Kendall Newsletter for the 10-20-2011 share

Quick Braised Cabbage and Apple

1 garlic clove, smashed
3 tablespoons unsalted butter
2 lb cabbage, cored and cut into 1 1/2-inch pieces
1 Cameo apple, cored and cut into 1/2-inch cubes
1/2 cup unfiltered apple cider
1/2 teaspoon caraway seeds
2 whole allspice (optional), crushed
1 1/2 tablespoons apple-cider vinegar

Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1
minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.

Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

Radish and Watercress Salad

6 servings
8 oz. watercress
3 T. olive oil or vegetable oil
1 T. white wine vinegar
1/4 tsp. salt
Freshly-ground pepper
12 radishes, sliced

Remove tough stems from watercress; break sprigs into bite-size pieces. Arrange watercress on plates. Mix oil, vinegar, salt and pepper. Pour over radishes; toss. Spoon radish mixture over watercress.

Romanesco Cauliflower Pasta

Serves 6
1 head of romanesco cauliflower
2 shallots, minced
1/3 cup of dry white wine
1 pound of fresh linguini
3 tablespoons of fresh basil, finely chopped
1/3 pound of fresh mozzarella cheese, grated
2 tablespoons of olive oil
Salt and pepper

Cut the cauliflower in half, cut out the inner core and break off the pointy florets into 1 inch pieces.Put a large pan on medium-high heat and pour in the olive oil and heat up. Add the shallot and stir for a minute or two, then add the cauliflower. Continue to cook and stir for about 8 to 10 minutes uncovered until the florets start to brown.Start making the pasta. Add some salt and pepper to the cauliflower. Pour in the wine and deglaze the bottom of the pan by rubbing with a wooden spoon and stirring everything in the pan. Put the heat on low, cover and steam for about a minute until the cauliflower is tender. Add the basil. Remove the sauce from the heat and pour over the pasta. Sprinkle with the mozzarella cheese.

Southern Turnip Supreme

Serves 4
1 cube vegetable bouillon
1 cup water
3 cups peeled, cubed turnips
1/4 cup minced onion
2 cloves garlic, minced
salt and black pepper to taste
1 1/2 tablespoons sour cream
1/2 cup shredded sharp white Cheddar cheese
chopped fresh parsley for garnish

Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes. Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.

Stir Fried Snow Peas and Mushrooms

Serves 4
1 tablespoon sesame seeds
1 tablespoon olive oil
1/2 pound snow peas
4 ounces fresh mushrooms, thinly sliced
2 tablespoons teriyaki sauce

In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender. Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

Spicy Indian Cauliflower

oil for frying
pinch of cumin seed
pinch of mustard seed
2 tsp minced ginger
3 cloves of garlic, chopped
1 onion, thinly sliced
1/2 tsp ground turmeric
1 medium cauliflower, cut into flowerlets
2 tsp red chili powder (or 3 chopped green chilis)
salt and pepper
chopped fresh cilantro (optional)

Heat the oil in a fry pan (about 2 to 3 tbsp) and add the mustard seed. When the seeds start to pop, add the cumin, ginger, garlic and onion. Stir fry for a few minute until the onion turns golden. Sprinkle ground turmeric and add the cauliflower. Stir fry for another 2 minutes to coat the vegetable. Add the chili powder or chilis, salt and pepper to taste.Cover the pan and cook until cauliflower is soft. Stir occasionally. Toss cilantro on top when ready to serve. This dish is best served with rice and a curry dish. You will not be disappointed!

Spicy Stir-Fried Chinese Long Beans With Peanuts

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste, try Jalapenos instead!), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
1 large shallot, halved lengthwise, then very thinly sliced crosswise (1/2 cup)
2 tablespoons fresh lime juice

Special equipment: a well-seasoned 14-inch flat-bottomed wok
Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces

Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste). Stir together soy sauce, chiles, and salt in a small bowl.

Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.

*Available at Asian markets.
**Available at kalustyans.com.

Cooks' notes: · Beans can be boiled, drained, and patted dry 3 hours ahead. If you don't have a wok, beans can be cooked in a 12-inch heavy skillet. (They will lack smoky flavor.)

Spinach and Sprout Salad

Makes 8 servings
1 red onion
1 pint of tomatoes
4 cups of alfalfa sprouts
3/4 pound of baby spinach

Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes. Toss together remaining ingredients and serve with lemon juice.

Sun-Dried Tomato, Garlic, and Jalapeño Pasta

Preparation time: 45 minutes
Serves 2
1 tablespoon minced garlic
1/4 cup minced shallot
2 tablespoons olive oil
1 tablespoon margarine
1/3 cup sun-dried tomatoes, oil-packed -- finely chopped
2 tablespoons jalapeño peppers -- finely chopped
1/2 pound lasagna noodles -- broken into bite-size pieces
2 tablespoons fresh parsley -- minced

In a heavy skillet cook the garlic and the shallot in the oil and the margarine over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes.To a kettle of boiling salted water add the lasagna gradually, stirring, and boil it, stirring, until it is tender.Drain the pasta in a colander and rinse it briefly under hot water.Add the pasta and the parsley to the skillet and toss the mixture well.

Watermelon, Lemonade, and Blueberry Ice Pops

Serves 8
Watermelon ice
2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
1/4 cup sugar
8 5-ounce disposable paper cups
8 ice pop sticks or wooden coffee stirrers

Lemon ice
1/2 cup water
1/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup orange juice
1/4 teaspoon vanilla extract

Blueberry ice
2 cups fresh blueberries (from three 1/2-pint containers)
1 cup water
5 tablespoons sugar
1 teaspoon fresh lemon juice
For watermelon ice:
Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible..

Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.

For lemon ice:
Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.

For blueberry ice:
Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.

Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve

Whole Wheat Penne with Delicata Squash, Shitake Mushrooms and Beet Greens

Serves 6

Ingredients:

• One 16-ounce package whole-wheat penne, or other pasta
• 2 tablespoons unsalted butter
• 1 onion, cut into slivers
• 1 small delicate squash, peeled, seeded, and cut into 1/2-inch dice
• 0.5 ounces of dried shiitake mushrooms, reconstituted with stems removed, cut into 1/4-inch-thick slices
• 1/4 cup dry sherry
• 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
• 3 ounces beet greens, from 1 bunch beets (or red or green Swiss chard), tough stems removed, cut into 1/2-inch strips
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 2 ounces low-fat goat cheese, crumbled

Directions: 

Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes.
Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.

Wild Rice with Mushrooms

Serves 6 about 3/4 cups

Ingredients:

1 cup uncooked long-grain and wild rice mix
2 tablespoons sherry
3/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped shallots
4 cups chopped cremini mushrooms (about 1/2 pound)
1/4 cup finely chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Directions:
Cook rice according to package directions, omitting salt and fat. Stir in sherry and salt; cover and keep warm.
Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 2 minutes. Add mushrooms; sauté 4 minutes. Stir in rice mixture, parsley, and pepper.

Yellow Wax Beans with Parsley Oil

Serves 6
2 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup packed parsley leaves, washed well and spun dry
1 Vidalia onion— sliced
1 1/4 pounds wax beans, trimmed

In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet add onions and sauté until translucent. Add more oil if neededCook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.

Apple Filled Acorn Squash Rings with Curry

1 large onion, chopped
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple juice
1/2 cup dried raisins or currants
8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

Yukon Gold and Sweet Potato Gratin

Serves 12
6 tablespoons
(3/4 stick) butter, room temperature, divided
2 1/4 pounds Yukon Gold potatoes, rinsed
1 1/2 pounds red-skinned sweet potatoes (yams), peeled
2 cups whole milk
1 garlic clove, pressed
1 tablespoon kosher salt
2 teaspoons fresh thyme leaves
1 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 cup whipping cream

Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.

Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.