BÄCO | RECIPE

130 recipes that redefine the way we think about flavour. Visually stunning and conceptually fresh, this is the cookbook of the season from Josef Centeno, the chef credited with capturing the myriad tastes of Los Angeles on the plate. Recipes span from simple to show stopping, exploring sauces, soups, mains, salads, and desserts, too. More than 130 vivid photographs convey the beauty and excitement of Chef Centeno’s extraordinary cooking. Josef Centeno is the chef and owner of Bâco Mercat, Bar Amá, Orsa & Winston, Ledlow, and P.Y.T. In Bäco, he draws on his multicultural heritage, formal training in top-notch restaurants such as Manresa and Daniel, a lifelong obsession with cookbooks, and his insatiable curiosity. Centeno’s cooking layers textures and explores how spices and sauces can be used to transform the most basic vegetables.

The following recipe is from Bäco by Josef Centeno and Betty Hallock, photographs by Dylan James Ho


 

 

Photographs by Dylan James Ho
Photographs by Dylan James Ho
Sautéed peaches and shishito peppers
with goat cheese, cashews, and saffron honey

Peaches and shishito peppers seem an unlikely combination. But the ripe, oral fruit and the mildly peppery Japanese chile both peak in summer and are oddly great together—a little sweet with a little spice. They also make for an interesting textural contrast: one yielding and juicy and the other slightly crunchy. It’s easy to get a lot of good charred browning on shishito peppers because they’re especially thin-skinned compared with other pepper varieties. The edges of the peaches get nicely caramelised. Creamy, tangy goat cheese goes with the sweetness of the peaches and the smokiness and heat of the shishito peppers. They’re mixed with crunchy cashews, and the dish is finished with lemon juice and musky- oral saffron honey.

SERVES 4

  • 1/4 cup [35 g] whole cashews
  • 2 Tbsp butter
  • 5 ripe peaches, pitted and cut into wedges
  • 1 cup [70 g] shishito peppers
  • Salt
  • Juice of 1/2 lemon
  • 1/3 cup [5 g] fresh parsley leaves
  • 1/3 cup [4 g] fresh chervil
  • 1/3 cup [4 g] fresh tarragon leaves
  • 3 Tbsp crumbled fresh goat cheese
  • 1/2 Tbsp saffron honey (recipe follows)

Heat the oven to 350°F [180°C]. Spread the nuts in a single layer on a small baking dish and place on a middle rack in the oven. Roast, stirring the nuts once for even cooking, until toasty and fragrant, 12 to 15 minutes. Remove from the oven. When cool enough to handle, coarsely chop and set aside.

Heat the butter in a frying pan over medium-high heat. When the butter melts and begins to foam, add the peaches and shishito peppers and sear, turning once with a spatula, until the edges are well browned, 3 to 4 minutes.

Pour off the butter from the pan and transfer the peaches and shishito peppers to a bowl. Toss with a pinch of salt and half of the lemon juice. Transfer half of the peaches and shishito peppers to a platter and sprinkle with half of each of the parsley, chervil, tarragon, cashews, and goat cheese.

Top with the remaining peaches and shishito peppers and sprinkle the remaining parsley, chervil, tarragon, cashews, and goat cheese on top. Drizzle with the remaining lemon juice and saffron honey. Serve immediately.

Photographs by Dylan James Ho
Photographs by Dylan James Ho

Fennel honey

Infusing a savory element into honey makes it that much more versatile. In dishes where honey might otherwise be just a little too cloying, it is instead
a little more nuanced. Use fennel seeds, fresh thyme or rosemary, saffron threads, long pepper, cubeb pepper, Sichuan pepper, lemon zest, mint, ginger, or dried chiles—these all add another layer of flavor to oral honeys. I use saffron, fennel, or cubeb pepper honey mixed into yogurt or drizzled on fried dishes such as ricotta fritters or crispy battered boquerones (marinated anchovy fillets).

MAKES 1⁄2 CUP [150 G]

1/2 cup [150 g] honey 2 tsp water
1/2 tsp fennel seeds

Put the honey, water, and fennel seeds in a small saucepan and bring to a simmer over medium-high heat. Simmer for 30 seconds, then immediately remove from the heat. Strain into a small lidded jar and discard the seeds. Store at room temperature for several weeks.

VARIATION

Cubeb honey, saffron honey, and fennel pollen honey: Substitute 1/2 tsp cubeb pepper or 1/2 tsp saffron threads (mixed with 2 tsp water). Or substitute a pinch of fennel pollen; stir in the pollen during the last few seconds of heating (do not strain).


Bäco by Josef Centeno and Betty Hallock, photographs by Dylan James Ho is out now  – find out more here.

Recipe for the Weekend | Thai Red Curry with Tofu & Green Beans

Thai Red Curry

 

Proof that healthy eating doesn’t have to be bland. Try out this aromatic Thai Red Curry with Tofu & Green Beans from The Anti-Inflammation Cookbook. 

Curries, loaded with the right spices, ginger, and chiles, are an anti-inflammatory go-to. This version is so flexible that it works with tofu, chicken, hearty white fish, mussels, or scallops. Blanching the green beans is not required unless you like them to be vibrant green, as I do. If you skip the blanching, add the beans with the tofu. The chile and curry paste in this recipe are important to its flavor, but if you are sensitive to nightshades, omit the chile and cherry tomatoes and cut the curry paste in half.

PREPARATION TIME 35 minutes
COOKING TIME 25 minutes
SERVES 6–8

8 oz [230 g] green beans, t rimmed and cut into 1-in [2.5-cm] pieces
1 Tbsp organic canola oil
1 large red onion, sliced
Kosher salt
11/2 tsp m inced garlic
1 tsp minced fresh ginger
1 Thai bird chile or small serrano chile, very thinly sliced (optional if nightshade-sensitive)
4 Tbsp [60 g] Thai red curry paste (2 Tbsp if nightshade-sensitive)
Two 14-oz [400-m l] c ans unsweetened co onut m ilk
1 c up [240 m l] chicken or vegetable stock
1/3 c up [80 m l] lime juice
1/4 c up [60 m l] fish sauce, plus more a s needed
3 Tbsp honey
2 lb [91 0 g] extra-firm tofu, cut into 1-in [2.5-cm] cubes
11/2 c ups [230 g] cherry tomatoes, halved (optional if nightshade-sensitive)
1/4 c up [1 0 g] c hopped basil
1 lb [455 g] dried brown rice noodles, such as Annie Chun’s Pad Thai Brown Rice Noodles

Bring a pot of salted water to a boil and fill a medium bowl with ice water. Add the green beans to the boiling water and cook for 2 minutes. With a slotted spoon, transfer the beans to the ice-water bath to stop the cooking. Be careful not to overcook the beans, they should still have some bite. Dry the beans. In a large stockpot or Dutch oven over medium heat, warm the canola oil. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, ginger, chile (if using), and curry paste and cook, stirring, until fragrant, about 1 minute. Add the coconut milk, chicken stock, lime juice, fish sauce, and honey and bring to a boil. Turn the heat to medium-low and simmer, uncovered, to combine the flavors, about 10 minutes. Turn the heat to medium-high, add the tofu, and simmer, stirring occasionally, for 3 minutes. Add the tomatoes (if using) and blanched green beans. Continue to simmer until the tofu is warmed through, the green beans are crisp-tender, and the sauce has thickened slightly, about 2 minutes. Stir in the basil. Taste and add more fish sauce or salt as desired. Prepare the rice noodles according to the package instructions. Place a serving of noodles in the bottom of each bowl and top with a few ladlesful of the curry. Serve immediately.

about curry paste
Curry paste and fish sauce can vary drastically in quality. If you are fortunate enough to have an Asian market nearby, ask for recommendations, and if you are using an unfamiliar brand, always taste the product on its own before adding to your dish. When shopping at a typical grocery store, I look for the Thai Kitchen brand of fish sauce and red curry paste.

Anti-Inflammation Cookbook

 

The Anti-Inflammation Cookbook by Amanda Haas and Dr. Bradly Jacobs | Chronicle Books | £16.99

Text copyright © 2015 by Amanda Haas.

Baking With Less Sugar – Lemon Ricotta Cupcakes

Are you trying to follow a low-sugar diet, but craving a treat? Joanne Chang, owner and pastry chef at Flour Bakery + Cafe, is here to help with her new book Baking with Less SugarTest out these Lemon Ricotta Cupcakes on unsuspecting friends & family, make sure you keep one for yourself they will be gone in a flash!

LowSugarBaking2_LemonCupcakes1_4079

Flour isn’t a restaurant, but we are incredibly lucky to have chefs who would fit in seamlessly in a top restaurant kitchen. To celebrate their talents, we decided to host pop-up charity dinners at each of our locations. Each chef has a chance to show off a little, and we get a chance to give back a little to the communities that have embraced us so fully. Each dinner has its own theme, and each chef selects the nonprofit that is to be the recipient of the dinner proceeds. It’s completely win-win!

One aspect of the dinner that remains constant is our dedication to our motto, “Make life sweeter, eat dessert first!” We start off each dinner with a little amuse-bouche (a welcome treat), and it’s always something sweet. For the very first pop-up dinner we hosted, I was in the middle of testing recipes for this book, and I knew I wanted to do a little showing off myself. The inaugural guests of this dinner were thus treated to a mini lemon cupcake with a creamy lemon frosting. Would our guests guess that these cakes had no sugar in them? We didn’t share that with them until the end, and the reaction was staggering. Some people literally wouldn’t take “no sugar” as an answer. It was truly gratifying, and I loved knowing that people were as excited about baking with less sugar as I was. Or at least they were excited about eating the results!

Makes 12 Cupcakes

130 g/½ cup whole-milk ricotta cheese

100 g/½ cup vegetable oil, such as canola

225 g/²⁄³ cup honey

1 Tbsp vanilla extract

2 Tbsp finely grated lemon zest

2 large eggs plus 1 egg yolk

180 g/¾ cup crème fraîche
(see page 24)

280 g/2 cups all-purpose flour

2 tsp baking powder

¼ tsp baking soda

½ tsp kosher salt

1 Tbsp finely grated lemon zest

FLUFFY LEMON FROSTING

225 g/8 oz cream cheese, at room temperature

85 g/6 Tbsp unsalted butter, very soft

1 Tbsp finely grated lemon zest

115 g/¹⁄³ cup honey

2 tsp vanilla extract

¹⁄8 tsp kosher salt

1. At least 4 hours in advance, make the frosting: Using a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat the cream cheese on medium speed for at least 3 to 4 minutes, or until perfectly smooth. (Cream cheese has a tendency to lump up easily, so don’t skip this step.) Using a rubber spatula, scrape the bowl and add the butter and 1 Tbsp lemon zest. Add the honey, vanilla, and salt and beat well on medium speed until thoroughly combined. Refrigerate the frosting for at least 4 hours before using to firm it up. The frosting can be stored in a covered container in the refrigerator for up to 1 week.

2. Place a rack in the center of the oven and preheat to 350°F [175°C]. Butter and flour a standard 12-cup muffin tin, spray with nonstick cooking spray, or line with paper liners.

3. In a medium bowl, whisk together the ricotta, oil, honey, vanilla, and lemon zest until well mixed. Whisk in the eggs and egg yolk until well combined. Whisk in the crème fraîche. In a separate medium bowl, stir together the flour, baking powder, baking soda, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until the batter is homogenous. Be careful not to over-mix.

4. Divide the batter evenly among the prepared cups of the muffin tin. Bake for 20 to 25 minutes, or until the cupcakes are pale golden brown and spring back when you press them in the center with your finger. Remove from the oven and let cool completely in the pan on a wire rack.

5. Don’t attempt to frost the cupcakes while the least bit warm, or the frosting will slide off. Remove the frosting from the refrigerator and, using an offset spatula or a piping bag, spread or pipe the cupcakes with frosting, garnish with the remaining lemon zest, and serve. The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Remove at least 1 hour before serving so the cupcakes are not cold. Garnish with the remaining lemon zest.

 

Baking with Less Sugar

Text © Joanne Chang

Photographs © Joseph De Leo

 

Recipe for the Weekend: Caper-Burrata Crostini

Today we have a quick, easy and delicious snack for you to try; Caper-Burrata Crostini from Erin Gleeson’s The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods.

ForestFeast_p030a ForestFeast_p031

CAPER-BURRATA CROSTINI

Slice and toast one baguette

Sauté in 2 tsp butter until soft:

  • 1 small shallots
  • 1 small (3.5-oz. or 100-g) jar of capers (drained)

Put a spoonful of burrata cheese on each slice of bread, plus 1 tsp of caper mixture

Sprinkle with salt before serving

Text, illustrations and photography copyright © 2014 Erin Gleeson

Recipe for the Weekend – Spicy Spinach, Lemon & Tofu Soup.

It is gooey and slimy who even really likes tofu?

…We do!

And with the recipes from Tucker Shaw’s I Hate Tofu Cookbook we are sure you will too!

Be brave, try this Spicy Spinach, Lemon & Tofu Soup.

Spicy Spinach, Lemon and Tofu Soup

Spicy Spinach Lemon & Tofu Soup

Sometimes soup should be soothing, but other times it should be invigorating, like this one. Serve this when your nose is clogged up, or whenever you want your soup to make you stand up and say “Ma’am, yes ma’am! May I have another?

Serves 4.

INGREDIENTS

2 tablespoons olive oil

1 teaspoon red pepper flakes

2 medium onions, chopped

1 medium carrot, peeled and diced

1 package (14 ounces/400 g) firm tofu, drained, pressed, and cubed

6 cups (1.4 L) vegetable stock

1 bag (about 5 ounces/ 140 g) baby spinach or 1 cup (120 g) frozen

Juice of 2 lemons

Salt and black pepper

1 Heat the oil in a Dutch oven over medium-high heat. Add the red pepper flakes and cook until fragrant, about 2 minutes. Add the onions and carrot and cook until soft, about 10 minutes. Add the tofu and cook until just starting to turn golden, stirring frequently, 4 to 6 minutes. Add the stock and 2 cups (480 ml) water. Bring to a simmer and cook for 10 minutes.

2 Turn off the heat and stir in the spinach and lemon juice. Season with salt and pepper to taste. Serve with a big hunk of bread.

It is so simple, so delicious, and so healthy…what have you got to loose?

Let us know what else you hate by tweeting at us with the #IhateTofu.

I Hate Tofu and I Hate Kale are out next week – pre-order your copies through our website.

I Hate Tofu

Text copyright © 2015 Tucker Shaw

Illustrations copyright © 2015 Joel Holland

Recipe for the Weekend – Linguine with Kale & Walnut Pesto

I know what you are thinking; first tofu and now kale? Are you serious?

Kale may be painfully hip (and there is nothing worse than a hip vegetable) and we know that 99% of the times you have tried Kale it has been the worst. But we promise, this Linguine with Kale & Walnut Pesto is not only good for you it is delicious!

Let Tucker Shaw change your mind about kale, one recipe at at time!

Linguine with Kale and Walnut Pesto

Linguine with Kale & Walnut Pesto

Here’s the thing about kale: It really tastes like nuts. Make this work in your favour with this nutty kale pesto, great on pasta (as it’s served here) or on a sandwich. It’s also good dolloped over new potatoes that have been boiled and tossed with mascarpone cheese.

This makes about a cup and change of pesto, enough for a pound of pasta. Leftovers keep in the fridge for about a week.

Serves 4.

INGREDIENTS

Salt

2 handfuls walnuts, almonds, or pine nuts, plus more for serving

2 bunches curly kale (about 24 leaves), stems and thick ribs removed, leaves rinsed

1 clove garlic, smashed

¼ cup (25 g) grated Parmesan cheese, plus more for serving

½ cup (120 ml) olive oil

Juice of 1 lemon

Salt and black pepper

1 pound (455 g) cooked linguine

1 In a large saucepan, bring about 3 inches (7.5 cm) of water to a boil. Toss in a generous pinch of salt and stir to dissolve.

2 Meanwhile, heat a small skillet over medium heat. Toss in the walnuts, almonds, or pine nuts and toast for about 4 minutes, stirring the whole time. When they start to smell good, turn them out immediately onto a cutting board. Don’t wait because they’ll burn and taste awful. Let them cool down and then chop coarsely.

3 Drop the kale into the boiling water and cover the pot for 3 minutes. Drain and rinse with cool water. Squeeze out as much liquid as you can. Toss the squeezed leaves into a food processor.

4 Add the garlic, Parmesan, and nuts to the processor. Turn it on, and while it’s chewing up the goods, slowly stream in the oil until it all emulsifies. Spoon the pesto into a bowl, spritz with lemon juice, and give it a quick stir. Taste it and add a little salt or pepper, or another spritz of lemon. Toss with the pasta and serve with a few extra nuts and some extra grated Parmesan.

I Hate Kale

It is so simple, so delicious, and so healthy…what have you got to loose?

Let us know what else you hate by tweeting at us with the #IhateKale.

I Hate Tofu and I Hate Kale are out NOW! Order your copies through our website.

Text copyright © 2015 Tucker Shaw
Illustrations copyright © 2015 Joel Holland

Recipe for the Weekend – Pink Lady Apple Salad with Radishes and Sheep’s-Milk Blue Cheese

The Cheesemongers Seasons

Think all recipes that include cheese are unhealthy? Think again! The Cheesemonger’s Kitchen show us how to have our cheese and eat it, without the guilt(!), with this delicious, light apple and blue cheese salad from their latest book The Cheesemonger’s Seasons.

Pink Lady Apple Salad with Radishes and Sheep’s-Milk Blue Cheese

Serves 4

3 crisp, sweet apples such as Pink Lady, washed but not peeled

2 tbsp fresh lemon juice

8 small rainbow or French breakfast radishes, with fresh green tops, if available

4 oz/115 g Bleu de Basques Brebis or other crumbly blue cheese

2 tbsp extra-virgin olive oil

Flaky sea salt

2 tsp wildflower honey

An apple a day? Not a problem—there are so many ways to enjoy the variety of heirloom apples that appear in the farmers’ markets every year. They each have their own unique qualities, from crisp and tart to dense and honeyed. At the end of the day, apple taste is a personal thing and everyone has their favorites. Pink Lady apples are one of mine, a wonderful hybrid of Lady Williams and Golden Delicious that captures the best qualities of both.

This salad is made up of sweet apples, peppery radishes and buttery rich blue cheese, which is a picnic classic. Bleu des Basques Brebis is an artisanal sheep’s-milk blue from the French Pyrenees, and quite a complex-flavored cheese. Bleu d’Auvergne or Roquefort would be good substitutes.

If blue cheese isn’t your thing, a semihard sheep’s-milk cheese like Abbaye de Belloc from the Benedictine monks of the French Pyrenees, Petit Basque or any young pecorino would also do nicely here.

Cut the apples in half, then remove the core and seeds with a melon baller or small spoon. Using a sharp knife or a mandoline, cut the apples into slices about ⅛ in / 3 mm thick. Put the apple slices in a bowl and toss with the lemon juice to prevent them from browning.

Using the knife or mandoline, cut the radishes into very thin rounds and add to the bowl with the apples. Rinse the radish tops thoroughly, if using, tear into bite-size pieces and add to the bowl. Crumble the blue cheese into the bowl. Drizzle in the olive oil and a good pinch of salt and gently toss everything together. Throw in some whole radishes if you have some particularly beautiful specimens.

Divide among four plates, drizzle the honey over each salad and serve.

The Cheesemonger's SeasonsFor more cheese delights checkout The Cheesemonger’s first book The Cheesemonger’s Kitchen.

Text copyright © 2014 by Chester Hastings
Photographs copyright © 2014 by Joseph De Leo

Recipe for the Weekend – Adventure Bread from Josey Baker Bread

Time to put your bread baking skills to the test with this delicious gluten-free Adventure Loaf from Josey Baker Bread!

Josey Baker Bread_Adventure Bread_135

WHAT YOU’LL NEED

FOODSTUFF TOOLS
rolled oats measuring cups or scale
sunflower seeds measuring spoons
pumpkin seeds big mixing bowl
almonds oil or nonstick spray
flax seeds loaf pan (about 8 by 4 in/20 by 10 cm)
psyllium seed husk mixing spoons (optional)
chia seeds cooling rack (optional)
sea salt, fine grind
maple syrup
olive oil
water

Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.

Adventure Bread

Gather your foodstuff and tools.

Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.

Measure ingredients. Dump this stuff into a big bowl.

1 LOAF 2 LOAVES 4 LOAVES
rolled oats 2 ¼ cups/235 g 4 ½ cups/470 g 9 cups/940 g
sunflower seeds 1 cup/160 g 2 cups/320 g 4 cups/640 g
pumpkin seeds ½ cup/65 g 1 cups/130 g 2 cups/260 g
almonds, toasted and coarsely chopped ¾ cup/90 g 1 ½ cups/180 g 3 cups/360 g
flax seeds ¾ cup/120 g 1 ½ cups/240 g 3 cups/480 g
psyllium seed husk 1/3 cup/25 g 2/3 cup/50 g 1 1/3 cups/100 g
chia seeds 3 Tbsp/25 g 6 Tbsp/50 g ¾ cup/100 g
Sea salt, fine grind 2 tsp/12 g 4 tsp/24 g 2 Tbsp plus 2 tsp/48 g

Then pour in all the wet stuff:

1 LOAF 2 LOAVES 4 LOAVES
maple syrup 2 Tbsp/40 g ¼ cup/80 g ½ cup/160 g
olive oil ¼ cup/55 g ½ cup/110 g 1 cup/220 g
water 2 ½ cups/600 g 5 cups/1,200 g 10 cups/2,400 g

Mix it all up, scoop into pan. Oil your loaf pan, and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.

IngAdventure_6255

Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.

Toast and eat. This bread is definitely best sliced nice and thin (around ½ inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.

9781452113685

Find out more about Josey Baker & his book on our website; Josey Baker Bread and check him out on Twitter.

Text copyright © 2014 by Josey Baker
Photographs copyright © 2014 by Erin Kunkel

SPINSTER SISTERS’ KALE SALAD Recipe

 

An ode to a life warmly lived, The Bread Exchange tells the story of one woman’s hunger for greater meaning in her life and how it has been enriched by the sharing of her handmade bread. From her cosy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, the author shares discoveries, stories and recipes from her inspiring travels. A busy fashion-industry professional with a bread-baking obsession, Malin Elmlid started offering her loaves to others in return for recipes, handmade goods and, above all, special experiences that come from giving generously of yourself. Here is a book of tales and reflections, of wanderlust connections and more than 50 recipes for Malin’s naturally leavened breads and other delicious things collected on a journey honouring the staff and the stuff of life.

SPINSTER SISTERS’ KALE SALAD

Contributed by Liza Hinman, SERVES 4

After three days in the United States. I saw a common thread connecting every menu in every restaurant I visited. It was called kale. I had never heard of it at home.

I ate my way through the spectrum: kale salad (sometimes raw and sometimes “massaged” with salt to tenderise it), kale smoothies, kale chips, kale granola, kale soup, and kale brownies. And, of course, I baked my first kale bread. In Santa Rosa, I asked talented Liza Hinman from Spinster Sisters restaurant to teach me how to make her warm kale salad, which I served with my Beer and Dried Apricot bread.

2 slices white sourdough bread

6 Tbsp/90 ml olive oil

Sea salt

5 slices Delicata or butternut squash

1 shallot, finely diced

3 Tbsp red wine vinegar

1 Tbsp Dijon mustard

6 Tbsp/90 ml extra-virgin olive oil

Freshly ground pepper

5 oz/150 g Tuscan kale, torn into bite-size pieces

5 oz/150 g baby kale, torn into bite-size pieces

1 slice bacon, cooked and crumbled

½ Sierra Beauty or other crisp, tart apple, thinly sliced

1 Tbsp Roquefort cheese

Preheat the oven to 500°F/260°C. Make croutons by tearing the bread into pieces. (I like my croutons to be fairly large and so I break them into 1-by-1-in/2.5-by-2.5-cm pieces.) Place the bread in a bowl, sprinkle with 2 Tbsp of the olive oil, and toss with salt. Spread the pieces out over a baking sheet and toast in the oven for 3 to 4 minutes.

Toss the squash slices in 2 Tbsp olive oil to coat, sprinkle with salt, and place on a second baking sheet. Roast in the oven until the squash is tender when pierced with a fork, about 15 minutes.

In a medium bowl, make a dressing by combining the shallot and vinegar and let steep for about 10 minutes. Whisk in the mustard and then gradually add the extra-virgin olive oil while whisking. Season with salt and pepper.

In a large nonstick sauté pan or skillet, heat 1 Tbsp olive oil over medium heat. Turn the heat to low and add half of each kind of kale. Cook, tossing the kale until it is slightly warm but not wilted. Transfer the kale to a large bowl. Repeat with the remaining kale and 1 Tbsp olive oil.

Add the croutons, squash, crumbled bacon, apple, and Roquefort to the kale. Toss to mix. Add the dressing, toss to coat, and serve.

http://www.abramsandchronicle.co.uk/books/food-and-drink/9781452119625-bread-exchange-the

Image © Malin Elmlid