Kale and Dill Griddle Cakes

Everything I blog starts in the kitchen and ends with a fashioned flourish. Food styling is about artistic presentation, a mastery of light and shadow, of easy arrangement and movement. All these techniques are distinct art forms, ones that I haven't quite fully mastered. It takes a singular plate or bowl, with color and design, that gives the finished picture a composite whole. My small collection of serveware comprise of ceramic, bamboo, steel, copper and a special slate plate.

Carolyn Kuttan sends me an exquisite platter from Slateplate.com. They make  exquisitely crafted cheese boards. Their products are easy to embellish with cheeses, appetizers and are even a snap to clean. Directions with the package are very clear. I deviate from the standard cheese display, instead mixing it in with kale, dill, flour and eggs to make lumpy pancakes. This Ottolenghi recipe is delicious. Blanched kale, a fistful of dill and heaps of cheese give these pan fried cakes much needed color and bite.

The batter comes together with self-rising flour, lemon zest, seasoning and an egg yolk stirred vigorously together. Blanch kale in hot water, shock it in cold water, squeeze all the water out and chop it roughly. Pick out soft dill fronds, add to the batter along with kale and melted butter. Fold in lightly whisked egg white. Now you have a loose but thick batter.

Butter makes the world go round. It is the tastiest choice for a light fry. Drop tablespoons of batter into the butter laden pan. Flatten them slightly with the back of the spoon and soon you will have aromatic green cakes, redolent of dill, waiting to be stylistically draped on grey slate.



KALE AND DILL GRIDDLE CAKES 
Makes 10-12


3/4 cup self-rising Flour
1 teaspoon Lemon Zest
1 Egg, separated
1/2 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
2-3 Kale ribs
1/2 cup Dill fronds
1 tablespoon melted Butter plus more for pan frying
1/2 cup grated Cheese( Feta, Cheddar, Asiago, Parmesan)
1/2 cup Yogurt
1 tablespoon Dill fronds
a pinch of Kosher Salt 
Fresh ground Black Pepper


Place flour, lemon zest, salt and pepper in a bowl. Whisk to mix.

Heat water in a saucepan.

Separate ribs from kale leaves. Blanch in boiling water for 2-3 minutes. drain and run under cold water. Squeeze water out of kale and chop roughly.

Give dill fronds a rough chop as well.

Add egg yolk to flour. 

Kale, dill and melted butter go into the batter as well.

Stir in a clockwise direction till you have a stiff batter.

Whisk egg white lightly till frothy. Add to batter. As you stir the batter will loosen up to a dropping consistency.

Dilute yogurt with a couple of spoons of water. Add dill, salt and pepper. Keep aside.

Heat butter in a nonstick pan.

Drop scant tablespoons of batter into the butter. Flatten them slightly with the back of the spoon. You can fry 4-5 cakes at a time in a large pan. 

Cook cakes for 2-3 minutes on one side till are golden brown, then flip and cook for a further few minutes on the other side. 

Plate them alongside the yogurt sauce.

Serve them hot.

The arrangement looks cookbook worthy. Food styling is all eyes and no taste. Griddle cakes perch enticingly on the slate server. It's all about temptation, urging you to fork a piece on to your plate, making you drizzle yogurt sauce on the cakes. Style evolves into a savory satisfaction. Thank you Carolyn. Thank you Slateplate, for letting me showcase my griddle cakes!

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