• Sausage Stuffing

    Turkey day is fast approaching – I am actually hosting a friendsgiving (for 16!) this weekend so I needed to get my act together in way in advance but I know some of you are still working out your menus.  … Continue reading

  • ACC Travels: Venice, Italy

    Since my darling husband just returned from Italy this weekend it had me reminiscing about the last time he went there to give a speech and was smart enough to bring his wife along!  His speaking engagement was in Milan … Continue reading

  • Clementine Margarita

    It is #nationaltacoday so I figured it would be fitting to post a nice margarita to wash down those tacos.  My friend Naz came over this summer with a bag full of her own cocktail kit and shook up a … Continue reading

  • ACC Parties: Oktoberfest

    I kid you not – the German outfit koozies I got at World Market is 100% the reason why we had an Oktoberfest party.  How could I not???  Also the idea of a fall party with beer and pretzels was … Continue reading

  • ACC’s DC: The Salt Line

    The Salt Line – 79 Potomac Avenue SE Hands down this is my new favorite place to go in DC.  It checks every single one of my boxes – on the water, check; nautical theme, check; great cocktails, check; friendly … Continue reading

  • Palak Chaat

    We here in DC are lucky enough to have one of the most critically acclaimed Indian restaurants in the country, right here in our city.  Rasika, is an elegant and delicious journey through various Indian regional dishes.  Their most famous … Continue reading

  • ACC Travels: Nantucket

    As summer gets into its swing I know a lot of you have travel plans.  If I had it my way, I would spend the whole summer on Cape Cod, preferably Nantucket.  Unfortunately that is not in the cards, but … Continue reading

  • Summertime Strawberry Sangria

    One of the very first dinner parties my husband Patrick and I ever hosted was in the backyard of a house he shared with several roommates.  We invited a bunch of friends over and I attempted to be a hostess … Continue reading

  • French Green Salad

    Sometimes you just want a leafy green salad, am I right?  Especially when it gets hot out, and especially after you spent the weekend eating lots of fried things (guilty).  I tried my best to copy the green salad they … Continue reading

  • Southern Fried Chicken Dinner

    As I may have mentioned before, my mom’s desert island food is fried chicken (as is mine which would be really convenient if we ended up stranded on the same island) so in honor of her birthday today I thought … Continue reading

Sausage Stuffing

Turkey day is fast approaching – I am actually hosting a friendsgiving (for 16!) this weekend so I needed to get my act together in way in advance but I know some of you are still working out your menus.  The best thing about my friendsgiving is that lots of people are bringing their family’s must have Thanksgiving dish so we will have a really fun mix of friends and memories around the table.  My family has several traditions, one being my grandmother’s stuffing with sausage.  My Aunt Carol gave me the recipe years ago and you can see its pretty simple but oh so good.  I have to say I had to tweak it a little as I think a nice hearty bakery loaf is better than Wonder bread and I used homemade chicken stock instead of the boullion but I would NEVER consider not using Jimmy Dean sausage like she did!

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This year I am going to change it up again and mix in some cornbread to reflect our southern home but making it will still make me smile and think of my Nana and that is what Thanksgiving is all about.  If you need more thanksgiving ideas here is a post that compiles all the recipes.  Happy Thanksgiving!!

Sausage Stuffing (printable version at the end of the post)

Inspiration: my nana’s stuffing
Special Equipment:  none

  • 1 loaf of bread, preferably a rustic farmhouse style
  • 4 tablespoons butter
  • 3 onions, chopped
  • 1 fennel bulb, chopped
  • 2 stalks of celery, chopped
  • 2 teaspoons chopped sage
  • 2 teaspoons chopped thyme
  • 1 teaspoon fennel seeds
  • 1 pound Jimmy Dean sausage roll
  • 1 cup turkey or chicken broth
  • 1/2 cup Calvados (apple brandy) or another 1/2 cup stock

Cut the bread into bite size pieces and leave out on a cookie sheet overnight to dry out.

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Preheat your oven to 375 degrees.  In a large skillet heat the butter over medium high heat.  Add the onions, fennel, and celery and cook for about 10 minutes until softened.  Add the sage, thyme, fennel seeds and salt and pepper.  Cook for another minute then add to a large bowl.  Add the sausage to the pan breaking it up as you add it to the pan.

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Cook over medium high heat until no pink remains, about 5 to 6 minutes.  Add to the bowl with the veggies.  Add the bread cubes to the bowl and toss all together.  Pour over the broth and brandy (if using) and stir to combine again.

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Pile the stuffing into a 9 by 13 baking dish and bake for 30 to 40 minutes until the top is crusty.

Sausage Stuffing

  • Servings: 8-10
  • Print

Special Equipment:  none

  • 1 loaf of bread, preferably a rustic farmhouse style
  • 4 tablespoons butter
  • 3 onions, chopped
  • 1 fennel bulb, chopped
  • 2 stalks of celery, chopped
  • 2 teaspoons chopped sage
  • 2 teaspoons chopped thyme
  • 1 teaspoon fennel seeds
  • 1 pound Jimmy Dean sausage roll
  • 1 cup turkey or chicken broth
  • 1/2 cup Calvados (apple brandy) or another 1/2 cup stock

Cut the bread into bite size pieces and leave out on a cookie sheet overnight to dry out.  Preheat your oven to 375 degrees.  In a large skillet heat the butter over medium high heat.  Add the onions, fennel, and celery and cook for about 10 minutes until softened.  Add the sage, thyme, fennel seeds and salt and pepper.  Cook for another minute then add to a large bowl.  Add the sausage to the pan breaking it up as you add it to the pan.  Cook over medium high heat until no pink remains, about 5 to 6 minutes.  Add to the bowl with the veggies.  Add the bread cubes to the bowl and toss all together.  Pour over the broth and brandy (if using) and stir to combine again.  Pile the stuffing into a 9 by 13 baking dish and bake for 30 to 40 minutes until the top is crusty.

ACC Travels: Venice, Italy

Since my darling husband just returned from Italy this weekend it had me reminiscing about the last time he went there to give a speech and was smart enough to bring his wife along!  His speaking engagement was in Milan but since Patrick had never been to Venice before and I am still haunted by my visit from years ago, I decided that is where we should meet up.  Could there be anything more romantic than meeting your love on the Grand Canal???  The fall is a great time to visit Venice as it is MUCH less crowded than in the summer.  You have to be careful for the “Acqua Alta,” ie when the water levels get so high that the canals flood the city (ick) but if you look online there are great resources for estimating when that will happen.  We went mid November and it was perfect.

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Venice is one of the most beautiful cities in the world with incredible art, architecture and natural beauty, but unlike most of the rest of Italy, it is not known for its food.  They have seafood in abundance but many of the restaurants are super touristy and overpriced.  Because things essentially need to be “imported” the quality of some produce isn’t as good as say Florence.  But do not despair!  Do enough research and you can find great food.  I won’t lie – there were a bunch of duds on this trip.  Even the best laid plans can be ruined by closed restaurants, exorbitant prices or a maze of canals.  However, there were several gems.  Here are our favorite stops – I also recommend checking out Chowhound boards before you do any international travel and search the city you are visiting.  I found a lot of these places on there – its basically crowd sourcing from foodies at its best.  Ciao!

Vineria all’Amarone

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How can you not like a place named after some of the best wine made in Italy?  Vineria all’ Amarone is a sweet spot that specializes in wine (duh) and food that goes well with it.  Unlike most places it takes reservations online so perfect for a day when you know you are not going to want to mess around figuring out where to eat.  I highly recommend anything that comes out of their oven, from roasted meats to the lasagna.  We of course ordered a bottle of Amarone, which was so much more reasonable than anywhere you would get it in the States.  Best of all the whole restaurant is decorated with empty bottles from customers who tag it with memories of their meals there.  They have tags in every language and some of the sweetest stories!  Definitely a must try.

Venissa

I highly recommend getting out to some of the islands of Venice during your stay there.  Each has its own character and unique specialty like the glass blowing on Murano.

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Much less known is the tiny island of Mazzorbo, that has Venice’s only vineyard on it, Venissa.  Unfortunately when we were there it was closed for a special event but just walking grounds was pretty incredible.  Venissa is not just a vineyard but also a restaurant and hotel which win rave reviews.

Ristorante Ai Cesendeli

Just a short walk over a tiny bridge from Mazzorbo you get Burano, the island known for its lace makers.  The colors of the homes on the island are a huge draw but as soon as we got there we realized we were starving.  The only restaurant that I could find recommended was of course closed with no reason given but such is the joy of travelling in Europe.

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Luckily we stumbled across this amazing family run spot that served great pizzas and Aperol spritzes for lunch.  I ordered an eggplant calzone type thing and it came with about $15 worth of prosciutto di parma on top!  Absolutely delicious.

CoVino

This place is tucked away – like really tucked away.  The more time you find yourself in Venice the more you will find that you are lost.  That is a good thing!  Just keep walking and eventually you will find it.  I had read about this place a ton and was totally going to give up but Patrick knew I really wanted to go and when we finally found CoVino it was like an oasis (especially since it was pouring out!).  Once inside you feel like you are in someone’s kitchen, and you basically are in the postage stamp of a restaurant.

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Don’t let that scare you off as they churn out awesome food.  It is a 3 course menu and very inexpensive so well worth the hunt.

Vinaria

Almost 100% of the places that line the Grand Canal are tourist traps and are not worth looking at.  Basically if they offer the menu in more than 2 languages with pictures you should keep moving.

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However, the gracious patio overlooking the canal at Vinaria is a lovely place to sit after a long day of exploring and grabbing a glass (or three!) of wine.  Cannot speak to the food but the view cannot be beat.

Al Timon

Patrick doesn’t eat seafood which on an island can be pretty challenging.  I kept reading about Al Timon before we left as one of the few places that does meat right.  We tracked it down in the old Jewish quarter and man am I glad we did.

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As with a lot of places in Venice it is a little confusing once you get in as the menu is all in Italian and everyone seems to know what they are doing.  However, the waiters are really lovely and helped us order this amazing beef tenderloin (not the horse that we were accidentally going to order!!!).  They serve it up family style on a big wooden board with rosemary roasted potatoes, white beans, arugula and loads of other accompaniments.  Some crusty bread and red wine and we were in heaven.

Clementine Margarita

It is #nationaltacoday so I figured it would be fitting to post a nice margarita to wash down those tacos.  My friend Naz came over this summer with a bag full of her own cocktail kit and shook up a bunch of terrific margaritas for us.  Who doesn’t want a friend like that??  She used tangerine juice but that can be hard to find so I used clementine – they are both delicious.  The sweet tang of the clementine juice is the perfect base for the tequila and she introduced me to Patron Lime Liquor which has a more limey taste then triple sec.   These margaritas would go great with my carnitas tacos or maybe some carne asada tacos.  Don’t forget jalapeno chips (I am making these tonight) or my tex mex quinoa salad.  I also used my favorite pequin pepper salt for the rim as the heat makes a nice contrast with the sweetness of the drink but you could use regular salt or skip it all together.  Happy National Taco Day!

 

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Clementine Margarita (printable version at the end of the post)

Inspiration:   my friend Naz’s delicious drink on the go
Special Equipment:  cocktail shaker

  • 2 ounces silver tequila
  • 1 ounce Patron Lime Liqour
  • 4 ounces clementine juice
  • ice, salt and lime wedge

Shake the tequila, lime liquor and clementine juice in a cocktail shaker with ice until cold.  Pour over ice, in a salt rimmed glass if you prefer (I like to use spicy salt).

Clementine Margarita

  • Servings: 1
  • Print

Special Equipment:  cocktail shaker

  • 2 ounces silver tequila
  • 1 ounce Patron Lime Liqour
  • 4 ounces clementine juice
  • ice, salt and lime wedge

Shake the tequila, lime liquor and clementine juice in a cocktail shaker with ice until cold.  Pour over ice, in a salt rimmed glass if you prefer (I like to use spicy salt).

ACC Parties: Oktoberfest

I kid you not – the German outfit koozies I got at World Market is 100% the reason why we had an Oktoberfest party.  How could I not???  Also the idea of a fall party with beer and pretzels was too good to pass up.  This is definitely the kind of party that is perfect for folks that don’t love to cook, as most of the food on this menu is already prepared.  So take your time with displaying the food and enjoying time with friends.  To get people in the mood at my party they were greeted with a mini pumpkin and beer coaster display that I had seen on Pinterest.  I basically stole a whole bunch of random cardboard coasters from bars leading up to the party – shhhh!

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I lit lots of candles and set out flowers in fall colors.  Ideally we would have been outside but it was a grey and yucky day.  Sometimes I think that is more fun because people really hunker in to have a good time.  A couple of my friends have been to beer fests were they give you pretzel necklaces to clean your palate between beer tastings (also presumably to help keep you sober!).  I bought a bag of mini pretzels and just strung them on grosgrain ribbon long enough to put over everyone’s heads.  It was a great favor and helped keep the party going.

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German food can be pretty heavy so I wanted to have a mix of snacky type things as well as a full meal if my guests were so inclined.  On my kitchen island I set out Ina’s famous Green Herb Dip along with endive spears and celery.  Make two batches of this dip – it goes fast!

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It’s not a party without cheese, so I set a whole bunch out on my epic cutting board.  A mix of gouda, cheddar and blue cheese along side some sliced salamis, hearty crackers and grapes give this cheese board a rustic fall vibe.

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You cant have Oktoberfest without beer and once September hits there will be plenty of options in the stores.  I went with a bunch of mixed cases, some actually German and some just fall craft beers.  Make sure to have plenty of water as well (I did a large container so people could serve themselves) and a couple of bottles of wine in case you have some non beer drinkers (!!!).

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Pretzel necklaces was not going to be enough, especially when I live near The Pretzel Bakery (OMG OMG OMG).  So I ordered up a whole mess of them and kept them warm in the oven.  To display them I used a pasta drying rack that has dried exactly zero strands of pasta but was PERFECT for this!

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Stock up on lot of mustard, preferably in a couple of flavors.  Normally I would have put the mustard in ramekins but lets be honest,  it is way more satisfying to squeeze mustard on a pretzel for some reason.

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Oktoberfest means bratwurst so I bought a ton of them and simmered them in beer first – then just throw them on the grill when you are ready.  Set out buns and store bought sauerkraut (because no one ever has needed their house to smell like sauerkraut)  and you are in business.

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I also made a fantastic German potato salad from the New York Times and set out good old potato chips to round out the meal.  But wait – no dessert?  Of course not and what better than German Chocolate Cupcakes.  Or cut out a step and just buy some delicious cupcakes.  That would mean all you have to make is dip, potato salad and grill some bratwurst.  Easy right?  Throw this party to usher in fall or just to justify lederhosen for a beer!

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Chinese Chicken Noodle Salad

This week is a big one for my family because we get to celebrate my Aunt Janice’s birthday and nuptials!  In honor of Auntie Jan I am posting her famous Chinese Chicken Noodle Salad.  I have so many memories of having this dish at her house.  I used to spend at least a week at her house in Upstate New York every summer growing up and I would LIVE on this salad.  Its a great summer dish because its served cold/room temp and the leftover are just as good as when its fresh.  Perfect for a summer BBQ, picnic or easy weeknight dinners.  I finally managed to finagle the recipe out of her and I have been making it like a fiend all summer.  I tweaked the original (of course) just a little to make things a bit easier on myself and also because I like roasting rather than poaching chicken.  This is also a great salad to use up extra ingredients you have in your fridge so feel free to throw in snap peas or green beans etc if you have them on hand.  I am so happy for Auntie Jan and I am SO happy to have this recipe.

Chinese Chicken Noodle Salad (printable version at the end of the post)

Inspiration:  my Aunt Janice’s perfect summer dish
Special Equipment:  none

  • 2 tablespoons sugar
  • 6 tablespoons soy sauce
  • 4 teaspoons black (or rice wine) vinegar
  • 2 teaspoons creamy peanut butter
  • 1 minced or grated garlic clove
  • 1 inch of ginger, peeled and grated
  • 1 1/2 teaspoon red pepper flakes
  • 1 teaspoon peanut oil
  • 2 pounds bone in skin on chicken breasts
  • 8 ounces egg noodles
  • 1/2 teaspoon sesame oil
  • 3 scallions, cut into 1/2 inch lengths
  • 1 bell pepper (I used red) cut into thin strips
  • 1/2 a head of napa cabbage, thinly sliced
  • 1/4 cup sesame seeds

In a medium sized bowl wish together the sugar, soy sauce, vinegar, peanut butter, garlic, ginger, red pepper flakes and peanut oil.  The sauce can be made several days in advance, just store in the fridge.  Heat your oven to 350 degrees and roast the chicken breasts on a baking sheet for 45 minutes, until cooked through.  Let cool and shred.  Chicken can also be made one or two days in advance.  Cook the pasta according to directions and drain.  In a large bowl toss the pasta with the sesame oil and set aside.  In a small dry skillet toast the sesame seeds over medium heat for 4 or 5 minutes (be careful not to burn).

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When ready to serve toss the chicken with the pasta and spread on a large platter.  Top with the napa cabbage, pepper slices, scallions and sesame seeds.  Drizzle on the sauce and toss – my aunt likes to set out the whole salad composed on a buffet and then toss with the sauce right before serving.  It makes for a great presentation.

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Chinese Chicken Noodle Salad

  • Servings: 4-6
  • Print

Special Equipment:  none

  • 2 tablespoons sugar
  • 6 tablespoons soy sauce
  • 4 teaspoons black (or rice wine) vinegar
  • 2 teaspoons creamy peanut butter
  • 1 minced or grated garlic clove
  • 1 inch of ginger, peeled and grated
  • 1 1/2 teaspoon red pepper flakes
  • 1 teaspoon peanut oil
  • 2 pounds bone in skin on chicken breasts
  • 8 ounces egg noodles
  • 1/2 teaspoon sesame oil
  • 3 scallions, cut into 1/2 inch lengths
  • 1 bell pepper (I used red) cut into thin strips
  • 1/2 a head of napa cabbage, thinly sliced
  • 1/4 cup sesame seeds

In a medium sized bowl wish together the sugar, soy sauce, vinegar, peanut butter, garlic, ginger, red pepper flakes and peanut oil.  The sauce can be made several days in advance, just store in the fridge.  Heat your oven to 350 degrees and roast the chicken breasts on a baking sheet for 45 minutes, until cooked through.  Let cool and shred.  Chicken can also be made one or two days in advance.  Cook the pasta according to directions and drain.  In a large bowl toss the pasta with the sesame oil and set aside.  In a small dry skillet toast the sesame seeds over medium heat for 4 or 5 minutes (be careful not to burn).  When ready to serve toss the chicken with the pasta and spread on a large platter.  Top with the napa cabbage, pepper slices, scallions and sesame seeds.  Drizzle on the sauce and toss – my aunt likes to set out the whole salad composed on a buffet and then toss with the sauce right before serving.  It makes for a great presentation.

 

ACC’s DC: The Salt Line

The Salt Line – 79 Potomac Avenue SE

Hands down this is my new favorite place to go in DC.  It checks every single one of my boxes – on the water, check; nautical theme, check; great cocktails, check; friendly and relaxed service, check; delicious food, check; primo dog watching, check!  Since this place opened I have tried to make myself a regular – you can go even on the hottest days as I swear the breeze at their outdoor bar is like no other.  So here is the scoop – it is a seafood restaurant/outdoor bar right at the foot of Nats park (you can see it peaking out behind the bar).

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When they first opened they didn’t have a website (!!!!) one of my biggest pet peeves but now it’s up so you can check out their menu.  Admittedly it’s a small menu but they do it right with New England style dishes and fresh seafood.  When you get there you can order oysters from cute little order cards on the table (with personalized pencils in replica oyster cans – this place thinks of everything).

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I love that they give you the size and salinity level of each oyster – I enjoyed the Moonstone and Nauti Pilgrim.  Also fun are their oyster shooters that include thoughtful toppings that match the liquor you shoot them with.  I have not tried their $90 seafood tower but man it looks impressive!

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Their lobster roll is everything this Boston girl dreams of (probably because the owner is from MA) with a griddled split top roll, lightly dressed lobster and incredible fries.  If you aren’t into seafood there are several good options like a 1/2 chicken and a burger.  The day time menu is smaller with more creative entrees on the dinner menu like rockfish with ramps.

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This is also a great place to stop just for a drink (make sure to check the Nationals schedule as it can get crowded before and after games).  They have several cocktails on tap, like a twist on a Cape Codder, and they have Del’s Frozen Shandys, the perfect anecdote to summer in DC.

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Lots of great New England and local beers on tap including my favorite local, RAR from Cambridge, MD.  All of the bartenders and servers just seem happy to be there and are helpful without being pushy.  The inside as just as great as the outside, though I will wait until the outside closes to actually sit there!

A comfortable bar and a good amount of tables means that this can be a year round day at the beach – they even had their own wall paper made for the bathrooms!  From the adorable details to the care they take with their menus, it’s no wonder Salt Line is already getting to be a popular spot.  And I mean really, food and drink aside, the dog stalking is on point – look at this little guy!

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Palak Chaat

We here in DC are lucky enough to have one of the most critically acclaimed Indian restaurants in the country, right here in our city.  Rasika, is an elegant and delicious journey through various Indian regional dishes.  Their most famous and addictive menu item is Palak Chaat – a pile of fried spinach covered in yogurt, tamarind and date sauces.  The dish is equally crispy, creamy, cool, hot, tangy and sweet.  It is not unusual for a single table to get multiple orders because sharing is near impossible.  I have always wanted to replicate the dish at home but getting it right was tough.  First of all without a deep fryer, getting that spinach super crispy is near impossible.  I decided to replace the spinach with kale and roast it instead of frying it.  As good?  Probably not, but way easier and healthier.  You still get that satisfying crunchy base for all the yummy toppings.  And those toppings are key – if you can find Tamarind sauce (I have the Maggi brand seen below) its the best option.  If not, get some tamarind chutney and thin it out with water until you can drizzle it.  If you have a local Indian market this is a great item to grab.

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This could serve 4 but honestly Patrick and I have eaten all 4 servings between the two of us so go ahead and make a double batch – this version is guilt free!  I still need to go to Rasika every couple of months to get my fix of the real thing but if you don’t live in DC this is the next best thing.

Palak Chaat (printable version at the end of the post)

Inspiration:   Rasika’s most famous dish
Special Equipment:  none

  • 1 tablespoon olive oil
  • 1 bunch of kale, ribs removed and torn into large pieces
  • 1/3 cup non fat greek yogurt
  • 1 teaspoon lemon juice
  • pinch of cumin
  • 1 plum tomato
  • 3 tablespoons chopped red onion
  • 4 tablespoons tamarind sauce (or tamarind chutney thinned with water)

Heat your oven to 350 degrees with two cookie sheets inside the oven (i.e. heat the pans along with the oven.  In a large bowl combine the kale pieces with the olive oil and a sprinkling of salt.

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Massage the olive oil into the kale then spread evenly in a single layer on the baking sheets when the oven is at temperature (be careful those cookie sheets are hot!).  Bake for 12-15 minutes, tossing once in the middle of baking.

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Meanwhile combine the yogurt, lemon juice, cumin and salt and pepper.  Then seed and chop the tomato (using a spoon is the easiest way to get rid of the seeds).

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When ready to serve place the kale chips on a plater and scatter over the chopped tomato and red onion.  Drizzle over the yogurt sauce and the tamarind sauce.

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Palak Chaat

  • Servings: 4
  • Print

Special Equipment:  none

  • 1 tablespoon olive oil
  • 1 bunch of kale, ribs removed and torn into large pieces
  • 1/3 cup non fat greek yogurt
  • 1 teaspoon lemon juice
  • pinch of cumin
  • 1 plum tomato
  • 3 tablespoons chopped red onion
  • 4 tablespoons tamarind sauce (or tamarind chutney thinned with water)

Heat your oven to 350 degrees with two cookie sheets inside the oven (i.e. heat the pans along with the oven.  In a large bowl combine the kale pieces with the olive oil and a sprinkling of salt.  Massage the olive oil into the kale then spread evenly in a single layer on the baking sheets when the oven is at temperature (be careful those cookie sheets are hot!).  Bake for 12-15 minutes, tossing once in the middle of baking.  Meanwhile combine the yogurt, lemon juice, cumin and salt and pepper. Then seed and chop the tomato (using a spoon is the easiest way to get rid of the seeds).  When ready to serve place the kale chips on a plater and scatter over the chopped tomato and red onion.  Drizzle over the yogurt sauce and the tamarind sauce.

 

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