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In Season: Kale

YumSugar — Thu, 06 Nov 2008 09:00:33 -0800

It's a shame that so many varieties of kale wind up as garnish on a plate, because the truth is, this dark, tender green tastes divine. Unlike iceberg lettuce, this sweet relative of cabbage happens to be loaded with nourishing nutrients. While the leaves are often available year-round, the peak of kale's season is in the Fall and Winter, so right now it is abundant at the market. To find out what to look for in kale, read more.

Fresh kale will have a deep green hue and moist, hardy stems.
Avoid leaves that are wilted, browned, or have small holes in them. The kale should be displayed in a cool environment, as it does not react well to heat.
Take the time to select smaller leaves; they are younger and will be more tender.
Store refrigerated, wrapped with a damp paper towel in a plastic bag, for no more than several days. When ready to use, soak in water to rid of sand or dirt.

Some preparation ideas:

Boil and mash with potatoes to make colcannon.
Sauté or boil, then serve on crusty bread with an egg on top.
Serve sautéed on top of baked yams with a dollop of sour cream.
Heat kale with carrots, onions, and zucchini; stir in canned tomatoes and beans and simmer for a hearty stew.

Are you a fan of kale? If so, how do you enjoy it?

Wintery Side: Leafy Green Salad

partysugar — Sat, 24 Nov 2007 04:18:39 -0800

A large bowl filled with leafy green salad is a great way to brighten up a drab dining table. Celery and apple add crunch, while shaved parmesan gives a smooth and salty bite. The classic cider shallot vinaigrette is mild, making this salad good for a potluck or holiday dinner. It pairs with a variety of things from hearty lasagna to oysters to steak and potatoes. Get the versatile recipe now, read more

Winter Green Salad
From Bobby Flay

1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

Combine greens, celery, apples, and cheese in a large bowl.
Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper.
Toss the salad ingredients with some of the vinaigrette.

Serves 4.

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Fast & Easy Dinner: Pork Cutlets With Brussels Sprouts

partysugar — Fri, 16 Oct 2009 08:00:12 -0700

If you think you don't like Brussels sprouts, think again! The small leafy green vegetable is horribly misunderstood, but I assure you, when you give it a second chance you'll be amazed and delighted by the flavor.

Why not do so tonight with this recipe? The sprouts are served alongside lightly floured pork scaloppine. They're sautéed in butter before being tossed with a creamy, slightly sweet sauce. To check out the recipe, read more.

Pork Cutlets With Brussels Sprouts
From Better Homes and Gardens

Ingredients

4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 tsp. paprika or smoked paprika
1 lb. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 8-oz. carton light sour cream
2 Tbsp. milk or half-and-half
1 tsp. packed brown sugar

Directions

Using meat mallet or heavy rolling pin pound pork, layered between plastic wrap, to 1/4-inch thickness. In shallow dish combine flour, half the paprika, and 1/2 teaspoon each salt and pepper. Coat pork in flour mixture; set aside.
In large skillet cook sprouts in hot butter over medium-high 5 to 8 minutes, until crisp-tender and edges are brown. Remove from skillet. Cover and keep warm.
In same skillet add additional butter, if needed. Cook pork 4 to 5 minutes, turning once, until golden outside and slightly pink in center. Remove from skillet. Cover; keep warm.
For sauce, combine sour cream, milk, and brown sugar. Whisk into skillet. Heat through (do not boil). Serve sauce, sprinkled with remaining paprika, over pork and sprouts.

Serves 4.

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Federal Government Outlines Tighter Food Safety Guidelines

YumSugar — Wed, 08 Jul 2009 09:00:33 -0700

Enough is enough, the White House has declared: Yesterday, a food safety working group established by Barack Obama announced new standards in the production of foods such as eggs, poultry, beef, leafy greens, melons, and tomatoes.

In the last year, members of virtually every food group - from spinach, jalapeños, milk, and peanut butter to cookie dough, beef, and now dry milk - have been recalled due to possible salmonella or E. coli contamination. With a series of new rules, Agriculture Secretary Tom Vilsack and Health and Human Services Secretary Kathleen Sebelius are hoping to prevent as many further food safety issues as possible. Find out what the guidelines are when you read more

Fast & Easy Dinner: Spinach Salad With Chili Pepper Chops

partysugar — Fri, 08 May 2009 10:30:49 -0700

For some strange reason, my father has an aversion to consuming leafy green vegetables. However, when the greens - in this case spinach - are paired with a tender, succulent cut of meat, he's more inclined to eat them. This recipe is perfect for my dad and guys like him.

It expertly combines a spicy pork chop with salty bacon bits and fresh spinach leaves. A tangy red onion vinegar sauce finishes off the surprisingly hearty dish. You won't believe how simple the recipe is, so get it now and read more.

Spinach Salad With Ancho Chili Pepper Chops
From Better Homes and Garden

Ingredients

1 Tbsp. ground ancho chile pepper
4 boneless pork sirloin chops, 1/2-inch cuts (about 1-1/2 lb.)
4 slices bacon, chopped
1/2 cup thinly sliced red onion
1/3 cup cider vinegar
1 Tbsp. sugar
1 5- to 6-oz. pkg. fresh baby spinach

Directions

Preheat extra-large skillet over medium-high heat.
Meanwhile, in bowl combine chile pepper and 1/2 tsp. each salt and pepper. Rub into chops.
Add chops and bacon to hot skillet; reduce heat to medium. Cook 6 to 8 minutes, until chops are pink in center (160 degrees F) and bacon is crisp; turning chops and stirring bacon. Remove and set aside.
For dressing, cook onion in hot skillet for 1 minute. Remove from heat; stir in vinegar, sugar, and 1/4 tsp. ancho chile pepper.
Slice pork; divide pork and spinach among 4 plates. Drizzle dressing; sprinkle bacon.

Serves 4.

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Know Your Greens

partysugar — Thu, 02 Aug 2007 13:28:39 -0700

No salad week would be complete without a glossary of greens. The base and heart of any salad, greens are crisp, healthy, and when properly paired and dressed, absolutely delicious. Never store leafy vegetables in a wet plastic bag because they will rot quickly. Vegetables need moisture and air to survive, so store in the fridge in a loosely wrapped paper towel in an open plastic bag. When kept properly, greens should store for about 3-5 days in the fridge. When purchasing greens look for brightly colored, perky looking leaves and steer clear of any with brown spots, yellowed edges, or limpness. If you are unsure of the difference between radicchio and red leaf lettuce, refer to my greens glossary which you will find when you read more

Mesclun: A salad mixture of small, young salad greens. It can include lettuce, spinach, arugula, frisée, Swiss chard, mustard greens, endive, dandelion, sorrel. The name mesclun comes from Southern French mescla "to mix." It is also commonly known as mixed salad.

Spinach: With deep, dark green leaves, this vegetable is great mixed with other greens, as a salad, or cooked. It has a slightly bitter taste and wilts down to a much smaller quantity when cooked.

Romaine: A type of lettuce that grows in a long narrow head of leaves. Excellent for salads and sandwiches. Caesar salads made this green tremendously popular.

Red Leaf: A leafy green that grows from a stalk with a decorative frilled red edge. Great on sandwiches or in salads, this lettuce also works well as a decorative garnish to plates of cheese, salumi, and vegetables.

Green Leaf: Another leafy green that is used for salads and in sandwiches. These greens provide a crispy texture and mellow taste.

Iceberg: The least favored salad lettuce is a crisp headed green with light colored leaves that are densely packed. Best served as a wedge with bacon bits and a decadent drizzle of blue cheese dressing.

Arugula: Dark green leaves with a tangy, peppery flavor. Also called rocket, this green belongs to the mustard family, can be used in salads, rice and pasta dishes, and as a topping on pizza.

Bibb: A buttery lettuce with a tapered head and light green leaves. Makes a scrumptious salad.

Radicchio: A bitter green from the chicory family. The leaves have a vibrant burgundy-red color with white ribs. Used in salads and tastes great grilled or roasted.

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Fast & Easy Dinner: Portobello, Broccoli, and Red-Pepper Melts

partysugar — Thu, 29 Jan 2009 07:45:01 -0800

Looking for a hearty and delicious vegetarian-friendly recipe to serve at a Super Bowl party? Look no further than this open-faced sandwich. Although the ingredients are simple, the final dish is superbly balanced in flavor. It's a highly versatile recipe, so cater it to suit your needs. If you dislike broccoli, substitute a leafy green like spinach or arugula; if red peppers aren't your thing, use sundried tomatoes instead. Apply the same open-minded theory to the cheese topping: The recipe recommends gouda, but goat cheese, white cheddar, or gruyere would be melty and scrumptious. Learn how to make this dish: read more.

Portobello, Broccoli, and Red-Pepper Melts
From Martha Stewart

Ingredients

1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced

Directions

Heat broiler, with rack set 4 inches from heat.
On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper.
Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese.
Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

Serves 4.

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Must-Read: Ten

YumSugar — Mon, 12 Jan 2009 14:00:54 -0800

Sheila Lukins, food editor for Parade magazine and author of the The New Basics and The Silver Palate Cookbook, is known for her all-encompassing books, which are packed with reliable recipes for traditional American fare. Her seventh recipe collection, entitled Ten: All the Foods We Love and Ten Recipes For Each ($19.95), combines cooking expertise with an unconventional format: 32 chapters on her favorite foods, with 10 recipes for each. See what I thought of it when you read more.

Pros:

The contemporary format is a refreshing departure from the organization of an ordinary cookbook.
There's an impressive collection of recipes for each category. Love roasted chicken? You'll find 10 recipes, side by side in the same book, for you to compare and contrast.
Each chapter contains a helpful introduction, and Lukins includes a background summary for every single recipe in the book.
Much like her other cookbooks, Ten contains a wide repertoire of dishes from cocktails to sorbets.

Cons:

Recipes, which range from simple to complex, aren't ideal for the beginner cook.
If you're a visual cook, you'll get little help here, as there are few pictures.
The book is paperback, which means that it will be subject to lots of wear and tear if you cook with it frequently.

Recipes: The recipes are arranged into 32 categories. Here are some I hope to experiment with:

Cocktails: Honeydew Daiquiri, Floradora
Spreads, Dips, and Finger Foods: Sugar-and-Spice Nuts, Shrimp Toasts
Small Plates: Celeri Rémoulade, Salmon Caviar-Stuffed Eggs
Chops: Lamb Loin with Orange Béarnaise, Rack of Veal
Chicken - Roasted and Baked: Herb-Roasted Chicken, Zuni Roast Chicken
Lobster Anytime: Lobster Fra Diavolo, Creamy Lobster Stew
Leafy Salads: Beet and Endive Salad, Frisée and Apple Salad
Corn: Summer Corn Chowder, Corn and Crabmeat Salad
Ice Cream and Sorbets: Bill Gross's Burnt Orange Ice Cream, Green Apple Sorbet

Imagery: The book is short on images, but the select few in the beginning are enough to inspire.

Overall Rating: If you're a more experienced cook and a fan of Sheila's recipes, you're bound to enjoy this collection of recipes. To get a better preview of the book's format, click on the gallery below.

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Fast & Easy Dinner: Bulgur With Leeks and Swiss Chard

partysugar — Thu, 04 Dec 2008 10:15:31 -0800

Bulgur, the grain common to tabouleh, makes a scrumptious staple in this quick vegan recipe. Leafy green Swiss chard provides nutrients, while mushrooms add an earthy heartiness to the one-pot dish. Although the recipe is simple, the flavors are rich and filling. Pair with a glass of red wine and some cheese for a luxurious weeknight meal. To look at the recipe, read more.

Bulgur With Leeks and Swiss Chard
From Vegetarian Times

Ingredients

2 Tbs. olive oil
2 medium-size leeks, white and tender green parts chopped
1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
2 cups sliced mushrooms
4 cloves garlic, minced (about 4 tsp.)
2 3/4 cups low-sodium vegetable broth
1 cup bulgur

Directions

Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often.
Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally.
Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

Serves 4.

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Fast & Easy Dinner: Polenta With Chard

partysugar — Thu, 02 Oct 2008 07:45:30 -0700

A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.

In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic. Placed on a bed of creamy polenta and topped with tangy blue cheese, this dish is filling and soothing. Bring Fall into your kitchen with this recipe when you read more.

Polenta With Chard
From Real Simple

Ingredients

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 bunch Swiss chard, stems trimmed and leaves cut into 1-inch strips
Kosher salt and black pepper
1 cup instant polenta
1/2 cup crumbled blue cheese (such as Gorgonzola; about 2 1/2 ounces)

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing occasionally, until the chard is tender, 4 to 5 minutes.
Meanwhile, in a medium saucepan, bring 4 cups of water to a boil. Add 1 tablespoon salt. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes.
Divide the polenta among bowls and top with the chard and blue cheese.

Serves 4.

NUTRITION PER SERVING: CALORIES 278; FAT 11g (sat 5g); CHOLESTEROL 16mg; CARBOHYDRATE 36g; CALORIES FROM FAT 35%; SODIUM 1039mg; PROTEIN 11g; FIBER 5g; SUGAR 3g

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