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

















6 Comments on Your Best Almond Macaroons:
You're not alone in being humbled, Lizthechef. My attics caved in big-time. Will have to put my ganache to another use..
These are fabulous~ BEAUTIFUL AND CREATIVE! CLEARLY THE WINNER!
WHAT A YUMMY TREAT!
Is it OK to say that I am SO glad the humbling macaroon contest is almost over? If you missed my tweet about the new cookie press going out the window, you understand - c'est fini- but hats off to you both. Even my Meyer lemons didn't save me - they laughed at me, to tell the truth.
Oaxacan Cinnamon Chocolate Macaroons sound like another name for heaven! I Love the subtle combination of textures and flavors! This gets my vote.
A very tough call! This might call for a bake-off.
I want them both to win... sometimes you feel like chocolate, sometimes you feel like lemons! This will be a difficult decision!
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