Kale what? Kale fries. Yes, I battered and fried up some kale stems, and they were delicious. So yes, Kale Fries!
I usually relegate the stems from all my greens to the compost bin, but in this instance I went for something a little bit different. The stem of greens such as chard, kale and collard greens are edible, but they do take a little longer than the leaves to get tender. Which is why we often discard the stems.
Look how beautifully gorgeous and colorful the stems of chard and kale are? Yes, they will add lots of nutrients to your compost, but they can also add lots of nutrients to your dinner!
It will be so worth it. If you are serving kale or chard with dinner, consider these Kale Fries your appetizer. Nothing goes to waste, and your guests think you are a genius for serving those lovely tempura vegetables!
I really enjoy risotto. But I do not make it because I just do not have the time and patience needed to stand and stir for 45 minutes while the arborio rice absorbs the stock. Nope, not this gal.
But luckily, you can make a baked risotto that tastes really, really good. I admit, a baked risotto will never be as creamy as a properly made stove top risotto, but I can let go of some of that creaminess for not having to stir and stir and stir. And then stir some more.
I do admit you do have to stir a bit while making this recipe, but I promise it will not be 45 minutes. Unless something goes terribly wrong. Seriously.
Be sure to use arborio rice, or a rice that is labeled specifically for risotto.
I used a bag of Tuscan Kale from Cut ‘N’ Clean Greens, but you can substitute with a large bunch of kale. Just remove the stems and cut it into strips.
Fall means the very short season for fresh persimmons is upon us. Which means its time to make these Fall Persimmon Recipes.
Stock up now on fresh persimmons when you see them at your local farmer’s market or grocery store. Some persimmons are meant to be eaten like an apple, sliced while still slightly firm. That would be the Fuyu persimmon. The Hatchiya persimmon, on the other hand, needs to be super soft and ripe for its full flavor to be enjoyed.
Whatever variety of persimmon you have, they are suitable to use in these recipes. Just be sure the Hachiya are super soft and the Fuyu are sweet and ripe when you use them.
This is a sponsored post from Abrams Books and the Abrams Dinner Party.
Last week I did a very informal poll in a video I made for Instagram about this great new cookbook called Butter & Scotch, named for the actual Brooklyn bar and bakery. I asked my viewers which recipe they would like to see on my blog and gave them three choices.
The overwhelming choice was for this Hot Toddy Caramel Corn, made with a good shot of bourbon!
That is what this book and the establishment is Brooklyn is all about. Delicious baked goods and really fantastic cocktails, both meant to be eaten and drank together! Forget salty bar foods, this is all about balancing a sweet dessert with a cocktail that may also be sweet or bitter or both!
This book covers the bases, from pie dough to frosting to cakes and beyond. On the cocktail side, there are recipes for simple syrups and shrubs for making drinks that are out of this world.
I grew up drinking Hot Toddys when I was sick, and to this day I make them when my throat is sore and my nose is stuffy. But now I can make Hot Toddy Caramel Corn, and enjoy it while I sip my liquid Hot Toddy.
Preheat the oven to 325° F. Grease two rimmed metal baking sheets and set aside.
In a large heavy-bottomed pot, heat the sugar, butter and honey over medium-high, stirring until they are well incorporated. Cook the caramel until you smell the caramelized sugar and see it turn a light amber/beige color.
Remove the pot from the heat and whisk in the baking soda, then whisk in the bourbon, salt, lemon zest and cinnamon. (be careful, the caramel will release a lot of steam, so guard your hands.)
When all the ingredients are incorporated, fold in the popcorn using a heatproof spatula or wooden spoon. Keep folding, pulling caramel up from the bottom and over the popcorn, until it is well coated.
Spread the popcorn out on the baking sheet and bake for 20 minutes, pulling it out every 5 minutes to fold and toss to better coat the popcorn with caramel. Remove from the oven and let cool completely (this takes about 20 minutes) then serve or seal in airtight bags.
The caramel corn will last up to 5 weeks when kept in an air-tight bag away from humidity.
Full Disclosure: This is a sponsored post from Abrams Books and the Abrams Dinner Party. I may receive compensation in the form of monetary compensation or product compensation in exchange for my review. I believe in reviewing only products that fit my brand and will be beneficial to my readers. All the opinions are my own.
Fall is here and certain flavors are starting to be used in everything from coffee to dish soap. Yes, I am speaking about the omnipresent Pumpkin Spice. It is everywhere.
But it is not here. Nope. Not happening on this blog.
But I know Fall is about so many other flavors.
I love chestnuts. When I lived in NYC and the chestnut roasters would set up on the street corner, the smell would entice me like no other. Except the smell of those sugared cashews and almonds, which would bring me to my knees. But, I digress.
Chestnuts are available now already steamed and peeled, packed in jars and vacuum sealed bags. It could not be easier to use chestnuts in your everyday life, not just for that Thanksgiving stuffing. I buy them all the time, but you haven’t seen a lot of recipes using chestnuts because I tend to eat them straight out of the container. By the time I come up with a recipe to try, I have already eaten them all! sigh. . .
Chestnuts are generally a seasonal item. but if you buy the jarred or vacuum sealed bags they will last for many months. Stock up when you see them. That way, when you want to make this soup in the Spring, you are ready!