Tuesday, August 31, 2010

Kale & Sorrel Soup

Oh what a delight to see sorrel popping out of the bag today!
It's too bad it loses its fresh bright green color upon cooking, but it always imparts a wonderful lemony freshness

Sautee until soft: one lovely thinly sliced red onion with 3 cloves of chopped garlic with a generous pinch of salt & a grind of pepper (I use a mix of Szechuan & green)

Add 3 potatoes, coarsely chopped (peeled if you like) & 2 chopped carrots

Add plenty of water, a dash of molasses, a splash of soy sauce, 2 bay leaves, and a heel of your favorite cheese, if you wish

When potatoes soften a bit, add the whole bunch of kale, chopped, large stems removed, and 1/4 bunch of sorrel, some fresh basil & parsley leaves

Simmer til everything is tender, adjust seasoning, remove bay leaves and cheese rind, and blend

Serve with a spoonful of creme fraiche or yogurt or not..

Thursday, August 19, 2010

recipe mania

Hi all,
I've been working on a bunch of recipes for Wealth Underground for a project called Your Garden Cookbook, which I am making with my friend Nicole. I'll let you know when it's done.
Meanwhile, I've been delighted with my surprise bags of goodies...
Oh what to do with the cabbage? I had an overdose of cabbage while living in Czech republic for 8 years.

The answer:
Pickle it!

Pickled Red Cabbage
Quarter and thinly slice a head of red cabbage into strips
Sprinkle with a few tablespoons of salt, cover and refrigerate for 2 days, turning occasionally
Drain liquid
‘Sterilize’ an XL canning jar- you can just rinse with boiling water if you’ll eat these fast (which you will)
Bring 1-1/2 quarts of rice vinegar with 1-1/2 quarts water to a boil (you can explore a variety of vinegars)
Meanwhile, layer cabbage with salt, coriander seeds, bay leaves, peppercorns, garlic cloves and star anise- a few teaspoons of each. You could add some sugar, too, if you like
Pour liquid over and cover
When cool, refrigerate for a day or two and enjoy a gorgeous pink zesty crunchy delight!