Kale and Bean Bruschetta
The October issue also had a kale bruschetta. This one has cannellini beans. First, you start by making the Cannellini Beans with Kale, which has the obvious ingredients, plus onion, garlic, bay leaf, sage, lemon juice, salt, and crushed red pepper. The mixture is set on top of toasted bread that is rubbed with garlic. Add a little Parmesan cheese and that's it. I can't say I'm a huge fan of this recipe, but it's not bad. It's just not very easy to eat kale of the bread.
Yumminess: 7 out of 10
Cost: Approx $2.75 for 3 servings
Time: Bon Appetit said 25 minutes for prep and total, once Kale and Cannellini Bean mixture is made. It took me about 10 minutes.
Was it worth it?: It was nice to try, but I won't make it again.
Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing
Another great salad recipe. The dressing for this one was unique and really good: soy sauce, rice vinegar, vegetable oil, fresh gainer, chili-garlic sauce, and cilantro. The steak is coated with oil, salt, pepper, and sesame seeds, then seared. Cook up some mushrooms (for those who like them) and toss everything with the dressing. Wonderfully Asian and refreshing, while still being filling.
Cost: Approx $12.50 for 2 servings
Time: Bon Appetit said 30 minutes for prep and total. It took me about 20 minutes.
Was it worth it?: Yes, another good new salad recipe.
Mushroom and Lentil Pot Pies with Gouda Biscuit Topping
There was no way we could eat this all in one night, so I made one little pot pie for lunch the next day. It worked out really well. The recipe calls for a 2-cup ramekin, but I used a small corning ware that had a lid. The filling was made from lentils, dried porcini mushrooms and their re-hydration liquid, cremini mushrooms, onion, carrot, sage, thyme, garlic,flour, potatoes, soy sauce, and tomato paste. I was certainly surprised by the soy sauce, but it just adds some saltiness, not really any Asian flare. The topping is a mixture of flour, cornmeal, baking powder, salt, butter, buttermilk, and some Gouda on top. It asks you to combine the topping ingredients in the food processor, but I was too lazy for that and it worked out alright just mixing by hand. I love the food processor, but it's a pain in the butt to clean all the time. Then, just bake the pie. The taste was really good. You wouldn't miss too much if you left out the mushrooms. Maybe you could substitute the porcini liquid with beef broth?
Cost: Approx $6.50 for 1 pot pie
Time: Bon Appetit said 1:15 hours for prep and 2:15 hours total. It took me about 30 minutes of prep and 1:30 hours total.
Was it worth it?: Yes, this is a great make-ahead lunch and I'm sure it would be great fresh for dinner.
Rosemary Bread Stuffing with Speck, Fennel, and Lemon
I cna't take any credit for this recipe since Shaun made it. It was one of those nights that it really took all hands on deck. The bread in this recipe is rosemary-olive bread. When I went to Whole Foods I was so excited to buy it because I always drool over those loaves with olives and now I finally had a recipe to use it in! Funny enough, they were all out. I asked the baker if there were any left and told him I was sad and shared my sob story. He just happened to have the cut-up bread in the back that was to be used for samples. Perfect for a stuffing, and free! The rest of the ingredients are butter, white wine, golden raisins, fennel seeds, fennel bulb, shallot, prosciutto, lemon peel, chicken broth, and egg. Thanks to Shaun, it turned out very well. It's a more traditional stuffing with a little flare from the olives in the bread and golden raisins.
Yumminess: 8 out of 10
Cost: Approx $9.75 for 8 servings (with free bread)
Time: Bon Appetit said 1:10 hours for prep and 2:30 hours total. It Shaun about 30 minutes of prep and 1:50 hours total.
Was it worth it?: Yes, this is a good stuffing recipe.
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