Wednesday, December 11, 2013

Share #18 December 11th 2013


Brussels sprouts
Acorn squash
Delicata squash


Cabbage Rolls in Tomato Sauce (adapted from the "The Artisan Jewish Deli at Home".  You can listen to an interview Chris recorded with the authors here.)


Cabbage Rolls
Kosher salt
1 head of cabbage
1/2 cup long-grain white rice
1 1/4 lb ground beef
1 medium onion, coarsely grated
1/2 cup raisins
2 large eggs, beaten
1/4 cup chopped parsley
1 clove garlic, minced
1/2 tsp freshly ground pepper

Tomato Sauce
2 tbsp extra virgin olive oil
1 large onion, thinly sliced
1/4 cup firmly packed light brown sugar
1/2 cup dry red wine
1 (28 oz) can crushed tomatoes, including liquid
1 1/2 tsp kosher salt
1 tsp paprika
Juice of 1/2 lemon


Preheat the oven to 325 degrees F.  Fill a large pot 2/3 full of water and bring to boil.  Line a baking sheet with a clean kitchen towel.  Core the cabbage and lower it into the boiling water, boiling for about 5 minutes or until the outer leaves are tender.  Using tongs, peel off the outer layers of the cabbage as it cooks and place them on the baking sheet.  Continue until all the large leaves have been peeled off (should be about 12 leaves).  Remove the center of the cabbage from the water and slice it thinly.  Set the cabbage aside to cool.

Cook the rice in salted boiling water for about 3 minutes, then drain well.  In a large bowl, mix together the beef, onion, raisins, eggs, parsley, garlic, pepper, and 1 tablespoon plus 1 tsp of salt.  Stir in the rice. 

Working with one cabbage leaf at a time, fill each leaf with about 1/3 cup (or less for smaller leaves) of the mixture.  Place the meat toward the tip of the leaf, opposite the core end.  Fold the sides over the filling and roll it up.  Arrange the cabbage rolls in a baking dish, seam side down.

To make the sauce, heat the oil in a large saucepan over medium-high heat.  Add the onion and cook until brown.  Stir in the brown sugar until it dissolves.  Pour in the wine and cook until it is almost evaporated.  Add the tomatoes, salt, paprika, and lemon juice and bring the mixture to a boil.  Lower the heat to medium and simmer for 5 minutes.

Pour the sauce over the cabbage rolls and cover with aluminum foil.  Bake the rolls for 1 hour.  Save some sauce to pour over the cabbage rolls when they are finished baking.

Wednesday, December 4, 2013

Share #17 December 4th 2013

Acorn Squash
Delicata Squash
Brussel Sprouts
Joi Choi


Vegetarian Phở (Vietnamese Noodle Soup) with Joi Choi
Serves 2
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick
1 star anise
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
Toppings (optional)
Protein such as fried or baked tofu, bean curd skin, or seitan
Vegetables such as joi choi , napa cabbage, or broccoli
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro
Hoisin sauce, sriracha (optional)
For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.

Wednesday, November 27, 2013

Share #16 November 27th 2013


Delicata squash
Brussels sprouts

I'm sure you have your menu put together but if you need some inspiration here are 25 recipes for your Thanksgiving meal.

Happy Thanksgiving!

Wednesday, November 20, 2013

Share #15 November 20th 2013

Mustard Greens
Tat Soi
Acorn Squash


4 cups Romanesco florets, trimmed to around 1½ inches each
3 Purplette onions or 1 medium red, yellow, or white onion, skinned and halved through the root and then sliced ¼ inch top to bottom following the curve of the onion (This is called a Lyonnaise cut)
3 cloves garlic, peeled and chopped
Oil as needed
1 cup bread crumbs
1 tablespoon fresh Italian parsley, chopped
1 teaspoon fresh herbs such as thyme, oregano, rosemary, or mint, chopped (Use whatever herbs you wish, solo or in combination)
Salt and pepper to taste
½ cup (or more) cheese such as Mozzarella, Gruyere, Romano, or Parmesan (If using mozzarella, use more. A gooey cheese should be used in enough quantity to add some chew to the dish, and Mozzarella is so mild)

Heat the oven to 425°F.
Lightly oil an oven-proof gratin or casserole dish.
Bring a pot of water large enough to hold all the Romanesco to a boil. Salt the water liberally. When the water is boiling, add the Romanesco and cook for 2-5 minutes. Cook just long enough for the Romanesco to turn a brighter shade of green and to just lose its raw quality. Bite into one-it should be crisp tender. Immediately drain and rinse in cold water to arrest the cooking.
Drain the vegetable and toss into a bowl with the onion and garlic. Drizzle with olive oil and toss to coat the vegetables well with the oil. They should be shiny, but not dripping. Season with salt and pepper.
Put the vegetables into the prepared dish and cook in the center of the oven for 20 minutes. They should be golden brown and caramelized in some places, and should be tender.
When the Romanesco reaches this point, toss the bread crumbs with just enough oil to moisten them, around 1-2 tablespoons. Add the herbs and season with salt and pepper and toss well to combine thoroughly. Sprinkle the vegetables with the cheese if using Mozzarella or Gruyere, then add the breadcrumbs. If using Romano or Parmesan, add the cheese to the bread crumbs and sprinkle over the gratin. Cook another 10 minutes or until the breadcrumbs are golden and the cheese melted.
Allow to cook 5 minutes and serve.
Chef’s Notes:
You could cut some potatoes, such as Désirées, into the same size as the Romanesco and blanch it until just tender and cook it with the rest of the vegetables. The potato will need to blanch a little longer, so throw them in first and give them 4 minutes or so before adding the Romanesco, then just follow the recipe.
Serves: 4
Source: Chef Andrew E Cohen

Wednesday, November 13, 2013

Share #14 November 13th 2013


Bok Choi
Brussels Sprouts
Sweet Pepper
Hot Peppers
Delicata Squash


Maple-Glazed Rutabaga

2 Rutabagas
1/4 cup maple syrup
1 1/2 teaspoons melted butter
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425 degrees F.  Combine and stir syrup and butter in large bowl.  Add rutabaga, salt and pepper.  Toss the rutabaga until it is coated.  Spread the rutabaga on a baking pan coated with oil.

Bake for 35 minutes or until rutabaga is tender.  Stir occasionally.

Wednesday, October 30, 2013

Share #12 October 30th 2013

Delicata Squash
Brussel Sprouts
Swiss Chard
Green Peppers
Hot Peppers

Kohlrabi and Apple Salad with Blue Cheese (or any soft cheese of your liking) and Pecans (or any nut of your liking)

1 bunch kohlrabi, trimmed and cut into matchsticks
1 small apple, cut into matchsticks
1/4 c slivered red onion (optional)
1 Tbs. chopped parsley
2 Tbs. sour cream
2 Tbs. mayo
1 Tbs. lemon juice
1/4 c. crumbled Blue cheese
1/4 c. toasted pecans, chopped
Combine sour cream, mayo, parsley, and lemon juice. Taste and correct seasoning with salt and pepper. Toss with kohlrabi and apple, Arrange on lettuce leaves or platter and sprinkle with blue cheese and pecans.

Wednesday, October 23, 2013

Share #11 October 23rd 2013


Bok choi
Green tomatoes


Green Tomato Salsa


3 firm, green tomatoes, cored and quartered
1 medium-sized yellow onion, peeled and coarsely chopped
1 fresh green Anaheim (or other large, mildly-flavored) chili pepper, stem and seeds removed, quartered
3-4 green jalapeño chilies (for a medium salsa) or serrano chilies (for a hotter salsa), stems removed, quartered
3 garlic cloves, peeled and coarsely chopped
1 teaspoon sea salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
3 tablespoons water
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey or sugar
1/3 cup loosely packed cilantro leaves (coriander greens, dhania, etc.), coarsely chopped


Combine the green tomatoes, onion, chili peppers, garlic, salt, cumin, olive oil, and water in a pot.  Bring to boil and cook on medium-low heat for ~10 minutes, stirring occasionally.  Add water to maintain minimal broth.

Stire in and simmer for an additional five minutes the lemon zest, lemon juice, honey, and cilantro.  Taste the mixture and adjust seasoning as you see fit.

Spoon the mixture into the food processor and blend until the salsa reaches the consistency you prefer.  Store the salsa in the refrigerator.