RECIPES
Kale Salad with Glazed Onions and Cheddar
1 bunch kale, tough ribs and stems removed and discarded, leaves very thinly sliced
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
Salt
Pepper
8 ounces frozen pearl onions, thawed
1 tablespoon margarine or butter
Water
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1 tablespoon cider vinegar
1/3 cup dried tart cherries
1/4 cup pine nuts
1/2 cup extra-sharp white Cheddar cheese, shredded
In large bowl, toss kale with lemon juice, oil, and 1/8 teaspoon each salt and freshly ground black pepper; set aside. In 12-inch skillet, combine pearl onions, margarine, 1 tablespoon water, Worcestershire sauce, and sugar. Cook on medium 8 to 10 minutes or until onions are tender and most of the liquid has evaporated, stirring occasionally. Add vinegar to skillet. Increase heat to medium-high. Cook 3 to 4 minutes or until onions are browned, stirring frequently. Add 1 tablespoon water. Cook 1 minute longer, swirling pan constantly. (Onions can be refrigerated, covered, up to overnight.) Transfer onions to bowl with kale. To kale, add cherries and pine nuts; toss vigorously to combine. Add Cheddar; toss. Transfer to serving platter.
Celery Root and Apple Puree
1/2 cup (1 stick) unsalted butter
1 cup (from 1 large bulb) trimmed, cored fennel cut into 3/4-inch cubes
2 pounds celery root, peeled and cut into 3/4-inch cubes
8 ounces Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3 Golden Delicious apples, peeled, cored, and cut into 3/4-inch cubes
Kosher salt
Pepper
1/2 cup fresh apple cider
1/4 cup heavy cream
In deep 12-inch skillet or shallow stockpot, melt butter on medium. Add fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until vegetables begin to soften, stirring occasionally. Add cider; cover skillet. Simmer on medium-low 30 to 40 minutes or until vegetables are very soft, stirring. If pan seems dry, add a little cider or water. Add cream; cook 1 minute. Transfer mixture in batches to food mill fitted with coarsest blade or to food processor. Mill or process until a coarse puree. Return to skillet to keep warm on low if not serving immediately.
Creamy Celery Soup
1 large (about 2 pounds) bunch celery with leaves
2 tablespoons olive oil
1 large (about 12 ounces) onion, chopped
1 tablespoons fresh thyme leaves
Salt and coarsely ground black pepper
1 cup white wine
3 cans (14oz) chicken broth, (three cans equals 5 1/2 cups)
2 medium (about 6 ounces each) all-purpose potatoes, peeled and cut into 1-inch chunks
2 cups water
Trim ends from celery stalks. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate. Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to colander. Rinse and drain well. In 5 1/2- to 6-quart saucepot, heat oil over medium heat. Add celery and leaves, onion, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. Add wine and cook 2 minutes or until wine is mostly evaporated. Add broth, potatoes, and water to saucepot; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender. In batches, ladle celery mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend very well until pureed. Pour puree into large bowl. Repeat with remaining mixture. Return soup to saucepot; heat through. Ladle soup into tureen; sprinkle with pepper and garnish with celery leaves.
Honey Glazed Radishes and Turnips
2 tablespoons butter
1 large shallot, finely chopped
1 ½ pounds radishes, trimmed and cut in half or quarters if large
1 ½ pounds small turnips, trimmed, peeled, and each cut into 8 wedges
1 cup water
1/4 cup lower-sodium chicken broth
1 tablespoon honey
Salt
Pepper
2 tablespoons thinly sliced mint leaves, plus whole leaves for garnish
1 tablespoon finely chopped chives
In 12-inch skillet, melt margarine or butter on medium-high. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes. Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives. Transfer to serving platter and garnish with mint leaves.
Kohl Rabi Pita Pizza
1 whole wheat pita
¼ cup mozzarella
1/8 cup Parmesan
2 Tbsp pesto
1 medium kohlrabi
½ avocado
Olive, peanut, or vegetable oil
Salt
Pepper
Preheat the oven to 375*. Cut the wonky ends off the kohlrabi, and carefully remove the tough outer layer with a paring knife. Slice somewhat thinly and then cut into 1" pieces. Warm some oil in a saucepan over medium heat. Add kohlrabi and sauté for about 10 minutes, until lightly browned. Add a little salt and pepper while cooking. Remove from pan and set on paper towels and a plate to drain grease. Spread pesto on top of the pita. Add the kohlrabi, mozzarella, and Parmesan. Pop in the oven for 10-15 minutes, until cheese is melted. Carefully slice avocado in half. Remove the pit and set aside. Carefully slice it horizontally and vertically while still in its skin. Slide your fingers between the fruit and the skin and gently push it out. Add to your pita pizza and enjoy!
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Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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