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Crispy Baked Kale with Gruyere Cheese
Crispy Baked Kale with Gruyere Cheese
INGREDIENTS
DIRECTIONS
Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.
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White Peach, Heirloom Tomato and Ricotta Salata Salad
White Peach, Heirloom Tomato and Ricotta Salata Salad
INGREDIENTS
DIRECTIONS
Arrange slices of ripe white peaches and large heirloom tomatoes on a platter. Top with a few thin slices of red onion, torn fresh basil, and crumbled ricotta. Season with coarse salt and freshly ground pepper. Drizzle with extra-virgin olive oil. Garnish with basil sprigs.
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Summer Corn and Scallop Pasta
Summer Corn and Scallop Pasta
INGREDIENTS
DIRECTIONS
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the cooking liquid; drain the pasta.
Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn “milk” into the bowl. Repeat with the remaining 3 ears of corn, catching the kernels and “milk” in the bowl.
Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
Sprinkle scallops with 1/4 teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
Add the corn kernels and corn “milk”, bell pepper, and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining 1/4 teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
Reduce heat to low and return the pasta, bacon, and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired. Serve with lemon wedges.
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