Kale Salad with Lemon Vinaigrette

Serves 6

One of our family favorites, this recipe idea came from my sister-in-law Jill White, a fabulous cook and entertainer who encountered it at a DC restaurant.  This would be nice with a crisp Chablis. The thin chiffonade is key to the raw kale being appealing and delicious, and the variety that lends itself especially well is the Italian variety that is long and narrow, dark green and bumpy, sometimes called lacinato or nero or dinosaur kale.  Using a Microplane grater results in soft fluffy cheese that coats the kale well. Another type of grater might require that you use slightly more cheese.  This salad will convert anyone, even kids, to raw kale. This is absolutely delicious with roasted salmon (rubbed with olive oil, lemon zest and chopped thyme and slow roasted at 250), and quinoa or couscous.

1 bunch Italian kale, washed, ribs removed

½ cup olive oil

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground pepper

3 ounces Parmigiano Reggiano, freshly grated

1/3 cup pine nuts, lightly toasted

Whisk lemon juice, salt and pepper together. Whisk in oil. Roll the kale leaves and cut into very, very thin strips. Toss kale and just enough vinaigrette to coat well. Add cheese and pine nuts and toss again.

The Best Moist Yellow Cake (with lemon glaze)

(adapted from Orangette)

This is a fabulous, simple, irresistible moist yellow cake. Maybe it should be called Spy Cake, because really, it can change its identity, easily.  It’s so quick and easy that it makes a boxed mix seem like a hassle. I now keep a small plain yogurt on hand at all times, just so I can make this when the mood strikes. And I always have lemons. I recommend buying some almond meal and giving that option a try. A small bag will keep well in the freezer. With or without the glaze, you can top this cake with fresh whipped cream. Or pass on the lemon zest and lemon glaze, and top it with an easy caramel or chocolate or strawberry cream cheese icing.

1 1/2 cups unbleached all-purpose flour (or 1 cup all-purpose plus ½ cup almond meal – delish)

2 teaspoons baking powder

pinch of salt

2 teaspoons grated lemon zest (optional – I use it, even when I go for the almond meal option)

1/2 cup well-stirred plain whole-milk yogurt (not low-fat or non-fat)

1 cup sugar

3 large eggs

1/2 cup vegetable oil, such as canola, or a fruity olive oil

Icing (optional):

1 cup powdered sugar, sifted

3 tablespoons lemon juice

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch round cake pan with butter or cooking spray. Line the bottom of the pan with a round of parchment paper, and grease it too. (Cut an extra circle of parchment paper for the next time you make the cake, because you’ll want to make this cake a lot!). In a medium bowl whisk together the flour, baking powder, and salt. Add the lemon zest, and whisk to mix thoroughly.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour mixture and stir just to combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into the prepared pan.

Bake for 25-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not over-bake. Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely. When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Bon Ton Salad Dressing

Based on a recipe from the original owners of the Bon Ton Café in New Orleans.  I love this dressing.  It was one that was sorely missed by many New Orleanians when their recipe files were washed away by Hurricane Katrina.  It is excellent on any greens and makes me think of the dressing used on marinated crab claws.  Fabulous with shrimp, and just as terrific as a dressing or marinade for leftover steak.  Delicious in a potato salad.

1 egg

1 tsp Creole mustard

1 – 2 tsp salt (really depends on type of salt used)

1-2 tsp black pepper

1 tsp Tabasco sauce

1 tsp Worcestershire sauce

1 tsp chopped garlic

3 Tbs grated Parmesan cheese, plus extra for sprinkling on salad

1 tsp horseradish

1/2 cup cider vinegar (I start with a little less that 1/2 cup and add to taste – some chefs are bigger acid queens than others.  Original calls for 1 cup!)

1 1/2 cup olive oil

huge handful of chopped parsley

Combine all ingredients in mixing bowl, expect olive oil and parsley.  Whip until thoroughly mixed.  Pour olive oil in slowly, while whipping vigorously (I use an immersion blender).  Dress greens, add chopped parsley and additional grated cheese to taste.

Dressing makes about 2 1/2 cups.

Dear Lord Dip

2 cup thawed, chopped frozen spinach

3 cups thawed, chopped frozen artichoke hearts

10 ounces cream cheese

generous 1/3 cup sour cream (could partially sub some whole yogurt)

generous 1/3 cup mayonnaise

2/3 cup grated Parmesan

3/4 tsp – 1 teaspoon red pepper flakes

1/2 teaspoon salt

1 teaspoon finely minced garlic

Boil spinach and artichokes in 1 1/2 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot, with flaxseed tortilla chips (my preference), crudites or crackers. Can easily be made ahead and heated in microwave.  Spread leftovers on a slice of bakery bread and toast under broiler to eat alongside a bowl of soup.  This makes a generous amount.  Can easily half it.  Modified from Alton Brown’s recipe.

Swedish Meatballs

Inspired by Scott’s Swedish heritage. These are great with mashed potatoes (and a side dish of apple sauce?), and are equally good served as appetizers.

Makes 60 small meatballs

1 ½ pound ground beef (ask butcher to grind together the ground beef and ground pork)

½ pound ground pork

1 cup soft bread crumbs

½ cup half and half

4 tablespoons minced onion

1 teaspoon prepared mustard

1 tablespoon ketchup

½ teaspoon allspice

¼ teaspoon cardamom

2 teaspoons salt

½ teaspoon pepper

2 tablespoons butter

Soak bread in milk. Add onion, mustard, ketchup, allspice, cardamom, salt and pepper and mix into meat, using hands, until well incorporated.  Shape by hand into small balls, not much bigger than 1 tablespoon each. (You want them this size so that they will cook through easily). Melt butter in skillet. In three batches, add meatballs and turn occasionally until brown on all sides, and just cooked through.  Remove meatballs from pan and place on paper towel-lined plate. Any meatballs not being served right away can be frozen on a sheet pan, and then packed into a freezer bag. Thawed meatballs can be warmed in a skillet with butter or gravy, or in the microwave.

Smoked Trout Spread

Newman’s Fish in Portland carries a wonderful smoked trout from Idaho.  As you can see, this is scarcely a recipe.  I don’t measure at all.  The key is to use just a minimum of cream cheese, as I don’t care for spreads that taste entirely of cream cheese.  And, flaking and mashing this with a fork will yield a much more appetizing consistency than that of a food processor.  Plus, it’s just so easy this way.  Last time I made this, I played around with the addition of cream and used what I had on hand — a dollop of unsweetened fresh whipped cream.

8 oz smoked salmon

2  oz of cream cheese (or marscapone)

2 T finely chopped shallot

2-3 T half & half, or whipping cream

Zest of one lemon to taste

Lemon juice to taste

Remove skin from trout and place on a large plate or pie plate.  Use a fork to flake the smoked fish.  Add cream cheese and use fork to incorporate.  Add remaining ingredients, adjusting for desired consistency and taste.  Serve on buttered, seasoned crostini or crackers.

For Pastry:
1 ¼ cup all-purpose flour
½ cup unsalted butter, cold, cut into pieces
½ teaspoon salt
½ teaspoon – 1 tablespoon sugar (I did 1 tsp, but would up sugar for fruit tart)
3-4 tablespoons very cold water or non-fat milk

Filling:
5 ounces pancetta, cut into half-inch pieces
3 tablespoons olive oil, or as needed
2 small onions, diced
1 small to medium leek, carefully washed to get rid of soil inside leaves, then sliced thinly
Salt and pepper to taste
2 teaspoons chopped fresh herbs such as rosemary or thyme, or several pinches dried (use judgment here – the pancetta I use is locally made and very flavorful with herbs and seasoning so I don’t need to add much additional herbs.
4 ounces goat cheese crumbled, or 1-2 oz shredded Gruyère
Variations: asparagus, mushrooms and Gruyère; tomato, kalamata olive and goat cheese; onion, scrambled egg and ham; spinach, ricotta, pinenut and lemon zest.

Combine flour, butter, salt and sugar in a food processor and pulse until mixture is a coarse meal. Add water 1 tablespoon at a time just until dough comes together into a ball. Flatten dough into a 5-inch disk and wrap in plastic wrap and refrigerate (at least 1 hour).
To prepare the filling, cook pancetta in a skillet until most of fat is rendered, remove bacon from skillet and set aside. Depending on how much fat was rendered, and personal taste, either drain off all but 1 tablespoon of drippings and augment with olive oil, or cook onions and leeks in the pork fat. Over medium-low heat, sauté onion until deeply golden and caramelized, about 20 minutes, season with salt and pepper and herbs. Remove onions from skillet, and then sauté leeks, until soft.
Preheat oven to 375 degrees. Place dough on a lightly floured piece of parchment paper, on top of a rimless baking sheet. Let sit at room temperature 10-15 minutes. Gently roll out to 11-inch diameter. Retaining a border of 1 ½ inches, sprinkle pastry with half of the goat cheese crumbles, then top with sautéed vegetables and bacon, then sprinkle with remaining cheese. Fold dough edges. Bake until crust is golden, 25-30 minutes.

This recipe comes from my mother Betsy White in New Orleans.  It’s just the sort of thing that restaurants dish up in heaping portions at charity events and festivals.  You can modify it or reduce the amount of butter or cream.  Dare I say it, my belly has gotten wimpy after too much time away from New Orleans.

Serves 4

1 lb linguini or fettucini

1/2 cup butter (1 stick)

3/4 c chopped green onion

1 T Cajun Magic *

1 clove garlic, minced

1 pint half and half

1 lb crawfish tails (these usually come cooked, in a bag), or cooked shrimp

Cook pasta and drain.  Melt butter in saucepan and sauté onions 2-3 minutes.  Add Cajun Magic, garlic and crawfish or shrimp.  Sauté one minute and add half and half.  Cook 5-10 minutes over medium heat until sauce thickens.  Add pasta and toss well and serve immediately.

*we used Old Bay because the other option in the cupboard was Emeril’s Essence and that didn’t smell like the dish of my childhood.  Old Bay smelled exactly right as it cooked, but we’d probably use a little less than a tablespoon next time.

Dark Chocolate & Bacon Topped Toffee

1 pound good quality bacon, cooked crispy, drained, cooled and crumbled. I cook mine on a rimmed sheet pan in the oven, at 400-425 for 15-20 minutes. Save remaining chopped bacon for…anything you want! You’ll be so happy to have it ready to sprinkle on potatoes, salads, or soups, or a little mini blt.
35 or 40 soda crackers
1 cup butter + 1/4 cup for pan
1 cup packed dark brown sugar
1 can (14 oz) sweetened condensed milk
12 ounces bittersweet chocolate. I use Valrhona 79% cacoa. Can be lighter but use high quality.
Preheat oven to 425. Melt 1/4 cup butter, pour into 10X15 jellyroll pan and arrange crackers over butter. Combine 1 cup melted butter and brown sugar in medium saucepan. Bring to boil and boil 2 minutes, stirring constantly. Remove from heat and stir in sweetened condensed milk. Pour over crackers. Bake 10-12 minutes until topping is bubbling and slightly darkened. Remove from oven and cool one minute. Scatter chocolate over top. Allow to melt 5 minutes. Spread chocolate over caramel and sprinkle with as much chopped bacon as you desire, reserving remainder for other use.
Refrigerate until chocolate is set. Cut into small squares. Stores well in the freezer.

Inspired by a recipe for toffee from Springbrook Hazelnut Farm B&B in Newberg Oregon. Original recipe is topped with hazelnuts instead of bacon.

Pizza and movie night is a favorite tradition in our household.  This recipe for dough is wonderful and freezes well so we always make an extra batch while the ingredients and food processor are out on the counter. 

Rosemary Pizza Dough

Makes four 8-in pizzas

1 cup warm water (105-115 F)
1 T sugar
1 envelope dry yeast
3 T olive oil
3 cups (or more) all purpose flour
1½ tsp salt
1 T chopped fresh rosemary

Combine water and sugar in food processor. Sprinkle yeast over and allow to sit until foamy, about 10 minutes. Add oil, flour and salt. Process until dough comes together, about 1 minute. On a floured work surface, turn out dough and sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm spot until dough doubles, about 1 hour.  Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Using pastry cutter, divide dough into 4 pieces.  On lightly floured surface roll dough, place on baking sheet and top each with desired toppings – pizza sauce, duck salami, sautéed greens, mushrooms and mozzarella are faves here.  Bake (425° F) until bubbly and golden brown on the underside.