Jeanine from Rockville, MD, submitted the following recipe from the October 20o2 issue of Cooking Light. She writes, "It is really simple and the flavor is amazing."
Curried Cabbage
Serves 8
Ingredients
1 tablespoon vegetable oil
½ cup minced shallots
2 garlic cloves, minced
2 tablespoons whole-grain Dijon mustard
2 teaspoons curry powder
1 teaspoon ground turmeric
12 cups thinly sliced green cabbage (about 3 pounds)
¼ cup chicken broth
¼ cup rice vinegar
½ teaspoon salt
¼ teaspoon black pepper
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.
Saturday, October 30, 2010
Friday, October 29, 2010
Green Tomato Gratin
Courtesy of NoRecipes.com, posted in April of 2009 (http://norecipes.com/). This is a non-traditional take on a gratin, which the author writes is "...a French casserole, traditionally involving potatoes layered with either a béchamel or mornay sauce and baked until bubbly with a golden crust on top."
Green Tomato Gratin
Ingredients
1 pound green tomatoes sliced into ⅛-inch slices
½ cup breadcrumbs
¼ teaspoon kosher salt
black pepper
1 tablespoons olive oil
Mornay Sauce*
Directions:
1. Put the oven rack in the middle position and preheat to 450 degrees. Mix all the ingredients for the breadcrumb topping together and set aside.
2. Dip green tomato slices into the Monray Sauce and arrange in a small oven-safe casserole dish. Spread any remaining sauce on top of the green tomatoes. Sprinkle the breadcrumb topping evenly on top then place the dish in the oven.
3. Bake for 10 to 15 minutes or until the sauce is bubbling and the breadcrumbs are golden brown.
*To prepare Mornay Sauce:
Ingredients: 1½ teaspoons butter;1 large shallot, minced; 2 teaspoons flour; ¾ cup heavy cream; 1 teaspoon kosher salt; ¼ cup parmesan; ⅛ teaspoon nutmeg
Directions:
Heat butter and shallots in a small saucepan and over medium heat until the shallots are very fragrant. Add flour and stir for about 1 minute. Whisk in the cream, then add the cheese, salt, and nutmeg. Continue whisking until the sauce thickens, then take off the heat.
Green Tomato Gratin
Ingredients
1 pound green tomatoes sliced into ⅛-inch slices
½ cup breadcrumbs
¼ teaspoon kosher salt
black pepper
1 tablespoons olive oil
Mornay Sauce*
Directions:
1. Put the oven rack in the middle position and preheat to 450 degrees. Mix all the ingredients for the breadcrumb topping together and set aside.
2. Dip green tomato slices into the Monray Sauce and arrange in a small oven-safe casserole dish. Spread any remaining sauce on top of the green tomatoes. Sprinkle the breadcrumb topping evenly on top then place the dish in the oven.
3. Bake for 10 to 15 minutes or until the sauce is bubbling and the breadcrumbs are golden brown.
*To prepare Mornay Sauce:
Ingredients: 1½ teaspoons butter;1 large shallot, minced; 2 teaspoons flour; ¾ cup heavy cream; 1 teaspoon kosher salt; ¼ cup parmesan; ⅛ teaspoon nutmeg
Directions:
Heat butter and shallots in a small saucepan and over medium heat until the shallots are very fragrant. Add flour and stir for about 1 minute. Whisk in the cream, then add the cheese, salt, and nutmeg. Continue whisking until the sauce thickens, then take off the heat.
Salsa Verde with Green Tomatoes, Avocados, and Cilantro
This recipe is courtesy of KalynsKitchen.com, posted in October of 2007 (http://kalynskitchen.blogspot.com/). The author writes, "I just can't say enough good things about this recipe!" Enjoy!
Salsa Verde with Green Tomatoes, Avocados, and Cilantro
Makes 2 cups
Ingredients
4 large green tomatoes
½ large onion, peeled and grated
1 large Anaheim pepper (or if you prefer, 2 to 3 small hot peppers)
1 teaspoon minced garlic
½ teaspoon salt
1 bunch cilantro, chopped
2 avocados, chopped
2 tablespoons fresh lime juice (or more, to taste)
1 to 2 tablespoons extra virgin olive oil
½ bunch parsley, chopped
salt and fresh ground black pepper to taste
Directions
1. Wash tomatoes, then cut in half and scoop out seeds and inner tomato "jelly" and flesh into a small colander placed over a bowl. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients.
2. Grate onion into bowl and set aside. Wash pepper(s), remove seeds, then chop. Put pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste. Add half of the chopped cilantro and the onion and blend until well combined.
3. Pour mixture from food processor into mixing bowl. Add drained juice from tomatoes. Then chop avocados and add to mixture and mix so some avocado is crushed and some remains in pieces.
4. Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper.
5. Can be served immediately, or chilled overnight to absorb flavors.
Salsa Verde with Green Tomatoes, Avocados, and Cilantro
Makes 2 cups
Ingredients
4 large green tomatoes
½ large onion, peeled and grated
1 large Anaheim pepper (or if you prefer, 2 to 3 small hot peppers)
1 teaspoon minced garlic
½ teaspoon salt
1 bunch cilantro, chopped
2 avocados, chopped
2 tablespoons fresh lime juice (or more, to taste)
1 to 2 tablespoons extra virgin olive oil
½ bunch parsley, chopped
salt and fresh ground black pepper to taste
Directions
1. Wash tomatoes, then cut in half and scoop out seeds and inner tomato "jelly" and flesh into a small colander placed over a bowl. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients.
2. Grate onion into bowl and set aside. Wash pepper(s), remove seeds, then chop. Put pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste. Add half of the chopped cilantro and the onion and blend until well combined.
3. Pour mixture from food processor into mixing bowl. Add drained juice from tomatoes. Then chop avocados and add to mixture and mix so some avocado is crushed and some remains in pieces.
4. Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper.
5. Can be served immediately, or chilled overnight to absorb flavors.
Carrot Soup
This is one of my family’s fall favorites. It comes from The Moosewood Cookbook by Mollie Katzen, published in 1977.
Carrot Soup
Serves 4
Ingredients
2 pounds carrots, peeled or scrubbed, and chopped
4 cups stock or water
1½ teaspoon salt
1 medium potato, chopped, optional (for a heartier soup)
1 cup chopped onion
1 to 2 small cloves crushed garlic
⅓ cup chopped cashews or almonds
3 to 4 tablespoons butter
1 cup milk OR 1 cup yogurt OR 1 cup buttermilk plus a little honey OR ½ pint heavy cream OR ¾ cup sour cream
grated apple OR toasted nuts, for garnish
Seasoning Combinations (Choose 1)
1) 2 pinches nutmeg, ½ dried mint, and a dash of cinnamon, 2) ½-1 teaspoon each thyme, marjoram, and basil, 3) 1 teaspoon fresh-grated ginger root, sautéed in butter, plus a dash of sherry (add just before serving)
Directions
Bring carrots, stock or water, salt, and potatoes (if desired) to a boil. Cover and simmer for 12 to 15 minutes. Let cool to room temperature. Sauté onion, garlic, and cashews or almonds in butter with a little salt, until the onions are clear. Purée everything together in a blender until smooth. Return the purée to a kettle or double-boiler and whisk in your choice or milk, yogurt, buttermilk, heavy cream, or sour cream. Heat very slowly. Add seasons and garnish. Serve hot.
Carrot Soup
Serves 4
Ingredients
2 pounds carrots, peeled or scrubbed, and chopped
4 cups stock or water
1½ teaspoon salt
1 medium potato, chopped, optional (for a heartier soup)
1 cup chopped onion
1 to 2 small cloves crushed garlic
⅓ cup chopped cashews or almonds
3 to 4 tablespoons butter
1 cup milk OR 1 cup yogurt OR 1 cup buttermilk plus a little honey OR ½ pint heavy cream OR ¾ cup sour cream
grated apple OR toasted nuts, for garnish
Seasoning Combinations (Choose 1)
1) 2 pinches nutmeg, ½ dried mint, and a dash of cinnamon, 2) ½-1 teaspoon each thyme, marjoram, and basil, 3) 1 teaspoon fresh-grated ginger root, sautéed in butter, plus a dash of sherry (add just before serving)
Directions
Bring carrots, stock or water, salt, and potatoes (if desired) to a boil. Cover and simmer for 12 to 15 minutes. Let cool to room temperature. Sauté onion, garlic, and cashews or almonds in butter with a little salt, until the onions are clear. Purée everything together in a blender until smooth. Return the purée to a kettle or double-boiler and whisk in your choice or milk, yogurt, buttermilk, heavy cream, or sour cream. Heat very slowly. Add seasons and garnish. Serve hot.
Pickled Beets
This recipe comes from The Yellow Farmhouse Cookbook by Christopher Kimball, published in 1998. Kimball writes that “Pickled beets are a classic farmhouse preparation since they keep well—a few weeks—in the refrigerator and they go will with most meats. They also pack a lot of flavor, which is helpful when serving a simple roast.”
Pickled Beets
Serves 4
Ingredients
⅓ cup red wine or cider vinegar
½ cup chicken stock
2 tablespoons balsamic vinegar (optional)
⅛ teaspoon dry mustard 1.8 teaspoon ground cloves
⅛ teaspoon ground allspice
¼ teaspoon salt
4 cups boiled or roasted beets
Directions
Combine all ingredients except beets in a large skillet. Bring to simmer over medium-high heat, reduce heat to medium, and simmer gently for 5 minutes. Add beets, increase heat, and simmer, stirring frequently for 8 to 10 minutes or until nicely glazed. Remove from heat and serve hot, at room temperature, or chilled.
Pickled Beets
Serves 4
Ingredients
⅓ cup red wine or cider vinegar
½ cup chicken stock
2 tablespoons balsamic vinegar (optional)
⅛ teaspoon dry mustard 1.8 teaspoon ground cloves
⅛ teaspoon ground allspice
¼ teaspoon salt
4 cups boiled or roasted beets
Directions
Combine all ingredients except beets in a large skillet. Bring to simmer over medium-high heat, reduce heat to medium, and simmer gently for 5 minutes. Add beets, increase heat, and simmer, stirring frequently for 8 to 10 minutes or until nicely glazed. Remove from heat and serve hot, at room temperature, or chilled.
Fried Green Tomatoes
This recipe comes from SimplyRecipes.com, posted in October of 2005 (http://simplyrecipes.com/). The author writes that this is “a great way to make use of end-of-the-season tomatoes.”
Fried Green Tomatoes
Ingredients
3 medium, firm green tomatoes
½ cup all-purpose flour
¼ cup milk
2 beaten eggs
⅔ cup fine dry bread crumbs or cornmeal
olive oil
½ teaspoon salt
¼ teaspoon pepper
Directions
1. Cut unpeeled tomatoes into ½-inch slices. Sprinkle slices with salt and pepper and let stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip tomato slices in milk, then flour, then eggs, and then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Fried Green Tomatoes
Ingredients
3 medium, firm green tomatoes
½ cup all-purpose flour
¼ cup milk
2 beaten eggs
⅔ cup fine dry bread crumbs or cornmeal
olive oil
½ teaspoon salt
¼ teaspoon pepper
Directions
1. Cut unpeeled tomatoes into ½-inch slices. Sprinkle slices with salt and pepper and let stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip tomato slices in milk, then flour, then eggs, and then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Thursday, October 28, 2010
Pretty-in-Pink Pickled Radishes
My last radish recipe suggestion for the day—pickled radishes! Adapted from TheKitchn.com (http://www.thekitchn.com/). The author writes that "These are Japanese-style pickles, with a well-balanced sweet/sour flavor and a satisfying crunch! [They] can be served as a first course to whet the appetite, on a relish tray, or as a side with a sandwich. You can store the pickles in glass jars, plastic containers or any non-reactive metal container, provided they have a decent fitting lid."
Pretty-in-Pink Pickled Radishes
Ingredients
¾ cup hot water
½ cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt
2 bunches red radishes, rinsed and drained
Directions
1. Combine water, vinegar, sugar and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.
2. Remove the greens from the radishes and reserve for another use. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You'll want them to be roughly the same size.
3. Pack radishes into your container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.) They should last for up to one month in the refrigerator.
Pretty-in-Pink Pickled Radishes
Ingredients
¾ cup hot water
½ cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt
2 bunches red radishes, rinsed and drained
Directions
1. Combine water, vinegar, sugar and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.
2. Remove the greens from the radishes and reserve for another use. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You'll want them to be roughly the same size.
3. Pack radishes into your container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.) They should last for up to one month in the refrigerator.
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Thank you to Susan, a CSA shareholder in Wynnewood, PA for submitting her favorite way to prepare radishes.
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Serves 2
Ingredients
1 bunch radishes, thinly sliced
1½ tablespoons peanut oil or olive oil
1 to 2 tablespoons soy sauce
2 green onions, thinly sliced
1 tablespoon sesame seeds, toasted in a dry pan
Directions
Toss sliced radishes with oil and bake in a 425 degree oven for 10 to 15 minutes, or until tender and starting to brown. Lower temperature to 350 degrees. Remove radishes from the oven and toss with scallions and soy sauce. Bake for an additional 5 minutes. Remove from oven and toss with sesame seeds. Serve hot.
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Serves 2
Ingredients
1 bunch radishes, thinly sliced
1½ tablespoons peanut oil or olive oil
1 to 2 tablespoons soy sauce
2 green onions, thinly sliced
1 tablespoon sesame seeds, toasted in a dry pan
Directions
Toss sliced radishes with oil and bake in a 425 degree oven for 10 to 15 minutes, or until tender and starting to brown. Lower temperature to 350 degrees. Remove radishes from the oven and toss with scallions and soy sauce. Bake for an additional 5 minutes. Remove from oven and toss with sesame seeds. Serve hot.
Braised Radishes
This recipe is courtesy of the Rachel Ray and the Food Network (www.foodnetwork.com). Another idea for the abundance of radishes we are seeing in our shares this week!
Braised Radishes
Serves 4
Ingredients
2 bunches radishes, about 1 pound, trimmed of tops and roots
1½ cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
salt and pepper
Directions
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, and salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes. Serve hot.
Braised Radishes
Serves 4
Ingredients
2 bunches radishes, about 1 pound, trimmed of tops and roots
1½ cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
salt and pepper
Directions
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, and salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes. Serve hot.
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