Fearless Kitchen

Recipe: Asparagus Salad

Recipe Source: Metzger, Christine.  Culinaria Germany.  H. F. Ullmann, 2007 p. 339

Asparagus is a wonderful vegetable.  First, it is a spring vegetable.  Its arrival signals an end to winter and a return to pleasant days.  Second, it is a healthy vegetable.  Third, and most important from my perspective as I planned our Easter menu this year, it is a flexible vegetable.  It can be used in any number of interesting dishes.  It's very difficult to screw up asparagus.  It can be served hot or cold.  It can be served on its own or as part of a larger dish, like a frittata or a stir-fry.  In my case, I decided to serve it as a salad. 

I made a few minor changes.  Not being sure what the "basic recipe" mentioned in the original was, I decided to just go ahead and steam it.  (Yes, I could have looked it up, but that would have taken time I just didn't have.)  I also omitted the shallot - my allergies were particularly severe that morning, and I just did not need the "help" of my eyes swelling shut from the shallot.  Finally, I couldn't find chervil at the market, so I used tarragon.  The result was a delicious, refreshing side dish that brightened up the table.

Asparagus Salad (serves 8 as a side dish; approx. $1.41/serving)

2 bunches asparagus

2 tablespoons white wine vinegar

1 bunch chives

1 bunch tarragon

1 tablespoon olive oil

Kosher salt and grains of paradise, to taste

Equipment:

• Steamer baskets
• Saucepan
• Bowl
• Whisk

1. Trim the woody ends off the asparagus and arrange them in your steamer baskets.
2. Bring a saucepan partially filled with water to a boil.
3. When the water is boiling, put the steamer baskets on top of the saucepan and steam 5 - 7 minutes (depending on the thickness of your asparagus, of course.)
4. Meanwhile, whisk the remaining ingredients together in the bowl.
5. When the asparagus is tender, arrange it on your serving platter.  Pour the vinaigrette over it and serve.

Recipe: Stewed Mixed Vegetables

Recipe Source: Harris, Andy.  Modern Greek.  Chronicle Books, San Francisco, 2002 p. 49

This is yet another side dish from our celebration of Porkfest at the beginning of April.  Like the Provencal Braised Beans, it was chosen because it both contained fiber and lacked pork.  While the colors of this one didn't quite survive the stewing process, the dish turned out to be quite delicious and enjoyable.  I'll admit that I had a hard time keeping my hands off the potato!

Naturally, I made a few changes.  I used canned tomatoes, because fresh were very out of season.  I increased the garlic.  I couldn't get yellow beans, so I used green.  I chose not to peel the potatoes, because the skins have most of the fiber.  Finally, I substituted marjoram for the oregano. 

Stewed Mixed Vegetables (serves 8 - 10 as a side dish; approximate cost per serving not available)

1 tablespoon olive oil

1 onion, peeled and chopped

3 canned, fire-roasted tomatoes, roughly broken up

2 pounds green beans

2 pounds red potatoes, chopped

3 bay leaves

1 teaspoon dried marjoram

1 tablespoon tomato paste

Kosher salt and black pepper to taste

Equipment:

• Large saucepan

1. Heat the oil in the saucepan.
2. Add everything but the potatoes and beans.  Cook 10 minutes.
3. Add the beans and potatoes.  Cook 5 minutes, stirring well.
4. Add enough water just to cover and simmer 45 minutes, until the sauce has thickened. 
5. Season with salt and pepper to taste.  Serve hot or cold (I served it cold, so I could prepare it ahead of time.)

Recipe: S'Mores Cakelets

Recipe Source: Desaulniers, Marcel.  Death by Chocolate Cakes.  HarperCollins Publishers, New York, 2000 pp. 7 - 10. 

I'm not really sure what was going through my mind when I did the menu planning for Easter this year.  Well, I suppose that there were a lot of things going through my mind, and very few of them (surprisingly) had much to do with food.  I also had very little time to plan it in.  So what did I decide to do for my dessert?  Why, only the most complicated recipe I'd ever tried, of course.  And why stop there?  Not only was I going to make the most complicated recipe I'd ever tried, I was going to change things.  Hah!  Hah!  Who doesn't need a little more excitement like that in their life? 

Actually, the things came out pretty well, if I do say so myself.  I did find myself despairing at one point, though.  I made the crust and the cake the day before.  When I took them out of storage the next day, they were hard as a rock.  No joke, I thought you could replace the cobblestones on some of the more quaint streets downtown with them.  Still, I persevered.  And the results were delicious.

I changed a few things.  I decided that rather than make one big thing and then cut it up into individual servings, I would make the cakes in cupcake tins.  This left me with about half the batter left over, which I froze.  I used almond extract instead of vanilla in several places.  I used almond butter in place of peanut butter for the filling, because I'm allergic to peanuts and anaphlactic shock really puts a damper on Easter celebrations.  I omitted the peanuts from the meringue.  I could have replaced them with almonds - and so can you - but in deference to the preferences of my guests, I chose not to.  And last, but not least, I toasted the meringue topping in our Big Green Egg ceramic cooker.  I wanted to impart a little bit of the wood-fire taste that comes with real, proper s'mores.  It worked.  I was also thwarted in my desire to use my kitchen torch, as my husband regularly hides the canisters for the thing so I can't find them. 

S'Mores Cakelets (makes 24; approx. $0.60/ea.)

11 double graham crackers, broken into pieces

1 stick unsalted butter, melted

2 tablespoons dark brown sugar

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup dark brown sugar

2 sticks unsalted butter, cut into pieces

3 large eggs

1/2 cup whole milk

1 tablespoon almond extract

1 package (12 ounces) semi-sweet chocolate chips

1 1/2 cups smooth almond butter

1/2 cup confectioner's sugar

1/4 cup granulated sugar

1/4 cup light corn syrup

1/4 cup water

4 egg whites

Equipment:

• Enough muffin tins to equal 24 cups
• Food processor
• Stand mixer with both paddle and whisk attachments
• Sifter
• Bowl
• Fork
• Small saucepan
• Roasting pans or baking sheets
• Pastry bag with medium star tip

1. Preheat your oven to 325 degrees.
2. Put the graham crackers in the food processor and process to fine crumbs.
3. Add 1 stick melted butter and 2 tablespoons dark brown sugar.  Pulse until thoroughly combined.
4. Lubricate the muffin tins with your substance of choice - I used Crisco, because I had it and it was open. 
5. Line the bottom of the tins with the graham cracker mixture.  You should have just enough to cover all 24.
6. Bake 5 minutes and remove from heat, leaving the oven on.
7. Sift the flour, cocoa powder, baking powder and salt together onto a paper plate, piece of waxed paper or flexible cutting board.  Set aside.
8. Place 1 cup dark brown sugar and 2 sticks butter in the bowl of the stand mixer fitted with the paddle attachment.  Mix on low speed 30 seconds.
9. Increase speed to medium.  Beat 4 minutes, then scrape down the sides of the bowl and the paddle.
10. Add 3 eggs, one at a time, beating on medium for one minute after each addition and scraping down the sides of the bowl once all eggs have been included.
11. With the mixer running on low speed, slowly add the sifted dry ingredients.  Mix until incorporated.
12. Add milk and almond extract.  Mix on low speed to combine, about 20 seconds.
13. Add chocolate chips and mix on low for 10 seconds. 
14. Use a rubber spatula to finish incorporated the chips.
15. Spoon the batter over the crusts in the muffin tins.  You'll have half the batter left over.  Freeze it for another use.
16. Bake on the center rack of the oven 20 minutes or until a toothpick comes out clean. 
17. Remove from the oven.  Cool in the pan 20 minutes and the rest of the way on wire racks.  Note: Up to this point, you can prepare this dish ahead of time. 
18. The day you are ready to serve, combine the almond butter and confectioner's sugar in a bowl with a fork.  Mix well until thoroughly combined.
19. Put the egg whites in the stand mixer with the whisk attachment.
20. Heat the granulated sugar, corn syrup and 1/4 cup of water in the small saucepan over medium-high heat.  Stir to dissolve the sugar.
21. Bring to a boil.  Continue to boil, stirring often, about 3 minutes.  Remove from heat.
22. Prepare your Egg for indirect cooking at 450 degrees.  Alternatively, heat your oven to 450. 
23. Whisk the eggs on high speed until soft peaks form. 
24. Lower the mixer speed to medium.  Carefully and slowly pour the hot syrup into the egg whites.  Whisk until all the syrup has been added.
25. Increase speed to high and continue whisking until stiff. 
26. Load the mixture into the pastry bag, fitted with the medium star tip.
27. Spread the almond butter mixture on top of the cakes.
28. Pipe the meringue on top of the almond mixture.  Try to cover it if you can. 
29. Toast the cakes for 3 1/2 minutes at 450.
30. Serve within an hour of toasting for best results. 

Recipe: Provencal Braised Beans

Recipe Source: Holuigue, Diane.  Savoring Provence.  Weldon Owen, Menlo Park, 2002 p. 204

When it was decided that we would be holding a dinner party that would focus on pork and bacon, I had some serious thinking to do.  The fact of the matter is that I really lost my taste for pork when I started dating my husband.  He, of course, had no interest in pork until he discovered Barbeque.  I wanted there to be something on the menu that contained no trace of pork whatsoever.  The truth of the matter is that this was entirely for my own pleasure.  I was able to justify it when I learned that a friend would be joining us who is unable to eat meat for medical reasons.  Furthermore, given the vast quantities of bacon to be consumed, I wanted to offer something with some fiber.  This recipe fit the bill.

I made a few changes, of course.  I didn't have two cans of chickpeas.  What I had was one can of chickpeas and one can of black beans.  That's what I had, so that's what I used.  I reduced the amount of oil (because we REALLY weren't going to need it!) and used canned, fire-roasted tomatoes instead of fresh.  I used savory when the option of thyme or savory was given, and marjoram instead of oregano.  I also increased the amount of red bell pepper used.  I made a few procedural changes as well. 

The result was decent, but I wouldn't say it was spectacular.  It really wasn't that strongly flavored at all, and of course I prefer nice, bold flavors.  Still, it did taste good, and it provided everything I wanted it to so I'd still call it a success. 

Provencal Braised Beans (serves 12 as a side dish; approx. $0.49/serving)

1 15-oz can chickpeas, drained and rinsed

1 15-oz can black beans, drained and rinsed

3 tablespoons olive oil

2 onions, sliced

3 canned, fire roasted tomatoes, broken up

5 tablespoons minced garlic

1 tablespoon tomato paste

3 fresh savory sprigs

1 fresh marjoram sprig

1/2 red bell pepper, seeded and cut into matchsticks

Equipment:

• Large, shallow saucepan

1. Heat the olive oil over medium heat in the saucepan. 
2. Add the onions and saute until softened.
3. Add the tomatoes and garlic.  Stir.
4. Add the beans, tomato paste, herbs and bell pepper. 
5. Add salt and pepper to taste as well as 2 cups water. 
6. Bring to a boil, partially cover, reduce heat to low and simmer 15 minutes or until the beans are tender. 
7. Serve. 

Recipe: Turkey Meatballs on Pita Bread (Guest Post from Fearless Grill)

As you know, Jess spent some time out of town visiting her ill grandmother, and I was left to fend for myself for food.  While I have no problem cooking half a cow for a group of 50, making small meals for one person isn’t my forte.  In addition, I had a lot of leftovers from our Pork Fest and baseball opening day festivities, as well as food Jess had purchased for us to eat that week that needed to be used.  In particular, there was a package of fresh ground turkey that was going to go bad if it didn’t get eaten quickly.  I wanted to do something quick with it on the grill, since I had a short window from when I get home till it gets dark out.  I decided that I could make some simple meatballs out of the turkey, bake up some fresh pita bread, and serve the meatballs in the pita like a gyro, but using the leftover guacamole and salsa that we had.  It seems kind of lame to call this a recipe, but I made it and ate it, so I guess it is. 

To start, I mixed some spices into the ground turkey.  I recently received a sample pack of spice rubs from a fellow member of the Egghead Forum, Fred at Fred’s Music and BBQ Supply (www.fredsmusicandbbq.com).  Since I was using up some guac and salsa, I chose his Tex-Mex spice rub, and mixed it with my turkey.  I then formed the spiced turkey into meatballs.   I’ve posted my pita bread recipe here before , so I won’t post it again.  However this time, rather than baking the pitas in the oven, I decided to bake them on the grill instead.  I took a heavy-duty cookie sheet, and put it in my Weber gas grill to warm up as the grill came up to temperature, set to medium-high.  Once the grill had warmed up, I brushed the cookie sheet with some olive oil, and put the pitas on the sheet.  They began to bubble up nicely, and after a few minutes, I flipped them and cooked for a few more minutes on the opposite side.  After the 1st batch of three pitas was done, I put the meatballs on the grill as well, and cooked them side by side with the 2nd batch of pitas.  Overall, this was a simple and tasty meal that accomplished my goal of using up leftovers.  I actually preferred the pita breads cooked this way, rather than cooking them in the oven, as I thought they had a bit of a better flavor. 

Turkey meatballs on pita bread (Serves a 2-3.   Approx. Cost Per Serving Not Available)

Equipment Required
_    Gas Grill
_    Heavy-duty cookie sheet
_    Grill brush
_    Stand mixer or bread machine to make pita dough (or you could do it by hand)

1.5 pounds ground turkey
Spices to taste (I used Fred’s Tex-Mex BBQ rub)
1 batch pita bread (makes six)
Olive oil to brush the cookie sheet
Guacamole
Salsa

1)    About 90 minutes before you are ready to eat, prepare the dough for the pita bread
2)    Mix your spices into the ground meat, and refrigerate until ready to use
3)    Form your ground meat into sausage-shaped meatballs
4)    Preheat your grill to medium-high, with the cookie sheet in the grill
5)    Brush the cookie sheet with some olive oil to prevent sticking and to add flavor
6)    Place the rolled out pita dough on the cookie sheet.  You may need to do multiple batches if your cookie sheet / grill aren’t big enough to cook all six rounds at once.  Cook for about 3-4 minutes per side, or until the pita has bubbled up, and the bottom takes on a dark brown color
7)    Flip the pitas over and cook for another 3 minutes. 
8)    As the pitas are cooking, put the meatballs on the grill, and cook for 3-4 minutes per side, or until the internal temperature of the meat is at about 170 degrees Fahrenheit.  
9)    Serve one meatball in each pita, along with guacamole, salsa, sour cream, cheese, or other condiments to taste. 

Recipe: Lemon and Currant Tart

Recipe Source: Medrich, Alice.  Pure Dessert. Artisan Press, New York, 2007 p. 114. 

This recipe could easily be termed "disaster recovery."  I made this recipe for our family celebration of Orthodox Easter, which was last Sunday for those who don't celebrate.  I'd originally intended it to be a kind of "safety" dessert, a backup plan in case my main dessert didn't come out well.  Instead, the (frankly very complicated) main dessert was exactly what I wanted it to be, and it was the emergency backup plan that didn't work so well.  This surprised me, because other things I've made from this cookbook worked very well indeed, but whatever. 

Things started out okay.  I made the crust.  There was barely enough of it to fill the tart pan, but the original recipe said to expect that.  Fine, good.  I made the lemon filling.  Not so good.  When I put it into the bottom of the pre-baked crust, it looked like someone had slathered a little butter on the bottom of a crust and left it there to fester.  It did not look like someone had attempted to fill a tart.  I'm not sure why this should be, and I'm sure it's because I screwed something up.  I didn't have time to mess around with why, though.  I was about to have a house full of people - family - and I had to fix the problem quickly. 

I searched frantically through my cabinets to find something I could use, completely forgetting the leftover hamantashen fillings that were stored under the bed for lack of a better place for them.  What I did find was some currant jam I'd purchased for my husband during my sojourn in Syracuse.  It wasn't what I would have preferred (which would have been pomegranate), but it would have to do.  I emptied the jar into the tart.  Then I cursed.  Even when I evened it out, it still didn't fill the tart!  I developed an evil plan.  I would add a decorative whipped cream garnish.  Brilliant plan, with one problem: I didn't have enough whipping cream to pull it off.  I wound up running out to the (abysmal) supermarket near my house, waited 20 minutes in the self-checkout line (really!) and purchased a can of Redi-Whip. 

The result was actually quite pleasant.  After all the heavy traditional Easter foods - lamb, and lamb soup, and eggs - some of the guests found the...er, tartness of the tart to be very refreshing.  I wound up being quite glad that I didn't feed the tart to the dog when I realized it wasn't going to go my way...

Lemon and Currant Tart (serves 8; approx. $0.67/serving)

1 stick unsalted butter, melted

1/4 cup sugar

3/4 teaspoon almond extract

1/8 teaspoon salt

4.5 ounces all-purpose flour

Grated zest of 1/2 lemon

1/4 cup lemon juice

1/4 cup sugar

3 tablespoons unsalted butter, cut into pieces

1 large egg

1 large egg yolk

1 jar currant jam

Spray whipped cream, for garnish

Equipment:

• 9 1/2" fluted tart pan with removable bottom
• 2 medium bowls
• Strainer
• Small, nonreactive saucepan
• Small heatproof bowl
• Baking sheet

1. Preheat your oven to 350 degrees and position a rack in the lower third of your oven.
2. In the medium bowl, combine the butter with the sugar, almond extract and salt. 
3. Add the flour and mix until well blended.  If the dough seems too soft and gooey (her words, not mine, but very accurate) let it stand for a few moments.
4. Press the dough into the pan to create an even crust.  This may be a little challenging, as there really isn't any dough to spare here, but be patient and your work will be rewarded.
5. Place the pan on the baking sheet and bake until the crust is a deep golden brown, 20 minutes or so. 
6. To make the filling, set a strainer over a medium bowl.  Working near the stove will be very helpful to you here.
7. In the saucepan, combine the lemon zest, juice, sugar and butter and bring to a simmer over medium heat.
8. In the small heatproof bowl, whisk the egg and yolk lightly to combine. 
9. Gradually pour the hot liquid from the saucepan over the eggs, whisking constantly.
10. Scrape the mixture back into the saucepan and whisk over medium heat until thickened and just beginning to simmer around the edges.
11. Pour the mixture into the strainer and rap against the bowl to encourage the liquid into the bowl. 
12. When the crust is ready, remove it from the oven but leave the oven on.
13. Pour the filling into the hot crust.
14. Empty the jar of currant jam onto the filling and spread it evenly over the lot. 
15. Bake 5 minutes to set the surface.  Cool completely on a rack.
16. Decorate with whipped cream and serve. 

Recipe: Pulled Pork Nachos

I know that I've mentioned the Porkfest dinner party we threw at the beginning of the month.  One of the dishes we served was pulled pork.  Of course, it's scientifically impossible to make a small quantity of pulled pork, and there was lots of other pork product on offer that night.  As a result, we had a good amount of pulled pork left over.  Fortunately for me, we were entertaining again in two days' time. 

I've probably already mentioned this also, but in case I haven't: every year on Opening Day of baseball season, my husband and I get together with some other baseball-obsessed souls and watch baseball.  All of it.  Priority is given to the Yankee game, of course, but we make a real effort to watch at least half an inning of every televised game.  Most years, we actually manage to pull it off.  People drift in and out, which creates an interesting problem for menu planning.  Food must be brought out steadily through the course of the day, and it must be doable with a minimum of effort on my part during game time.  I absolutely refuse to spend time during a Yankee game mucking around in the kitchen.  (Unless they're really doing badly, in which case I look for intricate pastry recipes to screw up.)  Nachos really fit the bill.  Assembly can be done in between innings.  Unless the pitcher is the reincarnation of Cy Young, the half-inning usually takes long enough for the cheese to melt appropriately.  They're ideally suited to baseball, because versions of basic nachos can be found in ball parks all over the country (and, rumor has it, even in Canada!)  These went over quite well.  A close friend of ours was in from California, and he avoids eating pork, so we made a special batch of pork-less nachos just for him.  Neither batch had more than crumbs left over.  You can substitute shredded, cooked chicken or turkey for the pork if you prefer. 

Pulled Pork Nachos (serves 3 - 6; approx. cost per serving not available)

Two cups (more or less) leftover pulled pork

1 bag regular corn tortilla chips (use the good stuff)

1 bag blue corn tortilla chips (I have yet to find a lousy brand of blue corn chips)

1/2 cup (more or less) sliced, pitted kalamata olives

4 ounces Monterrey Jack cheese, grated

4 ounces sharp Cheddar cheese, grated

1/2 cup (more or less) jarred jalapeno slices

3 tablespoons (approx.) barbeque sauce (we used bottled sauce on this occasion, because we were out of the real stuff.  You just want a little hint of the flavor anyway, so it's not really worth making a batch of real sauce unless you're a true purist.)

Equipment:

• Some sort of vessel that you can take from oven to table easily.  I used the bottom part of my tagine.  

1. Preheat your oven to 425 degrees.  This should take about half an inning of an average game.
2. Line the bottom of your baking vessel with a mix of blue and white corn tortillas.
3. Scatter pulled pork over the top of the tortillas.  Layer with sprinkled cheese, olives and jalapenos.
4. Repeat until you've achieved a level of height you're comfortable with.  Think structural stability. 
5. The top layer should be mostly cheese.
6. Squeeze some barbeque sauce on top of the nacho pile.
7. Bake approximately 10 - 15 minutes, or the length of an average half-inning of baseball.  Yes, this is really how I timed it. 
8. Remove from oven.  Serve and enjoy!

If you want to make vegetarian nachos, just omit the pork. 

Recipe: Penne with Turkey and Two Cheeses

Recipe Source: McManus, Jeanne.  "Cooking."  Martha Stewart Livingno. 180, p. 66.  November 2008.  Find the original recipe online here.

When I went to see my grandmother for the last time, I stayed with my parents.  I decided that I would make some food for them to freeze and eat when they didn't have time to cook for themselves.  This was one of the dishes that I made them.  Pasta dishes are a favorite with my parents, as might be expected.  What appealed to me most about this dish was its completeness.  I could get all four food groups into one tasty dish.

I made a few changes.  The original recipe was written to help readers use up leftover turkey after Thanksgiving.  It is not Thanksgiving.  I had no leftover turkey.  I used ground turkey instead.  For the "goat cheese" called for in the original, I substituted manouri cheese, which is made with a mixture of sheep and goat milk.  I guess that really Hellenized the dish, because the flavor just screamed "Greek" to my parents.  I used a goat's milk Gouda in place of the Parmesan, because I personally just can't get enough goat cheese.  I increased the garlic as is my wont and increased the wine.  The result was a really tasty dish that could be frozen and reheated as needed. 

Penne with Turkey and Two Cheeses (serves 6; approx. $2.80/serving)

1 pound whole-wheat penne

2 - 3 tablespoons olive oil

2 shallots, thinly sliced

6 garlic cloves, thinly sliced

1 tablespoon red pepper flakes

Zest of one lemon

3/4 cup white wine, divided

1/2 bunch kale, roughly chopped

1 pound ground turkey

7 ounces manouri cheese

1/2 cup pitted kalamata olives

1 tablespoon lemon juice

1/3 cup grated goat-milk Gouda

Equipment:

• Large saucepan
• Colander
• Large skillet with lid

1. Cook the pasta until al dente according to package instructions.  Drain.
2. Meanwhile, make the rest of the dish.  Heat the oil in the skillet over medium-high heat.
3. Add the shallots, garlic, red pepper flakes, and seasoning to taste.  Cook until translucent.
4. Add lemon zest and 1/4 cup wine.  Cook until wine has evaporated.
5. Add kale and 1/2 cup wine.  Cook until kale wilts. 
6. Add the turkey.  Cook until done (raw poultry is not your friend!)
7. Add manouri and stir until the cheese melts into the sauce.
8. Add the pasta to the skillet.  Cook until the pasta is tender and most of the liquid is absorbed.
9. Add lemon juice and gouda.  Serve, or freeze and reheat when needed. 

Recipe: Dandelion Green and Bacon Salad

Recipe Source: Staib, Walter with Jennifer Lindner McGlinn.  Black Forest Cuisine.  Running Press, Philadelphia, 2006 p. 203

I know we've posted the Bacon Explosionrecipe (I will heroically refrain from using my more colloquial name for it).  If you read that post you know that we wound up hosting a very pork-centered dinner party.  Dishes included a different type of pulled pork than we originally posted (we'll post that one at a later date) as well as "squealers", which are like sliders but made with pork.  And bacon.  Bacon was served as a passed hors d'oeuvre.  My whole house smelled like bacon for two (insert expletive of your choice here) weeks.  It was everywhere. 

I will heroically refrain from launching into a tirade about my reaction to having so much pork suddenly in my life.  I will simply state that I am not a huge fan of pork.  Anyway, in contemplating the huge amounts of bacon and pork that were to be consumed that day, I decided that I wanted to make side dishes that had a lot of fiber.  This recipe fit the bill.

Of course, when it came time to prepare it I had ten people in my kitchen and couldn't really find the book, so I kind of groped my way along by memory.  So what I came up with bears no resemblance to the original, other than the fact that it contains both bacon and dandelion greens.  Still, Mr. Staib's book was the inspiration, at least.  The salad was actually pretty good.  The dandelion greens matched really well with the bacon.  I used tarragon in the dressing on a whim, which provided a nice compliment. 

Dandelion and Bacon Salad (serves 12; approx. cost per serving not available)

1 large bunch dandelion greens, torn into pieces

1 pound bacon, cut into pieces

2 tablespoons dried tarragon, crumbled

1/2 cup white wine vinegar

Equipment:

• Skillet
• Bowl
• Whisk

1. Heat the skillet.
2. Add the bacon, in batches if necessary, and cook until crisp.  Remove the bacon pieces with a slotted spoon or with tongs; reserve the rendered fat from the skillet. 
3. Put the dandelion greens in your serving bowl.  Sprinkle the bacon pieces on top of it. 
4. Pour the bacon drippings into a bowl.  Add the tarragon and the vinegar. 
5. Whisk well to emulsify. 
6. Pour the dressing over the greens and toss well to coat.
7. Serve. 

Recipe: Kale with Garlic

How do you know if someone loves you?  I know I mentioned this last week, but I went home very suddenly to see my grandmother.  We decided that I would go home on Tuesday, as Grandma was asleep most of the time and my husband needed me to sign the tax forms.  My parents were both at work when I got up to leave, but my dad had left me a thermal carafe of hot coffee and a travel mug.  That is Love with a capital L. 

The day before I left, I made a couple of meals for my parents that they could freeze and heat up whenever.  One of those meals involved half a bunch of kale.  Personally, I like kale.  It's a wonderful green leafy thing, with a delicious flavor and a nice texture.  Its pretty, frilly little leaves hold their shape well if not boiled to death, too.  However, we never ate kale growing up.  My mother is a very bright person, and she can be very creative if the situation calls for it, so I don't think that it's because she didn't know what to do with kale.  I think it's because she just doesn't care for kale.  I could have left the second half of the bunch in her refrigerator, to fester until it developed sentience, struck for better wages, and invaded the cheese drawer.  That, however, is Not Love.  Furthermore, while Mom isn't a fan of kale, I am, and my dad will eat just about anything you put in front of him.  So I cooked it up very quickly and served it as a side dish for Dad and me.   

Kale with Garlic (serves 2 - 4; approx. $1.21/serving if serving 2)

1/2 bunch kale, roughly chopped

8 cloves garlic, thinly sliced

1 tablespoon olive oil

1/2 cup white wine

1 tablespoon crushed red pepper flakes

Equipment:

• Large skillet with a lid.

1. Heat the oil in the skillet over medium heat.
2. Add the garlic slices.  Cook very gently until they just begin to look golden.  Be very careful here; burned garlic tastes very bad indeed.
3. Add the kale.  Toss to coat with the pan juices.
4. Add the white wine.  Reduce heat to low, cover, and cook about 5 minutes.
5. Serve, or set aside and re-heat later.