Crunchy Cauliflower Radicchio Salad
INGREDIENTS
Yield: 4 servings
6 tablespoons neutral oil, such as safflower or canola
2 teaspoons finely grated fresh Meyer lemon zest, plus 3 tablespoons juice (from 2 Meyer lemons)
1 teaspoon honey
Kosher salt and black pepper
1 pound large cauliflower florets, very thinly sliced
1 small head radicchio, halved, cored and leaves coarsely torn
½ cup thinly sliced scallions, plus more for garnish
¼ cup freshly grated Parmigiano-Reggiano
½ cup coarsely chopped roasted walnuts (about 2 ounces)
Instructions
In a large bowl, combine oil, Meyer lemon zest and juice, and honey. Season with salt and pepper, and whisk until well blended. Add cauliflower, radicchio, scallions and half of the cheese, and toss to evenly coat. Let stand for 5 minutes to soften slightly.
Toss the salad one more time and divide among 4 plates. Top each with some of the walnuts and garnish with additional scallions and the remaining cheese.
Rockfish with Escarole and Lemon-Pepper Oil
Ingredients
1/2 cup extra-virgin olive oil
12 small red-skinned potatoes, quartered
4 cloves garlic, smashed
1 head escarole, torn into pieces
Kosher salt and freshly ground pepper
1 pounds rockfish fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 Meyer Lemon
Directions
Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.
Escarole Salad with Warm Bacon Dressing
Ingredients
1 head escarole or frisée lettuce, torn into bite-size pieces
1 head radicchio, halved and thinly sliced crosswise
4 slices thick-cut bacon
1 anchovy fillet or 1/2 teaspoon anchovy paste
1 small shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 large crisp apple, quartered and cored, each quarter sliced into 4 wedges
Kosher salt and freshly ground black pepper
Instructions
Combine the escarole and radicchio in a serving bowl. Set aside.
Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the apple, and toss to coat.
Grilled Mexican Flat Iron Steak with Rainbow Carrots
Ingredients
For the steak:
1 pound Flat Iron Steak
extra virgin olive oil
For the rub:
1 tablespoon crushed coriander seeds
2 teaspoons smoked sweet paprika
finely grated zest from one large lime
2 teaspoons garlic salt
½ teaspoon freshly ground black pepper
For the veggies:
1 small onion halved and sliced lengthwise, ¼ inch thick
6 medium rainbow or regular carrots thinly sliced on the bias
6 medium cloves garlic thinly sliced
1 teaspoon kosher salt more to taste
4 ounces baby spinach
2 tablespoons fresh lime juice plus wedges for serving
Instructions
For the steak:
Line a sheet pan with foil and place steak on prepared pan.
For the rub:
Combine the crushed coriander, paprika, lime zest, garlic salt and pepper in a small bowl and stir to mix.
Brush the steak with olive oil and sprinkle with the coriander rub mixture. Press the rub into the meat with your fingers. Flip the meat over and repeat on the other side. Cover with plastic wrap and refrigerate for 30 minutes.
To grill the meat:
Preheat a gas or charcoal grill to high heat. Spray or oil the grill grates.
Remove steak from refrigerator and drizzle lightly with a bit more olive oil. Place the steak on prepared grill and grill for 7-8 minutes on the first side or until nicely browned. Flip steak and continue grilling until internal temperature reaches 130-140˚F with an instant thermometer, about 6-8 minutes more. Allow meat to rest, loosely covered, for 10 minutes before slicing, thinly across the grain.
From TheCafeSucreFarine.com.
Cascade and Produce Box for January 26, 2023
Produce
Organic Shallots
Organic Savoy Cabbage
Organic Baby Broccoli
Organic Red Leaf Lettuce
Organic Delicata Squash
Organic Celeriac
Organic Garnet Yams
Organic Ruby Red Grapefruit
Organic Asian or Bosc Pears
Organic Kiwis
Organic Rainbow Carrots
Cascade Items
Kauai Shrimp
Pasture raised Top Sirloin Steaks
Pasture Raised Applewood Smoked Bacon
Kauai Shrimp and Winter Squash Curry
INGREDIENTS
2 lbs. winter squash (about 4 cups diced)
2 shallots
2 cloves garlic
1 Tbsp grated fresh ginger
2 Tbsp olive oil
1 Tbsp curry powder
1 tsp ground cumin
1 15oz. can fire roasted diced tomatoes
1/2 cup water
1 13.5oz can full-fat coconut milk
1 pound Kauai Shrimp
1/2 tsp salt (or to taste)
Instructions
Peel and dice the butternut squash into ½-inch pieces. Dice the shallots, mince the garlic, and grate the ginger.
Heat a large skillet over medium. Add the olive oil, shallots, garlic, and ginger, and sauté for a few minutes, or until the shallots are translucent. Add the curry powder and cumin and sauté for one minute more.
Add the diced tomatoes and water to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender.
Add the coconut milk to the skillet, stir to combine, and heat through.
Once the sauce is hot again, add the shrimp to the curry and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Season the curry to taste with salt, then enjoy!
Asian Pork Cabbage Rolls
INGREDIENTS
Yield: 10 cabbage rolls (4 to 5 servings)
Kosher salt and black pepper
1 medium head savoy cabbage
1 pound ground pork
⅓ cup uncooked short-grain white rice
1 large egg, lightly beaten
6 scallions, finely chopped (about 1 cup)
2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
2 tablespoons soy sauce
2 cups chicken broth
Sesame oil, for serving
Instructions
Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
Prepare the cabbage: Remove about 10 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping ¼ cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.
Recipe From New York Times Cooking
Crunchy Winter Slaw with Celeriac and Asian Pear
Ingredients
¼ cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced savoy cabbage
1 ½ cups matchsticks Asian pear (from about ½ large)
1 ½ cups matchsticks peeled celeriac
2 ounces shaved Manchego cheese, (optional)
Instructions
Whisk lemon juice, mustard, maple syrup, and oil in a medium bowl; season dressing with salt and pepper.
Combine cabbage, Asian pear, celeriac, daikon and most of the Manchego in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Recipe From Bon Appetite Magazine
Creamy Celeriac Mash Recipe
Ingredients
2 pounds celeriac - about 3-4 small
2 shallots - peeled and quartered
6 cloves garlic - peeled
Vegetable broth to cover the veggies, about 2 cups
½ cup whole milk - or half and half
2 tablespoon butter - salted
Salt to taste
Pepper to taste
Fresh herbs - for serving
Instructions
Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.
Add the celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.
Carefully drain most of the vegetable broth (about ⅔ of it; leave some for flavor). Return the pot with the veggies back to the stove and add the whole milk and butter. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).
Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for ~1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it.
Taste and adjust seasonings as desired. Serve with more butter, salt, pepper, and fresh herbs.
Recipe from Itsavegworldafterall.com
Wild Mushroom and Butternut Squash Risotto
Ingredients
1 2-lb butternut squash, cut into 1/2-inch cubes
4 tbsp butter
1 large shallot, diced
1 clove garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
6-8 cups chicken or vegetable broth
1/3 cup Parmigiano-Reggiano cheese, grated
2 tbsp fresh sage, chopped
1 packed cup fresh arugula
1/4 lb black trumpet and/or yellowfoot mushrooms, rinsed
Instructions
1. Peel and cut squash.
2. Warm stock in a pot.
3. Saute squash in 2 tablespoons of butter in a heavy-bottomed saucepan, covered, for 5 minutes over medium-high heat. Stir occasionally. Remove lid and cook a few more minutes to lightly brown squash.
4. Add shallot and garlic. Cook together with squash for a few minutes before deglazing pan with wine. Immediately add rice and stir thoroughly to coat. Reduce heat to medium.
5. Stir in a ladle or two of stock, repeating as the liquid is absorbed until rice is al dente.
6. While risotto is cooking, saute mushrooms in a tablespoon of butter. Set aside.
7. Finish risotto off-heat by stirring in sage, arugula, cheese, and last tablespoon of butter. Season with salt to taste. Garnish with sauteed mushrooms.
Serves 6