Text 5667, 84 rader
Skriven 2013-10-10 06:10:46 av Dave Drum (1:261/38)
Ärende: Chile 4238
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kale Dressing
 Categories: Stuffing, Wine, Greens, Chilies, Poultry
      Yield: 9 Servings

      2 lb Country-style white bread;
           - crusts removed, in 1"
           - pieces
    3/4 c  Extra-virgin olive oil;
           - divided
      2 tb Fennel seeds
    1/4 c  Unsalted butter
      2    Sprigs rosemary
      1    Dried chile de árbol; broken
           - in half
  1 1/2 c  Minced fennel
  1 1/2 c  Minced onions
      2 tb Fresh thyme leaves
      3 cl Garlic; thin sliced
           Salt & fresh ground pepper

MMMMM------------------------TUSCAN KALE-----------------------------
    1/2 c  Dry white wine
  3 1/2 c  Chicken or turkey broth
      2 lg Eggs; beaten to blend

  Ingredient info: Dried chilies de árbol, thin, red, very
  hot 3"-long chilies, are available at Latin markets,
  specialty foods stores, and some supermarkets.

  Preheat oven to 400øF/205øC. Using your hands, toss bread
  in a large bowl while drizzling with 1/2 cup oil,
  squeezing bread to help it absorb oil. Spread out on 2
  rimmed baking sheets, dividing equally; set aside.

  Toast bread, stirring often and rotating baking sheets
  halfway through, until croutons are golden brown and crisp
  on the outside but still a little soft inside, about 20
  minutes. Let cool; return to large bowl.

  Meanwhile, toast fennel seeds in a small skillet over
  medium heat, shaking pan often, until seeds are fragrant
  and light gold, 2-3 minutes. Let cool. Using a spice mill
  or a mortar and pestle, coarsely grind fennel seeds; set
  aside. Alternatively, crush seeds in a resealable freezer
  bag with bottom of a heavy skillet.

  Heat a large skillet over medium heat for 2 minutes. Add
  remaining 1/4 cup oil and butter. When butter is melted,
  add rosemary sprigs and chile; let sizzle in pan for 1
  minute, then add crushed fennel seeds, fennel, onions,
  thyme, and garlic. Season with salt and pepper and sauté
  until vegetables are tender and lightly caramelized, 6-8
  minutes. Discard rosemary sprigs and chile. Add vegetable
  mixture and Slow-Cooked Tuscan Kale to croutons.

  Boil wine in same skillet over medium-high heat until
  reduced by 3/4, 1-2 minutes. Add broth; bring to a boil.
  Add to crouton mixture; toss well. Season with salt and
  pepper. Add eggs; stir to distribute. Transfer to a
  13x9x2" baking dish. Cover with foil.

  Bake dressing until heated through, about 30 minutes (a
  knife inserted into the center should be hot to the
  touch). Remove foil and bake until bread is golden and
  crisped on top, 25-30 minutes longer.

  by Suzanne Goin

  Bon Appétit | November 2012

  Yield: Makes 8 to 10 servings

  MM Format by Dave Drum - 29 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... A world without tomatoes is like a string quartet without violins.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)