|
Recipe of the Month
with
Matt Louis
|
|
|
|
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.
|
|
|
|
|
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
- Preheat the oven to 300 degrees Fahrenheit.
- Warm the first 3 ingredients in a small sauce pot until incorporated.
- Mix the oats, seeds, and spices in a large mixing bowl.
- Add the hot ingredients to the dry mixture in the bowl and combine. You can add another 1/2 tsp of cayenne.
- 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.
- 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
- If baking, preheat the oven to 300 degrees Fahrenheit. If your oven has a fan setting, set it to low fan.
- If baking, prepare a baking sheet with parchment paper or foil.
- 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.
- 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.
- Allow to cool slightly, and dust the kale with salt, cayenne, and smoked paprika.
- Serve immediately with the granola or store in a container lined with paper towels.
|
|
|
|
Keep up the momentum, your generosity makes a difference.
|
|
|
|
|
|
