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Kale & Super Greens: Dress Them Up, Dress Them Down, All 'Year Round

Kale & Super Greens: Dress Them Up, Dress Them Down, All 'Year Round

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Kale & Super Greens: Dress Them Up, Dress Them Down, All 'Year Round

Length:
305 pages
2 hours
Publisher:
Released:
Jun 14, 2014
ISBN:
9780990456513
Format:
Book

Description

In Kale & Super Greens, Viviane Bauquet Farre brings her culinary mastery of the leafy vegetable kingdom straight into your kitchen. There’s a recipe here for every occasion — casual weekday dinners, elegant dinner parties, and everything in between — with a focus on the “gourmet-yet-simple”: recipes that offer maximum flavor and refinement, but can be made easily at home. And, because kale and other leafy vegetables are available in grocery stores all year long, this truly is a cookbook for all seasons.

The book is divided into five chapters, and each of the first four chapters features recipes built around a certain type of leafy green. There’s kale, of course (Chapter 1), followed by Swiss chard and its close cousin, beet greens (Chapter 2). Then there’s the beautiful and familiar spinach, in both baby and mature varieties (Chapter 3). And let’s not forget all the others — like chicory, mustard greens, and even stinging nettle — that may not be as well known, but are just as delicious (Chapter 4). Finally, we have basic recipes — sauces, pizza dough, homemade cheeses, pickled shallots, infused oils — indispensable to any chef, that are used throughout the book (Chapter 5).

The recipes of Kale & Super Greens are fresh and modern, with beautiful photographs and over 30 instructional videos (yes, videos!) to help guide you through each step of the trickier recipes — all the way from prep to presentation. It’s a cooking class in every recipe!

In addition to her mastery of greens, Viviane is also an expert of the red, white, and bubbly! Wine pairings are included, to round out your presentation and enjoyment of each dish.

Even if it’s your first time working with some of these ingredients, fear not: between the photos, the lively and detailed descriptions, and the video demonstrations, you’ll be confidently braising kale and grilling escarole in no time.

So welcome to this master class in creative cooking with leafy veggies!
Publisher:
Released:
Jun 14, 2014
ISBN:
9780990456513
Format:
Book

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Kale & Super Greens - Viviane Bauquet Farre

Info

Kale is a member of the large brassica genus. The plants are robust and vigorous, and display an abundance of perky dark-green leaves — and sometimes purple ones, too. For the recipes in this section, I chose the three types of kale you’ll likely find in all markets: regular curly kale, purple curly kale and Tuscan kale (also known as Cavolo Nero or Lacinato kale). That said, if you see other types of kale (and there are many!) at your farmers’ market, don’t hesitate to buy some and experiment! All kales would be delicious in the recipes that follow.

There’s no need for me to reiterate what you surely already know: like all leafy greens, kale is packed with vitamins, minerals and fiber — it’s incredibly nutritious and good for our health. So rather than focus on its health benefits, I’d rather celebrate the incredible versatility, elegance and deliciousness of kale. For a cook, it’s a dream ingredient. I’m thrilled to show you why!

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To view all videos: foodandstyle.com/kale

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Tuscan kale and purple potato croquettes with feta and harissa dip

Succulent sautéed kale, sweet purple potatoes and salty feta make the most delicious, and colorful, croquettes! The chewiness of the kale is a perfect contrast to the soft texture of the potatoes. Served with a spicy harissa dip, these savory croquettes make a stunning and massively flavorful hors d’oeuvre or appetizer.

Wine pairing: If you’re serving the croquettes as an hors d’oeuvre, try a sparkling Riesling. These wines have a round mouthfeel, luscious flavors and crisp acidity — all elements that pair wonderfully with the bolder flavors and richness of the croquettes and the spicy harissa dip. If you’re serving these as an appetizer and prefer to pour a still wine, then serve a Pinot Blanc from Alsace, a Marsanne/Roussanne blend from the South of France or a dry Riesling from Germany or Alsace (preferably dry to off-dry).

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To view all videos: foodandstyle.com/kale

Makes 16 medium croquettes or serves 4

Active time: 45 min

For the harissa dip

3/4 cup plain, nonfat (0%) Greek yogurt

1 garlic clove – skinned and crushed (use a microplane grater)

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

2 tablespoons harissa (or to taste)

1/8 teaspoon sea salt

For the kale

3 tablespoons extra virgin olive oil

1/4 teaspoon red chili pepper flakes

2 large garlic cloves – skinned and finely chopped

8 oz (225 g) Tuscan kale (about 1 bunch) – stems removed and leaves cut in 1 1/2" pieces

1/4 teaspoon sea salt

For the croquettes

1 lb (455 g) purple potatoes – unpeeled and boiled until tender (if potatoes are large, cut in 2" pieces before boiling)

2 tablespoons unbleached all-purpose flour

1/4 teaspoon sea salt

freshly ground black pepper to taste

7 oz (200 g) Greek feta – coarsely crumbled (1 1/2 cups)

2 extra large eggs – lightly beaten

olive oil for pan-frying

1 Place the yogurt, garlic, lemon juice, oil, harissa and salt in a small bowl and whisk until well blended. Use the dip right away or refrigerate for up to 3 days.

2 Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, red pepper flakes and garlic. Sauté for 30 seconds until the garlic releases its flavor, but don’t let it brown. Add the kale leaves and salt. Toss well and sauté for 2 to 3 minutes until the kale has wilted. Transfer to a bowl and set aside.

3 Cut the boiled potatoes in 1 pieces and slightly crush using the wide part of a chef knife’s blade (or a spatula). Place the potatoes in a large bowl. Sprinkle with the flour, salt and pepper. Stir until well blended. Then add the feta and kale. Stir again until well blended. Drizzle with the beaten eggs and continue stirring until the mixture comes together and is slightly sticky. Using an ice cream scoop (2 diameter, 1/4 cup capacity), scoop the potato mixture into a medium ball and slightly flatten the croquette between your palms into a 2 1/2" round patty. Repeat until you have shaped 16 croquettes.

Cook’s note: You can prepare the croquettes up to this point, cover and refrigerate for up to 24 hours.

4 Heat a large heavy-bottomed frying pan over high heat. Add enough oil to come 1/4" up the sides of the pan. When the oil is hot, add half the croquettes. Pan-fry until browned, about 3 to 4 minutes. You may need to reduce the heat at this point to make sure the oil doesn’t burn. Turn the croquettes over and continue to pan-fry for 2 to 3 minutes until browned. Place the croquettes onto a tray lined with paper towels. Repeat with the balance of the croquettes. It will take less time to pan-fry the second batch. Transfer the croquettes onto a large serving platter, or individual plates, and serve piping hot with the harissa dip on the side.

Viviane’s tip

If purple potatoes aren’t available, russet potatoes make an excellent (and flavorful!) substitute… in fact, any starchy potatoes work well here (like Yukon Gold potatoes). Waxy potatoes are less desirable, as the croquettes might fall apart when pan-fried.

Tuscan kale chips with truffle salt

Imagine a snack that’s made with only two ingredients – kale leaves and a tiny drizzle of olive oil – yet is fun to eat, and unbelievably delicious… Well, you have kale chips! (Of course, they’re even more addictive served with a sprinkle of black truffle salt, but then again, everything tastes better with truffle salt.)

To achieve a super-crisp kale chip – one that will remain crisp for several hours – be sure to bake the leaves at a low temperature. That’s about the only part of the recipe that needs your careful attention.

So enjoy munching on your greens… you’ll be surprised how many pounds of kale you’ll be willing to consume!

Wine pairing: These savory treats go well with a number of wines, but they’re absolutely mouthwatering with either a fino or manzanilla sherry. I also recommend an Assyrtiko from Santorini. These crisp wines, which smell like an ocean breeze, are right at home with the salty chips! Of course, any dry sparkling wine goes beautifully here too.

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To view all videos: foodandstyle.com/kale

Serves 4

Active time: 15 min

8 oz (225 g) Tuscan kale (about 1 bunch) (for curly kale, see Viviane’s tip)

1/8 teaspoon sea salt

freshly ground black pepper to taste

1 tablespoon extra virgin olive oil

black truffle salt to taste (see sources above)

2 large non-stick jelly roll pans (14 x 17)

Preheat oven to 275°F (140°C).

Remove the center rib/stem of each kale leaf by running a paring knife along each side of the rib/stem. Keep the leaves whole; they’ll look like long strips. Place the leaves in a large bowl. Drizzle with the salt, pepper and oil and toss with your hands until the leaves are well coated with the oil. Place the leaves in one layer on the jellyroll pans, making sure they don’t overlap, and bake for 15 minutes. Switch the position of the trays in the oven and bake for another 15 minutes until the leaves are brittle, but make sure they don’t brown. Remove from oven and loosen the leaves from the pans with a spatula. Let cool in the pans to room temperature (about 15 minutes). Sprinkle with the truffle salt, transfer to a serving tray and serve.

Cook’s note: The kale chips can be stored in an airtight container for up to 1 day.

Viviane’s tip

To make these chips with curly kale, use the same amount of kale (8 oz) (225 g) and tear the leaves off the stems in large pieces (about 3 to 4). Proceed with the recipe as above, but use 1 1/2 tablespoons of olive oil (instead of 1 tablespoon, as recommended for Tuscan kale). The ruffles of the curly kale leaves create more surface area, so you’ll need the extra oil to coat the leaves properly.

Julienned kale and Pecorino salad with Yukon Gold potato blinis and balsamic reduction

This lovely appetizer is absolutely ideal for a dinner party… It’s gorgeous to look at and marvelously flavorful. Sliced super-thin, the kale leaves have a crunch that’s refreshing, but the creamy Pecorino Toscano shavings they’re tossed with tame down their rawness. Drizzled with a lemony vinaigrette, the kale and Pecorino come to a delectable union.

At the other end of the spectrum, the featherweight, soft, warm blinis add a delightful contrast to the crisp kale. The last layer of deliciousness comes in when every forkful is infused with a smidgen of the balsamic reduction.

This may not be your everyday appetizer, but I can tell you that serving it will bring equally great pleasure to both the diner and the cook!

Wine pairing: A full-bodied white with a round mouthfeel, good acidity and citrus notes is ideal for this dish. Try a Malagousia from Greece. This aromatic grape is quite seductive – a treat if you’ve never had it. For a less adventurous pairing, an unoaked Chardonnay from California would work very well too.

Serves 4

Active time: 40 min

For the vinaigrette

1 tablespoon lemon juice

3 tablespoons extra virgin olive oil

1/8 teaspoon sea salt

freshly ground black pepper to taste

For the balsamic reduction

1/2 cup balsamic vinegar (not aged)

For the salad

8 oz (225 g) Tuscan kale (about 1 bunch)

2/3 cup Pecorino Romano shavings (use a vegetable hand-peeler and break the shavings with your fingers in small pieces)

For the potato blinis (makes 12 – 1 1/2" pancakes)

8 oz (225 g) Yukon Gold potatoes – peeled and cut in 2" pieces

1/2 teaspoon sea salt for boiling the potatoes

1 tablespoon unbleached all-purpose flour

2 tablespoons finely grated Parmesan

1/4 teaspoon sea salt

freshly ground black pepper to taste

2 tablespoons heavy cream

1 extra large egg – lightly beaten

2 tablespoons unsalted butter for the pan

freshly ground black pepper to taste

1 To make the vinaigrette – Place the lemon juice, olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside.

2 To make the balsamic

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