MASSAGED KALE WITH POMEGRANATE, PERSIMMON, AND PISTACHIO

I LOVE this salad! I know. I know. Some of you glance a kale recipe and roll your eyes. I get it, we've seen A LOT of kale action over these past few years, but the truth is I'm not done with kale (and I have a feeling I'm not the only diehard fan out there). Plus this salad is so darned good I had to share it here today, even kale skeptics could fall for this one.

If you haven't massaged kale before, really, you should give it a go. Massaging dressing into the leaves transforms hearty, fibrous kale into green goodness that's almost unrecognizably silky and tender (plus you get a little workout). For me, raw kale is totally unpalatable, but massaged kale is heavenly - it's a totally different beast - and a delicious beast at that.

The base recipe for this salad (one of my favorite recipes in my cookbook) is always the same - I think the secret to the dressing lies in the splash of maple syrup, which brings a sweetness that tempers the kale's bitter bite. After dressing the leaves, I always add a few layers of texture, flavor and color. I like pistachios here for crunch (and I think toasted hazelnuts or marcona almonds would be equally delish). In my book, I call for kumquats and dried cranberries, but this time of year I can't resist tossing in my two seasonal obsessions of the moment - pomegranates and fuyu persimmons. They make such delicious companions to the tender kale and help the whole dish feel festively appropriate for the holiday season. I can totally see this dish as a fresh addition to the Thanksgiving table.

One last thing to keep in mind about this salad.... it holds up shockingly well. You can make a batch of massaged kale and eat it hours later or even the next day. Convenient, right?

Wishing you all the happiest of Thanksgivings. Savor that time with your loved ones.

xoxo
E

INGREDIENTS  adapted from Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore

• 2 large bunches kale, lacinato or red are great here
• 1 tablespoon maple syrup
• 3 tablespoons fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1/4-1/2 teaspoon sea salt
• 2 firm, but ripe, Fuyu persimmons, peeled and sliced into thin wedges, then cut in half
• 1/3 cup fresh pomegranate arils
• 1/3 cup coarsely chopped, roasted and salted pistachios

After washing and thoroughly drying your kale, discard the tough ribs, then tear or chop leaves into smallish pieces. Set aside.

In the meantime, whisk together maple syrup, lemon juice, olive oil and salt in a large salad bowl. Add prepped leaves to the bowl and massage that dressing into the leaves. Don't be shy... really go for it. Massaging the leaves for 3-5 minutes will render the leaves nice and tender. Taste as you go to experience the transformation.

When you're done massaging, taste the salad for seasoning, adding additional lemon juice, salt or maple syrup to your liking.

Enjoy.



serves 6-8 as a small side

P.S. The beautiful black cutting boards in this post were a gift from my buddies at Blackcreek Mercantile. (Thank you Josh and Kelly!) Local folks, run, don't walk to March where you can drool over Blackcreek's stunning new collection of boards, cooking tools, and the perfect step stool.  

GRATITUDE + BAKED EGGS ON A BED OF ROASTED CHERRY TOMATOES

What a week! Paul and the kids are heading back to school - and my boy Otis is starting high school today. Summer vacation has come abruptly to an end, and my book was released into the world last Tuesday! I've been excited and nervous, scared and giddy all at the same time. 

You, yes you, have helped welcome this book by greeting it with open kitchens and hungry bellies. I have gotten some of the sweetest notes from friends and even strangers, saying that you are already busy cooking my recipes, sharing them with your families. I'm moved beyond words. 

Some of you have shared the book on your own blogs and websites and I'm grateful for the amazing outpouring of support and generosity! 

***If you are also cooking from the book already, I'd love to hear about any recipe you've tried!***

Jamie Oliver
Food 52: Books We Love + Buckwheat Zucchini Muffins
Vanilla Bean Blog: Creme Fraiche Caramel Sauce  
5 Second Rule: Hanger Steak with Gremolata
London Bakes: Simple Almond Torte
Turntable Kitchen: Sunshine Soup + Fish Tacos with Pomegranate Salsa
Edible East Bay: Baked Eggs on a Bed of Roasted Cherry Tomatoes 
Bay Area Bites: Candied Tomatoes
Ashley Neese: Inspired Living 
Design Sponge Home Tour + Ruby Red Grapefruit Fizz
Food 52: 10 Best Cookbooks by Food Bloggers
Rodale News
My Darling Lemon Thyme: Simple Almond Torte
Sweet Sugar Bean: French Toast Sandwiches
Poires Au Chocolat: Golden Millet Crepes 
A Cup of Jo: Breakfast Salad 
365 Cookbooks: Ruby Red Grapefruit Fizz 
The First Mess: Bali Garden Stew 
Mom's Kitchen Handbook: Polenta Fries
Food Gal: Brown Butter Almond Tea Cakes 
The Little Green Wheelbarrow: Sunshine Soup 
SF Chronicle
Rue Daily 
The Oregonian
Lonny: Red Rice Risotto + Pluot Parfaits + cucumber gimlets 
Lonny: YS family dinner party
Cookie + Kate: Baked Eggs on a Bed of Roasted Cherry Tomatoes
Brooklyn Supper: Wild Salmon with Dill Butter + Fennel
A Cozy Kitchen: Honeydew Granita
Chow.com
The Kitchn 
Maria Rodale's Farm Country Kitchen
The Style Saloniste
Eat Your Books 
SF Weekly 
Fox in the Kitchen 
London Bakes via Steller Stories: Simple Almond Torte
The Food Network's Healthy Eats Blog: Quinoa Tabbouleh
The Little Loaf 
Berkeleyside 
Huffington Post
Handmade Charlotte: French Toast Sandwiches 
Delightful Crumb: Pistachio Tangerine Sugar Cookies
Handful of Salt: Review and Conversation Organic Gardening
My Little Expat Kitchen: Baked Eggs on a Bed of Roasted Cherry Tomatoes
La Domestique: Cozy Winter Soup + Mushroom Lover's Galette
She Eats: Wild Salmon With Dill Butter
Delicious Shots: Ruby Red Grapfruit Fizz
Mom.me Cooks We Love 
The Little Things: Peach + Rosewater Lassi
Good on Paper: Best Granola Ever
7x7 
Naturally Ella: Parsnip Crisps + book review
Paper/Plates: At the Table With
Red Tricycle: Juicy Burgers with Gruyere, Avocado & Pickled Onions
Lisa is Cooking: Prawns on Lemongrass Skewers + Pip's Yellow Rice
Authentic Suburban Gourmet: Toasty Pecans 
Two Tarts: Peach + Rosewater Lassi 
Celiac Foundation of Northern California 
Cari Borja
Rosa's Yum Yums: Brutti Ma Buoni 
Something Lovely
{510} Families
Fitbie Fresh Picks: Tomatoes
SBS: Kitchen Pharmacy

 ...............................................

To mark this big occasion, I wanted to share an easy summery recipe from the book with you. With tomato season in full, juicy swing, I thought you might enjoy this one. xoxoxo

BAKED EGGS ON A BED OF ROASTED CHERRY TOMATOES

recipe and photo excerpted from Yummy Supper: 100 fresh, luscious & honest recipes from a {gluten-free} omnivore 

Juicy hot cherry tomatoes pop in your mouth. There’s just a hint of basil for sweetness. When both mingle with creamy baked eggs, it’s an amazing combination of texture and flavor that makes for very happy tastebuds. 

 

These baked eggs are a hearty meal—even one egg, with its tomato companions, is surprisingly filling. You can easily increase or decrease the recipe depending on how many people you want to serve: Think 1 egg to 3/4 cup tomatoes, and you’re good to go. 

Of course, you can serve these eggs for breakfast or brunch, but I’d eat them for dinner any day. 

I highly recommend serving the eggs with a side of big buttery Croutons or Polenta Fries (both recipes are in the book) to soak up all the juicy goodness. 

INGREDIENTS

• 3 cups sweet cherry tomatoes, halved
• 1/4 cup grated Parmesan
• 2 tablespoons olive oil
• 2 tablespoons plus 1 teaspoon chopped fresh basil leaves
• Flaky sea salt
• Freshly ground black pepper 
• 4 eggs, at room temperature

Preheat the oven to 400°F.

Scatter the tomato halves into a medium ceramic baking dish or cast-iron skillet. Bake the tomatoes in the hot oven for 12 minutes, then take the dish out. (If a lot of liquid has cooked out of the tomatoes, carefully pour off a little liquid now.) Top the tomatoes with the Parmesan, drizzle with the olive oil, and sprinkle on the 2 tablespoons basil and the salt and pepper. Then crack the eggs gently onto the bed of hot tomatoes. You want to keep the yolks intact, but don’t worry when the egg whites spill down around the sides of the tomatoes. 
 
Return the baking dish to the oven and bake for 8 to 10 minutes. You’ll know you’re done when the egg whites have set but the yolks are still soft. Sprinkle the cooked eggs with salt, freshly ground black pepper, and the remaining 1 teaspoon basil. 

Serve right away in shallow bowls. 

serves 4 

 

FRENCH TOAST SANDWICHES + A BOOK TOUR!

This fall, I'm roaming the West Coast, and taking a trip to NYC, to talk about food with all of you and to share this book I love. Mark your calendars and please come say hello... I'd be thrilled to see you!  

 *Big Launch Party ~ Book Signing and Popsicles in the Edible Schoolyard Garden ~ Berkeley
Omnivore Books will be selling copies of the book.

Open to the Public. Kids are welcome. Bring a friend. The more the merrier!

September 7th, 2-4 @ The Edible Schoolyard Berkeley, 1781 Rose Street 

*Book Signing and Conversation ~ Corte Madera

With Kimberley Hasselbrink of The Year in Food and Vibrant Food

September 14th, 4pm, Book Passage, Corte Madera 

*Book Signing + Demo ~ Seattle

September 24th, 6:30 pm, Book Larder. 5252 Fremont Ave, N, Seattle, Washington

*Food Photography and Styling Workshop ~Portland
September 26th, 3-5, PDX Culinary Alliance. Portland. Sold out.

*Book Signing + Tasting ~Portland
September 27th, 10am-1:30 pm. Beaverton Farmers' Market, Portland

*Cooking Class ~ Portland

September 27th, 6:30-8 Pages to Plate @ The Cakery, Portland Sign up and purchase tickets here!

*Book Signing and Tasting ~ Portland

Powell's Books joins Pastaworks for a culinary book signing. 
September 28th, 3-5pm Pastaworks-Hawthorne, 3735 SE Hawthorne, Portland

*Book Signing ~ New York City

October 8, 11-1. Union Square Greenmarket
  
*Featured Speaker, Maker Talk with Apartment Therapy/ The Kitchn ~New York City ~ new event!
October 8th, 7pm Subculture, 45 Bleecker Street, NYC Tickets available here

*Yummy Supper Cooking Class to Benefit the Edible Schoolyard Project  ~Berkeley

Pair up with one of your favorite kids (your own, a grandchild, niece/nephew, or young buddy) and let's cook and eat a few of my favorite recipes in the amazing ESY Kitchen! 

All proceeds benefit The Edible Schoolyard Project. Space limited to 30 participants.

October 11th, 10:30-1:30 @ The Edible Schoolyard Berkeley. Purchase Tickets here. 

*Yummy Supper Cooking Class to Benefit the Edible Schoolyard Project  ~Berkeley

Pair up with one of your favorite kids (your own, a grandchild, niece/nephew, or young buddy) and let's cook and eat a few of my favorite recipes in the amazing ESY Kitchen! 

All proceeds benefit The Edible Schoolyard Project. Space limited to 30 participants.

October 18th, 10:30-1:30 @ The Edible Schoolyard Berkeley. Sold Out. 

*Panel Discussion ~San Francisco  
Contemporary Food Writing and the Future of Culinary Publishing

@ The Book Club of Calufornia's Symposium, "A Feast for the Eyes: Gastronomy & Fine Print"

With Phyllis Grant, Cheryl Sternman Rule and Celia Sack.

October 24th, 2:30, San Francisco. Tickets and info available here.

*NCIBA Author Reception ~ San Francisco
October 24th, 6-7:30pm 

*Book Signing + Tasting ~ San Francisco

Come to the Ferry Building for the Harvest Festival - I'll be signing books at Stonehouse Olive Oil!

October 25th, 11-1, Stonehouse Olive Oil, San Francisco Ferry Building 

*Book Signing + BBQ Sauce Demo at Oaktown Spice Shop ~ Oakland

October 29th, 5-7, 530 Grand Ave, Oakland.

*Book Signing + Conversation ~ Los Angeles 
In conversation with Adrianna Adarme of A Cozy Kitchen 
November 9th, 3-4pm Diesel, A Bookstore. Brentwood Country Mart. 

*Book Signing ~ Sebastopol, California
November 15th, 7pm Copperfield's Books, Sebastopol. 138 North Main, Sebastopol

*Book Signing + Tasting ~ Albany, California
December 6th 3-5pm, Flowerland, 1330 Solano Ave, Albany 

FRENCH TOAST SANDWICHES with Peaches and Mozzarella

recipe and photo excerpted from Yummy Supper: 100 fresh, luscious & honest recipes from a {gluten-free} omnivore 

Sandwiched between two slices of French toast, peaches get juicy and sweet in the hot oven, and are oh so good with warm, melty mozzarella. Add a drizzle of maple syrup . . . yum! 

While I am partial to the peach and mozz combination, you can make these sandwiches with all sorts of other fillings—baking French toast is an easy way to feed a crowd for breakfast or brunch. In the winter, try sliced pears with mozzarella or even Parmesan. You can also stuff your French toast sandwiches with jam and cream cheese any time of year. 

INGREDIENTS makes 4

• 2 eggs
• 1⁄2 cup milk
• 1 tablespoon maple syrup, plus more, warm, for serving
• 1⁄2 teaspoon vanilla extract 
• Pinch of sea salt
• Sprinkle of ground cinnamon
• 8 slices sandwich bread {GF folks: I particularly like Canyon Bakehouse 7 Grain Bread here}
• 4 tablespoons salted butter
• 3–4 ounces fresh buffalo or cow’s milk mozzarella, thinly sliced
• 1 peach, pitted and sliced into 16 thin wedges 

 
Preheat the oven to 375°F. Generously coat a large baking sheet with butter. In a wide shallow bowl, whisk together the eggs, milk, maple syrup, vanilla, salt, and cinnamon.

Submerge each slice of bread in the eggy batter for 30 seconds or so. You want to coat the bread but not let it get soggy. Place all 8 slices of battered bread onto your greased baking sheet. Bake in the hot oven for 10 minutes. 
 
Remove the baking sheet from the oven and flip all the slices of bread. Tuck a nub (teaspoon or so) of butter under each slice of toast before returning the baking sheet to the oven. Top half of the bread slices with a layer of mozzarella and four peach wedges. Continue to bake for 8 to 10 minutes, until all the toast is golden brown and the mozzarella is nice and melty. 

Assemble the sandwiches and generously drizzle warm maple syrup over the top. Serve right away. 

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A TASTE OF WHAT'S TO COME {the book + a video + a recipe}

Guess what arrived on our doorstep? My book.

I'm staggered with gratitude.

It's still another month until the book hits stores, but I need to share some of it with you. I really can't wait any longer!

Over the coming weeks, I thought it would be fun to share little tidbits from the book - a taste of what's to come. Each post, I'll excerpt a recipe from the book, and this time I also wanted to share a little cookbook trailer, made by my friend Mark Kohr. Emit Bloch was kind enough to do the music. Thank you Mark and Emit for your generosity!




Late Saturday night, we got home from Greece, one of our family's favorite spots on earth. The trip didn't disappoint. The Aegean was as vibrant blue as ever, our rocky little beach was still covered with stones of every color, the people were beyond welcoming, and our little island, Folegandros was as sleepy, charming and restorative as it's every been.

succulent lamb chops nestled in fresh fig leaves 

+ lemon cucumber tzatziki

recipe excerpted from Yummy Supper: 100 fresh, luscious & honest recipes from a {gluten-free} omnivore

This recipe is inspired as much by smell as by taste. Within minutes of placing the lamb in the hot oven, your kitchen will be filled with the earthy aroma of baking fig leaves. This scent instantly transports me to the Greek islands, where arid hills are dotted with fig trees warmed by the blazing Mediterranean sun. Maybe it’s my Greek heritage, but the wild perfume of roasting fig leaves is magic to me.

Fresh fig leaves may not be the easiest things to find outside of California, but rest assured that this recipe is totally delectable without them. Follow all directions below, and when it comes to finishing the chops in the oven, just place the lamb directly in a baking dish or ovenproof skillet. You may miss out on the scent of baking fig leaves, but you’ll still be rewarded with the taste of succulent chops.

My kids claim that they don’t even like lamb, yet they devour chops prepared this way!

Marinate your lamb, and make your tzatziki, a few hours before you want to cook.

Marinade + Lamb:

• 2 tablespoons olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh rosemary
• 3 cloves garlic, minced
• 2 pounds double-thick rib lamb chops (2 ribs per chop)

Tzatziki:

• 1⁄2 cup plain yogurt
• 1⁄2 cup peeled, seeded, and finely chopped cucumber
• 1 or 2 cloves garlic, pressed or finely chopped
• 1–2 teaspoons freshly squeezed lemon juice
• A dozen fresh mint leaves or dill fronds, chopped
• Sea salt
• Freshly ground black pepper

For cooking and serving:

• 4–6 fresh fig leaves (optional)
• Flaky sea salt
• Freshly ground black pepper
• Lemon wedges

At least 2 hours before serving, assemble your marinade by combining the olive oil, lemon juice, rosemary, and garlic. Place the lamb in a glass container and coat with the marinade. Cover and refrigerate. One hour before cooking, remove lamb from the fridge to allow meat to return to room temp.

Also try to make the tzatziki ahead of time: In a small bowl, mix together the yogurt, cucumber, garlic, lemon juice, chopped herbs, and salt and pepper to taste. Let the sauce chill in your fridge. Tzatziki only gets better as the flavors mingle.

When you’re ready to cook your lamb, preheat the oven to 400°F.

Place a large cast-iron skillet on the stove top over medium-high heat. When the pan is nice and hot but not quite smoking, brown all sides of the chops, 4 to 5 minutes per side. (I don’t find it necessary to add any additional oil to the pan for browning, as some oil from the marinade will still be clinging to the chops.) To ensure a good sear, take care not to crowd the meat during this phase; brown the chops in batches if necessary.

Line a shallow baking dish with fig leaves, if you have them. Nestle the seared chops in the leaves. Place the baking dish in the hot oven to finish cooking the lamb. In minutes, your kitchen will be filled with the aroma of roasting fig leaves. Depending on the thickness of your chops, they may be
done after only a few minutes in the oven, and shouldn’t need more than 15 minutes. I have come to rely on touch testing my meat for doneness. There is that feeling of just the right give when meat is medium-rare. If you trust your fingers, go for it. Also feel free to use a meat thermometer: The chops will be juicy medium-rare when the internal temp reads 130° to 135°F. Let the chops rest for 10 to 15 minutes before serving.

Season the chops with flaky sea salt and generous grinds from the pepper mill. Serve the lamb in the baking dish with the fig leaves still underneath. Toss some lemon wedges into the dish so that everyone can squeeze the juice over the chops. Pass tzatziki around the table, and feel free to scoop it right onto the chops if you wish.

serves 3 or 4

SPICY PORK SOUP WITH KALE and RICE NOODLES

2014 is a BIG year for me. My cookbook - that has felt a lot like a third child with a 30 month gestation - will finally be in stores this August. Just last week, I was in NY meeting with my incredible editor and friend, Elissa Altman, talking about the book, making plans for the year, and the adventure that lies ahead.

Making this book has been such a heartfelt, private undertaking - the cooking, tasting, writing, shooting have all has happened in our quiet Berkeley kitchen. It's hard for me to believe that before long, this personal book will be a very public thing. The recipes, which we continue to cook all the time, will no longer be just at our table - they can be at yours too. I can't even tell you the thrill I get when I imagine you cooking these dishes I love.

And I'm so curious which recipes you'll try. Will it be the Fish Tacos with Pomegranate Salsa? Millet Crepes {sweet or savory}? Baked Eggs on a Bed of Cherry Tomatoes? Watercress Salad with Balsamic Cherries? Spaghetti Dinner with Rainbow Chard, Bacon and Cream? Pistachio Orange Sugar Cookies? Cucumber Gimlets? I can't wait to find out.

I've just put up a link for pre-orders...Woo hoo!!!

............................................

In the meantime, let's talk about today's delicious soup. When I saw January's issue of Bon Appétit, I felt like the BA staff had read my mind, or maybe even peeked into my kitchen. I don't know about you, but I wanted to cook every recipe in the magazine, pronto! The issue is bursting with easy, healthful recipes that don't feel at all diet-y...just my kind of food... clean, flavor-packed dishes that nourish in a deep way. This Spicy Pork Soup with Kale and Rice Noodles totally satisfies - it's quick enough for a weeknight supper, packed with leafy greens, infused with spice, while adding just the right amount of pork for flavor and protein.

•  

INGREDIENTS adapted from Bon Appétit, January 2014 
printable recipe

• 1/2 pound ground pork
• 2 cloves garlic, finely chopped
• 2 teaspoons peeled and finely grated ginger
• 1 teaspoon Sichuan peppercorns, crushed
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon cumin seeds, crushed
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon vegetable oil
• 4-5 cups low sodium chicken broth
• 2 tablespoons soy sauce {GF folks, make sure to use GF tamari sauce}
• 1 teaspoon fish sauce {GF folks: Thai Kitchen makes a GF fish sauce}
• 4 cups torn kale leaves...you can use mustard greens, chard or turnip greens instead of kale
• 4 scallions, sliced thin
• 8 ounces wide rice noodles

In a medium mixing bowl, combine ground pork, garlic, ginger, Sichuan pepper, red pepper flakes, cumin, 1/2 teaspoon kosher salt, and a few generous grinds of black pepper.

Heat oil in a large stock pot, or dutch oven, over medium-high heat. Add pork and brown for 6-8 minutes, breaking up the meat with a wooden spoon.

Next, pour broth over the pork, add the soy/tamari and fish sauces, and bring liquid to a boil. Reduce heat, and simmer for 8-10 minutes so the flavors can mingle.

Finally, add the kale and scallions to the pot. Stir, and cook for a few minutes until the greens are just tender. Season with additional tamari sauce, salt, and/or pepper to taste.

In the meantime, cook rice noodles as per the instructions on your package, then divide cooked noodles among four bowls. Ladle the finished soup over the noodles. Serve and enjoy!



Serves 4