Last week there was so much excitement around the Saturday Night Live 40th Anniversary. Everyone has their favorite skit…the Spartan Cheerleader, Roseanne Rosannadanna, PAT, Weekend Update, Mary Katherine Gallagher…there are so many more. One of my favorites has to be the “Mom Jeans Skit”. If you are a SNL fan then I have the book for you, Live From New York: The Complete Uncensored History of Saturday Night Live told by its Stars, Writers and Guests. You can buy it HERE
In celebration of Chinese New Year, the year of the sheep.
Lucky Colors: red, brown, purple
Lucky Numbers: 2, 7
Lucky Flowers: carnations and primrose
Year of Birth: 1919, 1931, 1943, 1955, 1967, 1979, 1991, 2003, 2015, 2027
I have highlighted some beautiful Asian jewelry from Etsy to help celebrate. I love all these vintage pieces. Its hard to choose just one.
Last week I went for lunch at the Inn at Pound Ridge by Jean-Georges. It was so wonderful and the perfect combination of modern chic meets rustic charm. At the Inn, “Jean‑George cultivates a truly seasonal, farm-to-table cuisine, with ingredients sourced from the Hudson Valley and New England, whenever possible. I thought I would share one of Jean-Georges famous salad recipes. It is a delicious Kale salad with Parmesan and Mint. Enjoy!
Jean-Georges Kale Salad
Ingredients
- 4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons
- 1 tablespoon red wine vinegar
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 1 anchovy filet, finely chopped
- 1 tablespoon dijon mustard
- 1 egg yolk
- 1/4 teaspoon red chili flakes
- 2 ounces Parmigiano Reggiano, grated on a microplane grater (about 2 cups)
- 3/4 cup neutral oil (such as safflower or canola)
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups finely cubed sourdough bread
- 12 ounces kale leaves, large stems removed, sliced into thin ribbons
- 1/2 cup fresh mint leaves, sliced into thin ribbons
- 1 serrano chili, thinly sliced
Procedures
-
Combine lemon juice and zest, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, and cheese in the bowl of a food processor. Process until homogenous, about 10 seconds. With processor running, slowly drizzle neutral oil through feed tube, stopping the processor to scrape down sides as necessary until a smooth emulsion is formed, about 20 seconds.
-
Transfer to a medium bowl. Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.
-
Heat remaining two tablespoons olive oil in a large non-stick skillet over medium heat until shimmering. Add bread cubes and cook, tossing and stirring constantly until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate and season with salt and pepper.
-
To serve, combine kale and mint in a large bowl with about 1/2 cup dressing (more or less as desired). Toss to coat well and let sit around 3 minutes. Transfer to a large serving bowl and top with croutons and sliced chilies. Serve immediately.
Though I think my book club ladies would really want me to post about our latest read, I could not resist blogging about the greatest book I heard about last week, “I’ll Have What She’s Having:My Adventures In Celebrity Dieting”. “A hilarious look at the eating habits of the fit and famous–from Gwyneth’s goji berry and quail egg concoctions to Jackie Kennedy’s baked potato and Beluga caviar regimen–Rebecca Harrington leaves no cabbage soup unstirred in her wickedly funny, wildly absurd quest to diet like the stars.
