Simple and Spanish-inspired |
NO KID HUNGRY
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Recipe of the Month
with
Matt Louis
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Matt Louis is currently the chef and owner of Moxy and The Franklin
Oyster House in Portsmouth, New Hampshire. After graduating from the
Culinary Institute of America in 2001, Matt went on to work at some of
the country's top kitchens, including at the French Laundry and
as part of the opening team of Per Se. He took his fine dining skills
back home with him to New Hampshire where he focuses on serving
hyper-local farm to table offerings in a tapas style format with New
England flair, to great acclaim. Matt has been a multiple-year James
Beard Finalist for Best Chef, Northeast, as well as a three-time Food
and Wine People's Best New Chef nominee.
Matt has participated in numerous No Kid Hungry events, including
Taste of the Nations throughout New England, and has traveled to
Washington, DC, to represent No Kid Hungry at the Democratic
Governors' Association Winter Gala.
Fun Fact: A current member of our Culinary Partnerships & Events
team participated at Taste of the Nation alongside Matt as a culinary
intern!
This dish takes its inspiration from an authentic tapas dish on
virtually every Spanish tapas menu in the world. A simple small bowl
of Marcona almonds is almost always the first item on a Spanish tapas
menu - this dish provides a small, inexpensive snack with local
ingredients that is perfect to nibble on with friends.
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Something to Snack On: Chili-scented crispy
kale with pumpkin-sunflower seed granola bites
By Matt Louis | Yield: 8 servings or small bowls
Ingredients for Granola
* 2/3 cup light brown sugar
* 1/2 cup canola oil
* 1/2 cup honey
* 3 cups rolled oats
* 1/2 cup sunflower seeds
* 1/2 cup pumpkin seeds
* 1/2 tsp salt
* 1/2 tsp cayenne
* 1/2 tsp smoked paprika
Equipment
* Sheet Tray with parchment paper, mixing bowl, small pot
Instructions
1. Preheat the oven to 300 degrees Fahrenheit.
2. Warm the first 3 ingredients in a small sauce pot until
incorporated.
3. Mix the oats, seeds, and spices in a large mixing bowl.
4. Add the hot ingredients to the dry mixture in the bowl and
combine. You can add another 1/2 tsp of cayenne.
5. Spread mixture in a single layer on a parchment lined sheet
pan. Bake for 10-12 minutes, rotate the pan, and bake for
another 10-12 minutes or until golden brown.
6. Leave to cool completely on the sheet trays. When cooled
gently, break into large chunks and serve with the kale.
Ingredients for Crispy Kale
* 6-8 stalks of kale
* salt, to taste
* cayenne, to taste
* smoked paprika, to taste
Equipment
* Sheet Tray with parchment paper, oven, fryer (optional alternate
cooking method)
Instructions
1. If baking, preheat the oven to 300 degrees Fahrenheit. If your
oven has a fan setting, set it to low fan.
2. If baking, prepare a baking sheet with parchment paper or
foil.
3. Tear the kale into large chunks working around the stem. The
stem will not bake or fry crispy so it needs to be discarded.
Wash and dry thoroughly.
4. BAKING: Bake in the oven for 4-5 minutes, rotate the pan so
the opposite side is facing you, and bake again for 4-5
minutes or until crispy. FRYING: Alternatively, you can fry
the kale in a neutral oil at 350 degrees until bubbles just
stop. When kale is added to the oil it will splash
aggressively, so please use caution if frying at home.
5. Allow to cool slightly, and dust the kale with salt, cayenne,
and smoked paprika.
6. Serve immediately with the granola or store in a container
lined with paper towels.
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