Kale Chips Caline

My sister-in-law taught me this super snack. You can't argue with how good and healthy. Add whatever seasonings you like - perhaps brewer's yeast or finely grated parmesan. This is yours to customize and enjoy - healthfully!

4-6 cups trimmed kale leaves, cleaned (see Cook’s Notes)

2 Tbsp olive oil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp sweet paprika

1/4 tsp crushed red pepper flakes, or to taste

1/4 tsp kosher salt

Preheat oven to 425F. Toss the kale with the oil and remaining spices. Spread about a large baking sheet. I used a large pizza pan with holes: you could use a sheet pan. I think the ‘holed’ pizza pan works well because it makes a very crispy kale upside and downside.

Roast for 5 minutes. Turn oven down to 400F. Toss the kale (it could look a bit wilted now, but no worries).

Roast at 400F another 5 minutes. I shake it once during the 5 minutes. Turn oven off and open door. Shake it (or turn with tongs) well. Let the kale rest a good 5 minutes with the door opened. It should then crisp up.

Turn out to serving platter and serve.

Cook’s Notes: I like to buy curly kale on the stalk (not chopped, not bagged, fresher, cheaper). I find the bagged chopped variety too full of chewy stalks and less leaves. It’s simple to stand a stalk tip down, root side up, and slide a sharp knife down one side of the stalk. Cut any big leaves to bite-sized pieces. Rotate stalk and resume other side. Easy.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog