Dena’s Tips 11-2-12

A note that we do not distribute on Thanksgiving as we are all too busy in the kitchen! I hope to have some special items for your feast on 11-15.

With the exception of the salad mix, you could cut all these veggies and the pears (add them last) and have a great oven roasted dish; a very colorful mix this week!

Kohlrabi from Gemini Farm South is a member of the cabbage family – I have eaten it raw since I was a kid, sliced thin and lightly salted. It also is a great ingredient in cole slaw (the kohl in kohlrabi is from the word cole in cole slaw, BTW.) You can oven roast them, pickle them, and add to any salad. Here is a link to a spicy Indian recipe-

One farmer tells me that chefs in Santa Fe can’t get enough kohlrabi to make gratin dishes. Here is a link to a recipe – 
These particular kohlrabi were picked in the chilly dark in Chimayo after farmers Brett and Alexis fortified themselves with a hot toddy. I asked if they used headlamps and Brett told me they picked by moonlight!

Organic Kieffer pears from Synergia Ranch – this is a firm pear good for cooking, though I had one raw and it was wonderful. Here is a link to a pear strusel cake –

Also remember my mom’s specialty of upside-down pear gingerbread; butter a baking pan, place peeled, halved pears, cut side down on bottom of pan; add gingerbread batter (I use fresh ginger for extra flavor and kick) and bake according to gingerbread directions. Serve warm or room temperature with whipped cream.

Here is a great recipe for the acorn (or any other) squash. Peel and seed the squash. Cut into 1 inch chunks, toss with coconut oil, place in large skillet in 350 degree oven. Shake/stir every 15 minutes; after 30 minutes, add similar sized chunks of apples (or Kieffer pears) and onions, also tossed in coconut oil. Shake every 10 minutes till all ingredients are tender. Sprinkle with garam masala and stir one more time (you can use curry powder in a pinch.) This recipe is a combination of sweet, tart and savory; can be reheated and eaten as a leftover.

And lastly, a recipe for potatoes and cabbage
1 pound all-purpose potatoes, washed but not peeled
1 pound green cabbage, shredded (4 cups)
1 large onion, chopped (1 cup)
1/4 cup skim or low-fat milk (rice, soy or almond milk are great too)
1 tablespoon butter or margarine
3 ounces sharp Cheddar (or other hard cheese or soy cheese), coarsely grated, divided
Freshly ground pepper to taste 
Salt, if desired, to taste

1. Boil the potatoes in lightly salted water until they are very tender but not mushy. Drain them, reserving the cooking liquid and set them aside to cool somewhat.
2. Using the potato water (you may have to add more water), boil the cabbage and onion for 5 minutes. Drain the vegetables and set them aside.
3. When the potatoes are cool enough to handle, peel off the skin, place the potatoes in a bowl, add the milk and the butter, and mash them until they are smooth.
4. Add the reserved boiled cabbage and onions to the potato mixture.
5. Mix two-thirds of the cheese with the potato mixture. Season with pepper and salt, if desired, and transfer it to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top.
6. Heat it thoroughly in a moderately hot oven and until the cheese on top browns slightly. Serve. (Note: the oven temperature is not critical – it can be between 350 and 425 degrees, depending on what else you are using the oven for.) 

This is a favorite food in Ireland and Scotland. The dish can be prepared in advance through step 5, refrigerated, and heated at serving time.
Keep it toasty in your kitchen!


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