Smoky Kale Dip

My boyfriend thinks kale is gross. However, he not only tolerates it but clamors for it once a year, on Thanksgiving. This is when I make my signature kale dip, piquant with lemon, mustard, and garlic and smoky with pimentón, an underused culinary star that transforms everything it touches into an umami taste sensation. Studded with crunchy and colorful bell peppers and topped with fresh tomato and scallions, this dip quells hunger as the house fills with the smell of roasting entrees. Even though it's mostly healthy and filled with roughage, it somehow tastes like bacon. 

serves 6-8 as an appetizer

Ingredients

1 17-oz container plain Greek yogurt (I use 0%)

1 6.5-oz bottle artichoke paste (I use this brand, which you may be able to find in the Italian section of your grocery store)

2 cloves garlic, crushed

dash Dijon mustard

1 package Knorr vegetable soup mix (dry ingredients)

1 can water chestnuts, drained and chopped

7 or 8 mini sweet bell peppers, assorted colors, chopped

salt and pepper to taste

pimentón (smoked paprika) to taste

2 cups kale, finely chopped (about half a head, unless you have a kale Medusa)

juice of one lemon

4 roma tomatoes, chopped

4 scallions, sliced

toasted bread rounds (I slice an assortment of rolls [whole grain, rosemary, olive], brush with olive oil, top with za'atar, paprika, garlic powder, or other spices, and broil like garlic bread)

5 or 6 mini sweet bell peppers, assorted colors, sliced

Process

Combine the yogurt, artichoke paste, garlic, mustard, soup mix, water chestnuts, bell peppers, spices, kale, and lemon juice in a bowl. Mix well.

Mound onto a plate or serving dish.

Sprinkle with more pimentón.

Top with tomatoes and scallions.

Serve with toasted bread rounds and pepper slices.

Notes

• This recipe has a lot of ingredients, but is easy to put together. I experimented with a bare-bones version of this and added more over the years. 
• If you hate the idea of adding a processed soup mix, try a few tablespoons of nutritional yeast.
• I've used different kinds of kale over the years. Most recently, I used a head of red Russian kale that was quite good. The kale is mostly overshadowed by the other ingredients, but it adds a serious vegetal note that craves expression in this party dip.
• What you see in each photo is about half the dip. The two photos together give you a good idea of how much dip this recipe makes.
• I use the hardcore pimentón that comes in a tin. I find that the tin keeps the smoked pepper fresh longer than a glass bottle with a screw-on lid. 
• You can use regular bell peppers instead of mini, which are a pain to de-seed, but I love the sweet flavor of the mini peppers, and the stores are bursting with them this time of year.

Verdict

This is a time-honored holiday favorite for two individuals, at least. Maybe you'll help us form a troika!

Smoky Vegetarian Pepperoni Rolls

It was the Super Bowl! Time for some snacks. These rolls are based on the pepperoni rolls native to West Virginia, but they have a twist: instead of meat pepperoni, they have the veggie kind, and instead of regular cheese, they have smoked. This year, I added herbs and spices for a flavorful bite. You'll want to dip these in pasta sauce--I like fra diavolo or puttanesca; something with an edge. This recipe makes enough for a party, but if you're making rolls for one or two, you may want to halve the recipe.

makes about 24 rolls

 

Ingredients 

 

3 cups water
1 Tbsp sugar 
2 packets yeast
1 1/2 Tbsp salt
6 1/2 cups white flour
olive oil
cornmeal
2 packages veggie pepperoni (I prefer Yves)
4 cups shredded smoked provolone
ground black pepper
red pepper flakes
dried basil
dried oregano

Process

Dough

Heat the water in a saucepan until it is wrist temperature. Add the sugar and yeast. Let sit for 10 minutes.

In a bowl, combine flour and salt. Mix with yeast water. Knead until the dough is smooth and elastic. I like to coat my hands with olive oil as I'm kneading. When the dough is pliable and smooth and responds when poked, with that living quality yeast dough takes on, coat it with olive oil, pat some around the inside of the bowl, and let rise. I like to put a damp cloth over the bowl and set it in a barely-warmed oven. The rising should take 1-1/2 hours, until the dough has doubled in bulk.

Once the dough has risen into a puffy mass, punch it down and roll it up again. Divide into four rounds. At this point, you can save the dough for later by coating each round in olive oil, sliding it into a one-gallon plastic bag, sealing the bag TIGHTLY, and putting the bag in the refrigerator. You want to make sure to seal the bags oh-so-tightly because, any gap, and you'll open your refrigerator to an oozing dough monster that has snaked out and expanded to engulf other food items. You may want to open the fridge and punch down the dough in each bag every so often until the dough has chilled into submission.

Pepperoni Rolls

40 minutes before you want to bake your rolls, set your oven to 500. Put your pizza stone, pizza pan, or other pizza-baking device in the oven so that it heats up and gets all ready to produce a crispy crust for you.

Get out your grated cheese, your pepperoni, and your spices. If you wish, divide pepperoni into four piles.

Obtain a large sheet of parchment paper and lay it on a flat surface. Sprinkle plenty of cornmeal on the parchment paper. Take your first round of dough, lay it on the cornmeal, and turn it to coat it on both sides. Smush it horizontally into a long, flat shape. Lay another sheet of parchment paper on top and then roll out the dough with a rolling pin until the dough is flat and vaguely rectangular. This is not an exact science, and the dough doesn't need to be paper-thin (maybe 1/8-inch thick). You want about a four-inch width. Remove the top sheet of parchment paper and cover with a layer of grated cheese. Sprinkle with pepper, red pepper flakes, basil, and oregano. Then, layer with pepperoni. A single line of continuous, slightly overlapping pepperoni is fine. Again, not an exact science.

When you have the right balance of pepperoni, cheese, and spices, roll the dough lengthwise into a long, thin cylinder. Pinch the ends closed. Cut the cylinder into segments with a knife: maybe five or six. If you want, you can create dimpling in each segment by pressing the blade of the knife down a few times without breaking the dough.

Place the pizza rolls on a third sheet of parchment paper and repeat the process with the other three rounds of dough.

Pull out your pizza stone or baking sheet and--very carefully--place your pizza rolls on top. Put the stone back in the oven and bake for 15-20 minutes, or until lightly brown.

Remove from oven and serve with dipping sauce. Your kitchen will smell like Sicily.

 

Notes

• This seems like a lot of effort, but it's really quite easy.
• I usually like to add whole grain flour to anything I bake. Not this time, though. Whole-wheat pepperoni rolls sounds downright un-American.
• In the past, I used smoked mozzarella instead of provolone. Smoked provolone has more flavor and a meatier texture, in my opinion, but mozz will do if that's what you have. 
• I estimated four cups of cheese, but I grated mine right on top of the dough, so I'm not sure. You may want to go the Tipsy Crumpet route and improvise until it feels right. Tip: you can't really overdo it, but you can underdo it.
• The recipe I used said to boil some water and put it in a baking pan underneath the pepperoni rolls to create a steamy atmosphere. The oven sauna seemed to create a tender, airy texture, but the bottoms of the rolls weren't as crusty as I wanted. You can try this or not; the rolls will be scrumptious either way.
• You will end up sweeping up a lot of cornmeal. But those golden crunchy bits add the perfect bit of texture the final product. Viva Quaker!

Verdict

4 stars. A great snack, and leftovers will keep for about a week in your fridge in an airtight container. Don't microwave, though; this is one snack best reheated to toasty perfection in the oven.