Kale Chips

Last night’s sponge cake cooled in the pan overnight and it did not fall!  What I learned is that it is better to beat the egg whites to a slightly stiffer  consistency before incorporating them into the yolks.  Also, remember to tap the cake pan on the counter before placing it in the oven to eliminate  any air  pockets.  Of course, we haven’t tasted it yet.

As I mentioned yesterday, my plan was to go to the Hollywood Farmers’  Market this morning and at 8:00 A.M. I headed over with my good friend  Fredda and my daughter Shira.  Here is what we found:  pink cherry blossoms, lilacs, rainbow radishes, purple carrots, strawberries, swiss chard, brown eggs, asparagus, basil, zucchini blossoms, mint, kale, golden nugget mandarins, turnips, sweet potatoes, baby heirloom tomatoes, parsnips and ice cream (for tonight).  I am apparently going to separate and bake the kale leaves to make kale chips, a request from my daughter.  That should be interesting.  The squash blossoms and chard are going to be sautéed with basil, garlic, and olive oil (separately).  I am putting the carrots, tomatoes and radishes on the Seder table for people to snack on before the meal is served.  The sweet potatoes are for the tzimmis and the herbs are going to be minced with olive oil and garlic for the chicken.

NOTE:  Here is the recipe that I used for Kale Chips.  Everyone seemed to enjoy having something healthy and crunchy to snack on after the blessing for Karpas.

http://www.bonappetit.com/recipes/2009/02/tuscan_kale_chips

I hope that all of you have a Chag Sameach and I look forward to writing again soon.

Enjoy,

Irene