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Robin and I were thrilled to have my sister, Brooke and her husband, Graham, come stay with us last weekend.  With three awesome kids at home and limited vacation, they have not been out to California in a long time.  We were lucky enough to have them with us for four days.

Charlie, Bess, Jeremy and Jane came to join us for dinner.  It was a fun meal and I loved showing my sister and Graham the world that we live in.

On the menu:

  • Grilled steak with citrus gremolata (recipe to come)
  • Chipotle-Corn Mashed Potatoes
  • Jeremy’s rosemary bread
  • Arugula salad
  • Bi-Rite pie with Bi-Rite creamery ice-cream.

No photo.  Sorry ’bout it.  This was quite yummy but could have been supported by a nice protein.  Grilled fish?  Sausages?  Even a steak.  A great side for the future.

1 pound fresh kale or one 10-ounce package frozen kale, thawed
1/2 cup water
5 medium-large potatoes, peeled and very thinly sliced
2 garlic cloves, minced
1 1/2 cup Swiss cheese, grated
6 tablespoons cold unsalted butter, cut into bits
1/2 teaspoon salt
freshly ground black pepper to taste
11/4 cup milk

If using fresh kale, thoroughly rinse it and shake off the excess water. Pull the leaves from the stems and discard the stems. Stuff the kale into a medium pot and add about 1/2 cup water. Cook until the kale just wilts, about 7 minutes. Drain and cool the kale. Squeeze out the remaining water with your hands. Roughly chop the kale and set aside. (If using frozen kale, simply squeeze it dry with your hands and set aside.)

Preheat the oven to 425 degrees. Generously butter a 10-by-10-by-2-inch baking dish or other large shallow baking dish. Spread half the potato slices on the bottom of the dish. Spread all of the kale, then sprinkle on the garlic and half of the cheese, butter, salt and pepper. Top with the remaining potato slices, cheese, butter, salt and pepper.

Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until the potatoes are tender and the top is nicely browned.

As planned, my parents came to SF this morning.  I soon realized that I planned far too much food.  What I ended up making was quite tasty, though.

To Start:

  • Padron Peppers with sea salt and goat cheese
  • Pomodori Al Forno

The Main:

  • Salt & Pepper Rib Eye
  • Balsamic Onions
  • Roasted Potatoes

Sweet:

  • Peanut Butter Cookies with Buy-Rite Mexican Chocolate Ice-cream

It was all well appreciated and so great to have my parents here!