Bruschetta

Why don't I have a photo of bruschetta for this post? Because I would like to make the point that the typical bruschetta topping of tomatoes, garlic, basil, olive oil, etc. is incredibly adaptable. For example, it is excellent over quinoa. Also, this photo turned out much better than the ones of the topping on toast.

I have a pretty solid recipe for bruschetta topping that I have refined over the years and, even though I have posted about it before, I think it warrants another mention (and an updated recipe). Along with the copious amounts of garlic I think a high-quality balsamic vinegar makes a difference here. I use this one. You could also use cheaper balsamic and reduce it.

Bruschetta
Ingredients

• 3/4+ pounds tomatoes, chopped
• 3 cloves minced garlic
• 3 tbsp. extra-virgin olive oil
• 1-1.5 tbsp. good balsamic vinegar (again, I use this one) 
• 1/4 cup fresh basil, stems removed and chopped small (I used the equivalent of one basil "ice cube" that I froze earlier this summer, which includes a little olive oil) 
• 1/4 tsp. salt or to taste
• 1/2 tsp. ground black pepper
• Baguette, cut into thin slies
• Parmesan cheese to taste

Directions

• Combine the tomatoes, garlic, oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for at least 10 minutes, ideally longer.
• Optionally, if you are feeling inspired, rub each slice of baguette with a clove of garlic and brush with oil. 
• NOT optionally, lay out the slices of baguette on a baking sheet and top with grated Parmesan cheese. 
• Broil the bread and cheese (or bake on high heat) for 2-3 minutes, or until toasted and melted.
• Serve the bread with the bruschetta topping.

I haven't tried this, but I also know it would also make an excellent panzanella (bread salad).

Sautéed Kale

Apologies for my two-week absence; I have no excuses. 

We have had an abundance of beautiful kale in this year's CSA (every week so far?). I recently heard that, supposedly, Pizza Hut was the largest purchaser of kale prior to 2012 - for salad bar garnishes. I was surprised/felt ahead of the curve for once because I am proud to say that I have been a kale lover since at least 2008. Kale is a strange and confusing vegetable to me because it has this reputation of being a foodie/hippie/health nut darling that no one really likes. Is this true? I think it's incredible! I'm not trying to sound superior at all here - I mean it. It holds up miles better than lettuce in a salad and adds so much more flavor than spinach in cooked dishes. That being said, kale must be handled appropriately. It must be thoroughly marinated and massaged in raw applications, or risks being leathery. It must be cooked down and paired with strong flavors in cooked applications. 

This is by far the simplest way I have prepared kale and truly among the best. I adapted a recipe from Sam Sifton at the New York Times, making one very important substitution. Every ingredient plays a role, but seriously, don't skimp on the garlic.

Sautéed Kale

Adapted from here 

Ingredients

• 3 tbsp. unsalted butter
• 3 large cloves garlic (or equivalent), peeled and minced
• 1 large bunch kale, de-stemmed, chopped (relatively small)
• 1/2 cup stock (I used Better than Bouillon chicken base)
• Salt and black pepper to taste
• 1 tbsp. red wine vinegar, or to taste

Directions 

Heat butter in a large sauté pan over medium heat. Add garlic and cook gently until fragrant. Do not brown.

Add kale to the pan, turn the heat to medium-high, and add the stock. Toss to combine, covering if necessary to decrease the volume before tossing. Cover and cook for 5-6 minutes, until the kale is soft and wilted, but still quite green. Remove cover and continue to cook, stirring, until all the liquid has evaporated. Remove from heat and season to taste with salt and pepper (caution - I didn't need much salt at all). Add vinegar to taste and toss to combine. This is especially wonderful the next day.

I suspect this dish would be good with seasoned rice vinegar, though you'd have to watch the salt level.