Elle’s Kale Chip Commandments

I have this friend, Elle, who is kind of my lifestyle guru.

She just knows how to DO things well.

Which is why I should have known that she would teach me how to make kale chips. Her methods are straightforward and must be followed to a “T.”

The result is nothing less than crack cocaine.

And all that you need to do is follow Elle’s commandments:

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1. Thou shalt dry thy kale

Chips abhor moisture. No matter how great your oven is or how fresh your kale is, if the stuff isn’t dry, it ain’t gonna crisp. Elle carefully dries EACH leaf with a paper towel before she declares it good enough to bake.

2. Thou shalt not overlap thy leaves

Because she says that if even a little bit of the leaf is left unexposed to heat, it will stay limp and become mushy, ruining the entire chip. She says that the kale can be touching at the edges but not overlapping. You will have to do several rounds of baking since there’s a lot of shrinkage when they heat up.

3. Thou shalt drizzle, not pour, the olive oil.

Do that little hand back-and-forth hand shaky thing to get a few drops of oil on each leaf, then let it go. You don’t want to drown these puppies in oil.

4. Thou shalt salt well

Kale loves salt and needs it. Salt those suckers, and add some cayenne pepper if you feel frisky.

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5. Thou shalt bake at 350 F until they are almost black and smell delicious

About 20-30 minutes should do it.

6. Thou shalt eat like potato chips that break easily

Because these break all over the place and unless you have a dog to eat the crumbs, you’re going to want to take care.

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7. Thou shalt not save thy leftovers

Kale chips are salty and delicious when hot and soggy and sad when not.

8. Thou shalt make extras for me

Okay, I added that last part.

California Dreamin: Fabulous Mexican at Loteria

When I said that I spent a lot of time at The Farmer’s Market, I wasn’t kidding. In fact, our very first meal was there, at the wonderful Loteria Grill20140927_105644I first read about this place on The Amateur Gourmet and couldn’t believe that after an entire childhood of coming to The Farmer’s Market for lunch I could have missed such a gem! Loteria is a small outdoor stand that serves authentic Mexican food. It’s so popular that it has spawned several brick and mortar locations around town and is oft lauded as some of the best Mexican food in LA, which is really saying something.

20140927_105647Just order at the counter, watch your food be made in the open door kitchen or wait at your table, then get ready to indulge.

20140927_110147Agua frescas, nachos, and tacos…come to mama.

20140927_110059Nachos

I mean, who doesn’t love a plate of nachos? Even crappy ones are good, and these…these are great. Fresh corn chips smothered in stretchy jack cheese, cumin scented black beans and impeccably fresh, juicy pico de gallo. Best of all is a tangy tomatillo salsa layered on top, filtering its tart, fresh bite down the layers of cilantro and  oozing cheese. This is a mammoth portion, so please get the small, and don’t be scared to ask for some smoky but not too spicy house made hot sauce alongside.

20140927_110103Tongue tacos

Oh, HELL yes. These got better as I ate them. Springy bits of beef tongue in a spicy, rich, incredibly beefy juice spiked with fiery serrano chiles and sweet onions. It’s what I always think that tongue should taste like – delicious and reminiscent of filet, but with a little more chew. It’s hearty but not greasy, and the topping of buttery avocado tempers the peppers and rounds out the meat. Perhaps best of all are the tiny homemade corn tortillas – uneven in texture and with an earthy, overtly corn-y taste. This is pretty spicy, so I was in heaven.

This isn’t the cheapest option in the Farmer’s Market, but it isn’t crazy expensive and it IS crazy delicious. We went at 11 am and there was already a small line, so come early or pay the price! And don’t forget that a tongue isn’t just for talking – it’s for eating, too.

California Dreamin: The World’s Greatest Pancakes at Du-Par’s

I spent a lot of time at The Farmers Market on this trip to LA. Not some farmers market in the parking lot with some lady selling half rotten peppers out of the back of her truck. The LA farmer’s market on Fairfax, which has been there since the 1930s and is one of my favorite memories of my childhood. My mom took me down here to buy toffee from Littlejohn’s, a stall that has been here since Marilyn Monroe was Norma Jean. My grandparents bought me some of my favorite dollhouse furniture here – a small set of dishes that was white and had little blue flowers painted on it. My sister and I used to beg our parents to buy us mini water glasses, not realizing that they were shot glasses. It’s a large, winding outdoor area filled with wonderful restaurants and food stalls, retail food shops, and curiosity stores filled with souvenirs and kitschy items. It’s largely unchanged since my mom was a kid and if there’s one thing that I love, there’s some consistency.

If there’s another thing that I love, it’s world class pancakes.

Enter: Du-Par’s

This place has been around for as long as the Farmer’s Market has been here. I forgot to take an y pictures of the interior, but it looks like a  more spacious version of an East Coast diner. And from the outside, it still looks exactly like this:

20140929_090131I know, it really IS to adorable for words.
20140929_091323Buttermilk Pancakes

 

The reason you come to Du-Par’s. I would never call myself a pancake girl, but these…well, these make me a pancake woman. A crazed pancake woman. They are impossibly thick and light at the same time. I don’t know how they are so tall yet so fluffy…they seem to defy the laws of nature.  They aren’t too sweet, which is a major pet peeve of mine. They have a little tang from the buttermilk and the sweetness only comes through with the syrup. And this is the short stack – the portion is generous to say the least. Best of all, they come with warm syrup and warm melted butter, so you don’t have to tear your pancakes by spreading cold butter all over them. That melted butter is the bee’s knees.
20140929_091334 Bacon, jack cheese, and avocado egg white omelette

Avocados are just better in California. I’m not explaining or justifying, I’m just telling you the facts. Buttery, smooth, and sweet. The omelette is tasty, with rivers of me;ted jack cheese and tons of crunchy bacon, but the special part comes alongside…20140929_091346Homemade English muffin

 

Do ya think this place knows its way around a carbohydrate or what? This English muffin is the best I have ever had. Toasty and warm, slightly sour and with butter melted into its nooks and crannies. To say nothing of the homemade strawberry preserves served alongside; so juicy and sweet that they would seem artificial if they weren’t so obviously delicious.

Du-Par’s is one of my favorite LA haunts. The service is friendly, the prices are fair, and the food is memorable.

Not to mention, hearty and necessary after a week or 2 of eating sushi and quinoa salads.

Surf’s Up at Betty’s Pizza in The Berkshires

The Berkshires might not be the first place you would think of treating yourself to a taco or a slice of pizza, but you would be thinking wrong.

20140913_134909 Betty’s Pizza looks like Gidget met Jerry Garcia in Tijuana. I mean that in a good way, in case that isn’t clear. The space is super casual and covered in bright paint, surfboards, and quirky movie posters. This is a great spot for families – we saw a ton of kids there, coloring with crayons that the restaurant provides. 20140913_135124 However, if you want to come by for a slice or 2, just stop by the counter and get something to go. 20140913_141220 Betty’s chopped salad with hopped Iceberg, Hard-Boiled Eggs, Grilled Chicken, Mozzarella Cheese, and Roasted Red Peppers

This looks mundane and tastes AWESOME! Yes, the dressing is in a little prepackaged cup, but in Betty’s defense, Ken’s really is some of the greatest bottled dressing on the market. It’s creamy, properly funky, and doesn’t have any weird gummy texture that lesser blue cheese dressings have. The lettuce is finely shredded, the peppers must be roasted in house (they are silky and have a smoky flavor), and the chicken is juicy and still warm. The eggs are a little overcooked, but it’s still an excellent combination of flavors and textures and this take on a cobb salad is really tasty and a great counterpart to the pizza.
20140913_141612 Half sausage, half mushroom pizza

Really satisfying – and I’m saying this after 8 years of New York City pies. Thin, lightly burnished crust with a tangy, bright sauce and plenty of cheese. Teh mushroom pie is studded with meaty shrooms and the sausage half was gobbled so quickly that I didn’t even get a chance to try it…RUDE. 20140913_141756A little pale, but still delicious.

Betty’s is the perfect lunch spot in Lenox. It’s quick, it’s cheap, and it’s so tasty. Get the longboard if you want 8 pieces of pie – and oh, you do.

Next up: Another morning, another brekfast

BBQ Oven Fries

Did you know that if you keep potatoes in your fridge, they will last for, like, months?

I’m serious…I found a couple of potatoes in my fridge that I must have bought in 2012. They weren’t shriveled. There were no eyes growing – not one! There were no brown or mushy spots. It was like I had just bought them earlier that week. Wow.

So, I made a recipe that I haven’t ever made for the blog, even though it’s been in my repertoire since I was in elementary school. It was on my kitchen table growing up at least once a week. It’s the kind of homey, comforting food that is perfect for any weeknight meal. It’s not a fast recipe, but it’s almost stupidly easy.

And, oh, I make it with bbq sauce because my husband is WEIRD and doesn’t like ketchup.

BBQ Oven Fries

CollagesIngredients:

2 russet potatoes, washed, dried, and cut into about 8 long strips

1/2 cup of bbq sauce

2 tsp. olive oil

sprinkling of salt and pepper

IMG_14271. Preheat the oven to 425F. That hot temperature is very important, unless you want to be cooking for 8 days and nights. Drizzle  the potatoes with the olive oi, season lightly, and put them on a baking sheet. Then, pop in the oven for about 40 minutes or…

IMG_14322. Until they are golden brown on the bottom, when flipped over. They should have a nutty, savory aroma, and come on…you know what fries look like, right? Flip them and cook them for another 10 minutes or so, and then…

IMG_14363. Add the bbq sauce. Just pour it on then flip the fries over and pour a little more on those suckers. I like mine pretty saucy. Cook for another 10 minutes, or until the bbq sauce caramelizes and gets sticky and then…

IMG_14494. Serve.

Sorry there isn’t another photo, but these were gone in seconds – they always are. And why not? They are crispy on the outside and fluffy on the inside. They are covered in a sticky-sweet sauce that clings to the fries and eradicates the need for any dipping sauce. And…msot of all…they are homemade. Even if you get a rotisserie chicken from the grocery store and a salad in a bag, this is so wholesome and homey that you will feel like you made the whole damned meal from scratch.

Refrigerated potatoes FTW.

MacDougal Street’s Greatest Hits – Mamoun’s and Artichoke Basille’s

You may, someday in the future, find yourself in Greenwich Village, near MacDougal Street.

You may be wearing a shirt that says “The Peach Pit” and carrying your backpack.

And yet , you are not 19.

But you still want to eat with the cool kids.

So you go here:

20140719_175214Mamoun’s. Where you will hob knob with prepsters visiting from Virginia, tourists from Japan with cameras larger than my bedroom, hospital residents on their 20 minute dinner break, and middle aged New Yorkers just looking for a standing room table and a hot falafel. Don’t miss the sleeper hit – tender, warm spinach pie that is mildly spiced and wrapped in what must be homemade pastry.

This place isn’t my favorite falafel in NYC, but it really does hit the spot and the price can’t be beat.
20140719_175457 Schwarma

Chargrilled with deep, smoky flavors and crispy edges surrounding juicy meat. The meat isn’t as tender as I like it, but when it’s served up with tahini and crunchy veggies in a warm pita, how can you resist? I can’t! The hot sauce her is VERY hot…not a lot of other flavors, but it does liven up the sandwich. 20140719_175509 Falafel

Mmm-mmm good! Soft and wide so it spans the width of the bread – no sad, falafel-less bites in this sandwich! The chickpea patty is gently spiced with fragrant herbs so it blends with the tart radishes and that nutty tahini. I liked this a lot, and for the price -well, it’s sensational.

Also ,these sandwiches are the perfect size – one will fill you up but not make you overstuffed.

That’s why you might want this after a few hours:20140719_203743Artichoke Basille’s Pizza

I mean, of course I waited this long to get to this popular pizza joint – that’s how I roll.

And though it’s not my be all-end all pizza  - I totally get the hype. It’s cheesy. It’s creamy. It’s laden with chewy artichokes and slivers of spinach. It’s salty and garlicky and indulgent. The crust is way too thick and stiff for me, but my husband loved it. I guess it’s to hold up to the slippery, uber thick and rich topping, but I like cracker thin pizza crust.

I mean, I still ate it…it was still pretty great.

Add in the 2 drinks I had earlier that night and you can see why I got the hype.

Trust me, when you are on MacDougal street, you will have had at least 2 drinks too. And then these 2 places will taste even better.

Remember These Baked Teriyaki Chicken Wings?

I got some chicken legs at the supermarket the other day and didn’t know what I wanted to do with them – so, I turned to the blog. I TOTALLY FORGOT about this recipe, and I bet you did, too! Well, it’s good enough to bear repeating! Besides, how many of you were actually paying attention in 2012? I mean, wasn’t Kim still married to that basketball player back then?

I love wings. Spicy, salty, juicy, saucy…I mean, it sounds more like an R rated film than a food, right? Wings are delicious when they are fried and crunchy, dipped in fire truck red sauce and served in a bar, but they are also great when made at home! Homemade baked wings are juicy, tender, and flavorful. They are the perfect party snack, inexpensive to make, and can be easily transported. Best of all, this recipe is a snap – my favorite “no recipes, just proportions” rule comes into play.

Baked Teriyaki Chicken Wings

Ingredients:

2 packages Chicken wings or drummettes(the drummettes are dark meat, so they are naturally juicier)

2/3 part your favorite teriyaki sauce (I am a fan of Soy Vey products)

1/3 part  hoisin sauce (it’s easy to find kosher or vegetarian versions)

1 dash of Sriracha

a palmful of brown sugar (or as much as you need…this is all done by taste, remember?)

1. Combine the sauces and sugar in a large roasting pan. Mix to combine, then taste. It should be salty and savory, with a distinctly sweet edge and just a touch of spice. Also preheat the oven to 350F.

2. Put the chicken wings in the pan, then toss them around in the sauce to make sure they are coated.

3. Bake for 30 minutes, or until the largest wing/drumette runs clear juices when it is pierced with a fork.  During that time, baste the chicken with the sauce every 10 minutes, so by the time the wings are done they look like…

this. Browned, caramalized with sugars and salt, crispy in parts and juicy underneath the skin.

4. When the chicken is entirely cooked, remove it from the pan and drain the juices and sauce into a saucepan. Boil it on the stove for 15 minutes, or until it has drastically reduced in volume and has become very sticky and thick.

5. Add the sauce to the wings, then serve immediately or let come to room temperature or refrigerate, or freeze…you get the picture.

What you probably don’t get is how delicious these wings are. If they were any saucier, juicer, or more tantalizing, they would have been the high school hussies.

So sweet and savory, so reminiscent of bad-for-you food while being baked instead of deep-fried. Sure there is skin on there, but it helps self baste the chicken, keeping it soft and juicy. This is a great dinner with a side of rice but is also ideal for a picnic. served room temperature, these actually taste better a few hours or a day after they are made. This couldn’t be easier or more delicious.

If I haven’t said it before…damn. I love wings.

Tomato Sandwich Redux – No Mayo!

When I read about this tomato sandwich on some food forum or other (what, you don’t spend your days trolling sites for restaurant reviews and recipes?), I knew that I had to try it. I have had at least 4,000 tomato sandwiches in my lifetime, but never one like this.

This isn’t your traditional tomato sandwich. 

Why, you ask?

Well, for one, there is no mayonnaise. Now, I LOVE tomato and mayonnaise sandwiches, but sometimes, they can be a little too much – too creamy, too goopy, too messy.

Also, there are seasonings beyond salt and pepper. A TRAVESTY in the tomato-sandwich making traditional school of thought.

Also…well, it’s not really tomato season yet. It’s early. The tomatoes are fresh and juicy at the farmer’s market, but they aren’t quite those sweet, dripping with flavor, sun warmed tomatoes that August is sure to bring.

But it was a long winter. And I need some tomato sandwiches NOW. 

So, without further ado…here is the simple way to make a nouveau tomato sandwich.

20140702_074652 1. Take your piece of bread. I had sour rye, but fresh white bread or even some thinly sliced pumpernickel would work well.20140702_074803 2. Spread it thickly with unsalted butter. The butter must be spread thickly and it MUST be unsalted. I always buy unsalted butter because it’s so easy to season your own butter to the saltiness that you prefer, and then you control the sodium. Also, keep that butter at room temperature when you are spreading it so you don’t tear the bread. 20140702_075109 3. Layer on your tomatoes, none too thinly sliced. The heartier the bread is, the thicker the slices must be. Also, the tomatoes aren’t fully flavored yet, so you need thicker slices to taste them fully. Come August, you can use a razor blade to cut those slices and still have the taste burst through. 20140702_0751345. Top with your seasonings of choice – I prefer a spicy lemon pepper seasoning with red pepper flakes, salt, and dried lemon zest. 
20140702_0751436. Eat openfaced, in front of the air conditioner and with an ice old root beer, if possible. 

This sandwich blew me away. The butter seems less important than the mayo is – it really lets the tomato be the star of the show. It is more of a barrier than anything else – it keeps the tomato’s juices from making the bread soggy. The bread was a good choice – a slightly sour bread highlights the tomato’s natural sweetness. And the seasoning was really exciting – tart and spicy and salty enough to make every other flavor sing. I really felt like such a rebel – who puts extra seasoning on their tomato sandwiches?! Who AM I?!

I’m jut a girl who was ready for a freakin tomato sandwich.

And it. was. good.

Moroccan Turkey Kebabs

I haven’t posted a recipe since 1999, or so it seems.

Well, what can I say? I have been making a lot of old favorites that just haven’t needed repeating. However, I am now firmly back on the recipe development bandwagon and offer to you this – my favorite new recipe. It requires a bit of prep work, but then comes together very quickly. I love Moroccan food because it’s so complex – sweet, spicy, fragrant, crunchy, soft…it really appeals to all the flavors and textures that I crave. However, I rarely make it because just like the flavors are complex, the cooking methods can also be somewhat time-consuming.  This dish takes the best things about Moroccan cooking (the flavors) and the best things about American cooking (45 minute meals) and fuses them together for a dish that is unique enough for company but easy enough to make for yourself on a weeknight.

Moroccan Turey Kebabs

moroccan chickenIngredients:

1 lb. ground turkey

2 cloves garlic, diced

1 onion, half diced, half sliced into rings

3/4 cup harissa tomato sauce

3 tbsp. cilantro

1/2 cup breadcrumbs (quinoa flakes or oatmeal also work)

1/3 cup mayonnaise

2 tbsp. Moroccan seasoning

1/4 cup orange juice

olive oil to drizzle
20140623_173945 1. Mix all of the ingredients together except for the sliced portion of the onion. The mixture will be very loose and moist. Preheat the oven to 350F. 20140623_174302 2. Put the sliced onions in a baking dish and form the turkey into large, quenelle shaped patties. Place them on top of the onions – it’s okay if they touch. Drizzle the whole thing with olive oil – not a huge amount, just enough to help the onions along since the turkey has no fat. 20140623_182057 3. Bake for about 35 minutes, or until the turkey is completely cooked though (it may look a little pink inside even when it’s totally cooked through because of the harissa. You know that it’s cooked by using a meat thermometer or when the meat loses its mushy quality and becomes firm).20140623_202258 4. Serve with tomato and cucumber salad and Greek yogurt.20140623_202339It’s hard to explain just how satisfying this dish is. It’s incredibly fragrant with the cumin, cinnamon, and various spices in that Moroccan spice mixture. Definitely get a spice mix if you don’t make Moroccan food a lot – it lasts a long time and adds an unmistakably North African feel to your food. The cilantro is bright and the orange juice lends a faint, sweet backnote. The texture is wonderfully soft and juicy, thanks to the breadcrumbs and mayo, and the outside becomes crispy and golden brown. Best of all is the harissa tomato paste…that takes this over the top. It’s quite spicy, so go easy on it if it’s your first time using this. It has the heat of cayenne with a low, slow burn like chipotle. Plus there is the added sweetness of the tomatoes…wow, it’s just delicious.

Best of all, this reheats really well.

Not that there will be any leftovers.

Lunch at Perissa Black Sand Beach

Many people just do the beaches in Mykonos and skip the ones in Santorini.

Say it an’t so!

We headed to Perissa (a beautiful 45 minute drive from Oia) to enjoy one of the island’s famous black sand beaches. The sand is actually volcanic rock and it gets INSANELY hot. Good thing that you can relax on some loungers, order a drink, and just enjoy the sun without burning your feet.

20140505_140315Anemos is a beachside hotel in Perissa with a fabulous bar/restaurant/lounge setup. Basically, you relax on a huge lounger, under an umbrella, and swim in the Aegean, sun yourself, or just relax in the shade, all while ordering food from the excellent open air taverna. Honestly, it’s tough being on honeymoon. When you are tired of splashing in the (FREEZING) sea, come up to your lounger and dry in the soft sunshine as you order ice cold Coca Cola Lights that come in a bucket of chilled ice…
20140505_140956 and lunch that is brought to you in a ginormous hamper. 20140505_141029 Even light meals here start with some rather forgettable bread and some totally unforgettable spicy feta dip. It’s zesty and really packs a spicy little punch – it’s soft and easily dippable or spreadable – I ate this with a fork and you will, too!
20140505_141520 Pita with halloumi and salsa

I don’t know what kind of cotton crap I have been eating for almost 30 years, but it sure as hell ain’t pita. This stuff is almost bread of the angels. It’s soft and chewy, with a wonderful char from the grill and a really wheaty, wholesome taste. The halloumi is crispy and salty with that pleasant rubbery halloumi texture. The chopped tomatoes and onions are as sweet as sugar, and the accompanying dipping sauce is a creamy, smoky sauce that reminds me of chipotle mayo. YES!20140505_141603 Tomato fritters

Santorini is famous for these tomato fritters – ripe tomatoes, peeled, dipped in fluffy batter, and fried. 20140505_141620 Well, this is just a little hand-held pizza pocket. Yep, that’s what it is. Tastes like the world’s yummiest (Sorry, snobs, sometimes yummy really is the best descriptor) marinara sauce –  sweet, light, soft inside its crunchy batter. There is some cooling yogurt alongside, but ignore it. It’s all about that fritter. 20140505_141716Zucchini fritters

Thank you, sweet waitress, for being bossy and making us get these. I promise to never ignore you again. These are the highlight of our beach lunch. YES! The zucchini is sweet and juicy inside the airy whipped ricotta fritters. They are crispy, creamy, and perfect with the yogurt dill dressing. I ate about 3 of these and could have eaten 30.

Anemos at Perissa is a blast! The alcoholic drinks are a little pricey but the food is quite well priced, the atmosphere is both unusual and cool – lying on a beach while you eat fried food and gaze at the Aegean and the black sand must e the ultimate pleasure in life. Come here to veg at least one day of your honeymoon or vacay – then go to the restaurant we ate at for dinner that night!