Our 2011 ornament (s)
December 11, 2011
Our 2011 ornament (s)
CSA Box 3
Week 3 share from the Little River Market Garden CSA
CSA Share 3
1 bunch kale
1 bunch red yard long beans
1 bunch watermelon radishes (3)
1 kohlrabi
1 bunch arugula
1 pint dry chilis
5 cucumbers
What I Made With My Share
This week, I got my cooking mojo back with a trio of very tasty dishes.
I used the kohlrabi, kohlrabi greens, and some of the chills in a sweet and spicy slaw with noodles
I combined the arugula with goat cheese and pumpkin in a kickass ravioli dish
I roasted the radishes and served them with the kale over soba
The Best Thing I Made This Week
This week was great. Each dish I made used the vegetables in a way that made sense and had good taste. I will eventually share all 3, but let’s start at the beginning with Kohlrabi & Apple Slaw Noodles.
Up Next Week
I still have the yardlong beans, cucumbers, and some chilis left over from this week. I plan to throw the beans in everything, use the cucumbers to add some crunch and freshness to a grain and bean dish and pop chilis everywhere I can.
New To Me Veggies
I’m happy to say I have encountered all of these veggies before, though I’m less familiar with the kohlrabi and watermelon radish.
Kohlrabi (aka the German Turnip) is a bulbous brassica that looks kind of like a hot air balloon, with a bulbous body and long stalks growing out of the top. Kohlrabi tastes kind of like a very mild turnip, works well both raw and lightly cooked and takes to dressings well.
The watermelon radish has a thin pale green skin hiding a riot of pinkish red flesh. These radishes are on the large size, and frequently may grow baseball sized. Watermelon radishes taste mild and sweet and they take well to all radish preparations.
Kohlrabi & Apple Slaw Noodles
Kohlrabi & Apple Slaw Noodles
I’m cautiously optimistic that this single dish will pull me out of my cooking rut. This was great, though next time I may double the sauce amount. It came out on the dry side for my taste so I finished with an additional drizzle of sesame oil. A nice touch, but the sweet/sour/bright sauce would have been even better.
1 Kohlrabi bulb, julienned
Kohlrabi greens, ribboned
2 small carrots, julienned
1 Fuji apple, julienned
2 cloves garlic, slivered
8 oz. fettuccini-width rice noodles
1 Tbsp. sesame oil
For the sauce
4 tsp. honey
2 tsp. sesame oil
2 dried chili peppers, de-seeded & minced
2 Tbsp. vegetable oil
2 Tbsp. water
2 tsp. pomegranate molasses
2 tsp. rice vinegar
2 tsp. ponzu
Set a large pot of water on to boil for the noodles. Boil noodles 6 minutes (or the lowest cook time listed on the noodle package – you want al dente). Drain and run under cold water to stop the cooking.
While you’re waiting for the noodles to cook, make the sauce. Combine all ingredients in a small bowl and whisk. Adjust seasoning to taste. You want it to taste great on its own.
Add the sesame oil to your your largest pan over high heat. When the noodles go into the boiling water, toss the kohlrabi bulb and garlic into the pan. Cook, stirring, until the noodles are done.
When the noodles are done, add them to the pan. Keep everything moving so the noodles don’t stick all over the place. Add the kohlrabi greens and cook, stirring, 2 minutes. Add the sauce, carrots and apples. Stir fry an additional 2 minutes to combine everything well.
Serves 4
December 10, 2011
Doggies next door to Harrys Pizzeria.
December 9, 2011
Rockin out in the car.
December 8, 2011
Beautiful watermelon radish from this week’s CSA share
December 7, 2011
Breakfast of champions: Cream of Wheat with almond milk a few dark chocolate chips. Not only nostalgic, but yum.
December 6, 2011
Im cautiously optimistic that this is me climbing out of my crappy dinner rut.
Kohlrabi, carrot apple noodles.
Charcutepalooza Challenge 12 – Cinci By Way Of Charcuterie Chili
This is it. The end of my ‘Charcutepalooza A Year of Meat’ challenges. The very last one. I must admit to being a bit sad about my timed meat adventure ending. I learned a lot this year. Not only about food, but about where it comes from, food traditions, and even a bit of science. I also learned a bit about myself, and how far I can comfortably go to prepare something (like sausage, bacon or duck confit) that I’d always taken for granted.
This year has opened my eyes not only to the breadth of preserved meats out there, but how much of it can very easily be made at home. These things are not out of my league, they’re dead simple.
All it takes is a little time, a few special tools, lots of pork and patience. Having a partner in crime like my Dearest Husband the master sausage maker doesn’t hurt, either.
As I reflect back on this past year, I can say with all confidence that it has been one of my proudest on the culinary front. Not only have I been busy salting, curing and smoking my own meats, but I have started the first fledgling forays into canning. Zombie apocalypse? Bah. I’m good. I have duck prosciutto and summer jam.
This month’s challenge was to be a charcuterie master class of sorts – we had to use 3-4 different charcuterie elements in a single celebratory dish to show off a bit. So what did I do? I decided to go back to my roots and share a dish I loved as a kid with my hubby.
Ok now Buckeyes, don’t get up in arms. I know this isn’t traditional Cincinnati Chili. I know. Settle down. Breathe. This chili is made in the same spirit and has damn near the same profile of that ‘mole of the midwest’ Buckeyes have come to know and love.
Cinci By Way Of Charcuterie Chili
As I was coming off of an epic charcuterie fail I decided to use this dish as an opportunity to serve the bits and bobs of charcute I’ve collected over the past year.
Original Cincinnati chili calls for 1 1/2 lbs. of ground beef. I went in a different direction.
I used some bacon from this challenge (ok, not from this challenge exactly since I’ve been making about a batch a month since the beginning of the year – this stuff goes quick!)
Some leftover brisket from this challenge (unbrined)
Some leftover breakfast sausage from this challenge (and yes the notes of ginger tasted just fine)
and the topper: the very last bit of the duck confit from this challenge.
2 onions, chopped
2 cloves garlic, chopped
1 tsp. olive oil
2 Tbsp. chili powder
2 Tbsp. paprika
1 1/2 tsp. cumin
1 tsp. allspice
1/2 tsp. coriander
1 1/2 tsp. cinnamon
1/2 tsp. cayenne
2 cloves, crushed
1 lb. brisket, chopped into 1/2 inch cubes
4 oz. home made bacon, sliced into 1/4 inch batons
8 oz. breakfast sausage, broken up
4 oz. duck confit, shredded
1/3 can (~ 6 oz.) canned plain tomato sauce
1/2 can (~ 1 c.) canned plain diced tomatoes
2 bay leaves
1 square (~2 Tbsp.) unsweetened chocolate, chopped
1 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
1 (15 oz.) can kidney beans
Huge handful shredded extra sharp cheddar per person
Spaghetti
In a dutch oven or other large heavy bottomed pot over medium heat, brown the bacon, brisket and sausage in batches, removing each batch as it is browned. You’re aiming to develop flavors here. If your fond (the brown bits) on the bottom of the pot is getting too burnt, add a little water to loosen. Save it if you can, but if you can’t, pitch it.
After the meats are browned, add 1 tsp. olive oil to the pot along with the onions and garlic. Cook until beginning to soften, about 5 minutes.
Add the meat back to the pan along with the spices, beans, tomatoes, tomato paste, vinegar and Worcestershire sauce. Add water until the mixture is covered by 2 or so inches. I made my chili in a 5 quart dutch oven and added water to the fill line.
Bring to a boil, cover, and simmer 2 hours until everything is very tender and delicious.
Let sit, uncovered, a few hours until ready to serve. You want to give the flavors a chance to mix, mingle and marry.
When you’re ready to serve, turn the heat on to medium while you cook the spaghetti (following package directions).
When your spaghetti goes into the pot, add the duck to the chili. Stir to combine.
Serve the chili over the spaghetti and top with a huge handful of cheese per serving.
Serves 6 – 8, depending upon your serving size.
December 5, 2011
I’ve been serenaded all afternoon by the grand opening of a new Puerto-Cuban seafood restaurant across the way. Took me awhile to figure out it wasn’t just a loud car at the stoplight. At least he’s enthusiastic. I’ll take this guy over blaring subwoofers pointed for maximum echo from the Pawn shop down the street any day.
Gastography 