Monday, February 18, 2013


It's been nearly a year since Nonnie, my maternal grandmother and one of the coolest ladies ever, passed away.  It's typical to feel the void of missed loved ones most acutely at holidays and special dates.  But sometimes it happens at quiet and unexpected moments.

As a child, I watched Nonnie halve grapefruits and remove the segments (with precision, as she did everything) with a jagged-edged spoon.  I had only ever seen those fancy spoons at her house; I found it fascinating that she managed to avoid cutting her mouth with each bite.  She'd offer the juicy segments to me, but even my best grown-up efforts couldn't get me past the sourness.  I was quite satisfied observing, however, since I adored drinking in this and so many other proper Nonnieisms: her painting her long fingernails a loud and sweet bubble gum pink,  passionately watching and commenting on the news, thoroughly washing the dishes - always with the same brand of soap, and answering the phone with an oddly but beautifully deep "hellooooo".

Last week at work, I opened my own foil-wrapped, halved grapefruit (it turns out my adult palate happens to adore sourness), pulled out my very own jagged-edged grapefruit spoon, and daydreamed about emulating Nonnie's graceful movements.   

I miss her voice and how she cleared her throat, how she opened envelopes, her ceremonious approach to setting the table for even the most casual lunch, her slender hands, and perhaps most, her unintentionally hilariously enthusiastic expressions for the littlest of things (on her anticipating snail mail: "Darling, of COOOURSE I identify your handwriting on every envelope; it is DELIIICIOUSLY definitive.").

Till we meet again, Nonnie. XO

Sunday, February 17, 2013

New Go-To

WHY have I been sitting on the recipe for roasted chicken and vegetables with maple-mustard sauce for so long?  While it sounded tasty enough to cut out, it didn't necessarily strike me with the must-make-this-immediately pang that I (embarrassingly?) often experience.  Well, I was way wrong and have been seriously missing out. 

We have long enjoyed roasting chicken to juicy goodness and veggies till they are browned and sweet.   It hasn't occurred to me to add a sauce since, if well seasoned, this dish lacks nothing.   From now on, it lacks mustard-maple sauce.  This flavor combo evoked giddiness equal to first witnessing the marriage of roasted broccoli with honey balsamic dressing.   Sweet + savory + anything roasted = something special.

What is particularly awesome is how very simple this is.  Equal parts Dijon mustard and maple syrup are whisked and drizzled over the finished plate.  No fuss; no science. 

What is less than awesome is that the only home picture I have of this deliciousness is a meager, picked-over pile of veggies on the tray.  (I say "picked over" since we unashamedly devour the most scrumptiously caramelized morsels first.) I haven't been as good about snapping photos of plates just-in-case-they're-delicious as of late.   And with this meal, I don't believe any of us came up for air until it was too late anyway.

So I beg your forgiveness for the lack of original pictorial inspiration. Thanks for the stock recipe photo, Real Simple.

Roasted Chicken and Vegetables with Maple-Mustard Sauce (click here for recipe)

This was a weeknight event for us, which didn't allow sufficient time to roast a whole bird.  So we used bone-in breasts and adjusted the cooking time down.  We also omitted celery, which ranks fairly low on roast-worthy veggies as far as I'm concerned.  So this recipe is easy AND flexible.  Do it!

Thursday, February 7, 2013

Hail to the Kale

Thanks to my dad, whose gardening brilliance yielded mounds of it every year when I was young, I'm seriously crazy about kale.  I know it's good for me, but I'm also just a total sucker for nostalgia, and this sweet childhood memory also happens to be delicious.  Win!

Lately, I've been constantly craving the crispy kale recipe I found in the latest -- and greatest, for real -- Barefoot book.  Hi, Ina!

 I wanted to share this recipe, as well as another tasty kale-featuring dish we've tasted and adored this season.

Kale chips are so in right now.  They're widely available to purchase, but popping these warm crisps into your face fresh out of the oven can't be beat.  They're surprisingly and seriously addictive... even for little ones.  Both kids hover when this stuff is around.

This recipe is perfection as is.  But you might thank me for the suggestion for a judicious approach in selecting the company with whom you partake of such leafiness.   You'll want to be comfortable with whoever gets the privilege of first witnessing the inevitable, comedic, green smile that follows this snack.  Consider yourself warned!

Crispy Roasted Kale

2 bunches curly kale (about 2 1/2 lbs)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Preheat the oven to 350 degrees.  Arrange 3 oven racks evenly spaced in the oven. 

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem.  Tear large leaves in half.  Place the kale in a large bowl of water and wash it well.  Drain the kale and dry it in a salad spinner.  Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 tsp of kosher salt and 1/2 tsp pepper.  Divide the kale among 3 sheet pans or roast them in batches.   If you put too much kale on one pan, it will steam rather than roast and will never become crisp.  Roast for 15 minutes, until crisp.  Sprinkle with fleur de sel and serve hot.

Butternut Squash Baked Risotto (click here for recipe)

To me, the frosty season seems to beckon a snugly pot of risotto.  Starring energizing kale, this one by my girl Marth is scrumptiously savory with a light sweetness from the butternut squash.  It also happens to be refreshingly simple since it bakes in the oven, vs. the traditional risotto that requires constant stirring.

It's kind of awesome how this pile of kale -

cooks down to this.

A little visit to the oven, and it comes together beautifully.

 We served this with roasted chicken, but it is absolutely hearty enough to play the lead. 

(You may have picked up on the title's subtle reference to the Skins.  This post is hereby dedicated to RGIII and his knee!)