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

















4 Comments on Roasted Red Pepper Soup with Corn and Cilantro:
this is insanely delicious and refined. while i was puréeing it with my immersion blender i was saying "never again" cos of splashes... and the soup does take some time and leaves lots of dishes and mess (pepper skins, tomato skins, corn husks...) -- but the result is exceptional. a beautiful goodbye to summer....
-sheila, montreal
I made this last night. It was messy and time consuming and the cleanup took forever BUT -- it was soooo worth it! I used organic peppers and tomatoes and the flavour payoff was fantastic. Thanks!
And I LOVE cilantro. And corn off the cob. This is a tough week for me....to vote!
Kelly green - that's the colour I was looking for Amanda & Merrill! I need your food shoppers guide to describing colours! LOL
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