Friday, April 27, 2012
Monday, April 23, 2012
Have you seen Betty and Dale's literally flashy new "OPEN" sign? Yay! They're open for the season! I stopped by today, and although the sign had mysteriously disappeared there was plenty of kale for sale. I took some home and mixed it with brothy Appaloosa beans. Along with a whole wheat boule and some good olive oil from Cavaniola's, it was a satisfying dinner for a chilly spring evening. Here is the recipe:
Brothy Beans and Kale
1 cup Appaloosa or other dried red beans
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 garlic cloves, finely chopped
One bag baby kale, washed
1 cup low-sodium canned chicken broth
Ground black pepper
1. Place beans in a large heatproof bowl with 1 tablespoon of salt. Cover with boiling water and let stand 1 hour. Drain in a colander and rinse to remove excess salt.
2. Place beans in a large pot, cover with water, and bring to a boil. Lower heat and cook until just tender. Drain and set aside.
3. Heat olive oil in a large skillet or Dutch oven. Add garlic and cook until just fragrant. Add kale and stir to coat with oil and garlic. Stir in broth and beans, bring to a simmer, cover, lower heat, and cook until kale is wilted and soft, 5 to 7 minutes. Season with salt and pepper. Spoon into bowls, drizzle each portion with olive oil, and serve.
Tuesday, April 17, 2012
Monday, April 16, 2012
I was away for Easter break (here is something neat I saw at the Portland Museum of Art: A dress made out of mussel shells), and when I returned it felt like summer in Sag Harbor. I was sure I would find an open farm stand with fresh produce somewhere in the neighborhood, but I had to drive to Dave Falkowski's cart on Butter Lane in Bridgehampton to get something for dinner. The salad was gone, but there was a single bunch of beautiful leeks sitting in a basket. I brought them home, grilled them, chopped them, and scattered them over some teriyaki flank steak skewers. Here is the recipe:
Grilled Teriyaki Flank Steak Skewers with Grilled Leeks
1/4 cup soy sauce
1/4 cup rice wine
2 tablespoons sugar
3 garlic cloves, finely chopped
1 1/2 teaspoons ground black pepper
1 1/4 pounds flank steak, cut across grain into 1/4-inch thick strips
1 tablespoon vegetable oil plus more for the grill
4 leeks, trimmed and washed
1 tablespoon toasted sesame seeds
1. Combine soy sauce, rice wine, and sugar in a small pan and cook over medium heat, stirring, to dissolve sugar. Bring to a simmer, cook for 2 minutes, and pour into a glass measuring cup to cool.
2. Combine teriyaki sauce, garlic, and pepper in a large zipper-lock bag. Add flank steak strips, seal, and turn several times to coat meat with marinade ingredients. Let stand 15 minutes.
3. Heat gas grill to high. Clean grids and brush with vegetable oil. Brush leeks with 1 tablespoon vegetable oil.
4. Thread meat onto thin metal skewers. Grill meat and leeks, turning once, until leeks are lightly charred and softened and steak is cooked to desired doneness (about 6 minutes total). Transfer skewers to a serving platter, sprinkle with scallions and sesame seeds, and serve.