Posts tagged ‘hazelnuts’

January 20, 2012

Raw Silverbeet Salad, inspired by City Bakery

I worked at City Bakery in New York for a brief stint. They’re known for their hot chocolate (they allocate a different type of hot chocolate to each day of February! Insane!), handmade marshmallows, divinely buttery cookies and the invention of the pretzel croissant (oh dear lord, the pretzel croissant is perfection.)

I gained a few L.B.s that autumn. No big deal.

Oddly enough, my favorite part of working there was their lunch buffet, which we were given full access to on our breaks. Chef Ilene Rosen is responsible for this impressive savory spread that never failed to beautifully highlight seasonal vegetables. A mainstay of her salad bar is the raw kale salad. People love this dish. Rave about it. How does she make kale taste SO good?

I know that I have a strong affinity for all edible plants, but if ever a vegetable dish could be likened to crack – this would be it.

It’s so simple, but so perfect. Salty aged cheese with the fragrant crunch of hazelnuts, the sweetness and bite of a little red onion amidst a bed of dark emerald ribbons of kale.

Very romantic right?

I felt that a home made version was in order this week. Unfortunately, I cannot find kale in Sydney so I used silverbeet – that’s Swiss chard to my fellow Americans. I love kale, but this works just as well here. And truth be told, I think the good quality cheese and olive oil play a big roll in the crack-ishness of the dish.

Another thing I love about this salad is that it can be dressed hours before serving it. Because the silverbeet and kale leaves are much stronger than spinach or lettuce, they take on the olive oil gracefully – like they’re being marinated. You can of course eat it right away too – but I think it gets a little better after sitting in the fridge for a couple of hours.

Raw Silverbeet Salad, City Bakery Style
(Serves 4 as a side)

- 6 cups-ish of silverbeet (or kale) leaves, center stems cut out and finely shredded*
– 1 small red onion or shallot, very thinly sliced
– 2 tablespoons toasted hazelnuts
– 1 tablespoon of dried cranberries
– 2 tablespoons olive oil
– 2 teaspoons white vinegar
– 1/4 cup good quality Parmesan or aged Gouda cheese, finely grated.
– salt&pepper
– pinch of red chilli flakes (optional)

Toast hazelnuts in a dry skillet on a medium-low heat for about 5 minutes until golden and fragrant. Set aside.

Put silverbeet and sliced onion in a large mixing bowl, pour olive oil in and mix well (this coats the leaves so the cheese can stick to them). Add vinegar, chilli flakes, a little bit of salt* and a healthy grinding of black pepper. Toss again.

Add cheese in batches and toss, making sure it’s evenly distributed. Finally, add hazelnuts and dried cranberries. Serve within a few hours.

While the salad is perfect on its own, it also welcomes many different additions.
Some options:
– Toasted sesame seeds
– Granny Smith apple
– Red pepper, thinly sliced
– Avocado
– White beans

*Notes:
I would really recommend spending an extra minute making sure your silverbeet leaves are very finely shredded. Because the leaves are on the tougher side, the texture of the salad is much more enjoyable with thin ribbons of the bubbly leaves.

Only add a little salt, if any, of your own. The cheese will bring the saltiness.

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January 19, 2012

Chocolate Pudding Parfaits

When Death by Chocolate was declared the January theme for the Sweet Adventures Blog Hop, I couldn’t help but be enthusiastic. Chocolate is almost as good as having a blank canvas – it’s full of possibilities and potential.

My first instinct was to bake. But I had to be real and think about what I really wanted to make and eat on a warm Sydney night. Ice cream crossed my mind, but then I got all sentimental.

There are some things that you don’t realize you’ll miss until you don’t have them anymore. I’ll spare you a relevant song quote, but it’s true. I never would have thought I would miss the New York subway system or the Avenue A Key Foods, but there you are.

And then, there are some things that you anticipate missing. You know at some point in the future you won’t have this thing at your fingertips and you’ll be bummed out about it. Usually when this thought of missing something in the future crosses your mind, you are presently enjoying that very thing, minimizing the impact of the feeling.

Let me illustrate this rambling session with some examples of things from America that I have anticipated missing, that have now become well and truly missed:
– My friends
– My family
– Our E4th Street apartment
– Fresh-caught fish from my Dad
– Franks Red Hot Sauce
– Trader Joe’s
– Chipotle Tabasco Sauce
– Fudgesicles
– Whole Foods
– Tapeo 29, favorite date-night and boozy brunch spot
Jello pudding cups

I’ve always known the pudding would be an issue. The lack of chocolate pudding (or puddin’, if you prefer) in my life lately does not go unnoticed. This recipe (from fellow blog-hopper and former New Yorker, JJ at 84th & 3rd) is perfect. It’s simple, has a much better ingredient list than the Jello brand, and best of all: it tastes and feels just like the pudding I miss a little bit.

Don’t even get me started on the fact that pudding actually means something else entirely in Australian dessert language – I don’t want to talk about it. Not now. Now, we eat chocolate pudding, raspberry and hazelnut parfaits!

P.s. Thank you for kindly ignoring the fact that there are two different types of hot sauce on that condensed list. I have a problem.

Chocolate Pudding
Serves 4 (recipe adapted slightly from 84th & 3rd)
– 1/3 cup of cocoa powder
– 1/4 cup of sugar
– pinch sea salt
– 2 cups of milk, divided
– 2 tablespoons brewed espresso
– 1 tsp vanilla
– 2 Tbsp cornflour
Parfait layers (optional)
– Crushed cookie
– Chopped hazelnuts
– Frozen raspberries
– Toasted coconut

Place sugar, cocoa and salt into a medium saucepan and whisk together.

Whisk in 1/4 cup of the milk into the dry ingredients until smooth. Add another 1 1/2 cups of milk and the espresso, whisk to combine. Bring to a boil over medium low heat, then reduce immediately to a simmer.

Stir corn flour and vanilla into remaining 1/4 cup of milk until smooth, pour into simmering chocolate mixture and whisk gently for 4 1/2 minutes. Pudding will thicken further as it cools.

Pour hot pudding into a medium heat proof bowl. Refrigerate until cool.

Once cooled, make it a parfait by placing cookie, hazelnuts, toasted coconut and raspberries in the bottom of your serving cup and spooning the pudding over it. Create as many layers as you’d like or simply top off your glass with more of the same elements.

Other ideas for parfait layers:
– Sliced banana
– Whipped cream
– Ice cream
– Peanut Butter
– Chopped peppermint patties
– Granola
– Dried cherries
– Brownies

For more chocolatey goodness, head over to the Sweet Adventures Death by Chocolate Blog Hop page at the Hungry Australian.

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