Kale Salad with Apples and Hazelnuts

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  • 5 cups cuFood52rly kale and mustard green leaves, torn into small pieces
  • 2 scallions,trimmed and thinly sliced on the bias
  • 2 tablespoons olive oil
  • 1 tablespoon brown rice vinegar
  • Sea salt and coarsely ground black pepper
  • 1 tart apple
  • 1/4 cup hazelnuts, chopped and toasted
  • 1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler
  1. In a large bowl, combine the kale, mustard greens, scallions, olive oil, vinegar, salt and pepper. Mix with your hands to really blend the dressing and rub it into the greens. Let the salad sit while you prepare the rest.
  2. Core the apple. I like to do this with a melon baller. Thinly — like, super thinly — slice the two halves from stem to flower end. If you have a mandoline, that’s the easiest way to go. Add the apples to the salad and gently fold together so they don’t break in half. Taste and adjust seasonings.
  3. Spread the salad on a platter. Sprinkle with the hazelnuts and cheese shavings.

 

Salted Toffee-Chocolate Squares martha stewart

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med105506_0510_salted_toffee_vert (1)
13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 ounces) bittersweet chocolte,chopped, or chocolate chips
3/4 teaspoon coarse salt

Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high heat and cook at a rapid boil, simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

Apple Rutabaga Soup from Patrick O’Connell

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1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste

In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.

Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve.

Steamed Shrimp with Glass Noodles – Two Ways from the woks of life

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steamed-shrimp-noodles
For the garlic version:
12 oz. shrimp, cleaned
1 bundle of glass noodles
1 tablespoon minced or grated garlic
1/4 cup water, plus more, to soak the garlic
1/4 teaspoon sugar
2 tablespoons light soy
1/2 tablespoon Shaoxing wine
For the cilantro and green chili version:
12 oz. shrimp, cleaned
1 bundle of glass noodles
1 tablespoon minced green chilies
1/4 teaspoon salt
1 tablespoon cilantro, finely chopped
1/4 teaspoon sugar
1/4 cup water
1 1/2 tablespoons light soy
1/2 tablespoon Shaoxing wine

Split the shrimp in half to the tail, leaving the tail whole. Soak the glass noodles in warm water for 20 minutes and drain.

For the garlic version, put the minced garlic into a bowl of hot water for a minute and strain. This takes some of the edge off of the garlic, and makes it sweeter once steamed. Combine the strained garlic with another 1/4 cup fresh water, sugar, light soy, and shaoxing wine.

For the cilantro green chili version, pound the minced green chilies and 1/4 teaspoon salt together in a mortar and pestle. Set aside for 30 minutes. Then mix in the cilantro, sugar, water, light soy, and shaoxing wine.

Spread out the glass noodles in two shallow, heat-safe bowls. Fan out equal amounts of shrimp on each plate. Spoon the prepared sauces evenly over each of the shrimp dishes.

Boil water in a steamer with a steamer rack and place the dishes inside. Cover immediately and steam for about 5 minutes. Remove from heat. The shrimp should be opaque and but not over-cooked. Keep a close eye on it, and adjust the steaming time according to the size of your shrimp.

Once you take the shrimp out, spoon the liquid over the shrimp and serve immediately.

 

Dutch Apple Cake from Elizabeth Peters

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My husband and I came to Canada over 40 years ago from Holland. This traditional Dutch recipe is a family favorite and frequently goes along with me to potluck suppers and other get-togethers. —Elizabeth Peters,
Dutch Apple Cake One
– 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
– 3 tablespoons plus 1 cup sugar, divided
– 1 teaspoon ground cinnamon
– 2/3 cup butter, softened
– 4 Eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/8 teaspoon salt

In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. Transfer to a greased 9-in. x 5-in. loaf pan. Push apple slices vertically into batter, placing them close together. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 10-12 servings.

Apple pie cake from Martha Stewart

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apple cake

2 cups flour
1 cup packed light-brown sugar
2 teaspoons cinnamon
1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
5 pounds (about 12) tart apples, such as Granny Smith
2 tablespoons fresh lemon juice

In a large bowl, combine flour,and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.

Preheat oven to 350 degrees. apples cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon ,and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.

Put the pan on an aluminum foil-lined baking sheet, and for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.

Roasted Sweet Potato Salad from Canadian Living

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  • images1 large sweet potato, (about 640 g), cut in 1/2-inch (1 cm) cubes
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 2 tbsp (30 mL) lime juice
  • 1 tsp (5 mL) liquid honey
  • Pinch each salt and pepper
  • 4 cups (1 L) baby spinach

Toss sweet potato with 1 tbsp of the oil; spread on lightly greased rimmed baking sheet. Roast in 400F (200C) oven, turning occasionally, until tender and golden, about 20 minutes.

In bowl, whisk together remaining oil, lime juice, honey, salt and pepper. Stir in sweet potato and spinach.

Crisp Asian Salmon with Bok Choy and Rice Noodles from food & wine

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4 cups low-sodium chicken brot
2 cups water
1/4 cup mirin
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon sugar
8 ounces rice vermicelli, broken into 4-inch lengths
2 tablespoons vegetable oil
6 center-cut salmon fillets with skin (about 6 ounces each)
Salt
1 pound baby bok choy, cut into thin wedges
2 scallions, thinly sliced

  1. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
  2. Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
  3. In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
  4. Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.

Salted Caramel Pie from food & wine

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1 1/4 cups gra201111-r-salted-caramel-pieham cracker crumbs (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup light brown sugar
Two 14-ounce cans sweetened condensed milk
Fleur de sel
2 cups heavy cream
2 tablespoons confectioners’ sugar

  1. Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
  2. Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don’t worry if it is lumpy; it will smooth out as it chills.
  3. Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
  4. In a bowl, using an electric mixer, beat the cream with the confectioners’ sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
MAKE AHEAD The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.

 

Deborah Madison’s Potato and Green Chile Stew from food52.com

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  • 15117492182_1b9c1af930_b1 or 2 long green chiles or poblano chiles, roasted and peeled
  • 1 tablespoon sunflower seed oil or other vegetable oil
  • 1 small onion, diced
  • 1/2 teaspoon teaspoon ground coriander
  • 1/4 teaspoon teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
  • Salt and pepper
  • 1 cup veggie stock or water
  • Sour cream (or Greek yogurt) to finish
  • Chopped cilantro to finish
  1. Chop the chiles coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chile, along with 1/2 teaspoon salt and give a stir. Cook together of a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.
  2. Cook and cover until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. At this point you can mash the potatoes, or at least a few of them to give the dish a creamy sort of background, if desired.
  3. Pour into a bowl; add a dollop of sour cream and the chopped cilantro. Serves 1 to 2