Family Recipes Cookbook

The cookbook I never got around to finishing…

Baked Kale and What To Do With It 10/19/2013

I went through this period as I was transitioning to a more local/seasonal diet where I had one of those home delivery services. And to really force myself, I let them decide what to deliver to me as long as it was local (within 100 miles) and seasonal. Then we would force ourselves to figure out what to make with it. It was a great experiment!

I don’t do the delivery anymore because I love my Co-Op and don’t need home delivery when the Co-Op is all local/seasonal anyway. But the process really was a forcing function to get me to explore different things.

And one of those was Kale. Yes, I know. Kale is all the new trend and whatnot. And why not? It grows like a weed (I’ve been growing it myself starting this past summer) and is all super-foody good-for-you. Sometimes trends are good!

But to make it into a salad I like requires a heavier dressing than I normally like. And to make it all Southern greens style sort of takes away from the super-foody aspect (though you should taste what Reijo can do with Collard Greens! Recipe to come).

So I did some Googling and found baked Kale chips. Which were awesome!

  • Tear the kale into chip-sized pieces
  • Put in a zip-lock bag with a drizzle of olive or grape seed oil and two shakes (no more!) of seasoning salt (I like Colonel Lee’s)
  • Lay out on a baking sheet and cook at 350 degrees for 15 minutes
  • Eat as chips (my 9-year old god-daughter ate an entire tray!) or …
  • Put back in a zip-lock bag and crush it to use later in potatoes, eggs, casseroles, etc. (you’ll  get the hang of it).

In the bag, it lasts for months and is a great way to incorporate seasoning salt and kale in certain dishes. Even if you don’t like kale, I promise.


Smashed Tarragon Potatoes

In every household, current or past, there are staple sides. Those things you make without a recipe and almost without thinking as a complement to the main dish. Isn’t fancy and is rarely hard. Think about it, you know you have several. Or at least your mother did.

In our house growing up, one of those sides was parsley potatoes. Very simple: quarter red potatoes; boil; drain; mix with butter, parsley, salt, and pepper. Presto you have a side to steak, seafood, whatever. I loved those as a kid. I love potatoes (which are now my carb god send now that I have to severely restrict wheat).

So in college, in one of my first apartments with a real kitchen, I was making steak and wanted to make the parsley potatoes. It’s so simple there’s no way I needed to call my mom to get the recipe. So I cut the potatoes, boiled them, and drained them. Then as I was mixing in the butter I realized I had no parsley (dried, no one did fresh herbs back then). Hrrrmmm.

So I grabbed that which was green and seemed similar to parsley and dumped it in the potatoes. It was tarragon. And no, I put no more thought into it then it was green like parsley.


And so parsley potatoes have ever since been tarragon potatoes and I’ve wowed many a dinner guest in my house with them.

You don’t mash them, but in the course of mixing in the butter and tarragon they get a bit smashed.

Brussels Sprout Hash & Smashed Potatoes

Of late, as I’ve been incorporating more local/seasonal greens in the fare, I started mixing in hashed Brussels sprouts and/or baked kale (recipes to come). For the Brussels sprouts, Just make the potatoes as described above then slice/dice up some Brussels sprouts and sauté in butter or oil with salt/pepper or seasoning of choice (I prefer Colonel Lee’s). Then mix them up with the potatoes (tarragon and all).

Smashed Potatoes w/ Baked Kale

Make the potatoes (with or without the Brussels sprouts though I like them with) and throw some crumbled baked Kale into the potatoes.


Zucchini Tian 07/31/2012

Filed under: Adrienne DeArmas,Fall,Main Course,One Dish Meals,Oven,Sides,Summer — dearmasa @ 9:35 AM

© 2010, Martha Rose Schulman.

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Yield: Serves 6

From the July 31, 2010 Splendid Table).

This is a classic Provençal gratin, one of my favorite dishes from the region. It’s bound with rice and egg, it’s great cold or hot, and if you have more summer squash than you know what to do with, look no further.


3 tablespoons olive oil

1 medium onion, chopped

2 to 3 large garlic cloves, to taste, minced

2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice

Salt and freshly ground pepper

2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme

1/2 cup Arborio rice, cooked

2 eggs

3 ounces Gruyère cheese, grated (3/4 cup)

1/4 cup breadcrumbs (fresh or dry)


1. Preheat the oven to 375ºF. Oil a 2-quart gratin dish.

2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat.

3. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.


Farro with Greens, Carmelized Onions and Vegetarian Chorizo 06/03/2012

Makes 3 servings as a meal, more when served as a side dish


1 cup farro (rinse and soak for 20 minutes)

2 cups kale and beet greens (and stalks), chopped

1/2 onion, diced

4 tablespoons garlic

2 cups vegetarian stock (I use Better than Bullion)

1 cup crumbled chorizo flavored tofu “sausage”

3-4 tablespoons olive oil, divided

splashes white wine

  1. Place farro in a bowl and rinse with cool water, allowing farro to rest for 20 minutes while you prepare the rest of the ingredients.
  2. Turn on teapot for boiling water if using bullion for vegetarian stock. If using homemade stock, put two cups in a pot and heat, but don’t boil. The stock will need to be warm when you add it to the rest of the ingredients. If making bullion, make sure the stock is still hot before adding.
  3. Prepare vegetables: dice the onion, press the garlic (if not using prepared), wash and chop the greens and stems.
  4. in a 3 quart pot with a lid, add half the olive oil and heat on med-low. Add diced onion and carmelize, approximately 10-15 minutes. Add garlic (more or less as desired). Stir as needed. When the onions are soft and the garlic is starting to stick to the pan, add a splash of wine to deglaze. Add the greens and stir until greens are bright green.
  5. In a separate frying pan (just after you added the greens to your pot), add remaining olive oil, heat on med-high, and add crumbled “chorizo” tofu. Fry until crispy on the edges, but don’t burn. Your greens should be bright green now.
  6. Add “chorizo” to the greens mixture in the pot and stir. Drain the farro, shaking off any excess water. Turn up the heat to med-high, and add the farro. Stir until well mixed. Add the vegetable stock and stir until the water starts to boil around the edges. You shouldn’t need to add salt, but I did add some ground pepper before reducing the heat to low and covering the pot. Cook, covered, for 20-25 minutes. When done cooking, stir and serve. Depending on your stove and your interpretation of low, you might need to increase or reduce the cook time, but it’s done when the liquid is absorbed by the farro. Enjoy!

Asian Slaw with Ponzu Dressing 08/05/2011

Filed under: Adrienne DeArmas,Salads,Sides,Summer — dearmasa @ 11:55 AM

Prep Time: 10 minutes

Servings: 4

If you are not serving immediately, combine the dressing, but do not add the dressing until just before serving.


1/2 head cabbage, shredded

1 cup snow peas, cut on the diagonal into matchsticks

1 cup daikon radish, coarse chopped

2 cups fennel bulb, coarse chopped

1 cup celery, cut lengthwise, and then finely sliced

1 cup slivered almonds

optional: 1 granny smith apple or two bartlett pears, seeded and coarse chopped


1 cup ponzu sauce

3 tablespoon sesame seeds

1 teaspoon dark or toasted sesame oil

To make the dressing, in a bowl, whisk together the ponzu and toasted sesame oil.

In a large bowl, combine the vegetables/fruit and sprinkle sesame seeds on top. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor.

Based on a recipe from:

Source: via Potomac Vegetable Farm C.S.A. newsletter


Risotto Rosso 11/25/2010

Filed under: Adrienne DeArmas,One Dish Meals,Sides,Stove Top — dearmasa @ 8:46 PM

Serves 4

2 tablespoons olive oil, divided use

3 tablespoons butter, divided use

4 ounces diced mushroom caps, shiitake or cremini

2 ounces diced pancetta

1/4 cup diced shallots

1 cup carnaroli rice, or use vialone nano or arborio

1/2 cup fruity red wine

2 cups beef broth

3 cups chicken broth

1 ounce Parmigiano Reggiano, finely grated

2 tablespoons chopped Italian parsley

salt and pepper to taste


1. Heat 1 tablespoon olive oil and 1 T butter in a heavy skillet over medium heat. Sauté diced pancetta until the fat begins to render. Add diced mushrooms, and saute over medium high heat until pancetta and mushrooms are golden and slightly crisp. Remove from pan with a slotted spoon and set aside.


2. Combine beef and chicken broth in a large measuring cup or a saucepan. Heat the broth in the microwave or on the stovetop until simmering, and maintain it at a bare simmer. Add 1 T olive oil to the fat in the pan and briefly sauté the diced shallots over medium heat until softened but not brown. Add the rice and sauté, stirring frequently, until the rice is completely opaque but not golden. Add the wine and stir until the rice is pink and the wine is evaporated. Reduce heat to medium low.


3. Begin adding the simmering broth, 1/2 cup at a time, stirring constantly. As soon as each addition of broth is absorbed into the rice, add another 1/2 cup. When you have only 1 cup of broth left, return the pancetta and mushroom mixture to the pan to let the flavors blend into the rice. When all of the broth has been absorbed, the rice should be creamy, but not mushy. You may need a little more or less broth, depending on your rice.


4. Add 2 T butter and stir until melted. Add Parmigiano Reggiano and stir to incorporate, then add parsley and stir briefly. Season to taste with salt and pepper and serve immediately.



Lemony Swiss Chard with Fried Capers and Garlic 07/31/2010

Filed under: Adrienne DeArmas,Sides,Stove Top,Summer — dearmasa @ 7:12 AM

From the author of the recipe: “This has got to be my new favorite swiss chard recipe. I belong to a farm CSA and have been having a lot of fun working with whatever shows up. I’ve been getting a lot of greens lately, and needed to develop some variety in my recipes. I love the flavors of fried capers and garlic and started from there when developing this very easy recipe. I think I’ve had it now 4 nights in a row!”

Serves 2-4 (depending on how much you want)
  • 2 bunches of green swiss chard
  • 3 tablespoons olive oil, divided
  • 2 tablespoons capers, drained
  • 8 garlic cloves, peeled and minced
  • 3 tablespoons Italian parsley leaves
  • 2 tablespoons unsalted butter
  • juice from 1 lemon
  • 1/4 teaspoon dried red pepper flakes
  • salt and pepper to taste
  1. Bring a large pot of well-salted water to a boil. Tear the swiss chard into large pieces, separating the central stalk from the leaves. Cut the stalks into 2″ long pieces. Put the chard stalks into the boiling water first and cook for 10 minutes. Add the leaves and cook for another 10 minutes, or until the leaves and stalks are tender. Drain and set aside.
  2. Heat up 2 tablespoons of the olive oli in a saute pan that is large enough to accomodate the swiss chard. When the oil is hot, add the capers and cook for about 1 minute. Add the garlic and cook another minute. Add the parsley and cook another 1-2 minutes.
  3. Add the swiss chard and toss to cover the chard with the caper garlic mixture. Add the last tablespoon of olive oil and the butter. Add the lemon juice and thoroughly toss to mix in. Sprinkle with the crushed red pepper flakes and season to taste with salt and pepper.
  4. Serve as a side dish or do as I did last night and lay a piece of fish on top and enjoy!