Big Sur Bakery Cookbook - Michelle Wojtowicz [93]
While the barley is cooking, dice the squash into 1-inch cubes. Toss them in a bowl with the oil, and season with salt and pepper. Transfer the squash to a baking sheet and roast in the oven until fork-tender, 20 to 25 minutes.
Trim the kale off the ribs and tear it into medium pieces. Rinse thoroughly under cold running water and leave somewhat wet (the residual water helps the kale when it’s cooking). Heat a large pot over medium heat and add the olive oil. Add the onions, garlic, and red pepper flakes, and sweat until the vegetables are softened, about 10 minutes. Add the kale and cook, covered, over low heat, for 10 minutes, until the kale is tender but still has some bite.
Right before serving, heat a large sauté pan over medium heat and add the butter. Add the parsley and scallions, then the barley, kale, and squash. Check the seasoning, and add more salt and pepper if necessary. Transfer to a platter and serve.
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Grapefruit Pudding
This dessert could have been a disaster for Michelle. When she was a student at the Culinary Institute of America, she had to prepare this pudding for a banquet where it would be evaluated by a team of chefs. She didn’t have time to chill the dessert before showing it for review and was sweating as she waited to hear their verdict. Luckily, they loved the dessert, especially served warm!
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INGREDIENTS
Nonstick cooking spray
3 cups ruby red grapefruit juice
1 cup sugar
1/3 cup all-purpose flour
½ teaspoon kosher salt
1 cup whole-milk yogurt
½ cup crème fraîche
Grated zest of 2 grapefruits
4 eggs, separated
Powdered sugar, for sprinkling
Serves 6 to 8
Adjust the oven rack to the middle position and preheat the oven to 350ºF.
Coat a 10-inch round baking dish lightly with nonstick cooking spray. Set it aside.
Pour the grapefruit juice into a stainless-steel pot and let it simmer over medium heat until it has reduced to ½ cup, 15 to 20 minutes. Set it aside until it has cooled completely.
Combine the sugar, flour, and salt in a bowl and make a well in the center. In a separate bowl, whisk together the reduced grapefruit juice, yogurt, crème fraîche, grapefruit zest, and the egg yolks. Pour the grapefruit mixture into the well and whisk to combine.
In an electric mixer fitted with the wire whisk attachment, whisk the egg whites until soft peaks form. Gently fold the whites into the grapefruit mixture.
Pour the mixture into the prepared baking dish and bake for 20 to 25 minutes, until the top is golden and the pudding is set but still jiggles in the center. Let it sit for 5 minutes before serving. Sprinkle with powdered sugar, and serve while still warm.
Epilogue
When we first decided to keep a journal of a year in our lives in Big Sur, we thought it’d be a nice record for us to look back on. We didn’t imagine that the process itself would substantially affect our lives. As it turned out, not only did we strengthen our relationships with the friends we featured and learn new things about the people with whom we interact each day (Jim won a “Man Against Horse” race? Justin had his tires slashed by vegans?), but we ourselves have changed as well. Mike adopted a hive of bees that Jack is helping him learn to care for. Eric and Jasmine somehow found time between caring for their newborn and writing their own book on microgreens to help Phil and Michelle plant a garden. Marilyn gave birth to a baby girl. Justin achieved his goal of finding an affordable place to be a butcher and own a home (unfortunately for us, it’s in Pittsburgh—but there’s always overnight delivery). As for Phil and Michelle, we’ve expanded our own family to include Henry, our beautiful son.
And as proof that you really never