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Posts Tagged ‘melissa clark’

Raw Kale Salad with Pecorino

In Drink, Food, Recipes on August 10, 2011 at 10:05 pm

Each Wednesday I pick up a bag of fresh produce from my local CSA, and each Wednesday I am faced with the challenge of what to do with another bunch of kale. The dilemma has recently escalated thanks to the Pressed Juicery cleanse I embarked upon two months ago—the only lasting results of which have been that the very mention of kale renders me completely hostile and irritable, much like the cleanse itself.

And yet the kale keeps coming. Today my friend Christine offered me a lifeline and shared her husband Andrew’s recipe for a raw kale salad with lemon juice, salt and grated pecorino. I remembered seeing a similar version in the New York Times from Melissa Clark, which I ended up using (minus the bread crumbs). And you know what? I’m ADDICTED! The flavors are so fresh and tangy, and the cheese adds just a hint of nuttiness. It was spectacular alongside grilled corn from our farm bag and a beautiful piece of Alaskan salmon my sister brought over this evening:

Melissa’s recipe calls for Tuscan kale, but I used curly kale and julienned the raw kale into tiny slivers, as my main objection to other raw kale salads you find at, say, Whole Foods with larger pieces of kale is the lock jaw that comes from chewing the stuff. I hope you enjoy Melissa’s recipe as much as I did! And of course, keep the kale ideas coming!

Raw Tuscan Kale Salad with Pecorino (slightly adapted)

This recipe also appears in Melissa Clark’s excellent cookbook, In the Kitchen with A Good Appetite

1 bunch Tuscan kale (also known as black or lacinato kale)

1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)

1/2 garlic clove

1/4 teaspoon kosher salt

1/4 cup finely grated pecorino cheese, more for garnish

3 tablespoons extra virgin olive oil, more for garnish

Freshly squeezed juice of 1 lemon

1/8 teaspoon red pepper flakes

Freshly ground black pepper, to taste.

Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.

If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.

Using a mortar and pestle, pound garlic into a paste with 1/4 teaspoon salt. Transfer garlic mixture to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).

Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Oh, and don’t forget to “garnish” with a gorgeous glass of 2009 Ponzi Rosato Pinot Noir ($15)…

Rabbit Is Rich

In Food on December 20, 2010 at 12:42 pm

Why is it that I rarely remember to put on lipstick for business meetings, but I gloss up for the butcher? Maybe that’s because the butcher is Harvey Gussman, who supplies dry-aged beef to some of LA’s best restaurants. This past week, I called Harvey to place an order for two rabbits, hacked up into eight pieces each, as we were having a bunch of my husband’s friends to dinner. The following morning, I rang the bell in the alley to collect my wabbits.

Harvey had them boxed up and ready to go. This girl has always loved good packaging.

Back at home, I broke out a recipe for Melissa Clark’s Mustardy Braised Rabbit With Carrots, which ran in the New York Times a couple years ago and has been recommended to me by several friends, including she of exquisite taste, author Mary L. Tabor. It starts with a simple herb sachet of rosemary, thyme and cloves.

Really, what takes the most effort is browning the meat to add that extra layer of flavor, and because I was doing two bunnies, this represented the lion’s share of the work.

From there you sauté your leeks, sage and carrots in the same pot in which you browned the rabbit.

Then you simmer in white wine and chicken broth, and put into the oven to braise for about two hours, or until the meat is falling-off-the-bone tender. Though rabbit is a very lean meat, braising gives a perceived decadence to this dish, which is actually very healthy even if it doesn’t taste it.

I spooned the mustardy sauce over the rabbit and served with buttered egg noodles. As well as injudicious amounts of lush Goldeneye Pinot Noir.