Collards three ways.
This is the last week of the CSA and I had a choice between collards or kale. Everyone went for the kale, so I decided to shake things up and grab the collards.
Who am I kidding, I’ll always grab the collards! You can do so many things with them. Toss in Indian spices and get delicious spiced goodness, stir fry it and serve with kimchi or add to pasta. Thanks to Ed Lee’s (not the mayor of SF) Smoke & Pickles, I’ve definitely keen on giving the collards some Korean flavor (although I had to up the spices. I assume the spice level is low to accommodate for the bland American palate. I dunno, my version will be spicy, so beware).
So all three of the recipes pictured above are pretty simple. The collards are simply stir fried with onions and served with rice, kimchi & potato salad in remoulade, or with pasta.
Collards w/ Pasta
Collards w/ Kimchi (next week)
Bulgogi Beef Bowl w/ Collards & Remoulade (next week)
First rye bread from scratch. A lot of mistakes. It didn’t really turn out as well as I’d have hoped, but I learned from it. I think after a few more tries the hubs and I should nail it.
#Pickles are like awesome mini #salads.
#Pasta with #collards. Thanks NYTimes.
Winter #veggie #couscous. Can be made #vegan. Recipe tomorrow or Wednesday.
#Clam #hotpot #nabe #soup
10 grain porridge with duck bacon and apples.
The CSA has basically given me my weight in apples. On top of that, my darling husband really really wanted the duck bacon from the farmer’s market. Well, I’m so into myself for thinking to combine the two, like, it’s like magic in a bowl. It’s so good, all your other meals of the day will pale in comparison. You may as well eat lettuce because it won’t top this porridge.
My trip to Denmark has ruined me. I’m now obsessed with butter, milk, and porridge. This place started it all. I dialed back the butter because I’m back in the States and we fear butter, but eating porridge definitely makes me think of the AMAZING porridge I had there.
And here’s how to make it!
- 2-4 slices duck bacon (or regular bacon)
- 1 apple cut into bits
- 1 pinch brown sugar (1/8 teaspoon if you REALLY need a measurement)
- 1/2 (or less) tablespoon butter to serve
- 1/2 cup whole or 2% milk
- 1 pinch salt (optional - mostly because I always forget)
- 1/2 teaspoon maple syrup to serve
- about 1 tablespoon worth of parmesan cheese (skip it if you don’t have it)
- 1.25 cups water
- 1/2 cup Bob’s 10 Grain Hot Cereal
- Pour 1.25 cup water into a small pot and bring to a boil. Add the pinch of salt (or not, I totally always forget this step).
- Pour in the 1/2 cup of Bob’s 10 Grain Cereal and immediately lower the heat. Put on a cover and set a timer for 10 - 12 minutes.
- BUT DON’T WALK AWAY! This cereal is thirsty like it’s crossed a desert or something. Stay close and stir occasionally. When it feels like the porridge is to sticky, add the milk and keep stirring.
- While that’s going, in a skillet, toss in the bacon and stir. When the bacon fat is liquid, toss in half of the chopped apples and the pinch of sugar. You’ll use the rest of the apples later. Turn of the heat on this when the bacon is nicely crisped and the apples are slightly browned.
- Stir the porridge some more and check the consistency. It should be slowly thickening, but not sticking. If it’s sticking, add more milk or water and keep stirring. Toss in the cheese.
- Once the porridge is creamy and fragrant, turn off the heat and pour it into bowls. Place 1/4 - 1/2 of button in both bowls the porridge then pour half of the bacon/apple mixture into each bowl. Add the remaining apple and drizzle each bowl with the maple syrup.
Eat the noodles after the hotpot
When do you eat those yummy udon noodles that come with a hot pot. Take them at the end. If you have a table side burner, just toss them in and stir with the leftover broth. Otherwise, return the skillet to the stove and drop in the noodles to eat.
Although it isn’t all THAT cold in NYC, it’s chilly enough to break out the dotanabe (hot pot cooking vessel) and make a delicious soup. I couldn’t believe my luck to get mizuna greens from the CSA!
To make this soup, you’ll need:
- 1/2 Medium Carrot, sliced in fourths
- 1/2 Block Packaged Tofu (whatever consistency you like. For this hot pot, I like firm or medium) cut into squares
- 250g Thinly Sliced Beef (you can get it at the butcher if you call ahead if there aren’t any Asian groceries around)
- Enoki and/or shimeji mushroom, bottom cut off and separated
- 1/2 cup sake
- Kombu (Dried Kelp) to flavor
- 1 Bunch Mizuna Greens
In a skillet, dutch oven, nabe pot or any wide and deep cooking vessel, place the kombu sheet inside then pour 1.5 - 2 cups water and 1/2 cup sake. Turn on the heat to medium high. Place the carrot and tofu in the skillet in sections, then add the mushrooms in its own section.
When the carrots have softened and the broth is at a light boil, add the mixing greens along the side of the skillet. Lay the strips on meat on top and let it cook until done. Remove from heat and serve with cooked udon noodles (and raw egg if you’re lucky enough to have access to pasture raised farm fresh eggs).