Kale #1: Grilled Steak Salad with Beets and Scallions

We made this one week when we'd gotten salad greens, sunflower microgreens, and beets in our CSA share, and we re-made it the next week with the addition of peppers, peas, and kale (blanched). The steak was super yummy!


Grilled Steak Salad with Beets and Scallions
BON APPÉTIT MAY 2015
If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

YIELD: 4 Servings  

INGREDIENTS
Aioli:
1/2 cup beef or chicken stock or low-sodium chicken broth 1 large egg yolk
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
1 small garlic clove, finely grated Kosher salt, freshly ground pepper 1 freshly ground pepper
Salad:
1 pound tri-tip, New York strip, or skirt steak 1 garlic clove, halved
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 bunch scallions or ramps
1 bunch spicy greens (such as arugula or mizuna) 1 tablespoon fresh lemon juice
3 beets, peeled, thinly sliced
1 tablespoon balsamic vinegar

PREPARATION
Aioli:
Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.
Salad:
Preheat oven to 200°F. Prepare grill for medium-high heat (or heat a grill pan over medium- high). Rub steak with cut sides of garlic and 1 tablespoon oil; season with salt and pepper. Grill, turning several times, until lightly charred and mediumrare (an instant-read thermometer should register 130°F), 14–16 minutes. Transfer to a rack set inside a rimmed baking sheet.
Meanwhile, toss scallions on another baking sheet with 1 tablespoon oil; season with salt and pepper. Grill, turning often, until tender, about 4 minutes. Transfer to rack with beef and keep warm in oven.
Arrange greens on a platter; season with salt and pepper. Drizzle with lemon juice and 1 tablespoon oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon oil; season with salt and pepper. Arrange over greens. Slice steak 1/2" thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.

Kale #2: Black-Eyed Peas with Ham Hock and Collards

I did this recipe with Anasazi beans, pork jowl (like bacon), and kale, because that's what I had from the couple CSAs we did over the summer. 

Black-Eyed Peas With Ham Hock and
Collards
By David Tanis (From NYT cooking)
YIELD About 12 cups cooked beans, 10 to 12 servings
2 hours
For the New Year’s good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig’s feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin’ John.

TIME

INGREDIENTS
2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
1⁄2 teaspoon black pepper
1⁄2 teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
1⁄2 teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
1 bunch scallions, cleaned and chopped, for garnish

PREPARATION
Step 1
Drain peas and put them in a large Dutch oven or heavy- bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
Step 2
Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
Step 3
Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat.

Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning. Step 4
To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Instant Pot White Chicken Chili

Yummy and easy and fast! 

Ingredients

• 1-2 teaspoons olive oil
• 1 small onion minced
• 2 4.5 oz cans green chiles chopped
• 2 teaspoons minced garlic
• 2 teaspoons cumin
• 1 teaspoon oregano
• 4 cups chicken stock
• 2 cups cooked great northern beans or 1 cup dried beans
• 1 teaspoon kosher salt
• 1 pound chicken breasts or thighs boneless, skinless
• 4 ounces cream cheese softened and cubed

Instructions

If Using Dried Beans:

• Add 1 cup great northern beans and 4 cups water to the pressure cooker. Close the pressure cooker and be sure the vent knob is sealed.Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker, keeping prepared beans off to the side.

Instant Pot Chicken Chili Instructions

• Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
• Add in oil, small onion, green chiles, cumin and oregano and saute for 3-4 minutes, or until onion is softened. Turn Instant Pot OFF.
• Pour in the chicken stock and scrape off any browned bits on bottom of Instant Pot.
• Add cooked or canned white beans, and salt. Nestle chicken into liquid.
• Close Instant Pot and be sure vent knob is sealed.
• Cook on HIGH Pressure for 20 minutes if chicken is fresh, 25 minutes if chicken is frozen.
• Once cook time elapses, let pressure release for at least 20 minutes. 
• Remove chicken from inner pot. Add in cream cheese to inner pot if using. Close lid on Instant Pot to keep the heat inside the chili--this will help melt the cream cheese.
• Shred chicken and stir back into soup, stirring until cream cheese is well distributed through chili.
• Serve with dollop of sour cream, shredded cheese, and cilantro. 

Instant Pot Loaded Potato Soup

Instant Pot Loaded Potato Soup

This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot. 

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 6

Calories 481 kcal

Author Ashlyn | Belle of the Kitchen

Ingredients

• 1 Tablespoon butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
• 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
• [[I added two peeled, sliced carrots and one sliced celery stalk]] 
• 1 1/2 teaspoons salt (or more/less to taste)
• black pepper to taste (I like a lot of pepper)
• 1 cup milk
• 1 tablespoon flour
• 2 cups shredded cheddar cheese (I use sharp cheddar)

Garnish:

• 5-6 slices bacon (cooked and chopped) [[I used 3/4 - 1 lb browned ground beef instead]]
• sliced green onions
• shredded cheddar cheese

Instructions

1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

Easy Molten Spiced Cakes

This is a super easy - but I think just as good - version of Lava Baby Cakes that I got from a McCormick spices recipe in a magazine.

Ingredients:
4 oz. semi-sweet baking chocolate (or chocolate chips)
1/2 cup butter
1 Tbsp. Cabernet Sauvignon or other red wine
1 tsp. vanilla
1 cup confectioners' sugar (powdered)
2 eggs
1 egg yolk
6 Tbsp. flous
1/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves (optional)

Directions:
Microwave chocolate and butter in a large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine vanilla and sugar until well blended. Stir in eggs and yolk. Stir in flour and spices. Pour batter evenly into 4 (6 oz.) buttered custard cups or souffle dishes. Place on baking sheet. (Or use muffin tins instead, and just make them smaller - but if you do, cook them for a shorter amount of time.)

Bake in a preheated 425 degree oven 13 to 15 minutes (less time if you're using convection bake or if you made muffin-sized ones) or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with knife. Invert onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately. Makes 4 servings.

Boston Cream Pie

This is from https://www.browneyedbaker.com/boston-cream-pie-ii/. I made it for Daniel's wife, Kodi, who loves Boston Cream Pies. 

This Boston Cream Pie recipe features a simple vanilla cake filled with homemade pastry cream and topped with a chocolate ganache.

Ingredients:

For the Pastry Cream

• 2 cups (480 ml) half-and-half
• ½ cup (99 grams) granulated sugar
• Pinch salt
• 5 large egg yolks
• 3 tablespoons cornstarch
• 4 tablespoons (57 grams) cold unsalted butter, cut into 4 pieces
• 1½ teaspoons vanilla extract

For the Cake

• 2¼ cups (319 grams) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup (113 grams) unsalted butter, at room temperature
• 1½ (298 grams) cups granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1¼ cups (292 ml) buttermilk

For the Chocolate Ganache

• 8 ounces semisweet chocolate, finely chopped
• ¾ cup heavy cream

Directions:

1. Make the Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.
3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.
4. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside.
5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
6. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
7. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
8. Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.
9. Make the Ganache: While the cake cools, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
10. Assemble the Cake: Place one of the cake layers on a serving platter, then spread the pastry cream evenly over top. Place the second cake layer on top and pour the chocolate ganache into the center of the cake layer. Using an offset spatula, gently spread the ganache into an even layer over the top of the cake. Refrigerate until ready to serve.

Recipe Notes:

• This cake can be prepared up to 1 day in advance and should be kept in the refrigerator.
• Half and half is a common dairy product in the U.S. but can be replaced with 50% whole milk and 50% heavy cream.

Candy Cane Brownie Trifle

Candy Cane Brownie Trifle

From thefoodcharlatan.com 
Serves Serves 16    

Ingredients

• 1 9x13 inch pan of baked brownies (see below recipe for her favorite)
• 6 ounces (1 cup) semi-sweet chocolate chips
• 3 tablespoons butter
• 1 and 1/4 cup half and half or cream
• 3/4 sugar
• 3 tablespoons light-colored corn syrup
• 1/4 teaspoon peppermint extract
• 2 cups whipping cream
• 1/4 cup powdered sugar
• 1/4 or 1/2 teaspoon peppermint extract
• 1 cup crushed candy canes (about 12 candy canes)

Instructions

1. Start by making the brownies. A box mix is fine. Make sure not to over bake them. Remove brownies from the oven and cool completely (if you are in a hurry stick them in the freezer).  Cut brownies into bite-size chunks and set aside.
2. Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. Cook and stir over low heat until melted. 
3. Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup.  Bring to a gentle boil over medium heat.  Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups.  Remove from heat. Let cool for a minute or two, until it stops bubbling. 
4. Stir in 1/4 teaspoon peppermint extract.  Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
5. For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract.  Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.
6. In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes.  Serve immediately.
7. If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish.  Drizzle with 1/4 of the chocolate sauce.  Sprinkle with 1/4 of the candy canes.  Top with 1/3 of the whipped cream.  Repeat layers twice more.  Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes.  Serve immediately.

Recipe Notes

UPDATE: I get lots of questions about whether this can be made ahead of time. I've brought it to potlucks before where it sat for about an hour before eating, but I wouldn't go much longer than that. The candy canes get soggy and the whipped cream doesn't stay fluffy. It's still delicious and people will love it, but just be aware that it's best to assemble this at very last minute before you leave for your event. You can prep the brownies and fudge the day before assembling. In fact, I sometimes turn to this recipe when I over bake a pan of brownies, it saves them!

 

Browned Butter Brownies

Source: Something Swanky
Makes one 9×13 pan.
2 1/2 sticks salted butter (1 1/4 cup)
2 1/2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon water
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
1 cup high quality semi-sweet chocolate chips
Preheat oven to 350 degrees.
Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray. Or just spray the pan.
Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown colored milk solids or “bits”. When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.
While your butter is browning, combine sugar and cocoa in a bowl or stand mixer.
Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don’t want it to burn). Beat the mixture until it is smooth, almost creamy.
Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
Add the flour and chocolate chips and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It’s awesome.
Use a sturdy rubber spatula to spread batter in the 9×13 pan. Bake for 25-30 minutes [took 45 minutes for me] until toothpick inserted comes out clean.
Let cool, then cut into 2″ squares to serve. (Or don’t let it cool, and cut it into 5″ squares like me.)