Any of the recipes below will blend well with the next week's flavors of turkey and stuffing, cranberries and buttery potatoes. Keep them in mind for your thanksgiving meal! Both of the soups below, the cake batter, the frosting for the cake....all could be made in advance, saved for the moment when family members pile up in the house, and you have lots of mouths to feed and not as much time!
Kale and Celeriac Chowder
This is adapted from Deborah Madison's original Endive and Celeriac Chowder to accommodate the items of today's share. The result should be an ideal for soup for a cold, late-fall supper. Serves 4.??
2 TB unsalted butter
?1/2 lb. kale leaves, washed and chopped?
2 leeks, white parts only, chopped and rinsed well?
2 shallots, chopped
?1/2 lb. yellow-fleshed potatoes, peeled and diced into small cubes
?1/2 lb. celery root, peeled and cut into small dice?
2 large carrots, diced?
2 tsp thyme leaves, chopped (or 3/4 tsp. dried, crumbled)
?1 bay leaf
?4 cups vegetable or chicken stock?
sea salt and freshly ground pepper
?1/2 cup cream
?dash of dry sherry
??2 TB finely chopped parsley*?
1 TB snipped chives*?
1 tsp chopped taragon*?
4 slices country bread?
2 ounces Manchester cheese (or Gruyere), thinly sliced??
Melt the butter in a wide large soup pot over medium-high heat. Add the vegetables, thyme and bay leaf. Cook over medium-high heat, stirring frequently, until the vegetables smell good and there's a little glaze on the bottom of the pot, about 7 minutes.??Add stock to cover along with 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the potatoes are soft to the point of falling apart, about 25 minutes. Using a stick blender, puree the soup so that it is a light green, with only a few chunks remaining. Pour in the cream, taste for salt and season with pepper. Stir in half the herbs.*??
Toast the bread and cut each piece into halves or quarters. Divide the pieces among 4 bowls and cover with the cheese. Ladle the soup over the toast and cheese and serve garnished with a dash of sherry and remaining fresh herbs.??*If you don't have frozen versions of these from the summer, try mixing 1/3 of the amount called for in dry form into the soup while it cooks.
Kale and White Bean Stew
I love making this stew around the holidays. You can make a real stew with more stock, or leave it thick and serve it piled up on toast. It's good as a main course for dinner or with eggs for breakfast. The same day you make it or a week later, it's delicious.
1 pound green kale, ribs and stems removed and cleaned?
3 tablespoons olive oil
?1 cup (5 1/4 ounces) chopped carrots
?1 cup (5 ounces) chopped celery
?1 cup (4 1/4 ounces) chopped leeks
2 garlic cloves, finely chopped
?1 cup dry white wine
?2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
?2 cups (or more to taste) vegetable broth
?1 cup pureed tomatoes?
Salt and freshly ground black pepper?
3 fresh thyme sprigs
?1 bay leaf
1 tablespoon sherry vinegar
Bring medium pot of salted water to boil. Cook kale for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop kale.
Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, leeks and garlic and saute for 15 minutes. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add kale and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.
Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.
This salad is a refreshing cool coleslaw-like salad. A food processor makes the job of grating the celeriac much faster. The cheese-maker Laini (who made the Barick Obama you received in the localvore share last week) starts asking us for celeriac at the farmers market long before it's in season, because she says she could eat this salad alongside almost every meal.
1/2 cup mayonnaise?
2 Tbsp Dijon mustard
?1 Tbsp fresh lemon juice
?2 Tbsp chopped parsley?
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
?1/2 tart apple, peeled, cored, julienned?
Salt and freshly ground pepper
??Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
Baked Kale Chips
This is the simplest recipe, and makes for a delicious snack or a good appetizer at a dinner party. Feel free to toss in sesame seeds or any other seasoning you particularly like.
1 bunch kale
?1 tablespoon olive oil?
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
From Jamie Oliver, this is be a great side to serve with any meat - pork, steak, even Thanksgiving turkey. It is a flavorful, surprising bite to have on your full plate of rich foods this holiday.
1 celeriac, peeled
3 T olive oil
1 handful of fresh thyme, leaves picked
2 cloves of garlic, finely chopped
sea salt and freshly ground black pepper
3–4 tablespoons water or stock
Slice about ½ inch off the bottom of your celeriac and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into ½ inch-ish cubes. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little color, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle.
Braised Leeks with Parmesan
A wonderful seasonal vegetable side. Those who are not sure if they like leeks....will never doubt again.
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper
1/4 cup dry white wine, like sauvignon blanc
3 T Parmesan, freshly grated
Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
Kabocha Squash Cakes with Maple Sugar Cream
Maple sugar cream:
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup (packed) maple sugar (or brown sugar, if you want to save your maple)
3 large egg whites
2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
1 cup whole milk
1 vanilla bean, split lengthwise
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
6 tablespoons olive oil
1/4 cup lager (mild-flavored beer)
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
For maple sugar cream:
?Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
?Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4 cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat maple sugar cream to firm peaks; spoon alongside cakes.