Monday, February 1, 2016

Curried Shrimp & Kohlrabi Remoulade

Whether you're looking for a creative way to cheer on your team with something a little more elegant than the tried, but maybe tired, old standbys, or perhaps hoping to charm a Mardi Gras celebration with a little Creole culinary cred, this Curried Shrimp & Kohlrabi Remoulade, a seasonal spin on a classic, will nestle it's way into your favorite party food repertoire.

Prepared this unseasonably sunny and beautiful weekend at the Texas Farmers' Market at Lakeline, this salad-turned-celebration proved to be a big crowd pleaser. The standard dish was prepared a bit unconventionally with all seasonal and local products on hand at the market. If you, unfortunately, do not have access to such seasonal bounty, the more traditional version will still allow you to enjoy this cook's favorite salad, which you can find at Mardi Gras Eats: Shrimp Remoulade, from the archives.

Curried Shrimp & Kohlrabi Remoulade

Serves 6

Dressing, below
1# shrimp, peeled and deveined
1T curry powder
1T salt
2 bulbs kohlrabi, grated
1 bunch young spring onions, sliced
2 hard-boiled eggs, sliced (for garnish and lettuce cups)
Individual lettuce leaves

¼ cup pecan alioli
¼ cup extra virgin olive oil
¼ cup Dijon mustard, to taste
1 tsp, to taste, hot pepper sauce
Salt, to taste

3 hard-boiled eggs, grated

Bring a large boiling pot of water (enough to cover shrimp by several inches), seasoned with curry powder and salt, to a boil. Add peeled, deveined shrimp and turn off heat. Allow shrimp to heat until opaque and slightly yellow-orange, about 2-3 minutes. Place in a bowl of ice water to chill. Remove and drain.

Bring water back to the boil. Gently transfer 5 eggs, and let boil for 8 minutes. Remove from water, crack slightly, and add to ice water. Let chill for about 5 minutes before peeling. Chop 3 eggs for dressing. Slice remaining 2 eggs for garnish.

Combine all dressing ingredients. Add shrimp, chopped or whole according to preference, Sliced Onion, chopped eggs, and grated kohlrabi. Fold gently, adjust seasonings, and chill for about 30 minutes before serving in, or alongside, lettuce leaf cups. 

Ingredient Notes:  At the market each weekend, I source almost completely from the vendors.  That means every item is in season, and condiments and prepared foods are minimal.  Some items that are available at the Texas Farmers’ Markets may not be available in your area, however this standard Shrimp Remoulade recipe from the archives will help you get the dressing just right no matter where you find yourself cooking and dining.

Vendor Notes:  JBG Organic—lettuce, spring onions, and kohlrabi, Yummy Farms—Americauna hen eggs, K & S Seafood—fresh Gulf shrimp, Stellar Gourmet Foods—Pecan Alioli, Fig Dijon Mustard, Hot Sauce

Nutritional Data

Thursday, January 28, 2016

The Seasonal Plate | What to Eat in January

Eating in season saves money, provides optimal nutrition, and supports local farmers. In North America, find many of the vegetables, fruits, meat, poultry, and seafood below, in season and in markets for the month of January.

Need some inspiration for preparing your market basket bounty? Tap each food's link for recipe ideas, nutritional information, and more.

clams + crab + mussels + oysters + scallops 

Read more:

Sustainable Table | Shop Sustainably

Wednesday, January 27, 2016

Kitchen Underground: Home Cheesemaking 101

You are a cheesemaker!

Sound impossible? Well it's not. It's absolutely within reach of beginning and experienced cooks alike.

In this beginning series, local food writer and market chef Maggie Perkins of Notes from Maggie's Farm will walk you through the processes of beginning cheesemaking. Learn the basic skills, tools, ingredients, and materials required to make cheese at home, and spend some hands-on time making your first batch in class-- a versatile homemade queso fresco you can use in dishes, spice up for parties, or hoard for yourself. We won't tell!

You'll taste handmade cheese, learn to make a refreshing, nutritious drink from whey, and take home a pound of homemade queso fresco, and a packet of recipes to keep your skills fresh.

Milk, and most supplies are provided.

When: Friday, January 29, 2016
6:00-8:00 pm

Where: Infinite Monkey Theorem Winery
121 Pickle Road, Suite #110

Spaces are limited. Grab your spot at Kitchen Underground.

Interested in learning more about cheesemaking? Check out these articles from the archive:

You are a Cheesemaker!

Make Some (All Natural) Queso!

The Ark of Taste: Creole Cream Cheese

And What the Whey??
Ways to Use Alllll of that Whey

Honeyed Apple Mint Whey Cooler

Praise the Lord and Pass the Potatoes: Vegetarian Whey Gravy

What to do with that leftover whey from Cheesemaking?  Whey ricotta is a great way to squeeze every bit of curd possible from raw milk. Directly after Cheesemaking, collect And bring 2-3 gallons of whey to a boil, remove from heat and gently stir in 1/2c vinegar (I used cider vinegar, here). Let stand about 5 minutes. Strain through a colander lined with butter muslin cloth. (Recollect that remaining whey for cooking, baking, drinking. Pets love it.) Tie muslin at 4 corners and squeeze curds gently before hanging to strain overnight. Midway through, clear the pores of the muslin by scraping the exterior with s spoon.  Next morning, crumble cheese into a bowl, adding salt and seasonings if desired. For a creamier consistency, whip curds in a blender.  This batch is getting salt, lemon zest, and minced chives.  Interested in learning more about #HomeCheesemaking? Join me, in conjunction with @kitchen_underground at @infinite_chimp Winery this Friday, January 29 for Home Cheesemaking 101, a beginners hands-on class where you'll learn to make, and bring home, your first pound of #quesofresco. Find out more and claim your (limited) spot at the link in my profile.  #austin360cooks #cheese #cheesemaking #diy #cookingclass #cookinginstructor #kitchenskills #homemaking #homekeeping #winery #austin #datenight #newskills #instafood #marketchef #youcandoit #whey
A photo posted by Maggie Perkins (@maggiecperkins) on

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Tuesday, January 5, 2016

Tips for Tuesday
In the Garden: January

UPDATE: This In the Garden, monthly guide for January, has been updated with new gardening tasks and scheduled plantings for 2016. Did you resolve to grow a bit of your own food or flower this year? Get growing and going with this post from the archives,  Preparing Your (New or Existing) Garden.

Though it's January-dreary and cold, cold, cold in most of the country, Spring, for many of us, is really just around the corner as far as gardening goes. Just as you get the last boxes of holiday decorations stashed away, it's time to prepare for the gardening year, ahead.  

We can expect peas and asparagus early, and those spring greens for which we'll clamor in a few months, need to be in the ground as early as this month or next.  

Today, we'll take a look at the next few weeks of what and when to plant in Zone 8.  For information on planting dates for your particular region, consult this chart to determine the zone in which your garden grows, and then adjust the following to-dos accordingly.  

Wherever you find yourself in the gardening calendar, it's time to get ready for a new growing season. Create a garden plan to help organize chores and planting schedules. Sharpen, oil, perform preventative maintenance on garden tools. Pull out pencil and paper and start mapping out what will go where, considering companion planting, sun and wind exposure, and weather forecasts. In January, the year's garden is a tabula rasa, a blank slate, and a little planning now will go a long way in creating an abundant harvest in the months to come. 
The beginning is the most important part of the work.--Plato.  And Mom.

In the Garden: January

Fertilize Fertilize asparagus, strawberries, daylilies, iris, pansies and roses. Use compost, manure or a complete fertilizer.

Water Water everything well before a freeze, but avoid overwatering.

Transplant Plant bare root and container grown roses, shrubs, trees, groundcovers and vines. Move hardy seedlings outdoors. Divide and transplant perennial herbs and summer and fall blooming perennial flowers. 

Prepare Soil Add compost and/or fertilizer. Till deeply. Test soil (forms available at the Extension Office). Check winter mulch and replenish, if needed. Stockpile leaves for mulch and composting throughout spring and summer.

Lawn Care If lawn has a history of brown patch problems, treat with a labeled fungicide late in the month. Repeat treatment in 3 to 4 weeks, if needed.

Diseases/Pests to look for Check for mealy bugs and for scale on houseplants. Need a plant problem identified? Bring a sample in a ziplock bag to the a County Extension Office near you.

Wolf Creek Pass, Colorado
Things To Plant In January

Flower Plants Alyssum, Butterfly Weed, Calendula, Candytuft, Cornflower, Dianthus, Daisy (African, Michaelmas and Painted), Gaillardia, Liatris, Edging Lobelia, Nasturtium, Ornamental Cabbage and Kale, Pansy, Phlox paniculata, Snapdragon, Stock.

Flower seeds Ageratum, Alyssum, Balsam, Bluebell, Calendula, Candytuft, Cleome, Coreopsis, Cornflower, Delphinium, Echinacea, Feverfew, Gaillardia, Gayfeather, Gerbera, Hollyhock, Hyacinth, Larkspur, Lobelia, Lupine, Nasturtium, Phlox, Poppy, Queen Anne’s Lace, Petunia, Snapdragon, Sweet Pea, Sweet William.

Bulbs Allium, Alstroemeria, Amarcrinum, Canna, Crinum, Dahlia, Daylily, Gladiolus, Hosta, Hyacinth, Spider Lily (Hymerocallis), Liriope, Monkey Grass, Rain lily, Society Garlic, Tigridia, Tulip

Vegetables Start tomato, pepper and eggplant seedlings indoor under fluorescent lights. Early—Mid Month: asparagus crowns
Mid—Late Month: Broccoli, Cabbage, Carrots, Cauliflower, Kohlrabi, Lettuce, Onion sets, Peas, Spinach

Herbs Garlic chives, Horseradish, Parsley, Chervil

Fruit Bare root or container grown pecans, fruit trees, grapes, berry bushes

Beautiful Boulder, Colorado,

Bundle up, friends!

Monday, January 4, 2016

Farmers Market Favorite
Winter Vegetable Hash with Duck Egg
Sweet Potato | Brussels Sprout | Mushroom | Scallion

Did you resolve to make Mondays meatless this year? Maybe watch your calories? Eat more vegetables? Keep it local? Eat in season? Support local farmers? Keep it simple, yet sophisticated?

We hit all of the bases this weekend at the farmers market with this Winter Vegetable Hash with Duck Egg, and we fought off the winter blues and the common cold, to boot! This simple dish boasts off-the-chart vitamin and nutrient counts and satisfies the appetite fully at under 500 calories. (Find full nutrition values with and without the egg, below.)

Click and Clack, formerly From Maggie's Farm
DUCK EGGS. This girl loves her duck eggs. And she really misses her ducks. But lucky for Texas Farmers' Market shoppers and me, vendor Belle Vie Farm and Kitchen offers duck eggs, charcuterie, and more. Below, find links to the recipes we've developed from this fortuitous resource, and learn more about duck eggs, here.

Sweet Potato | Brussels Sprouts | Mushroom | Scallion
prepared for the Texas Farmers' Markets
Serves 4

Keep vegetable flavors bright and fresh by cooking each, separately, before combining at the end. Be cautious about crowding the pan-- give vegetables a little room, and a little time before stirring, and they'll reward with slight caramelization that amps the flavor exponentially. If time is short, get out 3 pans and juggle them all at once! (But do take the time to collect and prepare ingredients prior to cooking or you'll find yourself in the weeds mid-dish.)

4T grapeseed oil, divided, approximately
4 small sweet potatoes, cubed
1t dried rosemary
Sea Salt, to taste
1 pint brussels sprouts, trimmed and halved
1t dried thyme
Sea Salt, to taste
2 cups mixed mushrooms, sliced
1 bunch scallions, sliced, whites and green tops separated
Sea Salt and freshly ground black pepper, to taste
4 duck eggs

Preheat broiler.

Lightly coat a heavy skillet with grapeseed oil and heat to shimmering. Add cubed sweet potatoes and rosemary. Sauté, stirring infrequently to allow slight browning, until fork-tender.  Season with sea salt to taste. Remove from pan and reserve.

Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add brussels sprouts and dried thyme. Sauté, stirring infrequently to allow slight browning, until fork-tender. Season with sea salt to taste. Remove from pan and reserve.

Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add sliced mushrooms to pan. Sauté, stirring infrequently to allow slight browning.  Add sliced scallion whites, and continue sauté, stirring to keep from sticking to the pan, until onions are wilted. Correct seasonings with sea salt and freshly ground black pepper.

Return sweet potatoes and brussels sprouts to pan with mushroom and scallion. Toss well to mix. Break duck eggs into hash, spacing into equal quarters of the pan. Season egg lightly with sea salt and black pepper. Broil under element of oven until whites are set. Remove from oven and garnish with sliced scallion greens. 


Click on photo to enlarge

Texas Farmers' Markets vendor resources:

JBG Organic-- sweet potato, brussels sprouts, scallion
Kitchen Pride Mushroom Farm-- shiitake mushroom, baby bella mushroom
Belle Vie Farm and Kitchen-- duck eggs

Also find the following recipes featuring products from Belle Vie Farm: Duck Egg Omelet | Crabmeat | Caramelized Onion | Chevre | Microgreens, Summer Melon Salads (featuring duck breast proscuitto). Peach Basil Salad with Duck Sausageand Spring Duck Sausage & Brussels Sprout Salad with Cherry & Pecan

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