Anybody a kale fan out there? How do you prepare it?

My wife's family, being Dutch, are big kale fans. I've had it just about every way you can think of: steamed, baked, fried, etc. IMHO the results ranged from barely tolerable to god-awful.

---

We use Kale for one thing in the restaurant, decoration on the salad bar.

---

My wife's family, being Dutch, are big kale fans. I've had it just about every way you can think of: steamed, baked, fried, etc. IMHO the results ranged from barely tolerable to god-awful.

LOL, but I'm not ready to entirely give up on it yet.

Uli, if you have time will you please post the specifics of how you prepare kale in a mustard sauce?

I'd like to try Uli's way. I've eaten food prepared by Uli before, so I know what a fantastic cook she is!!!

I have not cooked Kale in a long time as my family refuses to eat it.

Remove the stems and rip the Kale, like you would a salat leaf.

Boil the Kale in water, because you will need the broth for the sauce. I don't remember how long, but would guess anywhere between five and ten minutes.
Melt a quarter stick of butter, add flour to make it a creamy paste, add some of the broth, while constantly stirring until you have your favorite consistancy
(I like mine rather on the thicker, than on runny side)
add a couple of tablespoons of regular mustard and some half and half.
Add some salt, if you feel it nessessary, but no pepper.
Serve with boiled potatoes

What else where you going to serve with it? I think some type of fish might go good with it.

In Germany it is served with Eisbein. Wiki it, then you can explain it to your butcher.

---

Pluto will always be a planet to me.

Seti Ambassador
Not to late to order an Anni Shirt

Sounds interesting, But I like Swiss Chard or Red Chard, But then I'd once upon a time prepared them both, one at a time though, But then I grew My own from seeds. Mom was from Texas as was Her Mother, My Grandmother Tot Spafford, Who us kids called Muddy, It was explained to Me later why She was referred to as Muddy as they didn't think My older siblings(when they were My age) and I could say Grandmother, Go figure as I could then, But I went along with the gag, Just to be polite and humor them.

---

The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I have not cooked Kale in a long time as my family refuses to eat it.

Remove the stems and rip the Kale, like you would a salat leaf.

Boil the Kale in water, because you will need the broth for the sauce. I don't remember how long, but would guess anywhere between five and ten minutes.
Melt a quarter stick of butter, add flour to make it a creamy paste, add some of the broth, while constantly stirring until you have your favorite consistancy
(I like mine rather on the thicker, than on runny side)
add a couple of tablespoons of regular mustard and some half and half.
Add some salt, if you feel it nessessary, but no pepper.
Serve with boiled potatoes

What else where you going to serve with it? I think some type of fish might go good with it.

In Germany it is served with Eisbein. Wiki it, then you can explain it to your butcher.

That actually sounds really good. I'm quoting this, so that I can have my wife try this.

---

What else where you going to serve with it? I think some type of fish might go good with it.

The night I served kale it was as a side-dish to boneless chicken thighs that I first marinaded and then roasted in a mix of olive oil, lemon juice, cracked black pepper, rosemary (minced) and some of the savory (minced) that you gave me. (The savory you brought me from your yard is now growing just fine in mine - thanks!!!) Since dinner was reasonably healthy that night, I thought Eric deserved dessert so I made him chocolate fondue and served it with fresh strawberries, blackberries, pineapple and apricots.

What else where you going to serve with it? I think some type of fish might go good with it.

The night I served kale it was as a side-dish to boneless chicken thighs that I first marinaded and then roasted in a mix of olive oil, lemon juice, cracked black pepper, rosemary (minced) and some of the savory (minced) that you gave me. (The savory you brought me from your yard is now growing just fine in mine - thanks!!!) Since dinner was reasonably healthy that night, I thought Eric deserved dessert so I made him chocolate fondue and served it with fresh strawberries, blackberries, pineapple and apricots.

You spoil the man Angela.

---

I guess he's worth it :-)

He is! Of course fondue is something one does not eat alone, so I enjoyed it too!!!

Next time I visit can I have your sig dish? Ang?

---

Pluto will always be a planet to me.

Seti Ambassador
Not to late to order an Anni Shirt

Next time I visit can I have your sig dish? Ang?

You betcha!!!

Next time I visit can I have your sig dish? Ang?

You betcha!!!

ok... what is the sig dish...

---

Janice

Lemon meringue pie

I feel like a Pavlovian dog...

---

Carola
-------
I'm multilingual - I can misunderstand people in several languages!

/me hands Carola a sponge. :-)

---

PROUD MEMBER OF Team Starfire World BOINC

For the geeks....
(disclaimer.. not my recipe, I have not tried making it.. yet.)
What Tolkien says about Lembas
-They contain honey
-they are light-colored on the inside and light brown crust
-they are thin and regular-shaped. This implies they were made on some kind of griddle iron.
The closest modern equivalent is a Krumkake iron. I used a pizzelle iron

Some other things we can guess.
They contain the fruit and maybe the flower-water of the Mallorn tree. I substituted oranges,
although kumquats or a hand of Buddha fruit might be better.
They probably had some kind of finely ground light-colored nut in them. I used almonds.
They contained some kind of nourishing flour. I used semolina flour, which is a more
primitive flour, and also more nourishing.
Galadriel probably used some kind of grinder to refine the ingredients. I used a blender.

The recipe:
3 eggs
1 cup honey (preferably wild honey)
1 tablespoon grated orange peel or three kumquats or one large finger of a hand of Buddha.
2 teaspoons orange flower water (optional)
3 oz blanched almonds
1/4 cup melted butter
2-1/4 cups semolina flour
1/2 teaspoon salt

Place eggs, honey, orange peel or other fruit, orange flower water, and almonds in blender.
Blend on high for 3 minutes. Add 1 cup of the flour. Blend for 1 minute
. Scrape into a bowl and add remaining flour and salt. Whisk or stir until well blended.
Bake lembas on a pizzelle or krumkake iron 15 seconds each or until lightly brown.
You may substitute a waffle iron but add a teaspoon of baking powder. The texture
will not be quite accurate in a waffle iron.

---

Janice

This sounds to me like food poisoning waiting to happen...

I guess you would have to catch the little ones yourself. I can't picture walking into the butcher shop and asking to see their warblers and thrushes.

---

Anybody ever put smoked salmon in a pasta sauce?

Eric had a pasta recipe years ago that involved smoked salmon in a cream sauce, but he has lost it. I picked up a nice little piece of smoked salmon at the Farmers Market today, along with a really nice fresh bunch of dill. I would like to recreate that sauce for dinner tomorrow, and I thought perhaps one of my fellow Iron Chefs could help me out.

Thanks!

that particular sauce, no clue. But the basic "white sauce"..

(trying to go from memory so please be kind)
2 cups of milk
2 TBS butter
3 tablespoons flour
1/4 tsp white pepper...

heat to near boil stir constantly until thickens(yes basically just like milk gravy)

Now from that basically you can add other things.. I used to modify a Mornay Sauce recipe by substituting 1 cup fresh grated Romano cheese instead of
Parmesean (much like an Alfredo).

I see no reason you could not add anything flavorful you might want. If you are going to add smoked salmon, you might want to blend the heck out of it.

---

Janice