I love Kale.
I don't want to over analyze my relationship with this beautiful green goddess but I'll name just two in a myriad of reasons why Kale is the best green:
1. She is the only green that I can buy in the winter which was actually grown in Quebec.
2. She so damn good for y'all!
So here are two recipes, one of which is sinfully simple and the other of which is too fun to make cause you get to drink at the same time! Beeeeeeer!
Kale Salad
Wash, and cut the spine out of about 4 large leaves of Kale.
Chop them up into bite sized pieces and toss in a bowl.
Toss one green onion, chopped up in there too.
Whisk together:
The juice of half a lemon
3 Tbs olive oil
1/2 teaspoon salt
and some pepper
Pour this over the salad and let sit for about an hour. The salt and acidity of the lemon break the Kale down a tiny bit and make it really nummy.
To serve:
Add fresh dill (if you have it), feta cheese (mmmmmm goat feta...), and some kind of nut (LIKE ME! haha sorry couldn't resist)
Eat.
Spicy Sausage, Kale and Beer Soup
In a large pot, squeeze the innards out of 4 spicy sausages and saute until brown. Scoop the bits out of the pot and reserve for later.
Open your bitter, full flavoured IPA from the local microbrewery (or you know, whatever kind of beer you want) and have a drink.
Saute 1-2 diced onions in the drippings from your sausage and about 2 Tbs olive oil (depending on how greasy your sausages are, you might not need this much oil) until onions are translucent and tender.
Cover with 2-3 cups broth of your choosing and add about a cup of yellow split peas... you could use green, their just not as good looking, like Kermit said, "It isn't easy being green.
Take another sip of beer and then pour a generous glug glug into the pot. Bring this mixture to a boil and simmer until the potatoes are tender.
Add 4 to 5 leaves of washed, de-spined and chopped Kale and your sausage. Cook until kale is soft about 7 minutes.
Eat. Oh man, so delicious!
Friday 24 February 2012
Thursday 16 February 2012
Choc-TASTIC!!! Quinoa Chocolate Cake with Dark Chocolate Ganache!
This past weekend was my wonderful friend Robin's birthday (but don't tell her I've mentioned her again in my blog, she`s getting kind of a big head about it) and due to some various dietary restrictions in the group, I decided to make her cake gluten-free, dairy-free.
Do not be concerned. This cake was so delicious that we devoured the leftovers the morning after her party like hungry sharks attacking their prey.
Wet:
2 cups cooked quinoa
1/2 cup almond milk (or other alternative milk)
4 eggs
1 tsp vanilla
3/4 cup canola oil
Dry:
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 Tbsp baking powder
1 tsp salt
So, start by cooking you quinoa. Give 2/3 of cup uncooked quinoa a good rinse and then toss it in a pot with 1 1/3 cup water. Bring to a hearty, rolling boil and then reduce heat, cooking about 15mins until water is absorbed and quinoa is tender.
This should make about 2 cups of cooked quinoa (it made a little extra for me so measure it out after it's cooked). In a food processor (I found that my friend's food processor worked really well for this cake because it kind of beats up the quinoa but you could probably make this using your brute strength) combine the milk, eggs, and vanilla. Add the cooked quinoa. Mix until blended and then gradually add the oil (or melted butter if you can have it).
In a separate bowl combine the dry ingredients. Mix them with a fork until everything is happily homogenous. Also the recipe I used called for 1 1/2 cups cocoa powder and while Robin`s cake turned out great, next time I make this I am only going to use 1 cup. That extra cup was just pushing the cake over from deliciously chocolatey to slightly chalky (only I noticed).
Bake at 350 in a well greased cake pan for 45-50 minutes.
Ganache
I have always known that ganache is the tastiest thing that can be poured/spread/slathered over a cake but I have always reserved it for FANCY occasions. I have now decided that that`s stupid. Ganache is the easiest icing to make. Period. It also fancy-fies just about any dessert. Want to look impressive? Make ganache.
Break two 100g bars of dark chocolate up into a bowl (Martha Stewart`s recipe calls for 8 ounces of bittersweet chocolate to 1 cup cream or milk. 200gs of chocolate is slightly more than 7 ounces)
Bring a scant cup (about 3/4) of almond milk (or other blah blah blah) to a boil in a saucepan and pour over your chocolate pieces. Whisk this marvelous mixture up until the chocolate has completely melted. Put the bowl in the fridge (or out on the front porch if it`s winter and your friend`s fridge is insanely full) and whisk it every ten minutes until it reaches the desired thickness. For me that meant a thick pourable and probably took 20 minutes to cool. You want to check it every ten minutes so that it cools evenly and so you don`t miss the pour/spread/slather stage.
My sister used this recipe on Valentine`s Day and almost missed the optimum window. She wanted to know if ganache can be reheated and I replied ABSOLUTELY!
My favourite thing to do is make a double batch and let it cool until it`s the texture of thick store bought icing. You can then slather on a thick layer and smooth it out as best as you can. Pop it in the fridge for 10-15 and then re-heat the remaining ganache in the microwave.
Remember when re-heating or melting chocolate in the microwave to do it in 5-10 sec spurts cause it burns or seizes really easily if you`re not careful.
Once the ganache can be poured, transfer your cake to a wire cooling rack sitting on a cookie sheat and pour the hot ganache over the iced cake. You end up with a shiny, glossy shell on your cake that everyone will ooh and aah over. Once the outer layer has hardened, transfer it CAREFULLY from the cooling rack to your serving plate!
I learned the cooling rack trick at a bakery I used to work at. It gives your cake perfect edges, with no pooling on the serving plate. You better be ready to impress people with this one folks!
Serving instructions:
After an ENORMOUS DINNER and a long walk outside serve guests a dainty little slice on pretty china plates. The following morning emerge from your various crash spots and devour remaining cake like piranha's who haven`t seen flesh in about 90 years.
Do not be concerned. This cake was so delicious that we devoured the leftovers the morning after her party like hungry sharks attacking their prey.
Wet:
2 cups cooked quinoa
1/2 cup almond milk (or other alternative milk)
4 eggs
1 tsp vanilla
3/4 cup canola oil
Dry:
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 Tbsp baking powder
1 tsp salt
So, start by cooking you quinoa. Give 2/3 of cup uncooked quinoa a good rinse and then toss it in a pot with 1 1/3 cup water. Bring to a hearty, rolling boil and then reduce heat, cooking about 15mins until water is absorbed and quinoa is tender.
This should make about 2 cups of cooked quinoa (it made a little extra for me so measure it out after it's cooked). In a food processor (I found that my friend's food processor worked really well for this cake because it kind of beats up the quinoa but you could probably make this using your brute strength) combine the milk, eggs, and vanilla. Add the cooked quinoa. Mix until blended and then gradually add the oil (or melted butter if you can have it).
In a separate bowl combine the dry ingredients. Mix them with a fork until everything is happily homogenous. Also the recipe I used called for 1 1/2 cups cocoa powder and while Robin`s cake turned out great, next time I make this I am only going to use 1 cup. That extra cup was just pushing the cake over from deliciously chocolatey to slightly chalky (only I noticed).
Bake at 350 in a well greased cake pan for 45-50 minutes.
Ganache
I have always known that ganache is the tastiest thing that can be poured/spread/slathered over a cake but I have always reserved it for FANCY occasions. I have now decided that that`s stupid. Ganache is the easiest icing to make. Period. It also fancy-fies just about any dessert. Want to look impressive? Make ganache.
Break two 100g bars of dark chocolate up into a bowl (Martha Stewart`s recipe calls for 8 ounces of bittersweet chocolate to 1 cup cream or milk. 200gs of chocolate is slightly more than 7 ounces)
Bring a scant cup (about 3/4) of almond milk (or other blah blah blah) to a boil in a saucepan and pour over your chocolate pieces. Whisk this marvelous mixture up until the chocolate has completely melted. Put the bowl in the fridge (or out on the front porch if it`s winter and your friend`s fridge is insanely full) and whisk it every ten minutes until it reaches the desired thickness. For me that meant a thick pourable and probably took 20 minutes to cool. You want to check it every ten minutes so that it cools evenly and so you don`t miss the pour/spread/slather stage.
My sister used this recipe on Valentine`s Day and almost missed the optimum window. She wanted to know if ganache can be reheated and I replied ABSOLUTELY!
My favourite thing to do is make a double batch and let it cool until it`s the texture of thick store bought icing. You can then slather on a thick layer and smooth it out as best as you can. Pop it in the fridge for 10-15 and then re-heat the remaining ganache in the microwave.
Remember when re-heating or melting chocolate in the microwave to do it in 5-10 sec spurts cause it burns or seizes really easily if you`re not careful.
Once the ganache can be poured, transfer your cake to a wire cooling rack sitting on a cookie sheat and pour the hot ganache over the iced cake. You end up with a shiny, glossy shell on your cake that everyone will ooh and aah over. Once the outer layer has hardened, transfer it CAREFULLY from the cooling rack to your serving plate!
I learned the cooling rack trick at a bakery I used to work at. It gives your cake perfect edges, with no pooling on the serving plate. You better be ready to impress people with this one folks!
Serving instructions:
After an ENORMOUS DINNER and a long walk outside serve guests a dainty little slice on pretty china plates. The following morning emerge from your various crash spots and devour remaining cake like piranha's who haven`t seen flesh in about 90 years.
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