Typically it isn’t a recipe that makes for good cooking. Typically it isn’t even cooking. After which generally, a brand new recipe simply seems to be an extension of one other good recipe.
Earlier this fall, I visited with my buddy Margie and her buddy Peggy. We had drinks on her porch overlooking East Penobscot Bay. She provided each cheddar and blue cheese with rice crackers to go along with our drinks, and put out a small bowl of chopped up pink onion. All we did was add a chunk of onion to the cheese on our cracker. So easy. So fabulous a taste! An important thought.
As the times develop cooler, my niece Sarah who lives with me, prefers sizzling breakfasts. She combines oatmeal with a few of my home made granola, calling it “granoatmeal.” I prefer it, too, biting down on a pumpkin seed or piece of nut. The toasted oatmeal in it, together with different seeds and nuts, merely makes plain rolled-oat porridge extra fascinating and flavorful.
On the weekly farmers market I take part in, it’s enjoyable to speak with consumers about what they plan to prepare dinner with the produce they select. When a younger girl chosen certainly one of my final zukes, a big one, I believed, ‘There goes zucchini bread’, however she mentioned, “I’ll going to dice it up and put them on kebab sticks to grill.” I want I’d considered that.
An acorn squash purchaser described slicing them in rings not more than an inch thick and cooking them on an olive oil greased sauté pan. It cooks extra rapidly than baking a half acorn squash, and it turns golden brown, and appears spiffy with the scalloped edge. No recipe required. You would roast the rings within the oven as an alternative of the range prime, I suppose.
In desperation to make use of up ample self-sowed cilantro from the backyard earlier than frost, I turned to creating cilantro pesto and parsley pesto. I take advantage of the identical methodology as for basil pesto, whirl it up within the meals processor with walnuts, olive oil, garlic, although I often add parmesan cheese simply earlier than utilizing it in case I would like the herb pestos to taste a soup or different non-pasta dish as an alternative.
However I by no means considered kale pasta.
So on the finish of the market this week, I had a few bunches of kale unsold, and Pam, one of many different distributors, mentioned she’d found one other factor to do with kale. “You may make a pesto out of it for pasta,” she mentioned. She described heating two or three cloves of smashed garlic in a beneficiant quantity of olive oil, then steaming a giant bunch of kale leaves torn off the stem, and including it to the pan with salt and pepper. Then after cooking it for an additional 5 minutes or so, pureeing it in a meals processor, including grated parmesan, and stirring it into cooked pasta. We had some for supper that night time. Simply wonderful!
A few of the kale pesto instructions I see on the web name for including nuts, however I didn’t try this and we didn’t miss them. Additionally, I didn’t steam the kale individually, I tore all of it up, added it to the garlic and oil and lined it to steam within the sauté pan. I additionally added a number of crumbles of feta cheese lounging round in my fridge that I wished to make use of earlier than they turned blue.
A form of non-recipe for kale pesto follows. It’s fairly, inexperienced, and if you stir it right into a enjoyable formed pasta — I used campanelle, a tubular formed pasta with frilly edges — it’s enjoyable to eat. Enjoyable sufficient to neglect how healthful consuming kale is.
Yields about 1 cup pesto
¼ cup olive oil
2-3 cloves of garlic
4–5 stems of kale, tender leaves stripped off stems
Salt and pepper
Grated parmesan cheese
Pour the olive oil right into a broad sauté pan, over a medium warmth. Peel and smash the garlic with the broad facet of a knife and add to the oil.
Whereas the garlic is softening within the oil, tear the kale into small items and add them to the sauté pan, sprinkle with salt and pepper, and canopy with a good lid.
Prepare dinner all collectively, stirring infrequently till the kale may be very limp.
Take away from the warmth and empty right into a blender or meals processor. Course of till it varieties a paste.
Add the parmesan cheese, style and alter seasonings.
Stir into the pasta and toss till the pasta is nicely coated.
Serve with extra parmesan on the facet if desired.
Makes sufficient for a pound of pasta