May11
| Portuguese Kale Soup |
Author:
Serves: 4
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
- 2-3 cups canned tomatoes
- 1 large onion, chopped
- 1 medium carrot, diced
- 2-3 Hakurei or other turnips, diced
- 2 garlic cloves, minced
- 1 pound russet (baking), peeled, cut into 1-inch pieces
- 6 cups water, beef broth or vegetable broth
- 1 bunch kale, stems discarded, leaves thinly sliced
- 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh thyme
Instructions
- Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoons oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
- Add tomatoes, carrots, turnips and potatoes, water or broth, and 1 teaspoon salt and simmer, covered, until potatoes are tender. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil, season with salt and pepper, and add fresh chopped herbs.
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Comment
May11
Ran across this article and had to share. Glass Gem Corn is a really beautiful corn variety that is a Native American seed. These seeds are gaining in popularity and can be found at Seeds Trust.
Glass Gem Corn looks like little gems
This native corn seed is visually stunning
May11
Potato Salad with Garlic Scapes, Snap Peas, and Scallions
on May 11th, 2012 at 11:27 amPosted In: Recipes
| Potato Salad with Garlic Scapes, Snap Peas, and Scallions |
Recipe Type: side dish
Author:
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6
Ingredients
- 3 lb. small to medium yellow potatoes, such as Yukon Gold, scrubbed
- Kosher salt
- 1/4 lb. garlic scapes, pods and tips removed
- 6-1/2 oz. sugar snap peas, trimmed and cut on the diagonal into 1/2-inch pieces (1-1/2 cups)
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1 large lemon, finely grated to yield 2 tsp. zest, squeezed to yield 2 Tbs. juice
- Freshly ground black pepper
- 2 Tbs. plain rice vinegar
- 1/2 cup thinly sliced scallions
- 1/3 cup chopped fresh flat-leaf parsley
- 1/3 cup chopped fresh mint
Instructions
- Put the potatoes in a 6-quart pot; add 2 Tbs. salt and enough water to cover by 1 inch. Put the scapes on the potatoes. Bring to a boil over high heat, then lower the heat to medium, and simmer vigorously until the scapes are just tender, about 5 minutes after the water boils. With tongs, transfer the scapes to a cutting board and cut into 1/2-inch pieces.
- Continue to simmer the potatoes until just tender when pierced with a fork, about 15 minutes more. Add the peas and simmer until crisp-tender, 1 to 2 minutes. Drain the potatoes and peas in a colander. With tongs, transfer the potatoes to a cutting board. Rinse the peas under cold water to stop the cooking, and let drain. While the potatoes cool, whisk the mayonnaise, oil, lemon zest and juice, and 1/2 tsp. each salt and pepper in a small bowl. In a large bowl, mix the vinegar with 2 tsp. salt and stir to dissolve.
- When the potatoes are just cool enough to handle, scrape their skins off with a paring knife and cut them into 3/4 to 1-inch pieces. Toss them in the vinegar-salt mixture, and then stir in about half of the dressing. Add the scapes, peas, scallions, herbs, the remaining dressing, and salt and pepper to taste and mix well. Let cool to room temperature before serving.
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May10
| Glazed Hakurei Turnips |
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Recipe Type: side
Author:
Cook time: 20 mins
Total time: 20 mins
Serves: 4
Ingredients
- 3 bunches hakurei turnips or red radishes (about 2 pounds), trimmed, greens reserved
- 1/4cup (1/2 stick) unsalted butter
- 3 tablespoons sugar
- Kosher salt
Instructions
- Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)
- Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.
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