tasty nom nom an exception to the daily meal

2Mar/121

Deep Fried Goodies and Greenies

Happy March, E!

Phew! It's been quite a week over here. Snow, sleet, rain, sun, rainbows! Seattle, don't ever change.

Last weekend we celebrated your birthday (if belatedly)! That means we have to have something crispy and deep-fried and something full of creamy, tasty fat-- am I right?

Well, we did exactly that with an addition of tasty raw greens:

kale & brussels sprout salad
kale and brussels sprouts salad

I found the recipe for Kale & Brussels Sprout Salad on epicurious. It was published in Bon Appétit November 2011, as part of the Thanksgiving menu. The reviews on epicurious are overwhelmingly positive for a RAW lacinato kale and brussels sprouts salad, and I found that interesting and appealing.

A couple of mods: I used less olive oil in the vinaigrette, less cheese in the salad, and more brussels sprouts than specified. Brussels sprouts were shredded in the food processor and that worked GREAT. I held back about 1/4 of the kale/brussels sprouts mix and tossed the salad with the vinaigrette ~3 hours before dinner in an effort to tenderize the greens a bit. Then I mixed the held aside greens into it before serving. I don't think I would add the vinaigrette that much earlier next time unless I were feeding people who dislike crisp salads. That said, reviews said that the salad held up to being dressed and sitting in the fridge for up to a week, so I don't think it hurt the texture that much.

As N said, "add it to the rotation!" I'll make it again.

Speaking of N, while he grumps a little bit about deep frying stuff, he is good at it and does seem to enjoy the actual frying.

chicken fried steak fingers
CFS fingers

For you, CFS eating champ, Chicken Fried Steak fingers! N seasoned the meat and the flour and dredged it a couple of times in order to get the appropriate amount of coating.

E's plate
plated, with red dots of Frank's Red Hot

Along with the salad and CFS fingers, I tossed some potatoes with some rosemary and roasted them, nothing fancy. I liked the CFS because it turned out fairly tender on the inside. Yum. We were still left with lots of leftovers, despite my worries that we wouldn't have enough chicken fried steak!

After dinner we gave our stomachs a break and played a little bit of Uno before birthday dessert.

tiramisu
tiramisu

Tiramisu. I bought the lady fingers though I'd like to try my hand at making them-- next time. I'm glad I bought the lady fingers though, because I had a recipe picked out, but I noticed that the recipe on the back of the lady fingers bag looked more traditional, so I made that one instead.

While assembling, I was worried about the lady fingers losing their integrity, so I dialed back the amount of liquid I soaked them in too much, giving it a weaker espresso taste than I intended. Even though the tiramisu sat overnight, the lady fingers still had a bit too much texture to them when we chowed down on it on Saturday night. When I had a little piece of the leftovers on Sunday after my hockey game, their texture was perfect. Next time I would either let it rest for two nights after assembling or use a bit more of the marsala-espresso-brandy-vanilla liquid to drench the lady fingers.

Of note -- the Alessi lady fingers have a side that is sugared and a side that is plain. To help with the cookies not falling apart, putting the sugar side down (so the plain side is the one that gets the liquid) is the best option.

Some silly present opening happened...

Pickle This!
Pickle ALL the Things

Lots of coffee and another round of Uno later... Happy (much belated) Birthday, E!

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  1. Thank you! It is good thing bday indulgence only happens once a year.


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