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BRAISED SQUASH WITH INDIAN SPICES
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!
COLACHE
COLACHE
1/4 c oil
4 cups cubed peeled squash
1 onion, diced
2 garlic cloves, minced
1 tsp cumin powder
1 pepper, chopped
1 fresh hot pepper, minced or dry chile pepper to taste
1 14 oz can diced tomatoes or equivalent of frozen tomatoes, chopped
1 c frozen corn
1 tsp salt, to taste
Sauté squash in oil in a dutch oven or deep wide skillet for 5 minutes. Add onion, garlic and cumin. Continue cooking 5 minutes. Mix in remaining ingredients. Cover and simmer gently about 20 minutes, until tender. Add water, if necessary.
Adapted from The Best from New Mexico Kitchens
Real Canadian Poutine
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.
Rainbow Potato Salad
Rainbow Potato Salad
The colorful potatoes in your bag today would make a beautiful, French-inspired potato salad.
1.5 pounds Adirondack red & blue potatoes (yellow too!), cut in 1 1/2 chunks
1/3 cup olive or sunflower oil
1/3 cup white wine
2 TB cider vinegar
1 1/2 TB Dijon-style mustard
1 tsp dried tarragon
1 tsp kosher salt
freshly-ground pepper to taste
1/2 cup minced shallots
1 large clove garlic, minced
Radish Sprouts
Chopped Hard Boiled Egg
In a medium pan submerge potato chunks in cold, salted water. Bring to a boil, cover and simmer over medium-low heat for 12 to 15 minutes, just until potatoes are soft. As you will be slicing these, don't overcook. Drain potatoes. Return immediately to the hot pan and keep over heat for 30-60 seconds to dry out potatoes. While potatoes are simmering, whisk together the oil, wine, vinegar, mustard, tarragon, salt and pepper. Whisk in shallots and garlic. As soon as the potatoes are dry, remove from pan, slice and toss with the dressing. Serve potato salad over a bed of sprouts and garnish with chopped egg, if desired.
Shroom, Daikon and Carrot Stir Fry
Shroom, Daikon and Carrot Stir Fry
2 TB Peanut Oil
1/4 cup thinly sliced onion
4 medium carrots, thinly sliced
1 medium Daikon, thinly sliced (about 3 cups)
1/4 lb. mushrooms, thinly sliced
2 TB water
3 TB soy sauce
1 1/2 tsp powdered ginger
2 tsp maple syrup
1/4 teaspoon hot chili oil, or more to taste (optional)
Heat oil in a wok or skillet over high heat. Add the onion and carrot; stir-fry for 2 minutes. Add the Daikon and mushrooms; stir-fry for 1-2 minutes. Add the water and continue to stir-fry until all the water has evaporated. Add the soy sauce, ginger, syrup and chili oil. Stir vigorously for 30 seconds. Transfer to a warm bowl and serve.
This stir-fry can be easily adapted for a main meal by adding tofu or meat (ground pork or chicken come to mind). Begin by heating 1 to 2 TB of oil in the pan. Stir-fry tofu or meat for 2 to 4 minutes (until desired doneness), then remove and reserve. Add the meat/tofu back in just before the soy sauce and syrup.
Overnight Daikon Radish Pickles
Overnight Daikon Radish Pickles
This was a highly-rated submission on AllRecipes.com. Using apple cider vinegar instead of rice vinegar and sunflower oil in place of sesame oil (or omitting oil) makes them Localvore.
1 1/2 cups daikon, thinly sliced
3/4 teaspoon salt
1 tablespoon apple cider vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil, or 1/2 tsp. sunflower oil (optional)
In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a kitchen towel and return to bowl. Stir in rice vinegar, black pepper and, if desired, oil. Cover, and refrigerate at least 8 hours.
Winter Squash Flan
Winter Squash Flan
This recipe sounds like the perfect brunch dish. Serves 6.
3 c squash puree
1 tsp salt
2 1/2 c milk
1/4 c flour
1/3 c cornmeal
2 Tbsp butter
5 eggs, beaten
2 Tbsp maple syrup
1/4 tsp nutmeg
1/2 tsp cinnamon
1 medium onion, cut into medium thick slices
1/2 tsp ginger
1/4 c toasted nuts
2 oz crumbled cheese, blue, cheddar, as you like
Preheat oven 400.
Saute onion slices in butter with ginger and a dash of salt. Cook gently until nicely caramelized.
Meanwhile, heat milk in a medium sauce pan, whisk in the flour and cornmeal and 1 Tbsp butter. Continue stirring until thickened. Remove from heat. Cool a bit, then gradually whisk in the eggs. Stir in the squash, maple, 1/2 tsp salt, nutmeg and cinnamon. Whisk together until silky smooth with no lumps, or process with a stick blender or food processor.
Butter a large, shallow baking dish. Gently stir the cheese and nuts into the squash mixture. Pour into the baking dish and scatter the onions on top.
Bake 10 minutes at 400, then lower heat to 350 and bake another 40-45 minutes, until golden and slightly puffed. Serve warm or hot.
Gingered Squash and Apple Soup
Gingered Squash and Apple Soup
6 servings
3 C squash puree
3 Tbsp butter
2 onions, diced
1 lb apples, peeled & diced
salt & pepper to taste
pinch red pepper flakes
5 c vegetable broth
1/2 c dry white wine
2 Tbsp minced fresh ginger
2 Tbsp fresh minced cilantro
cream or creme fraiche, optional
Saute onions in butter for 5 minutes, add apples with a pinch of salt and saute another 15 minutes. Add the squash, broth, wine, ginger and pepper to taste and simmer 15 minutes. Puree until smooth; adjust salt & pepper to taste. Stir in a bit of cream if you like, or garnish with a dollop of creme fraiche. Sprinkle with cilantro and serve.
Irish-Inspired Soda Bread
Irish-Inspired Soda Bread
I suspect that many of you may still have some of the whole-wheat pastry flour, if not dried cranberries, hanging around from previous weeks. With all of the modifications, this bread may be more appropriately named Vermont Soda Bread. It would be perfect served with Corned Beef and Cabbage. It is also delicious, fresh from the oven, served with butter. Best eaten the same day as you bake it, it can be wrapped it tightly in plastic and served a second day.
4 1/2 cups whole-wheat pastry flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 TB (1/2 stick) cold butter
1 cup dried cranberries or raisins
1 1/2 cups milk, clabbered* with 4 1/2 tsp. cider vinegar
1/4 cup maple syrup
1 egg
Preheat oven to 350°. In a large bowl whisk together the flour, baking powder, salt and baking soda. Cut the butter into the flour mixture, until it resembles coarse crumbs; stir in the dried fruit. Whisk the clabbered milk with the eggs and syrup, then add to the flour mixture. Stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to prepared baking sheet. Bake the loaves in the middle of a preheated oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.
*This is an excellent substitute in recipes calling for buttermilk. Stir vinegar into milk and let sit at room temperature for 5-10 minutes before using in recipe.
Irish Colcannon
Irish Colcannon
A meal in itself, this traditional Irish dish is comfort food through and through. Serves 6-8.
2 pounds yellow potatoes, scrubbed
6 tablespoons butter, divided
1 cup milk
2 teaspoons salt
pepper to taste
1 large onion, thinly sliced
12 cups green or Savoy cabbage, thinly sliced (about 1 medium head)
2 TB white wine or water
Cut larger potatoes in 1/2, so that all pieces are of basically uniform size. Cover with cold water. Bring to a boil. Simmer, partially covered for 30 minutes, or until a knife inserts easily through potatoes. Warm 4 tablespoons butter and milk together. Drain potatoes and mash. Add milk and butter and mash until fairly smooth. Season with salt and freshly ground black pepper.
Meanwhile, heat remaining butter in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add cabbage, sprinkle with a bit of salt and continue cooking, stirring occasionally, until the cabbage wilts, about 5 minutes. Add 2 tablespoons of wine or water, reduce heat, cover and simmer for 8 minutes.
Add the cabbage to the potatoes. Mix and mash to desired consistency. Taste for seasoning.
