Linguini with Breadcrumbs and Kale by Hotplate Gourmet
Hotplate Gourmet made her ambitions very clear -- this linguini dish is to be a respectable weeknight dinner, something easy but good. Well, it's more than that -- we think it's terrific. Like an old Italian nonna, Hotplate Gourmet has you use the pasta water to help cook the kale and has you add breadcrumbs to the kale to fortify the pasta. You saute the breadcrumbs in oil, then add garlic and kale, and not too much of either. The garlic gently scents the kale and the greens add substance and sweetness, without making you feeling like you're eating kale for the sake of eating kale! You pull the dish together with some fresh olive oil and grated parmesan and you have a wonderful fall dinner. Next time we make this, we'll set aside the breadcrumbs after they've been toasted and add them back to the pan once the kale has been cooked. Their crunch is so great, you don't want to risk having them get soggy! - A&M
Recipe Slideshow
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...all the oil disappears! The breadcrumbs get golden quickly -- be sure to watch them to avoid burning.
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While Merrill browned the breadcrumbs, Amanda chopped the kale into managable pieces.
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After adding the kale to the pasta, we added a bit more olive oil, and seasoned.
15 Comments on Late Summer Plum Cake:
Always figured "Bob's your uncle" meant something like "Duh." Looked it up to read various British etymological theorems to do with good guys named Bob and adding up to "all will be well." What's most handy, should you find your video time running short, is to know what Wikipedia says re: the Canadians: they have their own short version, simply, "Bob." Here they are on the subject: "In certain regions of Canada the expression is frequently shortened to simply “Bob”. For example, 'To make a ham sandwich, just put a piece of ham between two slices of buttered bread. Bob.'"
I can't wait to try this. thanks
Amanda and Merrill -- Thank you for the gorgeous slide show of my Late Summer Plum Cake! It's wonderful to watch it taking shape, and always reassuring to a recipe writer to know it all worked as expected. If you or your readers do have access to lemon verbena, it really does add something special -- an alluring lemony herbal touch, and pretty flecks of green in the cake. But as you noted, lemon zest also works perfectly well, and you won't feel as if anything is missing. A million thanks!!
WOW...Very nice pictures! This is a great recipe. Grat job JCCooks!
Thanks, adamnsvetcooking! Kudos go to Amanda and Merrill for their beautiful photos (except for the one I submitted), but I'll take all the credit for the recipe! I hope you'll give it a try.
At the end of the summer, we get about 8 million plums in our CSA box. This looks like just the thing to make--congratulations!
Indeed, I have been whipping up all sorts of cakes, and plum soup, with the surfeit of late summer's plums. It's a very easy recipe to make -- I hope you'll try it!
Mmmm. Sounds heavenly!! Definitely will save this one to try. ;o)
Thanks -- don't wait until the plums run out!
Another gorgeous recipe! Gotta love the cake pan with removable bottom! Genius!
Yes, I loved that A&M used that pan. Makes unmolding very much easier. Though this one will turn out nicely, top-side-up, with a double flip.
That is one pretty cake ... must try!!! Congratulations on being a finalist!!!
Thanks, aargersi -- I'm so excited to see I made the finals!
Very nice "encasement" of the plums! I love the way they peak through.
Thanks, Sagegreen -- I get excited every time I put this into the oven, plums looking all naked on top, and come back to find them peeking through, glistening from the brown sugar, with a little pool of delicious sweet-tart plum juice collecting in the plums' centers. Very gratifying.
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