Sweet and Smoky Red Kale and Grape Salad

We're getting down to our last few weeks of enjoying the Cape house. It's hard to believe that we're so close to shutting things down. We won't be there these next few weekends as we have other things going on, but we definitely have a couple more days to enjoy it this fall. As much as I love the summer weather, this is some of the best time to spend on the Cape. The tourists have left and things are generally more relaxed. It's warm enough to hang outside for a bit, but at night we can bundle up by a roaring fire.

One of the weekends we have coming up is a trip to New York. Earlier this year, my parents got us tickets to see Fun Home for our anniversary. We decided on a matinee so that we'd have our night open. It's rare that we spend a night in New York, so I decided to try my hand at getting reservations at Le Bernardin, one of my bucket list restaurants. On September 1st, I called to see what we could get. Dial. Busy. Again... dial, busy. Again... and again. And again. After 40 minutes and over a hundred attempts, I finally got through. 5:30 or 10. Those were our options. I went with 5:30. Seeing that we're doing the tasting menu, I expect we'll be there for at least three hours. Then we'll have the night to walk around and check out some bars. Or we'll roll ourselves to bed and pass out at 9 o'clock.

So, let's see here. Where to begin with this salad? I went back and forth a bit about what direction I wanted to go with this. I had thought about adding all sorts of things to it, like broiled shrimp or quinoa or avocado, but when it came down to it I just wanted to provide something that could stand on its own or, if one felt so inclined could also add their other favorite toppings. This is not a salad that is lacking flavor. It's sweet, salty, smoky, creamy. It will leave your mouth tingly, but in the best possible way (thank you Chipotle Tabasco!).

Red Kale and Grape Salad | A Thought For Food

Red Kale and Grape Salad | A Thought For Food

Red Kale and Grape Salad | A Thought For Food

Disclosure: This post was sponsored by Tabasco. Over the course of the year, I've created recipes featuring the Tabasco Family of Flavors. All opinions expressed on my site are my own.

You can check out my recap from my trip to visiting Tabasco here and my recipes for Smokey Shrimp Burgers, a Watermelon Shrub Spritzer, and Charred Corn and Mango Salsa.

Red Kale and Grape Salad

Servings
Approximately 6 as a side, 4 as an entree (with additional toppings)

Ingredients
1 medium bunch red kale,stems removed and leaves torn into 2" pieces
1 cup seedless grapes, cut in half
3 tablespoons sour cream
1 tablespoon lemon juice
3 teaspoons Chipotle Tabasco
2 tablespoons brown sugar
1/2 cup roasted pistachios, shelled and chopped
1 teaspoon salt

Directions

1. Make the dressing by whisking together the sour cream, lemon juice, Chipotle Tabasco, brown sugar, and salt.

2. Pour dressing over kale and toss to coat. Add grapes.

3. Transfer to serving bowl and top with chopped pistachios.

Note: To turn it into an entree, top with shrimp, chicken, avocado, and/or quinoa.

Roasted Cauliflower with Pine Nuts and Currants

IMG_2644.2

Roasted Cauliflower with Pine Nuts and Currants

Roasted Cauliflower2

I forgot that the arrival of winter means that I want to eat everything in sight.  Oh, and that I have zero interest in going to the gym. Yeah, it's not good. Thankfully, between walking the dog and needing to get out to go to a variety of gigs, most of which result in me lugging around a massive bag of equipment and props, I get a little bit of exercise here and there.  But, oh gosh, if I could stay inside all day, I would.  And it doesn't help that I've done a couple of shoots for a local chocolate company, which means that I'm left home alone with these dark treats that just won't stop calling my name.

Roasted Cauliflower

I have been trying to keep the foods in our house on the lighter side. Healthy (though hearty) soups and stews. Roasted root veggies. Big bowls of quinoa.  I've never been fond of really heavy and fattening dishes this time of year, but I do want to be left satisfied.

Last week, I roasted a head of cauliflower and proceeded to eat the whole thing. It's not just cauliflower, though. Give me a bunch of beets... I'll boil and dress them, sprinkle a little goat cheese on top and that'll be my dinner. Strange, right?

It may not be easy to see the simple pleasure of a bowl of cauliflower, but it has a lot going for it.  A bit of sweetness comes through when roasted and just a few additions really make this something special.

Roasted Cauliflower with Pine Nuts and Currants

Roasted Cauliflower with Currants and Pine Nuts

Yield Serves 4 as a side

Ingredients 1 large head of cauliflower, leaves and stem end removed. 2 garlic cloves, coarsely chopped 3 tablespoons olive oil 2 teaspoons Kosher salt 2 teaspoons smoked paprika Black pepper 1/4 cup dried currants 1/4 cup pine nuts Zest of 1 lemon 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the oven to 450 degrees.

2. With the core side facing down, slice the cauliflower into 1/2 inch thick slices.  If pieces are large, cut them into smaller florets.  Place in a bowl with the chopped garlic and toss with olive oil.  Sprinkle 2 teaspoons Kosher salt, 1/2 teaspoon black pepper, and 2 teaspoons smoked paprika over cauliflower and toss to season the florets.

3. Spread flat on a baking sheet lined with aluminum foil.  If necessary, use two baking sheets.

4. Roast for approximately 20 minutes, or until browned lightly and becomes tender.  Remove the cauliflower from the oven and let cool for a few minutes.

5. Meanwhile, heat a non-stick pan at medium heat. Add the pine nuts, shaking the pan every 30 seconds until they brown slightly.  Remove immediately and transfer pine nuts to a bowl.

6. Transfer the cauliflower to a serving bowl.  Mix in the currants, toasted pine nuts, and lemon zest.  Taste for seasoning and, if necessary, add more salt and black pepper.  Sprinkle parsley on top and serve.

Cranberry and Kumquat Sauce and A Thanksgiving Cocktail

Cranberry Sauce 1

You know those foods that leave a lasting impression?  The ones where you remember your first introduction... the exact place and time you had your first bite and exactly how it tasted and smelled?  Well, I had this with kumquats. Yes... kumquats. It was at the office of a documentary production company I had just started interning with (and would later work for) and one of my fellow interns was always bringing in foods I'd never heard of.  One day she brought in a bag of kumquats and I was amused by their shape.  What are those? What do they taste like?  She was quick to offer me one, explaining to slowly sink my teeth into the peel before continuing into the flesh. I did as instructed. Oh, it's sweet. Oh, it's tart! Oh, I want another!

This may or may not come as a surprise, but the inspiration for this sauce stemmed from a cocktail recipe I started working on a few weeks ago.  My mother in law, a cranberry sauce lover (she makes it all year long... not just around the holidays), left a container of her's at our apartment and, after tasting a spoon, I thought it'd be fun to incorporate it into a drink.  I wanted to keep it refreshing, so I went with gin, a bit of Aperol, some lemon juice and a little simple syrup to sweeten it up (despite what many cranberry sauce recipes say, the less sugar you add the better. Tart is the way to go).

I made this sauce for our Friendsgiving dinner last weekend and it was a huge hit... not as a side dish, but in the drink we served with appetizers.  Either way, folks will be pleased.  I mean, how can you go wrong with booze?

IMG_5394

Cranberry and Kumquat Sauce - A Thought For Food

Cranberry and Kumquat Sauce - A Thought For Food

Cranberry and Kumquat Sauce - A Thought For Food

Cranberry and Kumquat Sauce - A Thought For Food

Cranberry and Kumquat Sauce

Yield Approx. 1.5 cups

Ingredients 16 oz kumquats, seeds removed and quartered. 12 oz cranberries 1/2 cup fresh orange juice 1/4 cup sugar 1 teaspoon cinnamon 1 vanilla bean, split in half lengthwise

Instructions

1. In a saucepan, place the the kumquats, cranberries, orange juice, cinnamon and sugar and set over medium heat.  Stir and bring to a boil. Once it comes to a boil, reduce heat to a simmer and let cook until the cranberries burst.

2. Add the vanilla bean.  Stir sauce. Once it thickens a bit, turn off the burner and let cool.

[/print_this]

IMG_2060

Cranberry and Kumquat Libation - A Thought For Food

Cranberry and Kumquat Libation

Ingredients 1 tablespoon cranberry-kumquat sauce (see recipe above) 2 oz gin 1 oz lemon juice 1/2 oz Aperol 1/4 oz simple syrup 1/2 oz lemon-lime seltzer

Instructions

1. With the exception of the seltzer, place all of the ingredients in a cocktail shaker with three ice cubes.  Shake for 10-15 seconds to chill the drink.  Pour all contents, including ice, into a rocks glass.

2. Add another ice cube if preferred.

3. Add with lemon-lime seltzer and give the drink a stir with a spoon.