Wednesday, June 30, 2010
Tuesday, June 29, 2010
- "Gom" is Sis's new abbreviation for Gommie, which makes sense, I guess, if Mommy can become Mom, which it has.
- flowers from Buddy: Pop cut some sunflowers at Aunt Sis's house and Bud presented them to me with a kiss. What a sweetie.
- "air dry": I told the kids, after one bath, that they could air dry. Bud lay down on the ground, naked, fully expecting me to get out the hairdryer! I guess we've never done air dry before. He gets it now. And what 5 year old doesn't love running around naked?
- "Why is Pop naked?" Sis wanted to know when she saw Pop without his shirt (but otherwise clothed). She was quite put out to learn that girls can't run around topless (for the most part, in this country). But since she's only 5, she got to try it herself at the house.
- I saw 3 falling stars during late night talks on the porch. And made some good wishes to boot.
- Mama's astronomy app on her Droid phone made stargazing even more amazing: you just point the phone at the horizon and it identifies exactly what stars, constellation, and planets are in front of you. It even works during the day, even if you can't see past the sun. Fascinating.
Re: your question about quiches, they're are one of the most easy thing to cook. I typically sort of invent my own receipes, and here is one I have been making quite often.Pre-heat at 350 degrees.- 3 or 4 eggs (depending on how thick you like it, I like it with 3 eggs more often)- 1 pie dough/pie shell (or if Jamie feels like making it herself she can :) I just buy it done)- 2 big spoons of- cooked vegetables of your choice: I tend to use frozen spinach a lot, and thaw it in a pan. Brocoli works well too.- a bit of nutmeg- Optional protein (like ham slices, or tofu, you can also put cut bits of bacon)- Optional cheese (I love adding roquefort to the spinach - it's a strong cheese so not everyone likes it. For a milder version I'd put cubes of gruyere, it's also very good).- Optional walnuts (that's also one of my favorite on the spinach roquefort quiche) - to be added once everything is ready for the oven.If you had protein and cheese I'd recommend using 4 eggs.You put everything together in a bowl, then add your vegetables to the preparation and pour onto the prepared baking plate (like a tart thing - typically round and elevated sides, mine is about 2 inches high I think so it's a bit higher than a typical pie plate) where you have spread out the pie shell (if additional dough on the sides, you can roll it onto itself).Add some walnuts on top (I usually use halves), just push them a little bit in the preparation so that they're in but still on top.Leave in for about 35 minutes. I think it's fairly standard, I usually go check after 30 min, sometimes leave it in for 45 min.Enjoy hot or cold :)Looking forward to hearing from you and hear if you guys made the quiche!Cheers,M
Monday, June 28, 2010
Sunday, June 27, 2010
Saturday, June 26, 2010
Thursday, June 24, 2010
- Beans, Glorious Beans: mayacoba, haba, pintos in bulk, "calico," pinto seasonings, Mexican oregano, fresh tortillas, homemade refried, Buc-ee's bean and cheeses
- Back Troubles: or how kneading bread, riding boats, riding in a car, swimming in the surf, etc, combine to cause trouble
- Kites at Night: flying penguins, what happens when you let go, "pelicans, interrupted"
- Birthdays and Father's Day
- Shrimp! Or, What Bud Ate All Summer
- An Ode to Boat Rides
- Rainy Day Thursday
- Scotland the Brave: visiting my aunt, meeting a cousin, playdough, cats, yard games, Scottish flags, and dinner at a Vietnamese restaurant
- Inside the Evil Empire: succumbing to temptation out of desperation
- Square Quiche, or odd meals at the bay
- If You Like Pina Coladas
- The Long Road Home (through The Pit Stop, The Camp, The Ranch, and The Loop)
- Calling Connecticut!
- and Tidbits!
grill with heads on if possible
the shrimp so it doesn't bend while cooking
grill skins until dried and charred
hot chilies (prik ke-nu preferred, but used jalapenos this time), minced, chopped, and in rings
fresh lime juice
Mix together to taste and let stand of at least an hour
Shell shrimp or remove legs and eat with skins on
Shrimp with garlic and chilies
heat oil in skillet
place shrimp in single layer, when the shrimp starts to color, turn the shrimp
Add minced garlic, chilies, soy sauce, fresh ground pepper, a couple of tablespoons of water (crushed cilantro roots can also be added)
Cover and 'steam'
Remove from heat and serve when shrimp is cooked
Monday, June 21, 2010
Friday, June 18, 2010
Thursday, June 17, 2010
Wednesday, June 16, 2010
- Look for dark green and crisp-looking leaves, the thinner the stalks, the better.
- Store in the fridge in a plastic bag (or those keep-fresh containers).
- It needs to be fully cooked and this takes awhile, especially if the kale is not young. Best to boil and then saute or braise. Unless you are roasting!
- I'll use kale just about anywhere a recipe calls for cooked greens. In fact, if I get too many, I'll boil them up with a little onion and salt, then put them away in about 2 cups servings in the freezer to throw in any soup. It's been in my minestrone, vegetable soup, lentil soup, whatever.
- My favorite way to eat it is, hands down, Crispy Kale. It's like green potato chips! The recipe below is needlessly complicated--just roast at 400 for about 15-20 minutes, forgetting the last olive oil bath. Though, I haven't tried the Kale and Polenta Pie yet so that could be my new favorite.
Russet, peeled and cut into chunks
Coarse salt, for boiling water
2 cups chicken or vegetable stock
1 head dark curly kale, chopped
2 tablespoons butter
3/4 cup whole milk, eyeball it
1/4 teaspoon ground nutmeg, fresh or grated (I don’t
remember adding nutmeg)
1 teaspoon ground thyme
2 scallions, sliced
A handful of fresh parsley, chopped
Boil potatoes for 15 minutes in salted water. Drain
potatoes and return them to the hot pot and mash.
Heat stock or broth to a simmer. Chop kale tops,
discarding tough stems. Add kale to broth and cover.
Simmer 10 to 12 minutes.
In a large skillet over moderate heat melt butter and
add milk. Season with nutmeg and thyme and add
scallions to the pan. Remove kale from cooking liquid
to the milk and butter mixture using a slotted spoon.
Stir in 1/2 cup of cooking liquid. Add mashed potatoes
to milk and kale and stir until combined and creamy, 1
or 2 minutes. Stir in parsley and season with , to taste.
(I also made a well on the top and added butter, just
in case you needed more butter ;)
Roasted Kale with Sea Salt
- 4 cups firmly-packed kale
- 2 Tbsp. extra virgin olive oil
- 1 tsp. good-quality salt
Preheat the oven to 400 degrees.
Cut the stems off the kale and discard; rinse and shake the leaves dry. Stack the leaves and cut them crosswise into strips about 1 inch wide. Put the kale in a big bowl and drizzle with enough olive oil to coat well (about 2 tablespoons). Toss the leaves. Spread the kale on a large rimmed baking sheet and pop it in the oven. Set the bowl aside without washing it.
Roast kale until some of the leaves are tinged with brown, about 7 minutes. Remove baking sheet and stir kale around (tongs are the best tool for this), then put it back in the oven for up to another 5-15 minutes, stirring every five or so, until all the leaves are crisp. Immediately put the leaves back in the bowl you first tossed them in, then drizzle with another tablespoon of oil and a few splashes of vinegar. Toss kale with the tongs, taste, and add more oil, vinegar, or salt as needed. Toss again and serve right away.
1 tablespoon olive oil
1 tablespoon unsalted butter (I didn't use this)
2 cups chopped onions
2 leeks, white and light green part only, washed and thinly sliced (I didn't have this)
6 cups water
4 medium potatoes, cut into 3/4" cubes (about 4 cups--I had Yukon golds)
2 tablespoons minced fresh parsley
3 carrots, peeled (I didn't have these either)
3 celery stalks
2 bay leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 lb kale (about 4 cups chopped)
[And I added minced garlic]
Heat oil and butter in soup pot over medium heat. Saute onions and leeks for 10-15 minutes, until golden, soft, and sweet. [Add garlic and saute for a few more minutes.]
Add the water, potatoes, parsley, whole carrots, whole celery stalks, bay leaves, salt, and peper. Bring to a boil. Reduce heat to medium low, cover and simmer for 45 minutes.
While soup is cooking, wash kale and strip the leaves off the stalks. Discard stalks and chop leaves into bite-size pieces. Bring 2 cups water to a boil in a skillet with a tight-fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain.
Remove the carrot and celery pieces and bay leaves from the soup. Puree half. Stir in cooked kale and heat through. Season to taste with more salt and pepper.
Johnna Albi and Catherine Walthers, Greens Glorious Greens