Favorite Kale Salad

I only discovered kale in the last couple of years - and a little reluctantly. But  once I found out about the lacinato variety (also known as dinosaur kale), I was hooked. This recipe is as fun twist on the classic Greek salad and the warm pita is perfect for hummus. Delish!

Greek Kale Salad

serves 4

1 or 2 bunches of kale (about 1.5 pounds), rinsed and large stems discarded

2 whole-wheat pita breads

1/4 cup extra virgin olive oil, plus more for brushing

2 tablespoons fresh lemon juice

1/4 teaspoon crushed red paper flakes

salt and freshly ground pepper

1/2 cup cherry tomatoes, halved

1/2 cup pitted Calamata olives, cut into slivers

2 ounces feta cheese (preferably French), crumbled

Preheat oven to 400º. In a large pot of boiling water, cook the kale leaves until just tender (about 5 minutes). Drain, cool slightly, and transfer kale to a clean towel to squeeze dry. Fluff up the leaves, coarsely chop them and transfer to large bowl.

Brush both sides of pitas with olive oil and bake for about 8 minutes, flipping half way through. Cut into wedges.

In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add tomatoes, olives and feta to the kale and toss with the dressing. Serve with warm pita wedges and hummus.

Braised Lamb Shanks

Pepo is the unsung hero of our kitchen - quietly and steadily perfecting a few very key recipes that are synonymous with comfort. I adore his pesto and he sure knows his way around pasta alla carbonara, not to mention Barcelona chicken and an infinite variety of all things grilled. But above all, one of the things he does best is braises - and my favorite is lamb shanks. They've become a New Year's tradition so I thought it only fitting to post this pic from our trip to Sea Ranch. Enjoy these over a bed of creamy polenta. So good!

Lamb Shanks in Red Wine

Serves 6

1 tablespoon olive oil

6 lamb shanks (3/4 to 1 pound each), trimmed of excess fat

2 medium onions, sliced thick

3 medium carrots, peeled and cut crosswise into 2-inch pieces

2 celery ribs, cut crosswise into 2-inch pieces

4 medium garlic cloves, peeled

2 tablespoons tomato paste

2 teaspoons minced fresh thyme leaves

2 teaspoons minced fresh rosemary leaves

2 cups dry red wine, such as Côtes du Rhône or Merlot

3 cups low-sodium chicken stock

Adjust oven rack to lower-middle position and heat to 350º. 

Season both sides of shanks generously with salt and freshly ground pepper. Heat oil in large heatproof Dutch over over medium-high heat until shimmering. Swirl to coat pan bottom with oil. Place 3 shanks in single layer in pan and cook, turning once, until nicely browned all over (about 7 minutes). Transfer shanks to plate and set aside. Brown remaining shanks and transfer to plate. 

Drain all but two tablespoons of fat from pot. Add onions, carrots, celery, garlic, tomato paste, thyme, rosemary and light sprinkling of salt. Cook until vegetables soften slightly (3 to 4 minutes). Add wine, then stock, stirring with wooden spoon to loosen browned bits on pan bottom. Bring liquid to simmer. Add shanks and season with salt and pepper.

Cover pot and transfer to oven. Braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned (about 30 minutes). Turn shanks and braise until other side is browned and meat is fall-off-the-bone tender (15 to 30 minutes longer).

Remove pot from oven and let shanks rest in sauce for at least 15 minutes. Carefully transfer shanks to individual plates. Arrange portion of vegetables around each shank. With large spoon or ladle, skim excess fat from braising liquid and season with salt and pepper to taste. (For a rich sauce, instead of serving sliced vegetables with shanks, pass them through a food mill along with braising liquid). Spoon sauce over shanks and serve.Spoon some of the braising liquid over each shank and serve immediately.

Favorite squares for Ma

I have been making big progress on this quilt for Ma, so I thought it was time to post some of my favorite squares. It's been a lot of fun trying to match the fabric to these lamps in her guest room. Some of the squares are pale and others are more vibrant...

I love how they are coming together - though I think I'm still shuffling the order around.... stay tuned. More to come!

Otis hearts Sea Ranch

We were hoping Otis would enjoy his first trip to Sea Ranch, but we had no idea how thrilled he'd be. There's something spectacular about seeing a dog in his element. The joy! The water! The good smells! I don't think I've seen a wetter, happier dog...

or a more exhausted one. Don't worry, O. We'll be back.

Crazy for pouches

I've been slightly obsessed with making pouches since I found this tutorial on Sew, Mama Sew! They are the perfect combination of lovely and easy to make, with endless fabric combination possibilities. I had made some travel bags as gifts before, but this tutorial showed me how to make them more polished, using two fabrics. So cute and a perfect gift any time of year!

'Roons!

I never do this. Seriously. Never. But I just can't help myself. I've never tasted a more delicious macaroon in my life and these are too spectacular not to share!!!

My friend Jenn is both a huge foodie and a talented graphic designer, so when she mentioned she was starting a food business last year I knew she'd hit it out of the park. When I saw a box marked 'Roons! on my doorstep yesterday, I could barely contain myself. I'm fairly certain my mouth was still full of coconut when I called Jenn to leave a her a message about how delicious these things are (sorry, Jenn!).

Seriously - they're freaking awesome. Get your hands on some!

Coconut-Pistachio Biscotti

When my Italian friend Emanuela offered me a bite of her freshly made biscotti I thought I'd died and gone to heaven. They were just perfect. Crisp but also slightly chewy, sweet without being over the top, and the tart cherries and pistachios were a great combo. You couldn't ask for a better partner for a cappuccino. Assuming the recipe was a cherished family secret, I was half expecting her to resist sharing it with me. Instead, she chuckled and then told me "it's from Martha Stewart!" Who would've guessed?

Coconut-Pistachio Biscotti
makes two dozen

1 cup flour
1 cup stone-ground yellow cornmeal
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 large eggs
3/4 cup sugar
6 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest
1 cup dried sour cherries
1 cup shelled pistachios (raw and unsalted)

Heat over to 350. 

In a large bowl, whisk flour, cornmeal, coconut, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil and zest on medium speed until well combined. Reduce speed, add flour mixture and mix until just combined. Fold in cherries and pistachios.

Transfer dough to a parchment-lined baking sheet and pat into a 14"x4" log. Bake until firm and golden (about 30-35 minutes).

Transfer to a wire rack and reduce over to 325. 

Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2 inch slices. Arrange slices on parchment-lined baking hsset and bake, rotating half way through, until just golden around the edges (15-18 minutes). Let cool completely.

Biscotti can be stored in an airtight container for up to two weeks.

2013 is going to be a juicy year!

I love picking a word for the year, especially when it comes to me in a rush of inspiration. I had been leaning towards something else but it wasn't feeling completely right. Suddenly, while standing in the kitchen, it hit me. JUICY! 

As we all launch into 2013, my intention is to make this as juicy a year as possible. It's all about keeping the good mojo vibe going from last year - embracing all that life has to offer, nurturing and deepening relationships, doing things that make me feel good and keep me healthy, and being inspired by learning and doing new things.

Mr. B chose "action" this year - he's all about "gettin' it done!".

Other words have started to trickle in... here are just a few that I've heard from friends so far:

Spunk
Appreciate
Make
Dare
Relax
Choices
Wisdom
Cross-train
Energy
Compassion
Collect
Be Alive
Run
Involvement
Patience
Shipshape/crackerjack
Engage
Focus
Momentous
Seize
Embark
Wonder
Containment
Health
Small wins
Finish

If you have one, please post a comment or email me. Happy new year all!