Potato and Winter Greens Frittata
Leftover frittata makes a great grab and go breakfast! From bigoven.com.
6 large Swiss chard or kale leaves
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
3 small boiling potatoes, peeled and diced finely
6 large eggs
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
Ground black pepper
1 teaspoon unsalted butter
Wash the greens and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.
Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic, and saute until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan. Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about 10-15 minutes. Remove the cover and pile on the greens. Cover again and cook, tossing occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.
Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt and pepper. Stir in the cooled vegetable mixture.
Melt the butter in the skillet over low heat and swirl it around to coat the sides of the pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.
Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.
Napa Cabbage Salad Recipe
From www.elise.com. This is a great salad - much of it can be made ahead, and then assembled when you are ready to serve. If you still have pac choi in the fridge, use the crunchy white parts of the stems sliced thinly as a substitute for the snow peas. Serves 7-8.
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions (including greens)
2/3 cups lightly packed fresh cilantro leaves
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, turnips, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Stir Fried Napa Cabbage and Carrots
Here's a simple quick recipe that you could serve with brown rice. This is a basic stir fry into which you could sub in various vegetables, or mix in cooked pork, chicken, or beef. From the 75th Anniversary Edition of the Joy of Cooking.
Combine in small bowl:
2.5 TB tamari
1 tsp toasted sesame oil
1/4 tsp crushed red pepper
1 TB canola oil (or sunflower)
2 garlic cloves, minced
1 TB fresh ginger, peeled and minced
2 cups shredded carrots
1 medium Napa Cabbage, thinly sliced
Minced parsley or cilantro
Heat a wok or large skillet over high heat. Add and stir fry the garlic and ginger for a few seconds taking care not to allow the garlic to brown. Add the carrots and stir fry for 3 minutes. Add the cabbage and stir fry until tender, about 3 more minutes. Add the tamari mixture and heat through, stiring to coat the vegetables. Serve garnished with minced parsley or cilantro.
Cilantro and Potato Soup
This is such a good time of year for soup, just as your getting used to the cold, but need something warm and comforting every time you sit down to a meal. Like most soup recipes, there is lots of room for improvisation here with some options given below.
2 TB olive oil or butter
2 medium onions, finely chopped (or 2 leeks)
4 garlic cloves, finely chopped
1 quart chicken broth (or vegetable broth)
2 medium potatoes, peeled and coarsely chopped
salt and pepper
1 pinch red pepper flakes
2/3 cup fresh cilantro, finely chopped
Saute onion and garlic slowly until tender. Add the broth, potatoes. Cook til the potatoes are tender about half an hour. Add most of the cilantro leaving a few tablespoons for garnish. Use an immersion blender or food processor to puree. Serve hot or cold, and garnish with the remaining fresh cilantro. Add a squeeze of fresh lime juice before serving.
Optional: add 1 diced, seeded jalapeno pepper along with the broth and potatoes. Add up to 1/4 cup of cream to soup just before serving. Add a couple chopped scallions to the soup after pureeing.
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don't have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes (or sunchokes or combo) to scrubbed and chopped
2 carrots to peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
For garnish consider a dollop of creme fraiche or yogurt or cream, (especially if you used veg stock). Crumbled bacon or some crumbled/grated cheddar on the top of each bowl would be delicious and make a very hearty meal with a hunk of this week's bread.
I saw a recipe for a very similar celeriac soup in which the vegetables and broth were all thrown together in a Dutch oven, simmered on stove top for 5 minutes, then simmered in the oven covered for 3 hours. Not a quick dinner solution but this method would sweeten and deepen the flavors and would be lovely.
Breaded and Fried Celeriac
From Mark Bittman's cookbook, How to Cook Everything Vegetarian, this process results in crunchy, yet tender celery root strips. Serve with the parsley pesto below. You can also try this procedure with winter squash served with a curried mayonnaise.
1/2 cup flour
2 eggs, beaten, seasoned liberally with salt and pepper
1 cup plain bread crumbs
large celeriac, peeled and cut into 1/4 inch thick slices
3 TB butter, plus 3 TB olive oil for frying
Set out three shallow bowls, next to each other in order, one with flour, another with eggs and third with bread crumbs. To bread celeriac, toss with flour, shaking off extra. Immerse in eggs, then toss to cover with bread crumbs. Set on a parchment-lined cookie sheet until all pieces have been breaded. Heat oil in a medium frying pan over medium to medium-high heat, so that oil reaches about 350F. Fry celeriac, allowing space between each piece, until golden. Flip and fry the other side, about 5-10 minutes total. Drain on paper towels. Repeat with remaining celeriac. If you have a lot of vegetables to cook, keep fried vegetables warm in a 200F oven set on a cooling rack over a cookie sheet for 10-15 minutes. Serve with parsley pesto.
Lion's Head Meatballs
A traditional Shanghai casserole dish featuring oversized pork meatballs and greens. The large meatballs are meant to represent a lion, and the shredded greens its mane.
1 pound bok choy, Napa cabbage, or spinach leaves
1 – 2 green onions or scallions, minced
1 teaspoon minced ginger
1 large egg
1 pound ground pork
3/4 teaspoon salt
1 teaspoon granulated sugar
2 1/2 teaspoons pale dry sherry
3 tablespoons light soy sauce, divided
1/2 teaspoon Asian sesame oil
Black or white pepper, to taste, optional
2 - 3 tablespoons cornstarch or flour
Wash and drain the bok choy or other greens. Cut crosswise into 3 inch strips. Mince the ginger and green onion.?
In a small bowl, beat the egg with a fork. In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly. Add as much flour/cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time).?
Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round.?
Heat 2 tablespoons oil in a skillet or wok on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly).?
In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.?
Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle.
To serve Lion's Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.
Meatballs to go in Tomato Sauce
This is a recipe for meatballs that you can make and add to your favorite tomato sauce. Like many recipes this one calls for a mix of ground meats, but you can use just pork or just a couple ground meats. It's important that there are enough dry ingredients to help hold the meatballs together. If after mixing these, they feel a bit wet/loose, add a bit more bread crumbs. The final step in making these is adding them to your favorite tomato sauce which you should have on the go in a pot ready when you have finished browning the meatballs.
1 teaspoon salt
1/2 cup fine fresh bread crumbs
1/2 cup whole milk
1 1/2 lb meatloaf/meatball mix (mixed ground beef, pork, and veal)
1 medium onion, coarsely grated
5 tablespoons chopped fresh flat-leaf parsley (or use 4-5 tsp dried)
1/4 teaspoon dried hot red pepper flakes
1 1/2 tablespoons vegetable oil
2 TB parmesan or other aged sharp cheese
stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Beat one egg in a bowl and add egg to mixture blending well. Form 2-tablespoon amounts into meatballs (about 20).
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer browned meat balls with a slotted spoon to a pot of waiting hot tomato sauce where they will finish their cooking. In a pot of simmering sauce the meatballs should only take 5 mins to cook through. Test one to be sure, there should be no remaining pink inside.