Sides – Page 6 – Sue's Seasonal Palate

October 20, 2014 Cauliflower Tabbouleh

Cauliflower is a master of disguises. Toss cauliflower with olive oil, salt, freshly ground pepper and herbs of your choice and roast it. The florets carmelize and develop a nutty quality, reminiscent of popcorn. Because that’s how you will consume it, like popcorn. Or simmer it until very tender, mash it up with milk and butter (or your reasonable substitute of choice) and you have a side as flavorful as any bowl of mashed potatoes.

This time cauliflower takes the place of coarsely ground bulgur in a mock tabbouleh. Taboulleh is a Lebanese herb salad with bulgur, as food historian Clifford A. Wright points out in his book, Little Foods of the Mediterranean, not a bulgur salad with herbs. The advantage of using cauliflower is that, unlike bulgur, it will not continue to expand as the dish sits. By the nature of the vegetables in it, the mock tabbouleh will exude more liquid, so be judicious in the amount of dressing you use. If you have any leftover the next day, drain any excess liquid off before serving.

This was an opportunity for me to use a new acquision in my battery of herbs and spices, sumac. Not related to the poisonous variety, it is extracted from the berries of a bush that grows wild in Mediteranean regions. The berries or drupes are ground into a reddish powder that adds an astringent lemony taste to salads or meat dishes. Combined with dried thyme and sesame seeds, it’s also part of a seasoning blend from the Middle East called z’atar.

Other additions to the salad could include chickpeas or some finely chopped bell pepper. For an “authentic” presentation, serve with romaine lettuce leaves to scoop up the tabbouleh. This is a recipe that got a big thumbs up from my hubby, who thought it tasted even better the second day.

DSC_9368a — Use quick on and off pulses to chop the cauliflower florets finely to resemble medium grain bulgur.

Cauliflower Tabboulleh

Serves 6-8

Ingredients for the Dressing

1T finely grated lemon zest
3T fresh lemon juice
1T red wine vinegar
1/3-1/2c safflower or avocado oil
1/2t ground cumin
1/2t ground sumac
1t kosher salt
1/4t freshly ground black pepper

Directions for the dressing

In a small bowl, whisk together lemon zest, lemon juice,vinegar, oil, cumin, sumac, salt and pepper. Set aside

Ingredients for the tabboulleh

6-8 c cauliflower florets, use the stem part to make cauliflower “mashed potatoes”
1c chopped cucumber, peeled, seeded and chopped into 1/2″ dice
1c chopped tomato
1 1/2c fresh flat leaf parsley leaves, chopped
1/2c dill leaves, chopped
1/4-1/2c mint leaves, chopped
3-4 green onions, thinly sliced
2 cloves finely minced garlic

Directions for the tabboulleh

Chop cauliflower florets in a very fine dice, either with a box grater, by hand or in a food processor with short, quick pulses. Do not overcrowd the processor, you may have to do this in batches. The final product should resemble medium bulgur grains. Transfer the chopped cauliflower to a large bowl. Add the chopped cucumber and tomato.
Add chopped parsley, dill, mint, green onion and garlic to workbowl to chop more finely. Transfer to the bowl with the cauliflower. Gently mix to combine, add dressing and mix again. Taste for seasoning and serve.

October 2, 2014 Imam Bayildi

Imam bayildi translates roughly,”the priest fainted”. But why, was it because the eggplant dish was so delicious, did he eat too much at one sitting or was he just in shock at the amount of expensive olive oil used to make it?

One account in Turkish lore tells the story of an imam or priest, well known for his love of good food. One day the Imam announced his engagement to the daughter of a wealthy olive oil merchant. Part of her dowry included huge casks of olive oil, the size of a man, twelve in all. After the couple were married, the new bride proved to be an amazing cook. One dish in particular, eggplant cooked in olive oil, proved to be the imam’s favorite. In fact he requested the exact same dish twelve nights in a row. But the thirteenth night his favorite dish was missing from his evening meal. When asked why she didn’t make it, she told him the enormous supply from her dowry was used up. The news so shocked him that…..the priest fainted.

No matter what the story, Imam bayildi is a very well known Turkish meze, not really an appetizer but comparable to the small plate tapas dishes of Spain. Traditionally the dish is an eggplant cut down the middle, stuffed with garlic, onion, tomatoes and aromatic spices and simmered in olive oil to cover.

My goal in making this recipe was to cut back on the copious amount of olive oil but still make a flavorful dish. Rather than cook the eggplant whole in olive oil, I cut the eggplants in half, brushed the cut side with olive oil and baked it until the flesh was easy to scoop out. I combined the chopped eggplant with sauteed onion, garlic and tomato and currants. The addition of the aromatic spices, cinnamon and allspice will make your kitchen smell heavenly. I could also see the addition of feta cheese, pine nuts, even ground beef or the more traditional lamb. Serve warm or at room temperature along with a green salad for a delicious luncheon entree.

Imam Bayildi or Baked Stuffed Eggplant to Make a Priest Faint

Serves four

Ingredients

4 medium eggplants
6 T extra virgin olive oil
2 medium onion, very thinly sliced (I used a mandoline)
4 cloves garlic, finely chopped
1 1/4c chopped tomatoes
5T chopped flat leafed parsley
1/2t dried oregano
1/4c currants
1/4t ground allspice
1/4t ground cinnamon
2T fresh lemon juice
Kosher salt and freshly ground pepper

Directions

Preheat oven to 375F. Cut the eggplants in half lengthwise. Cut several lengthwise slits in the eggplant halves. Brush with olive oil and sprinkle lightly with salt. Bake, cut side down for about 1/2hr, until the flesh is soft and easy to scoop out. Keep oven on at same temperature.
While eggplant is cooking, heat 2 tablespoons of olive oil in a large non-stick frying pan. Cook the onions over low heat, stirring occasionally, until very soft, 20 minutes. Add the chopped garlic and cook for an additional 5 minutes. Add the tomatoes, 4 tablespoons of the parsley and the oregano and simmer until almost dry, about another 5 minutes. Add the currants, allspice and cinnamon. Season to taste with salt and pepper. Set this mixture aside.
Scoop out the eggplant flesh with a spoon, leaving the skin and 1/4 inch of the lining intact. Finely chop the pulp and add it to the onion and tomato mixture. Mix well and season with salt and pepper.
Place the eggplant shells in a baking dish just large enough to hold them. Fill them with the tomato onion mixture. Sprinkle with fresh lemon juice. Cover and bake the eggplants for 15 minutes. Uncover and bake an additional 10 minutes.
Serve warm or cool at room temperature.

DSC_9130a — Cut the eggplants in half, brush with olive oil and place cut side down on a parchment lined baking sheet. This variety is an “Italian pink” called Dancer.

DSC_9135a — The shells are now filled with the eggplant, onion, tomato and aromatic spice mixture and baked.

Sept 13, 2014 Tomato, Cucumber and Watermelon Salad

Cool, crisp, quick and delicious, what higher praise could I bestow on a summertime salad? This best-of-summer salad brings together sweet cherry tomatoes, crunchy cucumbers, succulent watermelon and creamy salty feta.

Joe has grown more tomatoes than ever and the varieties are amazing. Indigo Blue Berries, Black Cherry, Pink Bumble Bee, Sungold, to name a few, as beautiful to behold as they are sweet and juicy to devour.

Indigo Blue Berries are a new variety this year. Like the blueberry, Indigo Blue Berry tomatoes contain high levels of anthocyanin, a naturally occuring antioxidant. Pink Bumble Bee tomatoes are a round pink cherry tomato striped with yellow and orange. The Black Cherry tomato is a deep red with a blackish hue. Sungolds are an apricot orange in color with a sweet tropical flavor.
It’s best to cut the tomatoes in half for easier eating. My serrated edge Cutco knife always gives me a neat cut through the tomato skin. I peel most of the skin from the cucumber and leave a strip of skin on for color. Scoop out the seeds if they are too large.

Another member of the cucurbit family, watermelon, brings a refreshing sweetness to the salad. The watermelon you will most likely find anywhere these days will be seedless. Over the past several years it has become increasingly difficult to find seeded watermelons. Only 10% of watermelons grown on farms in 2011 were of the seeded variety, in 2003, almost 37% were.

Seedless watermelons are not genetically modified but are “the watermelon version of the mule.” They are a sterile hybrid achieved by crossing the pollen of the normal diploid (2 sets of chromosomes) watermelon with a female flower that is a tetraploid (4 sets of chromosomes). The genetic change occurs from the use of colchicine, a chemical derived from the fall blooming crocus that impacts chromosomes and has been used for years to treat and cure gout. The resulting seeds from these two plants are triploids (3 sets of chromosomes) and will produce sterile seedless watermelons. The white seeds, also known as “pips” you may find in your seedless watermelons are hollow seed coats that didn’t mature.

Seedless or seeded, which type tastes better? Is it just nostalgia, do we fear the end of the days of watermelon seed spitting contests? If you still want seeds in your watermelon you may find those varieties at your farmers market or you may just need to grow your own.

As someone who always likes to sprinkle a little salt on her watermelon, feta just seems like a natural addition to this flavor combination. Feta brings both a creamy texture and a contrasting saltiness that brings out the flavors of the other elements of this salad. The simplest of dressings and a scattering of fresh basil and you have a great summer salad, colorful and easy to put together, a refreshing addition to any barbecue or cookout.

DSC_8735a — Pink Bumble Bee is a new addition to our tomato selection this year.

DSC_8728a — The Indigo Blue Berry is definitely blue, when ripe it develops a reddish hue.

Tomato Cucumber and Watermelon Salad

Serves four

Ingredients

2c assorted cherry tomatoes, halved
1 1/2c medium diced seedless watermelon
1 large cucumber, peeled, quartered, seeded if necessary, cut into 3/4″ pieces
3/4c feta cheese, cut into half inch cubes
1/4c fresh mini basil leaves or large leaves torn into small pieces
1T extra virgin olive oil
1T lemon juice
Kosher salt and freshly ground pepper

Directions

Put the cherry tomatoes, watermelon, cucumber, feta and basil in a large bowl.
In a small bowl whisk together the olive oil, lemon juice, 1/4t salt and a 1/4t fresh ground pepper. Drizzle the dressing over the salad and toss gently to coat.

August 23, 2014 Chilled Buttermilk Cucumber Soup

I can’t remember a year when we have had such a prolific crop of cucumbers! We are growing two varieties this year, Bush Champion and Baby Persian. The Bush Champion has a compact growing habit. Ours are in the greenhouse area of the garden but are also suitable for patio and container gardening. The Baby Persian variety is growing up a trellis in the greenhouse. The term “baby” refers to the size when it is best to pick them, 4 to 6 inches. Of course, like many cucumbers, they will continue to grow larger than this. Hence the need to be diligent in picking to get them at their best.

Along with tzatziki sauce, I have been making lots of cold cucumber soup. Buttermilk cucumber soup is crisp and cool from the cucumbers, celery and shallots bring depth of flavor and buttermilk and sour cream provide a refreshing tang. This no cook soup comes together in minutes, the only appliance you need is a blender.

Simply add rough chopped cucumber, celery, shallots, olive oil, buttermilk and sour cream to the bowl and blend until smooth. Force the soup through a fine strainer for the smoothest texture. Chill for at least an hour, longer if possible to blend the flavors. Add a little crabmeat or cooked shrimp for a more substantial dish. A simple garnish of chopped garlic chives and you have a cool and delicious treat for summer dining.

Chilled Buttermilk Cucumber Soup

Ingredients

1 1/2 lb. cucumbers, peeled, seeded, and cut into chunks
2 medium celery stalks, roughly chopped
1 small shallot, coarsely chopped
2T extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 c sour cream (low fat is fine)
1/2 c buttermilk
Freshly ground black pepper
Chopped chives, to garnish

Directions

In a blender, purée the cucumber, celery, shallots, olive oil, and 1 tsp. kosher salt until smooth.
Strain through a medium-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
Whisk in the sour cream and buttermilk and season to taste with kosher salt and freshly ground black pepper. Refrigerate until chilled, at least 1 hour. Serve drizzled with olive oil and garnished with chives.

Make Ahead Tips

You can make this soup up to 2 days ahead.

DSC_8657a — Bush Champion cucumbers grow close to the ground. That little blossom will grow into a cuke soon!

DSC_8655a — Tiny Persian cucumbers growing up the trellis.

DSC_8656a — Almost the right size for picking.

July 27, 2014 Braised Swiss Chard with Raisins, Olives and Capers

Move over broccoli, step aside tomatoes, the research has been completed and the new ranking of the powerhouse fruits and vegetables is in. Researchers at William Patterson University in conjunction with the CDC did a study of 41 fruits and vegetables ranking them by the 17 critical nutrients they contain. The foods were scored by their content of fiber, potassium, protein, calcium, folate and important vitamins. Following watercress and Chinese cabbage is our bronze medal winner, Swiss chard. Chard is a good source of vitamins K, A and C as well as potassium, iron and fiber.

We have been long time fans of chard, it is our choice for a cooked green in the summer after the heat causes our spinach plants to bolt. I think many people shy away from chard because it has two distinct parts, the leaves and the stems that need to be cooked separately. Many recipes avoid the stems but that is unfortunate since the stems can add texture and color to the dish. Two of the varieties we grow, Rhubarb, has bright red stems and Bright Lights has stems in almost neon shades of pink, yellow and orange. Although they will fade a bit, I prefer to simmer the stem sections in broth or water to maintain optimum color. Remember to cook chard in a non reactive pan, like spinach it will discolor if cooked in aluminum or unlined iron.

This preparation is one of our favorites that we have enjoyed for years. The earthy assertive flavor of chard combines nicely with Mediteranean flavors of garlic, capers, olives and raisins. I like to plump raisins in warm water for just a few minutes before adding to the recipe. I cut the stems of the chard into slightly smaller pieces than most recipes call for, the stems will cook quicker and will retain their color.

Farmers markets will be your best source for chard this time of year. Wash well in several changes of water. For a more detailed explanation about the preparation and cooking of chard, please look at this post.

As for the rankings, the word powerhouse equals nutrient density. Higher ranking foods provided more nutrients per calorie. Watercress scored a perfect 100, chard not far behind with 89.27. Broccoli and tomatoes? 34.89 and 20.37 respectively, reason enough to add chard to your diet.

Braised Swiss Chard with Raisins, Olives and Capers

Serves four

Ingredients

2lbs chard, washed, leaves and stems separated
11/2c chicken or vegetable stock (water is okay too)
1T olive oil
1T capers, rinsed
2t chopped garlic
1/4c raisins (dark or golden)
1/4c chopped Kalamata olives
1/8t red pepper flakes (or to taste)
Kosher salt and freshly ground pepper
2T toasted pine nuts

DSC_8293a — A very attractive “mis en place”.

Directions

Cut the chard stems away from the leaves. Cut chard leaves into rough slices and set aside. Cut stems into 1/2 inch pieces. Combine stems in a large non reactive saute pan with stock and bring to a simmer. Simmer over low heat for about 8-10 minutes until softened. Check an individual stem piece to see if it is at your desired doneness. With a slotted spoon, transfer to a bowl and keep warm.
Add the olive oil, capers, garlic, raisins, olives, red pepper flakes to the saute pan. Bring to a simmer and add the reserved chard leaves, in batches if necessary. Cover the pan and cook for 2 minutes, or until wilted. Uncover the pan and continue to simmer over low heat until the leaves are tender, 8-10 minutes. Add the reserved stems and toss with the ingredients in the pan. Increase the heat to evaporate any remaining liquid. Season with salt and pepper. Transfer to a serving dish and sprinkle with toasted pine nuts.

DSC_4492a — The neon colored stems of Bright Lights chard.

July 20, 2014 Pickled Coleslaw

Another day, another pickle. This time it’s pickled coleslaw, a way to eliminate the mayo and make it picnic basket friendly. This slaw can be stored in the fridge for up to ten days. The cabbage in this coleslaw is turnip cabbage, or as it is better known, kohlrabi.
Kohlrabi is a member of the Brassica family, like cabbage, broccoli and cauliflower. The tasty bulbs are low in calories, a good source of calcium, potassium, vitamins A and C and fiber.

Kohlrabi is crunchy, a little bit sweet and can have the spicy kick of a radish or turnip. I peeled and shredded the little space alien looking veggies along with a few carrots in the food processor. Toss the shredded kohlrabi and carrot with some kosher salt to extrude as much water out of them as possible. After about ten minutes, use your hands or wrap in a clean kitchen towel to squeeze as much water out of the kohlrabi as possible. The less water left behind the crunchier the slaw will be.

The original recipe called for white vinegar and pineapple juice. I had white balsamic pineapple vinegar and the sweet, slightly tart flavor really complimented the kohlrabi nicely. Add some pineapple chunks just when ready to serve. Goes great with fish, as a taco topping or even with hot dogs!

Pickled Coleslaw

Adapted from Fine Cooking

Makes 2 1/2 quarts

Ingredients

9c shredded kohlrabi
1/2c shredded carrot
2T kosher salt (I use Diamond Crystal, if using Morton, use a little less)
1/4c pineapple balsamic vinegar or white vinegar
3/4c pineapple juice (fresh is best)
1c fresh pineapple in small dice

Directions

Toss the kohlrabi and carrot in a large bowl with the salt. Let sit at room temperature for about ten minutes.
Wring out as much moisture as possible from the vegetables with your hands. Transfer the vegetables to a dry bowl.
Add the vinegar and juice and toss thoroughly. The slaw can be served immediatley or placed in quart jars and refrigerated up to ten days.
Add fresh pineapple right before serving.

DSC_8147a — Kohlrabi and carrots ready for trimming and peeling.

DSC_8154a — Kohlrabi and carrots after being salted and wrung out.

DSC_8206a — Add pineapple right before serving.

July 13, 2014 Pickled Beets and Pickled Beet Hummus

Poor maligned beets! With descriptors like, they taste like dirty socks, mud and even wood, it’s no wonder they have a bad rap to overcome. Unlike former president George H.W. Bush who disliked broccoli, our current president is on the record as a beet hater, thus they are not grown in the White House garden. Well all I am saying is “give beets a chance!”
Over the last few years I have developed a growing affection for beets. In addition to the traditional Detroit Dark Red we have been growing the candy striped Chiogga (kee-oh-ja) and the bright orange-yellow Golden beet.We grow small crops of a row or two in succession all throughout the season. Beets pulled fresh from the garden have a sweet, rich and yes, earthy flavor.

I like to take small beets and either julienne or thinly slice them raw for salads. Roasted beets are good either sliced or cut in wedges on a bed of baby greens with orange supremes, goat cheese and toasted walnuts.
This summer I found myself with too many beets to use in a short amount of time. I decided to pickle some so they can be enjoyed over the course of several weeks. Pickling, simply put, is a way of preserving in a vinegar or brine mixture. The acid in the vinegar slows bacterial growth and the beets keep in the refrigerator for several weeks.

I chose a recipe from Fine Cooking magazine that used both red wine and red wine vinegar. As with any recipe, use a red wine as well as a red wine vinegar that you would be happy to drink and cook with on their own. A word of warning, red beets will stain your fingers, if you want to avoid that, wear disposable gloves when working with them. They taste great right away and even better once they have a chance to chill in the fridge. You can enjoy them on their own or add a few along with their liquid to brighten up a hummus recipe. Don’t forget, the beet greens are good to eat. Remove any large stems, blanch in boiling water for about 2-3 minutes, Drain well and saute in olive oil with some chopped garlic and red pepper flakes.

Wine Pickled Beets

Makes about 1 1/2 quarts

Ingredients

2 lb. trimmed red beets (about 5 medium)
1 cup dry red wine, such as Cabernet Sauvignon
3/4 cup red wine vinegar
1/2 cup fresh orange juice
1/4 cup granulated sugar
4 whole allspice berries
2 whole cloves
1 tsp. kosher salt

Directions

Put the beets in a 4-quart pot, add water to cover, and bring to a boil. Turn the heat down and simmer until the beets are crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle.
Peel and halve the beets. Slice crosswise 1/4 inch thick and distribute among three 1-pint jars or other sealable nonreactive containers.
In a 2- to 3-quart nonreactive saucepan, bring the wine, vinegar, orange juice, sugar, allspice, cloves, and salt to a simmer over medium heat, stirring until the sugar dissolves, 3 to 5 minutes.
Pour the liquid over the beets to cover. Let sit, uncovered, at room temperature for 2 hours to cool and pickle the beets. Serve, or cover and refrigerate until ready to serve.

Make Ahead Tips

The pickles can be refrigerated in a covered container for up to 6 weeks

July 8, 2014 Borlotti and Green Bean Salad

Our beans, both pole and bush varieties, are still a few weeks away from being ready to harvest so I couldn’t resist the green beans I spotted at the farmers market. The shelling beans we are growing are months away from being ready to harvest but I still had some left from last season. I combined the green beans from the farmers market along with our dried borlotti beans for a simple bean salad.

Borlotti beans, labeled by the source we use, Seeds of Italy as Borlotto, are also known as cranberry beans and the very serious moniker, French Horticultural beans. They are an attractive addition to the garden. Their bright magenta colored pods with white streaks give a hint to the creamy white beans with cranberry red spots that wait inside.

Borlotti are a shelling bean which means the outer pod is inedible and must be removed. They can be used fresh, or dried for later storage. They have a wonderful nutty flavor and a creamy texture. Shelling beans need a long time to dry out. I learned that the hard way. The first year we had them, I thought they were sufficiently dry and stored them in canning jars. Much to my dismay, weeks later when I went to use them I discovered they were moldy. I learned my lesson from this and now allow sufficient time and space to achieve a totally dried bean. A dehydrator could speed up this process.

Some recipes call for only a few hour soak before proceeding with a recipe. I always try to soak dried beans overnight for the best results. In this case, one cup of dried beans became two and a half cups of soaked beans. After the soak drain and rinse the beans before proceeding with the recipe. The pretty spots on the beans are gone as soon as you cook them and they turn a pinkish brown color. Nothing can compare to the flavor of fresh cooked beans, they are sweet, creamy and delicious. If you have time restraints and choose to use canned beans, I prefer Goya beans as a substitute in this recipe. Add chopped basil just before serving for the freshest taste.

Borlotti and Green Bean Salad

Serves six

Ingredients

1 cup dried large beans, I used Borlotti, well rinsed and soaked overnight
Several sprigs fresh thyme
1 large clove garlic, smashed and peeled
1 small yellow onion, cut in half
1 small carrot, cut into several pieces
Kosher salt
1 large shallot, finely chopped
2 salt-packed anchovies, filleted (or 4 oil-packed anchovy fillets), rinsed, patted dry, and finely chopped
3 T. red-wine vinegar
Freshly ground black pepper
1/2 c extra-virgin olive oil
1 lb. small tomatoes cut into quarters
1 lb. green beans, trimmed and cut into pieces if large
1/2 cup chopped fresh basil

Directions

In a deep, heavy-based pot, cover the beans with 6 to 8 cups cold water. Add the thyme, garlic, onion, carrot, and 1 tsp. salt. Bring to a boil over high heat. Reduce the heat to a gentle simmer, skimming any foam that rises to the surface. Cover and cook until the beans are tender, about 90 minutes; let cool in the broth.
In a large bowl, combine the shallot, anchovies, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in the olive oil until well combined. Drain the white beans and add them and the tomatoes to the bowl. Toss to coat the vegetables well with the dressing. Let stand at room temperature for 2 to 4 hours.
Cook the green beans in a large pot of boiling salted water until tender, about 5 minutes. Drain and spread on a paper towels to cool. When ready to serve, add the cooled green beans to the white beans and then the basil, tossing well after each addition. Taste and add salt and pepper if needed.

DSC_6772a — A bowl of freshly shelled Borlotti beans.

DSC_8032a — The beans are almost three times their size after an overnight soaking.

DSC_8033a — Combine the drained beans with onion, garlic, carrot and a few sprigs of thyme.

July 4, 2014 Turnip Slaw

In the winter months turnips are mashed, glazed, braised, roasted, and bathed in nutmeg scented white sauce, but what to do with the humble root in the summer months? I love to add crisp sweet turnip slices to top a green salad along with our spring harvest of carrots and radishes and here in a delicious turnip slaw.

Japanese Hakurei turnips are pure white and delicately sweet. They should be harvested when they are about the size of a large radish and when they are small there is no need to peel.

I combined the Hakurei turnip with the more traditional purple top turnips It took ten turnips of various sizes, from a golf ball to a tennis ball to make one pound for this recipe. I left just a little of the purple on for color contrast and added some baby carrot thinnings from the garden for additonal color. Grating the turnips in the food processor made it easy, they were too small to make a decent hand cut julienne. Drain the turnips and squeeze out any excess liquid before adding the vinaigrette.

I love the smell of toasted cumin seeds and they add their own smokiness to the slaw. Toast the cumin seeds in a dry skillet, tossing occasionally until they turn a shade darker. You could crush the toasted cumin in a mortar and pestle if you desire to really bring out the flavor.

A harvest of Hakurei turnips. The greens are good sauteed with garlic.

Turnip Slaw

Serves four to six

Ingredients

For the slaw

1lb turnips, tops and root ends trimmed, peeled if necessary
1 medium carrot, washed and trimmed

For the dressing

1 clove of garlic, chopped
1/2t salt
1/3c fresh orange juice
1t grated orange peel
3T fresh lime juice
1T minced shallot
2t honey
1t toasted cumin seed
1/2t or more chipotle pepper powder (optional if you like a little heat)
1/2c vegetable oil
1/4t fresh ground black pepper
Additional kosher salt and fresh ground pepper to taste

Directions

Fit a food processor with the grating disc and shred the turnips and carrot.
Drain vegetables of any excess liquid. You can let them sit over a fine colander or better yet, place vegetables on a very clean cloth dishtowel, gather up the ends and give a good squeeze. Place the grated turnip and carrot in a large bowl.
Combine in a medium bowl, garlic, salt, juices and peel, shallot, honey, cumin and chipotle pepper if using.
Add oil in a slow stream, whisking until well blended. Season with pepper.
Pour about a half cup of the dressing over the vegetables. Toss to coat. Taste and season with additonal salt and pepper. Add additional dressing if needed. Chill for an hour to allow the flavors to blend.

June 18, 2014 Spinach and Mushroom Crustless Quiche

As the old song goes “see you in September”. It was time to say good bye to the spinach in our garden. Spinach does not like warm weather and temperatures have soared into the 90+ vicinity the last several days. So before it all bolted or went to seed I picked the remaining spinach.Then the plants could be pulled out of the ground and the space could be used to plant something else.
Most of the time we enjoy fresh garden spinach with dinner just sautéed with a little olive oil and garlic. It cooks down so quickly that a large bowl full of uncooked spinach soon becomes a very small plate of cooked spinach. I decided for the last hurrah to make a crustless spinach and mushroom quiche. It would make a nice light lunch and breakfast for the next day.

A quiche essentially is a savory custard that is baked in a piecrust. A custard mixture is a liquid, usually milk or cream and combined with eggs and baked until it sets. I used fresh spinach but frozen spinach or bagged spinach would work as well. Just remember to squeeze out all the water or the custard will be too wet. Eliminating the crust saves time and calories too. Spinach and feta are a natural combination, but any cheese with good melting qualities will work, mozzerella, cheddar and parmesan to name a few.

A minor disaster occurred about fifteen minutes into baking my quiche, the power went out. We weren’t having a storm or bad weather at all, it just went out long enough (five minutes) that I had to reset all the clocks in the house and the oven, though still warm, had to be brought back to temperature. I didn’t take the quiche out of the oven, I just adjusted my baking time to make certain the custard was cooked. The top was a little too brown but still tasted good.
A delicious way to say good bye for the summer!

Spinach and Mushroom Crustless Quiche

Serves six

Ingredients

I cup of fresh sliced mushrooms (white, cremini etc.)
8 cups of fresh spinach or 1 box frozen chopped spinach
1T olive oil
1t chopped garlic
4 large eggs
1 cup of milk, cream or half and half
1/2c feta cheese, crumbled
1/3c grated parmesan cheese
1/2c shredded mozzarella cheese
Kosher salt and freshly ground pepper

Directions

Preheat oven to 350F degrees. If using fresh spinach, cook it down in a large sauté pan and drain in a colander. Squeeze out the rest of the moisture in a clean dish towel. I cooked whole leaves so at this point I chopped it. If using frozen chopped spinach, thaw in microwave and drain well.
In the same pan, heat the olive oil and add the chopped garlic. Sauté garlic until it starts to brown slightly then add the mushrooms. Sprinkle a little salt and a grind of pepper over the mushrooms and sauté until they have released all of their moisture and no more water remains on the bottom of the skillet. This should take about five minutes.
Lightly grease or spray with nonstick spray a 9 inch pie pan or quiche dish. Evenly spread the spinach over the dish, scatter the mushrooms over the top, then sprinkle the feta over.
In a medium bowl whisk the eggs. Add the milk, parmesan and a grind of fresh pepper. Pour the liquid over the ingredients in the dish.
Sprinkle the mozzarella cheese over top. Place the dish on a baking sheet, this will make it easier to transfer the dish in and out of the oven. Place dish in the oven and bake until the quiche is golden brown and a tester comes out clean. This will take between 45 minutes to an hour, starting checking at 45 minutes.
Allow quiche to cool a bit, cut into slices and serve. It’s also good cold!