I am in overdrive today, nearing full-on panic mode. I have a long list of things to get accomplished yet can't seem to get myself focused long enough to complete a task. The facts that I'm dealing with a cold and my computer decided to take a trip to tech repair today aren't helping.
The big thing that's on my plate? I am leaving NYC tomorrow morning for Renssellaerville, NY to participate in the internship program with the Longhouse Food Revival. Basically I will be working with Molly O'Neill and other brilliant food media minds to create documentaries, photo slide shows, radio programming, a magazine and other content to be featured at this year's Revival, all while cooking, farming, and learning alongside my fellow interns. I am ecstatic to take on this opportunity. Plus I get the added benefit of getting out of New York City for most of the month of August. Leaving the sweltering subways, tourist filled streets and job behind for the clean air of a small town. The only downside I see is leaving the husband behind. It's been years since we've been separated for so long and I know that it will be difficult to get through the weeks without my best friend by my side.
I also will probably not have too much time to keep up with this blog while I am away, so for now I say farewell--for just a few weeks! If I get the opportunity I will update you on the adventures on the farm, but otherwise I will see you come September. Hope you all have a lovely end-of-summer and can take your own adventures to return refreshed. I leave you with one more recipe for the road: a simple Caesar salad made hearty enough for a full summer meal with the substitution of kale in place of romaine.
Kale Caesar Salad
1 large bundle of kale (about 5-6 cups)
2 c. cubed French bread
2 TB butter
1/2 t. seasoned salt
pinch of garlic salt
5 anchovy fillets
2 cloves garlic
juice of 1 1/2 lemons (about 1/3 c.)
2 t. Dijon mustard
1/2 c. extra virgin olive oil
1/4 c. olive oil
grated Parmesan cheese
Remove the tough stems from the kale and tear into large pieces. Wash well to remove grit and dirt and then dry.
To make the croutons heat the butter in a saute pan over medium. Add the cubed bread, seasoned salt and garlic powder. Toss constantly until the bread has become crispy all over. Remove to a paper towel lined plate.
Make the dressing by placing the anchovies, garlic, lemon juice, and Dijon mustard in a medium bowl and crushing all together with a pestle or the back of a fork. Slowly whisk in the extra virgin olive oil and the regular olive oil until emulsified. Taste and add salt and pepper as necessary.
Toss the kale with the dressing. Get your hands in there and massage the dressing into the leaves, helping to tenderize them, for about 2 minutes (you should feel with the texture of the kale changes slightly and this is when you know it is ready). Toss with the Parmesan cheese and croutons to serve.