Mary Berg whips up a Friday-worthy dinner and dessert that is simple and quick to make.
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[Applause] [Applause] hi Hi how are you oh my good Shir hi it’s so nice see you you look like me hi hi everybody oh my gosh yeah hello everybody and welcome to the show today is the last day of my meal plan week so we’re going to try to use
Up all those extra ingredients and leftovers from the rest of that week now I’m making my kale pesto pasta today and for dessert I’m going to be making a vanilla panot we’ve got all these things we’ve made all week we got to have dessert at the end we did a great job
Cooking all this food so you deserve dessert but to get started we’re going to work on the main so that dinner so the first thing I want to do is get to work on the kale for this kale pesto so over here I have got what I like to call
Dino kale it’s also known as tuskin kale but if you look at it it looks kind of like dinosaur skin it’s really nice and kind of hearty it’s really tasty and this is on that grocery list so if you followed that grocery list you’ve got this hanging out in your fridge right
Now now if you didn’t have Dino kale you could totally use spinach you could use Swiss chard but if you are working with any sort of kale in particular Dino you do want to get rid of these stocks they are really tough you could chop them up
Finely and sauté them but they’re never going to turn into a delicious sauce so basically what you want to do is grab each Leaf give it a bit of a pinch I give it a head start and then you just kind of slip your fingers over that kind
Of stock anything that comes off in your hand nice and tender and delish this basically a toothpick leave it behind it’s all good so just get a few more of those leaves off and basically you want to use a whole bunch of kale here those outside leaves are a little bit heartier the
Inside get a little bit more tender so they’ll probably break a little bit easier but I’m just going to add those on into the Bowl along with the rest of that kale and then I want to blanch this and by blanching what that does is it kind of breaks down those tough fibers
And it brings out kind of a Sweetness in this kale so I’ve got some boiling water here and I want to season it pretty well with some salt CU basically most of this water is going to go down the drain and I want to season up that kale so I’m
Going to add like I’m G call that like a tablespoon of salt don’t worry most of it goes away it’s all good what that salt’s going to do though is it’s going to help lock in the green color of this kale it’s going to season it up give it better flavor
And this is only going to need about 30 seconds to a minute to blanch up just pop that in give that a little bit of a stir and immediately do you see the color change it goes from kind of Dusty to this beautiful bright green I know this is like some excellent looking
Kale this is where when you’ve had one of those weeks where not that you’ve done that this week you know sometimes when you’re like oh Mary when was the last time you ate a vegetable this is what I’m making so that’s nice and cooked down you can
Already tell it’s nice and tender and to be honest with kale a lot of people will say you have to massage it but if you’re cooking it you don’t have to do any massaging this is why my mom likes cooked kale because that water is kind of doing massaging for you it’s breaking
Down those fibers my mom says that she’s not going to cook with kale because if she’s not getting a massage nobody is so if you’re one of those just cook your kale and it’ll be easy all right I’m just transferring that on into a colander just getting that all out of
Here and if you see this water it’s a little bit green so some of the nutrients from that kale have leeched into that water so I’m actually going to use this same pot of water to cook my pasta I’ve got 350 G of rotini here you
Can use any sort of pasta you like I like rotini though cuz it kind of gets stuck in all those nooks and crannies and I just want to let that cook until it is nice and alente and tender and delish so I’m going to go back to this
Kale and we’re going to go over to my good friend the blender this is a blender sauce which anytime I’m doing a green sauce I like to bust out my blender really nice and smooth and creamy so I’m going to grab that kale out of here I’m going to give it a
Little bit of a rough chop first just to give that blender a head start yes this has a blade in the bottom but sometimes it can tend to get a little bit stuck in there wait did I say blender again I don’t know what I’m saying it’s all good
I’m going to chop this up give that a little bit of a rough chop just to give everything a head start now all this kale is going to go on into that blender jug this could also work in a food processor and if you’ve been following
Along you know we’ve used a lot of pesto this week because I love pesto it’s one of my favorite flavors it’s a great flavor shortcut there’s so much flavor in there and I’ve got some left over so you need about four to 6 tablespoons of that prepared pesto just pop that on in
With that kale that’s going to bring so much bright green flavor a little bit of fresh garlic in there to be honest you could throw all of this in that would be great but then to thin this out a little bit I’m going to add in a little bit of
That pasta cooking liquid so I’m going to scoop some of this out there’s a bit of seasoning in here and there’s some starch and the thing about starch is it likes other starch so this starchy water is going to make this sauce a little starchy which is then going to want to
Cling to those noodles really nicely so even though I’m adding water it’s actually going to make it really nice and thick perfect now give that a bit of a blitz there we Go and immediately that becomes a beautiful green sauce that looks absolutely amazing this is always the scariest part is opening the blender okay nailed it and then all of this beautiful green sauce is just going to go straight onto these noodles got some here that I’ve drained off I’m just
Going to pour that bright green pesto like if you want the greenest dinner in the world to serve to your family this is it it is so bright and beautiful it’s going to be nice and tender and delicious that fresh basil flavor from that pesto is going to be
Out of control now to serve this baby up just grab her dump it out onto a bowl noodles for days family style too on a Friday are you kidding me nothing better now a little bit of some fresh parmesan of regano shaved right over top and if you want to
If you have any leftover chicken from yesterday I’ve got some here you can just toss that on there you can add it in you can reheat it and put it on top I’m just going to stick with a little bit of fresh basil and I mean like that looks like a very good
Dish I’m mean going to give it a little taste just to see that is absolutely no reason to be that good o when you make this it is in fact Easy Being Green all right now after eating all of this delicious green situation in that beautiful kale pesto pasta you deserve a little bit of a treat so we are going to make my vanilla panacotta now remember that cream we bought for that tomato soup well now we’re going to put the
Rest of it to work in this delicious panot which basically just means cooked cream it’s a fancy little way to finish off the week and it’s truly the easiest dessert in the world so get ready so the first thing we need is a cup of cream which one’s cream this one’s cream the
Thicker one all right I’m going to add that on into a pot and then into there I’m going to sweeten that with about a third of a cup of sugar now if you wanted to in my opinion panacotta is endlessly customizable I’m adding in sugar but if
You wanted to you could do maple syrup you could do honey you could use brown sugar if you wanted to just anything to give it a little bit of sweetness so give that a bit of a whisk and I just want that to come up to a simmer to dissolve that
Sugar all I want is that sugar to be nice and kind of like not gritty anymore that’s going to sweeten the cream and sweeten up this Panic cot up beautifully so while that does its thing we’re going to get to work on the gelatin because you need gelatin to set that panacotta
And it’s not going to be like really rubbery like certain Jello-O desserts or jelly like desserts that sometimes happen but it’s going to be nice and soft and creamy and delicious so I need a cup of milk for the rest of this recipe but the first thing I want to do
Is I want to bloom my gelatin so I’m going to add about 2 tablespoons of that on into my dish and then I want to sprinkle over 1 and 1/4 teaspoon of gelatin powder powder and this stuff you get in like these weird little packets it comes in a
Tiny little box in the baking aisle but what you want to do to bloom it is just sprinkle that gelatin right over top of that milk don’t just dump it in give it a little bit of room and it do you see it kind of starting to wrinkle up can
You see that that little rumply situation happening so that’s the gelatin starting to bloom what’s happening is each little granule is kind of absorbing some of that milk and getting nice and kind of plump and wonderful so that basically is going to come together into a beautiful setting
Structure the thing with gelatin is you want to dissolve it in cold and then put it into your hot if I were to put that powder right into the hot you’d end up with like a weird little rubber ball filled with dust and that does not sound like a good
Dessert all right my cream is looking great so I’m just going to bring it off the heat and I want to add in that gelatin mixture typically I’d set this aside for about I’d say a minute or two but I’m just going to dump this one on
Right now give it a bit of a whisk and then I want to add in the rest of that cup of milk that’s going to cool this mixture down get that going and then for a little bit of flavor I’m adding in a teaspoon of vanilla extract you could do
Lemon zest though orange a little bit of chocolate yeah melt a little chocolate in here I’ve also done now here’s where I lose you I’ve also done a goat cheese panacotta honestly it’s delicious it’s so it’s kind of cheesecake all right that is perfect now all I would want to
Do is pour this into some nice decorative glasses just get that on in and then you pop that in the fridge just until it’s perfectly set and by perfectly set you want it to be a little bit wobbly like that little bit of that kind of like jelly kind of wobble can
You see that wobble on it’s very good now to serve this up you can make a compost you could use fresh fruit you could use a little bit of maple Sy syrup or honey on there but for me I’m all about that weird jar of jam you I know
You have hanging out in your fridge just pop a little right on top and that to me is a Friday night dinner for the win all right I think I deserve this little bit of a treat that is a wrap on our meal plan week and if you didn’t get
A chance to cook along with me the grocery list and all the recipes are going to live on our website so you can check them out anytime hey Mary here what did you think drop your comments below and don’t forget to like And subscribe for more of the good stuff