Transcript Document 7234897

Cooking, American Style
RECIPES ONLY
International Center
at Catholic Charities Community Services
October 1, 2013
Instructor: Virginia Guilford
Recipes from Oct 2013
Cooking American Style
• Butternut Squash Soup
• Molasses Cookies
• Gingered Pears in
Phyllo Cups
• Cider Reduction
• Braised Pork Chops
with Pears & Onions
• Apple Crisp
• Macaroni & Cheese
• Steaks with Mushroom
Red Wine Sauce
• Warm Spiced Apple Cider
• Halloween Spider
Cupcakes
• Coconut Ghost Ice Cream
Balls
• Aunt Betty-Bob’s Brownies
• Thanksgiving Turkey
– Roasted Turkey
– Sausage Cornbread Pecan
Stuffing
– Turkey Gravy
• Pumpkin Pie
– Pie Crust
– Pumpkin Filling
– Whipped Cream
Class 1 Recipes
• Butternut Squash Soup
• Molasses Cookies
• Gingered Pears in Phyllo Cups
Butternut Squash Soup
• Ingredients
– 2 Tablespoons butter
– 1 medium yellow onion,
coarsely chopped
– 2 ½ pounds butternut
squash, peeled, seeded,
cut into 1” pieces (about 6
cups)
– 3 sprigs of fresh thyme
– 1 Tablespoon salt
– Dash of Pepper
– 1 ¾ cups chicken broth
– 1 ¾ cups water
• Directions
– Melt butter in a 5-quart
saucepan. Cook onions in
butter, stirring occasionally, until
they are softened & golden.
– Add pieces of squash, the
thyme sprigs, salt, chicken
broth, water. Increase heat to
high, bring to a boil.
– Reduce heat to low, cook for 12
– 15 minutes, until squash is
tender.
– Using an immersion blender,
puree the soup. Add pepper,
and additional salt if needed.
Butternut Squash Soup Variations
• You can substitute vegetable broth for chicken broth, if
you want to make a vegetarian option
• Add different spices, including fresh ginger, coriander,
whole black peppercorns, curry, cumin, cayenne pepper
• Add shrimp, chopped apple, sweet potato
• Substitute apple cider or orange juice for part of the
water
• You can use other kinds of winter squash. Winter
squashes are squashes with firm skin such as pumpkin,
acorn squash, delicata, hubbard, kabocha.
• Serve the soup in cups or bowls with garnishes such as:
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Croutons
Pieces of cooked bacon
Toasted squash seeds
Sour cream or crème fraiche
Thinly sliced rounds of jalapeño peppers
Molasses Cookies
• Directions
• Ingredients
– Preheat oven to 350°F
– 12 Tablespoons butter
– 1 cup granulated sugar – Melt butter in a medium saucepan. Stir
in sugar & molasses. Lightly beat egg
– ¼ cup molasses
and add to mixture.
– 1 egg
– Stir flour with spices, salt, & baking
– 1 ¾ cups flour
soda. Add to butter/molasses mixture.
– ½ teaspoon ground
cloves
– Put a sheet of aluminum foil on a baking
– ½ teaspoon ground
sheet. Spoon tablespoonfuls of batter
ginger
onto foil, leaving space for cookies to
– 1 teaspoon ground
spread. Use a second baking sheet as
cinnamon
needed.
– ½ teaspoon salt
– Bake 8-10 minutes at 350°F, until
– ½ teaspoon baking
cookies begin to darken slightly.
soda
– Let cookies cool on foil. Peel away foil
from cookie bottoms when cookies are
cool. Cookies will be soft.
Gingered Pears in Phyllo Cups
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Phyllo Cup Ingredients
– 6 (13-by-17-inch) phyllo
sheets
– 6 Tablespoons butter,
melted
Pear Filling Ingredients
– 2 pears, Anjou or Bartlett
– 3 Tablespoons butter
– 1/3 cup brown sugar
– 2 Tablespoons crystallized
ginger
– Dash salt
– 1/3 cup chopped walnuts
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Phyllo Cup Directions
– Preheat oven to 475°F
– Brush each sheet of phyllo dough
with butter. Create stack of 6
buttered sheets. Cut into 12
rectangles.
– Push phyllo rectangles into muffin
cups.
– Bake 10 minutes. Let cool.
Pear Filling Directions
– Peel, halve, & core pears
– Melt butter in frying pan, add brown
sugar, cook 3 minutes on medium,
until sugar has dissolved.
– Add pears, ginger & salt; cook until
pears are tender.
– Stir in chopped walnuts
Fill phyllo cups with pear mixture. Top
with whipped cream.
Phyllo Cup Technique
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Arrange a sheet of phyllo on a large
cutting board and brush the top with
melted butter. Add the next sheet of
phyllo and brush with butter. Continue
until you have a stack of 6 sheets of
phylllo.
• Using a sharp knife, cut the phyllo
into 12 approximately 4-by-4-inch
squares.
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Fit 1 square snugly into each well of a
12-well muffin pan, gently pressing the
phyllo into the bottom and up the sides
of each well.
Class 2 Recipes
• Cider Reduction
• Braised Pork Chops
with Pears & Onions
• Apple Crisp
Cider Reduction
• Ingredients
– 8 cups fresh
apple cider
• Directions
– Put apple cider in a 6-8
quart saucepan.
– Bring cider to a boil over
high heat.
– Let it boil, stirring
occasionally, until the cider
is reduced to 2 cups.
– Will keep for 1 month in
refrigerator, 6 months in
freezer.
Braised Pork Chops
with Pears & Onions
• Ingredients
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• Directions
6 cloves of garlic
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Olive oil
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4 thick pork chops
1 large red onion, cut in
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wedges
2 Bosc pears, cut in
quarters, core removed, •
skin left on
¼ cup balsamic vinegar
¼ cup red wine vinegar •
2 Tablespoons honey
Salt & pepper
Sauté garlic in olive oil in a large
heavy skillet.
Add pork chops and brown over
medium high heat.
Tuck red onion wedges & pear
quarters between the chops.
Mix together balsamic vinegar,
red wine vinegar & honey. Add to
pan. Add salt & pepper
Continue to cook in the oven at
450°F for 30 – 45 minutes, or
until the chops are tender.
Apple Crisp
Ingredients
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6 tart apples, peeled & sliced
1 cup brown sugar
1/4 teaspoon ground cloves
½ teaspoon cinnamon
2 teaspoons lemon juice or
apple cider reduction
¾ cup Quaker oats
¾ cup flour
Dash salt
8 Tablespoons butter (1 stick)
½ cup chopped pecans
Heavy cream for whipping, or
vanilla ice cream
Directions
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Preheat oven to 350°F
Toss the apples with 1
tablespoon of the brown sugar,
cloves, cinnamon, and lemon
juice or cider. Place in 1 1/2
quart lightly buttered baking
dish.
Combine the flour & oats & salt
in a separate bowl; cut in butter
with a pastry blender or two
forks, until it resembles coarse
crumbs. Add chopped pecans.
Spread topping over apples,
bake at 350°F degrees for 30
minutes.
Serve warm with vanilla ice
cream or softly whipped cream
Peeling, Coring & Slicing Apples
• Cut the apples into quarters
• Draw the knife around the core of
the quarter, cutting it out.
• Using your knife against your
thumb, slice away the peel of the
quarter.
• Slice the quarter into 3 or 4
thinner apple slices
Class 3 Recipes
• Macaroni & Cheese
• Steaks with Mushroom Red Wine Sauce
Good & Plenty Macaroni & Cheese
• Macaroni and cheese is a classic, home-style dish.
Children love it, and so do adults. Many people say that
it is the ultimate comfort food. Cheese-y and rich, with a
brown crust, it can be served as a main dish (maybe with
sautéed spinach and a sliced-tomato salad on the side)
or as a side dish in a larger dinner. It is a popular sidedish to serve with baked ham or barbecued spareribs.
• Any leftovers can be frozen in single-serving ziplock
bags or freezer containers, and reheated in the oven or
microwave.
• This recipe is from a famous little take-out place called
Good and Plenty To Go, which is now closed. So if you
want the famous Good & Plenty Macaroni & Cheese,
you will have to make it yourself!
Good & Plenty Macaroni and Cheese
Ingredients
• 1 lb elbow macaroni,
cooked
• 2 cups heavy cream
• 2 cups milk
• 8 Tablespoons butter
(1 stick)
• 6 Tablespoons flour
• 2 cups yellow cheddar
cheese, shredded
(about 8 oz of cheese)
• 2 cups Muenster
cheese, shredded
(about 8 oz of cheese)
Directions
• Preheat oven 350°F
• To cook the macaroni: Bring a large pot of water to a full,
rolling boil. Add the macaroni, stir once or twice. Cook 9
minutes until the macaroni is tender. Place a colander in the
sink, and pour the macaroni and water into it. Allow the water
to drain away.
• To make the white sauce: Heat milk and cream in a
saucepan until it is warm; set aside. Melt butter in another
sauce pan; whisk in flour. Let the butter and flour cook for 45 minutes, stirring constantly with the whisk. Remove from
heat and add the warm milk & cream. Stir together.
• To make the cheese sauce: Shred the cheese using the
large holes on a shredder. Add most of the shredded
cheeses to the warm white sauce. Stir to melt the cheese.
Set aside a handful of the shredded cheese (about ½ cup) to
put on top.
• Put the cooked macaroni in a large 2-quart buttered dish or
pan. (It is good if the pan is not too deep – you want to have
plenty of golden brown crust. You can use 2 pans if you don’t
have a pan that is the right size.) Stir cheese sauce into
macaroni. Top with the reserved shredded cheese.
• Bake at 350°F until brown and bubbly on top – about 25-30
minutes
Making a Roux or White Sauce
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Roux = Butter and flour cooked
together is called a roux. The roux
is added to a sauce to thicken it
and give it a rich flavor.
A roux can be light in color, if it is
only cooked for a few minutes, or
it can be darker, if it is cooked
longer.
– A light roux is the basis for a
white sauce.
– A darker roux is the basis for
the sauce for many French
dishes, including Cajun
French Jambalaya.
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White Sauce = White sauce is a
sauce made by cooking together
flour and butter into a roux and
adding warm milk. The sauce can
then be flavored with cheese or
other flavorings.
Ingredients – Milk & Cream
Milk and Cream = There are many different kinds of milk and cream
products. They are sold in gallon, 2-quart, 1-quart, pint, and half-pint
containers. Basically they differ in the amount of butter fat they contain.
• Heavy Cream = 36%
butterfat
• Whipping Cream =
30% – 36% butterfat
• Half and Half =
10.5% – 18%
butterfat
• Whole Milk = 3.25%
butterfat
• 2% Milk or Reduced
Fat Milk =
approximately 2%
butterfat
• Skim Milk = 0% 0.5% butterfat
Ingredients – Types of Milk
• Organic Milk &
Cream
• Ultra-pasteurized
Milk & Cream
• Cow/Goat/Sheep
Milk
• Soy/Rice/Almond
Milk
Ingredients – Small Pasta
Macaroni is a kind of small pasta used in casseroles
• Elbows
• Radiatori
• Ditalini
• Farfalle or Bowties
Steaks with Mushroom Red Wine
Sauce
True American-style steaks are grilled on
a barbecue grill. But you can also make a
good steak with a nice red-wine sauce on
the stove top.
Steaks with Mushroom Red Wine Sauce
Ingredients
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4 filet mignon steaks
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Olive oil
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Balsamic vinegar
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Chef Paul Prudhomme’s Blackened
Steak Magic or other seasoning blend
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4 Tablespoons of butter
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8 mushrooms, sliced. Use the brown
Baby Bella mushrooms, if possible
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1 cup red wine (a Cabernet, such as J
Lohr Cabernet Sauvignon is good.)
Directions
• Pat meat dry with paper towels. Put in a
shallow dish or plate and sprinkle olive oil,
balsamic vinegar, and seasoning on the
meat.
• Heat the frying pan over high heat. Add a
splash of olive oil and swirl around so that
the bottom of the frying pan is lightly covered
with oil. Add the steaks.
• Cook on the first side for about 5 minutes, or
until the steak has a dark brown crust. Then
turn the steak over, and cook for about 5
minutes on the other side. Test for doneness
with a meat thermometer (meat should be at
120 for medium rare), Remove the steaks
from the pan, and place on a platter.
• Add the butter to the pan (do not clean the
pan), and swirl until it is melted. Add the
mushrooms, and cook, stirring all the time,
until the mushrooms are dark and cooked
through – about 2 minutes. Then add the red
wine, and cook over high heat until the wine
and mushrooms and the pan drippings are
reduced to a thick, syrup-y sauce. Pour the
sauce over the steaks and serve.
Types of Steak
• Filet Mignon - leanest, most tender. From the tenderloin
• Boneless Strip Steak or New York Strip Steak - marbled
and tender with abundant flavor
• T-Bone & Porterhouse – combines the filet mignon &
strip steak together, with the t-shaped bone that
separates them.
• Rib eye – juicy and flavorful; cut from the rib
• Sirloin – less tender, but with a bold flavor.
• Flank steak – cooked medium rare, and sliced in thin
crosswise slices for London Broil
Testing Steak for Doneness
Doneness –
• Rare
• Medium Rare
• Medium
• Medium Well
• Well
There are several ways to test for steak doneness
– Cut into the meat with a knife (the meat should be pink for medium
rare),
– Test with a meat thermometer (120 for medium rare), or
– Touch the meat with your finger – the meat should feel like your ear
lobe for rare, like your cheek for Medium-rare, and like the tip of your
nose for Well-done
Class 4 Recipes
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Warm Spiced Apple Cider
Halloween Spider Cupcakes
Coconut Ghost Ice Cream Balls
Aunt Betty-Bob’s Brownies
Warm Spiced Apple Cider
• Ingredients
• Directions
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• Combine spices & cider
in a large pot.
• Bring to a simmer over
medium heat, and cook
until fragrant, about 5
minutes. Cider can be
kept warm over very low
heat. Strain before
serving, reserving some
cinnamon sticks for
garnish if desired.
32 allspice berries
24 cinnamon sticks
24 cardamom pods
12 whole cloves
12 strips of orange peel
1 gallon apple cider
• Makes 16 1-cup servings.
Halloween Cupcakes
Cupcake Ingredients
Cupcake Directions
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1 ½ cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
½ cup unsweetened cocoa powder
1 egg
1 cup water
½ vegetable oil
1 teaspoon vinegar
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Preheat oven to 350
Mix all ingredients together with an
electric mixer or a wooden spoon.
Fit paper cupcake liners into three 6cup muffin pans.
Pour batter into the 18 cupcake liners.
Bake at 350 for 25 minutes. Let cool.
Frosting Ingredients
Frosting Directions
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1 cup butter, softened
3 ½ cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla
1 tube black decorating gel
18 plastic spider finger rings
Mix butter, powdered sugar, milk &
vanilla together with an electric mixer
or a wooden spoon until frosting is
smooth.
Ingredients & Techniques
• Decorating the Cupcakes
– Frost cupcake tops with white
frosting. (Or add a dash of red
food coloring and a dash of yellow
food coloring to the frosting to
color it orange for a more
Halloween-y effect.)
– Draw concentric circles on top of
the white or orange frosting with
black decorating gel.
– Using a toothpick, pull out from
the center to the edge of the
cupcake to create a spider web
design.
– Place a plastic spider ring
somewhere on the spider web.
Coconut Ghost Ice Cream Balls
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Ingredients
1 quart vanilla Ice cream
Flaked coconut
Chocolate chips
• Directions
• Place wax paper on a
baking sheet
• Using an ice cream
scoop, scoop out round
balls of ice cream. Drop
into a bowl of flaked
coconut, and roll to
coat ice cream.
• Add 2 chocolate chip
ices.
• Place in freezer until
ready to serve.
Aunt Betty Bob’s Brownies
Ingredients
• ½ cup butter (1 stick)
• 1 cup sugar
• 3 Tablespoons unsweetened
cocoa powder (Ghirardelli is a
good brand)
• 2 teaspoons vanilla
• 2 eggs
• ½ cup flour plus 1 teaspoon for
the pan
• 1½ cups pecans, roughly
chopped or whole
• PAM oil spray
Directions
• Preheat oven 350 degrees.
Prepare a 7”x10” pan by spraying
it with PAM and then shaking the
teaspoon of flour around the pan
to spread the flour all over the
bottom & sides.
• Melt butter in saucepan. Add
sugar, cocoa powder & vanilla to
the melted butter and whisk
together. Let this mixture cool for
5 minutes. Stir in eggs & flour and
mix with a whisk until blended. Stir
in pecans, and scrape the batter
into the prepared pan.
• Bake for 25 minutes at 350
degrees. Cool for 30 minutes. Cut
into squares.
Techniques - Prepare the Baking Pan
• If you don't have a 7” x 10” size baking pan, you can just use a flat
cookie sheet and create a pan by folding up a piece of heavy
aluminum foil into a pan shape - create sides that are about 1.5"
high.
• Make sure to use a pan of the correct size – too big and the
brownies will be dried out; too small and they will be undercooked.
• To grease & flour the baking pan for cakes and brownies:
Spray with PAM
Add flour & shake
Class 5 Recipes
• Thanksgiving Turkey
– Roasted Turkey
– Sausage Cornbread Pecan Stuffing
– Turkey Gravy
• Pumpkin Pie
– Pie Crust
– Pumpkin Filling
– Whipped Cream
Roasted Turkey
• Turkey is a popular choice for Thanksgiving
dinner.
– Wild Turkeys are native to North America, and the
domestic turkey is descended from them.
– Turkey was served at the first Thanksgiving
– The whole family is often invited to dinner, and a big
turkey will provide enough for a large group of people.
• You will want enough turkey to serve for Thanksgiving dinner
and to have leftover turkey for sandwiches
• Allow approximately 1 pound of turkey per guest.
• Alternatives to a whole turkey are a turkey
breast, a roasted squab or small chicken, a
whole stuffed fish, individual stuffed acorn
squashes, or pumpkin-filled ravioli.
Roast Turkey with Gravy and
Sausage Cornbread Stuffing
Ingredients
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1 13-16 lb turkey
½ cup Butter for rubbing on the turkey
skin
Stuffing
Directions
• Thaw the turkey, remove neck and pack
of heart & gizzards from the interior of
the bird. (You can cook these pieces
and add them to your stuffing or feed
them to your dog or cat, or you can just
throw them away.)
You can also roast the turkey with just some
lemon halves and celery leaves inside the
carcass, or roast it with nothing at all inside.
It will cook faster with no stuffing
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Just before you are going to roast your
turkey, stuff it with your choice of
stuffing.
Cooking Times for stuffed turkey
10-14 lbs – 4 hours
14- 18 lbs – 4½ hours
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Set the turkey, breast up, on a rack in a
large roasting pan. Rub softened butter
on the outside of the skin of the breast
and on other parts of the skin.
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Roast at 325°F until done (when turkey
doneness button pops or at 165° on an
instant read thermometer), basting with
more butter every hour or so.
Cooking times for unstuffed turkey
10-14 lbs – 3 hours
14- 18 lbs – 3½ hours
Sausage Cornbread Stuffing
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Ingredients
12 Tablespoon butter
2 cups chopped onion
1 apple, cored, but not
peeled
1 lb breakfast sausage
3 cups crumbled
cornbread
3 cups crumbled wheat
bread
3 cups crumbled white
bread
2 teaspoons dried thyme
1 teaspoon dried sage
Salt & Pepper
½ cup chopped Italian
parsley
1 ½ cups chopped pecans
• Directions
• Melt ½ butter in a large skillet, add
onions. Sauté until tender, about 10
minutes on low to medium heat. Put
cooked onions in a large mixing bowl.
• Cook apples in remaining ½ of the
butter in the same pan, until tender,
and add to bowl.
• Cook breakfast sausage until no pink
remains, about 10 minutes. Add to
bowl.
• Add cornbread, wheat bread, white
bread, and spices & salt & pepper to
the bowl. Stir together until well
mixed. Cool completely in refrigerator.
• Just before stuffing the bird, stir in
chopped parsley & pecans.
• Using a large spoon, put stuffing into
turkey cavity just before roasting.
Stuffing a Turkey
• Using a spoon or your hands,
place stuffing into large
opening. Tuck the ends of the
legs under the strip of skin
across the opening, or tie
them together.
• You can also spoon more
stuffing into opening under
the skin by the neck.
• When turkey is finished
cooking, remove stuffing from
the cooked turkey with a
spoon. Place in a serving
dish; keep warm.
Turkey Gravy
• Remove the roasted turkey from the
roasting pan. Place on a carving board to
rest for ½ hour before carving.
• Remove roasting rack from roasting pan,
and place pan with drippings (browned bits
and turkey fat) over med heat on the stove.
• Add 1/3 cup flour to the pan drippings. Add
butter if the pan seems too dry. Stir with a
whisk until smooth. Let cook for 3-5 min..
• Add 2-3 cups of water, and stir in. Let cook
until thickened.
– If gravy is too thick, add more water.
– If gravy is not thick enough, mix a bit
more flour with a small amount of water
and stir it into the gravy.
– If gravy is lumpy, cook longer, stirring
with a whisk, until smooth.
• Pour into a gravy boat. Place on the table.
• Save extra gravy for use with turkey
leftovers.
Ingredients & Techniques
Carving the Turkey
• Traditional
– Bring the roasted whole turkey to the table,
carve in front of guests
– Slice turkey breast vertically, in thin slices
• New
– Carve in the kitchen, present turkey in
pieces on a platter
– Remove the turkey breast from the carcass,
slice across the grain, for better taste
– http://youtu.be/MDaPbpokDHk
Pumpkin Pie with Whipped Cream
• Pumpkin Pie is the classic Thanksgiving dessert.
– Pumpkins ripen in the early fall, and can be stored
without refrigeration for several months, so they are
available in November for Thanksgiving dinner.
– Pumpkin pie uses spices like cinnamon and cloves
which are thought of as fall and winter tastes.
• Other popular pies to serve at Thanksgiving are
apple pie and mince pie.
Easy Pie Crust
Ingredients
• 3 cups flour
• 1 teaspoon salt
• 1 ¼ cups Crisco
• 5 Tablespoons rum
• 1 egg
Directions
• Stir the salt into the flour,
and combine flour and
Crisco using a pastry
cutter or a fork.
• Beat the egg together
with the rum, and add the
egg & rum to the flour
mixture. Stir until the
dough comes together in
a ball.
• Divide the ball into 3
parts. Each part makes a
single pie crust
• Freeze extra dough.
Mixing the Pie Dough
• Mixing the pie dough - blend the Crisco
and flour together using a pastry blender
• Form the dough into
a ball
Rolling Out Pie Dough
• Place enough dough for a
single crust between 2
sheets of waxed or
parchment paper.
• Using a rolling pin, roll the
dough out into a thin circle,
slightly larger than the pie
pan.
• Peel off the top layer of
paper. Invert the flat circle of
dough over the pie pan.
Remove other layer of
paper.
• Crimp the edges of the pie
dough. Poke a few holes in
the bottom of the pie with a
fork.
Pumpkin Filling
Ingredients
• ¾ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• Dash salt
• 2 eggs
• 1 15-ounce can of Libby’s pure
pumpkin (not pie filling)
• 1 12-ounce can of evaporated
milk
• 3 Tablespoons molasses
• Whipped cream for serving,
optional
Directions
• Preheat oven to
450°F degrees.
• In a small bowl, mix
together, sugar,
cinnamon, salt,
ginger, and cloves.
Beat eggs together in
a large bowl. Add
sugar mixture and
pumpkin; stir to
combine. Stir in
Whipped Cream
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Ingredients
½ pint heavy or whipping cream
1 Tablespoon sugar (optional)
1 teaspoon vanilla (optional)
Directions
Pour cream into a medium mixing
bowl.
• Beat with an electric mixer, rotary
beater, or whisk, until thick and stiff.
(Don’t beat too long, or you will turn
the cream into butter.)
• Add sugar & vanilla, if desired.
Easy Side Dishes
• Prosciutto-Wrapped Melon – wrap cubes of
cantaloupe or honeydew with thin slices of
prosciutto. Secure with a toothpick.
• Pomegranate Orange Fizz – Put 10 mint leaves
& ½ teaspoon sugar in the bottom of each tall
glass. Crush with a spoon until leaves form a
paste. Add ½ cup orange juice & 2 Tablespoons
pomegranate molasses. Add rum or brandy, if
desired. Add ice and club soda.
Easy Thanksgiving Side Dishes
• Carrot Sweet Potato Puree – Steam 1 pound of
peeled carrots until tender, place in a large bowl.
Bake 3 large sweet potatoes until tender, scoop
out the flesh, add to carrots. Add 2 Tablespoons
of butter, ¼ cup sour cream or crème fraiche,
salt, pepper, and a dash of nutmeg. Blend with
an immersion blender until smooth.
• Roasted Kale, Raisins & Garlic – Preheat oven
to 400. Toss together kale (stems removed), a
handful of golden raisins, & 3 or 4 cloves of
garlic, thinly sliced. Spread on a baking sheet.
Drizzle with olive oil and coarse salt Roast in
oven until kale darkens and raisins plump up,
about 12 minutes. Add salt & pepper to taste.