Potato and Kale Cakes

Potato and Kale Cakes

I started the New Year off with some specific intentions about food.  For the month of January, I have fasted from meats, sweets and bread.  And while this commitment required some adjustment, it was definitely made easier as I came across a great recipe or inspiration, like this one for Potato and Kale Cakes from Bon Appetit.

The promise of a crispy exterior married to a creamy interior, while delivering a delicious flavor profile of hearty greens, potato, herbs and spices, drew me in.  I had little doubt that this recipe would be a keeper.  And so it turned out to be.  I served them for dinner, but they could be equally great served as a lunch entree or appetizer course. 

Yes there are a few extra pans to wash now, but a satisfying bite in keeping with my "meatless-sweetless-breadless" January fare, is worth it.

Happy Eating!

Potato and Kale Cakes

Ingredients:
1 1/2 pounds unpeeled russet potatoes, scrubbed,
cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon coarse kosher salt, divided
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic clove, finely chopped
1/2 pound kale, center rib and stem cut from
each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg


Cook potatoes in a large saucepan of boiling, salted water until tender, about 25 minutes.  Drain; return potatoes to same saucepan.  Add milk and butter.  Mash potatoes (with peel) until smooth.  Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper.  Transfer 3 cups mashed potatoes to large bowl and cool (reserve any remaining potatoes for another use).

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat.  Add onion and garlic.  Saute until onion softens, about 5 minutes.  Increase heat to medium-high.  Add kale and thyme.  Toss until kale wilts, about 5 minutes.  Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend.  Cool potato mixture 30 minutes.

Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties.  Arrange on rimmed baking sheet.  [Do Ahead: Can be made up to 2 hours ahead.  Let stand at room temperature.]

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.  Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes.  Carefully turn cakes over.  Cook until brown on bottom, 2 to 3 minutes longer.  Transfer to plates, serve and enjoy.

A Sharp Knife Makes for a Sharp Cook!

My knife collection is one of the biggest treasures of my kitchen.  I prefer them any day over all the "specialty" gadgets that you can find for everything from pressing garlic to peeling a banana.  Not to belittle gadgets (I happen to be a junkie), but when it comes to the raw, get-down-to-business, "I'm really cooking!" energy and thrill that I love, there's nothing quite like my knives.  My sharpened knives, to be exact.

Caring for your knives should be viewed as an investment, after all most good ones will run you more than a few cents.  And the pay-off isn't short-lived.  Proper care of your knives can mean years of blissful cooking --and you can guess the results of improper care.  Keeping your blade aligned and sharp is what you want to maintain from the first use to the last.  With just a little attention to detail, it's easy to preserve one of your best cook's tools.

To help you in this quest, I've outlined some tried and true tips on knife care, along with a resource guide for professional care options. 

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Cleaning:
This one is short and sweet:  hand-wash knives only!  (And carefully, I might add.)  Dishwashers will certainly dull your blades and quickly destroy your knives.  Also be sure to dry them thoroughly after cleaning and store in a butcher block or casing which will protect the blades between uses. 

Honing:
Most knives bought as a set will include a honing steel.  If you don't own one, however, it's worth the investment.  It's recommended to hone your knives following each use to keep the blade aligned  between professional sharpenings.

Professional Sharpening: 
About once a year (for the active home cook), you'll want to have your knives professionally sharpened to ensure optimal alignment and sharpness.  To get you on your way, I've highlighted a few Atlanta area vendors that will sharpen your knives.  Outside of the Atlanta area, check with similar establishments for service options. 

1.  Williams-Sonoma - WHERE & WHEN: Phipps Plaza, Lenox Square and Northpoint; for all other locations call in advance to verify.  Drop off knives in time for sharpening on Mondays.  Same day pick-up is usually available; COST: Prices vary but usually range between $4-$8/knife, depending on length and dullness of blade.  

2.  The Cook's Warehouse - WHERE & WHEN: Midtown- Tuesdays & Thursdays, Decatur-Wednesdays, and Brookhaven- Fridays; COST: $4.50/straight edge, $6.00/serrated edge, also will do kitchen scissors/shears.  Drop off in advance on or before the designated day for same day pick-up.  A store clerk will call to confirm when knives are ready and they can be held securely at the store if immediate pick-up is not an option.

3.  Sur La Table - WHERE & WHEN:  Perimeter Mall, Upper Level, drop-offs accepted any day of the week, however they must be left with the store for at least one day before available for pick-up; COST: $1/inch.

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With these tips and resources in hand, now all that's left to do is to get to cooking! 

Inspire So Others Can Aspire: A Video Interview with Chef Marcus Samuelsson

As we celebrate the life and legacy of Dr. Martin Luther King, Jr. today, I'd like to share a video interview from the Atlanta Post with Chef Marcus Samuelsson, on his new restaurant, Red Rooster Harlem --including his mission to "inspire others to aspire".  As an American who was born in Ethiopia, raised in Sweden and immigrated to the United States, he is an example of what realizing the American dream should ultimately be about:  inclusion, diversity and giving back. 

Mussels in White Wine

Mussels in White Wine

On a night in several Sundays back, I whipped up a delicious bowl of mussels steamed in a white wine broth.  I love seafood of (almost) every variety.  And mussels have become a favorite in recent years.  I enjoy grilling them, adding them to savory tarts--and oh yes, steaming them in flavorful, bread-sopping broths.

This recipe combines such robust flavors as saffron, tomatoes, thyme and garlic (just to name a few).  All together, they create a spicy broth that serves as the perfect "bath" for the mussels--and makes for the perfect excuse to dip warm, crusty bread, which is a not-to-be-forgotten plus of making and enjoying this meal.

Versatile enough to be served as an appetizer course or main entree, this dish serves up one delicious bite after another and kept me coming back for more until the bowl was literally clean!

Happy Eating!

Mussels in White Wine
Recipe adapted from Barefoot In Paris

 *Cook's Note:  The recipe was prepared to serve 2 and can be easily adapted to the original recipe which serves 6.

2.5 pounds mussels
1/3 cup all-purpose flour
1/2 teaspoon saffron threads
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, chopped
4 to 5 garlic cloves, minced 
1/2 cup chopped canned tomatoes, drained (4 ounces)
1/4 cup chopped flat-leaf parsley
2 tablespoons fresh thyme leaves
1 cup white wine
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper  

Clean the mussels by putting them in a large bowl and covering with ~1.5 to 2 quarts of water and the flour and soak for 30 minutes.  Drain the mussels and remove the "beard" from each.  If they're dirty, scrub them with a brush under running water.  Discard any mussels whose shells aren't tightly shut.  Soak the saffron in 1/4 cup hot tap water for 15 minutes and set aside.

In a large dutch oven or stockpot, heat the butter and olive oil over medium heat.  Add the shallots and cook for 3 minutes; then add the garlic and cook for 1 minute more, or until the shallots are translucent.  Add the saffron with the soaking water, the tomatoes, parsley, thyme, wine, salt and pepper.  Bring to a boil.

Add the mussels, stir well, then cover the pot and cook over medium heat for 6 to 8 minutes, until all the mussels are opened (discard any that do not open).  With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom.  Pour the mussels and the sauce into a large bowl and serve hot.

Sweet Musings - Sticky Buns

FEAST YOUR EYES ON THESE STICKY BUNS!!! I'll be sharing the recipe for these delicious beauties in a future post, so check back often! P.S. Click on the arrow for a brief description that follows.

Tuscan White Beans

While recently flipping through the pages of one of my cookbooks, I landed upon a recipe that got my attention immediately.  It wasn't fancy, showy or any of those things.  In fact, it was quite the opposite.  A hearty dish that could serve as a substantial side dish or stand on its own as a vegetarian main course, Ina Garten's (aka the Barefoot Contessa) recipe for Tuscan White Beans was on my short list of things to cook--and eat. 

This past Sunday, I finally checked it off the list.  And the timing couldn't have been more perfect, as I welcomed the New Year and the resolve to start afresh with healthier fare.  The white beans, a personal favorite for everything from soups to chili, hummus, salads and tapas, were just what I wanted.   The additional vegetable, herb and aromatic ingredients of carrot, fennel, sage, rosemary and garlic promised great tastes to come.

The recipe is best prepared with dried beans, so prepare to soak them overnight.  And if you can't find the recommended cannellini beans (white kidney beans), great northern beans are an acceptable substitute.   For more on the differences among the white bean varieties, click here.

I decided to serve my "tuscan style" beans with grilled Italian chicken sausage.  It rounded out the meal with a nice kick of heat and bold flavor.  *As a final note, leftovers (if there are any) can be pureed with hot chicken stock (or vegetable stock), for a delicious white bean soup.     

 

Happy Eating!

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Recipe:

Tuscan White Beans

From Barefoot Contessa, How Easy Is That?

Serves 6

Ingredients:

1 pound dried white cannellini beans

1/4 cup good olive oil

4 cups chopped fennel, stalks, fronds, and core removed (2 large)

2 cups chopped carrots (4 carrots)

1 tablespoon minced garlic (3 cloves)

1 cup chicken stock

1 tablespoon minced fresh sage leaves

1 tablespoon minced fresh rosemary leaves

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup freshly grated Pecorino Romano cheese 

Instructions:

Soak beans overnight.  Cover and refrigerate.

Drain beans, rinse them well, and place them in a large stockpot.  Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes or until the beans are very tender.  Skim off any foam that accumulates.

Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.  Add the fennel and carrots and saute for 8 to 10 minutes, stirring occasionally, until tender.  Add the garlic and cook for 1 minute more.  Drain the beans and add them to the vegetables.  Add the chicken stock, sage, rosemary, sal, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy.  Stir in the pecorino, season to taste, and serve hot.

*Author's Note:  Don't add salt or anything acidic to beans while they boil; it makes the skins tough.

Tuscan White Beans with Grilled Italian Chicken Sausage