Update: Kale Chips

I made some last night, tossing ripped up red kale in a little olive oil and salt and pepper. Baked at 375 for about 10 minutes, and then gave them 5-10 minutes to cool. I think the cooling aspect is very necessary if what you want is a crunchy snack instead of just cooked kale. Anyway, although they do take a few to get used to, I highly recommend! The pepper adds a nice dimension as well. I'm thinking I may try with sesame oil and sesame seeds next, maybe with a little powdered ginger. A nice, light snack.

CN

Sandwich accompaniment

Zach was introduced to Kale Chips the other day and thought they'd be an excellent accompaniment to sandwiches, or perhaps a part of a sandwich. I concur, though admittedly, I've yet to try them. Here's a simple recipe:

1 head kale, leaves peeled, washed and dried thoroughly. Rip into smaller pieces if desired.
1 t olive oil
sea salt
fresh ground black pepper (optional)

Coat cookie sheet with thin layer of oil. Spread kale on cookie sheet and sprinkle with sea salt and pepper. Bake at 400 until crispy (about 10 minutes?). Be careful not burn.

Alternatively, I think it would work to toss the kale in olive oil, salt and pepper and then bake. I will experiment and report on the best way.

CN/ZGN

Bell Pepper Artichoke Panini

Admittedly, I borrowed some ideas for this recipe from Martha Rose Shulman's Mediterranean Harvest cookbook, which I very highly recommend to anyone who wants to cook amazing food (or at least try). She's a genius. Anyway, I made a few changes.

Bell Pepper Artichoke Panini
2 slices ww bread
1/2 c frozen artichoke hearts. Let them defrost a little and then slice them thinly.
1/4 c parmesan cheese, finely grated
about 1 bell pepper, finely sliced (I used a combo red and yellow)
1/4 yellow onion, finely sliced
1 clove garlic, minced or put through a press
1/4 t Herbs de Provence, or when lacking, thyme and rosemary work
1/2 t olive oil for sauteeing, plus a little for brushing.

Heat 1/2 t olive oil over medium heat in cast iron or other heavy pan. Add peppers and onions. Allow to cook slowly, stirring every so often until the onion becomes deep brown and transparent. Don't burn it- turn the heat down if necessary. It will probably take about 10 minutes. Add the garlic, and (by now) thawed artichoke hearts and cook another 30 seconds - 1 minute or so, and stir gently until garlic is well dispersed, and artichokes are warm (no need to be hot. Just no longer frozen)

Remove from heat, and brush one slice with olive oil. Pile on sauteed stuff and sprinkle generously with parm and the herbs. Cover with the other slice and follow directions below to complete panini.

CN

Two New Zachwiches

English Muffin California Sandwich

-English muffin

-sharp cheddar-sliced

-Gruyère cheese-grated

-avocado-sliced

-egg-over easy (or to preference)

-red pepper flakes (optional)

-red onion sliced very thin

toast English muffin; put gruyere cheese on then cheddar, onion and avocado and place egg on top. Eat with coffee or strong black tea

Veggie Grilled Cheese

- three cheese loaf, grated

- Laughing Cow original

- new york sharp, grated (duh)

- thinly sliced carrots (or grated)

- avocado

- sauteed red onion
- 1 slice toasty bread

Spread Laughing Cow cheese on toast and layer with onion, avocado and carrots on sliced toast. Sprinkle on three cheese and ny sharp. Place under a broiler until cheese is bubbly. I think thats it... only toast one piece of bread its should be delicious if not... call me

ZGN

Mushroom Brie Sandwich

This is a sandwich Zach discovered at Radina's (a coffeeshop in Manhattan, KS -- holla!) but made some tweaks to:

- Whole wheat bread, sliced thin but not too thin (see notes about delicate balance below)
- Mushrooms (button cap is original, but I suggest a variety of wild mushroom types), sliced very thin, and lightly sauteed in butter, with a sprinkle of salt and pepper. The key here is lightly. Otherwise things will get too slimy.
- I also suggest a pinch of thyme (but this isn't Zach's original)
- Brie, sliced to how much you like brie
- olive oil for brushing bread

Brush bread on outsides of sandwich with olive oil. Put one slice down (in your cast iron pan, or your panini press) and then layer brie, mushrooms (thinly, or not, if you're a super huge mushroom fan), and thyme (if you're using it) and then the other slice of bread. Press/toast using method below (see Chris' Favorite Panini (1) for details) until toasty and crunchy on the outside and cheesy and gooey on the inside and enjoy.

ZGN/CAN

Brussels Sprouts Sandwiches

So, I tried something new today that I intend to delve further into. Hold on to your hats, friends, because it's a little crazy. Brussels Sprouts are delicious (for those of you who disagree, it's likely that you've just never experienced a brussels sprout in its full glory) and it seems natural to put delicious things in sandwiches, so I am attempting to develop several brussels sprouts sandwiches to enjoy.

Here's my first attempt, which I call the Basic Open-Face Brussels Sprout Sandwich:

For two:
- 1/2 pound brussels sprouts, end cut off and sliced thinly (1/4 inch or thinner). They'll fall apart a little, but it's ok. Just keep the droppings.
- 1 T olive oil
- salt, pepper to taste
- 1 t balsamic vinegar
- hefty bread, sliced thickly. I'd definitely do a hearty whole wheat, but for those who like it, really I think rye or even pumpernickel would be best
- grated swiss or gruyere cheese

After the brussels sprouts (bs from here on out...laugh away, but it's too long to type) have been cut up, heat a (preferably) cast iron pan to hot, with the oil. Toss all the bs in (should sizzle) and sprinkle generously with salt and pepper and the balsamic vinegar. Shake repeatedly, but things will caramelize and burn a little. It's part of the deliciousness. This part should take about 5 minutes.

As you're cooking the bs, turn on the broiler and also ready a cookie sheet with aluminum foil, shiny side up. Put the cookie sheet in the oven to let it get hot. When the bs are done, remove from heat, and open the oven (be careful at this juncture not to burn yourself). Put the bread slices on the cookie sheet (you can brush the bottom with a little olive oil, should you prefer) and then arrange half the bs on each slice of bread. Sprinkle generously with the cheese and then allow to broil for 5 minutes or so, until the cheese is all bubbly.

Then eat it with some apples. At least, that's what I did. Look at the pics! It was so tasty, I couldn't help but try it before I took them :)

Chris

Chris' Favorite Panini (1)

- 1/2 pear or firm small apple, very thinly sliced
- brie cheese (or, as you'll notice, sharp cheddar is a generally acceptable substitute in our sandwiches, though in this case, it may be too strong. I suggest gruyere otherwise)
- 1/2 t herbs de provence
- red onion, very thinly sliced
- spinach (optional)
- olive oil
- black pepper and salt, to taste
- ww bread (2 slices, thin to medium. Thin enough they toast easily, but thick enough that they don't fall apart. It's a delicate balance)
- tiny drizzle of balsamic vinegar (unless you're Zach or some one else who doesn't want to use it. Just use a few drops though, if you do, because otherwise it will overpower the herbs)

For one sandwich:
Brush one side of bread with olive oil (if you don't have a chef's brush, I suggest using a flexible rubber spatula. It works pretty well). Place oil-side down in heavy cast iron pan (heat on med high). Layer cheese, and sprinkle herbs, salt and pepper. Then add onions (important to add them right next to the cheese so they melt in and don't fall out) and then thinly sliced pear or apple (and spinach and balsamic, if using). Oil the other side of the bread, and make a sandwich. Press down on the sandwich firmly, either with a heavy duty metal spatula, or another clean, heavy item that won't get ruined when it's hot or oily (like another heavy pan). Continue pressing down (or, if you have another heavy pan on top, just leave it) for about 2 minutes (time will vary, depending on your equipment) until the underside is toasty and the cheese is almost melty. Then flip it over and repeat. It won't take as long on the second side, so be careful. It's done when both sides are toasty and cheese is melty. Cut in half and eat with a delicious salad.

Or just use a panini press, you lucky bastard.