Food pr0n at home

[rikibeth]

Although, really, it's just dinner.

Catfish nuggets, seasoned with Old Bay and lemon and pan-fried
Molasses cornbread, with sour cream (well, I didn't have buttermilk, so I thinned sour cream with milk)
Roasted baby carrots
Collard greens with caramelized onion and feta cheese

Shauna taught me how to make the collard greens -- just wilt thin onion slices really well in olive oil, clove or two of garlic, rough chiffonade the leaves, let them cook down, stir in a pat of butter and a package of feta crumbles.

I normally don't like collard greens. I love those.

Even the nine-year-old ate some.

Comments

rough chiffonade

[djinnthespazz.livejournal.com]

had to look this one up...
google says: "and cut them into a rough chiffonade (shreds, or thin strips)"

Re: rough chiffonade

[rikibeth.livejournal.com]

Bit more specific technique: take all the leaves off the stems. Chuck the stems in the compost, they're too tough to eat. Pile all the leaves together and roll them up into a sort of fat cigar. Cut skinny slices off the roll. You will have nice long shreds. This is chiffonade.

Re: rough chiffonade

[djinnthespazz.livejournal.com]

Ah hA!
Thanks!