Potato and Winter Greens Frittata
Leftover frittata makes a great grab and go breakfast! From bigoven.com.
6 large Swiss chard or kale leaves
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
3 small boiling potatoes, peeled and diced finely
6 large eggs
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
Ground black pepper
1 teaspoon unsalted butter
Wash the greens and pat very dry. Cut off and discard the stems, then
gather the leaves into a tight bundle and finely chop them.
Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add
the onion and garlic, and saute until the onion turns golden, about 10
minutes. Mix in the potato and cover the pan. Cook, shaking the pan
occasionally, until the potato is tender and the onions are brown, about
10-15 minutes. Remove the cover and pile on the greens. Cover again and
cook, tossing occasionally, until the leaves are wilted, about 5
minutes. Scrape this mixture onto a plate and let cool. Wipe the pan
clean.
Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt and pepper. Stir in the cooled vegetable mixture.
Melt the butter in the skillet over low heat and swirl it around to
coat the sides of the pan. Pour in the egg mixture. After about 5
minutes, when the edges begin to set, help the liquid egg pour over the
sides of the frittata by occasionally loosening the edges with a rubber
spatula and tilting the pan. It should take about 15 minutes for the
frittata to become almost completely set.
Preheat the broiler. When the frittata is about 80 percent cooked,
slide it under the broiler for a minute or so, until the top is set. (If
the handle of your pan isn't ovenproof, wrap a few layers of foil
around it before placing it under the broiler.) Let the frittata cool 10
minutes before cutting it into wedges.
Napa Cabbage Salad Recipe
From www.elise.com.
This is a great salad - much of it can be made ahead, and then
assembled when you are ready to serve. If you still have pac choi in the
fridge, use the crunchy white parts of the stems sliced thinly as a
substitute for the snow peas. Serves 7-8.
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions (including greens)
2/3 cups lightly packed fresh cilantro leaves
Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking
sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR
toast in stick-free or cast-iron skillet on medium high, stirring
frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, turnips, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy
sauce, garlic, sesame oil, ginger, and cayenne until sugar has
dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Stir Fried Napa Cabbage and Carrots
Here's a simple quick
recipe that you could serve with brown rice. This is a basic stir fry
into which you could sub in various vegetables, or mix in cooked pork,
chicken, or beef. From the 75th Anniversary Edition of the Joy of
Cooking.
Combine in small bowl:
2.5 TB tamari
1 tsp toasted sesame oil
1/4 tsp crushed red pepper
1 TB canola oil (or sunflower)
2 garlic cloves, minced
1 TB fresh ginger, peeled and minced
2 cups shredded carrots
1 medium Napa Cabbage, thinly sliced
Minced parsley or cilantro
Heat a wok or large skillet over high heat. Add and stir fry the
garlic and ginger for a few seconds taking care not to allow the garlic
to brown. Add the carrots and stir fry for 3 minutes. Add the cabbage
and stir fry until tender, about 3 more minutes. Add the tamari mixture
and heat through, stiring to coat the vegetables. Serve garnished with
minced parsley or cilantro.
Cilantro and Potato Soup
This is such a good time of year
for soup, just as your getting used to the cold, but need something
warm and comforting every time you sit down to a meal. Like most soup
recipes, there is lots of room for improvisation here with some options
given below.
2 TB olive oil or butter
2 medium onions, finely chopped (or 2 leeks)
4 garlic cloves, finely chopped
1 quart chicken broth (or vegetable broth)
2 medium potatoes, peeled and coarsely chopped
salt and pepper
1 pinch red pepper flakes
2/3 cup fresh cilantro, finely chopped
lime juice
Saute onion and garlic slowly until tender. Add the broth, potatoes.
Cook til the potatoes are tender about half an hour. Add most of the
cilantro leaving a few tablespoons for garnish. Use an immersion blender
or food processor to puree. Serve hot or cold, and garnish with the
remaining fresh cilantro. Add a squeeze of fresh lime juice before
serving.
Optional: add 1 diced, seeded jalapeno pepper along with the broth and
potatoes. Add up to 1/4 cup of cream to soup just before serving. Add a
couple chopped scallions to the soup after pureeing.
Celeriac Soup
There are many variations one could use to turn out a lovely soup
using the ingredients in this share. The recipe below is just a
suggestion. Soup is a great place to experiment. If you don't have an
ingredient omit it and/or substitute something similar. Try adding other
herbs if you'd like. A bit of sage or thyme would be nice in this
soup.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes (or sunchokes or combo) to scrubbed and chopped
2 carrots to peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and
simmer until tender. For more flavor, remove cover and simmer until
onions have browned slightly. Add garlic and celery and simmer 2-3
minutes more. Add the other vegetables and let cook for about 5 mins.
Add the chicken stock and bay leaf and water if needed, enough to cover
the vegetables. Season with salt and pepper. Bring to a boil, then
reduce and simmer covered for about 20 mins, until the vegetables are
tender. Puree in batches in a blender or use a hand mixer to puree the
vegetables. If you think your soup is too thick, add some water or more
stock. Taste and adjust seasoning to your liking.
For garnish consider a dollop of creme fraiche or yogurt or cream,
(especially if you used veg stock). Crumbled bacon or some
crumbled/grated cheddar on the top of each bowl would be delicious and
make a very hearty meal with a hunk of this week's bread.
I saw a recipe for a very similar celeriac soup in which the
vegetables and broth were all thrown together in a Dutch oven, simmered
on stove top for 5 minutes, then simmered in the oven covered for 3
hours. Not a quick dinner solution but this method would sweeten and
deepen the flavors and would be lovely.
Breaded and Fried Celeriac
From Mark Bittman's cookbook,
How to Cook Everything Vegetarian, this process results in crunchy, yet
tender celery root strips. Serve with the parsley pesto below. You can
also try this procedure with winter squash served with a curried
mayonnaise.
1/2 cup flour
2 eggs, beaten, seasoned liberally with salt and pepper
1 cup plain bread crumbs
large celeriac, peeled and cut into 1/4 inch thick slices
3 TB butter, plus 3 TB olive oil for frying
Set out three shallow bowls, next to each other in order, one with
flour, another with eggs and third with bread crumbs. To bread celeriac,
toss with flour, shaking off extra. Immerse in eggs, then toss to cover
with bread crumbs. Set on a parchment-lined cookie sheet until all
pieces have been breaded. Heat oil in a medium frying pan over medium to
medium-high heat, so that oil reaches about 350F. Fry celeriac,
allowing space between each piece, until golden. Flip and fry the other
side, about 5-10 minutes total. Drain on paper towels. Repeat with
remaining celeriac. If you have a lot of vegetables to cook, keep fried
vegetables warm in a 200F oven set on a cooling rack over a cookie sheet
for 10-15 minutes. Serve with parsley pesto.
Lion's Head Meatballs
A
traditional Shanghai casserole dish featuring oversized pork meatballs
and greens. The large meatballs are meant to represent a lion, and the
shredded greens its mane.
1 pound bok choy, Napa cabbage, or spinach leaves
1 – 2 green onions or scallions, minced
1 teaspoon minced ginger
1 large egg
1 pound ground pork
3/4 teaspoon salt
1 teaspoon granulated sugar
2 1/2 teaspoons pale dry sherry
3 tablespoons light soy sauce, divided
1/2 teaspoon Asian sesame oil
Black or white pepper, to taste, optional
2 - 3 tablespoons cornstarch or flour
Wash and drain the bok choy or other greens. Cut crosswise into 3 inch strips. Mince the ginger and green onion.
In
a small bowl, beat the egg with a fork. In a medium bowl, combine the
ground pork with the green onion, ginger, salt, sugar, dry sherry, 1
tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg,
using your fingers to mix together the ingredients thoroughly. Add as
much flour/cornstarch as needed to make so that the mixture is not too
wet. (I start with 2 tablespoons and then add 1 teaspoon at a time).
Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round.
Heat
2 tablespoons oil in a skillet or wok on medium-high heat. When the oil
is hot, add the 4 meatballs. Cook for 5 minutes until browned on the
bottom. Turn and cook the other side (adjust the heat if the meatballs
are cooking too quickly).
In
a flameproof casserole dish or saucepan that is large enough to hold
the meatballs, heat the chicken broth and 2 tablespoons soy sauce to
boiling.
Add
the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add
the bok choy. (You can arrange the bok choy on top of the meatballs so
that it steams, or lay some right in the broth if there is room). Simmer
for another 15 minutes or until the meatballs are cooked through and
there is no pinkness in the middle.
To serve Lion's Head Meatballs, serve each meatball on a small plate
surrounding by the greens, or in soup bowls with some of the bok choy
and broth. You can also thicken some of the broth with a cornstarch and
water thickener and pour over the meatballs.
Meatballs to go in Tomato Sauce
This is a
recipe for meatballs that you can make and add to your favorite tomato
sauce. Like many recipes this one calls for a mix of ground meats, but
you can use just pork or just a couple ground meats. It's important
that there are enough dry ingredients to help hold the meatballs
together. If after mixing these, they feel a bit wet/loose, add a bit
more bread crumbs. The final step in making these is adding them to
your favorite tomato sauce which you should have on the go in a pot
ready when you have finished browning the meatballs.
1 teaspoon salt
1/2 cup fine fresh bread crumbs
1/2 cup whole milk
1 1/2 lb meatloaf/meatball mix (mixed ground beef, pork, and veal)
1 medium onion, coarsely grated
5 tablespoons chopped fresh flat-leaf parsley (or use 4-5 tsp dried)
1/4 teaspoon dried hot red pepper flakes
1 1/2 tablespoons vegetable oil
2 TB parmesan or other aged sharp cheese
1 egg
stir together bread crumbs and milk in a large bowl and let stand 5
minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and
remaining teaspoon salt and blend with your hands until just combined
well (do not overmix). Beat one egg in a bowl and add egg to mixture
blending well. Form 2-tablespoon amounts into meatballs (about 20).
Heat oil in a 12-inch heavy skillet over high heat until hot but not
smoking, then sauté meatballs in 2 batches, turning occasionally, until
well browned, about 5 minutes. Transfer browned meat balls with a
slotted spoon to a pot of waiting hot tomato sauce where they will
finish their cooking. In a pot of simmering sauce the meatballs should
only take 5 mins to cook through. Test one to be sure, there should be
no remaining pink inside.
This
week Localvores and Pantry members will receive Gleason Grains Snake
Mountain Sifted 100% Organic Stone Ground Wheat Flour. Ben and
Theresa's farm is in Bridport, where Ben has dedicated 32 years to
growing wheat. This special sifted flour is produced by taking finely
milled whole wheat flour and sifting around 50% of the bran out but
leaving the nutrient packed germ intact. The end result is a lighter
wheat flour that can be used in many places you would use an all purpose
flour with a tastier and healthier result. The flour is wonderful for
breads & pizza dough, and you can use it for muffins and pancakes
and baked goodies. I use this flour alone for pancakes and muffins and
sweet breads. For cookies and sweeter confections I use a mix of this
flour and Tom Kenyons VT white that you received earlier this share, or
I'll use some of the whole wheat pastry flour you have received
October. I hope you have been enjoying using these different flours
these past weeks! 
Up on top of a ridge in Huntington with the Long Trail running by, Beth and Bruce raise beef, poultry, pigs, and poultry at 
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