Eating Dinner With My Family

This salad is a wonderful side or main dish.  The chorizo chips are a great change up from croutons or bacon bits.  The Spanish flavors are delicious! It is, like all salads, super fast, and despite the sausage, not too fattening :) Green Salad with Chorizo Chips 6 ounces dry chorizo, very thinly sliced 1 1/2 tablespoons sherry vinegar 1 tablespoon minced shallots 1/4 cup extra-virgin olive oil Salt Freshly ground pepper 2 celery ribs, thinly sliced 4 large radishes, thinly sliced 3/4 cup Spanish green olives, sliced 4 ounces mesclun 2 heads baby Bibb lettuce, leaves torn 1. Line a large microwave-safe plate with paper towels. Arrange half of the chorizo slices on the plate and cover with a paper towel. Microwave at high power for 1 minute; the fat should be rendered and the chorizo slightly browned. If it is not yet browned, cover and microwave at 20-second intervals until done. Transfer the cooked chorizo to a plate to cool; it will cr...

I decided to make this to use up the rest of the kale from the lentil stew.  I cooked off the kale when I made the stew because I was afraid that it would get funky in the fridge uncooked.  I was worried about this recipe when I started sauteing the onion and chorizo. They really filled the pan 10" pan called for in the recipe and I didn't see how with the kale and eggs it would fit in an already full skillet.   So I bust out my 11.5" pan and get it ready to cook the frittata in, oil and all.  I test my theory by slowly adding the egg mixture to the 10" pan. It was a perfect fit. Doh!  So I dump out the 10" pan into a bowl and wipe it out.  Add the oil from the 11.5" pan to the 10' one and follow the recipe.  I set the timer for 8 minutes when I was cooking it on low and added one minute at a time until the required 1" border was set.  It took 11 minutes on my stove. I then baked it for about 17 minutes and it was set.  I liked it; the boy re...

Well this dish was one enormous pain in the butt from start to finish.  It was pretty tasty at the end but not pretty and not really worth all the effort.  I put it in the fixable file.  It is from a top chef winner so I'm sure with a professionals skill it would we easier and perfect but in my less adept hands it was just a hot mess.  This was supposed to be yesterday's dish, but when I looked over the recipe at three, (normally plenty of time to prep and make the dish) I realized that there were a good 5 hours of prep before I could even start the final dish, so I make the stock and refrigerate it and make tonight's scheduled dish yesterday.  Of the 9 "cakes" I made, only 2 resembled a cake and not a bowl of pasta.  I know this means I made them a bit too big. (there was to be 12) However, I could not get them to hold any sort of cake shape and the only solution was to use an egg ring I had and press the cake mixture into it and lift the ring.  ...