recipe adapted from Cook’s Illustrated
yield: 36 cookies
INGREDIENTS
3 cups (15 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1-1/4 cups Nutella spread
4 tablespoons unsalted butter, softened
1-1/4 cups (8-3/4 ounces) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
2 large eggs, room temperature
1/3 cup whole milk
1-1/2 cups hazelnuts, toasted and chopped fine
1 cup (4ounces) confectioners’ sugar
DIRECTIONS
1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 2/3 cup hazelnuts and refrigerate dough until firm, about 1 hour.
2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line three baking sheets with silpat or parchment paper.
3. Place remaining hazelnuts in bowl. Add confectioners’ sugar to another bowl. One at a time, roll dough into 1-inch balls, roll in hazelnuts, then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets (12 cookies/sheet). Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.
Monday, February 20, 2012
Spicy Goat Cheese & Butternut Squash Triangles
From http://adventurescooking.blogspot.com/2012/02/spicy-goat-cheese-butternut-squash.html
Ingredients:
1 and 1/4 Cup Butternut Squash Puree
5 Ounces Goat Cheese
3/4 Cup Butter, melted
1/4 Cup Instant Mashed Potato Flakes
(1) 16 Ounce Package Filo Dough, thawed
1 Tablespoon Siracha, or your preferred hot sauce
1 Clove Garlic, minced
Mix together the butternut squash puree, garlic, and mashed potato flakes in a small bowl until well blended. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Take one sheet of the filo dough and lay it out on a clean flat surface. Brush it very lightly and quickly with the melted butter, then fold the sheet in half length-wise and brush the exposed surface very lightly with the melted butter. Then fold it in half length-wise again and brush the exposed surface again very lightly with the melted butter. The filo should be very long and narrow like in the pictures later on.
Now take a slightly heaping 1/2 teaspoon of the butternut squash and slightly heaping 1/2 teaspoon of the goat cheese and place them on top of each other at one end of the filo dough. Place a drop of the chili sauce on top and fold the corner of the filo up and over the filling to the opposite side. Continue folding as you would fold a flag, which you can see in the photos below.
Once you get to the last turn, brush the outside of the triangle with melted butter and brush the last fold of the filo dough with the butter to help it stick. Place the triangle on the baking sheet, seam side down. Repeat this process until all of the filo has been used.
Place the tray in the oven and bake for about 15-20 minutes, or until the outside of the triangles are golden brown. Allow to cool for 20 minutes before serving, as the filling will still be very hot
Ingredients:
1 and 1/4 Cup Butternut Squash Puree
5 Ounces Goat Cheese
3/4 Cup Butter, melted
1/4 Cup Instant Mashed Potato Flakes
(1) 16 Ounce Package Filo Dough, thawed
1 Tablespoon Siracha, or your preferred hot sauce
1 Clove Garlic, minced
Mix together the butternut squash puree, garlic, and mashed potato flakes in a small bowl until well blended. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Take one sheet of the filo dough and lay it out on a clean flat surface. Brush it very lightly and quickly with the melted butter, then fold the sheet in half length-wise and brush the exposed surface very lightly with the melted butter. Then fold it in half length-wise again and brush the exposed surface again very lightly with the melted butter. The filo should be very long and narrow like in the pictures later on.
Now take a slightly heaping 1/2 teaspoon of the butternut squash and slightly heaping 1/2 teaspoon of the goat cheese and place them on top of each other at one end of the filo dough. Place a drop of the chili sauce on top and fold the corner of the filo up and over the filling to the opposite side. Continue folding as you would fold a flag, which you can see in the photos below.
Once you get to the last turn, brush the outside of the triangle with melted butter and brush the last fold of the filo dough with the butter to help it stick. Place the triangle on the baking sheet, seam side down. Repeat this process until all of the filo has been used.
Place the tray in the oven and bake for about 15-20 minutes, or until the outside of the triangles are golden brown. Allow to cool for 20 minutes before serving, as the filling will still be very hot
Monday, February 13, 2012
Cinnamon Brown Butter Breakfast Puffs
From Smitten Kitchen
Adapted from Betty Crocker and others
If you don’t wish to use buttermilk, you can replace it with regular milk and nix the baking soda (keeping the baking powder). I like to get the toppings ready first because they take so little time to bake, you don’t want to be scrambling to have something to dip them in.
Yield: 9 to 12 standard muffin-size puffs or 30-ish miniature ones. Try not to overfill as I did or you won’t get as great domes on them.
Coating
2/3 cup granulated sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter
Puffs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk
Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.
Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.
Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.
Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.
For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar. (I usually have enough cinnamon sugar to fully roll the puffs.)
Do ahead: Puffs are best within hours after they are baked. They can be made it advance and stored in a freezer bag until needed, too. Simply spread them out on a baking tray and reheat them until warm in the oven.
Adapted from Betty Crocker and others
If you don’t wish to use buttermilk, you can replace it with regular milk and nix the baking soda (keeping the baking powder). I like to get the toppings ready first because they take so little time to bake, you don’t want to be scrambling to have something to dip them in.
Yield: 9 to 12 standard muffin-size puffs or 30-ish miniature ones. Try not to overfill as I did or you won’t get as great domes on them.
Coating
2/3 cup granulated sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter
Puffs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk
Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.
Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.
Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.
Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.
For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar. (I usually have enough cinnamon sugar to fully roll the puffs.)
Do ahead: Puffs are best within hours after they are baked. They can be made it advance and stored in a freezer bag until needed, too. Simply spread them out on a baking tray and reheat them until warm in the oven.
Buttermilk Roast Chicken
From Smitten Kitchen
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. We enjoyed it with wild rice and green beans one night; roasted potatoes and, uh, more green beans another. (Yes, I have a habit.)
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. We enjoyed it with wild rice and green beans one night; roasted potatoes and, uh, more green beans another. (Yes, I have a habit.)
Sweet and Spicy Mushroom Stir Fry Recipe
From Simply Recipes
Prep time: 15 minutes
Cook time: 15 minutes
Any clear honey will do, the darker the better.
Ingredients
Glaze
1/4 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
1 tablespoon honey
1 teaspoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
Sauce
1/2 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
3 tablespoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon shaoxing cooking wine or cooking sherry
1 tablespoon corn starch
Stir-Fry
4 garlic cloves, sliced thinly
1 tablespoon grated ginger
2-5 dried red chilies, roughly chopped OR 1/4-1/2 teaspoon dried chili flakes
3 tablespoons sesame, grapeseed, or other high smoke-point oil
2 lbs. of mixed mushrooms (oyster, crimini, button, shitake, enoki, whathaveyou...), roughly chopped or quartered (you want bite-sized pieces)
1 1/2 cups of snow peas or snap peas, de-stringed
8 green onions, chopped
Toasted sesame seeds (optional)
Method
1 Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside. Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the corn starch in a bowl and set that aside as well.
sweet-and-spicy-mushroom-stir-fry-1.jpgsweet-and-spicy-mushroom-stir-fry-2.jpg<="" p="" width="210" height="140">
2 Place 1 tablespoon of oil in a large skillet or a wok over high heat. When the oil is glistening and a bead of water evaporates in under a second add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to squeak and give up their water (you'll see their water in the pan). When they do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelized to the side of the pan, don't fret about it.
sweet-and-spicy-mushroom-stir-fry-3.jpgsweet-and-spicy-mushroom-stir-fry-4.jpg
3 Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds. Add the snow peas and green onions and toss for about 30 more seconds.
sweet-and-spicy-mushroom-stir-fry-5.jpgsweet-and-spicy-mushroom-stir-fry-6.jpg
4 Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably. Add the mushrooms back to the mixture and cook for about 20 more seconds. Take off the heat. Serve over rice and garnish with sesame seeds if using.
Yield: Serves 4.
Prep time: 15 minutes
Cook time: 15 minutes
Any clear honey will do, the darker the better.
Ingredients
Glaze
1/4 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
1 tablespoon honey
1 teaspoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
Sauce
1/2 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
3 tablespoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon shaoxing cooking wine or cooking sherry
1 tablespoon corn starch
Stir-Fry
4 garlic cloves, sliced thinly
1 tablespoon grated ginger
2-5 dried red chilies, roughly chopped OR 1/4-1/2 teaspoon dried chili flakes
3 tablespoons sesame, grapeseed, or other high smoke-point oil
2 lbs. of mixed mushrooms (oyster, crimini, button, shitake, enoki, whathaveyou...), roughly chopped or quartered (you want bite-sized pieces)
1 1/2 cups of snow peas or snap peas, de-stringed
8 green onions, chopped
Toasted sesame seeds (optional)
Method
1 Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside. Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the corn starch in a bowl and set that aside as well.
sweet-and-spicy-mushroom-stir-fry-1.jpgsweet-and-spicy-mushroom-stir-fry-2.jpg<="" p="" width="210" height="140">
2 Place 1 tablespoon of oil in a large skillet or a wok over high heat. When the oil is glistening and a bead of water evaporates in under a second add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to squeak and give up their water (you'll see their water in the pan). When they do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelized to the side of the pan, don't fret about it.
sweet-and-spicy-mushroom-stir-fry-3.jpgsweet-and-spicy-mushroom-stir-fry-4.jpg
3 Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds. Add the snow peas and green onions and toss for about 30 more seconds.
sweet-and-spicy-mushroom-stir-fry-5.jpgsweet-and-spicy-mushroom-stir-fry-6.jpg
4 Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably. Add the mushrooms back to the mixture and cook for about 20 more seconds. Take off the heat. Serve over rice and garnish with sesame seeds if using.
Yield: Serves 4.
Beef and Barley Stew with Mushrooms Recipe
From Simply Recipes
Prep time: 15 minutes
Cook time: 2 hours, 30 minutes
If you can't find celery root, you can substitute turnips, rutabagas or potatoes. Just be sure to adjust your cooking times—potatoes cook faster than celery root. Save time in the prep work by prepping the onions and mushrooms while the beef is browning.
Ingredients
2 Tbsp unsalted butter
2-3 pounds beef chuck, cut into chunks
Salt
3 cups chopped onions
1 pound button or cremini mushrooms, quartered if small or 1/4-inch sliced
1 quart beef or chicken broth
3 cups water
2 teaspoons dried marjoram
1 cup pearl barley
1 cup roughly chopped carrot
3 cups celery root, peeled and chopped into 3/4-inch to 1-inch chunks
Black pepper
About 1/2 cup sour cream (around 1 Tbsp sour cream per serving)
Dill for garnish
Method
1 In a Dutch oven or other large, lidded pot, melt the butter over medium-high heat. Add enough pieces of the beef to sear in the pot without crowding. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl.
beef-barley-mushroom-stew-1.jpgbeef-barley-mushroom-stew-2.jpg
2 When all the beef has browned, add the onions. As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot. Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes.
beef-barley-mushroom-stew-3.jpgbeef-barley-mushroom-stew-4.jpg
3 When the onions have lightly browned, mix in the mushrooms and increase the heat to high. Cook the mushrooms until they release their water, about 2-3 minutes.
3 Add the beef back to the pot and sprinkle with marjoram. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and water and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour.
beef-barley-mushroom-stew-5.jpgbeef-barley-mushroom-stew-6.jpg
4 Add the barley, celery root and carrots, stir well and recover the pot. Simmer gently until the barley and celery root are tender, between 40 minutes and an hour.
Ladle servings into bowls, then top with a dollop of sour cream and a few sprigs of dill. Grind a little black pepper over right before you serve. To eat, stir in the sour cream.
Yield: Serves 8-10.
Prep time: 15 minutes
Cook time: 2 hours, 30 minutes
If you can't find celery root, you can substitute turnips, rutabagas or potatoes. Just be sure to adjust your cooking times—potatoes cook faster than celery root. Save time in the prep work by prepping the onions and mushrooms while the beef is browning.
Ingredients
2 Tbsp unsalted butter
2-3 pounds beef chuck, cut into chunks
Salt
3 cups chopped onions
1 pound button or cremini mushrooms, quartered if small or 1/4-inch sliced
1 quart beef or chicken broth
3 cups water
2 teaspoons dried marjoram
1 cup pearl barley
1 cup roughly chopped carrot
3 cups celery root, peeled and chopped into 3/4-inch to 1-inch chunks
Black pepper
About 1/2 cup sour cream (around 1 Tbsp sour cream per serving)
Dill for garnish
Method
1 In a Dutch oven or other large, lidded pot, melt the butter over medium-high heat. Add enough pieces of the beef to sear in the pot without crowding. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl.
beef-barley-mushroom-stew-1.jpgbeef-barley-mushroom-stew-2.jpg
2 When all the beef has browned, add the onions. As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot. Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes.
beef-barley-mushroom-stew-3.jpgbeef-barley-mushroom-stew-4.jpg
3 When the onions have lightly browned, mix in the mushrooms and increase the heat to high. Cook the mushrooms until they release their water, about 2-3 minutes.
3 Add the beef back to the pot and sprinkle with marjoram. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and water and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour.
beef-barley-mushroom-stew-5.jpgbeef-barley-mushroom-stew-6.jpg
4 Add the barley, celery root and carrots, stir well and recover the pot. Simmer gently until the barley and celery root are tender, between 40 minutes and an hour.
Ladle servings into bowls, then top with a dollop of sour cream and a few sprigs of dill. Grind a little black pepper over right before you serve. To eat, stir in the sour cream.
Yield: Serves 8-10.
Tuscan Kale Salad with Roasted Chickpeas
1 can chickpeas, drained
1/2 teaspoon smoked Spanish paprika (Pimenton)
Kosher salt
1/4 cup extra-virgin olive oil
1 big lemon, zested and juiced
1/4 cup freshly grated Parmesan or Pecorino cheese
1 small garlic clove, smashed and chopped
Pinch Aleppo pepper or red pepper flakes
1 bunch Tuscan kale, stems trimmed and washed
Heat your oven to 400 degrees. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.
Serves 1 - 4 people
1/2 teaspoon smoked Spanish paprika (Pimenton)
Kosher salt
1/4 cup extra-virgin olive oil
1 big lemon, zested and juiced
1/4 cup freshly grated Parmesan or Pecorino cheese
1 small garlic clove, smashed and chopped
Pinch Aleppo pepper or red pepper flakes
1 bunch Tuscan kale, stems trimmed and washed
Heat your oven to 400 degrees. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.
Serves 1 - 4 people
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