Kale

I'm trying out this recipe tonight.

clipped from allrecipes.com Prep Time: 25 Minutes Cook Time: 30 Minutes Ready In: 55 Minutes Yields: 6 servings "This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish." INGREDIENTS: 2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon Dijon mustard 4 teaspoons white sugar 1 tablespoon cider vinegar 1 1/2 cups chicken broth 4 cups stemmed, torn and rinsed kale 1/4 cup dried cranberries salt and pepper to taste 1/4 cup sliced almonds DIRECTIONS: Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.

Get Your Food On

A fascinating website that is worth a look. Check out www.foodpairing.be

clipped from foodpairing.blogspot.com clipped from foodpairing.blogspot.com EL BULLI :: COFFEE-POTATO-CAPER A recipe I very much appreciated at El Bulli, was the potato, coffee, caper combination. Ingredients: - 150 g potatoes - 150 g water - 20 g olive oil - 120 g potato puree - 2 g gluco (calcium gluconodeltalactate) - Alginate bath: 500 g water 3 g alginato - Instant coffee - Capers Preparation: 150 g potato with water and olive oil in thermomix at 90°C until a creamy mass is obtained. Lower the temperature to 50°C and add the potato puree and gluco. Mix well. Put in a siphon. Inject the potato mixture into the alginate bath and cut into pieces with a scissor. Store in pure water. Add the coffee, capers and egg (in roner at 63°C) [+ restaurant]