That's it for 2011!

Well, I'm just going to be honest with you - there won't be any more posts until the New Year. As disappointing as that is, that's just the reality of life for us as we head out to Australia in 3 days! Hoping our cat forgives us when we get back after a 2.5 week sojourn into summer time, Tim Tams, and wallabies.

I will recommend just one (okay three!) last recipes for a Christmas or New Years meal. If you're feeling adventurous and not turned off by the concept of green mashed potatoes (actually I think this recipe would still be great even without the green contribution), these are absolutely fabulous and my mom apologized profusely for ever doubting that this could be a good idea after tasting them.The bay leaf simmered in milk adds an amazing flavor to the dish, along with the tiny flecks of carrot, and pureed kale. It has a depth and richness that belies the fairly healthy milk and butter quantities.The recipe I adapted from Epicurious is below.

If you want a wonderfully seasoned vegetarian gravy recipe to go with them, I recommend using the Grit's sage-onion gravy (but leave out the 1/2 tsp of salt! it's pretty salty!)  And one more link for those veggie/vegan people out there: the Grit's tofu meatloaf! So delicious!! Just make sure you don't overprocess the ingredients in the food processor or it becomes pate textured. I wish I could go to this Athens, GA restaurant in person and order every single thing on the menu. One day!


Kale Mashed Potatoes
1 c. milk
8 Tbs butter
2 small carrots, peeled, diced
1-2 large bay leaves
1 large onion, diced
1 large bunch kale roughly chopped (about 6 cups)
2 lbs russet potatoes, peeled, chopped into 2" chunks

1. Combine milk, 2 Tbs butter, carrot and bay leaf in medium saucepan; bring to simmer. Remove from heat; let steep 10 minutes while preparing kale and potatoes.(Consider simmering for 4-5 minutes to cook the carrots a bit more, before steeping).

2. Melt 4 Tbs butter in large skillet, add onion and sauté until light brown, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes. Add the kale/onion mixture to the milk mixture and puree with an immersion blender until mostly smooth. (or in a food processor)

3. While the kale cooks, boil the potatoes in salted water until tender, about 25 minutes. Drain well. Return to same pot.

4. Add kale mixture to potatoes and mash to produce fluffy potatoes (alternately you're supposed to mash the potatoes before and then just stir in the kale mixture to produce fluffy potatoes, but some of us are lazy).

5. Season to taste with salt, pepper, and more butter.

Merry Christmas and Happy New Years!