Kale-Almond Pesto

Pesto!
Top it on crostinis! use it as a sauce for fettuccine! Pesto! This is a recipe for using up greens in a fun way and to also teach you how to break your blender and then going to buy a food processor.

Ingredients

• 1 bunch of kale (thick stems removed)
• 2/3 cups almonds, unsalted, unroasted
• 1/2 to 1 clove of garlic, finely chopped.
• 1/2 cup olive oil (or more for a smoother pesto)
• salt & pepper to taste 
• 1/2 cup grated Parmesan cheese
• grated smoked gouda cheese

Instructions

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
2. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
3. Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more. 
4. add the almonds to the blender and blend until finely chopped. Remove.
5. Add all the olive oil and about 25% of the  kale and blend intermittently, scrapping down the sides and stirring. Add a little kale at a time, pulsing and stirring. Add the garlic and almonds, and salt and pepper. Instead of pulsing like you were supposed to, leave the blender on high and walk away and come back only when you realize that a weird plasticy smoke is coming from your kitchen.

Curry Cauliflower with Purple Sticky Rice

-->

October 17 2011

I decided to add this to my blog practically 2 years ago, but apparently, never finished. Nor could i find the recipe. So, after scouring the internet for the closet option, I came across this: http://www.chow.com/recipes/29423-curried-cauliflower-chickpeas-and-tofu

But, there is an evil word in there. You can take a wild guess what I omitted (That's right, FU, Tofu!)

So here's their recipe, altered:

INGREDIENTS

• 4 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 medium garlic cloves, minced to a paste
• 3 teaspoons yellow curry powder
• Kosher salt
• 1/2 cup water
• 1 (15-ounce) can chickpeas, drained and rinsed (about 1 1/2 cups)
• 1 1/2 pounds cauliflower (about 1 medium head), trimmed and cut into 1-inch florets including the greens
• Freshly ground black pepper
• purple sticky rice for serving(from Cleveland's West Side Market)

INSTRUCTIONS

1. Sautee the onion and garlic, until translucent, about 10 minutes and add the curry powder.
2. Add the chickpeas, cauliflower, greens, and the remaining water. Cover and cook until the cauliflower is tender, about 15 to 20 minutes.

The Turnip, The Whole Turnip, and Nothin But the Turnip, So Help Me God Flatbread

This recipe happened because 1) I wanted to use the whole turnip (not just the root, but the greens as well) and 2) It was 75 degrees outside and just had to use my grill. The majority of the ingredients came from the Green Grocer in Chicago, so this one of the more sustainable flat breads I ever made! The secret to a perfectly grilled flat bread is to pre-cook all the ingredients before assembling the flat bread. Addmittedly, this picture is that of a pre-made crust. It was really good, but I am including a recipe for flatbread, as it is also phenomenal, albeit EXTREMELY time-consuming.  Wine pairing was Riff Pinot Grigio, Italy.

FLATBREAD

Ingredients

3 1/2 to 4 cups bread flour, plus more for rolling (read flour, unlike white flour, will give you a cripsy crust, vs. a chewier crust)

1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
herbs of your choosing
1 1/2 cups warm/ hot water

2 tablespoons olive oil

Directions

In a bowl with the warm water, dissolve the sugar and then sprinkle the yeast on top. Watch the yeast do it's thing and after about 20 minutes, the yeast should foam. (Meaning that you activated the yeast and they started eating the sugar and now they are hungry and ready for more!) A tip I was told is that it should smell "yeasty", or to me, like a brewery. If your yeast doesn't foam, you may have expired yeast, and may need to retry this step with new yeast.

In a stand mixer fitted with the bread hook, add the bread flour, salt, and chopped of herbs (basil or sage, for example) and mix a bit on low to combine. Make a well in the flour and add the yeast-water and mix again on low. While the dough hook is doing all the work for you, you lazy S.O.B., drizzle in the olive oil. Sit on your lazy but, watching the mixer do all the work until it forms a ball. Sticky dough? Add a bit more flour.  Too dry? Add water. 

Now the part when I start swearing a lot. Take the ball of dough onto a lightly floured surface, with your also lightly floured hands.  Knead the dough until it springs back at you. (Push the ball of dough with a fist and rotate 90 degrees, and push down again. repeat, repeat, etc. Flip the dough over and repeat).

In a well-oiled large bowl, add the kneaded dough and cover with plastic wrap and allow to rise at room temperature for an hour or so. It should double in size.  Before taking the dough onto a lightly floured surface, give it a good punch to deflate it a little bit.  Then, divide in 2 pieces and form into balls and cover with a damp cloth for a while. If you can poke it and makes an indent, it's ready to go. Add semolina or corn meal to a pan and roll out the dough until it stretches to the shape of the pan.

TURNIP TOPPINS

Ingredients

1 bunch turnips (about 3 medium to large, with greens)
3 TBSP olive oil
2 cups shredded cheese of the melty variety (Mozzarella, Provolone, Fontina, or a combo of all 3 if possible!)

Directions
Preheat grill to about 450 and add a layer of aluminum foil.

Trim the green and remove large stems. Blanch in a pot of boiling water for just 30 seconds. Drain and dunk in an ice bath to stop the cooking. Ring out the excess water and set aside.

Peel the turnips and slice into 1/8" tick circles. Toss in with 1/2 TSBP olive oil, salt, and pepper. Place turnip slice on preheated grill and roast for just 5 minutes per side.

Drizzle the remaining olive oil on the flat bread and the add the turnip greens, spreading evenly throughout. Sprinkle the cheese and then add the turnips. Grill at 450 for about 10/ 15 minutes or until the cheese is melted and the crust is crispy.