Winging it (Chorizo Kale Pasta)
We were away all last weekend in Toledo, which was a lot of fun, but we didn't get home until late Sunday night. This translates to no groceries in the house. I DID get our au pair a Trader Joe's gift card, so that she could pick things up for the house while we're at work, but that seems to have translated from English to German into, "Hey, go buy as much mochi as you can find! Hurry! Fill the freezer with mochi!!" So... lots of Japanese ice cream. But, in terms of other food? Not so much. I take full blame for this. Sending an 18-year-old to the grocery store with no list is just not smart. So, anyway... we don't have much food.
Luckily, we did have some fun ingredients left over from last week's trip to the Farmer's Market, including kale and lamb chorizo. I decided to create a pasta dish. I minced one small onion and sauteed it in a tablespoon or two of extra virgin olive oil. Then, I sliced up two links of the chorizo and added those, cooking them until they were nice and brown. I then added a couple of tablespoons of flour to create a roux. I poured in a box of chicken broth, added the cleaned and chopped kale, and covered the pan until the kale was steamed to perfection and the sauce was slightly thickened. (I stirred occasionally to help things along). While I made the sauce, I cooked the pasta. Once it was done, I drained it, added it to the sauce, and tossed the whole concoction with a handful of grated Parmigiano Reggiano.
Yum - it was really good!
P.S. How is everyone doing with the shred? I've missed a few days, but I'm up to Level 3. Was not a huge fan of Level 2.