A few weeks ago, Tara challenged me to recreate the carrot/ginger finger sandwiches that we had at the Empress Hotel in Victoria, British Columbia. As we hadn't been there in over three years, this was a bit of task. The results were not similar in the least, but tasty nonetheless. I call this a small victory on my part.
As I've been ill since the airplane ride back from Tucson, this was the most I could do in the kitchen. And as I'm still recuperating a bit, this is about a good of a post as I can manage. We'll see how I feel tomorrow, and if I can find anything worthwhile to get me out of this physical state of badness.
In a large bowl, combine the carrots, cream cheese, mayonnaise, and ginger paste. Drain any excess liquid that might have accumulated (ginger paste can be a tad watery). Salt and pepper to taste.
Meanwhile, toast the bread. Spread the carrot mixture on the toasted bread and top with bean sprouts. Top the sandwich off and slice and serve.
Serves 8
While spanikopita is not the first dish that springs to mind at Christmas time, a bite-sized version has managed to work its way onto my standard holiday party menu. Sure, chopped roasted red peppers would add a festive flare to the green spinach and white pastry. But I like the taste as is, and why complicate things at an already crazy time of year?
I'm not sure why these are so popular during the holidays. Perhaps guests are looking for an alternative to the high-calorie hors d'oeuvres? Maybe they count each spinach-filled triangle as one of their daily 5-to-10? Or maybe it's the Mediterranean theme? My olive tapenade rolls get gobbled, too. (Note: I'm not including a photo of the tapenade rolls since they're so ugly I am forced to keep the light low. Black olive fans can click the link above to get the recipe from my blog.) Regardless of the reason, hot treats disappear quickly during parties.
But rolling hors d'oeuvres is not a last-minute task. So, I make them ahead of time in stages. I usually make the filling a day before then roll and pre-bake when I have a free hour. I timed myself and it took about 45 seconds to roll each hors d'oeuvre. I bake them for 10 minutes and pop them in the refrigerator until guests arrive. Then it's another 10 minutes to serving. It sounds like a lot of work, but if you break it into three stages, it's doesn't take a lot of time. And when guests find out you made them yourself, they're doublely delighted.
Hmmm. Maybe homemade is the reason behind their popularity?
Party-sized Spanikopita
Makes about 4 dozen
Ingredients
Filling:
2 pkgs frozen chopped spinach, thawed, drained and squeezed through sieve to remove excess moisture (don't pre-cook)
1 tbsp oil
2 onions, minced
1 clove garlic, minced
3 eggs
1/4 cup fresh dill, minced
12 oz pkg (375 g) feta, crumbled
For wrap:
1 pkg phyllo pastry, cut in half crosswise
canola oil or melted butter
Instructions
Defrost phyllo according to package directions. Cut in half crosswise.
Saute onions and garlic until soft. Add to spinach. Mix in dill and egg, blending thoroughly.
Add crumbled feta and stir gently. (You can refrigerate the filling for a day or freeze for a week.)
When ready to assemble, brush pre-cut sheet of phyllo with oil or butter. Fold sheet in thirds lengthwise to form a long narrow strip.
Place 1 tbsp of filling at the top of sheet to one side. Fold corner over filling to a form triangle. Roll up, maintaining triangle shape.
Place on ungreased cookie sheet. Brush with more oil.
If eating right away, bake according to package directions (usually 375F for 15 to 18 minutes.)
If you plan on eating them later, bake 10 minutes at 375F, refrigerate when cool. Reheat at 375F for 10 to 12 minutes or until golden brown.
This past week was supposed to be cookie week, so as I could send out a variety of Christmas packages to loved ones near and far. Alas, this was not to be.
I have spent the past week going over notes from the publisher on book related items, the last edit before it officially goes to print. So I have been focused on that rather than on cookies. This did not make me happy. Don't get me wrong. The book process is still thrilling, but cookies should always win out, and they did not.
This has also meant that I did not have the time for extended stays in the kitchen. This meant any dinners made on my part would have to be quick and easy. Hence, this recipe.
I could write several paragraphs of flowery prose extolling the virtue of this soup. I could provide several reasons on how it touched my heart strings and brought up fond memories of long ago.
But nah...what you need to know is this: It's the perfect walking away recipe, meaning that you can do one or two items regarding the recipe and then walk away for several dozen minutes before needing to pay the soup any attention. If you're busy, it's a great recipe to do on a hectic day.
The second thing you need to know is that the lentil hater in the house thoroughly enjoyed this soup. This counts as a major victory on my part, as she has historically not liked legumes of any sort.
Double plus enjoyment if served with buttered slices of Italian bread.
In a bowl, cover the dried lentils with water for at least two hours. Drain and rinse before using.
In a large stockpot, heat the olive oil over medium heat for 5 minutes before adding the pancetta. Allow to fry for about 3 minutes before adding the onions. Cook for another 5 minutes before adding the celery, carrots, rosemary, bay leaves, and lentils. Stir well, ensuring the oil coats everything well.
Add the tomatoes and vegetable stock. Bring to a boil and then reduce to a simmer, allowing the soup to cook for at least one hour. Remove the bay leaves before serving, and salt and pepper to taste.
Serves 4
Ever since I had carrot ginger soup at Samuel's, I've had a hankering for the dish. Samuel didn't have a firm recipe but he told me he swapped green pepper for celery in the mirepoix, thickened it with a rouxe and then added full cream.
I was sorely tempted to do a full-on, ginger-laden, high-fat version like Samuel's. But when Jackie Newgent's The All-Natural Diabetes Cookbook hopped off my shelf and suggested I try a gentler, more waistline-friendly version I listened. Half my family can't take any heat beyond a nod towards the pepper grinder, and we are learning to make healthier versions for the dieters and diabetics in our midst. I'd like to complain but there will be plenty of sweets and gooey, drippy, cheesy appetizers as we march towards the holidays.
So, I gave Carrot-Ginger Potage a try. Potage is the French term for a thick pureed soup. This one is thickened with potatoes, not the usual cream. I would use chicken stock instead of water for a more layered result, but realize the author was keeping the sodium content down.
(Confession time: Being a ginger junkie with ingredients to spare, I also made a quick ginger and carrot saute as a side dish that would have been too much for unnamed family members. Drop by if you're a serious ginger fan.)
As suggested in the cookbook's sidebar, I added a half tin of fat-free evaporated milk. For the spice-fearing members of my family, I skipped the hot sauce, but highly recommend it for people who like a bit of warmth. The recipe produced a delightfully smooth soup that's light and fresh. After a month of sugar cookies and baked brie, this dish will be a more than welcomed change of gastronomic pace.
Carrot-Ginger Potage
Serves 4
2 tsp unsalted butter
1 lb baby carrots
1/2 cup sliced celery
1 1/2 cups sliced yellow onion
1 tbsp grated fresh ginger
2 medium Yukon gold potatoes, peeled and sliced
5 cups spring water
1/2 tsp sea salt, or to taste
1/4 tsp hot pepper sauce, or to taste
Directions
1. Melt the butter in a stockpot or extra-large saucepan over medium heat. Saute the carrots, celery, onion and ginger for 5 minutes.
2. Increase the heat to high and add the potatoes, water and salt. Bring to a boil. Reduce the heat to medium and simmer, uncovered for 25 minutes, or until the potatoes and carrots are very tender.
3. Use a hand blender to puree the soup right in the pot. Or puree the soup in batches in a blender, reheating in a clean pot over medium heat. (See the "hot fill" line on your blender container for guidance, if available.) Add hot pepper sauce to taste and serve hot.
Recipe is © 2007 American Diabetes Association
From The All-Natural Diabetes Cookbook
Reprinted with permissions from The American Diabetes Association
Available at all leading book stores and on-line retailers.
Last week, I talked about collard greens. Since kale and collards are very similar botanically, they have basically the same history. Kale, however, is more varied and is available in varieties that significantly differ by leaf shape, texture, and color. There are even types bred purely for their aesthetic, ornamental value. See the end of the article for pictures that show the diversity of shapes and color.
That being said, let's get to the recipes. Once again I have looked at many kale recipes around the web and found these to be the most unique and/or interesting that feature kale.
If you have a favorite use for kale, please post it in the comments.
FatFree Vegan Kitchen: Kale and Toor Dal
VegCooking: Braised Kale with Caramelized Onions
Kath Eats Real Food: Kale Chips
The Raw Chef Blog: Wilted Kale Salad w/ Chipotle Dressing
Vegan YumYum: Kale and Sun-Dried Tomato Hummus
Simply Recipes: Kale with Seaweed, Sesame, and Ginger
Nature Moms Blog: Kale, Carrot, and Flax Smoothie
Here are three pictures of kale, showing the great variation between types. The first two are edible kale, the last is an ornamental variety. Thanks to the respective Flickr users for use of their photos (click photos for more info).
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Now Playing: X's On Your Eyes by Plus/Minus.
| Ben is a graduate student at NCSU studying Crop Science with an emphasis on Sustainable Agriculture. Official foodie credentials are non-existent, other than the fact that he has been cooking for himself since he was 12 years old. You can find his personal blog at bengarland.com, photos and videos at bengarland's Flickr photostream, and his plans for a self-constructed earthen home and organic farm over at Our Farm Adventure. |
If I had to pick a single item that represents "The South" more than anything else, it would have to be collard greens. Unfortunately the rest of the country hasn't yet caught on to these delicious greens because they are near impossible to find up north or on the west coast (where they could easily be grown).
Even if you can't find them at your local market, hopefully this article will pique your curiosity and encourage you to give collard greens a try if you ever have the opportunity.
Collard greens have been cultivated for at least 2,000 years and were used by the ancient Greeks and Romans. Because of the long history of collards, their exact origin is unknown but it is probably somewhere near the Mediterranean. Loose-leaf collards are one of the oldest types of cultivated cabbage; the variety "acephala" literally means "headless" in Latin.
Collards are best when grown in the fall, just as the cool weather starts to set in and about 70 days before the average first frost date. Pick them a few days after the frost when they reach the best full flavor. In a mild winter climate like the South, collards can be grown throughout the winter.
Health-wise, collard greens (like many brassicas) are high in vitamins A, C, and K as well as manganese, calcium, folate, and fiber. Yum!
Here in the South, we cook our collards to death. Traditional recipes call for ham hock, but this being a vegetarian article, here's how I do them.
1) Take a bunch of collards, separate the leaves, and wash well. Tear the leaves off of the central vein (which can be discarded) and roughly chop. If you want to get fancy, you can chiffonade.
2) Mince 2 Tbsp garlic and 2 Tbsp onions. Put these into a pot with 3 Tbsp butter, salt, pepper, and cayenne pepper (suit to taste). Sauté until golden brown.
3) Throw in the greens, mix well, and sauté for 5 minutes more.
4) Pour in 2-3 cups vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 40 minutes. Serve with a slotted spoon and top with hot sauce.
Here are a few more delicious recipes...
Tasty Palettes: Collard Greens Poricha Kootu -- Collard greens aren't just for Southern food! Check out this tasty Indian dish.
FatFree Vegan Kitchen: Collard Greens and White Bean Soup -- This would make a great meal on a cold winter night.
VegCooking: Slow-Cooked Collards Over Polenta Cakes -- Just in case you're wondering, in the South we have a different word for polenta -- GRITS. This recipe has two southern staples in one!
Thanks to Flickr user ambernussbaum for the photo below.
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See you next week!
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Now Playing: Sounds of the Satellites by Laika.
| Ben is a graduate student at NCSU studying Crop Science with an emphasis on Sustainable Agriculture. Official foodie credentials are non-existent, other than the fact that he has been cooking for himself since he was 12 years old. You can find his personal blog at bengarland.com, photos and videos at bengarland's Flickr photostream, and his plans for a self-constructed cob house and organic farm over at Our Farm Adventure (still a very new work in progress). |
Summer is over. Cooler weather is here. And it's time to turn our focus towards the southern fall vegetables. This week the spotlight shines on cabbage.
Cabbage is available most commonly in green and purple varieties. This Brassica oleracea cabbage is a round head of leaves wrapped tightly around a central core. Other cabbages, such as Napa (Brassica campestris) or Chinese (Brassica rapa) are completely different species and not to be confused with the common type discussed here.
Cabbage is native to the Mediterranean region and has been cultivated since at least 1500 B.C. The more modern, large diameter, headed varieties were bred into use by at least 200 B.C. The ancient Greeks and Romans valued cabbage for its medicinal and health properties -- it can be used to treat inflammation and has recently been shown to have powerful anti-cancer effects. Due to its high vitamin C content, Captain Cook was able to use cabbage to fend off scurvy in his crew. Curiously, in medieval times, cabbage was denigrated as food fit only for peasants.
The most popular way to eat raw cabbage here in the United States is, undeniably, as cole slaw. This is basically shredded cabbage and carrots mixed with mayonnaise, vinegar, and spices. Raw cabbage also makes a great (and crunchier) substitute for lettuce on sandwiches.
Here in the South, we make a cabbage relish called "Chow Chow". It's a great topping for beans, peas, and other vegetables. Here's a good entry and how-to:
Southern Girl Rambling: Chow Chow Is Not Just A Type Of Dog
It's also good just plain boiled. Roughly chop a head of cabbage, add butter and salt, boil until tender, and you're done!
Cabbage is loved worldwide and is an integral part of the cultural identification of many peoples. Can you guess which cultures the following cabbage dishes come from? (Scroll past the picture for the answers)
Corned Beef & Cabbage
Sauerkraut-Wurst
Kimchee
Stuffed Cabbage
This beautiful picture of red cabbage is courtesy of Flickr user smithsoccasional.
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The answers are Irish, German, Korean, and Polish.
See you next week!
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Now Playing: Dehli 9 by Tosca.
| Ben is a graduate student at NCSU studying Crop Science with an emphasis on Sustainable Agriculture. Official foodie credentials are non-existent, other than the fact that he has been cooking for himself since he was 12 years old. You can find his personal blog at bengarland.com, photos and videos at bengarland's Flickr photostream, and his plans for a self-constructed cob house and organic farm over at Our Farm Adventure (still a very new work in progress). |
Veggie burgers are the odd-man-out when it comes to meat substitutes. There isn't any interesting ancient history behind them nor any particular tips or tricks to their preparation. Most people will probably choose to buy a prepackaged, frozen variety. But it is also very easy to make your own. Let's review the options.
Frozen veggie burgers come in several types, falling into two main categories: those made primarily from veggies, and those made from soy protein (sometimes called "textured vegetable protein" or TVP). The veggie-based burgers are more varied and are generally derived from beans, mushrooms, or mixed veggies. On the other hand, the soy burgers look and cook more like meat. Other veggie burger-ish products, such as "chickn" patties, are also available.
All of the following brands are national here in the United States. From my experience they all have something different to offer in both taste and texture. Like I've said before if you don't like one brand just try another. And if you live in a big city, be sure to check out any local (often completely homemade) veggie burgers at nearby natural foods markets and restaurants.
LightLife Patties - Light Burgers, Veggie Burgers, Mushroom Burgers, Chick'n Patties.
Yves Veggie Burgers - Meatless Chicken, Meatless Beef, Lentil & Veggie, BBQ Rice & Beans.
Dr. Praeger's - Bombay Veggie Burgers, California Veggie Burgers, Gluten-Free Veggie Burgers, Italian Veggie Burgers, Tex-Mex Veggie Burgers.
Amy's - All-American Veggie Burger, Bistro Burger, California Veggie Burger, Cheddar Veggie Burger, Quarter Pound Veggie Burger, Texas Veggie Burger.
Morningstar Farms - Asian Veggie Patties, Cheddar Burger, Garden Veggie Patties, Grillers Original Burger, Grillers Prime Veggie Burger, Grillers Vegan Burger, Mushroom Lover's Burger, Philly Cheesesteak Burger, Spicy Black Bean Burger, Tomato & Basil Pizza Burger, Classic Burger Organic, Tex Mex Burger Organic, Vegan Burger Organic, Veggie Medley Burger Organic, Tomato Basil Burger Organic, Thai Burger.
Boca - All American Flame Grilled Burger, Original Vegan Burger, Original Burger, Grilled Vegetable Burger, Cheeseburger, Vegan Burger Organic, All American Burger Organic, Garden Vegetable Organic, Roasted Garlic Burger Organic, Roasted Onion Burger Organic, Bruschetta Tomato Basil Parmesan Veggie Patty, Original Chick'n Patty, Spicy Chick'n Patty.
Sunshine Burgers - Original, Garden Herb, South West, Barbecue.
Wildwood Foods - Original Tofu Veggie Burger, Shiitake Mushroom Veggie Burger, Southwest Veggie Burger.
Gardenburger - Original Gardenburger, Sun-Dried Tomato Basil, Portabella, Veggie Medley, Black Bean Chipotle, Garden Vegan, Flame Grilled, The Classic, California Burger.
The real fun with veggie burgers begins in your own kitchen. There really is no comparison when it comes to the taste and diversity that you can create.
If you missed it the first time around, my article on squash contains a recipe for a squash-based veggie burger. Delicious!
Other great veggie burger recipes can be found in one of my favorite books, Vegetarian Burgers by Bharti Kirchner. In this relatively small paperback she shares an unbelievable array of veggie burgers, ranging from "Beet and Mushroom Burgers" to "Tempeh Walnut Burgers". It's a must-have for the vegetarian kitchen.
Here are a few great looking recipes from around the web
Mango Power Girl: Veggie Burger Number 1
The Leftover Queen: Homemade Veggie Burger Experiment
Ventures With Veggies: Homemade Walnut-Oat Burgers
The following picture is by Flickr user roboppy. Now THAT's a tasty looking veggie burger!
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See you next week!
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Now Playing: The Language of Cities by Maserati.
| Ben is a graduate student at NCSU studying Crop Science with an emphasis on Sustainable Agriculture. Official foodie credentials are non-existent, other than the fact that he has been cooking for himself since he was 12 years old. You can find his personal blog at bengarland.com, photos and videos at bengarland's Flickr photostream, and his plans for a self-constructed cob house and organic farm over at Our Farm Adventure (still a very new work in progress). |
I know it's rare for me to offer two very similar recipes back-to-back, but I so enjoyed the bumbleberry pie the other day that I wanted to see if I could create a strawberry/rhubarb pie using the same basic principles.
It turns out that I can, with a little tweaking.
But the real question here is why did I want more pie? Truth is, I wanted to bake some more. A person very dear to me passed away late last week, a person renown for her own baking skills, and I wanted to...what's the word? Connect? Pay tribute? Neither seems quite correct. I guess I wanted to be comforted, and getting into the kitchen seemed the best way to do it.
It's odd how even the acts of baking and cooking can console.
To make the dough, combine three cups of flour, the tablespoon of sugar, and the teaspoon of salt. Using your hands, mix in the butter and shortening, working with the dough until it becomes almost sand-like in its consistency. Work in the water, two tablespoons at a time, until the dough becomes one solid form. You may not need the entire half cup of water, depending upon your taste. Place the dough in the refrigerator.
After chilling in the refrigerator for one hour, divide the pie dough into two pieces. Place one of the two pieces in the freezer (wrapped in Saran wrap), the other roll into roughly a thirteen inch circle in order to place it into a 9 1/2" pie pan.
Place the pie crust in the freezer. Pre-heat the oven to 400 degrees F.
In a bowl, combine the strawberries and rhubarb, sugar, ginger, cardomom and lemon juice, folding together. When the sugar has been thoroughly incorporated, add the 1/3 cup of flour and also fold into the filling. Pour the filling into the now chilled pie shell, and smooth it level with a spoon. Dot the top of the filling with the several pieces of butter.
Take the first half of the pie dough that you had put in the freezer and grate it with a box grater over the filling, as if it were a huge chunk of cheese. Use a fork if you have to distribute the dough gratings evenly. Once done, sprinkle the top with the vanilla sugar.
Place in the oven and bake for thirty minutes. Lower the oven temperature to 375 degrees F, and rotate the pie 180 degrees, so an even baking will occur. Bake for another 25 minutes. Remove from oven and allow to cool for 2 hours.
Serves 8
We've been having a cool spring with temps in the 60's during the day and in the upper 30's at night. This is perfect weather for spinach since it flourishes during cool temps. The flavor of spring spinach is sweet and its leaves are tender. I have only one problem with spinach; it takes up a lot of room in the refrigerator.
This is a simple weeknight dinner of pasta, ground pork, spinach, morels, and spring green onions. That's it...but it really is divine and so quick and simple you can be eating dinner within 20 minutes. First thing you do when making this dish is put the water on to boil. Make sure you add at least 2 tablespoons of salt to the water, I usually add 3-4. While that is heating up brown the pork in a pan that is also large enough to hold the spinach before it wilts. Once the pork is browned, toss in the morels, let them soften and then add the clean spinach. Put the lid on and turn the heat to low. Let it simmer like that until the spinach wilts and then turn the heat off.
Once the pasta is cooked, place a heat-proof cup in the colander and fill the cup with the pasta water. Set the cup aside and drain the pasta. Return the pasta to the pot, add the spinach/pork/morel mixture. Then put the pork/spinach pan back on the burner, turn the flame to high and toss in the spring green onions. Let them cook until they wilt. Add about 1/2 cup of the pasta water to the pasta and give it a stir, check for seasoning, adjust and serve. I like to add the onions to the top of each bowl of pasta because they are so highly coveted at our table.
What do you make with spinach? What is abundant at your local market and what do you do with it?
This week at What Geeks Eat... I posted about some superb lamb chops and I finally posted my rhubarb pie recipe. Enjoy the long weekend.
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