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Applecheek Beef Stir-Fry
Applecheek Beef Stir-Fry
Turn your top round london broil or sirloin tip steak into a tender, tasty stir-fry. Prepare the marinade the night before. Stir-fry is a great way to stretch meat, creating a quick, family meal that incorporates meat, vegetables, and grains. Stir-fry cooking goes very quickly, typically taking less than 10 minutes to complete the dish, once you start to cook. Prepare and chop all vegetables prior to heating the pan.
1/4 cup rice wine
1/4 cup teriyaki or oyster sauce
2 Tbsp. soy sauce or tamari
1-2 cloves garlic, peeled and smashed
1/2 Tbsp. Maple syrup.
1 pound top round london broil or sirloin tip steak., cut into thin strips
oil to cook
1 large onion, sliced thin
1 cup carrots, peeled and sliced very thin
1 cup shredded cabbage
2 cloves garlic, minced
8 oz wild mushrooms, chopped
cooked brown rice, barley or wheat berries
Mix the first 5 ingredients. Pour over steak and marinate overnight, refrigerated, in
a covered stainless steel or glass bowl. Pour off marinade and reserve. Meanwhile, heat a wok or large frying pan. Add 1 Tbsp. oil. Add meat and stir fry until rare to medium-rare (the meat will cook a bit more in the second step). Remove meat from pan, wipe clean, add another tablespoon of oil and stir fry the vegetables. Add the onions and carrots to the pan, saute two minutes, add cabbage and garlic. After two more minutes, add the mushrooms. Cook another few minutes before returning meat and reserved marinade to the pan. Simmer to heat through. Serve with hot, steamed rice, barley or wheat berries.
Celeriac Soup
Celeriac Soup
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don’t have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes (or sunchokes or combo) to scrubbed and chopped
2 carrots to peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
For garnish consider a dollop of crème fraiche or yogurt or cream, (especially if you used veg stock). Crumbled bacon or some crumbled/grated cheddar on the top of each bowl would be delicious and make a very hearty meal with a hunk of this week's bread.
I saw a recipe for a very similar celeriac soup in which the vegetables and broth were all thrown together in a Dutch oven, simmered on stove top for 5 minutes, then simmered in the oven covered for 3 hours. Not a quick dinner solution but this method would sweeten and deepen the flavors and would be lovely.
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Adapted from the Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, c. 2001. Rebar is a hip restaurant in Victoria, BC. Savory and sweet strike a nice balance in this tart. A small portion of rich onion confit served alongside is an indulgence, and not necessary because the tart stands on its own (but rewarding if you choose to go the extra step).
1 pre baked whole wheat tart shell
1 TB butter
1 TB olive oil
1/2 cup onion puree
1/2 tsp salt
1/4 tsp black pepper
1 bunch of greens (original recipe called for spinach - a combo of turnip greens and pac choi leaves would be great)
3 eggs
1 cup light cream (or milk)
1 cup crumbled feta (or blue cheese!)
3 apples
1 egg white, beaten
Heat the oil and butter in a pan large enough to hold the greens and saute the onions just a bit to flavor them up even more. Chop the greens and toss them in with the onions and wilt the greens. Next lightly beat eggs in a bowl. Add cream (or milk), salt and pepper and whisk together. To assemble the tart, evenly distribute the feta over the bottom of the prebaked shell. Follow with the onion/greens mixture. Then pour in the egg mixture over top. Quarter and core the apples and thinly slice each quarter into 6-8 wedges. Starting at the outer edge of the tart, overlap the apple slices, skin facing out in a circle around the edge. Spiral the overlapping slices toward the center of the tart to cover the entire surface. Beat the egg white in a small bowl and brush over the aples. Bake at 350F for 20-25 minutes until the egg is set and the crust has browned. Let rest 15 minutes before serving.
Onion Thyme Confit
2 TB butter
1/2 cup onion puree
1/2 tsp salt
1 tsp brown sugar
1/3 tsp thyme (or 1 tsp fresh minced)
1 TB balsamic vinegar
Melt butter in a skillet, add onion puree and saute for 1 minute. Stir in the remaining ingredients and cook 5-10 minutes on medium-high heat until the onions are golden.
Sorrel Soup
Sorrel Soup
This is a very simple light soup that highlights the fresh, slightly lemony flavor of the sorrel. It's from the Sundays at Moosewood Cookbook by Mollie Katzen.
2 c. well-packed, washed and stemmed sorrel leaves
1 medium onion, chopped
3 T. butter
1 T. unbleached white flour
3 c. vegetable stock
2 egg yolks
1 c. milk or half and half
salt and freshly ground black pepper
dash of Tabasco or other hot sauce (optional)
Finely chop the sorrel leaves. In a medium saucepan, sauté the onion in the butter until translucent. Stir in the flour. Mix in the sorrel and cook for a minute or so, just until it wilts. Add the vegetable stock. Bring the soup to a low simmer and cook for about 3 minutes. Beat the egg yolks and milk in a medium mixing bowl. Slowly add 2 c. of the hot soup while stirring constantly. Stir this soup-egg mixture into the soup pot. Reheat the soup gently but don’t let it boil. Add salt, pepper to taste and a dash of Tabasco, if you like.
Spicy Parsnip Soup
Spicy Parsnip Soup
This recipe from www.jamieoliver.com gets numerous rave reviews. Serves 4.
olive oil
knob of butter
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
a thumb-sized piece of fresh ginger, peeled and roughly chopped
1 tablespoon garam masala
6 parsnips, peeled and chopped into chunks
500 ml milk (full fat or skim)
1 quart vegetable stock
sea salt and freshly ground black pepper
optional: 1 fresh red chilli, deseeded and finely sliced
optional: a handful of fresh minced cilantro (or parsley!) leaves
crusty bread, to serve
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on. After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
Serve topped with some strips of fresh red chili peppers (or a sprinkle of dry) with a good chunk of crusty bread.
Tip: Use coconut milk instead of regular milk for a twist.
Simple Mustard Greens Recipe
Simple Mustard Greens Recipe
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Red Beet Risotto with Mustard Greens and Goat Cheese
Red Beet Risotto with Mustard Greens and Goat Cheese
From the February 2007 issue of Bon Appetite. If you like the sounds of this recipe but hate to use up all of your goat cheese, it would also be delicious with shaved Parmesan substituted for the goat cheese.
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup Arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens/mizuna
4 ounce chilled soft fresh goat cheese, coarsely crumbled
Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.
Grilled Korean-Style Short Ribs
Grilled Korean-Style Short Ribs
Adapted from a recipe a July 2002 Bon Appetit recipe.
Marinade
1/4 cup soy sauce
1/8 cup mirin (sweet Japanese rice wine) or sweet Sherry
3 TB honey or 2 TB sugar
1 TB cup unseasoned rice vinegar
1 TB sesame oil
3 cloves minced garlic
1 green onion, chopped
1 pound Korean-style short ribs
Combine marinade ingredients in a bowl; whisk to blend well. Pour into resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat) or broiler. Drain ribs; discard marinade. Grill ribs (or broil) until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
Herbed Goat Cheese, Roasted Beets, and Watercress Salad
Herbed Goat Cheese, Roasted Beet, and Watercress Salad
Adapted from a November 1994 Gourmet recipe. Serves 4. I have had this recipe in and out of the newsletter this week. It calls for goat cheese, but you really should use fresh goat cheese and save the Lake's Edge for a special treat.
1 bunch watercress, coarse stems discarded
2 medium beets, scrubbed and trimmed
1 small red onion sliced thin
For vinaigrette:
.5 teaspoons Dijon mustard
1 tablespoons white-wine vinegar
1/8 teaspoon dried tarragon, crumbled
1/8 teaspoon salt
1/8 cup plus 2 tablespoons extra-virgin olive oil
For herbed goat cheese
3/8 cup fresh bread crumbs
1/4 teaspoon dried tarragon, crumbled
3/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 ounces soft goat cheese, cut into 4 1/2-inch rounds and chilled, covered
Roasted Beets
Preheat oven to 400°F. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
Vinaigrette
In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
Herbed goat cheese:
In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
Preheat broiler. Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.
Cheddar Chutney Grilled Cheese with Green Apple and Watercress
Cheddar Chutney Grilled Cheese with Green Apple and Watercress
From the Rebar Modern Food Cookbook by Audrey Alsterberg & Wanda Urbanowitz
This is a grown up grilled cheese sandwich which will be great on the multigrain bread from Elmore Mtn.
Multigrain Bread
Butter
Aged cheddar cheese slices
Tart Apple
Watercress, washed, tough stems removed
Onion Chutney
First make the onion chutney below. Then assemble and grill the sandwiches.
Onion Chutney (makes enough for 4 sandwiches)
1 TB butter
2 yellow onions
1/2 tsp salt
1/2 tsp hot red pepper flakes
1 tsp coriander
1 tsp brown sugar
4 TB apple cider
1/4 tsp cracked pepper
Heat Butter in a pan over medium heat and add onions. Stir until translucent. Add salt, chile flakes and coriander and continue to cook for 15 mins. Add remaining ingredients and cook until onions are very soft and creamy.
For each sandwich, butter both sides of two slices of bread. On the unbuttered side of one of the slices, spread dijon mustard and then layer with chutney, apple slices, cheddar and watercress. Heat a griddle and cook sandwiches on both sides until the cheese is melted and bread is crispy and golden.
