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Herbed New Potatoes
The best way to honor new potatoes is to cook them in a way that highlights their creamy goodness.
2 lbs new potatoes, scrubbed
3 TB butter, melted
2-3 TB fresh herbs (parsley, chives, oregano, dill, tarragon ...)
Add water to a sauce pot and bring to a boil. Put scrubbed potatoes in a basket steamer and cover, steaming for 25 to 35 minutes until potatoes are tender. Transfer to a bowl, drizzle with melted butter, sprinkle with herbs, salt and pepper and toss gently to coat.
Creamy Kohlrabi
Here's something decadent you can do with your kohlrabi this week. Though I usually eat my kohlrabi raw sliced into salads or cooked in stir fries or other dishes combined with other veggies, in this dish it takes takes center stage. From the Cook's Garden by Ellen Ecker Ogden.
2 large kohlrabi
1 tsp fine sea salt, plus more to taste
4 TB (1/2 stick) butter
1 small onion
3 TB heavy cream
freshly ground black pepper, to taste
Cut off top and root ends of kohlrabi and ue a paring knife to remove tough cabbage-like outer skin. Grate the kohlrabi on the large holes of a grater. You should have about 4 cups. Toss in a colander with the salt. Let stand in a sink to drain of the juices, about 30 minutes. Rinse well under cold water. A handful at a time squeeze out the excess liquid.
Melt the butter in a medium skillet over medium heat. Add kohlrabi and the sliced onion and cover. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Uncover and cook, stirring occasionally, until the kohlrabi is golden brown, about 5 minutes. Stir in cream and marjoram and cook until cream is absorbed, about 1 minute. Season with the salt & pepper, being careful with the salt. Serve hot.
Sauteed Braising Greens with Mossend Blue Cheese and Pan Roasted Garlic
Another one i like that was made up and expanded upon by several crew members, including Pete. I'll take credit for the fancy, schmancy recipe name.
2 T sunflower oil
handful of minced onions
4 cloves garlic, peeled and sliced in halves
Salt and ground black pepper to taste
Bag of Braising Greens, rinsed
Mossend blue cheese to taste
Heat oil in a large skillet over a medium high flame. Add garlic halves, tossing and cooking for several minutes. Add minced onions and continue to toss until the onions are fragrant and the cloves are soft. With the water still clinging to the leaves, toss in the greens in 2 or 3 parts, cooking until just wilted. Add blue cheese and serve. Serves about 2 or 3 folks.
Variation: Add oven or pan roasted potatoes and/or eggs for a hearty breakfast or supper.
Creamy Braising Greens
I made this one up all by myself, so please excuse the not-so-precise measurements. I'm an absolute sucker for creamed spinach, so i serve this along side roasted chicken legs and whipped root vegetables in the fall.
2 T butter
1/4 cup of finely chopped alisa craig onions
2 cloves garlic, minced
2 T flour
3/4 cup (or more) of cream or half n half, room temp or even warmed up (helps prevent lumpiness)
a generous pinch of freshly grated nutmeg
a generous pinch of freshly ground black pepper
a generous pinch of salt
Bag of Pete's Braising Mix (of course!), blanched and roughly chopped
Over medium heat, melt the butter and saute the onions and garlic until just soft and fragrant.
Lower the heat! With a whisk, add the flour and cook/stir for 2 minutes. All the while whisking, add the cream, getting out all the lumps before they can cook hard, and continue to whisk and cook over low heat until the cream gets thick, about 2 to 3 minutes. Turn off the heat, stir in the seasonings to taste and then stir in the greens. Serves 2 or 3 grown ups.
SWEET POTATO AND GREENS GRATIN
2 # SWEET POTATOES
1 BU COLLARDS, CHARD OR KALE
1 ONION
2 CLOVES GARLIC
SALT, RED PEPPER FLAKES, CUMIN OR OLD BAY SEASONING TO TASTE
1/3/ C FLOUR
2 C MILK
1/4 C FRESH GRATED PARMESAN OR OTHER SALTY CHEESE
I think sweet potatoes and collards are an ideal pair. If you manage to have extra sweet potatoes around, scrub & cut into 1/4 slices. Place in a large pot, cover with water and bring to a boil. Cook a few minutes, until barely tender, drain into a colander and set aside.
Combine flour and spices to taste in a little bowl.
Meanwhile, wash, remove middle stem, & chop the collards. Dice an onion and mince a couple garlic cloves. Saute the onion & garlic with olive oil and a pinch of red pepper flakes. Stir in the collards and sprinkle with salt. Saute until just tender & still bright green, a couple minutes.
In a buttered baking dish, layer the sweet potatoes and the collards. First 1/3 sweet potatoes, 1/2 collards, sprinkling the layers with the seasoned flour. Continue layering, ending with the sweet potatoes. Pour over the milk, sprinkle with the cheese. Bake @400 for about 30 minutes, until bubbly and golden.
Root vegetable gratin
1 tbsp butter
3 cloves garlic, minced
3 cups heavy cream (1/2 milk 1/2 cream, optional)
Salt & pepepr to taste
1/4 tsp nutmeg
1 lb parsnips
1 lb sweet potatoes
1 lb celeriac (celery root)
8 oz gruyere or other strong, sharp cheese, grated
1 tbsp fresh thyme, or 1 tsp dry
3 tbsp minced fresh parsley, or 1 tbsp dry
Preheat oven to 400 and butter a 3 quart baking dish
Make cream sauce:
In a medium saucepan, melt the butter and saute the garlic for a minute. Add cream, salt, pepper, and nutmeg. Heat just until bubbles form around the edges of the pan, 5 minutes. Remove from heat, stir in the herbs and let stand 10 minutes
Prepare vegetables:
Peel and thinly slice the vegetables.
Assemble gratin:
Arrange a layer of half of the vegetables: parsnips, then sweet potatoes, then celeriac. Sprinkle with half the cheese and pour over half of the cream sauce. Repeat layers with the remaining ingredients, ending with cheese. Cover with foil and bake for 1 hour. Remove foil; lightly press gratin down with a spatula. Return to oven for another 15-30 minutes, until the vegetables are tender and top is golden brown. Let stand 15 minutes before serving.
BRAISED SQUASH WITH INDIAN SPICES
3 # winter squash, peeled and cubed
1/4 c oil
1 onion, diced
3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 tsp each cumin, coriander
1/2 tsp turmeric
1 tbsp black mustard seeds
1 tsp red pepper flakes
1 tsp salt, to taste
1 c water
1 tomato, diced (frozen works great)
3 tbsp maple syrup
1 tsp garam masala (cardamom, cinnamon, cumin, cloves, black pepper blend)
Chopped cilantro for garnish, optional
Heat oil in a dutch oven and sauté onion, garlic, ginger, spices and mustard seeds. Cook until the seeds start to pop around. Add the salt, water, tomato maple syrup and squash. Simmer until squash is tender, covered for the first 15 minutes. Stir in the garam masala and cilantro, mashing the squash a bit if you’d like.
Adapted from The New American Cooking
And the kohlrabi, what to do with those big green or purple orbs? In the Farmer John's Cookbook, there's a great idea for making hash browns. Peel and shred the kohlrabi as you would potatoes. Squeeze out excess moisture in a dish towel. Combine 2 eggs, 1 diced small onion, 2 tbsp bread crumbs, 1 tsp salt, 1/2 tsp ginger powder, 1/4 tsp red pepper flakes. Mix in the kohlrabi. Heat a griddle with a bit of butter. Fry up patties of the mixture, until golden brown, about 5 to 7 minutes per side.
You could also make fabulous mashed potatoes and kohlrabi. Oh, and add some sautéed leeks, too. Yum!
Real Canadian Poutine
Cheese curds are yummy as a snack, but to truly appreciate them, Heather recommends the classic Canadian dish, Poutine. Here's a recipe she found online from The Cooking Blog. She suggests making this with some homemade beef gravy. Perhaps you have a roast you can make? Or you can get beef broth and make gravy from that. I also think it would be just as good with pan fried rather than deep fried potatoes. The cheese curds will make it authentic! Makes 4 side servings or 2 main servings
4 large potatoes
oil for deep frying
salt
2 cups beef stock
1/4 cup butter
1/4 cup flour
1 1/2 cups cheese curds
Peel and slice the potatoes into thick fries (at least 1 cm thick). Soak the potatoes in ice water for about 30 minutes. Remove and blot dry.
Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes. Remove from oil and set on paper towel. Turn the oil up to 375F.
In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (Use a tiny bit of gravy browning to get that nice dark colour).
Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste.
Assemble the poutine quickly while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds. Ladle gravy over the fries and cheese curds.
before serving.
Creamy Kohlrabi and Celeriac Gratin
For a hearty and satisfying lunch, try frying up leftover wedges of this gratin with eggs on the side. Serves 8.
1 cup thinly sliced shallots
3 TB butter
1 lb. celeriac, peeled, quartered, then thinly sliced.
1 lb. kohlrabi, peeled, quartered, then thinly sliced
2/3 cup heavy cream
2/3 cup whole milk
1 tsp dried, crushed tarragon
dash cayenne pepper
1 tsp salt
1/2 tsp ground black pepper
Preheat oven to 400F. Butter a deep dish pie plate. Heat 1 tablespoon butter in a small skillet over medium heat and saute shallots until translucent, but not yet browned, about 3 minutes. Set aside. Combine the remaining ingredients, including the 2 tablespoons of butter, in a large pot. Cover and place over medium-high heat.
As soon as the mixture boils, remove the pan from the heat and mix in sauteed shallots. Pour into prepared pie dish, smooth and cover with foil. Bake 40 minutes. Remove foil. Bake for about 15 minutes more, until the veggies are tender, the top browns and the sauce bubbles thickly. Let stand 10 minutes before serving.
Maple Vinegar Glazed Parsnips
from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
these are sweet and rich, a nice counterpoint to the greens above.
2 lbs parsnips, peeled and cut in even chunks
2 tbsp oil
1 tsp salt
1/2 c water
2 tbsp maple syrup
1 1/2 tbsp balsamic vinegar
1 tbsp cider vinegar
black pepper
Preheat oven to 400. In a large roasting pan, toss parsnips with oil and salt. Set pan on a burner over medium heat and add water. Bring to a simmer. Place in oven and roast until tender, turning frequently. This could take anywhere from 30 to 60 minutes. When fork tender, drizzle with maple syrup and vinegars. Toss gently; roast until deeply browned and glazed, turning once or twice, about 10 minutes. Serve with fresh ground black pepper.
More...
Mixed Grains Pilaf
Here's a delicious sounding recipe from members Al and Pam from last share.  As some of you may need ideas for the mixed grains, and we have mushrooms again, it seemed like a good recipe to include  The other idea I had for using the grains is to cook them until tender and use as you would bulghur to make tabouli type salad. Rather than parsley, I used a mixture of minced chives and bunched greens.1 1/2 cups cracked mixed grains
3 1/4 cups chicken stock
8 tbls (1 stick) butter or half butter & Olive or other oil
1 yellow onion, chopped
5-6 oz. sliced mushrooms
Salt & Pepper to taste
Preheat oven to 375 (1 1/4 hour in oven, 1/4 hour prep)
Saute grains in 4 tblsp butter, using a heavy frying pan on medium low, until golden (about 5 mins.) Meanwhile chop onions. Pour grain into covered casserole, such as corning glassware. Sautee chopped onions in 2 tblsps butter on low heat until soft, about 5 mins. Meanwhile slice mushrooms. Pour onion into casserole. Sautee sliced mushrooms in remaining oil on low heat until water evaporates, adding salt & pepper to taste, about 5 mins. Add to casserole. Add 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins.
Add another 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins. Add the remaining 1/4 cup warmed stock and bake the last 15 minutes covered. Stir well and serve.
Miso Roasted Root Vegetables
Mark Bittman's book, How to Cook Everything Vegetarian, has a lot of good information about miso, as well as suggested recipes. Although he extols the health benefits of uncooked miso, his book also includes a few recipes where the miso gets some heat. The recipe for the Miso glaze below is adapted from one of them. You can also use the glaze when grilling vegetables or tofu. The roasted vegetables would make a great side dish for the tofu recipe below. Leftovers can be brought to room temperature and tossed with mesclun and Asian dressing and garnished with chopped dulse for a light salad supper.
1/2 cup miso
1/4 cup honey
1 clove minced garlic
1 hot pepper minced, or 1/4 tsp cayenne pepper (optional)
2 TB sunflower oil
4 lbs mixed root vegetables, such as turnips, rutabagas and beets
salt to taste
Preheat oven to 375F.
Whisk together glaze ingredients, miso through sunflower oil. Heat slightly if your honey has crystallized and the mixture is too thick. Peel, slice and chop vegetables into 1/2 pieces. Toss veggies with glaze on a cookie sheet. Sprinkle with salt. Roast in the oven for 45 to 60 minutes, tossing every 15 minutes, until vegetables are caramelized on the outside and soft on the inside. Serve hot or at room temperature.
Stir-Fried Spring Vegetables
This is based on a recipe from “A Year in a Vegetarian Kitchen†by Jack Bishop. It is one of my vegetarian friend's favorite cookbooks. Serve over white rice or cooked barley. Serves 4.
3/4 ounce dried shiitake mushrooms
2 cups boiling water
4 medium scallions, all but the dark green parts, thinly sliced
4 medium garlic cloves, minced
1 TB ginger root, minced
1/2 tsp hot pepper flakes
3 TB soy sauce
2 TB rice vinegar
2 tsp cornstarch
3 TB cooking oil
5 oz fresh shiitake or oyster mushrooms, sliced
1/4 tsp salt
1 large (or 2 small) head pac choi, chopped
3 medium parsnips (about 12 ounces), peeled, quartered, cored, and cut into 3/4†dice
3 medium carrots (about 8 ounces), peeled and sliced
2 TB minced fresh cilantro leaves
Place the dried mushrooms in a bowl and cover with the boiling water. Let soak 15 minutes. Finely chop the mushroom caps (discard the stems), and add to a bowl along with the scallions, garlic, ginger and pepper flakes. Pour the soaking liquid through a strainer lined with a paper towel into a measuring cup. Whisk the soy sauce, rice vinegar and cornstarch into the strained liquid until smooth.
Heat 1 tablespoons of the oil in a large non-stick skillet over high heat until shimmering. Add the fresh mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until nicely browned, about 6 minutes. Scrape the mushrooms into a bowl.
Add another tablespoon of oil to the hot pan and sauté the choi until crisp-tender, about 3 minutes. Remove and reserve with the mushrooms.
Heat the remaining 1 tablespoon of oil in the empty pan. Add the parsnips and carrots and cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in the rehydrated mushroom mixture and cook, stirring constantly, until aromatic, about 1 minute.
Add the soy sauce mixture to the pan and bring to a boil. Reduce the heat, cover, and simmer until the root vegetables are tender but not mushy, 6 to 8 minutes. Return the browned mushrooms to the pan and cook just until heated through, about 1 minute. Stir in the cilantro, adjust the seasonings, adding salt to taste and serve.
Parsnip Puree
This makes a great stand-in for mashed potatoes. It's lighter, sweeter and would go perfectly paired with the Grilled Chicken and Braised Greens below. Serves 4.
2 lbs. parsnips, peeled and cut into 1 pieces
1 TB salt
1/2 cup milk or cream
3 TB butter
1 tsp vanilla extract
salt & pepper to taste
chopped fresh parsley
Place parsnips in a large pot of cold, salted water. Bring to boil over high-heat. Partially cover, reduce heat and simmer for 12-15 minutes, or until parsnips are very tender but not yet mushy. While parsnips are cooking, heat milk and butter together until butter melts. Add vanilla and keep warm. Drain parsnips, return to pan, and add heated milk mixture, salt and pepper. Mash until smooth. Taste and season with additional salt and pepper if necessary. Remove puree to bowl and garnish with chopped parsley.
