We're off to Big Bend, y'all! Checking oil, loading up, forgetting things...
I'll be glad to get out into the wild after spending so many frantic hours in front of the computer seeing if I was winning the Apartment Therapy contest (not). Time for some hot springs in the river and food by the fire.
Thank you all SO much for voting for me in the contest. I don't think it's actually over yet, but I'm down by 100 points or so and I just don't know any more people! Hahaha.
I hope you have a wonderful holiday, if you do celebrate this one. We call it "Grateful Day" around here. Hey, maybe we should all wear tie-dye and play Grateful Dead songs all day. Or not.
Anyway, I'm so grateful for so many things...my family, my friends, my life, YOU! I am one lucky girl, I tell ya.
Oh, yea, and Roberta told me I ought to repost that incredible greens and potato recipe from the Bryant Terry cookbook in case anyone was looking for something interesting to cook for TG. Great idea!!!
Here ya go, chicas!PS Remember - it sounds more complicated than it is.
PPS Follow the recipe exactly (except you can use cow milk if you want like us heathens over here.)
3-4 medium yellow potatoes, peeled and sliced into 1/4 rounds (I used red potatoes because that's what I had.)
6 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Coarse sea salt (any salt is fine, really)
1 bunch collard greens, trimmed and chopped into bite-sized pieces
1 bunch mustard greens, trimmed and chopped into bite-size pieces ( I used swiss chard cuz that's all the store had that was similar.)
4 large garlic cloves, minced
1 cup panko bread crumbs (you could use very finely ground bread crumbs, but panko is easy to find in most stores and I highly recommend using it. It's just a kind of bread crumb.)
1 1/2 cups unflavored rice milk (I used regular)
*Preheat oven to 450 F
*In a large bowl, toss the potatoes with 1 tablespoon olive oil, the chili powder, red pepper flakes, thyme, oregano, and 1/4 teaspoon salt
*Transfer potatoes to a parchment lined baking sheet (I did not have any parchment so I just lightly sprayed the pan with Pam stuff), spread in one layer, and roast for 20 minutes. Gently turn the potatoes over with a fork and roast for another 15-20 minutes, or until potatoes are tender and browned. (Mine were done after the first 20 minutes and I did not put them back in.)
*While the potatoes are roasting, bring 4 quarts of water to a boil in a large pot. Add 2 teaspoons of salt and the greens and cook, uncovered, for 5 minutes until shrunk down. Drain in a colander.
*In a heavy, wide saute pan, combine 2 tablespoons of olive oil and the garlic. Turn the heat to medium and saute until fragrant, about 1 minute (don't burn the garlic!). Add the greens and 1/2 teaspoon salt, raise the heat to high, and saute, stirring often, until the greens are well coated with oil and most of the liquid has evaporated, about 2 minutes. Remove from heat.
*Transfer the greens to a colander and press them gently to extract their excess liquid. Remove to a cutting board and coarsely chop. (They'll be hot. Go ahead and let them cool a bit.)
*In a small bowl, combine the bread crumbs with 3 tablespoons of olive oil.
*Lightly oil a casserole dish (I used a small, square, glass one). Arrange one layer of the potatoes on the bottom. Spread half of the greens over the potatoes and repeat. Pour the milk over the top of the whole thing. Spread the bread crumbs evenly on top of the gratin, cover with aluminum foil, and bake for 45 minutes.
*Remove the foil and place under the broiler for just a few minutes (very few) to brown the top.
*Add pepper to taste and serve immediately. (I forgot to do this. The pepper, not the serve.)
*Scarf down like a wild animal and ask for more.
Ho cakes are just your favorite unsweet cornbread recipe made soupy and cooked on a griddle like pancakes.
Chipotle aioli is made by cutting up 3 or 4 garlic cloves and throwing them in a blender or food processor with 2 or 3 canned chipotle peppers and several globs of mayonnaise. Blend it all up and adjust to taste. You can't go wrong; those are the ingredients, make it like you like. Slather that on your ho cakes.
You'll need beer (or milk or water or beer) as both the casserole and the aioli are a tad spicy. Good spicy, not ulcer spicy.
Then you can bow your ass down to me as the goddess who introduced you to this bounty. Bow down, I say.
Oh, and buy that book because if everything in here is as good as this...holy crap, it's a brave new world, Aldous!
(You can buy it over there on the right hand column in the section called My Favorites. I get about 2 cents if you click through and buy it from here. )