This flavorful cheesy potato kale bake is topped with a crispy layer of cheddar cheese and breadcrumbs. Have it as a side to your protein of choice! Plus, learn how to make herb powder and your own porcini parsley seasoning blend!
Let’s make a pact. Every month of this year, we’ll all try a recipe that is a bit out of the box. Now, we don’t have to go all crazy and start making fruity foams or liquid nitrogen ice cream. Just something…different.
I was flipping through an old copy of Bon Appétit and came across this recipe for “herb powder.” The title makes it sound like we are about to launch into a deep discussion about herbal supplements. But really, we’re just venturing into the art of drying herbs and then turning them into a super powder.
Here’s my problem with fresh herbs. I get all excited when I see them at the farmers market, and I buy 5 bunches at a time. We all know that they don’t stay fresh for long. I know about the trick where you stick fresh herbs into a cup and water it like a plant. But counter space is a hot commodity in my kitchen. I can’t go around raising mini plants all over the space I’m supposed to roll dough on. Drying some of these herbs seems like the “well, duh” solution to my conundrum. Why haven’t I been on top of this?
So, we now know that herb powder is a thing. How the heck are powders different from the dried herbs that we get at the supermarket? For one thing, the herb powder we make at home will be fresher. That alone is gold-star worthy. The flavor of herb powder will also knock the socks of its dried, leafier cousins. Finally, you can only make fun parsley clouds when it’s in powder form.
A bunch of parsley yields about 2 to 3 tablespoons of powder. It doesn’t sound like much, but there’s a whole bunch of parsley compacted into those few tablespoons!
Instead of just using the parsley powder straight from the mill, I incorporated it into a porcini seasoning blend that is based off of Nom Nom Paleo’s Magic Mushroom Powder. When I met Michelle months ago, she showed me how to make this amazing spice blend that is made of ground dried porcini mushrooms, salt, and a few additional spices. I’ve used it in my stir fries, roasts, and most importantly, on these scrumptious Cracklin’ Chicken recipe. (Side note: Michelle, if you’re reading this, I still have your jar. I’ve just added a fresh batch of the seasoning blend in there. I swear I’ll return it one day.)
This parsley-porcini seasoning should become a staple in your pantry. It’s simple. It’s versatile. It’s delicious.
When you make yourself a batch of the seasoning, be sure to USE IT. It’s too good to let it collect dust. Let’s start using it now, in this cheesy potato kale bake.