I had been meaning to do something with the celeriac I was stock piling in the fridge from our farmshare. Tonight, I decided to make potato leek soup with celeriac in place of some of the potatoes (and minus the pancetta to try making it a bit healthier). I can't believe how great it turned out. I was quite pleasantly surprised. Here's the recipe.
INGREDIENTS:
2 tablespoons canola oil
3 tablespoons butter
1 onion, chopped
2 large leeks, chopped
1/4 cup white wine
1 quart chicken broth
3 cups celeriac, peeled and chopped
1 cup potatoes, peeled and chopped
1 teaspoon salt
DIRECTIONS:
Using a 6 quart stock pot, cook the onion and leeks in the canola oil on low heat until soft. Add wine and cook until evaporated. Add chicken broth, celeriac, potatoes and salt. Bring to a boil, then turn heat down and simmer for about 15 minutes, until the celeriac and potatoes are soft. Transfer to a blender to make it smooth.
Makes 6 servings
Wednesday, November 4, 2009
Friday, September 25, 2009
Potato Leek Soup
We are into the second pick up of winter share, and I am just now catching up on my blog. I fell off from posting for a while because I got married on September 12th. But I am back now and have been cooking up a storm. Just haven't made the time to blog about it until now. Here's a yummy soup recipe to use up all those leeks and potatoes.
INGREDIENTS:
1 tablespoon olive oil
3 medium onions, chopped
4 oz pancetta, minced
4 leeks, sliced
3 tablespoons butter
3 tablespoons flour
1 quart chicken stock
1 quart beef stock
1 cup white wine
4 cups new potatoes, diced (separate into 3 cups and 1 cup)
4 ears of corn, cut off the cob
chives (optional for garnish)
DIRECTIONS:
Saute onions on medium until tender. Set aside.
In 6 quart stock pot, cook pancetta on medium heat to render fat. Add leeks and cook until leeks are soft, about 8-10 minutes.
Add butter. Mix in flour to create a roux. Stir in chicken stock and beef stock and turn up heat to bring to a boil. Add wine and 3 cups of potatoes. Simmer until potatoes are tender.
Transfer to a blender or use an immersion blender to make the soup smooth. Transfer back to stock pot and bring back up to a simmer (increase the heat slowly and stir frequently).
Add remaining 1 cup of potatoes, onions and corn. Simmer for 10 minutes on medium low heat (stirring frequently).
INGREDIENTS:
1 tablespoon olive oil
3 medium onions, chopped
4 oz pancetta, minced
4 leeks, sliced
3 tablespoons butter
3 tablespoons flour
1 quart chicken stock
1 quart beef stock
1 cup white wine
4 cups new potatoes, diced (separate into 3 cups and 1 cup)
4 ears of corn, cut off the cob
chives (optional for garnish)
DIRECTIONS:
Saute onions on medium until tender. Set aside.
In 6 quart stock pot, cook pancetta on medium heat to render fat. Add leeks and cook until leeks are soft, about 8-10 minutes.
Add butter. Mix in flour to create a roux. Stir in chicken stock and beef stock and turn up heat to bring to a boil. Add wine and 3 cups of potatoes. Simmer until potatoes are tender.
Transfer to a blender or use an immersion blender to make the soup smooth. Transfer back to stock pot and bring back up to a simmer (increase the heat slowly and stir frequently).
Add remaining 1 cup of potatoes, onions and corn. Simmer for 10 minutes on medium low heat (stirring frequently).
Friday, July 24, 2009
yummy veggie stir fry
Used a load of veggies from farm share in a veggie stir fry last night and tonight. Healthy and yummy. Unfortunately, I didn't measure the liquids, but I'm providing approximates. Also, any kind of meat would be good to add, as well as tofu. We just didn't have any on hand, otherwise we would have included it.
Serves: 2-3 people
Ingredients:
1/2 head of green cabbage, thinly sliced
3 cloves of garlic, minced
3 slices of ginger
2 green onions, sliced
2 carrots, diced
1/2 zucchini, diced
2 cups snap peas, ends trimmed off
1 tablespoon vegetable oil
2 tablespoons soy sauce
1/4 cup chicken stock or water (for vegan)
1 tablespoon sugar
drizzle of sesame oil
Directions:
The first time we made this last night, the cabbage came out a pretty bitter. Tonight I boiled the cabbage before adding it to the stir fry, and it quelled the bitterness.
Boil the cabbage until tender. Drain and set aside. Heat a large pan (or wok if you have one) on medium high heat with vegetable oil. Add garlic and ginger until the garlic just starts to brown, but be careful not to burn the garlic (it's a fine line). Add the rest of the veggies including the cabbage, soy sauce and chicken stock. Mix to get sauce on all the veggies. Cover and steam for 1 minute. Then uncover to cook off liquid for another few minutes and keep stirring. When the veggies have reached your desired tenderness, remove them from the heat. Add the sugar and mix well. If there is any liquid left, it can be drained. Then drizzle with sesame oil, toss lightly and serve.
Serves: 2-3 people
Ingredients:
1/2 head of green cabbage, thinly sliced
3 cloves of garlic, minced
3 slices of ginger
2 green onions, sliced
2 carrots, diced
1/2 zucchini, diced
2 cups snap peas, ends trimmed off
1 tablespoon vegetable oil
2 tablespoons soy sauce
1/4 cup chicken stock or water (for vegan)
1 tablespoon sugar
drizzle of sesame oil
Directions:
The first time we made this last night, the cabbage came out a pretty bitter. Tonight I boiled the cabbage before adding it to the stir fry, and it quelled the bitterness.
Boil the cabbage until tender. Drain and set aside. Heat a large pan (or wok if you have one) on medium high heat with vegetable oil. Add garlic and ginger until the garlic just starts to brown, but be careful not to burn the garlic (it's a fine line). Add the rest of the veggies including the cabbage, soy sauce and chicken stock. Mix to get sauce on all the veggies. Cover and steam for 1 minute. Then uncover to cook off liquid for another few minutes and keep stirring. When the veggies have reached your desired tenderness, remove them from the heat. Add the sugar and mix well. If there is any liquid left, it can be drained. Then drizzle with sesame oil, toss lightly and serve.
Tuesday, July 21, 2009
kohlrabi???
Week 7: broccoli, napa cabbage (aka chinese cabbage), green cabbage, zucchini, pickling cucumbers, bunching onions, spinach, snap peas, green beans, carrots, kohlrabi, basil
What is kohlrabi?
I had successfully avoided this vegetable until now. Although this is my second CSA season, we started mid-season last year and must have missed the kohlrabi harvest. They look so intimidating in the grocery store, and I've never come across a recipe that called for it. I'm glad to have the opportunity to discover what it's all about.
Here is what I learned. Kohlrabi is descended from the same family as cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. The taste and texture of kohlrabi is said to be similar to that of broccoli stems, and I absolutely agree.
The Kohlrabi bulb is basically the plumped up stem of the plant. Kohlrabi can be eaten raw or cooked. The leaves, which you usually see trimmed off at the grocery store, can also be eaten if you are lucky enough to have them still attached.
nice veggie side dish featuring kohlrabi
I tackled the kohlrabi tonight and was very pleased with the results. Many of the recipes I found online included cream or butter. I prefer to keep things light and cut out fat wherever I can, especially when the veggies are farm fresh. I had one purple kohlrabi with beautiful leaves, and a simple sauté was the answer.
Ingredients:
1 kohlrabi with leaves
2 cloves garlic, sliced
1 green onion, sliced
3 slices of fresh ginger
olive oil
salt and pepper to taste
Directions:
Peel the kohlrabi stem and remove the ribs from the leave. Chop coarsely. Heat olive oil in a pan on medium heat. Add the garlic and ginger. Cook until the garlic is very lightly browned. Add green onions and kohlrabi. Add salt and pepper to taste.
Cook until the kohlrabi is the desired tenderness. I prefer them only slightly cooked, so that they maintain their crunchiness. If you like your veggies crisp, the kohlrabi will be ready when the stems just start turning translucent. If you want them softer, cook them until they are completely translucent.
What is kohlrabi?
I had successfully avoided this vegetable until now. Although this is my second CSA season, we started mid-season last year and must have missed the kohlrabi harvest. They look so intimidating in the grocery store, and I've never come across a recipe that called for it. I'm glad to have the opportunity to discover what it's all about.
Here is what I learned. Kohlrabi is descended from the same family as cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. The taste and texture of kohlrabi is said to be similar to that of broccoli stems, and I absolutely agree.
The Kohlrabi bulb is basically the plumped up stem of the plant. Kohlrabi can be eaten raw or cooked. The leaves, which you usually see trimmed off at the grocery store, can also be eaten if you are lucky enough to have them still attached.
nice veggie side dish featuring kohlrabi
I tackled the kohlrabi tonight and was very pleased with the results. Many of the recipes I found online included cream or butter. I prefer to keep things light and cut out fat wherever I can, especially when the veggies are farm fresh. I had one purple kohlrabi with beautiful leaves, and a simple sauté was the answer.
Ingredients:
1 kohlrabi with leaves
2 cloves garlic, sliced
1 green onion, sliced
3 slices of fresh ginger
olive oil
salt and pepper to taste
Directions:
Peel the kohlrabi stem and remove the ribs from the leave. Chop coarsely. Heat olive oil in a pan on medium heat. Add the garlic and ginger. Cook until the garlic is very lightly browned. Add green onions and kohlrabi. Add salt and pepper to taste.
Cook until the kohlrabi is the desired tenderness. I prefer them only slightly cooked, so that they maintain their crunchiness. If you like your veggies crisp, the kohlrabi will be ready when the stems just start turning translucent. If you want them softer, cook them until they are completely translucent.
Monday, July 20, 2009
Chinese Potstickers
handmade dumplings – a family tradition
My grandmother and mother taught me how to make traditional Chinese potstickers by hand. As with most Chinese traditions, making potstickers was something we learned by watching and helping. Although I didn't make them by myself until I was in college, I was amazed at how much came back to me in the process of handling the ingredients and envisioning what I remembered from my childhood.
My grandmother and mother taught me how to make traditional Chinese potstickers by hand. As with most Chinese traditions, making potstickers was something we learned by watching and helping. Although I didn't make them by myself until I was in college, I was amazed at how much came back to me in the process of handling the ingredients and envisioning what I remembered from my childhood.
It was a lonely process making them on my own. It was much more fun when there were many of us in the kitchen working in an assembly line when I was young. I can imagine that it was really a social event for those participating in the process.
Here are photos, courtesy of my fiancé, from last weekend when I was making potstickers. I used up my napa cabbage and lot of scallions from our CSA.
With guidance from my mother, I was able to create a written recipe, which I am still working to perfect. For now I have the ingredients, and "approximate" measurements, but I hope to post the full recipe once I have more accurate directions. I'll be making more this weekend. Check back soon for the recipe.
Here are photos, courtesy of my fiancé, from last weekend when I was making potstickers. I used up my napa cabbage and lot of scallions from our CSA.
With guidance from my mother, I was able to create a written recipe, which I am still working to perfect. For now I have the ingredients, and "approximate" measurements, but I hope to post the full recipe once I have more accurate directions. I'll be making more this weekend. Check back soon for the recipe.
Wednesday, July 15, 2009
my favorite beet recipe
Balsamic-Glazed Beets
Recipe courtesy of Gourmet Magazine
Ingredients:
3 1/2 pounds beets (4 pounds with greens attached, reserving greens for another use), scrubbed and trimmed, leaving about 1-inch of stems attached
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon olive oil
1 1/2 teaspoons minced fresh thyme leaves
Directions:
In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding. In a large skillet stir together vinegar, syrup, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently. Serve beets sprinkled with remaining thyme.
Recipe courtesy of Gourmet Magazine
Ingredients:
3 1/2 pounds beets (4 pounds with greens attached, reserving greens for another use), scrubbed and trimmed, leaving about 1-inch of stems attached
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon olive oil
1 1/2 teaspoons minced fresh thyme leaves
Directions:
In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding. In a large skillet stir together vinegar, syrup, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently. Serve beets sprinkled with remaining thyme.
sesame ginger soba noodles with cool cucumbers and snap peas
Week 6: broccoli, napa cabbage (aka chinese cabbage), zucchini, pickling cucumbers, scallions, bunching onions, spinach, snap peas, Italian parsley (aka flat leaf parsley)
peanut sauce attempt turned sesame
Last night I came across a recipe for peanut noodles that I had picked up a while ago and never tried. I went to the store to get additional ingredients and followed the recipe to a T (as I usually do the first time I try something new). The result was surprisingly horrible. The recipe was simple and easy but tasted awful. It was like peanut butter and noodles gone bad. I tried my hand at doctoring it up, adding a little of this, a little of that... but after an hour of fussing over this dish it was still not very good. At this point I was feeling completely defeated. I was ready to give up.
sometimes you have to start over
I took a deep breath and decided to start over. It was getting late, the kitchen was a mess and I was running out of steam, but I was determined to make this dish work. So I went online, did some research and changed my tack. The good news is that I was headed down the right path when I started trying the fix the first sauce as far as the ingredients I was adding, but the problem was that I had no idea what proportions to use. I pulled from various recipes and threw together what I had on hand. I rinsed the noodles and veggies in a colander and tossed them with the new sauce.
In the end I came out with something much better and more creative than the original (though I am still in search of a good peanut sauce recipe). I took leftovers to work to share and everyone loved them. 2 of my coworkers even asked for the recipe. So here it is. Enjoy!
sesame ginger soba noodles with cool cucumbers and snap peas
INGREDIENTS
Sauce:
3 cloves garlic, minced
2 tablespoons ginger, peeled and grated
1/2 teaspoon red pepper flakes
1/4 cup kikkoman soy sauce
1/4 cup honey
1/4 cup peanut butter (smooth or chunky, whatever you prefer)
1/4 cup sesame paste (aka tahini)
2 tablespoons white wine vinegar
1/4 cup canola oil
2 tablespoons sesame oil
6 oz. Soba Noodles (half of a 12 oz. box)
1 cup snap peas, blanched
4 green onions, thinly sliced
1 pickling cucumber, peeled, cut in half lengthwise, seeds removed and thinly sliced
1 orange bell pepper, julienned
DIRECTIONS:
Combine all sauce ingredients and use a whisk or electric mixer to blend ingredients.
Follow directions to cook noodles in a large pot of water with a dash of oil. Add snap peas to noodles during last minute of cooking. Drain into a colander, and rinse with cold water until noodles are slippery and most of the starch is rinsed away. Toss with sauce and vegetables. Serve cold or at room temperature.
peanut sauce attempt turned sesame
Last night I came across a recipe for peanut noodles that I had picked up a while ago and never tried. I went to the store to get additional ingredients and followed the recipe to a T (as I usually do the first time I try something new). The result was surprisingly horrible. The recipe was simple and easy but tasted awful. It was like peanut butter and noodles gone bad. I tried my hand at doctoring it up, adding a little of this, a little of that... but after an hour of fussing over this dish it was still not very good. At this point I was feeling completely defeated. I was ready to give up.
sometimes you have to start over
I took a deep breath and decided to start over. It was getting late, the kitchen was a mess and I was running out of steam, but I was determined to make this dish work. So I went online, did some research and changed my tack. The good news is that I was headed down the right path when I started trying the fix the first sauce as far as the ingredients I was adding, but the problem was that I had no idea what proportions to use. I pulled from various recipes and threw together what I had on hand. I rinsed the noodles and veggies in a colander and tossed them with the new sauce.
In the end I came out with something much better and more creative than the original (though I am still in search of a good peanut sauce recipe). I took leftovers to work to share and everyone loved them. 2 of my coworkers even asked for the recipe. So here it is. Enjoy!
sesame ginger soba noodles with cool cucumbers and snap peas
INGREDIENTS
Sauce:
3 cloves garlic, minced
2 tablespoons ginger, peeled and grated
1/2 teaspoon red pepper flakes
1/4 cup kikkoman soy sauce
1/4 cup honey
1/4 cup peanut butter (smooth or chunky, whatever you prefer)
1/4 cup sesame paste (aka tahini)
2 tablespoons white wine vinegar
1/4 cup canola oil
2 tablespoons sesame oil
6 oz. Soba Noodles (half of a 12 oz. box)
1 cup snap peas, blanched
4 green onions, thinly sliced
1 pickling cucumber, peeled, cut in half lengthwise, seeds removed and thinly sliced
1 orange bell pepper, julienned
DIRECTIONS:
Combine all sauce ingredients and use a whisk or electric mixer to blend ingredients.
Follow directions to cook noodles in a large pot of water with a dash of oil. Add snap peas to noodles during last minute of cooking. Drain into a colander, and rinse with cold water until noodles are slippery and most of the starch is rinsed away. Toss with sauce and vegetables. Serve cold or at room temperature.
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