It's 12:13 am and time for a KPK Special Report. I think I have a weird food twitter thing happening. Recent dishes in the KPK . . . Hot Spicy Chili with Beef Brisket and New Mexico Chiles - This chili was developed using the usual chili suspects like onion and green pepper with some new tricks and ingredients I learned from a recipe for Chicken Tortilla Soup. Really Texy-Mexi and flavorful.
Joey's Garden Green Bell Peppers Stuffed with Italian Sausage, Risotto, Tomatoes & Cheese - This was a dish that evolved without a recipe and with conflicting thoughts of cooking or not cooking the filling. I think the extra steps paid off with a juicy, flavorful filling of spicy sausage and moist risotto.
Polpette di Melanzane - Eggplant, grated Pecorino, garlic, fresh bread crumbs, fresh parsley and a beaten egg. Shaped into balls, dusted with flour, fried until brown in olive oil. I intend to perfect this recipe in my quest to replicate Uncle Benny's fond memories of the delicioso polpette di melanzane from the "old country". I think I'll pick Uncle Tony's brain in the next step of my research.
Kale - Geeez, I love kale. It's delicious and addictive. OK. Here it is. Wash the kale. Shake off the water. Heat some olive oil in a nice big frying pan. Add a bit of butter. Add the kale. Add a sprinkle of kosher salt. Cover the pan. Cook and crackle until the kale actually browns a bit. Toss it around with your tongs. Cover and cook a little longer. Eat it ALL. It is sooooo good for you. It's a little chewy and it doesn't wimp out like spinach does when prepared in the same manner. It needs nothing else. Don't bail on kale. Eat your greens, will ya?
Salads - I really do try to keep the salads new and fun by changing them up all the time with different vegetables, new dressing ingredients and interesting combinations. This salad featured little "light bulb" pickled tomatoes that we bought at the Farmer's Market in a jar labeled "Martini Pickles".
Um, I must work in the morning, so I guess I'll hit Katie's Passion Pillow. I'd rather make caramel apples but I think I'll save that project for later this week. My brain is in the caramel apple think-tank once again. In search of caramel perfection. It can be done.
Until then, I wish you good food, good friends and good health. Thank you for stopping by Katie's Passion Kitchen where you are always a welcome guest. Come back soon! My kitchen is always open.
Katharine Fioretti
Katie's Passion Kitchen
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