Tag Archives: kale salad

A jewel of the farmers’ market

currants

If you are lucky enough to find some currants at the farmers’ market, as I was today, treat them like the precious little jewels they are. These ruby pearls burst with color and flavor.  Nigel Slater uses them to brighten a lentil salad, which sounds like a good idea. I haven’t tried it yet, but I am thinking of sprinkling some into my next bulgur salad — tomorrow!

kale&cMeanwhile, since I’d also bought a nice bunch of kale at the farmers’ market, I made a chopped kale salad, dressed with olive oil and a sweet raspberry vinegar, and topped with toasted almonds and the fresh currants.  It tasted delicious and those ruby red currants looked very festive against the dark green. Christmas in June?

Advertisements

1 Comment

Filed under fruit, Praise for other cooks, salad, vegetables

Good things in March

Oatmeal scones with currants

Oatmeal scones with currants — and lemon marmalade

If not for St. Patrick’s Day coming up (a celebration in my family, which I wrote about here), mid-March would be kind of bleak, noted for the Ides of March (the occasion of Julius Caesar’s assassination). It’s an in-between season, neither winter or spring.

It is still rainy and blustery here, still a time to enjoy pots of soup accompanied by crusty bread.  But there are those times when you run out of bread and wish for some nice heart-warming baked goods you could whip up and take out of the oven in just about half an hour from the time you thought of it.  I’m here to tell you it can be done!

A recipe I came up with recently, oatmeal scones, is quick, easy and satisfying. You can make it plain or add currants, lemon zest or caraway seeds for a very respectable substitute for Irish soda bread (which Americans seem to remember only once a year — and then it turns out the authentic version is not what we had in mind anyway.)

oatscones3

This afternoon the idea of oatmeal scones materialized into a plateful of them so quickly that Steve could hardly believe it. Set the oven to 425 degrees now, and you can be eating them soon.

If you’re in the St. Patrick’s Day spirit, serve them with something green –perhaps Anna Thomas’ green soup,  a skillet full of sauteed chard or kale with some garlic and lemon, or maybe a chopped kale-lemon-walnut salad like the one I made today.

kalelemonsalad

Kale-lemon-walnut salad, inspired by a Portland friend

For the salad, finely chop a bunch of lacinato kale and one medium organic (or unwaxed) lemon, skin and all. Add a quarter cup of chopped toasted walnuts. (Some chopped apple would be good in this too. Or some dried cranberries.) Sprinkle with salt and drizzle in as much olive oil as you like, perhaps adding more lemon juice (stir in half a teaspoon of honey if it’s too sour for you). Very healthy!

Now would you like that scone recipe? I’ve kept the recipe small-ish (6 scones) because these really are best fresh. But if you’d like to make a dozen, it’s no problem at all to double the recipe.
oatscdoughcurrants

Oatmeal scones (makes 6)

  • 3/4 cup whole wheat pastry flour (or substitute all-purpose flour)
  • 1/2 cup all-purpose flour
  • 1/4 cup oats (not quick-cooking)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter, cut in small pieces
  • 1 large egg, beaten
  • 1/2 cup nonfat yogurt
  • 2 tablespoons currants (optional)
  • zest of one lemon; 1 teaspoon caraway seeds (both optional)
  1. Preheat the oven to 425 degrees

  2. In a bowl, combine all dry ingredients (flours, oats, baking powder, baking soda, salt, brown sugar)

  3. Cut in the butter with a pastry cutter or your fingers until the butter is the size of small peas

  4. In a separate bowl or large measuring cup, mix the egg and yogurt together, then add to the dry ingredients, mixing only until it comes together into a soft dough.

  5. Sprinkle a generous portion of oats on a counter or wooden board. Form the dough into a thick circle about 6 inches in diameter and lightly press the dough into the oats on each side, so the disc is coated with oats on both sides. Then cut the dough into six wedges, like this:oatcurrant2

  6. Put the wedges on a baking sheet and bake for about 12 minutes, till golden. Serve them warm.

On any day of the year, these scones will go well with both savories and sweets, from breakfast to coffee or tea time to dinner.

oatsconesandtea

I must say these scones were delicious with lemon marmalade, accompanied by a  strong cup of Irish Breakfast tea. They lifted my spirits,  chased away the March blues, and almost made me forget the tea was decaf!

3 Comments

Filed under baked goods, breakfast, dessert, Praise for other cooks, salad, soup, spring, supper time, vegetables, winter

Eating green

My family always celebrates St. Patrick’s Day.

It’s not that our Jewish family has any Irish ancestry. But my father always talked about the “Irish luck” that allowed him to escape Nazi Germany and arrive in the United States on March 17, 1939.

After he’d made the decision to leave–in 1936, when he lost his job after his boss was ordered to dismiss all Jewish employees–it took years and many obstacles before he could obtain a visa to America. By that time, February, 1939, there were no more boats leaving Germany. He packed a few belongings in a brown steamer trunk, said goodbye to his parents and brother, and took a train to Holland.

In early March, he boarded a small ship bound for America.  Because of rough seas, the voyage lasted fourteen days and the ship arrived in New York on March 17, 1939 – St. Patrick’s Day.

A band playing Irish music greeted the ship at the dock, and my dad’s uncle, who had emigrated previously, took my father to Fifth Avenue so they could see the spectacular parade.

My father had never heard of  St. Patrick’s Day and was so astonished by the joyous atmosphere of his arrival that he never forgot it.  “I thought this is a wonderful country, to welcome the immigrants with a band and a parade!” he always said.

My dad had a party every year on March 17, which usually included corned beef sandwiches (on Jewish rye), root beer and beer.

And we’d go downtown in Chicago to see the parade and the river dyed green (yes, really).

Since my dad’s no longer with us, my St. Pat’s Day traditions are not so grand. I simply honor the day by wearing green and eating green food.

It could be a gloriously green kale salad, which Cathy introduced me to….

To make kale salad, just wash the kale, cut out the tough stems and shred or finely chop the kale. Make a salad dressing (one I like has oil, sesame oil, rice vinegar, and a little soy and honey) and let the kale sit in the dressing for an hour or more. Add some other good things — dried cranberries, orange or apple slices, sesame seeds, hazelnuts– whatever you like.

Or green soup. I’ve already got my parsley soup ready for St. Patrick’s Day,  a nice bright green concoction– and it was easier to make than ever, thanks to my new immersion blender — and many thanks to Cathy for that! (The recipe for the parsley soup is here — I recommend making double the quantity.)

I love the way my father saw St. Pat’s Day as a kind of immigrants’ day. In my own small way–even if it’s just by eating green food– I want to honor the joy and and celebration my dad felt remembering his welcome to America. For me, that’s what the day is all about.

8 Comments

Filed under salad, soup, spring, supper time, Uncategorized, vegetables