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Cabbage Braised w. Bacon, Apple and Balsamic

1 Apr

This picture is not gorgeous- but believe me, the dish is.  I mean, bacon, apple and balsamic- what a delightful combination.  I used to have a crush on Jamie Oliver, back when he was just the Naked Chef.  Before he named his kids– no joke– Poppy Honey Rosie, Daisey Boo Pamela, Petal Blossom Rainbow, and Buddy Bear Maurice Oliver.  Seriously, not joking.   He also has like a million tv shows– which have gotten a bit ridiculous.  He is like– oh here i am, in my backyard with my $20,000 wood oven- la-di-da. Or like, I saw him literally prepare a whole dinner w. his pocket knife– like why? what are you trying to prove?  just use an actual knife.  But the best take on Jamie Oliver is the South Park episode in which they spoof all the food network stars- thanks Jenna for sharing that one.  Youtube/hulu/whatever it.  I feel like Jamie’s recipes don’t always work out the way they are supposed- because he can be pretty willy nilly about measurements- so for the recipe I have translated Jamie speak.

olive oil
250g smoked streaky bacon, finely sliced [this would be about half a pound of bacon. I was on a healthy kick so only used like 4 slices]
1 tablespoon fennel seeds, bashed [put in a ziplock bag and hit w. a frying pan]
1 onion, peeled and sliced
2 good eating apples, peeled and chopped into 2.5cm/1 inch pieces
1 red cabbage, outer leaves and core removed, chopped into irregular chunks
sea salt and freshly ground black pepper
150ml balsamic vinegar [5 fluid ounces or about 2/3 cup]
a knob of butter [pat of butter]
a handful of chopped fresh flat-leaf parsley leaves

Pour a good lug [couple tablespoons] of olive oil into a saucepan, get it hot and add the bacon and fennel seeds. Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky. Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and stir everything together well. Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often.  You will get- as Jamie says- a gorgeous sticky-sweet cabbage dish. Put in serving dish, top with butter and a sprinkle of parsley.

Root Vegetable Jumble

31 Jan

So I admit it, I watched a couple episodes of The Next Food Network Star.  The delightful Aarti won- of the new show Aarti’s Party.  I’ve only watched a couple eps of her show, but this is one of the recipes I saw. When you’re trying to eat a lot of vegetables– sometimes salad gets a little boring.  Roasting vegs  is a great way to jazz them up and mix up the flavor.   I went a little root vegetable happy in the co-op and added parsnips, rutabagas and turnips to this recipe.  I’d definitely add the parsnips- what a delicious yet underrated food.  The roasted lemons add a huge burst of flavor. Since I added so many extra vegs- I should have  added a bit more oil- there is more than enough spice.  As to Aarti’s suggestion, I served mine over soft polenta.  I never used to be so into polenta- but i am really into grits which, as it turns out, are the same thing in a slightly different form.  The polenta I made for this took about 5 minutes– is tasty and filling.  A great alternative to putting everything over couscous.

2 teaspoons ground cumin
1 1/2 tablespoons ground coriander
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 large lemon, cut into 1/2-inch slices
2 large carrots, peeled and cut into 1/2-inch rounds
1/2 cup feta cheese, crumbled
Minced fresh cilantro or parsley, to garnish [i always skip this]

Preheat the oven to 375 degrees F.
In a small bowl, whisk together the ground cumin, ground coriander, and olive oil. Add 1/2 teaspoon salt and a generous grinding of black pepper.
Put all the all veg and lemons in a baking dish.  Pour the spiced oil over the vegetables and toss to coat. Bake for 30 minutes. Sprinkle feta cheese over the top and bake until the vegetables are caramelized and soft, another 15 minutes.

Squash, Kale & Lentil Salad

15 Nov

Healthy, delicious and full of flavor.  Black kale [aka Lacinato, Tuscan or dinosaur kale] is so hot right now- according to nymag, that is.  Amount you use totally depends on your mood- if you want a more kale or squash base. But I’m really loving raw kale– will continue as a salad base- in fact, I saw a raw kale caesar on a menu at a restaurant the other day- doesn’t that sound good?  Anyway, if you read other food blogs, then you probably read Smitten Kitchen.  This recipe is originally from Bon Apetit– adapted by Smitten Kitchen– and then again, by me.

3/4 cup black or green lentils [if you can find them, the french Lentils de puy are the best]
2 pound squash- peeled, seeded and cubed
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika [i used regular]
1/2 teaspoon coarse salt
4 cups arugula [I used a couple cups of kale- probably half of the bunch]
1 cup soft crumbled goat cheese [I didn’t have so grated some Pecorino]
1 tablespoon red wine vinegar, plus additional to taste [I didn’t have- so used a splash of white wine vinegar and a splash of balsamic vinegar]
Roasted seeds (about 1/2 cup) from your butternut squash [I wish I had done this but was too lazy]

Preheat oven to 400. Line baking sheet w. foil.  Toss squash in 2 tablespoons olive oil, cumin, paprika and salt.  Spread on sheet in single layer. Roast for 20 mins, flipping after 10.  [I kept roasting it an extra 15/20 mins- to get it a little sweeter- next time I think I’d set my oven to 425- like in the butternut squash soup recipe]

Meanwhile, soak the lentils in water for 10 mins.  Then, in a small saucepan, cook lentils in [1 cup] of boiling salted water until tender but firm [interesting note, the salt actually helps it keep its bite].  Smitten Kitchen says this takes 30 minutes- but I took another route.  Boil on med/high heat for 3-5 minutes.  Lower and simmer for 10-15 minutes.  Start tasting at after the 10- mine only took that long- you want them pretty firm.

Combine lentils, squash and kale.  Add the last 1 tablespoon of oil and vinegar.  If using goat cheese, add half now- and serve w. the other half on the side.  Season w. salt, pepper and extra vinegar to taste.

Japanese Turnips w. Miso Butter

9 Nov

Not the most flattering picturing- but these are shockingly delicious.  Last weekend I picked up Jess P.’s CSA share.   I saw these- and without a clue what to do w. them- looked up a recipe on Epicurious.  It said that “Japanese turnips are at their most delicious when simply cooked with their greens”- so I took their word for it.  This miso butter is so crazy good- I encourage you to put it on any vegetable on hand- or I think it would work on tofu or fish too.

Gourmet.  Sept 2009

3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine) [I used white wine and a pinch of sugar.  I also read somewhere else online you could substitute apple juice]

Stir together miso and 2 tablespoon butter.

Throw out turnip stems.  Chop turnips and leaves.  Put in heavy 12-inch skillet w. water, wine, remaining tablespoon butter, and 1/8 tsp. salt.  Bring to boil over med-high heat, then cover for 10 mins.

Add greens gradually, turning and coating as volume reduces.  Cover and cook another minute.  Uncover and continue to boil, stir occasionally, until turnips tender and liquid reduced to a glaze- about 5 mins [mine took only a minute or two].  Stir in miso butter and cook one more minute.

best baked tofu

21 Sep

i got this recipe from my friend Eric in college.  Where he got it from, I’m not sure– but it is so delicious, easy and versatile.  Tastes great with roasted vegetables, on its own or on a salad.  For lunch tomorrow, I decided to put it over spinach sauteed w. garlic and oil and cous cous.

Preheat oven to 400 degrees
1 package tofu (i like the vacuum packed kind, but the firm in water works too)
6 tablespoons soy sauce
2 teaspoons honey
2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1-1/2 tablespoons fresh grated ginger (i cheat and use the minced jarred kind)

Slice tofu and lay in an 8×8 pan.  Mix all ingredients in a small bowl.  Pour over tofu.  Bake for 30 mins.

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