Saturday, November 9, 2013

Kale and kimchee fried rice

I've done kimchee fried rice on this blog before but this time I've added sautéed kale to the mix.  I just wanted to show how versatile and delicious kale can be.

Sunday, November 3, 2013

Kale Mac and Cheese

My grown up version of Mac and cheese.  Still cheesy, creamy and delicious.

1/2 cup of cheddar cheese
1/2 cup of monterey jack cheese
3 tbsp of butter
1 tbsp of olive oil
2 stalks of leeks chopped
1 clove of garlic chopped
4 stalks of kale vein removed and chopped
1/2 box of pasta  (whatever you like – I used Fusilli)
2 cups of milk
1 tbsp of flour
1/2 tsp of dry mustard
1/2 tsp of cayenne (Omit if you don't want it spicy)
pinch of nutmeg  (please use from whole nutmeg)
salt and pepper to taste.

Boil water for pasta, and cook the pasta 'til al dente.
In a large frying pan, heat 1 tbsp of butter and olive oil.  Be cautious not to burn the oil and butter.
Add leeks and heat 'til softened, about 5 minutes, add garlic saute for couple more minutes.
Add kale , salt and pepper, sauté 10 minutes till it's wilted. Make space in the center of the pan and add remaining butter and melt.  Add flour and mix well with butter.  Add milk stir till it comes to boil and thickens.  Lower the heat and add the cheese and stir til the sauce is nice and cheese.  Add pasta stir well make sure everything is incorporated.  Now is good time to taste to make sure it's well seasoned and salt and pepper if need it.  Pour everything in to a casserole dish, sprinkle the top with Parmesan cheese and bake in a 375 degree oven for 30 minutes.  Let cool before serving.

Here are some photos of cooking process.