Saturday, July 6, 2013
Garlicky Collard Greens ~ Brazilian Style
As shared from the kitchen of Once Upon a Plate ~ by Mari
Can adjust recipe according to the amount of collard greens you have.
(I usually cook 1 medium size bunch for two people.)
2 to 3 large bunches collard greens (about 2 pounds)
5 to 6 cloves of garlic, minced
1 1/2 teaspoons kosher salt
3 tablespoons olive oil
2 tablespoons butter
salt and pepper, to taste
Wash collard greens, remove stems (and main rib from leaves if tough.)
Stack several leaves and roll as you would dough for cinnamon rolls. Slice cross-wise into thin strips (about 1/4 to 1/2-inch wide.) Repeat with all leaves.
Heat olive oil over medium heat in a heavy skillet (cast iron works great here), add garlic and salt; cook stirring until the garlic is golden in color.
Add the greens and butter and saute for 3 or 4 minutes until they are bright green in color and begin to soften.
Season with more salt, and pepper to taste and serve while still warm.
Note: You may add cooked bacon on the side along with some rice vinegar, lemon wedges, Balsamic vinegar or Red wine vinegar for sprinkling for those who would like it. Some like to add a sprinkle of red pepper flakes for a spicy kick.
Optional: For those who love bacon ~ slice or chop a couple of strips of bacon, add it to the heavy skillet, when bacon is mostly cooked, add the minced garlic and proceed with recipe from that point.
Recipe adapted from "South American Food" by Marian Blazes
Monday, July 1, 2013
from the kitchen of Mari@OnceUponaPlate1.com
adapted from "The Legend of The Villa della Luna"
Recipe yields 12 to 14 large cookies, or about 2 dozen small cookies
The recipe from the book is a little vague as far as amount of almonds you'll need, (
it states "two small handfuls". I found I needed more, so it's good to have extra on hand in case you need to add more to make the dough very thick.
Almonds (about 1-1/2 to 2 cups)
1 cup white sugar
1 teaspoon pure vanilla extract
3 egg whites, lightly beaten
Optional: Colored tissue paper for wrapping each cookiem
Line a shallow baking sheet or two with parchment, or use silicone baking mats.
Grind the almonds using a nut grinder, or pulse in the food processor until a fine
powder consistency is reached. (Don't over-process or a paste will form.)
Mix the ground almonds and sugar together in a medium-sized bowl. Add the almond
extract and the 3 egg whites, combine with a spatula or wooden spoon until a very
thick dough is formed. (You may have to add more ground almonds or another egg white. If the dough is not thick enough, the cookies will spread more than you may like when
Form the dough into round balls about the size of medium-size cherry tomatoes, place on
baking sheet(s), When all balls have been formed sprinkle the tops with powdered (confectioners) sugar. It's easiest to sift the sugar using a sugar shaker, or a small sieve.
Allow cookies to sit at room temperature for one hour, then bake in a 300ºF oven for about 25
minutes. I begin checking at 15 minutes ~ and because my dough was rather wet, and the cookies large, I had to bake them longer than 25. If you want them have the texture of commercial amaretti cookies, bake them a few minutes longer ~ they will crisp up as they cool.
After taking them from oven, allow to cool on baking pan(s) for a couple of minutes, then carefully remove the cookies to cooling racks.
When they are completely cool wrap each cookie in plain or colored tissue paper.
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