We're really into fish, potatoes, and kale this winter. You may have noticed kale starring in many meals lately. It's interesting...I didn't eat kale or swiss chard all that much this summer, but now that it's winter, I get a bunch of kale every week, I guess because it's one of the only greens I can find these days. Jesse loves it, while I just tolerate it, but hey, it's good for me. As I've mentioned before, my favorite way to eat kale is sauteed with a lot of onions and garlic and a little bit of balsamic vinegar and dijon mustard, which really sweetens up its bitter taste.
I saw a video online a while ago about preserving basil by keeping it in a water-filled vase and covering it with a plastic bag, and I thought I would try it on kale.
It works like a charm. It perks up old floppy kale right back up and makes it last for about a week, which is good for those of use who live in NYC where life tends to get in the way of dinner plans.
So speaking of dinner, last Saturday we enjoyed sauteed flounder, a terrible braised red cabbage, and homemade fries. (Check out this post for a better way to cook fish and cabbage). We love our "fish and chips" so much that we made flounder and fries again for a dinner party later that week, with sauteed kale to replace botched cabbage.
We like to roast our potatoes in thick wedges, eat them with our hands, and call them fries.
I toss them in olive oil, salt, and pepper before they go in the oven, roast them for 40 minutes at 425 degrees Fahrenheit, flipping after 20 minutes so both sides get brown and crunchy. Then we serve them Dutch-style alongside a mayonnaise dip spiked with white vinegar, salt, pepper, and paprika. They are damn good.
And I was in luck. I had these beautiful flowers left over from a work event this week, so I brought them home to enhance our dinner party. I love it when that happens - it makes me seem like the domestic goddess that I'm not.
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