I'm talking about CSA season, of course. It's Week Three, which means that we're scrambling for ideas to use up greens. Actually, I signed us up for a late winter/early spring CSA, too, so we've been feelin' the green over here for a couple months already.
I prefer to eat my greens in soup. Kale and sausage is a match made in heaven, but feels too heavy in the summertime. So lately I've been making lots of Asian-inspired soups because they're quick, easy and use lots of CSA produce!
This one is based on a recipe for haddock soup from Aeri’s Kitchen and a cod, chard and potato dish. I made this tonight with flounder fillets and bok choy and it was fantastic.
Korean-Inspired Fish Soup with Greens
For variety, you can add some cubes of firm tofu to the soup at the step when you add the fish. Or place a scoop of cooked rice, some cooked udon noodles or other noodles in each person’s serving bowl and ladle in the soup. Makes 3-4 servings.
6-8 cups of liquid: anchovy stock, fish stock, dashi, vegetable stock, or water
1 small onion, cut in half and sliced thin
~1 cup of peeled, thinly sliced Korean radish, daikon radish, or salad turnips
1 tablespoon chopped garlic, minced together with 1/2 teaspoon of salt (or to taste)
1 small hot pepper or a pinch of dried chili flakes, optional
1 to 1-1/2 pounds of fish fillets, cut into serving-sized pieces
2-3 scallions, cut into 1/2” pieces
A few large handfuls of mild-tasting greens (bok choy, chard, turnip greens, Napa cabbage, etc.), washed and chopped into bite-sized pieces
2-3 garlic scapes, sliced very thinly (optional)
1. Bring the liquid to a simmer in a low, wide pot. Add the onion, garlic, radish and optional hot pepper and simmer for 10 minutes.
2. Add the fish fillets and simmer gently for 5-10 minutes. Skim off the foam that rises to the surface of the soup, if you wish.
3. Add the scallions, greens and optional garlic scapes and simmer for another 5 minutes or just until the greens are tender.
4. Eat and feel virtuous – you used up all those veggies, AND you ate some fish.
Showing posts with label eat your veggies. Show all posts
Showing posts with label eat your veggies. Show all posts
Thursday, June 24, 2010
Sunday, August 2, 2009
CSA Week Number...Oh Lordy, I Have No Idea What Week It Is, But Here's A Tasty Recipe That Uses Lots of Veggies
I make this quick little curry thing a lot. Last week, I served it to a friend for lunch, and told at least two other friends about it, so I figured it was time to write it down and share it with the masses. (Or, ummm, the small group of people who read this blog). It's nice as a side dish with other curries, or meat or chicken (roasted, grilled, baked, whatever you like). Make a big batch of it; it keeps in the fridge for a few days. Serve it over hot rice with a fried egg and some hot sauce; instant dinner! (and yes, that IS a rip-off on bibim bap. I never claimed to be a purist).
This is a clean-out-the fridge recipe, which makes it perfect for a CSA post. There is not strict rule about which vegetables to use, except that you should use veggie you like to eat, of course. For maximum eye appeal, aim to have something red (hot or sweet red peppers), something green (zucchini, green beans, green bell peppers, green peas, broccoli, spinach or other leafys), and something orange (carrots, sweet potato or winter squash) along with something white (potatoes and/or cauliflower), but almost any combination of veggies will work. Mushrooms are quite good in this, too. And chick peas! Or white beans! You get the idea.
Since the version I made this week is most fresh in my mind, that's what I'll write, with the following note: don't get too hung up on amounts. The point of this "recipe" is to use up what you have on hand. So, it says to use 1/2 of a cauliflower because I had already used the other 1/2 for something else. The quantity can be scaled up, and you can add more curry powder if the flavor is not strong enough for you. Just be sure to add the veggies that take longest to cook first; the quicker-cooking ones go in last.
Mixed Vegetable Curry
(A more or less Original Recipe)
1-2 tablespoons olive oil
1 onion (small, med or large, depending on how much you love onions), chopped
1 tsp or more Madras brand curry powder (I use about 1 tablespoon, but I like spicy salty food)
a few tablespoons of dry sherry, optional
1 can diced tomatoes (don't drain them) or ~2 cups fresh tomatoes, chopped
1 pound red-skinned or Yukon gold potatoes (leave them whole if small, cut into 1-2" chunks if large)
1/2 head of cauliflower, cut into small floweretts
1/2 lb green beans, cut into 1" pieces
1/2 red bell pepper, cut into strips.
1 small zucchini, cut into strips 1/2" wide and 1" long
chopped fresh cilantro or flat-leaf parsley, optional
lemon or lime juice, optional
salt and pepper to taste
1. Heat the olive oil in a large pan (skillet, unless you are adding fresh leafy greens - in that case, use a large pot with a lid so you have room to add the greens). Add the chopped onion and cook until soft, about 5 minutes. If you have time, lower the heat and continue cooking the onion until it is light golden in color, about 20 minutes longer - not necessary but it will give added flavor to your curry.
2. Add the curry powder to the pan. Stir and cook for about a minute over medium heat, until the curry powder is fragrant or someone wanders into the kitchen and says, "mmm what smells so good?"
3. Add the sherry (if using) and stir to combine, then add the tomatoes. Stir well, then simmer over medium heat for about 10 minutes. At this point, you can turn off the heat and go do something else for an hour or two.
4. Reheat the pan (if needed) and add the longest-cooking veggies that can take a little overcooking: potatoes (or carrots). Stir well, then cover and simmer for 5 minutes.
5. Add the medium-cooking veggies that you'd prefer to not overcook: cauliflower, green beans and red bell pepper. Stir well, cover and simmer for 10 minutes
6. Add the delicate veggies that turn to mush when overcooked: zucchini (or yellow squash), baby spinach. Stir, cover and simmer another 5 minutes.
7. Poke everything with a fork to make sure it is cooked. Add chopped cilantro or parsley and a squeeze of lime or lemon juice, then season with salt and pepper.
This is a clean-out-the fridge recipe, which makes it perfect for a CSA post. There is not strict rule about which vegetables to use, except that you should use veggie you like to eat, of course. For maximum eye appeal, aim to have something red (hot or sweet red peppers), something green (zucchini, green beans, green bell peppers, green peas, broccoli, spinach or other leafys), and something orange (carrots, sweet potato or winter squash) along with something white (potatoes and/or cauliflower), but almost any combination of veggies will work. Mushrooms are quite good in this, too. And chick peas! Or white beans! You get the idea.
Since the version I made this week is most fresh in my mind, that's what I'll write, with the following note: don't get too hung up on amounts. The point of this "recipe" is to use up what you have on hand. So, it says to use 1/2 of a cauliflower because I had already used the other 1/2 for something else. The quantity can be scaled up, and you can add more curry powder if the flavor is not strong enough for you. Just be sure to add the veggies that take longest to cook first; the quicker-cooking ones go in last.
Mixed Vegetable Curry
(A more or less Original Recipe)
1-2 tablespoons olive oil
1 onion (small, med or large, depending on how much you love onions), chopped
1 tsp or more Madras brand curry powder (I use about 1 tablespoon, but I like spicy salty food)
a few tablespoons of dry sherry, optional
1 can diced tomatoes (don't drain them) or ~2 cups fresh tomatoes, chopped
1 pound red-skinned or Yukon gold potatoes (leave them whole if small, cut into 1-2" chunks if large)
1/2 head of cauliflower, cut into small floweretts
1/2 lb green beans, cut into 1" pieces
1/2 red bell pepper, cut into strips.
1 small zucchini, cut into strips 1/2" wide and 1" long
chopped fresh cilantro or flat-leaf parsley, optional
lemon or lime juice, optional
salt and pepper to taste
1. Heat the olive oil in a large pan (skillet, unless you are adding fresh leafy greens - in that case, use a large pot with a lid so you have room to add the greens). Add the chopped onion and cook until soft, about 5 minutes. If you have time, lower the heat and continue cooking the onion until it is light golden in color, about 20 minutes longer - not necessary but it will give added flavor to your curry.
2. Add the curry powder to the pan. Stir and cook for about a minute over medium heat, until the curry powder is fragrant or someone wanders into the kitchen and says, "mmm what smells so good?"
3. Add the sherry (if using) and stir to combine, then add the tomatoes. Stir well, then simmer over medium heat for about 10 minutes. At this point, you can turn off the heat and go do something else for an hour or two.
4. Reheat the pan (if needed) and add the longest-cooking veggies that can take a little overcooking: potatoes (or carrots). Stir well, then cover and simmer for 5 minutes.
5. Add the medium-cooking veggies that you'd prefer to not overcook: cauliflower, green beans and red bell pepper. Stir well, cover and simmer for 10 minutes
6. Add the delicate veggies that turn to mush when overcooked: zucchini (or yellow squash), baby spinach. Stir, cover and simmer another 5 minutes.
7. Poke everything with a fork to make sure it is cooked. Add chopped cilantro or parsley and a squeeze of lime or lemon juice, then season with salt and pepper.
Thursday, July 23, 2009
Things You Can Make in a Skillet
I'm talking about a 10-inch-diameter, oven-proof skillet. The one I end up using all the time is cast-iron, but a stainless steel or other oven-safe pan will do. They can be prepared ahead - during naptime, for example - and eaten at room temperature or re-warmed for supper. Leftovers are good the next day (keep them in the fridge overnight). These types of dishes are great for using up whatever bit of veggies you have on hand - perfect for the day before your next CSA pickup!
1. Frittata: You will need 8 eggs and about 1-1/2 cups of leftover cooked veggies. Chop the veggies and warm them in a little butter or oil in the 10" skillet. If you have some leftover cooked chicken, ham, bacon etc. add that too (about 1/2 cup).
Mix the eggs together in a large bowl and add a little salt and pepper. If you have some fresh herbs, mince a couple of tablespoons and add those, too. Pour the eggs over the veggies in the skillet and stir gently with a wooden spoon or heat-proof plastic spatula. If you want to add a little cheese, sprinkle that on top. Cook the frittata gently over low heat until the top is almost set, 10-15 minutes depending on the volume of ingredients in the skillet. Then transfer the skillet (carefully!) to a preheated oven and bake at 350 F for ~10 minutes, until the top is set and starting to brown. To serve, you can attempt to flip the fritatta out of the skillet and onto a plate, but I usually just cut wedges and serve from the skillet directly.
2. Quiche: Don't have enough eggs to make a frittata? Make a quiche instead. In "The Way To Cook," Julia Child says that you don't need to make a crust to have quiche - though you really ought to try her recipe, just once. (Note: you don't need the ovenproof skillet for the quiche with crust, but I'm including it anyway in case you only have 3 eggs and a crust in your freezer).
If you are making a 10" quiche with a crust, you will need 3 eggs and enough milk or cream to make a total of 1 1/2 cups liquid. If you are skipping the crust, use 4 eggs and enough milk to make 2 cups of liquid. (Get it? That's 1/2 cup liquid per egg, including the egg). Most of the time I use whole milk but you should try it just once with cream, on a special occasion.
Melt a little butter in the skillet and spread it around, or use olive oil. Add the chopped leftover veggies (1/2 cup for the crusted quiche; 2/3 to 1 cup for the crustless) and warm them up a little. Add some leftover cooked meat (see about; about 1/3 cup) if desired, to the skillet.
Whisk the eggs and milk or cream in a large bowl and pour over the veggies (or into a prebaked quiche crust). Stir gently; sprinkle on a little cheese if you like. Bake in a preheated oven for ~30 minutes at 375 F, until puffed and browned.
3. Gratin: I wish I could remember where I first saw this idea. The original might be hiding in a pile of recipes somewhere in my kitchen; if it ever surfaces, I'll give full credit.
You'll need some potatoes (the thin-skinned ones, like red-skinned or Yukon gold work best), a couple of zucchini and/or yellow squash, about 1 cup of shredded Swiss (Gruyere is great) or Parmesean cheese. Fresh thyme or other herb is nice to use, too.
Drizzle a little olive oil in the skillet and cover the bottom with a layer of thinly sliced potatoes - 1/8" thick, or as thin as you can get them. Season with salt and pepper. Place a layer of sliced zucchini or squash over the potatoes. Sprinkle on a small handful of shredded cheese and a tablespoon of fresh thyme leaves (or shredded basil leaves, chopped parsley, etc). Drizzle a little more olive oil over everything.
Repeat this layering until (1) the pan is full, (2) you run out of some ingredient, or (3) you run out of patience. Ideally, you will end up with a layer of potatoes on top, but it's not essential. Sprinkle a final bit of cheese over everything and add a little splash of dry vermouth, if you like. (If you have some Parmesean cheese rinds in the fridge or freezer, place them on the top). Cover the pan with foil and bake at 375 F for about 40 minutes, or until the potatoes and squash are very tender. If you want a crispy top, remove the foil and bake another 5-10 minutes.
1. Frittata: You will need 8 eggs and about 1-1/2 cups of leftover cooked veggies. Chop the veggies and warm them in a little butter or oil in the 10" skillet. If you have some leftover cooked chicken, ham, bacon etc. add that too (about 1/2 cup).
Mix the eggs together in a large bowl and add a little salt and pepper. If you have some fresh herbs, mince a couple of tablespoons and add those, too. Pour the eggs over the veggies in the skillet and stir gently with a wooden spoon or heat-proof plastic spatula. If you want to add a little cheese, sprinkle that on top. Cook the frittata gently over low heat until the top is almost set, 10-15 minutes depending on the volume of ingredients in the skillet. Then transfer the skillet (carefully!) to a preheated oven and bake at 350 F for ~10 minutes, until the top is set and starting to brown. To serve, you can attempt to flip the fritatta out of the skillet and onto a plate, but I usually just cut wedges and serve from the skillet directly.
2. Quiche: Don't have enough eggs to make a frittata? Make a quiche instead. In "The Way To Cook," Julia Child says that you don't need to make a crust to have quiche - though you really ought to try her recipe, just once. (Note: you don't need the ovenproof skillet for the quiche with crust, but I'm including it anyway in case you only have 3 eggs and a crust in your freezer).
If you are making a 10" quiche with a crust, you will need 3 eggs and enough milk or cream to make a total of 1 1/2 cups liquid. If you are skipping the crust, use 4 eggs and enough milk to make 2 cups of liquid. (Get it? That's 1/2 cup liquid per egg, including the egg). Most of the time I use whole milk but you should try it just once with cream, on a special occasion.
Melt a little butter in the skillet and spread it around, or use olive oil. Add the chopped leftover veggies (1/2 cup for the crusted quiche; 2/3 to 1 cup for the crustless) and warm them up a little. Add some leftover cooked meat (see about; about 1/3 cup) if desired, to the skillet.
Whisk the eggs and milk or cream in a large bowl and pour over the veggies (or into a prebaked quiche crust). Stir gently; sprinkle on a little cheese if you like. Bake in a preheated oven for ~30 minutes at 375 F, until puffed and browned.
3. Gratin: I wish I could remember where I first saw this idea. The original might be hiding in a pile of recipes somewhere in my kitchen; if it ever surfaces, I'll give full credit.
You'll need some potatoes (the thin-skinned ones, like red-skinned or Yukon gold work best), a couple of zucchini and/or yellow squash, about 1 cup of shredded Swiss (Gruyere is great) or Parmesean cheese. Fresh thyme or other herb is nice to use, too.
Drizzle a little olive oil in the skillet and cover the bottom with a layer of thinly sliced potatoes - 1/8" thick, or as thin as you can get them. Season with salt and pepper. Place a layer of sliced zucchini or squash over the potatoes. Sprinkle on a small handful of shredded cheese and a tablespoon of fresh thyme leaves (or shredded basil leaves, chopped parsley, etc). Drizzle a little more olive oil over everything.
Repeat this layering until (1) the pan is full, (2) you run out of some ingredient, or (3) you run out of patience. Ideally, you will end up with a layer of potatoes on top, but it's not essential. Sprinkle a final bit of cheese over everything and add a little splash of dry vermouth, if you like. (If you have some Parmesean cheese rinds in the fridge or freezer, place them on the top). Cover the pan with foil and bake at 375 F for about 40 minutes, or until the potatoes and squash are very tender. If you want a crispy top, remove the foil and bake another 5-10 minutes.
Thursday, June 25, 2009
CSA Week 3, Continued: Three Little Cabbage Recipes
This week we got a beautiful red-veined kale, fennel, lettuce, scallions, and Napa cabbage. I haven't tackled the kale yet but I'm thinking about a kale and mini-meatball soup (thanks to Kate for the inspiration). The fennel and lettuce went into hubby's lunch salads, along with lemony sorrel from the garden and goat cheese with macerated strawberries (thanks Paula). Scallions are everywhere in my cooking so they'll get used up over the course of the week.
As for the cabbage, I buy that frequently anyway and so was thrilled to get a beautiful, big ole Napa cabbage this week. I usually end up using half of it in Korean cabbage salad (see below); the rest gets shredded and put into Asian-style soups, lo mein, or fried rice. For a really fast soup, make some anchovy stock, add shredded or finely sliced Napa cabbage, and sliced fresh mushrooms (or dried ones, after soaking them in hot water). If you have some frozen dumplings, add those too. Instant dinner!
If you like to define cole slaw as a cabbage salad, then here are three different slaw recipes. They are very flexible and you will see that you can omit some ingredients, if you don't happen to have them on hand, and still have a tasty dish. All three can be made ahead of time, and while there's a fair bit of chopping and slicing involved, no heating is necessary - great for hot summer days (if only we would have some of those...).
We eat the Korean cabbage salad as a side dish in bibim bap, or with Korean barbeque (and sometimes with rice for breakfast). The Thai-style slaw is based on a green papaya salad and is great with Thai-style grilled chicken, which I'll get around to posting one day, or other grilled meats. Leftovers are really tasty eaten as a sort of salsa, with tortilla chips. Finally, the Citrus Cucumber relish is meant to be used as a condiment in fish tacos - a quick, easy summer meal that won't heat up your kitchen, especially if you grill the fish.
Napa Cabbage Salad
Adapted from Korean Cuisine by Young Sook Choi
1 lb Napa cabbage
¾ cup sliced Chinese chives (I think they are also called garlic chives)
½ teaspoon minced garlic clove
½ teaspoon salt
½ teaspoon minced ginger root
2 tablespoons Korean red pepper powder
1 tablespoon Korean anchovy sauce (Thai fish sauce is a good substitute)
¾ tablespoon sesame oil
1 teaspoon rice wine vinegar
1 teaspoon sugar
Toasted sesame seeds
1. Wash and drain the cabbage. Cut or tear cabbage leaves lengthwise into two or three strips. [Note: I usually cut the pieces smaller than that, for easier eating].
2. Mix the remaining ingredients together in a large bowl. Add the cabbage and mix well to coat. Sprinkle with toasted sesame seeds and eat!
Thai-Style Slaw with Chilies and Lime
Adapted from "Real Thai," by Nancie McDermott
6 fresh kii noo chilies, sliced, or 2 fresh serrano chilies thinly sliced, or any amount of fresh or dried hot chilies that you prefer
1 tablespoon coarsely chopped garlic
1/4 teaspoon salt
about 3 cups finely sliced or shredded Napa cabbage
9 green beans, end trimmed and cut into 2-inch peices
1 teaspoon palm sugar or sugar
2 tablespoons fish sauce
1/2 lime, quartered lengthwise
7 cherry tomatoes, quartered lengthwise (or ~1/2 cup red bell pepper, cut into thin slivers)
fresh cilantro leaves, as desired
1. On a cutting board, mince the garlic together with the salt, using the flat side of the knife to bash them together into a paste. Transfer the garlic to a large bowl and add the sugar and fish sauce and stir, Squeeze the juice from the lime into the bowl and stir, reserving the lime rinds.
2. Add the chilies, cabbage, green beans and tomatoes (or red bell pepper) and mix well. Add fresh cilantro, chopped, as desired or garnish with whole cilantro leaves. If desired, slice the squeezed lime thinly and add it to the bowl. Taste the "juice" in the bottom of the bowl and add salt, sugar, lime juice, or chilies as desired to balance the sweet, salty, sour and hot flavors to your liking.
Citrus Cucumber Relish
Adapted from "Mesa Mexicana," by Mary Sue Milliken and Susan Feninger
3 small "pickling" cucumbers, or 1 regular cucumber, ends trimmed and peeled
1/2 small red onion, sliced thin
3 Roma tomatoes, cored and sliced into strips (or ~1 cup cherry or grape tomatoes, sliced in half lengthwise)
1 cup shredded white cabbage (any cabbage will work, but since this post is about Napa, you should use Napa)
1-2 serrano or other chilies, stemmed, seeded if desired (to make the relish less spicy) and finely chopped (optional)
1/2 cup orange juice
2 tabelspoons grapefruit juice (optional, though it's great if you have it)
1 tablespoon lime juice
1 teaspoon salt
1. Cut the cucumbers into thin slices, then into fine julienne strips. Place in a bowl and add the other ingredients. Mix well and let stand for 30 minutes or longer. Keeps in the refrigerator for up to 2 days.
To make fish or seafood tacos, grill, broil or bake fish or seafood (Mary Sue and Susan recommend lobster, crab, shrimp or salmon; I generally use a white fish like Tilapia or cod). Warm up small corn tortillas by wrapping in foil and placing in an oven set to 300 F. On each tortilla, place a small piece of lettuce, a bit of the fish or seafood, and ~ 2 tablespoons of the cucumber relish. Add any (or all) of the following: sliced ripe avocado, sour cream, sweet green peas, sliced radish, cilantro leaves, a squeeze of lime juice, a drizzle of olive oil. These are messy to eat but oh so good!
As for the cabbage, I buy that frequently anyway and so was thrilled to get a beautiful, big ole Napa cabbage this week. I usually end up using half of it in Korean cabbage salad (see below); the rest gets shredded and put into Asian-style soups, lo mein, or fried rice. For a really fast soup, make some anchovy stock, add shredded or finely sliced Napa cabbage, and sliced fresh mushrooms (or dried ones, after soaking them in hot water). If you have some frozen dumplings, add those too. Instant dinner!
If you like to define cole slaw as a cabbage salad, then here are three different slaw recipes. They are very flexible and you will see that you can omit some ingredients, if you don't happen to have them on hand, and still have a tasty dish. All three can be made ahead of time, and while there's a fair bit of chopping and slicing involved, no heating is necessary - great for hot summer days (if only we would have some of those...).
We eat the Korean cabbage salad as a side dish in bibim bap, or with Korean barbeque (and sometimes with rice for breakfast). The Thai-style slaw is based on a green papaya salad and is great with Thai-style grilled chicken, which I'll get around to posting one day, or other grilled meats. Leftovers are really tasty eaten as a sort of salsa, with tortilla chips. Finally, the Citrus Cucumber relish is meant to be used as a condiment in fish tacos - a quick, easy summer meal that won't heat up your kitchen, especially if you grill the fish.
Napa Cabbage Salad
Adapted from Korean Cuisine by Young Sook Choi
1 lb Napa cabbage
¾ cup sliced Chinese chives (I think they are also called garlic chives)
½ teaspoon minced garlic clove
½ teaspoon salt
½ teaspoon minced ginger root
2 tablespoons Korean red pepper powder
1 tablespoon Korean anchovy sauce (Thai fish sauce is a good substitute)
¾ tablespoon sesame oil
1 teaspoon rice wine vinegar
1 teaspoon sugar
Toasted sesame seeds
1. Wash and drain the cabbage. Cut or tear cabbage leaves lengthwise into two or three strips. [Note: I usually cut the pieces smaller than that, for easier eating].
2. Mix the remaining ingredients together in a large bowl. Add the cabbage and mix well to coat. Sprinkle with toasted sesame seeds and eat!
Thai-Style Slaw with Chilies and Lime
Adapted from "Real Thai," by Nancie McDermott
6 fresh kii noo chilies, sliced, or 2 fresh serrano chilies thinly sliced, or any amount of fresh or dried hot chilies that you prefer
1 tablespoon coarsely chopped garlic
1/4 teaspoon salt
about 3 cups finely sliced or shredded Napa cabbage
9 green beans, end trimmed and cut into 2-inch peices
1 teaspoon palm sugar or sugar
2 tablespoons fish sauce
1/2 lime, quartered lengthwise
7 cherry tomatoes, quartered lengthwise (or ~1/2 cup red bell pepper, cut into thin slivers)
fresh cilantro leaves, as desired
1. On a cutting board, mince the garlic together with the salt, using the flat side of the knife to bash them together into a paste. Transfer the garlic to a large bowl and add the sugar and fish sauce and stir, Squeeze the juice from the lime into the bowl and stir, reserving the lime rinds.
2. Add the chilies, cabbage, green beans and tomatoes (or red bell pepper) and mix well. Add fresh cilantro, chopped, as desired or garnish with whole cilantro leaves. If desired, slice the squeezed lime thinly and add it to the bowl. Taste the "juice" in the bottom of the bowl and add salt, sugar, lime juice, or chilies as desired to balance the sweet, salty, sour and hot flavors to your liking.
Citrus Cucumber Relish
Adapted from "Mesa Mexicana," by Mary Sue Milliken and Susan Feninger
3 small "pickling" cucumbers, or 1 regular cucumber, ends trimmed and peeled
1/2 small red onion, sliced thin
3 Roma tomatoes, cored and sliced into strips (or ~1 cup cherry or grape tomatoes, sliced in half lengthwise)
1 cup shredded white cabbage (any cabbage will work, but since this post is about Napa, you should use Napa)
1-2 serrano or other chilies, stemmed, seeded if desired (to make the relish less spicy) and finely chopped (optional)
1/2 cup orange juice
2 tabelspoons grapefruit juice (optional, though it's great if you have it)
1 tablespoon lime juice
1 teaspoon salt
1. Cut the cucumbers into thin slices, then into fine julienne strips. Place in a bowl and add the other ingredients. Mix well and let stand for 30 minutes or longer. Keeps in the refrigerator for up to 2 days.
To make fish or seafood tacos, grill, broil or bake fish or seafood (Mary Sue and Susan recommend lobster, crab, shrimp or salmon; I generally use a white fish like Tilapia or cod). Warm up small corn tortillas by wrapping in foil and placing in an oven set to 300 F. On each tortilla, place a small piece of lettuce, a bit of the fish or seafood, and ~ 2 tablespoons of the cucumber relish. Add any (or all) of the following: sliced ripe avocado, sour cream, sweet green peas, sliced radish, cilantro leaves, a squeeze of lime juice, a drizzle of olive oil. These are messy to eat but oh so good!
Thursday, June 18, 2009
Braised Greens with Sausage
I ended up making this for lunch today - I couldn't hold out until dinnertime. Plus, my son was occupying himself nicely so it seemed prudent to seize the opportunity and get cooking.
You can use almost any types of greens in this, and almost any type of sausage. I had collards and turnip greens on hand from this weeks' CSA delivery. I put the collards in the pot first and let them wilt down before adding the turnip greens, since the collards take a bit longer to cook. As for sausage, I prefer smoked pork ones like kielbasa; chorizo and linguica are really good too. But any type of sausage would probably do - whatever you have on hand (or is on sale). If you get a low-fat variety, keep an eye on it during the browning step - it seems like lower-fat sausages burn more quickly (maybe the add extra sugar to the cure?). If you're in a hurry, you can skip the sausage-browning step altogether. It does add a lot of flavor, though, so I do it whenever I have time.
Leftovers make a great soup - cut the sausages and greens into bite-sized pieces. Add chicken stock (or a stock made from shrimp shells - YUM) and some cubed potatoes or white beans (aka cannellini), simmer until the potatoes are cooked and EAT.
Braised Greens with Smoked Sausages
Serves 2-4 people, depending on how hungry you are
a few tablespoons olive oil or bacon grease
1 pound smoked sausage, cut into 3-4" long pieces and sliced in half lengthwise
1 medium onion, cut in half and sliced thin
3-4 big cloves of garlic, peeled and smashed down with the side of a chef's knife or small plate (or minced, if you prefer)
a splash of vermouth
2 bunches of greens (collards, kale, turnip, mustard, etc), washed and coarsely chopped
1. Heat the oil in a large stockpot (8-quart) set over medium heat. Add the sausage pieces, cut side down, and cook until they are starting to brown. Flip them over and let brown a bit on the other side, keeping an eye on the drippings in the pot - you don't want them to burn.
2. Take the sausages out of the pot and set them on a plate. Add the sliced onion and garlic to the pot and cook, stirring occasionally, until the onion starts to soften. Add a splash of vermouth or water and stir to get up the good browned stuff.
3. Put the chopped greens in the pan and cover. Let them cook for a few minutes, then uncover the pot and stir to bring the greens from the bottom up on top. Cover and cook until all of the greens are wilted (5-10 minutes, total). If you have a lot of greens, you may need to add half of them, cook until wilted, and then add the other half.
4. Uncover the pot and lay the sausages back on top of the greens. Sprinkle with ground black pepper and simmer, covered, over medium-low heat until the greens are tender, another 10-20 minutes (taste the greens after 10 minutes to see if they are done to your liking. The stems of the collards should be tender). Taste for seasoning (I don't usually add salt, because the sausage is salty enough) and serve with some good crusty bread.
You can use almost any types of greens in this, and almost any type of sausage. I had collards and turnip greens on hand from this weeks' CSA delivery. I put the collards in the pot first and let them wilt down before adding the turnip greens, since the collards take a bit longer to cook. As for sausage, I prefer smoked pork ones like kielbasa; chorizo and linguica are really good too. But any type of sausage would probably do - whatever you have on hand (or is on sale). If you get a low-fat variety, keep an eye on it during the browning step - it seems like lower-fat sausages burn more quickly (maybe the add extra sugar to the cure?). If you're in a hurry, you can skip the sausage-browning step altogether. It does add a lot of flavor, though, so I do it whenever I have time.
Leftovers make a great soup - cut the sausages and greens into bite-sized pieces. Add chicken stock (or a stock made from shrimp shells - YUM) and some cubed potatoes or white beans (aka cannellini), simmer until the potatoes are cooked and EAT.
Braised Greens with Smoked Sausages
Serves 2-4 people, depending on how hungry you are
a few tablespoons olive oil or bacon grease
1 pound smoked sausage, cut into 3-4" long pieces and sliced in half lengthwise
1 medium onion, cut in half and sliced thin
3-4 big cloves of garlic, peeled and smashed down with the side of a chef's knife or small plate (or minced, if you prefer)
a splash of vermouth
2 bunches of greens (collards, kale, turnip, mustard, etc), washed and coarsely chopped
1. Heat the oil in a large stockpot (8-quart) set over medium heat. Add the sausage pieces, cut side down, and cook until they are starting to brown. Flip them over and let brown a bit on the other side, keeping an eye on the drippings in the pot - you don't want them to burn.
2. Take the sausages out of the pot and set them on a plate. Add the sliced onion and garlic to the pot and cook, stirring occasionally, until the onion starts to soften. Add a splash of vermouth or water and stir to get up the good browned stuff.
3. Put the chopped greens in the pan and cover. Let them cook for a few minutes, then uncover the pot and stir to bring the greens from the bottom up on top. Cover and cook until all of the greens are wilted (5-10 minutes, total). If you have a lot of greens, you may need to add half of them, cook until wilted, and then add the other half.
4. Uncover the pot and lay the sausages back on top of the greens. Sprinkle with ground black pepper and simmer, covered, over medium-low heat until the greens are tender, another 10-20 minutes (taste the greens after 10 minutes to see if they are done to your liking. The stems of the collards should be tender). Taste for seasoning (I don't usually add salt, because the sausage is salty enough) and serve with some good crusty bread.
Wednesday, June 17, 2009
CSA Week 2: A Case of Fairly Bad Timing
Another one of my little concerns with going the CSA route was, will I use everything up each week? One reason that I've stopped "meal planning" a week's worth of meals at a time is that things often change and you end up eating out one night, or you just can't work up the energy to make borscht another, and then there you are with all those beets. Even though I'd signed up for a half/single share with the CSA, I was still worried about having too many veggies. So it was with great relief, and no small quantity of smugness, that I used the last of last week's share on Monday.
Then on Tuesday, a nice man came to our house and repainted our circa-1940's glazed-enamel kitchen sink. This was significant because Tuesday is also the day for our weekly veggie pickup. Usually I like to wash some of the greens right away - prewashing them gets a somewhat messy and time-consuming step out of the way, and most greens will be OK for a day or two if you dry them well before you store them in the fridge. On Tuesday, however, the whole kitchen was masked off to protect it from paint spray, and we were under strict instructions to refrain from using the sink for the next 10 hours: conditions not ideal for washing, let alone cooking, a big haul of leafy greens. Plus, my hubby had a business dinner, and I was too tired from the day too even think about cooking. No veggies, therefore, were consumed on Tuesday.
On Wednesday, my hubby jetted off on a three-day business trip, leaving me with a head of lettuce, a bunch of collard greens, a bunch of baby turnips, two wicked big bunches of bok choy, and two garlic scapes all to myself. (Well, okay, my son is here, but three-year-olds aren't generally known to be voracious veggie eaters). What to do?
What to do. The collards are pretty young, so a quick braise with some garlic and kielbasa should do nicely for them. I like sausage-and-greens dishes, because the leftovers keep well and when you think you can't eat them anymore, they can be sliced up and turned into soup (add some diced potatoes or cannellini beans). So that's on the menu for tomorrow night. The bok choy should be able to hold out until Friday when I'll stir-fry it with a Player To Be Named Later. Thanks to the trusty Internet I've just learned that garlic scapes can be stir-fried (and also, what the heck garlic scapes are). But how about those turnips? They were billed as "salad turnips," meaning that they can be eaten raw, such as sliced up in a salad. They still have their greens attached, so I'll add those to tomorrow night's collards and kielbasa. I sliced up a turnip to taste a sample and it reminded me of daikon radish, and that made me think of radish kimchee.
I love radish kimchee. Sometimes I buy it in a jar, but mostly I make it at home using a recipe from Korean Cuisine by Young Sook Choi (note: I bought this book in the English/Chinese version from Amazon, but currently only the Korean edition is listed. Caveat emptor). It's not really a fermented kimchee - it only sits out for a day - but it's easy, quick and oh so yummy. (Well, if you like spicy food). I usually serve it as a side dish when I make Korean food or any Asian-style barbequed meat for dinner. You can also use it as one of the veggie dishes in bibim bap. Or for a really fast dinner, cook some rice, add a fried egg and some radish (or any other, for that matter) kimchee. Sometimes I even eat it with a little leftover rice for breakfast. And, radish kimchee can be kept in the refrigerator for a week - and if you have any left by then, you can add a little anchovy broth to whip up a kimchee stew (or a modified radish soup, which I'll post someday). (And now I really need to write that post on anchovy broth!).
Since the salad turnips tasted so much like radishes, I decided to give this a whirl. I think it's pretty tasty. One note; I don't think there's a substitute for Korean red pepper powder; you can try it with other red chilies but I just don't think it'll be the same. Make space in your cupboard for some go chu ga ru (red pepper powder) and in your fridge for some go chu jang (Korean hot pepper paste; not used in this particular recipe but in many others that I love); with those two things, you can make a lot of really great food.
Turnip Kimchee
A warning: this stuff is pretty addictive. I've eaten about a third of the batch, just while I was writing up this post. So much for "preserving the harvest."
8-10 oz baby turnips (1 small bunch, about 7 2-3" baby turnips), washed but not peeled, sliced thin
1 scallion, chopped into small pieces (1/2" or less
1/2 teaspoon salt
1 tablespoon Korean red pepper powder
1/4 teaspoon sugar
1 teaspoon fish sauce
1 small garlic clove, minced
1/2 teaspoon minced or finely grated fresh ginger (optional).
Mix everything together. Transfer into a sealed container and let it sit around at room temperature for a while (up to overnight). Keeps refrigerated for one week.
Then on Tuesday, a nice man came to our house and repainted our circa-1940's glazed-enamel kitchen sink. This was significant because Tuesday is also the day for our weekly veggie pickup. Usually I like to wash some of the greens right away - prewashing them gets a somewhat messy and time-consuming step out of the way, and most greens will be OK for a day or two if you dry them well before you store them in the fridge. On Tuesday, however, the whole kitchen was masked off to protect it from paint spray, and we were under strict instructions to refrain from using the sink for the next 10 hours: conditions not ideal for washing, let alone cooking, a big haul of leafy greens. Plus, my hubby had a business dinner, and I was too tired from the day too even think about cooking. No veggies, therefore, were consumed on Tuesday.
On Wednesday, my hubby jetted off on a three-day business trip, leaving me with a head of lettuce, a bunch of collard greens, a bunch of baby turnips, two wicked big bunches of bok choy, and two garlic scapes all to myself. (Well, okay, my son is here, but three-year-olds aren't generally known to be voracious veggie eaters). What to do?
What to do. The collards are pretty young, so a quick braise with some garlic and kielbasa should do nicely for them. I like sausage-and-greens dishes, because the leftovers keep well and when you think you can't eat them anymore, they can be sliced up and turned into soup (add some diced potatoes or cannellini beans). So that's on the menu for tomorrow night. The bok choy should be able to hold out until Friday when I'll stir-fry it with a Player To Be Named Later. Thanks to the trusty Internet I've just learned that garlic scapes can be stir-fried (and also, what the heck garlic scapes are). But how about those turnips? They were billed as "salad turnips," meaning that they can be eaten raw, such as sliced up in a salad. They still have their greens attached, so I'll add those to tomorrow night's collards and kielbasa. I sliced up a turnip to taste a sample and it reminded me of daikon radish, and that made me think of radish kimchee.
I love radish kimchee. Sometimes I buy it in a jar, but mostly I make it at home using a recipe from Korean Cuisine by Young Sook Choi (note: I bought this book in the English/Chinese version from Amazon, but currently only the Korean edition is listed. Caveat emptor). It's not really a fermented kimchee - it only sits out for a day - but it's easy, quick and oh so yummy. (Well, if you like spicy food). I usually serve it as a side dish when I make Korean food or any Asian-style barbequed meat for dinner. You can also use it as one of the veggie dishes in bibim bap. Or for a really fast dinner, cook some rice, add a fried egg and some radish (or any other, for that matter) kimchee. Sometimes I even eat it with a little leftover rice for breakfast. And, radish kimchee can be kept in the refrigerator for a week - and if you have any left by then, you can add a little anchovy broth to whip up a kimchee stew (or a modified radish soup, which I'll post someday). (And now I really need to write that post on anchovy broth!).
Since the salad turnips tasted so much like radishes, I decided to give this a whirl. I think it's pretty tasty. One note; I don't think there's a substitute for Korean red pepper powder; you can try it with other red chilies but I just don't think it'll be the same. Make space in your cupboard for some go chu ga ru (red pepper powder) and in your fridge for some go chu jang (Korean hot pepper paste; not used in this particular recipe but in many others that I love); with those two things, you can make a lot of really great food.
Turnip Kimchee
A warning: this stuff is pretty addictive. I've eaten about a third of the batch, just while I was writing up this post. So much for "preserving the harvest."
8-10 oz baby turnips (1 small bunch, about 7 2-3" baby turnips), washed but not peeled, sliced thin
1 scallion, chopped into small pieces (1/2" or less
1/2 teaspoon salt
1 tablespoon Korean red pepper powder
1/4 teaspoon sugar
1 teaspoon fish sauce
1 small garlic clove, minced
1/2 teaspoon minced or finely grated fresh ginger (optional).
Mix everything together. Transfer into a sealed container and let it sit around at room temperature for a while (up to overnight). Keeps refrigerated for one week.
Sunday, June 14, 2009
Recipe Report, and More on What to do with Chard
So here's my review of Cod with Swiss Chard and Potatoes, in a nutshell: It was good. It was easy. I'll make it again.
More details, you say? OK, I'll spill, but be forewarned: this will read like one of those reviews I've poked fun at before (if I'm gonna give it, I guess I've gotta take it, too). Here's what happened: as predicted, I didn't use the fennel and basil called for in the original recipe. I didn't end up using the sorrel that I *thought* I would go with, either, because it turns out that that can of fire-roasted tomatoes in my cupboard also had roasted chilies in it. Hot chilies, not the mild green ones. I decided to skip the sauce-reducing step and served the whole thing in bowls...it came out kind of like a spicy fish stew. I should have added some smoked Spanish paprika, but thought of it too late.
I still had a bunch of chard in the fridge, so tonight I decided to try something out. This is very loosely based on a recipe for kimchee stew - not because it has kimchee in it, but because of the general method of preparation. I've mentioned before that I've been searching for a way to cook tofu so that my meat-and-potatoes-loving hubby will eat it. Both of us prefer the texture of firm tofu that's cooked gently in liquid, but if fried tofu is your idea of heaven then by all means, go ahead and fry it before you add the broth in this recipe. I need to write a separate post on anchovy broth, 'cause it's really simple to make and pretty good for you too, but that will have to wait and for now I leave you in suspense.
This came out really, really well. Manly meat-eating hubby even commented that he's starting to really like tofu. The Swiss chard was of the red variety, and it turned the broth a lovely shade of pink - made a very pretty contrast with the white tofu and green chard leaves. And it comes together fast: you can wash the chard during the first 2 steps of cooking, so dinner can be ready in 20 minutes. It's also, I daresay, a Ludicrously Healthy recipe. I'll definitely be making this again and trying out other types of greens as the season progresses.
Braised Tofu with Swiss Chard
Makes about 4 main-dish servings
1-2 tablespoons olive oil
1 small or 1/2 large onion, cut in half and sliced thinly
1-3 cloves of garlic, minced (or pressed)
1 1/2 cups anchovy broth, chicken broth, or water
1 lb (drained weight) firm tofu, sliced into 2x3x1/2" pieces
1-2 tablespoons soy sauce
1 tablespoon rice wine vinegar
a dash of hot pepper flakes (optional)
1 bunch Swiss chard, washed, stemmed, and leave torn into 2-3" sized pieces
1 scallion, chopped finely
ground pepper and possibly salt (I didn't think it needed any).
1. Heat the olive oil in a large (6-quart or bigger) stockpot over medium-high heat. Add the onion and garlic and stir until the onion starts to soften, about 5 minutes.
2. Pour in the anchovy broth and bring it to a simmer. Lay the slices of tofu into the broth, and add the soy sauce, vinegar, and hot pepper flakes, if you're using them. Bring to a simmer and add the Swiss chard.
3. Cover and cook until the chard is wilted and tender, 5-10 minutes, depending on how large your chard leaves are (younger chard cooks faster). You may need to use a pair of tongs to turn the chard over if the pot is very full).
4. Uncover the pot, sprinkle on the chopped scallion and season with pepper (and salt, if you think it needs it). Serve in large bowls with a scoop of hot rice.
More details, you say? OK, I'll spill, but be forewarned: this will read like one of those reviews I've poked fun at before (if I'm gonna give it, I guess I've gotta take it, too). Here's what happened: as predicted, I didn't use the fennel and basil called for in the original recipe. I didn't end up using the sorrel that I *thought* I would go with, either, because it turns out that that can of fire-roasted tomatoes in my cupboard also had roasted chilies in it. Hot chilies, not the mild green ones. I decided to skip the sauce-reducing step and served the whole thing in bowls...it came out kind of like a spicy fish stew. I should have added some smoked Spanish paprika, but thought of it too late.
I still had a bunch of chard in the fridge, so tonight I decided to try something out. This is very loosely based on a recipe for kimchee stew - not because it has kimchee in it, but because of the general method of preparation. I've mentioned before that I've been searching for a way to cook tofu so that my meat-and-potatoes-loving hubby will eat it. Both of us prefer the texture of firm tofu that's cooked gently in liquid, but if fried tofu is your idea of heaven then by all means, go ahead and fry it before you add the broth in this recipe. I need to write a separate post on anchovy broth, 'cause it's really simple to make and pretty good for you too, but that will have to wait and for now I leave you in suspense.
This came out really, really well. Manly meat-eating hubby even commented that he's starting to really like tofu. The Swiss chard was of the red variety, and it turned the broth a lovely shade of pink - made a very pretty contrast with the white tofu and green chard leaves. And it comes together fast: you can wash the chard during the first 2 steps of cooking, so dinner can be ready in 20 minutes. It's also, I daresay, a Ludicrously Healthy recipe. I'll definitely be making this again and trying out other types of greens as the season progresses.
Braised Tofu with Swiss Chard
Makes about 4 main-dish servings
1-2 tablespoons olive oil
1 small or 1/2 large onion, cut in half and sliced thinly
1-3 cloves of garlic, minced (or pressed)
1 1/2 cups anchovy broth, chicken broth, or water
1 lb (drained weight) firm tofu, sliced into 2x3x1/2" pieces
1-2 tablespoons soy sauce
1 tablespoon rice wine vinegar
a dash of hot pepper flakes (optional)
1 bunch Swiss chard, washed, stemmed, and leave torn into 2-3" sized pieces
1 scallion, chopped finely
ground pepper and possibly salt (I didn't think it needed any).
1. Heat the olive oil in a large (6-quart or bigger) stockpot over medium-high heat. Add the onion and garlic and stir until the onion starts to soften, about 5 minutes.
2. Pour in the anchovy broth and bring it to a simmer. Lay the slices of tofu into the broth, and add the soy sauce, vinegar, and hot pepper flakes, if you're using them. Bring to a simmer and add the Swiss chard.
3. Cover and cook until the chard is wilted and tender, 5-10 minutes, depending on how large your chard leaves are (younger chard cooks faster). You may need to use a pair of tongs to turn the chard over if the pot is very full).
4. Uncover the pot, sprinkle on the chopped scallion and season with pepper (and salt, if you think it needs it). Serve in large bowls with a scoop of hot rice.
Thursday, June 11, 2009
CSA week 1: Lots of Leafys
The veggie CSA that we're participating in started up this week. I was excited to see what we'd be getting, though I knew that, with this being New England and all, the selection would be limited. We ended up with lettuce, Swiss Chard, and spinach (and also strawberries and rhubarb, since I purchased a fruit share in addition to the veggies). Everything looked great and really fresh. (One of my pet peeves about "certified organic" produce is that it often suffers from a lack of proper storage. If you're going to all the trouble to grow "organic," why not keep the potatoes at a proper temperature until you sell them? It's not rocket science; it's a root cellar).
What to do with this bounty? This question seemed especially important since it's likely that the same players will be featured in next week's share, so I need to be ready. My hubby likes to have a salad for lunch everyday so I wasn't too worried about using that up. And I make Korean food often enough that the recipe for sesame spinach (also known as spinach salad) has full occupancy in my brain (and better yet, uses up a lot of spinach). My son ate the entire quart of strawberries within a day, and I found a good recipe for rhubarb bread, so those two were taken care of, too.
But the Swiss chard...I love the taste of leafy greens, but I hit a cook's block (kind of like a writer's block, but in the kitchen) when it comes to remembering ways to cook them. One can eat only so much chard sauteed with garlic. Then I remembered this recipe that was published in the Boston Globe Magazine (who hopefully won't hunt me down and sue me since I credit them fully). As a service to my fellow CSA members (who are also challenged by chard) and myself (who is just plain forgetful) I'm reposting the recipe here.
I must disclose that I haven't made this recipe yet - I'm going to make it for dinner tomorrow night. I'm posting it now, though, because (1) I have made other, very similar recipes and I liked them a lot, so I'm brashly confident that it'll turn out okay (I'll probably skip the fennel 'cause I don't have any right now, and use sorrel instead of basil because that's what's in the garden), (2) this recipe was one of the winners in a "one-pot meals" cooking contest, and (3) there will be wine with dinner tomorrow night, which means I'll be too sleepy to post it after I eat it. Therefore, I will take the risk and post an untested recipe: eater beware.
Cod with Swiss Chard and Potatoes
Source: The Boston Globe, February 17, 2008
Serves 6 (note: can be scaled down to serve fewer people)
2 1 1/2-pound skinless cod fillets
Salt and pepper, to taste
1/4 lemon
2 tablespoons olive oil
1 large onion, cut in half and thinly sliced
1 bulb fennel, cored and thinly sliced
1 can (28 ounces) diced tomatoes, drained
3 medium Yukon Gold potatoes, thinly sliced and set aside in a bowl of water
3 cups low-sodium chicken broth
6 cups coarsely chopped Swiss chard
2 tablespoons unsalted butter
2 cups chopped fresh basil (optional)
Rinse the cod, pat dry, and sprinkle with salt and pepper. Squeeze the lemon over the fillets and set the fish aside.
In a large saute pan over medium heat, heat the olive oil. Add the onion and fennel, season with salt and pepper, and cook until vegetables are soft, about 5 minutes. Mix in the tomatoes and simmer the mixture for about 5 minutes.
Remove the potato slices from the water, dry them on paper towels, and arrange them on top of the tomato mixture. Season with more salt and pepper, add the chicken broth, cover, and simmer until the potatoes are tender, about 10 minutes.
Lay the cod fillets on top of the potatoes and put the Swiss chard on top of the fish. Cover again and cook until the chard is wilted and the fish is cooked through, about 10 minutes.
Take the pan off the heat and divide the chard among 6 plates. Divide the fish into portions and place on top of the chard, then divide and arrange the potatoes around the fish.
Put the pan back on the heat, add the butter to the sauce, and stir to mix. Reduce for about 2 minutes, then adjust seasoning with salt and pepper. Add basil, if using, to the sauce, stir to mix, and spoon over the fish. Serve immediately.
What to do with this bounty? This question seemed especially important since it's likely that the same players will be featured in next week's share, so I need to be ready. My hubby likes to have a salad for lunch everyday so I wasn't too worried about using that up. And I make Korean food often enough that the recipe for sesame spinach (also known as spinach salad) has full occupancy in my brain (and better yet, uses up a lot of spinach). My son ate the entire quart of strawberries within a day, and I found a good recipe for rhubarb bread, so those two were taken care of, too.
But the Swiss chard...I love the taste of leafy greens, but I hit a cook's block (kind of like a writer's block, but in the kitchen) when it comes to remembering ways to cook them. One can eat only so much chard sauteed with garlic. Then I remembered this recipe that was published in the Boston Globe Magazine (who hopefully won't hunt me down and sue me since I credit them fully). As a service to my fellow CSA members (who are also challenged by chard) and myself (who is just plain forgetful) I'm reposting the recipe here.
I must disclose that I haven't made this recipe yet - I'm going to make it for dinner tomorrow night. I'm posting it now, though, because (1) I have made other, very similar recipes and I liked them a lot, so I'm brashly confident that it'll turn out okay (I'll probably skip the fennel 'cause I don't have any right now, and use sorrel instead of basil because that's what's in the garden), (2) this recipe was one of the winners in a "one-pot meals" cooking contest, and (3) there will be wine with dinner tomorrow night, which means I'll be too sleepy to post it after I eat it. Therefore, I will take the risk and post an untested recipe: eater beware.
Cod with Swiss Chard and Potatoes
Source: The Boston Globe, February 17, 2008
Serves 6 (note: can be scaled down to serve fewer people)
2 1 1/2-pound skinless cod fillets
Salt and pepper, to taste
1/4 lemon
2 tablespoons olive oil
1 large onion, cut in half and thinly sliced
1 bulb fennel, cored and thinly sliced
1 can (28 ounces) diced tomatoes, drained
3 medium Yukon Gold potatoes, thinly sliced and set aside in a bowl of water
3 cups low-sodium chicken broth
6 cups coarsely chopped Swiss chard
2 tablespoons unsalted butter
2 cups chopped fresh basil (optional)
Rinse the cod, pat dry, and sprinkle with salt and pepper. Squeeze the lemon over the fillets and set the fish aside.
In a large saute pan over medium heat, heat the olive oil. Add the onion and fennel, season with salt and pepper, and cook until vegetables are soft, about 5 minutes. Mix in the tomatoes and simmer the mixture for about 5 minutes.
Remove the potato slices from the water, dry them on paper towels, and arrange them on top of the tomato mixture. Season with more salt and pepper, add the chicken broth, cover, and simmer until the potatoes are tender, about 10 minutes.
Lay the cod fillets on top of the potatoes and put the Swiss chard on top of the fish. Cover again and cook until the chard is wilted and the fish is cooked through, about 10 minutes.
Take the pan off the heat and divide the chard among 6 plates. Divide the fish into portions and place on top of the chard, then divide and arrange the potatoes around the fish.
Put the pan back on the heat, add the butter to the sauce, and stir to mix. Reduce for about 2 minutes, then adjust seasoning with salt and pepper. Add basil, if using, to the sauce, stir to mix, and spoon over the fish. Serve immediately.
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