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.
12 Comments on Your Best Porridge:
I recently found steel cut oats (dont seem to be so popular in UK) and was disappointed- they took so long to cook! I just did not have a spare 30 minutes before work! Feeling a failure I gave up. But thanks to "your best porridge" I realised I can cook them up the night before! It would not have occurred to me if not for your contest _Thanks!
Amanda is a co-founder of Food52.
added over 2 years agoI had the same experience -- never wanted to take the time to deal with simmering them, and both of these recipes are the perfect solution. And we loved how they accomplish the same texture two different ways.
I bought steel cut oats while ago with intention of making a savory, risotto-like recipe that I then lost. Just put a batch in my slow cooker. My 4 cup measure is Oxo, not glass. Set a clean folded towel under it, just in case. Should be safe, don't you think?
Amanda is a co-founder of Food52.
added over 2 years agoI have the same OXO measuring cup, but was afraid to put it in there, so I used a stainless steel bowl. Do you have a ceramic or steel bowl? Might be best.
I used to use my crock pot to make steel cut oats quite a bit. Also, whole barley (not the pearl kind) is lovely stewed overnight in the crock pot and served with butter and maple syrup. I think I want oatmeal for dinner!
Amanda is a co-founder of Food52.
added over 2 years agoBarley sounds good. I'd like to try making congee this way, too.
If you make the miso porridge with a bit of extra water, then strain it off in the morning after adding the honey, but before the butter, you have miso oatmilk, delicious hot or cold.
Amanda is a co-founder of Food52.
added over 2 years agoLike that. Plus it's fun to say.
Love the "overnight" theme!
Amanda is a co-founder of Food52.
added over 2 years agoTotal coincidence, too, because we tested a bunch.
There's something magical about oatmeal - i've had many relatives live into their 80's and 90's and there's one common thread: hot oatmeal for breakfast, also fruit. I was at Whole Foods the other day and saw an elderly person digging in a bin - wondering what she was getting, looked further - oatmeal - I've been resisting getting a slow cooker forever...I think i'm going to get one to make this delicious recipe - thanks!
Amanda is a co-founder of Food52.
added over 2 years agoI'd resisted getting one, too (mainly, where to store it!) but am happy to have it now. And want to do all sorts of experimenting. I went for a mid-range one -- the Hamilton Beach for about $35 -- very happy with it.
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