And add more Parmesan than these pictures would suggest – it’s a salad, so add everything to suit your taste. And tomorrow, I think I’ll try the leftovers topped with a poached egg. I’m making a second batch tonight – a single batch isn’t quite enough of a ballast. (I didn’t inform them of the presence of B. Eating them raw eliminates any chance of that when I served this to my mom and dad last night, both had seconds. Haters of Brussels sprouts – my parents are among them – are typically turned off by the bitter, sulfur-like taste they tend to take on when they’re even slightly overcooked. With bacon! See? Kale is clearly called for.īrassicas (cabbage, kale, Brussels sprouts) and lemon and Parmesan get along splendidly and I love it thinly sliced into slaw. (If you thought naan was a good pairing, wait until you try butter chicken over crispy waffles.)Īnd looking back here I’ve been all about chocolate muffins and browned butter blondies, meatballs and mac & cheese. We went for ‘shroom pizza and ice cream, checked out Candela Lounge, and after all that I practically ran to Mango Shiva on Saturday morning when I heard they had added butter chicken waffles to their brunch menu. It has been a food-heavy week there have been restaurant openings, I got to emcee a fancy brunch at River Cafe and dinners at CharCut (where for the first course of our progressive dinner they served us one-pound wild boar and Chorizo meatballs smothered with bone marrow béchamel), Catch and Sky 360, and Geoff Rogers‘ new restaurant, Market. I needed something I could really chew on. Nor would straight-up kale – I actually went to the store just to buy a couple handfuls of Brussels sprouts to add to the bowl – the biggest ones I could find, to make them easier to slice. Massage the kale with olive oil (literally rub the kale handfuls of kale between your fingers) for 3-4 minutes until it turns dark greens and feels very tender. Drizzle with 1 tablespoon olive oil and add a pinch of salt. The hardy, wintery kind – a tub of spring mix just won’t cut it here. Place the sliced kale in a large mixing bowl. I don’t think I’ve ever been as excited about a big bowl of greens.
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