Kale and Ricotta Salata Salad

yield: Makes 6 servings

active time: 25 min

total time: 25 min

A delicious and more last minute kale salad from Leslie.

Ingredients

• 3/4 to 1 pound Lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded (I've also used "curly" kale and that's fine, too.)
• 2 tablespoons finely chopped shallot
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2 tablespoons extra-virgin olive oil
• 2 ounces coarsely grated ricotta salata (1 cup)

Preparation

Working in batches, cut kale crosswise into very thin slices.

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

Fish Tacos

When the Hewitt family came to visit us in Kauai they took over the kitchen and served up some extremely tasty meals. This one, from Leslie and Matt, was such a big hit we did it twice, using a Pacific Ocean fish (mahi mahi and opakapaka). The sauce is also excellent on crab cakes (from Costco) or thinned with a little rice wine vinegar for salad dressing.

1 1/2 tablespoons grated orange rind
1 tablespoon grated lime rind
2 tablespoons tequila
2 teaspoons sugar
2 teaspoons warm water
1 pound halibut fillets or fish of your choice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil

Sauce:
1/4 cup reduced-fat mayonnaise or Veganese
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile), more or less to taste. I remove the seeds from the chile but add a little of the adobo sauce.

8 (6-inch) corn tortillas
2 cups trimmed arugula

Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.
Combine mayonnaise, cilantro, juice, and chipotle.
Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

Spiced Biscotti

I've tried an assortment of Biscotti recipes over the years and am usually disappointed by the texture. This recipe is from my daughter, Andee's, favorite baking cookbook, Baking Illustrated, and the recipe in my opinion is exactly as it should be, very flavorful not rock hard but with a pleasant crispness when you bite in. They tested numerous recipes and decided that the major difference is the fat used (or not) and if eggs are added. The more traditional recipes, like this one, contain whole eggs but no fat/butter. Biscotti's plain dough adapts beautifully to literally dozens of flavor combinations so try adding your own nuts, dried fruits, spices, etc. We spiced up this first one, Spiced Biscotti, even more and added the chocolate. The second variation is our own, Chocolate Cherry Biscotti. Biscotti must be completely cooled before storage but will then keep beautifully for at least a week and up to a month if stored properly. They also freeze well.

This recipe looks really long but it's fast and easy... but a long baking time.

Spiced Biscotti
2 cups unbleached all purpose flour
1 tsp. baking powder
1/4 tsp salt
1 cup sugar
2 large eggs
1/4 tsp vanilla extract
Optional: 1 Tbsp instant coffee dissolved in 2 tsp water, or strong brewed coffee
2 tsp (scant) black pepper
1 tsp ground cloves
1 1/2 tsp ground cinnamon
1 Tbsp ground ginger
1 1/2 Tbsp fresh ginger, grated
1/8 tsp allspice
1/4 tsp salt
2 cups (12 oz) semi-sweet or extra dark chocolate chips

Adjust an oven rack to the middle position and heat the oven to 350°. Line a large baking sheet with parchment paper or spray with non-stick spray. Whisk the flour, baking powder, spices and salt together in a medium bowl. Set aside.

Whisk the sugar and eggs in a large bowl to a light lemon color; stir in the vanilla and coffee. Sprinkle the dry ingredients and fresh ginger over the egg mixture, then fold in until the dough is just combined. Do not over mix. Fold in chocolate chips.

Halve the dough and turn both portions onto the prepared baking sheet. Using lightly floured hands, quickly pat and stretch each portion of dough into a rough 13 by 2" loaf, slightly mounded along the length. Place on the baking sheet, pat smooth. Bake until the loaves are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Remove baking sheet from oven and place on a wire rack.

Cool the loaves for 10 minutes; lower the oven temperature to 325°. Use a wide metal spatula to transfer the loaves to a cutting board and using a serrated knife, cut each loaf diagonally into 3/8" thick slices. Stand the slices up on the baking sheet with a little space between each and return them to the oven. Bake until crisp and golden brown, about 15 more minutes. Transfer to a wire rack and cool completely.

Variation #2 Chocolate Cherry Biscotti

Eliminate the pepper, cloves, cinnamon, gingers, allspice and coffee from the above recipe. Chop approximate 1 cup of dried sour cherries and add with the chocolate chips. Proceed as above.

Let me know if you land on a completely awesome variation!!

Hearty Sausage Soup a la Kathleen

Served to rave reviews at my Portland Book Group, I thank Kathleen for this hearty, tasty, easy recipe! Serves 5-6

1 lb. chicken sausage (some spicy, some mild, depending on your taste, or just sprinkle in a little red pepper flakes)
1 medium onion diced
2 garlic cloves minced
2 large carrots diced
1 large red potato diced
2 tsp. (I use more) Italian seasoning
2 cans chicken stock (14 oz ea)
1 can white beans (undrained 14 oz) - garbanzo and/or cannallini beans

Saute onions and garlic with sausage until browned. Add carrots, potatoes, and seasonings and cook 3 minutes - or more. Add remaining ingredients and bring to a boil. Reduce heat and simmer until it is done to your liking. Season with salt and pepper. Serve with grated Romano cheese and fresh cilantro.