It was only a matter of time until I had a detailed post about kale. And at what better time than to ring in the spring (with an impending St. Patrick’s Day!) Seems like mostly everyone is talking about the health benefits of kale. The ubiquitous term ‘superfood’ is thrown around quite a bit, along with smoothie after smoothie after smoothie. And why not?
I happen to enjoy the richness in the flavor of kale. Kale is the star in an article in Chef Fabio’s magazine. While my wife feels that kale should be relegated back to its historical place as buffet decoration, I can say there will be some in our garden this year (for some kale chips!) Kale chips are really easy to make and can be embellished with any number of spices. I also like that kale holds up well in soups, as other greens don’t, and is simple to use as a base for a salad. And that’s not all… If you haven’t tried this veggie yet, now’s the time; make some space in the garden!
As the latest instance of the polar vortex moves away, I am left to re-ponder my understanding of the concept of ‘cold’, as the temperatures now seem almost spring-like in comparison! But more seriously, the seeming antithesis of everything warm and green has left me increasingly anxious for spring. (I do enjoy living in the Midwest… I do enjoy living in the Midwest…)
We are just leaving soup month, but winter is still staring intently at us for the near future. So- perhaps we need a de facto extension to soup season! As I have written before, I love soup. What a better way to fight off a vortex than with a bowl of hunger-sating warmth? Chef Fabio has some options for soup, as well. I just defrosted some eggplant chili and some mixed vegetable soup from this summer. What’s your favorite soup to beat the cold?
Chef Fabio provides his take on grilled cheese on Chow Ciao! An abundance of excellent local cheese is something I am thankful for, living in Wisconsin. It’s one of those foods that’s a personal favorite, with all the different flavors and varieties. Fabio offers a cheese primer… I’d also add that reduced fat cheese, while still good in some recipes (to keep flavor and cut a few calories), won’t produce the necessary melting one might hope for.
And don’t miss it- cooking with a brick! And I’m not talking about brick cheese… but you could make a cheese sandwich with a brick and brick cheese…