Cooking is a commonsense practice, not alchemy. Listening and watching closely while you cook will reveal a richly shaded language understood by all the senses - the degrees of a simmer, the aroma of a roast telling you it is done, the stages of elasticity of kneaded dough, the earthy scent of a vegetable just pulled from the ground - it is everything to mind these details. This is cooking. ~ Chez Panisse Cookbook
Wednesday, December 9, 2015
Sunday, November 22, 2015
End of fall pasta: Penne with kale, sweet potatoes, and caramelized onions
When scouring my fridge for things that could be made into a decent meal, I had low expectations, but was happily surprised to find kale and sweet potatoes. It was one of those meals that came together fast - sautéed kale! roasted sweet potatoes! pasta! I dug through my fridge and pantry, and found a few other treats to add. Although I didn't add any cheese (because there was none in my fridge), the pasta would be even better with some fresh parmesan on top.
Serves 2-3
1 bunch kale, ribs removed and julienned
1 yellow onion, diced
1 sweet potato, diced
1 tbsp fresh sage, chopped
1/2 lb whole wheat pasta (I used penne)
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 c pine nuts, toasted
Olive oil
Butter
Salt
Pepper
1. Make the sweet potato. Preheat oven to 400 degrees F. Combine sweet potato, sage, a few tbsp of olive oil, salt and pepper. Roast for 20 minutes or until soft.
2. Cook the pasta according to instructions.
3. Prepare the kale and onions. Preheat a few tbsp of butter in a pan. Add onions, and cook over medium heat until caramelized and brown. Add the kale and wilt. Add lemon juice, cook for a few more minutes, then stir in lemon zest, salt, and pepper off the heat.
4. Finish the pasta. Combine the sweet potato, kale and onion mixture, and pasta. Add a few tbsp of olive oil, salt and pepper to taste, and finish with parmesan cheese.
Monday, March 9, 2015
Tuesday, January 20, 2015
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