cauliflower with panko

http://smittenkitchen.com/blog/2013/11/cauliflower-with-brown-butter-crumbs/


1 medium head cauliflower (1 1/2 to 2 pounds)
Oil for pan, if roasting
4 tablespoons salted or unsalted butter
1 medium or 2 tiny shallots, finely minced
1 small clove garlic, minced
Approximately 3/4 cup panko (Japanese-style) breadcrumbs
Salt and freshly ground black pepper
Few gratings of lemon zest
1 to 2 tablespoons fresh lemon juice
1 tablespoon chopped flat-leaf parsley or chives

To steam cauliflower: Set a steamer basket (see Notes) inside a large pot. Bring about one inch of water to a boil in the pot, lower cauliflower, whole or in large florets, into basket, and cover pot with lid. Reduce heat to medium. Let cauliflower steam for 10 to 20 minutes (less time if using a proper steamer basket, longer if using the modified basket below), or until it is easily pierced with a knife.

To roast cauliflower: Heat oven to 400 degrees. Lightly coat a large baking sheet with oil. Scatter cauliflower florets evenly over pan and roast until cauliflower is brown at edges and easily pierced with a knife, about 20 to 30 minutes. Toss and flip pieces once, halfway through roasting time, to ensure that they brown easily.

Make brown butter crumbs: When cauliflower is almost done, melt butter in a heavy frying pan over medium heat, and continue to cook it after it is melted until it is a little brown, and smells toasty. Working quickly, stir in the shallots, and let them hiss in the butter for about 30 seconds. Add the breadcrumbs, garlic, 1/4 teaspoon table salt (if using unsalted butter, skip if using salted) and a few grinds of black pepper and cook together, stirring frequently, until crumbs are a shade darker, anywhere from 5 to 10 minutes. Add a scrape or two of lemon zest and adjust seasonings to taste.

Assemble dish: Place whole cooked cauliflower or cauliflower florets in a low serving bowl. Toss gently with lemon juice, salt and pepper to taste. Spoon crumbs over cauliflower, pressing them onto the florets as you can, and letting the rest fall into the serving dish. Scatter herbs over top and serve with a large spoon.

Do ahead: Steam or roast cauliflower and make crumbs; keep them separate until serving. Just before serving, rewarm cauliflower and add crumbs.

ramen with egg and cheese

http://www.tastingtable.com/entry_detail/chefs_recipes/15549//Perfect_Instant_Ramen.htm#ixzz2kONqPk6M

• INGREDIENTS
2½ cups water
1 pack Shin Ramyun (or another brand of instant ramen)
1 egg
½ teaspoon butter
2 slices American cheese
¼ teaspoon toasted sesame seeds
½ scallion, green part only, thinly sliced on a bias (optional)

 

 

 

 

 

 

 

 

 

 

DIRECTIONS 1. In a small saucepan, bring the water to a boil. Add the ramen noodles and cook for 2 minutes, then add the flavor pack.
2. Cook for another 3 minutes, then turn off the heat and crack in the egg, but do not mix it in. Pull the hot noodles gently over the raw egg and allow the egg to poach, about 3 more minutes.
3. Carefully pour the ramen into your serving bowl of choice, making sure not to break the egg.
4. Add the butter, cheese and sesame seeds to the bowl and stir gently to incorporate. Top with the chopped scallion (optional) and serve.

farro with sweet potato, kale and pomegranate

http://food52.com/recipes/19937-farro-with-roasted-sweet-potato-kale-and-pomegranate-seeds

• 1 cup semi-pearled or regular farro
• Extra virgin olive oil
• 1 Medium onion, halved and halves cut into 1/4 inch wedges
• Salt
• 1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/3 cup shelled, raw walnuts
• 3 cups packed, roughly chopped kale (stems removed before chopping)
• 1 large garlic clove, minced
• Fresh Meyer lemon juice
• Freshly ground black pepper
• 1/2 cup pomegranate seeds

1. Combine farro with 4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.
2. Preheat oven to 400°F. Toss onion with enough oil to lightly coat, but not soak. Spread across a baking sheet and sprinkle with a generous pinch of salt. Toss sweet potato with oil in a similar fashion and spread on a separate sheet pan. Sprinkle with cumin, coriander and a pinch of salt. Place both baking sheets in the oven and roast until vegetables are tender and onions have begun to brown. The onions will be done before the sweet potatoes. Stir and turn vegetables at least once during cooking.
3. When vegetables are nearly done roasting, spread walnuts on a third sheet (or in an oven-safe dish, if you've run out of baking sheets) and toast until they have darkened in color and are fragrant (place your nose close, but not too close, to the pan to take a whiff), about 5 to 8 minutes. Keep a watchful eye on the nuts as they will quickly burn in a hot oven. If you prefer, wait until vegetables have finished cooking and been removed from the oven. Turn the temperature down and toast the nuts. When nuts are done, cool completely, then roughly chop into small pieces.
4. While vegetables and nuts cook, heat 1 to 2 tablespoons olive oil in a large skillet. Add kale and garlic and lightly sauté until kale has wilted but is still bright green in color. Stir to cook evenly. Scrape cooked greens mixture into the bowl with farro. Add sweet potato and onion. Fold the ingredients together, then drizzle with a bit of fruity extra virgin olive oil to moisten (a tablespoon or so) plus lemon juice to taste (about one tablespoon, or less if you are using ordinary lemon juice). Taste and add more salt as needed, plus a few grinds of fresh pepper. Gently stir in walnuts and pomegranate seeds.

kale, squash and almond salad

http://food52.com/recipes/15584-northern-spy-s-kale-salad

• 1/2 cup cubed kabocha, butternut, or other winter squash
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
• 1/4 cup almonds, cut roughly in half
• 1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use parmesan)
• Fresh lemon juice
• Pecorino or other hard cheese, for shaving (optional)

1. Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
2. In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
3. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.

kale and tomato bread pudding

http://www.purewow.com/entry_detail/recipe/7996?media=print

Ingredients 4 cups cubed stale bread 1 bunch kale, roughly torn 1 pint cherry tomatoes, halved 9 eggs ¾ cup whole milk 1 cup grated Parmesan cheese Kosher salt and freshly ground black pepper

DIRECTIONS 1.  Lightly coat a medium casserole or baking dish with nonstick spray. 2. Make the filling: In a large bowl, toss the bread with the kale and tomatoes, then pour the mixture into the prepared baking dish. 3. Make the custard: In a medium bowl, whisk the eggs with the milk and ½ cup of the Parmesan cheese until well combined. Season to taste with salt and pepper. Pour the egg mixture over the bread mixture in the baking dish. Chill in the refrigerator, covered, for at least 30 minutes and up to overnight. Sprinkle with the remaining ½ cup Parmesan cheese just before baking. 4. Preheat the oven to 375° and bake the bread pudding until the top is golden and the custard is set (i.e., it doesn’t jiggle too much when you move the dish), 30 to 40 minutes. Serve immediately.

pasta with onion and yogurt

http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions

• 5 tablespoons extra-virgin olive oil
• 6 cups coarsely chopped onions
• Sea salt
• 1 pound tagliatelle or other fresh pasta
• 2 cups thick, strained Greek-style yogurt (see note)
• 1 cup coarsely grated kefalotyri cheese, or pecorino Romano

1. Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes.
2. Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup pasta water. Combine the yogurt with 1/4 cup cooking water and mix well. Add more of the reserved past water as needed to get the sauce to your thickness. Drain the pasta and toss with the yogurt mixture.
3. Serve the pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices.
4. Note: If not using thick, Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with step 1. For a treat, seek out sheep's milk yogurt for this.

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