Sunday, February 19, 2012

Winter Session 2012 Week 2

Shitake Mushrooms

Laura:  Not Your Grandmother's Beef Stronganoff

Collard Greens

Laura:  Sauteed Collards with Garlic
Julia:    Collards Stuffed with Red Beans


Laura:  Leeky Clam Chowder


Laura: Turnip Gratin

Brussell Sprouts

Laura: Oven Roasted Brussel Sprouts


Laura:  Beet & Pistachio Salad


Laura:  Apple, Squash & Leek Gratin


Laura:  Not Your Grandmother's Beef Stroganoff

Tuesday, February 7, 2012

Winter Session 2012 - Week 1


Laura:     Celeriac Mash

Julia:     Celeriac Salad (recipe below)


Laura:     Farfalle w/ Carrots & Sage
Julia:       Pot Roast w/ Garlic & Thyme
Winter Squash

Laura:     Black Beans and Rice Your Way    

Julia:       Black Beans and Rice Your Way

Potatoes - yellow

Laura:     Celeriac Mash

Julia:         Pot Roast w/ Garlic & Thyme

Dry Black Beans:*

Laura:       Black Beans and Rice Your Way

Julia:         Black Beans and Rice Your Way    


Laura:     ate them raw, unembellished 
Julia:       We just ate them plain. Why mess with perfection?


Laura:        Breakfast Sandwiches 

Julia:          Anna's Famous Cheese Puffs

Laura:         "La Poubelle" Stir-Fry    

Julia:           Pot Roast w/ Garlic & Thyme

Cabbage was also included in the regular share, but due to allergies in both our families we were given an extra share of carrots.

 Celeriac Salad   

 I prefer this to the "typical" preparation of celeriac which usually involves cooking then pureeing it. For some reason that doesn't feel very wholesome to me. This recipe is something my 6 year old ate at dinner, then asked for again as a left-over. Quite tasty. This has by far been my best effort with celeriac.   Tasty with a sprinkling of ground chile. I used regular (meaning not hot) New Mexico red chile. (yes it is spelled with an e, not an i. Something I picked up after living there.) Who could go wrong with lime and ground chile?     J.

1 pound celeriac, or so
Juice of a lime (the zest would be good, too)
1 tablespoon white wine vinegar
1 tablespoon olive oil (use the good stuff for this)
Sugar to taste- I skipped this. No need for sugar
Salt & pepper to taste
Leaves from celery, chopped-or some parsley.

Slice off the exterior of the celeriac (just use a knife, it's too big a job for a vegetable peeler). Use the benriner, or a mandolin to cut thin-thin-thin ribbons. Add the remaining ingredients. Serve immediately.

*Black Beans - There is something seriously special about Farmer Erick's black beans. I don't know why, but they have this amazing aroma while they are cooking. They taste like no other bean I have ever eaten. I keep forgetting to drop a bit of kombu in the beans while they are cooking, but I never notice the difference. FYI, kombu is a seaweed that, when added to beans while cooking, can decrease some of the gassiness. Generally just a thumb sized piece is great, and it has very little effect on the flavor. Another way to avoid gas is to simmer the beans for 5 or so minutes, and drain the water. I have trouble doing that with Erick's black beans, because I see some color change in the water, and I don't want to let that goodness go. Too sentimental. I don't think there are many wrong tricks about beans.....other than not eating them.  -- Julia