Tuscan Kale Salad (NYTimes) from Peigi

Tuscan kale is also know as lacinato kale

Good and easy! I have used regular and Tuscan kales.  Both are good.  Keeps well.  We make a big batch and eat it for several days.  

--- Peigi

Photo is from NYTimes 
https://cooking.nytimes.com/recipes/11746-tuscan-kale-salad

Tuscan Kale Salad

(adapted from Melissa Clark of NYTimes)

Serves 2 to 4

1 bunch Tuscan kale

1 thin slice country bread

(or 1/4 cup homemade bread crumbs)

1/2 garlic clove, finely chopped

1/4 cup finely grated percorino cheese, plus more for garnish

3 T. extra virgin olive oil, plus more for garnish

freshly squeezed juice of 1 lemon

1/4 t. kosher salt (1/8 t. regular salt)

red pepper flakes to taste

ground black pepper to taste

Trim the bottom 2 inches off kale stems and discard.  Slice kale, including ribs, into 3/4-inch ribbons.

About 4 to 5 cups.  

Place kale in a large bowl.

If using bread, toast until golden on both sides.  Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.

Using the back of a knife, pound the garlic into a paste.  Transfer garlic to a small bowl.  Add 1/4 cup cheese, 3 T. oil, lemon juice, salt, pepper flakes and black pepper.  Whisk to combine.  

Pour dressing over kale and toss very well to thoroughly combine.  Dressing will be thick and need lots of tossing to coat the leaves.  

Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.  

https://cooking.nytimes.com/recipes/11746-tuscan-kale-salad

Chocolate Buttermilk Muffins

Been making batches of these and freezing them.  That's because I had a bottle of whole buttermilk to use up.  We pull out one for each of us in the mornings to have with coffee.  And I have been taking them as my housewarming gift, to good reviews.

Very chocolately and moist.  

It took me a while to get the proper combination of leavening to go with the cocoa powder and buttermilk. (Had to add baking soda.) Also, I tried butter, but oil makes a much moister muffin. 

With frosting, these would be considered cupcakes, I think.  :)

---Barbara

Chocolate Buttermilk Muffins

Makes 12 muffins

2 cups all purpose flour, fluffed then scooped

1/2 cup dutch process cocoa powder

1/4 t. salt

2 t. baking powder

1/2 t. baking soda

1 cup dark chocolate chips

2 eggs, room temperature

3/4 cup sugar

1/3 cup canola oil

1 t. vanilla

1 cup whole buttermilk

powdered sugar for dusting (optional)

Preheat the oven to 350 degrees.

Spray a 12-cup muffin tin with baking spray or grease well with butter.

In a larger mixing bowl, add the dry ingredients:  flour, cocoa powder, salt, baking powder, baking soda and chocolate chips.  Mix thoroughly until evenly mixed.  Be sure the salt and baking powder/soda are evenly distributed.

In a mixing bowl, whisk together the eggs and sugar, until lemony yellow and very smooth.  

Add the oil and the vanilla, and whisk until combined.  Then add the buttermilk, and whisk until smooth.  

Pour the liquid ingredients on top of the dry ingredients all at once.  Then, use a spatula to fold the mixture together, just until combined.  Do not overmix or the muffins will be tough.

Use a scoop, like an ice cream scoop or a small measuring cup, and evenly divide the batter into the muffin tin.

Bake in the oven for 18 minutes or until a toothpick comes out clean.  

Cool in the tin for about 15 minutes, until the chocolate chips are cooled enough to safely remove the muffins.

Remove and finish cooling on a wire rack. 

Dust with powdered sugar, if you wish.  

Freezes well, once completely cooled.

B

Easy Arugula Salad with Orange Shallot Dressing from Cindy

Easy Arugula Salad with Orange Shallot dressing

1 bag of pre-washed greens, arugula or spinach
1 T. diced shallot
3 to 1 ratio olive oil to orange juice
    - 9 T. extra virgin olive oil
    - 3 T. orange juice
salt and pepper

Add the dressing to the bottom of the bowl, then add the arugula a little at a time and toss it all together. 

The greens will start to wilt a little.  Be sure all of the greens are evenly coated.

---Cindy

Glazed Pork Tenderloin in The Oven by Barbara

UPDATED 2020

We like pork tenderloins. So, I am always playing around with new ways to make them. This is my way to do it in the oven-- the meat turns out exceptionally moist and flavorful.

--Barbara

Glazed Pork Tenderloin in the Oven

Serves 4

1 pork tenderloin, dried with paper toweling

2 - 3 T. jelly, such as plum, blackberry, pear or apricot

1 T. minced garlic

1/4 t. red pepper flakes (or more if  you prefer)

a sprig of fresh rosemary (optional)

salt and pepper

 

Dry off the pork tenderloin with a paper towel.  (You don't want the meat to steam.)

Place the tenderloin on the foil on a sturdy roasting pan (one that can take broiling). Then spoon over the top whatever jelly or jam you have on hand --- this time I used a pear berry one we received as a gift. Spoon lots of garlic on top, too. Sprinkle with red pepper flakes for some heat to balance the sweet of the jam. Layer rosemary on top and next to it. Season with pepper and salt.

Wrap it up tightly so that the juices won't run out. Then roast at 350 degrees for about 25 - 35 minutes, depending on the size of the tenderloin. Then, take it out and turn on the broiler.  Carefully unwrap it, folding down the sides to expose the meat for broiling, but leaving enough height to contain the juices. Broil until you get a good char and the internal temperature is 140 - 150 degrees, then take it out and let it rest -- the temperature will continue to rise to 165 degrees after about 10 minutes. Remove the charred rosemary, slice and serve with the pan juices.

B

Summertime Potato Salad (Gram's)

UPDATED 2023

This is the potato salad I make every summer.  I learned to make it this way from my late mother-in-law. She would add oil and vinegar, salt and pepper, to the steaming hot potatoes, toss them, then layer the other ingredients on top. Only when the potato salad was completely cold would she add the mayonnaise.

When we would visit them at their cottage at the Thousand Islands, you would open the door to the fridge, and instantly smell eggs, onions, and potatoes, then see a big bowl of potato salad waiting to be dressed.  

So that's what I do, too.  I never wrote down her recipe, but I think mine is similar.  I serve it at our cottage here in the Finger Lakes, when we have a crowd.

---Barbara  

Summertime Potato Salad (Gram's)

Serves 16-20

3 lbs. golden potatoes, skins on

4-6 hard boiled eggs

3 T. canola oil

1.5 T. apple cider vinegar

3 t. salt (the potatoes require more salt than you think)

1 sweet onion (make sure it is sweet)

3-4 celery ribs, leaves included

1 T. celery seeds

1 T. mustard seeds (optional)

1 15-ounce small jar light Hellman's mayonnaise

In a small saucepan, add the eggs, add enough cold water until they are completely covered.  Bring to a gentle boil, set the timer and cook for 1 minute, then turn off the heat, cover the pan, and set the timer for 10 minutes.  Then, pour off the hot water, and run cold water over the eggs, until the water runs cool.  Drain.  Refrigerate until the eggs are completely cold.

In a large pot, about 6 quarts, add cold water about 2/3 of the way up.  

Rinse the potatoes, leave skins on, then slice into bite size pieces, usually a small potato will be cut in half, and then half again, making quarters.  If your potatoes are bigger, cut it into 6 pieces.  

Add the potatoes to the cold water in the pot as you go.  When done quartering the potatoes, put the pot on the stove and bring to a gentle boil.  

This will take quite a while.  Be patient.  When they come to a gentle boil,  turn down to low, and set the timer for 12 minutes and cook until opaque.  

Check at 10 minutes to see if they are done. Don't overcook them.  Stick a knife in one to test how firm they are. They will be opaque if done, and the knife will stick enough for you to pull one out with it.  Let cool before sampling.  Very hot!

Meanwhile, in your large serving bowl (preferably one with a cover), place the oil and vinegar together in the bottom and whisk together.  If you are using the mustard seeds, add them now, so they will hydrate in the oil and vinegar.

Chop the sweet onion into very small pieces.  Chop the celery into small pieces, too.  Use the leaves too.  Crack and peel the cold eggs, and set aside.  

In a colander, placed in a clean sink, use hot pads and drain the potatoes, being careful to avoid the hot steam.  Drain well.  

Place them in the serving bowl.  Sprinkle the 3 t. of salt, and the 1 T. of celery seed, over the potatoes, then use a large spoon or spatula to gently toss the potatoes in the vinaigrette.

Now, sprinkle the onion over the hot potatoes. 

Next, add the celery as the second layer.

Then, slice the eggs, using an egg slicer, and layer the eggs evenly over the top.  Sprinkle lightly with salt.

Refrigerate, uncovered, for about 2 hours or until completely cold.  Chill the mayo, too

When chilled, add the mayonnaise, and fold gently until the salad is evenly mixed.  I used to add a little mayo at a time, until it seemed like there was enough, but now I know it will take the whole jar. 

You want it to flow, and coat everything evenly.    Taste, and add salt if needed.  

Refrigerate until time to serve.

B