Twice Baked Potatoes with Stout Onions and Kale

Twice Baked Potatoes with Stout Onions and Kale

Ivy Manning-In the Kitchen

4 large russet potatoes or other large potatoes, scrubbed (8 to 10 ounces each)

1 tablespoon plus 1 teaspoon olive oil, divided

1 1/2 cups thinly sliced onions (about 1 large)

1 cup Irish-style stout

1 bunch lacinato kale or Russian kale(about 3 ounces)

1 cup buttermilk

2 tablespoons butter, at room temperature

1/2 teaspoon mustard powder

Salt and freshly ground black pepper

1 cup grated irish cheddar cheese

Preheat the oven to 400 F. Rub the potatoes with 1 teaspoon of the oil and place directly on the oven rack. Bake until they squish easily when gently squeezed, 45 minutes to 1 hour.

Heat the remaining 1 tablespoon of oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently until they begin to brown, about 15 minutes. Add a splash of the stout and scrape up any browned bits. Continue to cook, occasionally deglazing the pan with the stout until the onions are deep brown and nearly all of the stout is used, about 30 minutes total.

Tear the tough ribs and stems away from the kale and discard or use for stock. Roughly chop the leaves and add half the kale to the onions, tossing with tongs to wilt the leaves. Add the remaining kale, toss, cover, and cook until tender, about 5 minutes. Remove from the heat.

With a serrated knife slice off the top quarter of each potato. Use a soup spoon to scoop out the flesh, leaving a 1/4-inch-thick shell on the bottom and sides. Mash the flesh with the buttermilk, butter, and mustard powder. Gently fold in the onion-kale mixture and season with the salt and pepper. Mound the mixture into the potato shells, sprinkle the tops with the cheese, and place on a baking sheet. Bake until the cheese is melted, about 20 minutes, and serve warm as a side dish or a vegetarian main course.

Bacon, White Bean, and Swiss Chard Pot Pies

Bacon, White Bean, and Swiss Chard Pot Pies

Altered from pancetta, white bean, and swiss chard pot pies, The Smitten Kitchen Cookbook, by Deb Perelman

http://smittenkitchen.com/blog/2012/10/pancetta-white-bean-and-swiss-chard-pot-pies/

Serves 4

Lid

2 c all-purpose flour

½ tsp table salt

13 Tb (or 1 stick plus 5 Tb) unsalted butter

6 Tb sour cream or whole Greek yogurt (i.e., a strained yogurt)

1 Tb white wine vinegar

¼ c ice water

Filling

2 Tb olive oil

4 ounces bacon or 4 ounces ¼ in. diced pancetta

2 leeks or onions, finely chopped

6 oz. swiss chard, stems separated and finely chopped, leaves thinly sliced

2-3 sweet winter carrots, sliced

1 large stalk celery, finely chopped

½ lb shiitake mushrooms, sliced into quarters or fifths

Generous pinch of red pepper flakes

Salt and freshly ground black pepper

2 garlic cloves, minced

1 Tb olive oil

3 ½ Tb butter

3 ½ Tb all-purpose flour

3 ¼ c sodium-free or low-sodium chicken or vegetable broth

2 c white beans, cooked and drained or from one and a third 15.5 oz. cans

Make lids: In a large, wide bowl (preferably one that you can get your hands into), combine the fl our and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.