KALE SALAD WITH CROUTONS

Recipe n. 36

New York city has always been and will always remain a fascinating place to live from many points of view. One thing I never thought would be possible is ‘food trends’ for health conscious people, unless of course you live in a city like this. I remember many years ago the increasing consumption of agave syrup until all of a sudden it literally took over the market as ‘the healthy alternative to sugar’. (Not so many health experts would agree today,  as it has been shown to cause more harm than good. Agave syrup contains even more fructose than any other common sweetener, including the evil high-fructose corn syrup). Then the time of juicing raw vegetables arrived and now we literally have a juice store on almost every corner. The increased consumption of Kale, used as a base for many green juices has grown exponentially and because this vegetable is so versatile, another idea came up and had it’s moment- dehydrated kale chips in different flavors! The list of food trends is endless. Each has its moment- stevia, coconut oil, kombucha, home-made sprouting seeds and beans and the recent addition to the trend of bone broth sold in plastic containers and ready to eat (or drink). Wondering what’s next? Stay tuned. I’m guessing Xylitol could be a good candidate for the next food trend…

Back to my blog, after experimenting myself with homemade kale chips and juices, I started to make a special kale salad that everybody loves. Today I want to share this recipe with you.

Reference: http://blog.doctoroz.com/dr-oz-blog/agave-why-we-were-wrong

 

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Ingredients:

  • 1 bunch lacinato Kale

  • 1 head white cauliflower

  •  About 2 dozen Shiitake mushrooms

  • Croutons (home made or store bought)

  • Olive oil

  • Salt and pepper (or Gomasio)

 

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Preheat the oven and roast the cauliflower florets for about 25 minutes at 350 F.

Wash, dry and remove the stalk from the kale leaves. Set aside.

In the meantime slice the mushrooms and sautée in a pan with 2 tablespoons of olive oil, salt and pepper for 10 to 15 minutes.

Slice the kale leaves thinly and transfer them to a large bowl. Add some olive oil, salt and pepper (or some gomasio) and using your hands coat evenly each leaf. Once the roasted cauliflower and mushrooms cool down transfer them to the bowl and mix gently all the ingredients together. Finish up with adding some croutons on top!

 

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January 6, 2016

PASTA PALERMO

Recipe n.32

This is a typical sicilian dish (specifically from Palermo) called ‘pasta con i broccoli arriminati  –  stirred broccoli’, but my younger son decided to rename it as ‘Pasta Palermo’, since we always eat it when we travel to Sicily. I learned how to make this dish from my darling mom and while she likes to use the local sicilian green cauliflower, which you will literally find on every corner in Sicily,  where local street vendors are selling them all day long, I prefer to use the regular white cauliflower.

I also added another variation to this dish. The original recipe usually calls for ‘bucatini pasta'( a type of long pasta). I like to use rigatoni pasta (a short pasta) and then bake this dish for about 20 minutes before serving.

 

 

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Ingredients for 4 people

500g  bucatini or any short pasta of your choice
1  medium cauliflower
1  yellow onion
1/2 cup  dry black currants
2 Tbsp pine nuts
4  canned anchiovies fillets
Olive oil
Salt and Pepper
1 pinch saffron

2 to 3 tbsp bread crumbs

2 to 3 tbsp grated parmesan cheese

 

Start by making a tea with the saffron threads and set aside. Soften the dry currants in a bowl with warm water.
Wash and cut the cauliflower in medium size florets. Bring a pot of salted water to boil and cook the cauliflower until slightly tender.
Take the florets out with a strainer and keep the water from the pot to cook the pasta after. In a pan sautee the onion with olive oil until  they become soft and translucent, add the anchovies,  the pine nuts, the currants (drained), the cauliflower and cook for about 10/15 minutes until everything is mixed well. Add some ‘saffron tea’ to keep it moist while all the ingredients are cooking. In the meantime check the pasta and be sure to cook it until it is about two minutes before ‘al dente’. Drain and transfer the pasta to a large baking dish.  Mix the pasta with some grated parmesan cheese. Add the rest of the ingredients and mix well.  Add some more saffron tea and then sprinkle the top with bread crumbs and the reamining grated parmesan cheese. Bake at 350 F for about 20 minutes.

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© 2016 Iose’ Cocuzza All Rights ReservedIMG_6732

 

© 2016 Iose’ Cocuzza All Rights ReservedIMG_6736

Buon appetito!

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