Kale Chips

Kale and I are very early on in our relationship. I don't know why, but it's just something I haven't had a lot of. But after hearing about all of its healthful properties (like tons of vitamin A, iron, and antioxidants) I wanted to try to incorporate more of it into my diet.

It's kind of like brown rice, or quinoa. Or Birkenstocks, and sun visors. There's some health benefits in there, but they just aren't very sexy.

So therein lies the challenge. I tried to smoothie-ize kale but unlike spinach, whose taste virtually disappears in a glass of fruit and yogurt, kale really makes itself known (in a not so palatable way).

That's why chip-izing it really works for me. Crispy, salty and slightly toasty. Not quite the same as potato chips but snack-worthy nonetheless. I can tell this is the beginning of a beautiful relationship.

serves 2
recipe adapted from allrecipes.com
prep time: 5 min / cook time: 10-15 min

INGREDIENTS

1 bunch kale

1-2 tbsp olive oil
sea salt

INSTRUCTIONS

• Preheat oven to 350˚ F. Line a baking sheet with parchment paper.
• Remove leaves and tear into bite size pieces. Wash thoroughly in a salad spinner.
• Drizzle kale with olive oil and sprinkle with salt.
• Lay flat in one layer on a baking sheet. Bake until edges are brown but not burnt, 10-15 minutes.

** SAMIWICH'S NOTES **

• I didn't have parchment paper but used a Silpat instead, and it worked great.

• I tried drizzling truffle oil over the kale after the last step - which was really good!

SAMIWICH'S DIFFICULTY RATING

SAMIWICH'S TASTE RATING

Limoncello

makes 7 cups

recipe adapted from Giada De Laurentiis

prep time: 40 min / cook time: 5 min

INGREDIENTS

10 lemons

* I used organic meyer lemons . . . THANK YOU MISS JEANNE!

1 bottle of Vodka (750mL)

3 1/2 c water

2 1/2 c sugar

INSTRUCTIONS

• Using a vegetable peeler, remove the peel from the lemons in long strips.

• Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith.

• Place the lemon peels in a 2 quart pitcher.

* I didn't have a pitcher, so I used a small container and transferred it into a large dish.

• Pour the vodka over the peels and cover with plastic wrap.

• Steep the lemon peels in the vodka for 4 days at room temperature.

• After 4 days, stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

• Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.

• Strain the limoncello through a mesh strainer. Discard the peels.

• Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

** ADDIECAKES' NOTES **

• If you are not using organic lemons, be sure to scrub the lemons well to get as much of the wax off as possible.

• This recipe can be used with different citrus fruits such as oranges, limes or tangelos.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Brunch at Ad Hoc

If dining at French Laundry is like a Black Tie gala with luminaries, champagne, and an 80-piece orchestra, dining at Ad Hoc is like a summertime bbq with your best friends, ice-cold lemonade, and your all-time favorite tunes playing in a loop on your iPod. (Albeit a bbq where the burgers are probably hand-ground and the lemonade is fresh-squeezed). But both are great experiences. And both are Thomas Keller.

Last year our pal blogged about a fabulous dinner at Ad Hoc, and at the time I was more than a little jealous. So when the opportunity arose to celebrate his, and another friend’s birthday at Ad Hoc for brunch, I jumped at the chance – even though it involved one of my least favorite things: Waking. Up. Early. (on a weekend, no less). I'm just not a morning person, you see.

Located about an hour from San Francisco in Yountville, Ad Hoc is known for its fried chicken, which is served on Mondays and during dinner only. We lucked out and had what was (in my opinion) the next best thing – country fried steak and eggs. The battered flatiron steak was crispy, juicy and delicious – served with perfectly cooked sunny-side up eggs on rounds of rich brioche.

Barring any dietary restrictions, everyone gets whatever's on the 3-course prix fixe brunch menu that day. (Plus mimosas, of course.) First up was a fresh, tender, butter lettuce, radish and chicken salad with green garlic dressing and some of the creamiest, yummiest avocados I've ever had.

The country fried steak was next, served family style in stainless steel skillets with crispy yukon potatoes and fresh peas. And our meal came to an end with a soft, sweet cashew panna cotta with caramel and shortbread cookies. At $34 for 3 courses, this is one sweet deal.

I became an instant fan of their family-style service and warm, welcoming setting. Everyone, from the staff to the diners, seemed genuinely happy and excited to be there. I also became a fan of their coffee, an award-winning French Laundry blend by local roaster Equator Coffee (you can travel up the street to purchase it at Bouchon Bakery afterwards). And lastly, I became an even bigger fan of Thomas Keller himself, if that's at all even possible.

SAMIWICH'S TASTE RATING