JenM wrote:Also, last year my parents helped me with a batch of sauerkraut-- it came out great and I can't wait to try again this year.
JenM wrote:Another favorite is Rick Bayless's Swiss chard tacos:
http://thefoodprojects.com/recipes/?p=28
These are good with some boiled potatoes. Would be a good vegetarian dish, but I cook them in lard.
thaiobsessed wrote:Last week I made a raw kale and cabbage salad with fresh peas, roasted corn, bell peppers and julienned kohlrabi. I dressed the salad with lime/peanut sauce (rice vinegar, ginger, garlic, peanut butter, soy sauce, fish sauce, lime zest, lime juice and brown sugar) to serve with pizza. I have to say, not too bad (for kale).
Mhays wrote:You can use them like any other bitter green - there's a recipe here for a cream of dandelion soup that sounds good to me. I used to love the dandelion greens at what was then Gateway; lightly sauteed and dressed with good olive oil and lemon juice.
JenM wrote:This week I had a lot of cucumbers in the box, so it was time for sweet pickles:
eli wrote:Last year I made some sweet zucchini pickles. Just follow a standard cucumber sweet pickle recipe, but use zucchini instead. They're a bit softer/less crisp than cucumber pickles, but I really liked them. Definitely a good way to use up extra zucchini.
aschie30 wrote:Inspired by JenM's post here and eatchicago's post in The Local Beet here, I was inspired to give Rick Bayless' Swiss chard tacos a try. I really liked them; they were an exercise in building flavor, from the slightly sweet/slightly bitter chard, to the smoky chipotle and refreshing queso fresco, which balanced the heat from the 1 T. (!) of crushed red pepper in the chard:
Mhays wrote:Looks delish - I have an abundance of lettuce right now (bought some for insurance at the Farmer's Market and found mine is finally coming in nicely) so I might try that salad...
Kristin on virtualtourist wrote:Order the salad at any time. Its composition has been the same for as long as I can remember: iceberg lettuce, mozzarella cheese, tomatoes, ham, pepperoni and olives. The Berkshire serves a creamy house dressing that is my all-time favorite salad dressing. I couldn't begin to tell you what it tastes like, though. It is well worth it.
gastro gnome wrote:And echoing KennyZ's post above, we are just about in ratatouille season. With trixiep's great suggestion of cooking all the ingredients separately to desired doneness (eliminates a too-watery dish), ...
Kennyz wrote:[I] didn't end up with anything I'd remotely call watery, and rather enjoy the one-pot ease of dumping everything in a dish and leaving it alone for a couple of hours. I also suspect that the garlic infuses everything just a bit, which isn't a bad thing in my book.
gastro gnome wrote:And echoing KennyZ's post above, we are just about in ratatouille season. With trixiep's great suggestion of cooking all the ingredients separately to desired doneness (eliminates a too-watery dish), I've made it before with great success. Round 1 went up last weekend and I even got over making it look pretty. I'm gonna keep cooking it as long as the seasonal ingredients keep begging me too.
aschie30 wrote:gastro gnome wrote:And echoing KennyZ's post above, we are just about in ratatouille season. With trixiep's great suggestion of cooking all the ingredients separately to desired doneness (eliminates a too-watery dish), I've made it before with great success. Round 1 went up last weekend and I even got over making it look pretty. I'm gonna keep cooking it as long as the seasonal ingredients keep begging me too.
As you and trixie-pea have noted, the bane of ratatouille is water; in Julia's recipe, you layer the ingredients, but need to adjust the heat perfectly so that it simmers off the excess water but doesn't scorch the vegetables. The water that doesn't get evaporated mixes with the olive oil used to saute the vegetables and, when cooked down, creates a thick, flavorful liqueur that is used to occasionally baste the vegetables. It's a time consuming, fussy dish, but when executed perfectly, is the essence of summer.
Kennyz wrote:I must be missing something. Ratatouille is - to me - the exact opposite of fussy. Maybe it's because I use the tiny little cherry tomatoes which have less liquid, but there is no excess water and no scorching. Low oven temperature, long cooking, leave it alone for 2-3 hours but for a stir or two. What's the fuss? The result is sweet, the vegetables maintain a bit of integrity, and there is indeed a little sweet, syruppy liquor that mixed with the oil to create something quite luscious and thick.
aschie30 wrote:
Kenny - As you know, any cooking of eggplant will render a ton of water. So, you have to salt the eggplant first, and let it sit.