Archive for the ‘Accoutrements’ Category

WURST WITH WARM POTATO SALAD AND SIMPLE GREENS OR BAKED KALE

Sunday, September 30th, 2007

        Baked kale, our alternative green, is a strange one: it emerges from the oven its leaves like miniature trees pressed flat by some exuberant aggressor in a canine cartoon. It even rustles like foliage in a breeze when you pick it up to eat.  By the way, try a hamburger topped with baked kale and yogurt: this is creamy crunchiness extraordinaire.

 

Boil sausages of your choice and serve them with warm boiled sliced potatoes and salad greens in a mustard vinaigrette. Or substitute for those greens baked kale, prepared as follows:

Wash, dry and trim 1 bunch of kale and toss the leaves in a mixing bowl with 1 or 2 tablespoons of olive oil and up to 3 or 4 (!) pressed garlic cloves.

Spread the leaves flat on a cookie sheet and bake them at 400° for 10 minutes, then turn them and bake another 10 minutes. Serve immediately thereafter.

GIGI’S SQUASH FRITTERS

Sunday, September 30th, 2007

A lovely companion for pork chops or a stand-alone starter. 

Cut several unpeeled summer squash into very thin rounds, dip them in egg with a little milk, then flour them and shake off the excess.

In a skillet sauté the rounds in hot olive oil over a medium flame until they’re lightly browned on each side: you’ll doubtless have to sauté in batches, so keep the first-made fritters warm in the oven, on paper towels, while you finish cooking the later batches.

NOTE:   Gigi’s fritters would make a fascinating starter with sweet, gingery “Asian Tamarind Sauce” for a dip. A comprehensively stocked deli or supermarket should have it . . .

SOUR CREAM CORNBREAD

Sunday, September 9th, 2007

Good with goulash …

Sift together:

1 cup of whole wheat flour

4 teaspoons of baking powder

1/2 teaspoon of baking soda

a half teaspoon of salt

                                                                                                and combine with 1 cup of yellow cornmeal.

Beat 2 eggs, 1 cup of sour cream, 4 tablespoons of melted butter and 3 tablespoons of honey.

Stir the dry ingredients of the first paragraph into the eggs/sour cream mixture until moistened, then spoon the batter into an 8″ by 8″ pan and bake at 425° for 20 minutes.