Thursday, December 15, 2011

Crispy Kale Chip Tortilla ... Cooked in Glorious Duck Fat, for a Trixified French Fridays with Dorie

Doristas, as you read this I am stuffing my face in New Orleans. I will check out all of your lovely tortillas when I return!

Unlike last time - we will speak of the bland pork roast no more - I am not going to be at all cranky about this week's French Fridays with Dorie recipe. Granted, I changed the whole thing around,  but not because I thought the original tortilla was lacking. It's just that ... well, it was full of potato chips. And I love potato chips - maybe a little too much.

You see, I have been depriving myself of all carby goodness in anticipation of my trip to New Orleans (see above). And so I set out to devise a carb-free version of the potato chip tortilla using kale chips.

Huge success. Huge.  While I have had mixed results with kale chips in the past, and never could seem to control whether they would be just right or slightly burnt, I believe I have hit upon the fool proof secret: use Tuscan, also known as dinosaur kale, and don't let your oven go above 250 F.  (I read this somewhere and can't for the life of me remember where, so if this was your idea and you are reading this ... sorry.) Go light on the oil and salt - add spices if you wish, I used sweet paprika - and make sure none of the kale leaves overlap. Bake until crispy. The end. So simple.

I also added some ingredients to Dorie's original tortilla recipe: I used 6 eggs instead of 4, I added a healthy bit of Pecorino pepato, and I cooked mine in duck fat.  (I didn't say I was giving up fat. Just carbs.) Not only did this infuse the whole dish with a rich goodness, but it helped my beautiful little tortilla to slide out of my cast iron skillet like ... well, I would say like butter but I think it was more like unctuous duck fat.

This was so good:

And to be honest, I think I like a perfectly cooked kale chip at least as well as the potato variety, which is a good thing, because I can eat my weight in either one.

If you'd like to join in, pick up a copy of Dorie Greenspan's Around My French Table and get cooking. In the meantime, go see what everyone else thought of the dish. Happy French Fridays!





23 comments:

  1. Very nice dish for brunch especially for Christmas morning if you celebrate! nice job trix~

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  2. Mm - nice adjustments and use of ale chips!

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  3. This looks - and sounds - amazing. Love the integration of chips and duck fat. Swoon.

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  4. Trixie, Trixie, Trixie. Kale. Duck fat. You're killing me here. (In a good way)
    Enjoy your trip!

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  5. Well, that sounds good!! You had me at "duck fat." Have fun in NOLA! We're planning a trip there around Easter.

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  6. What a fabulous brunch dish! This is my first visit to your blog, so I spent some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

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  7. Oh, how we ALL love a Trixified recipe! And since I wasn't a huge fan of this tortilla as written, you get double brownie points!!! Your kale chips were a fabulous idea. Enjoy your holiday! xo

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  8. What a fabulous brunch dish! I spent some time browsing through your posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. Trevor.

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  9. Yum, food for thought as I lay out the ingredients to make my tortilla tonight, yes food for thought I just said it again and I like that...
    Have fun on your trip!

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  10. AWESOME! I love it when I see people taking FFwD and totally turning it on its head. Plus, your dish is green. GREEN! Perfect for the holiday season :)

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  11. This is a clever, clever one...using kale 'chips'! I wouldn't have known how to lay off the carbs for this one, even though I'm going off on vacation next week! As for the duck fat, I wouldn't even know where to get my hands on that. So this recipe has been truly Trixified indeed!

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  12. Well, I don't know about the duck fat ;), but I'm completely on board with the kale chips - what a fantastic sub!

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  13. Oh, love Tuscan Kale. That looks like a much more tastier version, as well as waistline friendly! Hope you are enjoying New Orleans!

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  14. Woohoo to duck fat! I used it in mine too! But the kale chip is absolutely genius. I'm curious to give it a try myself. Wow.

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  15. well, I must say, and ya know I do speak words - I am so glad y'll save your tastebuds for some good eating done in hopefully the quarter... wish I had kept up or known, I could have sent you a list of new found off the wall gourmand must try (as cheap as I am) places... but I know you two had it all planned out, hope you got to revisit your wedding ventures and danced around memory lane or down pirates alley... can't wait to hear of your stories...

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  16. oh by the way, more words... like very much your take on this and no one, no one can go wrong with duck fat nor bettering a recipe...

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  17. I so love Trixified recipes. I like this with the potato chips, but your version sounds amazing. Maybe its the duck fat? Whatever, I'm going to pick up kale and try it your way. Have a great vacation!

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  18. This looks so unusual and flavorful. Mouth. Watering.

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  19. Kale chips, never heard of them before. But it sounds so much more healthy then regular. I almost want to give the kale chips tortilla a try. Hope you had a nice trip and a merry christmas to you.

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  20. Kale chips...brilliant! This is gorgeous and I am positive this version would be a hit around here!
    Hope you are having a wonderful time and enjoying the holidays :)

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  21. Oh no you didn't. I'm totally in love with this!

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  22. So great with kale chips, love the idea!

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