Wednesday, September 26, 2012

Nutty Kale Slaw

The Recipe

1 bunch kale
1 Medium onion
1/3 c. cider vinegar
1/3 c. XV olive oil
1/3 c. natural peanut butter
1-3 tsp hot sauce
salt and pepper to taste
1/2 c. raw walnuts

Shred the kale into strips approximately ¼”. Halve the onion and slice thin. Use a mandolin for this if available.
In separate bowl add vinegar, olive oil, peanut butter, and hot sauce and whisk to combine. Add salt and pepper to taste.
Combine mixture, kale, and onions and mix thoroughly. Cover and chill for at least one hour.
Toast walnuts and add to slaw just before serving.

The Story

We have been getting bunches and bunches of kale from our farm share this year. Love kale though we do, we are starting to tire of the few recipes we have and are dreaming up new ones. Andrew made this up, and now the kids ask for it every time we get kale.

The dressing gets a creamy texture from the peanut butter. We always have chunky peanut butter, so that adds additional interest. 

I can't tell you how well it keeps. We eat the whole bowl every time. I bet if you let it sit overnight, the kale will soften somewhat. If you end up with leftovers, let me know how they are! 

Sunday, July 15, 2012

How to peel a head of garlic in 10 seconds

I have not yet tried this, but it looks so totally cool:

Friday, July 6, 2012

Blueberry Jam (no pectin)

The Recipe:

7 cups blueberries, divided
3 cups sugar
juice and finely grated zest of two lemons (need about 1/4 cup of juice)

Mash about 3 cups of blueberries in a much larger pot than you think you'll need. Add sugar, lemon juice and zest, and the remaining blueberries. Bring to a boil; turn down to medium heat and boil about 18-20 minutes, or until thickened. Keep stirring and take care not to let it burn on the bottom. Skim off any foam on top; pack into jars.

The Story:

Really, that's it.

I do this as a refrigerator jam, as I don't can. If you do can, I'm sure you have sources which can tell you how to do that safely.

We've picked 40 lb. of blueberries so far this season. I just realized that we ran out today; we've frozen or eaten everything (or baked, or jammed, or what have you.) We've just decided to go back out tomorrow and pick more. I get the feeling that I'll be making a lot of blueberry jam with frozen berries this winter!

Saturday, April 7, 2012

Almond Streusel Coffee Cake

The Recipe

1 1/3 cup whole almonds (see note)
1/2 cup packed brown sugar (dark brown, right? RIGHT?)
1/4 cup AP flour
Grated zest of 1/2 orange
3 Tbsp butter, in small pieces

1/2 cup (1 stick) butter
1/3 cup sugar
3 eggs
Grated zest of the other half of the orange
1 tsp almond or vanilla extract
2 Cups AP flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 Cup orange juice

1 cup confectioner's sugar
1 Tbsp orange juice

Pulse almonds in food processor a few times, until chopped (not finely, chunky.) Add the sugar, flour and zest; pulse 2 or 3 more times. Add the butter and pulse until the mixture is crumbly but still has big chunks of almond in it. Set aside.

Preheat oven to 350. Grease a tube pan.

Beat butter and sugar with mixer until very light and fluffy. Add eggs, one at a time, beating well after each. Beat for another minute or so after you think it's done. Add the zest and the extract. In a separate bowl, whisk together remaining dry ingredients. Add flour and OJ to butter mixture in alternating steps, 3 additions of flour and 2 of OJ, beginning and ending with flour (you know this drill from other cakes.) Scrape down the sides well, and mix an additional 30 seconds or so.

Spread half of the batter in the bottom of the tube pan; scatter half the streusel over. Carefully spread the remaining batter on top, then scatter the rest of the streusel over. Bake for 30-35 minutes or until tester comes out clean. Let cool at least 10 minutes in the pan before beginning the complicated removal from the tube pan; I find it easiest to slip the sides off, then loosen the cake as needed, and slip it off the tube assembly using two spatulas. Let cool another 10 minutes on the serving plate.

Mix the remaining OJ and confectioner's sugar until very smooth. Drizzle over the top of the cake in a pretty way. (You can add more OJ if you need to, but be sparing here)

The Story

On weekends we often have a nice family breakfast, waffles or pancakes or something. Breakfast cakes usually take too long in the oven; by the time you've woken up and baked for an hour or two, it's lunchtime. This one cuts the baking time by using the tube pan. Unlike many coffee cakes, it's not sticky sweet either. Who needs all that sugar?

Don't go out and buy almond extract for this. If you have a bottle that's been sitting around for three or four presidential administrations, here's the perfect time to use it up. If not, vanilla makes a lovely cake too.

If you don't have whole almonds, go ahead and use chopped or slivered; just wait to add them to the food processor until the end.