Thursday 18 October
We had a Trader Joe's frozen side of salmon, which we glazed with a combination of maple syrup and grainy mustard, to make it savory and juicy when we broiled it.
We had a lot of kale still left in the garden, which Dora was happy to play with.
So for a side dish, we made a kale and potato gratin recipe from New Joy. It was unduly long and complicated, so here's the procedure.
Preheat oven to 350º and butter a 2-qt. baking dish.
Slice 4 Yukon gold potatoes thin with a benriner. Also slice 2 small onions very thin across the equator.
Steam 1 bunch destemmed and washed kale 8-10 mins until almost tender. Drain, cool, press dry, and coarsely chop.
Build up laters of potatoes, onions, and kale in dish, beginning and ending with potatoes, dotting each onion layer with 1 Tbsp. butter, a bit of minced fresh tarragon, salt, and pepper.
When done, pour over what New Joy said should be 1 1/2 c. milk; but that was way too much, and we had to pour at least half off.
Cover and bake until potatoes are tender and liquid is absorbed, 30-45 minutes (it was a lot longer), then open and broil to brown.
Sorry, New Joy - the kale recipe was a lot more trouble than it was worth, though the salmon was more satisfactory, fresh and succulent.