Pommes Annette
This recipe was one of several in Mark Bittman's article last weekend on Yukon Gold potatoes. Here's a link to the article for more variations on baked, braised, and mashed recipes.
Heat oven to 400. Peel and thinly slice all-purpose potatoes (consider
using a food processor). Toss with 3 tablespoons melted butter or oil
and neatly layer in a 10- or 12-inch ovenproof skillet. Bake for 30
minutes; slide the cake out onto a plate, cover with another plate,
invert it and slide it back into the skillet, with a little more butter
or oil if necessary. Continue cooking until potatoes are done and top is
browned, 20-25 minutes; cut into wedges.
Boiled Potatoes with Parsley and Dill
This is the kind of potato salad I like. No mayonnaise or goopy
sauce, just potatoes and herbs, super simple and flavorful. A plate of
these potatoes with german-style sausages and a scoop of arrowhead
coleslaw would make a fine winter picnic-by-the-fireside.
6 red potatoes (about 2 pounds), peeled and halved
2 to 3 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1 tablespoon fresh dill, finely chopped
2 tablespoons torn fresh curly leaf parsley
Directions
Place potatoes in a large pot of water. Bring to a boil, and cook
until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving
bowl, add butter, and season with salt and pepper. Toss with herbs.
Risotto with Red Kale and Red Beans
Vegetables with red pigments are a good sign of anthocyanins, the
beneficial flavonoids that are known for antioxidant properties and are
present in purple and red vegetables. This is a good way to get a heavy
dose.
2 quarts chicken or vegetable stock, as needed
1 tablespoon extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio or carnaroli rice
1 to 2 garlic cloves (to taste), green shoots removed, minced (optional)
1 teaspoon fresh thyme leaves, roughly chopped
Freshly ground pepper to taste
1/2 cup dry white wine, like pinot grigio or sauvignon blanc, or rosé
1 bunch red kale, stemmed and washed thoroughly in 2 changes of water
1 15-ounce can red beans, drained and rinsed
1/3 cup freshly grated Parmesan cheese (1 1/2 ounces)
Put the stock or broth into a saucepan and bring it to a simmer over
low heat, with a ladle nearby or in the pot. Stack the kale leaves and
cut crosswise into thin ribbons. Set aside.
Heat the olive oil over medium heat in a wide, heavy skillet or in a
large, wide saucepan. Add the onion and a generous pinch of salt, and
cook gently until it is just tender, about 3 minutes. Do not brown.
Stir in the rice, thyme and the garlic (if using) and stir until the
grains separate and begin to crackle. Add the wine and stir until it is
no longer visible in the pan. Begin adding the simmering stock, a couple
of ladlefuls (about 1/2 cup) at a time. The stock should just cover the
rice, and should be bubbling, not too slowly but not too quickly. Cook,
stirring often, until it is just about absorbed. Add another ladleful
or two of the stock and continue to cook in this fashion, stirring in
more stock when the rice is almost dry. You do not have to stir
constantly, but stir often.
After the first two additions of stock, stir in the kale, and continue
to cook in the same fashion until the rice is tender all the way
through but still chewy, about 15 minutes. Taste and adjust seasoning,
adding salt and pepper to taste. Add the beans and another ladleful of
stock to the rice, along with the Parmesan, and remove from the heat.
The mixture should be creamy (add more stock if it isn’t). Stir for
about half a minute, then serve.
Mashed Potatoes with Kale or Zucchini
Another article from Bittman, will work well with this week's red
kale and even the shredded zucchini. Sautee the kale or zucchini in oil
and salt, until the kale is soft or the zucchini is just slightly
browned, before mixing them in with the potatoes.
While potatoes boil, heat 1/4 cup olive oil in a skillet with 1
tablespoon minced garlic and a sprig of rosemary or thyme. When the
garlic is colored (not brown), add drained potatoes to the olive oil and
mash, adding a bit more oil if you like. Mash in 1 pound cooked,
chopped spinach, kale or other cooked greens. Garnish with buttered
breadcrumbs.
Zucchini Bread
Delicious. Period. This recipe yields 2 loaves or approximately
24 muffins. Make sure to let your zucchini thaw and then drain in a
colander for a half-hour before using it in the recipe.
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F. Grease and flour two 8×4 inch loaf pans,
liberally. Alternately, line 24 muffin cups with paper liners. In a
large bowl, beat the eggs with a whisk. Mix in oil and sugar, then
zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda,
baking powder and salt, as well as nuts, chocolate chips and/or dried
fruit, if using. Stir this into the egg mixture. Divide the batter into
prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester
inserted into the center comes out clean. Muffins will bake far more
quickly, approximately 20 to 25 minutes.
Arrowhead Coleslaw
Add apple slices to sweeten this recipe, or grated valentine radishes for spice!
1 medium Arrowhead cabbage
1 carrot
2 tablespoons finely chopped red onion
1 cup mayonnaise, preferably home-made
2 tablespoons water
3 tablespoons white wine vinegar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon dry mustard, or 1/2 teaspoon Dijon-style mustard
Using a large, sharp knife, remove the hard core from the cabbage and
then cut the cabbage very finely. While it may be tempting to use a
food processor, the best results are achieved by hand. You should have
about 8 firmly packed cups. Using a vegetable peeler or mandolin,
scrape the carrot and then cut it into long, fine strands or paper-thin
slices about the length of the cabbage shreds. Place the cabbage,
carrot, and onion in a large bowl. In a small bowl stir together the
mayonnaise, water, vinegar, caraway seeds, salt, and mustard. Using
your hands, combine the mayonnaise dressing with the cabbage mixture.
Cover and refrigerate the salad for up to 3 hours.
Easy Radish Salad Recipe
This is a great way to just enjoy the mild, crisp flavor and texture of daikon. From the blog Sarah's Cucina Bella.
2 cups julienne cut daikon radish (you can use a food processor to shred it)
1/2 cup julienne cut valentine radish
1 tsp kosher salt
1 tbsp seasoned rice vinegar
2 tsp granulated sugar
1 tsp sweet rice wine (mirin)
OPTIONAL: crushed peanuts
Place the daikon in a colander/mesh strainer over a bowl or the sink
and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out
excess water and then rinse well with cold water. Drain. In a small
saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook
over medium heat, stirring constantly, until the sugar dissolves (this
will only take a few minutes). Transfer the daikon to an airtight
container and pour the rice vinegar mixture over. Shake or stir well to
combine. Chill for 20 minutes before serving. This can store for up to a
few days in the fridge, if it lasts that long. If desired, serve topped
with crushed peanuts.
Daikon Radish and Kale Soup
It almost feels silly to write this as a recipe, it is so easy to
throw together. There is nothing flashy about this concoction, but it
is the perfect thing to feed yourself as you feel a cold coming on, the
few right flavors to have in a steaming hot bowl before a good night
sleep.
5 cups vegetable broth
4 cups kale
15 oz. daikon radish
2 tablespoons garlic, sliced
Tear kale leafs in to bite size pieces and boil in broth with garlic
for about 30 minutes. Slice the daikon into half-moon 1/8″ pieces and
add to broth. Boil about 20 minutes.
Old Fashioned Oatmeal
This
is just the basic how to cook recipe. I make a pot of this probably 5
mornings a week. There are endless possibilities of what you might add
to your oatmeal including honey, maple sugar or syrup, dried fruits,
frozen berries, sliced apples or melons, etc. You can go totally dairy
free, omitting butter and using all water, no milk, or add just as much
of those as you like. Adding sliced peeled apples before you bring to a
boil is really yummy as the pieces soften so they are like apple pie in
your oatmeal.
2 cups dry rolled oats
3.5 cups water (or some milk if you want to make it richer)
1/4 tsp salt
1 TB butter (optional)
Place
oats, milk, water, butter and salt in a medium saucepan and stir to
combine. Place over medium-high heat and bring to a boil. Stir, reduce
heat to very low and simmer, uncovered, for five to 10 minutes, until
all the liquid is absorbed and oats have softened to a porridge. Divide
into bowls and garnish with dried fruit and sweetener of your choice and
a good few glugs of milk.
Breakfast Apple Granola Crisp
From my beloved recipe source, Smitten Kitchen. A perfect excuse
to eat dessert for breakfast. Granola is a breakfast food, right?
3 pounds apples, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar,
cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until
apples are evenly coated. In a medium saucepan, melt the butter with the
honey. Stir in the flour, oats, almonds, coconut and another pinch of
salt until clumps form. Sprinkle evenly over the apple mixture and bake
in the oven for about 45 to 55 minutes, or until the apples are softened
and bubbly. Should the granola brown before you wish it to, cover the
baking dish carefully with foil for all but the last few minutes of
baking time, when removing the foil will help the granola recrisp. Cool
to room temperature and then stash in the fridge to eat with your
morning yogurt.
It's
only Jan. 15 but spring is coming. Afternoons last a little longer,
morning now dawns before 7. The first tomatoes are up and next week when
Melissa returns from vacation in Panama we'll begin to start lots of
other seedlings. I'm fully confident that we'll have our best crops ever
this year. We learn so much each season and it's still so easy to make
significant improvements that barring a hail disaster or something of
that sort we almost have to do better. It's so gratifying to find
solution to problems, to permanently solve an issue that has plagued the
farm for a time, to move ahead. That is really the spirit of Pete's
Greens and everyone who works here, to keep striving for the next thing.
Arrowhead Cabbage -
This is a cone-shaped cabbage variety with a smooth leaf and a
delicate, summery texture. The tender sweet flavor of arrowhead makes
it perfect for eating raw in slaws and salads. 
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