Shitake Mushrooms
Laura: Not Your Grandmother's Beef Stronganoff
Julia:
Collard Greens
Laura: Sauteed Collards with Garlic
Julia: Collards Stuffed with Red Beans
Leeks
Laura: Leeky Clam Chowder
Julia:
Turnips
Laura: Turnip Gratin
Julia:
Brussell Sprouts
Laura: Oven Roasted Brussel Sprouts
Julia:
Beets
Laura: Beet & Pistachio Salad
Julia:
Apples:
Laura: Apple, Squash & Leek Gratin
Julia:
Shallots:
Laura: Not Your Grandmother's Beef Stroganoff
Julia:
Sunday, February 19, 2012
Tuesday, February 7, 2012
Winter Session 2012 - Week 1
Celeriac
Laura: Celeriac Mash
Julia: Celeriac Salad (recipe below)
Carrots
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
Apples:
Laura: ate them raw, unembellished
Julia: We just ate them plain. Why mess with perfection?
Eggs:
Laura: Breakfast Sandwiches
Julia: Anna's Famous Cheese Puffs
Garlic:
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.
Laura: Celeriac Mash
Julia: Celeriac Salad (recipe below)
Carrots
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
Apples:
Laura: ate them raw, unembellished
Julia: We just ate them plain. Why mess with perfection?
Eggs:
Laura: Breakfast Sandwiches
Julia: Anna's Famous Cheese Puffs
Garlic:
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
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
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