Sep
08
    
Posted (Lori) in News

CABBAGE LOAF

I was looking at my cabbage and wondering how I was going to use it—I was cole-slawed out from the last one, and already have as much pickled , sauerkrauted, and kimchi’d cabbage as I can use—when I got this from Stephanie. Sounds delicious. She said, “This week’s cabbage had me pulling out the recipe books.  And while I settled on making a large jar of sauerkraut, I came across this recipe from the Victory Garden Cookbook I inherited from my grandmother that I’ll try with the next green head.”

2-1/2-lb green cabbage

2 Tb butter

1 Tb oil

Salt and freshly ground pepper

3 eggs

1/2 c. heavy cream

1/2 c. grated Swiss cheese

1 Tb crushed caraway seeds (optional)

Wash, dry, and quarter the cabbage. Shred it into 1/4-inch pieces.  Melt the butter and oil in a large pan; add the cabbage. Stir until coated with butter, then cook, covered, over low heat for 8-10 minutes until wilted.  Remove the cover and cook for 2-3 minutes over high heat, stirring to evaporate moisture.  Beat eggs and mix with cabbage, cream, cheese, and caraway (if you like).  Put in a buttered loaf pan and bake in a preheated 375-degree oven for 40-45 minutes.  Let stand for 10-15 minutes before slicing.  Serve either hot or cold.  (makes a 1-1/2 qt. loaf).

-Make with leftover cabbage. Saute sliced cooked cabbage in butter and oil to evaporate moisture, about 5 minutes.  Then proceed with the recipe.

-Add pieces of ham or sausage.

-Season with herbs or spices.

ROSH HASHANAH

Only a fraction of our members celebrate the Jewish New Year; but I think the recipes are useful—and I for one like to hear about other people’s traditions. If anyone has recipes from other cultures, please send them. Our CSA is very diverse—I once counted 26 nationalities among our members—and it would be nice to share.

Rosh Hashanah, for most, means sweet food. Symbolism is big in Jewish and sweet foods symbolize the desire for a sweet year. But it doesn’t stop with sweet. The Talmud, in a rare show of humor, established a series of puns involving food and suggested including them in Rosh Hashanah meals. For example—the word for “carrots” in Yiddish is mirren, which sound like the word for “increase.” So when you eat a dish with carrots, you say: May it be the will of god that our fortunes will increase in the New Year.” The wordplay involves beets, leeks, cabbage, carrots, apples, gourds/squash, dates, and fish heads, but there’s no reason not to create your own based on English rather than Hebrew or Yiddish words. Here’s a recipe for leek pancakes and one for sweet peppers. And a recipe for stuffed cabbage and (may the new year be stuffed with joy). And some kugels—because everyone needs a kugel, especially on Rosh Hashana, and we have a lot of potatoes.

CHICKPEA & LEEK PANCAKES

3/4 cup cooked chickpeas (cooked dry peas are better, but you can use canned beans)

1 large leek

1 egg

Bunch of cilantro or parsley

Salt and pepper

Optional: You can add a tablespoon of flour if you prefer more of a ‘pancakey’ texture, I prefer them sans flour.

Chop the chickpeas, leek and cilantro

Combine all three into a bowl and stir in one whisked egg

Add salt + pepper (and the flour if you wish)

Add a small drizzle of your preferred oil to a fry pan and spoon tablespoon amounts into the pan (this recipe will make 5 or 6 fritters)

Cook each side until golden and serve with a squeeze of lemon or lime or even a bit of Greek yoghurt

ROASTED PEPPERS WITH HONEY AND ALMONDS

Last week, I brought some roasted peppers to the site for tasting; here are instructions on how to make them and a recipe that uses them.

2-3 peppers (any color; our big bell peppers count as 2); quartered or cut into lay-flat slices

2 tbs olive oil

2 garlic cloves, sliced

1 ounce slivered almonds

2 tbs honey

2 tbs sherry wine vinegar

2 tbs fresh parsley, chopped

Preheat broiler to high.

Place peppers skin side up in a single layer and broil for 5-10 minutes till charred. Remove to a paper bag to steam and cool. When cool enough remove skin and discard.  Slice into bite size pieces.

In a large pan, heat oil and add garlic for about 3 minutes add almond for 1 minute add honey and vinegar mixing in, Pour over peppers and garnish with parsley season with salt and pepper. Serve room temperature.

HALUPKIS: STUFFED CABBAGE

This is enough for about 12-16 servings, but the recipe can easily be halved.

2 large cabbage heads, coarse outer leaves removed

2 cups rice, uncooked

2 medium onions, diced

3 pounds ground lean beef

1/2 teaspoon black pepper, ground

2 teaspoons salt

4 eggs, beaten

1/4 teaspoon paprika

1/2 teaspoon celery salt

1 (14.5 ounce) can tomato sauce (or fresh tomato sauce)

1 (14.5 ounce) can chicken broth (or fresh chicken soup)

1 cup chopped tomatoes, fresh or canned

1 chopped hot pepper—remove seeds to adjust heat

Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.

Boil rice in a separate saucepot until half cooked. Drain and set aside.

In a bowl combine beef, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.

Preheat oven to 350 degrees F.

On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.

Combine tomato sauce, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.

They taste best the next day.

POTATO KUGEL AND VARIATIONS

3 eggs

1 small onion, roughly chopped

2 tablespoons vegetable oil, divided

½ teaspoon salt, more or less to taste (I use much more)

1/8 teaspoon pepper, more or less to taste

1 tablespoon bread crumbs or matzo meal

4 medium potatos, peeled and cut into chunks (about 2 pounds)

Preheat oven to 400 degrees.

Put everything except the potatoes and 1 tablespoon oil in a food processor and whirl for about a minute, until smooth. Add the potatoes and pulse until chopped fine, but not smooth; don’t overprocess, you just want to avoid large chunks.

Put the last tablespoon of oil into a baking dish, about 8 inches square or round. Pour the potato mixture into the baking dish. Bake until brown crust forms on top, about 40 minutes. Allow to cool slightly before serving.

VARIATIONS: Replace up to half the potatoes with other vegetables—broccoli, summer or winter squash, carrots, stringbeans, yams, cauliflower. I find that if at least of the vegetables are not potatoes, the texture isn’t good.

BROCCOLI: BASICS AND QUICKIES

For each of these: Cut off the rough ends of the stems. If you’re fussy or if the broccoli is old, use a vegetable peeler to peel off the top layer of the stems. Cut the florets and stems into bite sized pieces. Cook by:

–Dropping into a pot of boiling water for about 2 minutes

–Microwaving (in a microwave-safe dish, with just a few drops of water) for about 2 minutes

–Steaming in a steamer basket over boiling water two to four minutes

–Sauteeing in oil or butter for about 3 minutes

BROCCOLI WITH GINGER, BUTTER, AND NUTS: Melt about 2 tablespoons of butter for 2 cups of broccoli. Mince the ginger finely or grate it so that you have about 2 tsps; add it to the melted butter. Toss all the ingredients together; salt and pepper to taste.

BROCCOLI WITH SHALLOTS AND BLEU CHEESE: Mix ¼ cup sour cream, 1 tablespoon mayonnaise, a squirt of lemon juice, and salt and pepper; add about 1 tbs of crumbled bleu cheese. If you can, leave for several hours before serving. Add to broccoli, with 1 tbs. minced shallot.

BROCCOLI WITH CHILI OIL

1/2 medium jalapeño with most of the seeds and veins removed, minced

1 shallot, minced

1/4 cup peanut, corn, or blended vegetable oil (see Notes)

1 1/2 tablespoons water

1/4 teaspoon sugar

1/2 teaspoon salt

Pinch white pepper

Heat the jalapeno, shallot, and oil in a small saucepan over medium heat for several minutes. Let stand for 5 to 10 minutes for flavors to meld. While the oil is still warm, stir in water, sugar, salt, and pepper. When ready to serve, spoon the flavored oil over the broccoli and toss gently.

BROCCOLI GRATIN:

Melt 3 tbs butter in a skiller. Add 3 tablespoons flour, stir until full combined. Add 2 cups milk (heat to almost boiling in a microwave first, if you have a microwave). Stir constantly over very low heat until it thickens (this is a basic white/béchamel sauce). Add salt and pepper to taste, and a grating of nutmeg if you like nutmeg. In small baking dish, combine the white sauce with the broccoli; add cheese if you want (cheddar, mozzarella, parmesan, feta, goat—really, anything goes). Sprinkle bread crumbs on top and bake for 15-20 minutes, until the crumbs are golden and the the sauce is bubbly.

BEST BROCCOLI RECIPE EVER

Here is someone who claims to have the best broccoli recipe ever; It don’t see what’s so special, but he seems so confident that I’m including it.

http://www.amateurgourmet.com/2008/11/the_best_brocco.html

SHALLOTS

Shallots are fine-textured oinions with a mild, but complex taste.  They can be used in place of onions, especially when the recipe calls for ubcooked onions, such as in a salad dressing. Two classic uses:

CARMELZED SHALLOTS: Heat two tablespoons olive oil, butter, or a combination in a small skillet. Add ¼ cup chopped shallots. Saute, stirring constantly for about two minutes, until they soften. Add 1 tsp sugar, salt and pepper to taste. Keep sautéing until the shallots are very soft and brown. Some recipes call for adding herbs (thyme, which we’re getting this week is most common) and a splash of vinegar or water. Use the czarmelized shallots as a topping for focaccia, in salads, or as a side dish.

CRISPY FRIED SHALLOTS (From Mother Earth News):

Fried Shallots

Recipe makes 2 servings as an appetizer or serves 4 as a garnish.

Crispy fried shallots are great solo or as a tasty topping for simple dishes — green beans and mashed potatoes are classics. Shallots can be simply fried in hot oil, but going to the extra effort of breading them first will prove worth the time. As with most shallot recipes, feel free to substitute onions (for onion rings) if you prefer.

8 ounces shallots, sliced carefully into rings about 1/4-inch thick

Kosher salt, to taste

Ground black and cayenne pepper, to taste

All-purpose flour (about 1/2 inch in the bottom of a wide bowl)

1 egg beaten with 2 tsp water

Bread or cracker crumbs, finely ground (about 1/2 inch in the bottom of a wide bowl)

Cooking fat, such as peanut oil or lard

Separate the shallot rings on a platter and toss with salt. Allow them to rest for at least 15 minutes, then blot dry completely with a towel. Season with peppers. Working one at a time, dredge each ring in flour and shake off the excess. Next, dip it into the egg mixture and let it drain completely. Then dip the ring into the crumbs, coating both sides thoroughly. Set the rings on a platter; do not allow them to touch. Allow the rings to rest for at least 20 minutes.

Fill a frying pan with a quarter-inch of oil, and heat over medium-high until a thermometer registers 325 degrees Fahrenheit or the oil begins to shimmer. Fry the rings in batches to avoid overcrowding, for about 3 minutes total, flipping them carefully after the first side is golden. Drain on a towel and sprinkle with salt while hot. Leftovers can be brought back to life by reheating in a 350-degree oven for 10 minutes.

CRISPY POTATOES WITH SHALLOTS

Try this new technique for frying potatoes from Alex Guarnaschelli, chef/owner of The Darby, where these potatoes are super-popular.

“For the best results, let the shallots sit for a few hours in the vinegar before frying,” she says.

3 medium shallots, peeled

2/3 cup white vinegar

1 tablespoon granulated sugar

5 medium potatoes, scrubbed clean

1 quart canola oil

kosher salt

Preheat the oven to 350F.

Place the shallots root end down on a flat surface and cut them in half, then slice them fairly thinly (about 1/8 inch).

Pour the vinegar and sugar into a small saucepan and bring to a boil, stirring to make sure the sugar has dissolved. Pour the vinegar mix into a medium bowl, stir in the shallots and set aside.

Place the potatoes in the oven and bake until tender when pierced in the center with the tip of a knife, 45 minutes to 1 hour. Set the potatoes aside to cool.

Pour the oil into a heavy-bottomed pot (or, alternatively, a deep fryer). Heat the oil slowly over low heat to 375 F using a thermometer to monitor the temperature.

Cut the potatoes in half lengthwise and break the flesh up with your fingers so there are some large and some small pieces.  Separate the potatoes into 2 piles, large pieces in one, smaller in the other.

Line a baking sheet with a kitchen towel to drain the potatoes and shallots once they are cooked.

Drop the potatoes, in small batches, into the oil. Fry the larger pieces first because they will take longer. Cook until crispy, turning on both sides with a slotted metal spoon. Drain them on the lined baking sheet. Season with salt immediately.

When all of the potatoes, big and small, are fried, toss the shallots in the oil and fry for 1 minute or so until slightly crispy. Remove them with the slotted spoon, drain and toss with the potatoes. Sprinkle with the vinegar from the shallots. Pile into a bowl.

Serve immediately.



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