Deep Fried Kale

Here it is.  The namesake recipe.  A crispy “fried’ snack that’s satisfying, yet nutritious and power packed with vitamins!

4 leaves Kale (preferably Dino or Italian) cut into chiffonade
1/2 tablespoon olive oil
Pinch of salt
1 tablespoon nutritional yeast

Preheat oven to 400. Remove ribs from kale by sliding your knife neatly against one side and then the other.  Layer leaves into a neat stack. Tightly roll leaves into a large “cigar” and slice the whole thing into a chiffonade, or rather, precision cut wafer thin slices.  Place in a bowl and mix evenly with remaining ingredients. Bake for 8-10 minutes or until crispy and slightly deepened in color.  Also try with your favorite flavor combinations.  I’ve found a blend of sesame & chili oils along with sesame seeds is also delicious! I am working on a Marmite variety, and for those of you who love its yeasty brine, I will share that recipe, too.  Low rent you say?  Bah!  Honey, Marmite is more expensive than caviar! Word.

Other interesting flavor combinations include:

• Cayenne Pepper, Sugar, Salt and Thyme
• Lemon Juice, Parsley, Minced Garlic, Salt
• Fennel Seed, Cinnamon, Black Pepper, Salt

 

Roasted Seabass with Citrus Fennel

Crispy Potato Puffs

Leftover Mashed Potatoes? I can think of a dozen ways to put them to good use, but this is my new favorite. My Cuban spouse loves fried finger foods, so when I presented this tower of pillowy centered crispy snacks, they disappeared quickly.

Ingredients:

Filling:
2 cups mashed potatoes
2 tablespoons finely grated onion, excess juice strained
1/2 garlic clove, grated
1 tsp salt
1/2 tsp pepper
3 tablespoons flour

Coating:
2 eggs, beaten
1/2 cup flour
1 cup finely grated Parmesan cheese

Add all the ingredients for the potatoes in a bowl and mix well. Roll into truffle size balls and set aside.

Heat 1 inch olive oil in skillet at medium until hot. You can test this by sprinkling a bit of flour over the surface of the oil, if it sizzles immediately, it’s ready.

Lightly dust balls in flour, dip in egg, then roll in cheese.

Fry in batches. Gently place in hot oil, careful not to crowd the pan. Allow one side to turn golden brown and turn over and cook the other side. Remove from oil and allow to drain on paper towels. Serve hot or at room temperature.

Chicken & Dumplings

Some prefer thin, gummy dumplings, but I like mine light, fluffy and with a hint of nutty cornmeal.

Ingredients:
For the Chicken:

• 1 whole chicken, cut into eight pieces, backbone reserved
• 1/4 cup flour
• 1 teaspoon turmeric
• 1 hoppy beer
• 1 onion, cut in half and sliced into half moons
• 4 carrots, peeled and sliced
• 2 ribs celery, diced
• 1 leek, white part cut in half and julienned
• 2 cloves garlic, minced
• 2 sprigs rosemary
• 2 sprigs thyme
• Bay leaf
• 4 sage leaves
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1-2 cups chicken broth
• 1/2 cup heavy cream

For the Dumplings:

• 3/4 cup flour
• 1/4 cup corn meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2 tablespoons minced fresh parsley
• 2 tablespoons vegetable shortening
• 2/3 cup buttermilk

To prepare chicken:
In Dutch oven, heat oil and butter until foamy over medium heat. Pat chicken dry with paper towels, dust in flour, season with salt and pepper and place skin side down and brown for about 10 minutes. Turn to skin side up and add turmeric, beer, 1 cup broth, the vegetables and herbs. Reduce heat to medium low, cover and simmer until chicken is cooked through, about 15 minutes. Reduce heat to low, remove chicken and set aside. Fish out most of the carrots and some celery and set aside. Using a submersion blender, purée the mixture until smooth. When cool enough to handle, cut chicken into bite sized cubes and return to pot along with the carrots. Stir in cream and more broth, if needed, and gently lay dumplings on top, cover and simmer for 15 minutes.

While the chicken cooks, prepare the dumplings:
Combine all dry ingredients in a bowl and whisk together. Add shortening and mix with pastry blender or just crumble with your fingers until pea size. Mix in parsley and buttermilk, stirring until just incorporated. Lay out onto floured surface and gently pat into 5×5 square that is about 1 inch thick. Make four even cuts in both directions, so that you have 25 even pieces.