My garden is overflowing with kale – I’m not complaining! It just gave me more incentive to try a new version of kale salad. This recipe was served at the White House to the Obama’s on Thanksgiving and was written up in the Washington Post. I made it a couple nights ago (it’s perfect for spring time) and it was BOMB! We had some leftovers, which made an amazing lunch the next day – not too soggy and the flavor maybe even better. Having not been acquainted with fennel, it was really a nice addition and not too overpowering. And don’t leave out the fresh jalapenos! I also used regular toasted almonds spiced with cumin and smoked paprika, since marcona almonds are not available at my local market.
White House Kale Salad
MAKE AHEAD: The dressing can be refrigerated in an airtight container for up to 2 days. Whisk to recombine before serving.
For the dressing
- 1 medium shallot, minced
- Juice of 2 medium lemons (about 6 tablespoons)
- 1/4 cup red wine vinegar
- 1 cup olive oil
- Freshly ground black pepper
For the salad
- 2 bunches young kale, washed and spun dry, stacked and cut into thin slices
- 1 bulb fennel (fronds, stems and outer layer removed or reserved for another use), cored and thinly sliced
- 4 radishes, thinly sliced
- 2 jalapeno peppers, stemmed, seeded and thinly sliced
- 1 scallion, white and light-green parts, trimmed and thinly sliced
- 4 ounces Parmigiano-Reggiano cheese, shaved or cut into slivers
- 4 ounces spiced marcona almonds (one cup; see NOTE)
For the dressing: Combine the shallot, lemon juice and vinegar in a medium bowl. Gradually whisk in the oil. Season with salt and pepper to taste.
For the salad: Place the kale in a large serving bowl. About 10 minutes before serving, add the dressing to taste and toss to coat evenly. (You might not use all the dressing.)
Add the fennel, radishes, jalapenos, scallion, cheese and almonds, tossing to incorporate.
NOTE: Spiced marcona almonds might be hard to find in a store, but you can make your own. Whisk an egg white in a medium bowl, add 1 cup of marcona almonds and toss to coat. Combine 1 teaspoon of brown sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground cumin and 1/4 teaspoon of smoked paprika in a separate medium bowl. Add the almonds and toss to coat. Spread the almonds on a baking sheet and bake at 350 degrees until lightly browned, about 15 minutes, watching carefully to make sure they don’t burn. Cool before using.
Time to pull out the favorite recipes for Thanksgiving dinner! I started making this 12 years ago, and it’s a hit every time. This morning my Colorado friend Mac asked me to email it to her, so thought I would post for you as well! The recipe is adapted from the famous Gulliver’s Restaurant in Los Angeles, CA.
Gulliver’s Creamed Corn with Parmesan
2 (20 oz.) packages frozen corn kernels
8 oz. whipping cream
8 oz. milk
1 teaspoon salt
2 tablespoons sugar
1 good pinch cayenne pepper
4 tablespoons melted butter
4 tablespoons flour
1 cup shredded parmesan cheese
1. Combine ingredients up to cayenne pepper in a pot and bring to a boil.
2. Simmer 5 minutes.
3. Blend melted butter with flour.
4. Add to the corn and cook on low until thickened, about 5 minutes.
5. Mix well and remove from heat.
Put finished corn in heat proof casserole, sprinkle with parmesan cheese. Bake for 15 min at 350′, then lightly brown under broiler.
A great soup when the weather cools off and hot liquid meals are needed!
It’s the middle of October, and just the time when Fall seems to peek it’s seasonal head around the corner. And a little snap of cold in the morning is enough to make me think about making a big pot of soup! The other day I tried this recipe and it was amazing. I used spicy italian sausage instead of mild and the heat was perfect. The balance of meat, tomatoes, spice, and pasta weighs in more like a stoup, ala Rachel Ray. I left the dollop of cheese in the bottom and topped it with a slice of fresh mozzarella cheese, then ladled the soup on top — I like the little creamy bit of surprise on the end of my spoon. My husband Tom stirred it all in together and made one big mess in the bowl. Whatever.
Spicy Lasagna Soup
- 1 teaspoon olive oil
- 1 pound hot Italian sausage, removed from casings and crumbled
- 1 large onion, finely chopped
- 4 garlic cloves, finely minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 small can (8-oz) tomato paste
- 1 (28-ounce) can diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 ounces spiral pasta, cooked separately
- Freshly ground black pepper
- 8 ounces ricotta
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt (a pinch of salt, depending on how salty your cheese is)
- Pinch of freshly ground black pepper
- Heat olive oil in large pot over medium heat. Add sausage and cook, breaking up with the back of a spoon until browned, about 5 minutes. Add onions and cook until softened, about 10 minutes.
- Add garlic, oregano, basil and red pepper flakes and cook 1 minute more. Add tomato paste and cook, stirring another 3-4 minutes or until the tomato paste turns a rusty brown color.
- Add diced tomatoes, bay leaves and chicken stock and stir to combine. Bring to a boil, reduce heat, and simmer about 30 minutes.
- Remove bay leaves, add cooked pasta and season to taste with salt and black pepper.
- In a small bowl, combine ricotta, Parmesan cheese, salt and pepper.
- To serve, place a dollop of ricotta cheese mixture in each soup bowl; ladle the hot soup over the cheese. Serve hot.
Prep time: 10 minutes, Cook time: 45 minutes. Serves 6