Kale Chips
So the other day I decided to be adventurous. While I was at the supermarket buying the ingredients for my latest bakery delights, I bought some kale. Really, I had no idea what the heck I was buying. I saw someone post it on a blog and mention something about kale chips.
Well, veggies are healthy and I like veggies because I am one of those crazy people that like the taste of them, so why not try a new veggie. I took home this beautifully green bunch of kale. I washed it and just took a bite of it raw to see what it would taste like.
It tasted a little bit like cabbage. I am also one of those crazy people that like raw veggies. Sometimes I think the taste better when they are raw.
Next step was to try kale chips. So the blogger said to brush the kale with oil and sprinkle some salt. Put in a 350 degree oven until crispy, but not burnt. So I went ahead and did it. They came out like this:
Then it was time for a taste. Crispy, salty goodness. Good flavor overall. I ate all but one. I offered it to my 5yr old daughter to try. She is usually open to trying new foods. She ate it and agreed that it tasted good. Guess we have a new veggie in the house.
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Brussels Sprouts, Momofuku-style
I’ve been testing out a couple Thanksgiving recipes (my contributions to Thursday’s dinner) and was floored by this brussels sprouts recipe. If you’re still planning a side dish, I submit this one as a contender.
This recipe is by David Chang of Momofuku fame. Enough said, maybe?
If not, consider the brilliance behind this recipe: it take a standard fall/winter ingredient and infuses it with a lively combination of tart, spicy, sweet, and savory, effectively transforming stodgy old brussels sprouts into a stunner. And a delectable one at that. I’m all for food makeovers.
Anyway, this one’s going on the Thanksgiving spread—and winter rotation. I hope you give it a try!
BRUSSELS SPROUTS, MOMOFUKU-STYLE
Adapted from Momofuku via Food52
Serves 4
Ingredients:
2 lbs. Brussels sprouts
2 Tbsp vegetable oil
1/2 cup chopped cilantro leaves
For the vinaigrette:
2 Tbsp thinly-sliced cilantro stems
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact
Directions:
Combine all the ingredients for the vinaigrette and set aside (it can be made up to a week in advance if stored in the fridge).
Preheat oven to 400 degrees F. Trim the sprouts, cutting off the dry part of the stem and peeling away any yellow or loose leaves. Dry very well. Cut the sprouts in halves, large ones in quarters. Toss them with the oil, then lay them, cut sides down, in one layer on a large baking sheet (you may need two). Roast for about 15 minutes, then, if they’re browning, flip them with a spatula. Continue roasting until they’re tender and nicely brown, another 10 minutes or so.
When ready to serve, toss with dressing to taste and cilantro leaves.
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