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Tuscan Kale with Orecchiette
Tuscan Kale with Orecchiette
Heat 1 tablespoon oil in large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet. Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta. Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.
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Apple and Pear Crisp
Apple and Pear Crisp
For the topping:
Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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Classic Mint Julep
Class Mint Julep
For the sweetener, make a rich sugar syrup by heating 2 parts by volume sugar with 1 part by volume water until the sugar is dissolved and the mixture is just simmering. Throw in as many mint leaves as will fit in the pan and turn off the heat, stir to mix in the leaves, then allow to cool to room temp, a couple of hours. Strain the syrup off the leaves into a clean jar — it will keep in the fridge for a few weeks. Combine the ingredients in a julep cup if you have it or a double old-fashioned glass. Fill with crushed ice and stir until ice forms on the outside — with all that crushed ice it won’t take long. Ice out of an ice crusher is fine, but even better is ice crushed in a canvas bag with a wooden mallet. Once the ice has formed on the outside of the vessel, top with additional ice into a cone and add an irresponsible amount of fresh mint tops.
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