Braised Bok Choy

(6 servings)
From the Fannie Farmer Cookbook

1 cup chicken or vegetable broth
1 1/2 –inch piece ginger root, quartered
2 pounds bok choy
3-4 Tablespoons rice wine vinegar
A few drops hot pepper oil
Salt, to taste

Pour broth into a large sauté pan and add the ginger. Cut the bok choy into halves or quarters and add to the sauté pan with the salt. Cover and simmer on low heat for about 10-12 minutes. Test for doneness by piercing the bulb end with a knife tip. When done, discard the ginger root and place the bok choy on a serving dish. Sprinkle with the vinegar (and hot pepper oil if desired).


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Pickled Sweet and Sour Cucumber (or Squash)

This is a “quick pickle” that doesn’t require sterilizing jars, because you’ll eat it within an hour of making it! Tonight I substituted the zucchini and summer squash we’ve been getting from our CSA. I always add a couple cloves of garlic, chopped. (6 servings)

2 cucumbers
1 teaspon salt
2 teaspoons superfine sugar
¼ cup rice vinegar
(or your favorite flavored vinegar)
½ teaspoon red chili oil
A few drops of sesame oil

Halve the unpeeled cucumber lengthwise. Scrape out the seeds and cut the cucumber into thick chunks.

In a bowl, sprinkle the cucumber chunks with the salt and mix well. Leave for at least 20-30 minutes, longer if possible. Then pour off the liquid.

Mix the cucumber with the sugar, vinegar and chili oil, if using. Sprinkle with the sesame oil just before serving.

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Beet, Lemon, and Ginger Marmalade

(makes 2 cups)
Recipe from: Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion)

1 pound cooked beets
1/2 tsp salt
5 Tbsp fresh lemon juice
2 Tbsp light honey
2 to 3 Tbsp chopped lemon zest
1/3 cup crystallized ginger

Peel and coarsely grate or mince the beets, and transfer to a medium-sized bowl.
Add the remaining ingredients and mix thoroughly. Transfer to a tightly capped jar. Cover and refrigerate for up to 3 weeks. Serve cold. Use with any savory dish.

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Farm-Style Braised Kale

Farm-Style Braised Kale
From Greene on Greens (4 servings)

2 strips bacon
1 Tablespoon unsalted butter
1 small onion, finely chopped
1 pound kale, stems removed, roughly chopped
Salt and freshly ground pepper
Pinch of ground allspice
1 Tablespoon red wine vinegar
1 lemon, sliced thin

Sauté the bacon strips in a large skillet until crisp. Drain on paper towels. Crumble and reserve.

Add the butter to the bacon drippings in the skillet. Cook the onion over medium-low hear until golden, about 5 minutes.

Meanwhile, rinse the kale in cold water.

Add the kale to the skillet, with just the water that clings to the leaves. Cooked, covered, stirring occasionally, until tender, 15 to 20 minutes. Add salt and pepper to taste, the allspice, and the vinegar. Sprinkle with the reserved bacon and garnish with lemon slices.

food, food podcast, cooking, recipe, CSA, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Kohlrabi time!

Well, the aliens have landed! We got our first delivery of kohlrabi in our CSA baskets this week, and I'm excited to make them. In addition to fine dicing them to throw in salads, I'm going to make the following dish this weekend:

Kohlrabi with Parmesan (4 servings)

2 small kohlrabi bulbs
1-2 Tablespons unsalted butter
4 ounces Parmesan cheese, grated
ground black pepper, to taste

Peel the kohlrabi and cut into matchsticks. Cook in boiling water, or microwave until tender. Drain, and toss with the butter. Immediately sprinkle with the grated Parmesn cheese and ground black pepper to taste. Serve at once!

From Wikipedia: Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage which has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German kohl (cabbage) plus rabi (turnip), because the swollen stem resembles the latter. Kohlrabi has been created by artificial selection for lateral meristem growth, its origin in nature is the wild mustard plant.

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

Plus, my friend Cheryl Rogowski shared with me a super simple hors d’oeuvre. Boil up some peeled kohlrabi until just fork tender. Mash it up and mix it with cream cheese and whatever seasonings float your boat, and use it as a stuffing for sugar snap pea pods!


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Honey-Peppered Turnips

Honey-Peppered Turnips

A translation of a recipe from De Re Coquinaria, the ancient Roman cookbook, this dish is from Bert Greene’s classic Greene on Greens. (4-6 servings)

1 Tablespoon unsalted butter
2 Tablespoons honey
1 pound turnips, peeled, cut into
¼-inch dice
½ teaspoon freshly ground black pepper
Kosher salt
Chopped fresh parsley

Melt the butter with the honey in a medium saucepan over medium-low heat. Stir in the turnips and pepper. Cook, covered, until tender, about 12 minutes. Add salt to taste and sprinkle with parsley.

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Zucchini Passata

One of the recipes I've shared with my CSA group in the weekly newsletter. I'll be including them here on the blog so you know what to do with the abundance of summer veggies you're sure to be getting too!

From Diana Shaw’s The Essential Vegetarian Cookbook
(4 servings)

2 Tablespoons extra virgin olive oil
1 leek, white part only, washed and thinly sliced
2 large zucchini, peeled
2 Tablespoons water
2 cups nonfat buttermilk
1 Tablespoon corn starch
1 large egg yolk
Salt and pepper, to taste

Heat the oil in a large saucepan over medium heat. When it’s hot, add the leek. Reduce the heat to medium and sauté, stirring often, until the leek is soft and limp, about 7 minutes. Meanwhile, slice the zucchini, then quarter the slices. Add them to the leeks, along with the water. Continue to cook over medium heat until the zucchini slices are tender al the way through, about 10 minutes. Remove from the heat. Purée the zucchini with an immersion blender or in a food processor. If you use a food processor, return the soup to the pan.

Stir 1 2/3 cups of the buttermilk into the purée. In a mixing bowl, whisk together the remaining 1/3 cup buttermilk, cornstarch, and egg yolk. Whisk the mixture into the saucepan and heat gently over medium-low, stirring often, until the soup is thickened and warm, about 10 minutes. Don’t let the soup boil, or it will curdle. Season with salt and pepper, to taste.

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Rainbow Chard Batons

This is my interpretation of an amazingly simple yet ingenious dish I had at El Portal de Echaurren in Rioja last fall. When I got a batch of rainbow chard from the CSA this past week, I thought I would try to recreate it.

It's pretty simple, just tempura batter and fry the ribs, which you would normally throw out! In this case, I served them with a simple arugula pesto, also made with produce from the CSA.

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ReMARKable Palate Podcast #78

ReMARKable Palate #78: Chef Bun Lai of Miya Sushi

This week we’re doing a little kitchencasting, making Ginger Glazed Carrots with Macadamia Nuts, but first we’ll chat with Chef Bun Lai, owner of Miya Sushi, an innovative restaurant in New Haven, CT. Chef Lai is taking traditional Japanese food and turning it on it's head with his own twists, using Meditteranean and even Mexican ingredients combined with Eastern techniques and presentations. Finally, we’ll hear from a listener who’s been quite busy in the kitchen, and who is inspired by our Culinary Podcast Network shows.

www.myspace.com/miyassushi

Music: "Go Fish" by Big Money Grip, "Black Coffee" by Stefanie Harger, "Zing Zing" by Roadside Attraction, from the Podsafe Music Network. music.podshow.com

Sponsors:
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Barilla Pasta: Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

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The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com

www.culinarypodcastnetwork.com
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Chicken and Grapes

I featured this recipe on my ReMARKable Palate Podcast #71. Here's the recipe for you to print out and follow along!

Chicken and Grapes
Chicken breast filets lightly floured then sautéed in a herbed orange sauce with seedless grapes

Servings: 6

6 boneless and skinless chicken breasts, pounded to 1/4 inch thickness
1/3 cup flour
salt and pepper
2 teaspoons oil
1 small onion, chopped fine
1 cup chicken broth
3 tablespoons orange marmalade
2 teaspoons fresh rosemary, chopped fine
2 teaspoons lemon juice
1 1/2 cups seedless grapes, cut in half
1 tablespoon cornstarch
2 tablespoons water
black pepper

Directions:
In a ziplock bag, combine the flour, salt and pepper. Add the chicken and shake well. In a large skillet over medium-high heat, heat the oil. Add the chicken breasts and sauté on each side for 5 minutes. Remove the chicken from the skillet. In the same skillet, sauté the onion in the remaining pan drippings. Add the chicken broth and orange marmalade. Stir well. Add the rosemary and lemon juice and cook 3 minutes. Add 1/2 of the grapes and cook for 5 minutes. Add the chicken back to the skillet and cook for 10 more minutes. Make a slurry of the cornstarch and the water. Add to the skillet and cook until sauce is thickened. Add the rest of the grapes and the pepper to taste. Cook for 1 more minute.

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