My son convinced me that he HAD TO HAVE some kumquats when we went grocery shopping this weekend. I was a bit skeptical that he'd like them but he was quite definite about it so I gave in. When we got home, he tried to eat them. But he ended up spitting them out after a bite or two. They can be a bit intense. Especially for a three-year-old...
So I decided that we would boil them in some simple syrup, instead. Just a cupful of sugar helps the kumquats go down! In the most delightful way!
A quick Google search turned up a few simple recipes. And we were off! Washing fruits and vegetables in the sink is a new love of Will's and he cleaned these little orange gems to within an inch of their lives. Despite his assurances that he would tell me when they were clean, I ended up turning the faucet off preemptively since he showed no signs of stopping before the well ran dry.
Then I sliced them and removed the seeds.
Brought some sugar and water to a boil and stirred until all the grains had dissolved.
Added the kumquats and simmered for 15-20 minutes.
Then I removed the fruit from the syrup and set them aside. Okay, okay, you caught me! I ate a bunch and then I set them aside.
And poured the delightfully citrus-y simple syrup (a total tongue twister!) into an old honey jar with a tight fitting lid.
The simple syrup is great with seltzer or with hot water in lieu of tea, or delicious drizzled over pancakes or waffles, or drop a spoonful in some Greek yogurt. And the candied kumquats provide a little burst of sweet, tangy flavor. Candied Kumquats In Simple Syrup Ingredients
* 1 cup organic cane sugar * 4-6 ounces kumquats (about 20), washed and cut crosswise into 1/8-inch slices * 1 cup water Directions 1. Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved. 2. Reduce the heat to medium low. 3. Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes. 4. Let cool slightly then remove with a slotted spoon and store both fruits and syrup in airtight containers in fridge for up to two weeks. You might also like:
I seem to be about three years late to the party on kale chips. But better late than never, right? These are the epitome of healthy junk food - there's nothing bad in them - just kale, olive oil, sea salt, and sesame seeds - but they taste pretty sinful.Crunchy, crispy, salty and with that rich, mineral-y, sweetness that defines kale.
I used dinosaur kale, also known as Tuscan or lacinato kale, but you can use any kind. I went with the dino kale both because it looked good and also because our older son has recently gotten into dinosaurs.
This new interest is a VERY welcome development as my husband and I are both heartily sick of the heavy machinery Will has been obsessed with since right around his first birthday. It began with buses then turned briefly to race cars then really took off when he discovered excavators. From there he's moved through all the usual suspects -- backhoes, front end loaders, bulldozers, impact hammers, augers, skid steer loaders, cranes (with wrecking balls, of course), dump trucks of all varieties and has also expanded to include some of the more arcane machines like gradall telescopic boom excavators, horizontal borers, well-drilling rigs, and asphalt reclaimers -- all of which Will delights in pronouncing with great precision.
And while we've got nothing against machines, we've definitely been encouraging his new interest in prehistoric creatures :) In fact, he and two of his dinosaur pals helped me make the dino kale chips. The dinosaurs preferred the kale raw. But we liked it better in chip form.
Kale chips are good with just oil and salt but you can also dress them up in lots of ways with good results -- you could add a dash of ground cumin or garam masala, or a little chili powder, or some garlic salt, or a sprinkling of smoked paprika, or a little brown sugar or a jot of maple syrup, etc.
They're very simple to make - the only things to make sure you don't cheat on are getting the kale fully dried, otherwise the pieces are more likely to steam than crisp, and not overcrowding the baking sheet for the same reason.
These make a great snack. Oh, yeah, and they're pretty good for you, too. To quote the title of one of Will's favorite DVDs about demolition, Chomp! Crunch! Tear!
Crunchy Kale Chips With Sea Salt & Sesame Seeds Serves 4 as a snack
Ingredients * 1 bunch of kale, washed and fully dried * Olive oil (you'll probably need at least 2 Tbsps) * Sea salt to taste * Sesame seeds to taste Directions 1. Preheat oven to 300 degrees F. Remove the leaves from the center rib of the kale and tear them into large pieces. Place leaves in a large bowl and drizzle with olive oil, salt and sesame seeds and toss until completely coated. 2. Divide the kale leaves between two heavy-duty baking sheets and arrange in a single layer. Many recipes call for you to line the sheets with parchment paper but it's not necessary unless you are really skimping on the oil - my chips did not stick at all. 3. Bake for 25 minutes, or until crisp - the cooking time will depend somewhat on the thickness of the leaves and the size of the pieces. You can eat them as soon as they've cooled down enough to grab. Feel free to adjust your seasonings after they're out of the oven, too. You might also like:
I got the inspiration for these potatoes from a meal I ate at Camino restaurant in Oakland with my friend, Susan, a number of years ago. And I got the duck fat that renders these potatoes so divine from my mother-in-law, a welcome remnant from Christmas dinner's two roasted ducks. Ducks sure are fatty - the two ducks produced more than a pint of fat. And bully for that!
These potatoes are soooo good - and easy, too. Yukon Golds are the perfect choice since they have a natural sweetness that pairs beautifully with the rich, salty flavor of the duck fat. And they get delightfully crispy on the outside and soft on the inside. I added garlic and rosemary and a generous sprinkling of sea salt and freshly ground black pepper. Then roasted them until golden brown outside and soft inside, turning several times to ensure even cooking.
I made these sublime potatoes as part of our final meal of 2012 along with grilled steak (had to put my winter boots on and off half a dozen times going back and forth from the grill but it was worth it) and a salad.
If you're feeding a crowd, just increase all the proportions below accordingly - they're pretty loose anyway. And although these are best with duck fat, you could substitute some rendered bacon fat if you don't have duck fat handy. Or you can buy duck fat if you're so inclined. Happy new year to you all. Duck Fat Roasted Potatoes With Garlic & Rosemary Serves 4 Ingredients * 5 medium-sized Yukon Gold or Yellow Finn potatoes, scrubbed and cubed * 4 cloves of garlic, chopped into large-ish pieces (bigger pieces won't burn as quickly as smaller ones will) * 3-4 Tbsps rendered duck fat * 4 sprigs fresh rosemary, needles removed from the stems and chopped * Sea salt and freshly ground black pepper to taste Directions 1. Preheat the oven to 425 degrees F. Place a large roasting dish or heavy cookie sheet in the oven to heat up while you prep the potatoes, rosemary and garlic. 2. When you have everything cut up and ready to go, remove the baking dish or cookie sheet from the oven and pour the duck fat into it. The fat should liquify right away. Then toss the potatoes, garlic and rosemary in and stir to coat it all over in the fat. Sprinkle it all with salt and pepper and put it in the oven. 3. Roast for 25-30 minutes (cooking time will depend on the size of your potato chunks), turning several times to ensure even browning. Serve warm. You might also like:
My son convinced me that he HAD TO HAVE some kumquats when we went grocery shopping this weekend. I was a bit skeptical that he'd like them but he was quite definite about it so I gave in. When we got home, he tried to eat them. But he ended up spitting them out after a bite or two. They can be a bit intense. Especially for a three-year-old...
So I decided that we would boil them in some simple syrup, instead. Just a cupful of sugar helps the kumquats go down! In the most delightful way!
A quick Google search turned up a few simple recipes. And we were off! Washing fruits and vegetables in the sink is a new love of Will's and he cleaned these little orange gems to within an inch of their lives. Despite his assurances that he would tell me when they were clean, I ended up turning the faucet off preemptively since he showed no signs of stopping before the well ran dry.
Then I sliced them and removed the seeds.
Brought some sugar and water to a boil and stirred until all the grains had dissolved.
Added the kumquats and simmered for 15-20 minutes.
Then I removed the fruit from the syrup and set them aside. Okay, okay, you caught me! I ate a bunch and then I set them aside.
And poured the delightfully citrus-y simple syrup (a total tongue twister!) into an old honey jar with a tight fitting lid.
The simple syrup is great with seltzer or with hot water in lieu of tea, or delicious drizzled over pancakes or waffles, or drop a spoonful in some Greek yogurt. And the candied kumquats provide a little burst of sweet, tangy flavor. Candied Kumquats In Simple Syrup Ingredients
* 1 cup organic cane sugar * 4-6 ounces kumquats (about 20), washed and cut crosswise into 1/8-inch slices * 1 cup water Directions 1. Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved. 2. Reduce the heat to medium low. 3. Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes. 4. Let cool slightly then remove with a slotted spoon and store both fruits and syrup in airtight containers in fridge for up to two weeks. You might also like:
I seem to be about three years late to the party on kale chips. But better late than never, right? These are the epitome of healthy junk food - there's nothing bad in them - just kale, olive oil, sea salt, and sesame seeds - but they taste pretty sinful.Crunchy, crispy, salty and with that rich, mineral-y, sweetness that defines kale.
I used dinosaur kale, also known as Tuscan or lacinato kale, but you can use any kind. I went with the dino kale both because it looked good and also because our older son has recently gotten into dinosaurs.
This new interest is a VERY welcome development as my husband and I are both heartily sick of the heavy machinery Will has been obsessed with since right around his first birthday. It began with buses then turned briefly to race cars then really took off when he discovered excavators. From there he's moved through all the usual suspects -- backhoes, front end loaders, bulldozers, impact hammers, augers, skid steer loaders, cranes (with wrecking balls, of course), dump trucks of all varieties and has also expanded to include some of the more arcane machines like gradall telescopic boom excavators, horizontal borers, well-drilling rigs, and asphalt reclaimers -- all of which Will delights in pronouncing with great precision.
And while we've got nothing against machines, we've definitely been encouraging his new interest in prehistoric creatures :) In fact, he and two of his dinosaur pals helped me make the dino kale chips. The dinosaurs preferred the kale raw. But we liked it better in chip form.
Kale chips are good with just oil and salt but you can also dress them up in lots of ways with good results -- you could add a dash of ground cumin or garam masala, or a little chili powder, or some garlic salt, or a sprinkling of smoked paprika, or a little brown sugar or a jot of maple syrup, etc.
They're very simple to make - the only things to make sure you don't cheat on are getting the kale fully dried, otherwise the pieces are more likely to steam than crisp, and not overcrowding the baking sheet for the same reason.
These make a great snack. Oh, yeah, and they're pretty good for you, too. To quote the title of one of Will's favorite DVDs about demolition, Chomp! Crunch! Tear!
Crunchy Kale Chips With Sea Salt & Sesame Seeds Serves 4 as a snack
Ingredients * 1 bunch of kale, washed and fully dried * Olive oil (you'll probably need at least 2 Tbsps) * Sea salt to taste * Sesame seeds to taste Directions 1. Preheat oven to 300 degrees F. Remove the leaves from the center rib of the kale and tear them into large pieces. Place leaves in a large bowl and drizzle with olive oil, salt and sesame seeds and toss until completely coated. 2. Divide the kale leaves between two heavy-duty baking sheets and arrange in a single layer. Many recipes call for you to line the sheets with parchment paper but it's not necessary unless you are really skimping on the oil - my chips did not stick at all. 3. Bake for 25 minutes, or until crisp - the cooking time will depend somewhat on the thickness of the leaves and the size of the pieces. You can eat them as soon as they've cooled down enough to grab. Feel free to adjust your seasonings after they're out of the oven, too. You might also like:
I got the inspiration for these potatoes from a meal I ate at Camino restaurant in Oakland with my friend, Susan, a number of years ago. And I got the duck fat that renders these potatoes so divine from my mother-in-law, a welcome remnant from Christmas dinner's two roasted ducks. Ducks sure are fatty - the two ducks produced more than a pint of fat. And bully for that!
These potatoes are soooo good - and easy, too. Yukon Golds are the perfect choice since they have a natural sweetness that pairs beautifully with the rich, salty flavor of the duck fat. And they get delightfully crispy on the outside and soft on the inside. I added garlic and rosemary and a generous sprinkling of sea salt and freshly ground black pepper. Then roasted them until golden brown outside and soft inside, turning several times to ensure even cooking.
I made these sublime potatoes as part of our final meal of 2012 along with grilled steak (had to put my winter boots on and off half a dozen times going back and forth from the grill but it was worth it) and a salad.
If you're feeding a crowd, just increase all the proportions below accordingly - they're pretty loose anyway. And although these are best with duck fat, you could substitute some rendered bacon fat if you don't have duck fat handy. Or you can buy duck fat if you're so inclined. Happy new year to you all. Duck Fat Roasted Potatoes With Garlic & Rosemary Serves 4 Ingredients * 5 medium-sized Yukon Gold or Yellow Finn potatoes, scrubbed and cubed * 4 cloves of garlic, chopped into large-ish pieces (bigger pieces won't burn as quickly as smaller ones will) * 3-4 Tbsps rendered duck fat * 4 sprigs fresh rosemary, needles removed from the stems and chopped * Sea salt and freshly ground black pepper to taste Directions 1. Preheat the oven to 425 degrees F. Place a large roasting dish or heavy cookie sheet in the oven to heat up while you prep the potatoes, rosemary and garlic. 2. When you have everything cut up and ready to go, remove the baking dish or cookie sheet from the oven and pour the duck fat into it. The fat should liquify right away. Then toss the potatoes, garlic and rosemary in and stir to coat it all over in the fat. Sprinkle it all with salt and pepper and put it in the oven. 3. Roast for 25-30 minutes (cooking time will depend on the size of your potato chunks), turning several times to ensure even browning. Serve warm. You might also like:
