2 Tablespoons dried parlsley
salt and pepper to taste
Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
277 calories/serving, 4.5 g fat, 0mg cholesterol
Crispy Kale Chips
Super easy and very yummy. Found lots of variations online, some calling for the application of an acid and some that don’t. I’ve tried it both ways this is what I came up with for my favorite prep, so far.
1 bunch kale – washed and dried
Juice of half a lemon
Salt and pepper per your preference
2 cloves of garlic chopped small
2 tbs of olive oil
Preheat oven to 375
Remove center stalks from each kale leaf and break into pieces. I make mine about 2”-3” square
Mix all remaining ingredients in a small dish.
Place kale on a single layer, on a cookie sheet. A piece of parchment paper on the bottom is a good way to ensure you don’t lose any of the garlic and it makes cleanup easier.
Drizzle the kale with the sauce you made.
Bake for about 20 mins or until leaves begin to brown and everything is crispy. Check the kale after 15 mins, stir contents if it doesn’t appear to be cooking evenly. Cook for longer if kale isn’t crispy.
recipes for cooking kale
For more than 25 years, Caf?© Pasqual's has kept loyal fans coming back with this simple philosophy: serve wonderful, fresh food with friendly service in a festive atmosphere. Inspired by the cuisines of Old Mexico, New Mexico, and Asia, chef Katharine Kagel creates her memorable comfort food from the freshest cheeses, chile sauces, chorizos, and more. In COOKING WITH CAF?a PASQUAL'S, Kagel shares her favorite recipes, along with an extensive source list for purchasing special ingredients.A collection of recipes from Caf?© Pasqual's, an intimate, bustling Santa Fe restaurant known for its outstanding Southwestern cuisine, eclectic decor, and hospitable proprietor.Includes more than 70 easy-to-prepare recipes for every meal of the day and 70 full-color food and locations shots.Caf?© Pasqual's is committed to serving organic greens, eggs, coffee, dairy, and flour and naturally raised beef, pork, and chicken.Caf?© Pasqual's won the 1999 James Beard Award for American Regional Classics.Reviews"The kind of book wherein you can sense the author really, really loves her own cooking, and the photographer delighted in making them look as good as they taste."-John Mariani's Virtual Gourmet"The 75-plus recipes that are presented here fully represent Caf?© Pasqual'¬?s in all its colorful glory." -Wine News"Just looking at the gorgeous illustrations in this cookbook will make you feel as though you'¬?re basking in the Santa Fe sunshine."-Taste for Life Magazine
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