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Creamy Kohlrabi and Celeriac Gratin
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.
Crisp Maple Wedges
Crisp Maple Wedges
A really thin, crisp cookie with delicious maple flavor. Adapted from an Epicurious.com recipe. Makes 8 wedges.
4 oz. cold unsalted butter, cut into 1/2-inch cubes
2/3 cup maple sugar, divided
1 teaspoon vanilla
3/4 cup plus 2 tablespoons whole-wheat pastry flour
1/4 teaspoon salt
Preheat oven to 350°F and put a 9-inch tart pan with a removable bottom in freezer to chill. Blend butter, all but 2 tablespoons of the maple sugar and vanilla in a food processor just until smooth, about 30 seconds. Sift flour and salt over butter mixture. Note that some germ flakes will remain in your sifter. You can just add those to the processor as well. Pulse just until all of the flour is incorporated into the mix.
Press evenly into an 8 circle in the middle of the chilled pan, then sprinkle evenly with remaining 2 tablespoons maple sugar. The cookie will spread during baking. Prick all over with a fork and freeze 5 minutes.
Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in pan on a rack 5 minutes and, while still warm, cut into 8 wedges. Cool completely before removing from pan.
The recipe says that you can keep these in an airtight container at room temperature 5 days, but I don't think that they'll last that long.
Carrot "Souffle"""
Carrot Souffle
Erika Bruner, one of our shareholders, emailed me this recipe about a month or so ago. It looked so intriguing, I had to try it. Her version below is more of a pudding than a souffle, sweet and delicious with maple, butter, cinnamon and vanilla. When I made this for Easter, I went much more savory. See my substitutions at the bottom of the recipe to make an Indian-inspired version. Serves 4-6.
2 lbs. carrots, peeled if you like, sliced, and steamed until very tender, then cooled somewhat
1/4 c maple syrup or maple sugar
1/2 t cinnamon
1t vanilla
3 T melted butter
3 eggs, lightly beaten
2 T whole-wheat pastry flour
1 1/2 t baking powder
Preheat oven to 350. Butter a 2-quart baking dish. Place carrots in blender with sugar or syrup, cinnamon, vanilla and melted butter. Puree until smooth. Pour into medium bowl and beat in eggs, flour, and baking powder. Pour into prepared baking dish. Bake about 1 hour or until top is golden brown and souffle has puffed slightly.
To make a savory version, cut the maple back to 2 tablespoons; add 1/2 tsp of ground ginger; replace the butter with sunflower or olive oil; get rid of the vanilla; and replace the 1/2 tsp cinnamon with 1 tsp garam masala (an Indian spice mixture available in most good spice sections, or make your own following a recipe.)
Beet Carrot Slaw
Beet Carrot Slaw
4 servings
2 Beets, peeled
3 Carrots, peeled
1 c sprouts
1/4 c oil
1/4 c cider vinegar
2 tbsp maple syrup or sugar
1 clove garlic, minced
salt and pepper to taste
Blue Ledge Chevre
Whisk together oil, vinegar, maple, garlic, salt and pepper to make a dressing. Grate beets into a small bowl. Grate carrots into another bowl, mix in sprouts. (Keeping them separate for now will preserve their colors.) Toss 1/2 the dressing with the beets, 1/2 with the carrot & sprouts. Set aside to marinate for a bit. Combine just before serving, with some of the goat cheese crumbled over the top. This would also be yummy in a sandwich.
Topping?
Topping
1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk (or 1/2 cup milk with 1 tsp lemon juice)
For Filling:
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
For Topping:
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.
Topping
4 garlic cloves thinly sliced
1 medium onion, diced
4 small potatoes*
3 medium carrots*
1 medium turnip*
3 small to medium beets*
1 tsp crumbled dry thyme leaves or rosemary
1 tsp kosher salt
black pepper to taste
2 TB sunflower or olive oil, plus more for drizzling
8 oz chevre or blue cheese
For the crust, combine all of the dry ingredients in a food processor. Pulse to combine. In a large measuring cup, stir together 1 cup warm water, honey and oil. With the food processor running, slowly pour the liquids through the chute. If needed, add the rest of the water a bit at a time, until the dough all holds together nicely. It should be slightly sticky. Process for a total of 2 minutes. Form the dough into two tight balls, rub with oil and cover with plastic wrap or a dish towels. Leave in a warm place to rise 1 to 1 1/2 hours. Don't be worried if the dough doesn't double.
Preheat oven to 500F.
While the dough is rising, cut all of your root vegetables into a 1/2 dice. Combine the roots with the garlic, onion, herbs, oil, salt and pepper on a large baking sheet. Toss to coat. Roast in a 500 degree oven for 15-25 minutes, stirring occasionally, until the vegetables begin to soften and the edges begin to brown. Remove from the oven, cool slightly and toss with the cheese.
Crust
Crust
1 1/2 cups whole wheat pastry flour
1 1/2 cups bread flour
1 package Rapid Rise (Instant) yeast
1 tsp salt
1 cup plus 3 tablespoons warm water
1 TB honey
2 tsp sunflower or olive oil, plus more coating dough
Savory Onion Bread Pudding
Savory Onion Bread Pudding
This is a versatile recipe. You can prepare it well ahead and bake it when you are ready. You can easily add vegetables and/or meat. Try spinach sauteed with the onion, and cooked crumbled bacon, for a nice brunch dish. Some recipes call this a strata. No matter the name, it's delicious. Serves 6 - 8.
2 large onions, chopped
1/4 c butter
salt & pepper to taste
1/4 tsp nutmeg
1 tsp dry dill and basil
8 c bread cubes
2 c grated cheese, cheddar or other sharp, firm farmstead cheese, your choice
3 c milk
8 eggs
1 tbsp prepared spicy mustard
Butter a 3 quart baking dish. Saute onions in butter with salt and pepper until sweet and golden brown. Season with herbs, nutmeg and adjust salt. Whisk together milk, eggs, mustard and 1/2 tsp salt.
Spread 1/2 bread in the baking dish. Top with 1/2 the onions and 1/2 the cheese. Repeat with remaining ingredients. Pour in the egg mixture. Cover and refrigerate for at least 8 hours, up to 24.
Before baking, let sit at room temp for 30 minutes. Preheat oven to 350. Bake uncovered 45 minutes, until golden and puffed. A knife inserted will come out clean.
Tomato Chutney
Tomato Chutney
Inspired by a recipe in Lite and Luscious Cuisine of India, by Madhu Gadia, M.S.R.D., this chutney can be served with any meat or dal (bean) dish. If you find it too spicy, it's nicely mellowed by stirring in a bit of yogurt.
1 TB vegetable oil or ghee
1/4 tsp mustard seeds
1/4 cup minced fresh onion
1 1/2 lbs. fresh, or frozen Pete's tomatoes, cored and chopped
1 tsp salt
1 green chili seeded and chopped, or 1/4 tsp cayenne pepper (optional)
1 tsp coriander powder
2 TB honey
Heat oil in skillet over medium heat. Add mustard seeds; cook a few seconds until the seeds stop popping. (It's best to cover the pan with the lid to avoid getting splattered). Add minced onion, saute for a minute or two, then add tomatoes, salt, chilies, coriander and honey. Stir to combine. Bring to a simmer, then cover and let simmer for 15-20 minutes, stirring occasionally. Remove the lid and let simmer for another 10-15 minutes, stirring occasionally, until the chutney is of the desired consistency. Serve chilled or at room temperature. The chutney will keep in the fridge for 2-3 weeks.
Daikon Raita
Daikon Raita
A raita is a yogurt-based condiment served alongside spicy dishes. It can be used either as a sauce or a dip. This one is good alongside both tandoori meat and the Spicy Cabbage and Potatoes.
1/3 cup shredded daikon
1/2 cup plain yogurt
1/4 tsp salt
1 TB freshly squeezed lemon juice
Place shredded daikon in a kitchen towel and squeeze out extra moisture. Mix together all the ingredients and refrigerate at least 30 minutes to allow flavors to blend. Bring to room temperature before serving.
Tandoori Lamb
Tandoori Lamb
The marinade for this lamb is taken from Classic Indian Cooking, by Julie Sahni. In the book, it's actually used in a recipe for tandoori chicken. Serves 4.
2 large cloves garlic
1 TB chopped fresh ginger
2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp red pepper
1 TB paprika
1/3 cup plain yogurt
6 lamb shoulder chops
salt and pepper to taste
Combine first 7 ingredients in the bowl of a food processor or blender. Puree until smooth. Spread marinade over lamb chops. Place chops in a ziplock bag, along with any extra marinade. Seal and refrigerate overnight, turning occasionally.
Remove bag from fridge about 1/2 hour before you are ready to place the chops on a pre-heated grill. Before cooking, remove excess sauce from chops and sprinkle with salt and pepper. Grill over medium-high heat until desired doneness, about 4-6 minutes per side for medium-rare.
