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Beet Risotto
Beet Risotto
Here's a recipe from Bill that he says is tried and true. Sounds delicious with the addition of the ginger!
2 lbs. beets
3 cups water
1 onion, small dice
1 Tbsp. ginger, peeled, smashed and minced
3 garlic cloves, minced
3 Tbsp. olive oil
1 cup Arborio* or long-grain rice
.5 cup dry white wine
.5 cup either local blue or goat cheese
Preheat oven to 450°F.
Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets and let stand until cool enough to handle. Discard stems and peel beets. In a blender purée half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.
Bring beet broth to a simmer and keep warm.
In a large heavy saucepan cook onion, ginger and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Remove from heat once the rice is al dente and stir in the remaining chopped beets and the cheese of your choice. Parmesan can be used as well.
Tip for peeling ginger: A spoon is the easiest and most efficient way to peel ginger. Use the lip of the spoon in a downward motion. As well, slice the ginger into small pieces and smash with the heel of you knife.
Greens With Garlic and Chile
Greens With Garlic and Chile
Here's a simple classic you can use this week with beet greens, kale or the spinach in the share.
1 bunch (about 1 lb.) greens of your choice
1 Tbsp. salt (for boiling water) plus more to taste
1 to 2 Tbsp. olive oil
1 to 3 cloves garlic, thinly sliced
1 to 3 whole, small dried chiles (such as arbol) or 1 fresh red chile such as fresno, sliced
Lemon juice (optional but delicious)
Bring a large pot of water to a boil. Meanwhile, clean greens and cut off any tough stems. Chop greens into fairly large pieces and set aside.
Add 1 tbsp. salt and chopped greens to boiling water (except for spinach, you can skip this step if using spinach). Cook until greens wilt, 30 seconds to 2 minutes depending on toughness of the greens you're using. Drain and immediately rinse with cold water until cool. Use your hands to squeeze out as much water as possible from the greens. Set aside.
Heat a large frying pan or saute pan over high heat. Add oil, garlic, and chile. Cook, stirring, until fragrant and just starting to turn golden, about 30 seconds. Add greens and stir to combine. Cover and cook, stirring occasionally, until greens are tender and flavors combine, 3 to 5 minutes. Serve greens hot, warm, or at room temperature.
CORNBREAD
CORNBREAD
2 eggs
1 c milk
1/4 c oil
4 tsp baking powder
3/4 tsp salt
1/4 c sugar
1 c flour
1 c cornmeal
Preheat oven 400. If you have a 9 or 10 cast-iron skillet, put it in the oven to preheat with a pat of butter in it. Otherwise butter a baking pan and set aside.
Whisk together the eggs, milk, oil, salt & sugar. Whisk in the baking powder. Stir in the cornmeal and flour just to combine. Pour into the pan of choice. Bake 20 minutes, until set and golden.
As for all those Great Big Bunches of Greens coming your way, I have lots of ideas for you. I’ll share a few more over the next few weeks. Remember, they cook down to a much smaller volume!
Wilted Asian Greens
Wilted Asian Greens
Adapted from a recipe in the July 2003 issue of Gourmet magazine. You could also substitute Pak Choi in this recipe and it would be great, but you will need to steam the chopped stems a couple minutes and then the leaves til tender. The spinach and Mizuna or Ruby Streaks do not need to be cooked before adding the hot dressing.
1/4 cup rice vinegar
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
8 cups chopped Spinach, tough stems removed (3 oz)
8 cups mizuna or Ruby Streaks mustard (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.
Asian Cilantro Dressing for Rice, Noodles, Salads or Meats
Asian Cilantro Dressing for Rice, Noodles, Salads or Meats
This is a very versatile dressing. For a very simple meal, serve this over steamed spinach or sauteed pac choi, rice, and Baked Maple Ginger Tofu.
5 T vegetable oil
1/3 cup packed fresh cilantro with stems
1/4 cup fresh lime juice
1/4 cup tamari soy sauce
1 ounce fresh ginger (about an inch of it?), cut into six 1/4 inch slices
6 large cloves garlic
1 1/2 T ground cumin
1 small jalapeno or other chili (optional)
Combine and blend all ingredients together in a food processor or blender until the chili, garlic, ginger and cilantro are finely chopped.
Napa Cabbage Picnic Salad Recipe
Napa Cabbage Picnic Salad Recipe
From www.elise.com This is a truly great salad for large summer gatherings. Much of it can be made ahead, and then assembled when you are ready to serve. If you still have pac choi in the fridge, use the crunchy white parts of the stems sliced thinly as a substitute for the snow peas and then use the greens in the spinach casserole recipe below! Serves 7-8.
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions (including greens)
2/3 cups lightly packed fresh cilantro leaves
Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Braised Winter Greens w/ Garlic and Balsamic Vinegar
Braised Winter Greens w/ Garlic and Balsamic Vinegar
Beet Greens, Mizuna and Kale are ideal for this recipe but some Pac Choi leaves would work in nicely too! From the Rebar Modern Food Cookbook by Audrey Austerberg and Wanda Urbanowicz.
1 large bunch 0f Greens
1 TB olive oil
2 garlic cloves
1/4 tsp red chile flakes
1 TB balsamic vinegar
cracked pepper to taste
Stem and wash the greens. Heat a skillet over medium heat, add oil, then garlic and stir until lightly golden. Add the chiles and greens. Toss with tongs, sprinkle with salt, and cover to allow volume to steam down. Uncover and continue to toss on high heat until greens are wilted. Add vinegar. Remove greens from pan. Return pan to burner. Reduce any remaining juices and drizzle over greens. Crack pepper over the top and serve immediately.
Serves 2
Vermont Soy Sesame Noodles w/ Greens and Cilantro
Vermont Soy Sesame Noodles w/ Greens and Cilantro
This is a dinner idea rather than a recipe and quantities of ingredients could vary widely according to taste. I think it could be very good dressed and served cold as well.
1 TB oil
1/2 onion, chopped
1 clove garlic, minced
1 -2 bunches greens (Pac Choi or Kale would be my first choices), stemmed and chopped saving the chopped Pac Choi stems
Asian soba noodles or other pasta (or brown rice)
Vermont Soy Sesame Dressing
3-4 chopped Scallions
2-4 TB Cilantro
Start a pot of water boiling for rice or pasta. Add your rice or pasta and cook according to directions. In the final 10 minutes before your rice or pasta is finished, add oil to a skillet. When hot, add onion and garlic and simmer until soft being careful not to burn the garlic. Add the greens according to which parts need the most cooking time (Pac Choi stems first, kale a few minutes later, and Pac Choi greens last). In last 2 minutes toss in the scallions. Remove from heat. Drain pasta and put back in pot. Add the greens to the pasta (or rice), add Vermont Sesame Soy Dressing and cilantro to taste.
