Cauliflower Collard Tacos

Normally we don't blog taco nights (aka Friday nights), but these were rather tasty and deserve blogging.  We essentially took the Rick Bayless garlicky greens tacos as our start.  Carmelized some onions while the collards were boiling, then threw the cauliflower in with the greens.  Mixed it together with some frozen tomatillo sauce (not too much, the weren't real saucy), then topped with feta.  Yum.

Daikon Radish Patties

Originally a grant farms email recipe, duplicated below for your pleasure:

1 1/2 cups daikon radish (grated)
2 tsp salt
1 clove garlic (minced)
1/2 red onion (finely chopped)
1 egg (beaten)
1/2 cup Italian seasoned bread crumbs
1/2 tsp ground black pepper
1/2 teaspoon paprika
1/2 tsp chile-garlic sauce (such as Sriracha)
1 1/2 cups vegetable oil for frying

Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes. Drain daikon.

Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.

Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

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These were fairly tasty.  Especially with some of the lemon creme fraiche from the soup from earlier this week.  Made a kale caesar to go along with it.

Broccoli-Cauliflower Mangalore Curry

Dance of the Spices, pg 251.  Essentially doubled the recipe and used a whole can of coconut milk.  May have over-tamarinded it.  Also, could have used ground pepper instead of the peppercorns.  Served over rice.

Also made Spicy Urad Dal with (no) tomato and fennel from some urad dal that Nate gave us.

http://foodandspice.blogspot.com/2012/01/spicy-urad-dal-with-tomato-and-fennel.html

I didn't use tomato because I was lazy.  Maybe it would have been better with it, but we found it to be rather plain.  The dal itself didn't seem to have a good flavor.  Ah well, the curry was tasty.

Potato, Cabbage and Leek Soup

Epicurious, but from Bon Appetit March 2011.

http://www.epicurious.com/recipes/food/views/Potato-Green-Cabbage-and-Leek-Soup-with-Lemon-Creme-Fraiche-364109

Served with good bread.  Quite good soup.  Could have used more potato and cabbage, but amazingly I restrained myself.

The creme fraiche was a nice touch.


INGREDIENTS

1/2 cup crème fraîche or sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
2 tablespoons (1/4 stick) butter, divided
1 tablespoon extra-virgin olive oil
6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
3 large garlic cloves, pressed
3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
1 2 x 2-inch piece Parmesan cheese rind (optional)
1 Turkish bay leaf
6 cups (or more) low-salt chicken broth
2 tablespoons chopped fresh chives (for garnish)

PREPARATION

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.

Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

Kohlrabi fries

Somewhat casual dinner tonight.  Made a leftover burger for myself.  But also kohlrabi fries.  Chopped them somewhat small, tossed them with oil, salt and pepper and baked them at 450 for 45 minutes or so.  They were slightly over-salted but still delicious.

Red Bean Gumbo with Greens

Deborah Madison, pg 321.  This was quite delicious.  We used a bunch of collards and a bunch of kale, plus some random red beans from the Grant Farms CSA.  We didn't have celery which was a bummer, and only one bell pepper.  The roux didn't turn out quite right (didn't get dark reddish brown).  I need to work on my roux-fu for next time.  Because there will be a next time.  Served over brown rice.

Celery root, Finger Squash and Apple Soup

http://www.grantfarms.com/index.cfm/category/729/celery-root-finger-squash-and-apple-soup.cfm

Apple Stock:

http://www.grantfarms.com/index.cfm/category/722/apple-soup-stock.cfm

This was pretty delicious.  The stock recipe only yielded two quarts, so I added an extra quart to the soup.  We also topped the soup with blue cheese.