Baked Root and Leaf Vegetable Crisps

taro, sweet potato, and beet crisps

kale crisps

One of the leafy green vegetables I love is kale. It's so good simply sauteed in extra virgin olive oil, garlic, onion, and sea salt, and is an excellent addition to soups. My favorite preparation of kale is baking them until crispy. The kale crisps are nutty and have an appealing slight bitterness. Absolutely delicious and addicting. Baked root vegetable crisps such as sweet potatoes, beets, taro, and parsnips are also very good for snacking.

• To make root vegetable crisps: Sweet potatoes, parsnips, and beets: scrub well, leave unpeeled; peel taro. Slice thinly using a mandoline slicer or by hand. In separate bowls, drizzle each root with olive oil, lightly toss, and sprinkle with sea salt. Place a single layer on baking sheets and bake in a 350°F oven for 10 minutes. Flip the pieces and bake for another 10 minutes or until the edges are curly and browned. The beets will take longer to bake, about 10 minute more.
• To make kale crisps: Remove the leaves from the stem and tear into bite size pieces. Wash and spin dry thoroughly. Drizzle olive oil, lightly massaging it on the leaf surface. Sprinkle with sea salt and place a single layer on baking sheets. Bake in a 325°F oven for 10 minutes. Flip the leaves and bake for another 6 to 10 minutes.
  

José Andrés Red Wine Sangria

According to José Andrés, his red wine sangria is one of the most popular drinks in his Jaleo restaurants and I can understand why. The boozy drink is refreshing and can be taken any time of the year, not just during summer. This not-your-typical sangria goes very well with Spanish food, of course.

I used tiny mandarin oranges because that's what I have on my kitchen counter. The original recipe has 1 piece of peeled and sliced [regular size navel] orange.

Red Wine Sangria
adapted from Made in Spain by José Andrés

1 bottle fruity red wine
¼ cup brandy
¼ cup Cointreau
¼ cup vodka
a splash of ruby port
2 mandarin oranges, sliced
2 granny smith apples, diced
1 strip of lemon zest
1 cinnamon stick
¼ cup fresh orange juice
a splash of soda water

• Combine the wine, brandy, Cointreau, vodka, port, orange slices, apples, and cinnamon stick in a bowl and refrigerate for 4 hours.
  
• Pour the mixture into a pitcher filled halfway with ice. Add the orange juice and soda water, give a quick stir and serve.

• Make sure each glass gets ice and fruit.

Check out José's White Wine Sangria recipe here, and a recipe for regular Red Wine Sangria here.

Food Friday: Pilipit

Pilipit, Tagalog word for twisted or twist, are hard crunchy sugar-glazed bread twists...one of my favorite snacks back in the Philippines. I have been waiting for them for months now to become available at the Philippine grocer. I made some because I couldn't wait any longer and I really have the munchies for them. It's not complicated to make but isn't easy as pie either.

Pilipit
bread twists
2 cups bread flour
½ teaspoon salt
1 egg
½ cup milk
oil for frying
glaze
1 cup sugar
¼ cup water

• Pilipit: In a medium bowl, mix all the ingredients except oil and knead on the kitchen counter until smooth. Cover with plastic wrap and let rest for 15 minutes. Divide into 2 equal portions, wrap one half in plastic and set aside. Roll the other half into 1 inch thick log and cut into 1 ½ inch-long pieces. Roll each piece into a pencil-thin rope. Roll both ends in opposite directions which will twist the rope. Bring the ends together, pinch, and twist. Lay each twist on a flat surface, cover loosely with plastic wrap and let rest for 15 minutes. Repeat with the other half of the dough. Heat the oil to 375°F and fry the pilipit until golden brown. Drain on colander lined with paper towels. Let cool completely on wire rack/s.
• Glaze: Heat the sugar and water in a small saucepan and cook over medium heat until sugar has melted. Let simmer for 2 minutes. Remove from heat and dip the cooled twists one at a time. Let dry on a wire rack, turning them so that both sides dry completely.
• Store the Twists: Keep the glazed twists in a jar and leave for a few days until they become hard and crunchy.

Capellini with Romanesco

I didn't know what this strange-looking vegetable was when I picked it up from the vegetable bin at the store. The label was missing and I asked one of the staff; I was told it's called broccoli romanesco. Although it belongs to the broccoli and cauliflower family, it looks more like a spiky cauliflower than broccoli. After photographing the vegetable, I actually find it pretty, rather than a vegetable that came from outer space. I especially love its chartreuse-like hue. And I liked it even more after blanching and adding to pasta. It has a mild sweet taste not unlike cauliflower but no bitterness that cauliflower sometimes has. It also doesn't have a strong smell.

Capellini with Romanesco, Fennel, and Capers
adapted from here

6 cups water
1 tablespoon salt
¼ cup extra virgin olive oil
1 fennel bulb with some fronds
1 medium onion
1 romanesco, separated into florets
¼ cup capers, drained
sea salt to taste
1 pound angel hair pasta

• In a large pot heat salt and water and bring to a boil. When water comes to a boil, add the romanesco florets. Cook no more than 2 minutes to retain its color and crunch. Remove with a skimmer and set aside. Keep the water boiling.
  
• Thinly slice the fennel and onion and sautée in 3 tablespoons olive oil in a large saucepan until caramelized. Push the caramelized onion and fennel to the side of the pan, turn the heat to high, and add another tablespoon of olive oil. Add drained capers into the olive oil and fry until almost crackly.
• Cook the pasta in the pot of boiling water and cook for 4 minutes.
• While pasta is boiling, toss the drained florets into the sauce pan of onions, fennel, and capers and cook until heated through. Turn the heat off.
• Set aside 1 cup of pasta water, drain the pasta then add to the skillet and toss gently, adding some of the reserved water if it appears too dry. Transfer into a serving platter and serve while hot (I also like it at room temperature).

it looks like a miniature Christmas tree