Baby Kale Salad with Roasted Squash

This recipe is from the delicious New York City restaurant, Northern Spy.  I ate there a few years ago, and happened to notice that this random kale salad recipe pilfered from the internet was one of theirs. The salad did not disappoint, and made me miss spending time sampling the dishes of the excellent farm-to-table chefs in New York.  Crispy, crunchy, with a healthy dose of nuttiness from the roasted squash and toasted almonds, and tangy from the aged cheeses, this complex, filling salad was a huge hit at the dinner table, and could have held its own against the best made caesars or any of the roasted beet with goat cheese permutations.

I recommend you seek out baby kale for this salad, but if you can't find that try for one of the nicer kales mentioned in the recipe.  In a pinch, use regular kale, but blanch it for 60 seconds and then shock it in ice water to make it more palatable and bright.

Beer and Cheddar Soup

It may not be German, and it's certainly not healthy, but this was one of the most delicious soups I've ever eaten.  Made by a special friend, it was put together with precision, to ensure that everything came out perfectly.  With ingredients like beer, cheddar cheese, cream, and bacon, I'm not sure how this dish could possibly be bad, but thankfully it delivered on flavor, where it lacked in nutritional value.  Highly recommend this at an Oktoberfest party, or on a cold winter's night.  And definitely look for smoked cheddar if you can find it - it makes a huge difference in the flavor.

Beer-and-Cheddar Soup

From Food & Wine, Contributed by Jonathon Erdeljac

• 1/3 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño, seeded and chopped
• 2 large garlic cloves, minced
• 1 tablespoon chopped thyme
• One 12-ounce bottle lager or pilsner
• 2 1/4 cups low-sodium chicken broth
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 pound sharp yellow cheddar cheese, coarsely shredded
• 4 ounces smoked cheddar cheese, coarsely shredded
• Salt and freshly ground pepper
• Garlic-rubbed toasts, for serving

In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.