Jul
04
    
Posted (Lori) in News

ANNA’ S CABBAGE AND RICE

Makes 2-3 servings

My mom always made this with Savoy cabbage, but I find I love the slightly fresher character of Napa cabbage when it’s in season. The ratios are highly flexible, so adjust however you want. It’s delicious hot, but also great cold as leftovers the next day.

Ingredients:

1 cup Arborio rice

1 Napa cabbage or 1?2 a large Savoy cabbage cut into ~1 cm wide strips 4 cloves garlic or 2-3 garlic scapes, minced fine (more if you like garlic) 2-3 tablespoons olive oil

1?2 cup or more mozzarella cheese, grated

1?4 cup Parmigiano Reggiano cheese, grated

1?4 cup pecorino cheese, grated

Fill a large pot with water, and set to boil. When boiling, add salt. Don’t be shy about it – you get better results adding seasoning here than trying to add salt to too-bland rice at the end.

While the water’s coming to a boil, add olive oil and garlic to a large pan over medium-low heat. (This is the pan you will assemble the recipe in, so make sure there’s space.) Cook garlic for about a minute to let it marry with the oil, then turn off the heat.

If using Savoy cabbage, boil with the lid off in salted water until just tender, about 7 minutes. Drain immediately, saving water. (I do this, so I have ready-made hot salted water for the rice.) If using Napa cabbage, there’s no need to boil anything, although if you want the stalks to be extra soft, boil them for 3-4 minutes.

Cook the rice in the vacated cabbage water. You can boil the rice in excess water and drain it. However, I like to cook it as if adding liquid to risotto, because I find it easier to control the results. Start rice over medium-high heat in enough water to just cover it all. As the water starts to cook off, add about 1 cup at a time, stirring fairly regularly and waiting for the mixture to thicken slightly before adding the next cup. When the rice is tender but still firm, take it off the heat, and rinse it in a colander with a bit of cold water. This step isn’t strictly necessary, but it slows extra cooking and removes some of the starch.

As the rice is cooking, you can start to fry off the cabbage. Turn the heat back on the oil, and add cabbage a bit at a time, stirring to coat. Let it cook for about 10 minutes until everything in nice and soft, then add the drained rice. Stir well to coat the rice and heat it through.

Turn off the heat, and immediately stir the cheeses through the mixture. The residual heat will melt everything together. Season with salt and pepper to taste. Have some parsley on hand? It makes a wonderful, fresh garnish.

SWISS CHARD STUFFED PASTA

Makes enough sauce for 2-3 servings of pasta (more if it’s stuffed pasta)

This is a nice sauce for factory pasta (Penne or Fettuccine), but the best way to eat it is with fresh egg pasta. Get some nice egg Fettuccine or try your hand at making stuffed pastas from sheets. I don’t want to put anyone off trying the sauce any way that works. However, I’ve also included a basic outline for homemade pasta as a nudge to maybe try it sometime. It’s actually really simple, and the final result is incredibly special.

FILLING INGREDIENTS:

1 bunch Swiss chard

8 oz whole milk Ricotta cheese

1 cup Parmigiano Reggiano cheese

3-5 leaves crushed dried marjoram or oregano (marjoram is better but much harder to find)

1?4 tsp salt (adjust to taste)

freshly ground black pepper to taste

a small sprinkle of nutmeg to taste (optional)

BUTTER SAUCE: 1 tbsp butter melted with an equal amount of olive oil and 2-4 sage leaves. If you like, brown the butter. It’s a nice flavor, but I think it’s too strong for the original sentiment of the dish.

Boil Swiss chard (stalks and all) in a lot of salted water until soft – about 10 minutes. Drain, allow to cool, and squeeze out as much moisture as possible.

The filling can be made in a food processor or by hand. Mince chard to desired consistency. Stir through ricotta, parmesan, salt, pepper, marjoram, and nutmeg. If using for stuffed pasta, the final product should hold together in a mound. A bit of egg, especially beaten egg white, can help it bind. If using for pasta sauce, you want something the consistency of thick soup. You can thin it out by adding a couple spoonfuls of pasta water.

If using as pasta sauce, stir through freshly drained, cooked pasta. Optional: stir through butter sauce and a little extra parmesan. Serve immediately. See below for some notes on how to use in stuffed pasta.

STUFFED PASTA NOTES

There are many ways to stuff pasta. The most important thing is to start with a really thin sheet – about 1 mm thick or less. The basic idea for an easy pillow is a working rectangle of pasta. Place about a 1?2 teaspoon of stuffing in the middle of a rectangle about 7 cm wide by 10 cm tall (approx. 3×4 inches). Fold the rectangle down – you’re putting the crease in the longer edge. You’ll have three sides with a

seam, which you can seal by pressing with a fork. Trim off any excess – although I like a lip on the pillows. I’m being purposefully vague about technique, because you should modify however you want. E.g. you may find that you’re consistently getting too much excess seam, in which case decrease your working area or increase the amount of filling per pillow.

Cook the pillows in salted, boiling water. They’ll sink when they first go in. Give them a good stir to make sure they’re not sticking to the bottom of the pot. In about 3 minutes they’ll cook through and float to the top. Fish them out with a slotted spoon, and layer in a dish or deep plate with butter sauce and a bit of extra parmesan between each layer.

HOMEMADE PASTA NOTES

I highly recommend reading Marcella Hazan’s recipe and notes in The Classic Italian Cookbook. The ratios I list here are copied from there, and she has a bunch of very useful notes on hand rolling pasta. One thing I will add: unless you’re cooking for one, it’s going to be pretty tough to roll enough pasta by hand (ie, stretched across a rolling pin). Invest in a pasta machine – it looks like a tiny clothes mangle, and by the magic of levers, makes rolling sheets of egg pasta really simple.

3-4 people: 2 eggs + 1 1?2 cups all-purpose flour

5-6 people: 3 eggs + 2 1?4 cups all-purpose flour

7-8 people (aka 3 teenagers): 4 eggs + 3 cups all-purpose flour

It’s easier to add flour than liquid, so start with a little less than the stated portion of flour. Make a well in the center, and crack in the eggs. Beat them, and continue beating the flour into them from the edges of the well. When the dough comes together, turn it out onto a clean counter, and start kneading. After about 10 minutes, it should be smooth and elastic, ready for rolling. The most important thing about rolling: you’re stretching rather than pressing the dough. Whether you’re hand rolling or rolling with a machine, I recommend reading Hazan’s description and/or watching some videos to get a feel for how it’s done.

FRIED SUMMER SQUASH

Ingredients:

As many squash as you want, cut into pieces about the size of French fries

All purpose or a 50/50 mix of all purpose and whole wheat flour

2-3 cloves garlic, peeled and crushed

Salt

Pepper

About 1 tbsp vinegar (anything but Balsamic. Red wine vinegar is best.)

Enough vegetable or olive oil to cover a frying pan with about a 1?2 cm (less than ¼”) of oil

Begin heating oil over medium-high heat. Coat the squash pieces in flour. Add them to the hot oil, and let them fry, turning occasionally until pieces are evenly golden brown. Remove from oil, and drain briefly on a paper towel.

Transfer the fried squash (still hot) to a plate, and pile together with the crushed garlic. Sprinkle with salt, pepper, and vinegar. Allow everything to sit together for a bit, so that the garlic, salt, and vinegar really marry with the squash. The residual heat from the squash and the vinegar will make everything soggy – that’s how you want it! These are best served lukewarm as finger food.

PATRICIA’S SWEDISH STUFFED CABBAGE (Kåldolmar)

Emma Bengtsson, at Aquavit restaurant, gives clear instructions.    So delicious!  And it freezes well.n My changes include:

–using water instead of milk to cook the rice

–using oil instead of butter

–using maple syrup in step #5 (you’ll thank me for this substitution!)

Chef’s Notes: Aquavit chef Emma Bengtsson grew up eating this stuffed cabbage, lovingly made by her mother and grandmother. Stuffed cabbage is very forgiving; you can make it the day before, store in the fridge, then simply reheat and serve. Weeknight dinner rush: solved!

1 large green cabbage about 2½ pounds

1/4 C medium-grain white rice

3/4 C milk

kosher salt

1 small yellow onion, diced

3 Tbsp unsalted butter, divided

1 1/2 lb small yellow new potatoes, for serving

Ice cubes

1/3 lb ground beef

1/3 lb ground pork

white pepper

2 large eggs

2 Tbsp whole milk

3 Tbsp agave syrup or honey

1 C beef broth plus more as needed

3 Tbsp heavy cream

Lingonberry jam, for serving

1. Cabbage and rice: Cut out the core of the cabbage with a sharp knife. Remove the large, bitter outer leaves from the cabbage and discard. Carefully pull off the remaining larger leaves (about 10 of them), keeping them whole and as undamaged as possible. (Reserve the remaining cabbage for another use). Meanwhile, add rice, milk, and a pinch of salt to a medium saucepan over medium-low heat. Bring to a low simmer and cook uncovered until the grains absorb the milk, stirring occasionally, 10-20 minutes.

2. Onion and potatoes: Melt 1 tablespoon butter in a skillet over medium-high heat; sauté onions until soft, stirring occasionally, 4-5 minutes. Set aside for the meat filling. Meanwhile, place potatoes in a medium saucepan and add enough cold water to cover. Add a big pinch of salt and bring to a boil. Reduce heat to a simmer and cook uncovered until soft, 10-12 minutes. While the potatoes are simmering, check the rice. The mixture should begin to look like a porridge, with the grains intact. (This will act as a binder for the meat, as well as providing moisture.)

3. Cabbage: Prepare an ice bath. Bring a large pot of water to a boil; blanch the cabbage leaves in the boiling water for 2-3 minutes, or until pliable. Remove leaves and immediately plunge them into the ice bath to stop the cooking. Set aside on paper towels to dry. Meanwhile, check the rice mixture. When the rice has absorbed all the milk, spread it on a plate to quickly cool, 5 minutes. (Note: Rice can be prepared up to 1 day ahead.)

4. Meat filling: In a large mixing bowl, add beef, pork, eggs, sautéed onions, milk, a big pinch salt (about 1 teaspoon) and white pepper (about 1 teaspoon), and the cooled rice. Combine well with your hands, a whisk, or wooden spoon. (Alternatively, use a stand mixer with the paddle attachment on low speed.) To check the seasoning, fry a small bit of the meat mixture and taste it.

5. Assemble rolls: Preheat oven to 350 F. Grease baking dish with 1 tablespoon butter. Carefully cut out 1 inch of the thick center vein from the leaves, so they will be easier to roll up. Place 3-4 tablespoons of the meat filling (depending on the size of the cabbage leaf) into the center of a leaf and, starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling (like a burrito). Place the roll seam-side down in the baking dish. Repeat with remaining leaves and meat, arranging the rolls side by side in rows. Drizzle agave syrup over rolls and bake, 20 minutes.

6. After 20 minutes, remove dish from oven. Pour enough broth over the rolls to come halfway up the sides of the dish. Place back in oven for another 20 minutes.

7. Sauce: Cabbage rolls are done when brown on top and the meat is cooked through. Remove cabbage rolls from the dish and strain the cooking liquid through a fine-mesh strainer into a skillet. Bring liquid to a boil and reduce by half, whisking occasionally, 5 minutes. Whisk in cream, add a pinch of salt, and continue boiling to thicken slightly, 1 more minute. (Sauce will be on the brothy side.) Meanwhile, drain the potatoes and place in a bowl; add 1 tablespoon butter and salt to taste.

8. Place cabbage rolls and potatoes on a plate; add a few dollops of lingonberry jam on the side. Drizzle sauce over everything. Serve.

JENNIFER’S  ORZO WITH BUTTERNUT SQUASH, SPINACH, AND BLUE CHEESE

By Erin Alderson The Kitchn

https://www.thekitchn.com/recipe-orzo-with-winter-squash-spinach-amp-blue-cheese-212068

Jennifer writes, “It may not be “winter” squash but we made this using our goodies this week. A great side and feta can be used in lieu of blue cheese if anyone prefers!

2 1/2 cups cubed butternut squash (1/4-inch cubes)

3 tablespoons olive oil

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 cup regular or whole-wheat orzo

2 cups shredded spinach

2 tablespoons olive oil

1 clove garlic, minced

1/3 cup blue cheese crumbles

Preheat oven to 425?F. Toss butternut squash with 1 tablespoon of the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before serving.)

Place the spinach in a large bowl and set aside. In a small skillet, heat the remaining 2 tablespoons olive oil until just warm. Stir in garlic, remove from heat, and allow to sit until ready to use.

Place the orzo in a pot and cover with at least 2 inches of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.

Add butternut squash to the pasta, along with the blue cheese and garlic olive oil. Toss until well-combined and serve warm.

Recipe Notes

Make-ahead:Roast the squash whenever you have a spare moment and keep it in the fridge for up to 5 days. Warm it in the microwave, a low oven, or in the skillet with the garlic before tossing with the pasta.

Storage:Leftovers will keep for up to 4 days in an airtight container in the refrigerator.

CATHY’S CHINESE CHICKEN SALAD

Ellen Chao, Gourmet, 2006

Makes 6 to 8 main-course servings

INGREDIENTS

For fried wontons (optional)

20 square wonton wrappers, thawed if frozen

About 2 1/2 cups vegetable oil

For salad

1/2 pound snow peas, trimmed

1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)

1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)

1/4 cup soy sauce

1/4 cup fresh lemon juice

2 tablespoons sugar

1 tablespoon distilled white vinegar

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Asian sesame oil

1/4 cup vegetable oil

6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)

1/2 cup chopped scallions

1/2 cup chopped fresh cilantro

1/2 cup sliced almonds, toasted

2 tablespoons sesame seeds, toasted

Special Equipment

a deep-fat thermometer (if making wontons)

PREPARATION

Make fried wontons:

Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.

Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.

Make salad:

Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.

Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

Cooks’ note:

Wontons can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

CECELIA’S PEAS AND PECORINO

Jeremy Fox On Vegetables: Modern Recipes for the Home Kitchen

James Beard Foundation

“The first restaurant I worked at after culinary school was Mumbo Jumbo in Atlanta, Georgia, and that’s where I ate really good blanched peas for the first time. They made a dish of peas with pecorino that made me realize I actually liked peas. So obviously, the Mumbo Jumbo concoction was a huge inspiration for this version.” —Jeremy Fox in his 2018 Beard Award–nominated On Vegetables: Modern Recipes for the Home Kitchen

Ingredients

1 1/2 pounds peas in their pods

Kosher salt

Handful of pea tendrils, to garnish

3 tablespoons extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1 tablespoon minced shallot

1 tablespoon chiffonade of mint

Freshly ground black pepper

4 ounces Pecorino Romano cheese, shaved or cut into small chunks

Shuck the peas; you should get about 2 cups of shucked peas.

Bring a pot of water to a boil over medium heat. Season it with enough salt that it tastes like the sea. Prepare an ice bath in a large bowl. Add the peas to the boiling water and cook, at a simmer, until they are tender but not mushy (this can vary based on the size of the peas), 2 to 4 minutes. Drain the peas and immediately transfer them to the ice bath until completely cool. Drain and spread the peas on paper towels and allow them to dry completely.

In a bowl, combine the peas with the pea tendrils, olive oil, vinegar, shallot, and mint. Season to taste with salt and pepper.

To serve, divide the dressed peas across plates. Top with pecorino and finish with more pepper.

4 to 6 servings


 
Jul
04
    
Posted (Lori) in News

It’s going to be too hot to cook for the next few days, and probably for many other days over the summer. Luckily, many of the vegetables e get from CSA need very little cooking. Here’s a batch of recipes that create main dishes or full meals and require 15 minutes of less of cooking heat. There are also several raw beet recipes in the beet section that would fit into this category.

SPICY CHINESE CABBAGE STIR FRY

Adapted from Martha Rose Shulman, New York Times

4 garlic cloves, minced

2 teaspoons minced ginger

½ teaspoon red pepper flakes

1 star anise, broken in half (optional)

2 teaspoons soy sauce (more to taste)

2 tablespoons rice wine vinegar or dry sherry

2 tablespoons peanut or canola oil

1 small Chinese cabbage, 1 to 1 1/2 pounds, shredded

1 medium carrot, cut into julienne

Salt to taste

2 tablespoons minced chives, Chinese chives or cilantro

Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

STEAMED WILD SALMON WITH MIZUNA, SPINACH, SOY SAUCE AND GINGER

Serves 2, adapted from In the Kitchen with A Good Appetite

FROM JOANNE EATS WELL WITH OTHERS BLOG

http://joanne-eatswellwithothers.com

This recipe give you more than just a salad—but still requires only ten minutes of cooking time.

1 tbsp peanut oil

1 tsp toasted sesame oil, plus additional for drizzling

3 cloves garlic, minced

1-inch thick slice peeled fresh ginger, minced

1 bunch spinach

1 bunch mizuna (or another bunch mustard greens)

1 tbsp soy sauce, plus additional for drizzling

2 wild salmon fillets, 6-8 oz each

Kosher salt and freshly ground black pepper

Add the oils to a very large skillet.  Add the ginger and garlic and saute until fragrant and translucent, about 2 minutes. Add the mustard greens, mizuna, soy sauce and 3 tbsp water, and saute until the greens start to wilt, 2 minutes longer.

Spread the greens out in the bottom of the pan.  Season the salmon with salt and pepper.  Place on top of the greens.  Cover the pan, reduce the heat to medium, and let the fish steam until just cooked through, about 6 minutes.  If the pan dries out before the fish is cooked, add a little more water, a tsp at a time.

Uncover the pan and transfer the fish to serving plates. If the greens seem wet, turn the heat to high to cook off any excess moisture.  Serve with rice, drizzled with a little more sesame oil and soy sauce, if desired.

POKE

FROM: The Kitchn https://www.thekitchn.com/how-to-make-the-best-ahi-poke-230389

In Hawaii, poke, a salad of marinated uncooked tuna, can be found in pretty much every situation where food is present. I’ve seen it on fancy hotel buffets next to the seafood bar, in the deli section of grocery stores, and on the table by the tub at family potlucks and birthday parties. Here’s the thing: Poke is pretty simple to make. All the work for this recipe happens when you’re grocery shopping because the ingredients are what really matter.

What Is Poke?

Poke (pronounced poh-keh) is the Hawaiian word for “to slice or cut.” It is also one of the many dishes in Hawaii that is representative of its history; it’s a mix of traditional Hawaiian technique and food, with Japanese ingredients. In its most common form, poke is raw fish cut into bite-sized pieces and marinated with sesame oil; soy sauce (or “shoyu”); onions;inamona, a seasoning mixture of toasted and chopped kukui nuts, or candlenuts; and ‘alaea,a Hawaiian sea salt mixed with red volcanic clay.

Some of these ingredients aren’t exactly ubiquitous, but there have been so many iterations and variations of poke that I assure you that you will be able to find enough suitable substitutes to make this wherever you are at this very moment.

Choosing the Tuna

I have seen poke made with just about every known sea creature imaginable: crab, shrimp, mussels, squid, octopus, abalone, not to mention all the different species of fish. The most common, however, is ahi — or yellowfin tuna. The best fish to purchase for poke is fresh, sashimi-grade tuna. However, if you only have access to frozen, that can work too. The important thing to keep in mind is to make sure that the steak/pieces you purchase have as minimal white streaks as possible. These streaks are essentially connective tissue, and will make the fish rather chewy. If what you buy has some streaking, you can easily remove these with some patience and a sharp knife.

How to Eat Poke

Poke doesn’t require a long wait before you can enjoy it. Two hours and you’re good to go. In fact, you do want to eat it the day you make it, but it will keep in the fridge up to two days.

A bed of chopped lettuce or cold vermicelli noodles are perfectly fine ways to enjoy poke, but if you’re going for the classic, you can’t beat poke served over a bowl of white rice. From there you can top your poke as you like. Fried shallots, crispy won ton strips, furikake, diced avocado, or toasted seaweed just skim the surface of your options. My advice is to taste the poke as is before you begin piling on the extras. You might find that the marinade and pure, rich taste of the fish alone don’t need any gilding.

How To Make Ahi Poke

Serves 12

What You Need

Ingredients

1 pound ahi (yellowfin tuna) steaks

Scant 1/4 cup sweet onion, thinly sliced

1 scallion, sliced on bias (about 1/4 cup)

2 cloves garlic, minced

2 teaspoons black sesame seeds, toasted

2 teaspoons macadamia nuts (roasted and unsalted), chopped and toasted

3 tablespoons soy sauce

2 tablespoons sesame oil

1/4 to 1/2 teaspoon ’alaeaor Hawaiian sea salt, or coarse Kosher salt

1/2 teaspoon red pepper flakes (optional)

Equipment

Glass bowl

Sharp chef knife

Plastic wrap

Instructions

1  Slice the tuna:Using a sharp knife, cut the tuna into 1-inch cubes. Place in a large bowl.

2  Combine all ingredients:Add the onions, garlic, sesame seeds, macadamia nuts, soy sauce, sesame oil, salt, and red pepper flakes. Gently mix until thoroughly combined.

3  Cover and refrigerate:Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours or up to 2 days.

Recipe Notes

‘Alaeasalt is less potently salty, and has an earthy, robust flavor due to the iron oxide that contributes to its red color. In addition to its culinary uses, ‘alaea is also used in traditional Hawaiian ceremonies like ritual cleansings or healing. If you don’t know where to find ‘alaea, coarse Hawaiian sea salt is the next best thing. If you don’t have either, coarse Kosher salt is perfectly acceptable.

CHINESE CABBAGE AND TOFU SALAD WITH SESAME DRESSING

From: Deborah Madison

Dressing

1 tablespoon minced fresh ginger

1 large garlic clove, coarsely chopped

1/2 large jalapeño, seeded and chopped

1 tablespoon plus 1 teaspoon tahini (sesame paste)

1 tablespoon Asian sesame oil

1 tablespoon vegetable oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

Salad

Salt

1 pound soft tofu, drained and cut into 1-inch cubes

4 cups finely shredded Chinese or Napa cabbage (about 1/2 large head)

2 cups spinach leaves, finely shredded (see Note)

1 cup finely shredded red cabbage

1 medium kohlrabi or small jicama, peeled and cut into matchsticks

5 large radishes, cut into matchsticks

1 large carrot, shaved into thin curls with a vegetable peeler

Freshly ground pepper

1 tablespoon black sesame seeds or toasted white sesame seeds, for garnish

Combine all of the dressing ingredients in a mini food processor and puree until smooth. Transfer to a bowl. Season with salt and pepper.

Bring a medium saucepan of water to a gentle simmer. Add salt. Put half of the tofu in a small strainer and ease it into the water. Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain. Repeat with the remaining tofu.

On a large platter or individual plates, arrange the tofu, Napa cabbage, spinach, red cabbage, kohlrabi, radishes and carrot strips. Season with salt and pepper. Spoon the dressing over the tofu or pass it separately. Garnish with the sesame seeds and serve.

Make Ahead The dressing can be refrigerated for up to 2 days. Bring to room temperature before serving.

Notes To finely shred spinach leaves (make a chiffonade), simply stack and roll the leaves, then cut them crosswise into thin strips with a sharp knife.

TURKEY-MIZUNA SALAD

Martha Rose Shulman, NYT

Note: The only cooking called for in his recipe is 4-5 minutes for steaming the broccoli; you can, instead, microwave the broccoli for 2 minutes. And you can substitute any cooking green for the mizuna, including this week’s kale, napa cabbage, and frisee

FOR THE SALAD

2 cups mizuna, spinach or arugula or another green (or a combination)

3 cups shredded or diced cooked turkey

Salt

freshly ground pepper

1 serrano chili, seeded if desired and chopped optional

1 bunch scallions, white part and green, thinly sliced

1 small cucumber, seeded, diced and peeled if waxy

¼ cup chopped cilantro

1 small red bell pepper, cut in thin strips

2 tablespoons coarsely chopped walnuts

2 broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels optional

FOR THE DRESSING

2 tablespoons fresh lime juice

1 tablespoon seasoned rice wine vinegar

1 garlic clove, minced or put through a press

2 teaspoons finely minced fresh ginger

1 tablespoon soy sauce

2 tablespoons dark Chinese sesame oil or walnut oil

2 tablespoons canola or peanut oil

1/2 cup low-fat buttermilk or plain nonfat yogurt

1 tablespoon turkey stock or water, for thinning out if using yogurt

Line a platter or large bowl with the mizuna or arugula.

Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts

Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.

VEGGIE FRITTATA

See Recipes from America’s Small Farms,p. 24

GREEK ZUCCHINI PANCAKES

See Recipes from America’s Small Farms, p. 151

MASSAGED KALE SALAD WITH ROAST BEEF, CHEDDAR, ALMONDS, AND DRIED FRUIT

A flexible recipe—use whatever meat, cheese, nuts, and fruit that you have on hand; fresh fruit is fine, too.

1 large bunch kale

½ teaspoon olive oil

½ pound roast beef, sliced into strips (see note)

¼ pound cheddar cheese, diced into cubes

¼ cup slivered or blanched almonds, toasted

1/4 cup dried or fresh fruit, chopped

Your favorite salad dressing

Massage the kale: wash and tear into bite-sized pieces;

place in a large serving bowl and add the olive oil. Put your hands into the bowl and massage the oil into the kale It will take 3-5 minutes until the kale becomes softer and more flexible and less its taste milder.

Add the rest of the ingredients to the bowl.

GRAIN BOWL

There are several quick-cooking whole grains that can be ready in about 15 minutes: try bulgur, buckwheat, quoinoa, teff, even rolled oats.. For four cups of finished grain: Place in large saucepot, cover with water, add another 2 cups of water, 1/2 teaspoon oil an ½ teaspoon salt.  Turn heat to high and bring to a boil then lower heat and simmer until soft.

Drain completely, then line individual serving bowls with the grain. Create a salad with whatever raw and cooked vegetables you have on hand—lettuces, shaved or thinly-sliced carrots, radishes or beets, sautéed  zucchini or mushrooms, chopped onions, avocado, fruit. Add salad dressing or just drizzle with oil and vinegar.

ZUCCHINI CARPACCIO WITH FETA, MINT, AND PINE NUTS

FROM: THE FOOD NETWORK

2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds

1 teaspoon finely grated lemon zest

  • 4 teaspoons high-quality extra-virgin olive oil
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped
  • 2 tablespoons pine nuts
  • Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini. Arrange zucchini on a platter, slightly overlapping the slices. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Sprinkle remaining ingredients over zucchini and serve.

 
Jul
04
    
Posted (Lori) in News

FRISEE

With its unusual texture—it looks like it put its finger into an electrical socket—and slightly bitter taste, frisee adds its own character to any dish that uses it. It’s part of the confusing endive family, which includes radicchio and Belgian endive and is sometimes called chicory.

PREPARING AND USING FRISEE (from The Spruce):

Like escarole, frisée is frequently used in salads. While it can have a slightly bitter flavor, frisée is much milder than other varieties of endive such as radicchio or Belgian endive.

What’s wonderful about frisée is that it is the perfect accent for any salad. Its bitter flavor adds just the right balance, especially when paired with fruity dressings. Its puffy, cloudlike shape provides an appealing contrast to flatter lettuce leaves.

Similarly, its finer structure yields a different sort of bite, so that each mouthful of salad offers a variety of textures. Finally, its pale green to yellow color helps offset the preponderance of dark green produced by the primary lettuce, whether it’s Romaine, green leaf or red leaf.

Frisee is often paired with bacon, specifically in Frisee aux Lardoons, a French salad. You’ll find several variations of it here, including the melon and frisee salad below:

https://www.foodandwine.com/blogs/7-ways-make-classic-frisee-salad

POACHED SHRIMP, MELON AND FRISÉE SALAD

To make the dressing for this pretty salad, Daniel Humm takes the zesty poaching liquid for shrimp—flavored with coriander seeds, garlic, peppercorns and orange zest—and reduces it. The salad is wonderful as both a first course or a light main course.

Ingredients

2 small fennel bulbs, thinly sliced

1 small leek, white and tender green part only, thinly sliced

3 garlic cloves

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

Finely grated zest and juice of 1 medium orange

1 cup dry white wine

3 cups water

Kosher salt

1 1/2 pounds large shrimp, shelled and deveined

3 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

Piment d’Espelette (see Note)

1 1/2 cups finely diced cantaloupe (1/2 pound)

1 1/2 cups finely diced honeydew (1/2 pound)

1 small head of frisée, tender inner leaves only, chopped

1 tablespoon chopped tarragon

Step 1

In a large saucepan, combine half of the fennel with the leek, garlic, fennel seeds, coriander seeds, black peppercorns, orange zest, orange juice, white wine, water and 2 teaspoons of kosher salt and bring to a boil. Simmer over low heat for 20 minutes. Let cool for 15 minutes.

Step 2

Add the shrimp to the saucepan and cook over low heat until pink and curled, about 5 minutes. Remove from the heat and let the shrimp marinate in the warm liquid for 15 minutes. Using a slotted spoon, transfer the shrimp to a plate. Halve each shrimp lengthwise and refrigerate until cool. Strain the poaching liquid, reserving 1 cup.

Step 3

In a small saucepan, boil the reserved poaching liquid over high heat until reduced to 2 tablespoons, 15 minutes; transfer to a large bowl and whisk in the oil and vinegar. Season with salt and piment d’Espelette. Add the cantaloupe, honeydew, frisée, tarragon, shrimp and the remaining sliced raw fennel. Season the salad with salt and piment d’Espelette, toss gently and serve.

Make Ahead

The poached shrimp and dressing can be prepared up to 1 day ahead; refrigerate separately.

NOTE:

Piment d’Espelette is a spicy ground red pepper from the Basque region of France. It’s available at specialty food stores. Note from LS: I would substitute cayenne.

FRISÉE SALAD WITH POACHED EGG

Martha Rose Shulman, NYT, Serves six

This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

FOR THE SALAD

2  heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried

1  tablespoon chopped fresh herbs, such as parsley, tarragon or chives

1  sweet red pepper, very thinly sliced

6  thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares

6  large or extra-large eggs

1  tablespoon vinegar (any kind)

Salt

freshly ground pepper to taste

1  teaspoon fresh thyme leaves

FOR THE DRESSING

2  tablespoons sherry vinegar, champagne vinegar or red wine vinegar

1  teaspoon balsamic vinegar

Salt to taste

1  teaspoon Dijon mustard

1  small garlic clove, minced or pureed

?  cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

FOR THE SALAD

Combine the lettuce, herbs, red pepper and croutons in a large bowl.

Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.

Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Advance preparation: You can poach the eggs up to a day ahead. Keep in a bowl of water in the refrigerator. Drain on a kitchen towel before assembling the salad. The lettuces can be washed and dried, and held in plastic bags in the refrigerator overnight.

BLUEBERRY FETA SALAD WITH TOASTED PECANS

Ingredients

12 ounces of mixed salad greens–such as frisée, romaine, spinach, radicchio and arugula

1 cup of fresh blueberries; rinsed

1/2 cup of feta cheese; crumbled

1 cup of pecans; toasted & coarsely chopped

1 small shallot; finely diced

1 teaspoon of dijon mustard

2 teaspoons of balsamic vinegar1/4 cup of extra virgin olive oil

2 teaspoons of pure maple syrup (or 2 teaspoons of honey)

salt and pepper to taste

  1. In a small saucepan on low-medium heat, toast the pecans for about 5 minutes. Note: keep a close eye on the pecans as they toast, as they can burn easily. You want them to be warmed through and fragrant.
  2. Whisk together all dressing ingredients + set aside. Allow the dressing to sit for at least 15 minutes, so the flavours have time to develop.
  3. In a large salad bowl, combine the spring mix, blueberries, toasted pecans, and feta cheese.
  4. When ready to serve the salad, drizzle the dressing over top and toss well.

https://thefigtreeblog.com/2012/05/blueberry-feta-salad-with-toasted-pecans.html

SAUTÉED LEMON MAPLE FRISÉE, epicurious

Frisée often pops up in salads, but like its cousin escarole, it’s also great for cooking.

3 tablespoons olive oil, divided

1/2 cup coarse fresh bread crumbs

3/4 teaspoon grated lemon zest

3/4 teaspoon anchovy paste

1 (1-pound) head frisée, torn

1 tablespoon fresh lemon juice

1/2 teaspoon pure maple syrup

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.

Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

Serve topped with bread crumbs.


 
Jul
04
    
Posted (Lori) in News

Some of us are not used to eating them, but once we get over the mess of preparing them, beets become favorites. But the mess is undeniable; though I know people who eat them unpeeled, I find the peel unappealing. Getting the peel off the beet means getting beet juice on everything. And it stains. (Getting out beet stains: https://www.thespruce.com/remove-beet-stains-clothes-carpet-upholstery-2147049

The easiest way to cook beets is to cut off the tops and bottoms, wrap them loosely in foil—I wrap a bunch, some people say it’s better to do each beet separately—and roast them in the oven (375-400 degrees). If they’re very big, cut them into halves or quarters. I find that they are sometimes done (soft when you poke them) in as little as 30 minutes, but sometimes take up to 90 minutes. I just keep checking them; the only constant I find is that if I am in a hurry and need them to be done fast, they take longer. Once they’re soft, the skins peel off easily.

Other ways of cooking: peel and boil them; peel and steam them; slice and broil them.

They can also be microwaved; there are detailed instructions here: http://www.healthy-beets.com/fresh-beets.html

And beets are delicious raw—crunchy and tasty. I wouldn’t serve whole raw beets, but grated or slivered—or spiralized—they are excellent additions to salads and slaws. They’re too messy to use as crudités—pink fingers-–but thin slices of raw beet are great in sandwiches and salsas.

Some of my favorite recipes in Recipes from America’s Small Farmsinclude beets: Beet Burgers, p. 195 and Beet and Apple Slaw, p. 191.

RAW BEETS

There’s a selection of raw beet recipes here:
https://www.huffingtonpost.com/2012/07/16/raw-beet-recipes_n_1676238.html

APPLE AND RAW BEET SLAW

Recipe from Kathleen Daelemans, The Food Network

Tip: Cut beets and apples into thin slices; stack the slices directly on top of one another and cut them into matchstick-size strips

Total Time: 20 min 6 servings

Ingredients

1 teaspoon grated ginger

1 pound beets, peeled

1 large Granny Smith apple, or similar flavored and textured apple

3 tablespoons sherry vinegar

1/2 teaspoon coarse grain salt

1/8 teaspoon cracked black pepper

1 to 2 tablespoons extra-virgin olive oil

Directions

In a medium sized salad bowl, using your microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated

From Mark Bittman

Raw Beet Salad and variations

4 servings, 20 minutes

1 to 11/2 pounds beets, preferably small

2 large shallots

Salt and freshly ground black pepper

2 teaspoons Dijon mustard, or to taste

1 tablespoon extra virgin olive oil

2 tablespoons sherry or other good strong vinegar

1 sprig fresh tarragon, minced, if available

1/4 cup chopped parsley leaves

Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.

Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.

Raw Beet Salad with Cabbage and Orange. Quite nice-looking: Use equal parts beet and cabbage, about 8 ounces of each. Shred the beets (with the shallot) as directed; shred the cabbage by hand or by using the slicing disk of the food processor. Add 1 navel orange (including its juice), peeled and roughly chopped.

Raw Beet Salad with Carrot and Ginger. Ginger and beets are killer together: Use equal parts beet and carrot, about 8 ounces of each. Treat the carrots as you do the beets (you can process them together), adding about a tablespoon of minced peeled ginger to the mix; omit the tarragon. Substitute peanut for olive oil, lime juice for sherry vinegar, and cilantro for parsley.

Raw Beet Salad with Yogurt Dressing. Creamy: Replace the olive oil and one of the tablespoons of vinegar with 2 tablespoons plain yogurt, preferably whole-milk or low-fat.

COOKED BEET RECIPES

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE

JULIA MOSKIN, New York Times, 4 to 6 servings

It’s easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you’ve got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.

FOR THE BEETS:

8 to 10 medium-large beets (see note)

2 tablespoons minced shallots

3 tablespoons olive oil, plus more to taste

2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry

Salt and ground black pepper

¼ cup shelled nuts, like pistachios, walnuts or pecans (optional)

1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens

FOR THE GOAT CHEESE:

¼ cup fresh goat cheese (4 ounces)

1 tablespoon olive oil

2 tablespoons whole milk or heavy cream

½ teaspoon rice or white wine vinegar, plus more to taste

½ teaspoon coarsely ground black pepper

¼ teaspoon salt, more to taste

PREPARATION

Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.

Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)

Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.

Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.

Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.

Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.

Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.

To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

BEET BOURGUIGNON

From: http://www.greenkitchenstories.com/beet-bourguignon/

Serves at least 4 persons

This is one of those dishes that is better when made a day in a advance. The flavors will become more intense and the vegetables more tender.

2 tbsp olive oil

1 yellow onion, chopped

4 cloves garlic, minced

8 small beets, peeled & quartered (we used Chioggia beets)

4 medium sized carrots, sliced in large pieces?2 sprigs thyme

sea salt & pepper to taste

2 tbsp tomato paste

1 cup red wine

2 cups vegetable stock

3 bay leaves

2 tsp arrowroot powder, solved in 2 tbsp water (optional)

2 cups lentils, for serving

4 cups water

a pinch of sea salt

2 tbsp olive oil

2-3 portobello mushrooms

10 champignon mushroom

10 small pearl onions, peeled

Cooking the stew: Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red wine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils, mushrooms and pearl onions.

Preparing the lentils: Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.

Searing the mushrooms and pearl onion: Heat olive oil in a pan. Lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in color. Season to taste. Set aside.

Finishing the stew: Taste the stew, add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional. Add mushrooms and onions and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with fresh thyme.

FRENCH PEASANT BEETS

FROM FOOD52.com, Amy N.B.

Author Notes: Between our CSA and garden, we found ourselves up to our eyeballs in beets a few summers ago. I concocted this dish as an homage to a simple French peasant dinner. When I explained the concept to my husband, he riduculed me, “What peasants eat boucheron and drink Muscadet with their beets?” “Um, French ones?”

Serves 2 for dinner, 4 as a side

4-6 Beets with greens (I like a mixture of golden and red beets)

1 bunch Swiss chard

3 tablespoons butter

1 shallot

Salt

Freshly Ground Pepper

2 tablespoons white wine (Muscadet is my preference)

2 tablespoons water

.5 pounds Bucheron Cheese (room temperature)

Crusty peasant style bread (warmed in oven)

Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.

Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens.

In a large sautee pan, melt butter. Sautee shallots.

Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking.

Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.

HONEY GINGER BALSAMIC GLAZED BEETS(The Kitchn)

Serves 4-6 as a side dish or 2-4 as a luncheon salad

1 pound medium-sized beets, trimmed and scrubbed (about 6)

2 tablespoons butter

2 tablespoons peeled and chopped ginger

2 tablespoons balsamic vinegar

1 tablespoon honey (optional)

basil leaves for garnish

Preheat oven to 375 degrees. Place beets in an oven-proof pan with sides, such as a cake pan. Splash in about 1/4 cup of water and seal the top with aluminum foil. Place in oven and roast until tender, about 45 minutes. Test by piercing a beet with a sharp knife — it should glide right in.

Remove beets from oven and allow to cool a few minutes, just enough to handle them comfortably. Peel beets using a sharp paring knife, or have a little fun and just slip the skins off using your hands. (A very sensual kitchen experience!) Cold beets won’t peel easily, so be sure to do this while the beets are still warm. Slice beets into chunks. At this point you have the option of refrigerating the beets until you are ready to use them.

Heat the butter over medium heat in a large frying pan and add the ginger. Cook the ginger for a minute or two, just until it becomes fragrant. Add the beets and the balsamic and stir. When the beets are hot and glazed, test for sweetness. Add honey if needed and cook a little longer to glaze. Hint: Adding honey and upping the sweetness of this dish is a good way to introduce beets to the haters.

Remove from heat and serve hot. Alternatively, these beets are also really good served at room temperature as a salad.

BEETS WITH HORSERADISH CREME FRAICHE

From Christian Shaffer. Los Angeles Times

About 1 pound of beets, quartered if large

1 tablespoons seasoned rice vinegar (or balsamic)

3 tbs good-quality olive oil

1/4 teaspoon toasted ground coriander seeds

1 small shallot, minced

1/2 cup creme fraiche—see note below on how to make creme fraiche

1 tablespoons prepared horseradish

1 tablespoons kosher salt, divided

1/8 teaspoon black pepper

1 tablespoons fresh chervil or parsley, whole leaves or rough chopped (summer savory is a good substitute)

1. Boil the beets in enough water to cover, with 1 tablespoon salt, until tender, about an hour.

2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-quarter teaspoon salt and pepper and set aside.

3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

Note: CREME FRAICHE is a lot like sour cream, but better. You can buy it in cartons, but it’s pricey; it’s easy to make and I think the homemade version is better.

Instructions from Epicurious: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

I know—leaving the cream outside the refrigerator for 8 to 24 hours sounds wrong. But it doesn’t go bad, it gets better.

WARM BEETS AND GREENS(adapted from EATING WELL)

8 cups greens (chard, kale, collard, mizuna, spinach, etc.) torn into pieces or sliced into ribbons

1 tablespoon extra-virgin olive oil

1 cup thinly sliced onion

2 plum tomatoes, chopped

2 tablespoons sliced Kalamata olives

2 tablespoons chopped fresh parsley

1 clove garlic, minced

2 cups steamed beet wedges, or slices, 1/2-1 inch thick

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Place greens in a large bowl.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the greens to the beet mixture toss over low heat until combined and greens wilt sightly. Serve warm.

ROASTED BEET, PEACH, and GOAT CHEESE SALAD(Allrecipes)

2 beets, scrubbed

1 bunch arugula, rinsed and dried; or a mixture of mesclun

2 fresh peaches – peeled, pitted, and sliced

2 shallots or one small sweet onion, chopped

1/4 cup pistachio nuts or toasted almonds, chopped

1 (4 ounce) package goat cheese, crumbled

1/4 cup walnut oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Preheat oven to 375 degrees F. Wrap beets in foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the greens into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the onions, nuts, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

SPICY BEET, ONION, and WALNUT SALAD

Adapted from Jerusalemcookbook—and simplified.

About 1 cup cooked beets, cut into wedges

About 2 cups salad greens—arugula, lettuce, mache, frisee, watercress, etc.

1 small onion or leek, sliced into rings and lightly sauted

2 tablespoons of your favorite herbs—basil, parsley, cilantro, summer savory

Dressing:

1 cup chopped walnuts, toasted (or other nuts)

2 tablespoons crushed garlic or garlicscape

¼ tsp crushed red pepper flakes (more or less to taste)

¼ cup cider vinegar

3 tbs. oil—if you have walnut oil, mix 1 tbs walnut oil with 2 tbs olive oil.

Toss the beets, greens, onions/leeks, and herbs. Mix the dressing ingredients and pour over the salad.


 
Jul
04
    
Posted (Lori) in News

SUMMER SAVORY

Though its flavor is somewhat like that of thyme, it’s stronger, so use just a little. It dries very well—just tie a few sprigs together and hang them upside down in a dry place. You can use the dried leaves in potpourri. Use fresh or dry leaves to flavor vinegars or salad dressings. It’s great in any vegetable dish that calls for thyme—just cut the quantity in half.

MORE THINGS TO DO WITH SUMMER SAVORY

–Mash into potatoes; add to tomato sauces; mix into omelettes.

–Sprinkle into any bean dishes; it’s known as the “bean herb”

–Use in any braised vegetable dish, such as braised kale and beans.

–Make herb butter: chop leaves into small pieces. Combine with softened butter; roll into a log and refrigerate until firm. Spread on bread or rolls.

–Mix with olive oil and mashed anchovies; drizzle over steak or bread.

–Make into a rub by chopping the leaves, garlicscape, and lemon zest and mixing with salt and pepper.  Rub into meat, chicken or fish, then broil.

Three Onion-and-Summer Savory Vinaigrette, from The Cook and the Gardener, Amanda Hesser

Combine:

1/2 cup standard vinaigrette

1 shallot or small onion, minced

1 clove garlic, crushed and chopped (or garlicscape)

1 scallion, thinly sliced

1 T freshly chopped summer savory leaves