Aug
16
    
Posted (Lori) in News

TOO HOT TO COOK

This ridiculously hot weather has made want to stay far away from the stove.  Luckily, this week’s share can be enjoyed with very little added heat. And I won’t have to add very many ingredients to give me great meals every day.

I have a big chicken breast that I’ll cut into strips and stir fry quickly.  I’ll make gravlax with a salmon fillet and most of the dill (see instructions below). I’m getting a dozen eggs from Lewis Waite tonight—I’ll boil half of them tonight and use a few more for an omelette with briefly sautéed mushrooms and leeks later in the week. I’ll boil the potatoes as quickly as I can and turn on the broiler for a few minutes to roast a pepper, and a leek or two. I’ll boil the edamame for two minutes or less and nuke the eggplant for five minutes. I’ll make some tabbouleh, sauté some of my mushroom share. So all told, I’ll be near a hot stove for about an hour:—4-5 minutes each of stir frying chicken and mushrooms, 5 minutes of broiling leeks and peppers simultaneously, 5 minutes to microwave the eggplant, 10-20 minutes each for boiling potatoes and eggs, a few minutes each for cooking tabbouli (or quinoa) and edamame. And I’ll be able to eat all week. Here are the meals I can assemble:

1. On the night that I stir fry my chicken breast, I’ll also boil the potatoes and broil the pepper and leek. I’ll mix some of the chicken with some of the pepper and leek, add herbs and spices. I’ll have a half-cup or so mashed potatoes with butter and dill with my chicken-pepper-leek stir fry.

2. I’ll use some of the gravlax, a bit of leek and dill in an omelette, with or without whatever cheese I have around. I’ll also make gazpacho, using a cucumber, a tomato, a pepper, some leek, dill, oil, vinegar, salt, and pepper.

3. Another meal with consist of a cup of gazpacho and a salade nicoise: half a can of tuna with olives, pepper strips, cucumber, canned cannellini beans, and a quartered hard-boiled egg.

4-5. Tabbouleh will be the basis of a good lunch and there will be enough for two meals or two people: it requires very little cooking time. I’ll add tomato, cucumber, pepper, dill, oil, vinegar, and some spices. And a cup of edamame will add protein.

6. I’ll combine a few salads for another lunch: Lee’at’s celery salad, cucumber salad with yogurt, lemon, and dill, and mashed hard-boiled eggs with sliced potatoes, celery, and mayo.

7. A tomato sandwich with cheese plus leftovers from the above salads will take about 15 minutes to prepare.

8. Here’s an interesting chicken salad: chopped chicken, pears, and walnuts; with some massaged kale from last week, dressed with oil, vinegar, and a little honey.

9. A gravlax sandwich—on a bagel if I can find one—with a shmear of creamcheese and a pepper salad, plus any gazpacho that’s left over.

10. A very simple lunch: a Mediterranean salad (chopped tomato, cucumber, pepper, onion, olives with lots of crumbled feta). And a pita with baba ganoush.

11. There are still a few chicken strips left over; I’ll pile them into another pita, with the rest of the roast pepper and leeks, and a chopped salad of tomatoes and cucumbers on top.

12. A few of the leftover cooked potatoes, the last of the broiled leek and ½ cup of yogurt or sour cream—use a stick blender to turn them into a quick, cold leek-potato soup; sprinkle with dill. Serve with a small tuna sandwich (you didn’t think we’d forget about that extra half-can of tuna, did you?). And some cherry tomatoes.

13. There are still some odds and ends—bits of cucumber, cherry tomato, pepper, celery, edamame. Mix them with cubed cheese and nuts or seeds, croutons if you have them and your favorite salad dressing.

So—that takes care of 13 of the 14 lunches and suppers I’ll eat this week. There’s fresh fruit from my fruit share for dessert. There are probably some leftovers that can make another meal—maybe gravlax, eggs, cherry tomatoes, mushrooms—but it might be time for a slice of store-bought pizza, or it might be cool enough to for a homemade pizza or pasta.

TO MAKE GRAVLAX:

For a l lb fillet: Cut the fillet in half, vertically or horizontally so that you have two pieces that are the same size. Mix ¼ cup sugar and ¼ cup salt. Place both pieces of salmon on a piece of plastic wrap big enough for wrapping it, skin side down. Spread half the sugar/salt mixture on each piece of salmon. Wash and dry about ½ bunch of dill and spread over the sugar/salt. Turn one piece of salmon over onto the other, so that you have a sandwich with the dill in the middle. Wrap tightly with the plastic wrap and place into a bowl, topped with a weight (a can of something works). Put it into the fridge. Turn the “package” over every 12 hours or so, pouring off any liquid that accumulates. After 2-3 days, the salmon with be translucent and “cured.” Unwrap and slice thinly with a sharp knife.

EDAMAME

Edamame is one of the vegetables we wait for each year. As Debbie said, just take the pods off the stems and drop them into boiling water for 3-5 minutes. Then squeeze the beans out of the pods and salt them. Most kids love them and they are a good source of protein.

Edamame can also be used in salads, for example:

Edamame; chopped pepper; sliced green beans; dill and vinaigrette or

Shredded cabbage and carrots; diced red onions; edamame; horseradish sauce

You’ll find some other ideas here:

http://www.thekitchn.com/five-ways-to-eat-edamame-97688

But they’re more fun to eat straight out of the pod.

To store (adapted from BHG.com):

How to Store Fresh Edamame

Try to cook edamame pods as soon as possible; they will last in the refrigerator for about a week before cooking after they’re stripped from their branches. Once cooked, the edamame pods should be stored in the refrigerator for up to several days. Freezing is another option — you can freeze whole cooked pods, or shell the beans and freeze them. Just boil in salted water for about 3 minutes, then dry on towels before packing in ziplock bags. To reheat the frozen beans, cook them in boiling water for a few minutes.

CELERY

The first time we got celery in our shares, I pooh-poohed it. The celery we get from Stoneledge is not the kind we see in the supermarket, with giant stalks. And in past years, our celery has been flavorful, but stringy, leafy, and with small ribs. But the celery we’ve  received in the last few years has been great, big and juicy and perfect for all kinds of recipes as well as stock (though still not the supermarket kind). And we’re getting it again this week. Mark Bittman provided a comprehensive guide to using celery a few years ago:

http://www.nytimes.com/2012/04/15/magazine/sixteen-reasons-to-take-celery-seriously.html?_r=0

His interactive recipe guide is here:

http://www.nytimes.com/interactive/2012/04/15/magazine/celery-recipes.html?ref=magazine

I used to hate celery. Even as an adult, even recently — I hated the strings, the smell and the taste. I have no explanation for my newfound appreciation other than my gradual realization that there are very few foods I dislike and even fewer for which I haven’t developed a taste. (Some game still turns me off, and I can’t say I’m in love with natto, the fermented soybeans adored by many Japanese. Beyond those, I can’t think of anything I don’t enjoy.)

Part of my coming around to celery was developing a taste for celery’s cousin, celeriac, which is harder to clean but easier to enjoy. But I now find the green stringy stuff to be such a marvelous taste that I’m never without a bunch.

Americans don’t use celery much, or at least we don’t feature it often. Yes, we eat it in cold salads, though it’s rarely a dominant feature. You see celery braised with about the same frequency as you see braised leeks, which is to say now and then at a French restaurant that’s striving to be traditional.

Well, that can change. I’ve put together 16 ideas for using celery as a main ingredient (or close to one). I like all of them, but I have my favorite preparations: celery salt; braised; salsa; marinated; grilled; soup.

There are a couple of guidelines. You’ll want to use a paring knife or a peeler to remove the toughest outer strings from the stalks. And do not forget the leaves; their flavor is ultrastrong. Used in moderation, they make a fine garnish. Use Chinese celery if you like. The flavor is excellent, but be aware that it’s generally more fibrous, so you might want to blanch it first. Celery hearts — paler, more tender, milder, less stringy — are the best parts to use raw. Salt and pepper are a given in most of these recipes.

Finally, celery’s cheap — use lots.

Celery Salad From Lee’at:

There’s a celery salad I like to make that’s super easy:

Slice stalks of celery thinly and chop and use the leaves too. Mix together about equal parts of olive oil and lemon juice. Add in mustard (the condiment, not seeds or powder), salt, and pepper. Pour over celery and toss. (I will admit that I usually don’t even mix the dressing ingredients together first – just pour them over the celery and toss. One less dirty dish that way).

LEEKS

Most of my leek recipes are fall-focused, but they can be used in place of onions in any recipe. Leek-potato soup is a classic, and some people like it chilled; you’ll find dozens of recipes for it on the web; it’s sometimes called vichyssoise.

Here’s my favorite use for leeks; I use these over mashed potatoes, but they’re also great mixed into green salads.

Frizzled leeks

Combine 1/4 cup flour with 1 tsp salt and ¼ tsp pepper. Wash 1 leek carefully and slice into thin rings. Separate the rings and toss with the flour mixture.

Heat ¼ cup oil in a small pot; it should be very hot, but not smoking. Have a slotted spoon ready. Toss the leek rings into the oil and watch them closely until they frizzle; it will take less than a minute. Remove the frizzles and drain on paper towels.

And this sounds simple;

Warm Leeks with Toasted Walnuts

Vegetarian Times Issue: March 1, 2007

3 medium leeks, dark green parts trimmed

1 Tbs. roasted walnut oil

2 Tsp. red wine vinegar

1 Tsp. whole-grain mustard

1 small shallot, minced (about 1 Tbs.)

1 Tbs. chopped toasted walnuts

Directions

Bring large pot of salted water to a boil. Drop leeks in water, and simmer 10 to 12 minutes, or until tender and easily pierced with knife. Drain, and pat dry with paper towel.

Slice leeks in half lengthwise, then cut into bite-size pieces. Whisk together walnut oil, vinegar, mustard and shallot in medium bowl. Place leeks in vinaigrette, and toss gently to coat. Season with salt and pepper. Sprinkle with walnuts, and serve.

Leek and Mushroom Bread Pudding

http://arcticgardenstudio.blogspot.com

adapted from More from Macrina

1 loaf hearty white bread, day old, cut into 3/4 inch cubes

2 medium leeks, sliced thin

4 tablespoons olive oil, divided

8 large mushrooms (cremini or white), sliced thin

1 cup whole milk

1 cup half and half

2 tablespoons fresh Italian parsley, chopped

2 large eggs

2 large egg yolks

1/2 teaspoon salt

1/4 cup unsalted butter, melted

5 ounces (about 2 cups) grated cheese (Gruyère, Baby Swiss, or Emmenthaler are best)

Preheat oven to 300 degrees Fahrenheit. Line one large baking sheet with parchment paper. Grease or spray with cooking spray a 7×11 inch baking pan. Spread the bread cubes in one even layer on the baking sheet. Toast in the oven for 10-12 minutes until dry and light brown along the edges. Set aside.

Increase oven temperature to 325 degrees Fahrenheit.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the leeks when the oil is hot. Saute’ leeks until they are lightly golden brown, about 5 minutes. Transfer to a bowl to cool.

Add the final 2 tablespoons of oil to the pan and add the mushrooms when the oil is hot. Saute’ the mushrooms for 5-8 minutes. When the mushrooms become golden brown transfer them to the bowl with the leeks to cool.

Whisk together the milk, half and half, parsley, eggs, egg yolks, and salt in a medium bowl or large measuring cup.

In a large bowl, toss bread cubes with melted butter. Stir in the leeks, mushrooms, and cheese. Spread mixture evenly in the prepared baking dish. Do not push down or pack the bread into the dish, it will be heaped over the top of the dish. Pour the milk mixture over the bread, trying to coat all parts of the dish. Cover with aluminum foil and let sit for 30 minutes at room temperature.

Place the covered baking dish on a baking sheet in the oven. Bake for 1 hour and 10 minutes. Check to see if the pudding is set, if still liquid bake for 10 minutes longer. When everything has set up, remove the foil and return to the oven for another 20 minutes to brown the cheese and bread on top. Let cool for 15-20 minutes before serving.

Leek Tomato and Mushroom Quiche

The leeks add a little bit of pizzazz to this savory quiche!

Contributed by Megan Porta from pipandebby.com.

Published May 11, 2012

Two 9-inch ready-to-bake pie crusts

2 tablespoons extra-virgin olive oil

1 leek, halved lengthwise and thinly sliced (white and light green parts only)

8 oz. cherry or grape tomatoes, halved

1/4 cup flat-leaf parsley, chopped

8 oz. sliced fresh mushrooms, chopped

Salt and pepper, to taste

2 cups cheddar cheese, shredded

8 large eggs

1 1/2 cups milk

Instructions:

Preheat oven to 375 degrees F. Unroll the pie crusts and press into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork. Bake in preheated oven for 15 minutes, or until lightly browned. Decrease oven temperature to 350 degrees F.

Heat the olive oil in a skillet over medium heat. Add leeks and cook until soft, 3 to 5 minutes. In a medium bowl, combine the leeks, tomatoes, parsley, mushrooms, salt and pepper. Add the cheese and mix well. Divide the mixture between the two pie plates.

In another medium bowl, whisk together the eggs and milk. Divide between the two pie plates and pour over the top of the veggie-cheese mixture. Bake in the preheated oven for 50 minutes, or until eggs are cooked through. Let cool for 20 minutes.

Buttery Braised Leeks with a Crispy Panko Topping

by amber wilson | for the love of the south • January 4, 2013 • 68 Comments

Author Notes: This recipe keeps the beautiful vibrance of the leeks intact while the juice from the lemon brings a great balance and acidity to the dish.

FROM

Food52

Serves 2 as a side

Braised Leeks

2          leeks, trimmed, cleaned, and halved lengthwise

1          tablespoon of olive oil

1          tablespoon of butter

Juice of 1/2 a lemon

Salt and pepper to taste

Crispy Panko Topping

1/4      cup panko

1          tablespoon parsley, finely chopped, leaves only

2          tablespoons grated Parmesan

1          pinch salt and pepper to taste

Melt the butter and olive oil over a medium-high flame in a large sauté pan. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste. Sprinkle with the panko topping. For the panko topping: Combine panko with parsley, Parmesan, and salt and pepper in a small dish. In a dry skillet over medium heat, toast this mixture until golden brown. Serve over the leeks. Make sure that you taste the panko mixture for correct seasonings to ensure that the dish is seasoned all the way through.



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