May 20th, 2013

Kale Pesto Braided Bread

by Chrissy

This past weekend, we had a green-themed party in honor of our friend’s long-awaited green card. Hey, any excuse for a party, right?

When we gather for celebrations, we don’t mess around when it comes to the food spread. We know how to potluck. We go gourmet, homemade, unique, delicious, and…bacon. Often times we find a reason for bacon to be present and accounted for.

Kale Pesto Braided Bread_LYK5

This braided loaf of pesto love, has easily become my favorite gourmet type of bread. The couple hours of labor and waiting that goes into this is easily worth the wait.

Kale Pesto Braided Bread_LYK6Here’s a little step-by-step for the braided loaf preparation, so you can see how easy it really is!

First, roll out dough on a lightly floured surface.

Note to self: always opt for the gigantic cutting board or a clean counter as a work surface. It was a bad call to think I could roll out a large rectangle of dough on this little thing.

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Starting with the long edge, roll dough, semi-tightly, into a rope.

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Seal the long edge by pinching.

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Cut down the entire middle of the rope to create two pieces, which will be braided/twisted together.

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Starting with one end, pinch ends together and braid the two pieces, keeping the open side up. Wrap into a wreath and connect the ends together.

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Transfer to a lined baking sheet, or pizza stone and cover with plastic wrap for 30 minutes, to let it rise again.

Shred parmesan cheese over top and bake until top is golden brown, for about 22-25 minutes. Enjoy while warm!

Kale Pesto Braided Bread_LYK9

Make this at your next dinner gathering; the crowd will love you.

The Pesto flavor in every bite and a crispy Parmesan top makes this the only bread that doesn’t require butter or any sprucing up. Especially, fresh from the oven, it is ridiculously tasty and maybe even slightly addicting, with a little crunch on the outside but fluffy and soft on the inside.

Kale Pesto Braided Bread_LYK7

 

Kale Pesto Braided Bread

Print Recipe!

Makes 1 wreath of bread, serves about 12 slices.

Kale Pesto:

Print Pesto Recipe!

Makes about 1 1/2 cups

Ingredients:

3 cups kale, stems removed & coarsely chopped

3 cups basil

3 cloves garlic

1/4 cup grated parmesan cheese

1 1/2 Tbsps lemon juice

1/3 cup olive oil

3/4 tsp salt

1/2 tsp pepper

 

Directions:

Add all pesto ingredients into a food processor, fitted with the blade attachment, or into a blender. Blend for 30 seconds, pulsing a few times; scrape down the sides. Stream in the olive oil while blending and process until smooth. If a thinner texture is preferred, slowly add a little more olive oil until it reaches the desired texture.

Pesto will keep in an airtight container for a couple of weeks in the fridge. Alternatively, freeze pesto in serving-sized amounts for an easy meal.

Braided Bread:

Ingredients:

For the bread:

1 cup warm water

2 tsps yeast

2 1/2 cups flour or bread flour, plus more for dusting work surface

1 Tbsp olive oil

1 tsp salt

For the loaf:

1/2 cup homemade Kale Pesto (or store-bought pesto)

3 Tbsps shaved parmesan (or grated)

 

Directions:

Place warm water in the bowl of stand mixer fitted with the dough hook and sprinkle yeast over the water. Let sit 5 minutes then whisk several times to help the frothing processes.

Add the flour, oil, and salt and turn the mixer to low. Knead the dough for 5 minutes until smooth and elastic. After a couple of minutes the dough should start shaping into a ball and after 4-5 minutes the sides of the bowl should be clean.

Lift up the ball of dough and lightly grease the bowl of the stand mixer; replace the dough back into the bowl, lightly spray the top of the dough and cover with a towel. Let rise for about 45 minutes to an hour in a slightly warmed oven or a draft-free spot in the kitchen.  Dough should be doubled in size.

Preheat oven to 425.

Lightly flour the work surface (you will need to roll out the dough into a big rectangle so a clean counter might be best).

Roll into a rectangle about 18×12 inches. If it’s a little smaller, that’s ok, just be sure it is about 18 inch long and in a good rectangular shape.

Spoon pesto over top, spreading evenly with a spatula, leaving a clean 1/2-inch border around the edges. If pesto is on the thicker side, drizzle a little olive oil over the pesto and work into the dough to help spreading.

Roll the long side of the dough into a semi-tight roll and and pinch the side-seam closed. Cut the dough in half down the length of the dough roll and loosely pinch the top ends together so the pesto stays in place. Place the strands side-by-side, pinching the top ends together, quickly braid the two together, keeping the open ended parts on top. Pinch the ends together, shape into a wreath, securing both ends together. Transfer to a parchment-lined or cornmeal-dusted baking sheet, or a pizza stone.

Loosely cover the top with plastic wrap and let rest for 30 minutes. It should rise a bit more during this time.

Top with shredded parmesan cheese and bake for 23-25 minutes or until the top is golden brown.

Let cool slightly and enjoy while warm.

From the Little Yellow Kitchen,

Chrissy

May 16th, 2013

Jicama & Orange Guacamole

by Lauren

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Got Chips? Make some orange guacamole!

Yes, orange guac, my friends. Orange is the new lime.

This still contains all the delicious guacamole staples like red onion, cilantro, and garlic but with a little twist.

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Now, I’ve never bought a jicama before which means I’ve never peeled a jicama before. They look pretty intimidating but I went for it.

The crunch from the jicama and the juice from the sweet orange was such a fresh combination of flavors.

It’s going to be your new go-to for taco parties. Just imagine…fish tacos with orange jicama guacamole. Simple, fresh, and unique.

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Cheers to sunshine and citrus! Grab a margarita, dip your chips, and enjoy some funky guacamole.

Happy Friday!

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Jicama & Orange Guacamole

Ingredients

2 avocados

1/4 cup small diced jicama

2 tablespoons fresh orange juice

2 teaspoons orange zest

1/2 teaspoon garlic, minced

3 tablespoons cilantro, chopped

2 tablespoons diced red onion

1/4 teaspoon salt

1/2 teaspoon pepper

Directions

Mash avocado with a fork and stir in remaining ingredients. Serve on tacos or with chips.

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From the Little Yellow Kitchen,

Lauren

May 15th, 2013

Lemon-dressed Arugula over Turkey, Egg and Avocado Toast

by Chrissy

 

Lemon Arugula Salad over Egg and Avocado Toast_LYK2

If I ever opened a restaurant, it would only serve breakfast. Mayyybe lunch, if the world demands it.

Lemon Arugula Salad over Egg and Avocado Toast_LYK11

But honestly, it’s just my favorite meal of the day. I love that it’s something you can get really creative with. There are so many sweet and savory options. Also, you can eat it for any meal without it being weird. You just can’t have dinner for breakfast…pasta in the morning? Gross. You’ll regret that one later.

Lemon Arugula Salad over Egg and Avocado Toast_LYK5

For this crostini-like breakfast dish, I threw a lemon-dressed arugula salad on top of a fried egg with smashed avocado, turkey, & melted Provolone.

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And it was amazing. Pure amazingness.

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As I took the first bite, I had immediately wished that I would have made more so I could share them with my neighbors.
If your first inclination is to share the wealth with others, you know it’s gotta be good.

Lemon Arugula Salad over Egg and Avocado Toast_LYK6

Technically, I didn’t even know what to call this thing. It’s like a breakfast sandwich, with no lid, and a light salad thrown in there for good measure. I think I’ll call it an over-sized breakfast crostini.

I bet they could be made on smaller scale, with a little poached egg, instead of fried, and served up for brunch.

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The turkey and provolone just sounded straight up delicious so that ended up in the mix.

The avocado toast is an added bonus. It keeps the avo secure on the bread. I don’t much like biting into a sandwich while slices of avocado go shooting out, and then you have to shove them back inside.

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To be honest, I think the fried egg is the only thing that makes this a ”breakfast item". And believe me, the egg and runny yolk are a must with the citrusy arugula and the melty cheese-topped turkey.

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So, what are you going to be making for breakfast/brunch this weekend? What’s that you say? This Breakfast Crostini? Yea, get at it. You won’t be sorry.

Lemon Arugula Salad over Egg and Avocado Toast_LYK1

So good, I practically licked the plate clean. Admittedly, I was debating whether or not I should make another, not because I was still hungry but because it was a dream come true for my taste buds.

Lemon Arugula Salad over Egg and Avocado Toast_LYK9

 

 

Breakfast Crostini

{Lemon-dressed Arugula over Turkey, Egg and Avocado Toast}

Print Recipe!

Serves 2 (easily adapted to serve one or many)

Ingredients:

2 tsps olive oil, plus more for sautéing

1 Tbsp Meyer lemon juice

1 small or 1/2 medium clove garlic minced or grated

4 cups arugula

1 green onion, white part only, sautéed with 1/2 tsp olive oil

2 eggs, fried over easy

4 slices turkey (we use Italian-herb or peppered)

2 slices Provolone cheese

1 small avocado, mashed into toast

2 slices sourdough bread

salt

pepper

Directions:

Make dressing by whisking lemon juice, olive oil, minced garlic, a little salt a pepper. Place arugula in a mixing bowl and toss with dressing; set aside.

Sauté white parts of green onions in about 1/2 tsp of olive oil, for 2-3 minutes over medium heat; throw into the arugula salad and toss to incorporate.

Add another 1/2 tsp into the pan and fry egg(s) over medium-high heat, covered. Remove when whites are set and yolk is still runny.

Lightly toast bread and spread 1/2 avocado on it, sprinkling with a small pinch of salt and pepper. Top with a few slices of turkey, a slice of Provolone cheese, and add the fried egg directly on top to help melt the cheese. (You can also place under the broiler for a minute, before adding the egg, or you can place back in the pan and cover with lid to melt the cheese if you like it really melty).

 

Top with arugula salad and enjoy!

From the Little Yellow Kitchen,

Chrissy

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