Chicken fried Cauliflower Steak

Posted on February 23, 2017 by eatwithana

The aioli in this picture didn’t come out very pretty, as we were hungry and wanted to dig in!

The smoked paprika and red pepper aioli I glommed on was delicious and served as the dressing for the greens as well.

Preheat oven to 375. Cut your head of Cauliflower in thick slices, some small pieces will break off on each side. Whisk a couple eggs with a tablespoon of olive oil. In a separate bowl:

Almond flour

Garlic powder

Paprika

Salt and pepper

Dip the slices of cauliflower in the egg mix, thouroghly coat. Then in the flour mix. Toss the small bits last and place on parchment on a cookie sheet. About 35 minutes. You want some good browning and I like the tip with a little char.

You could use just olive oil if you wanted to avoid egg.

Bon appetite!

Jerusalem Artichoke Slaw

Posted on July 16, 2014 by eatwithana

Jerusalem Artichokes are a vegetable I just seemed to forget about for a while. Years ago in my food co-op days they were all the rage for everything from juicing to roasting like potatoes. I saw some in the store and went for it, as I had also just read an article about how great they are for your gut microbiome. The possibilities for slaw are endless and raw and that’s why I tend to slaw everything .
For today’s :
2 Jerusalem Artichoke (slightly pealed)
3 Carrots
Juice of 1 lime
A thumb of fresh ginger (also grated)
A small bit of finely chopped cilantro
A Tbsp of sesame oil
Sea salt and pepper
It’s really good. I’m excited to try also fennel instead of carrots and add toasted leek and a sherry dressing!

Easy Fermentation!

Posted on March 24, 2014 by eatwithana

I attended a workshop on fermentation of winter storage crops last weekend and I’m diving in with both feet. What a fantastic and simple way to preserve the root vegetables, cabbage and winter greens you might be tired of eating right about now. I’m already a convert to the health benefits of eating and drinking (Kombucha) fermented foods with all their healthy probiotics. I recommend reading about it more if you are new to the idea. Kimchi is of course the most famous fermented vegetable condiment and you can also just be making these for the taste.

I’ve got sliced water melon radish and carrot, parsnip, black radish “Kim Chi” going right now.

The Basics:

-Sliced chucks of vegetables need to go in a brine, grated and finely shredded vegetables are massaged with sea salt and release their own juices to then make the liquid needed for fermentation.

– Brine = 1 tablespoon of sea salt to quart of water and 1 tablespoon of yogurt whey. Plus anything you want to add for flavor.

– IMPORTANT – Tap water used to make brine must be left out 24 hours so that the chlorine will off gas. Otherwise the chlorine will kill of the probiotics you wants to form.

-The liquid whey from your organic plain yogurt helps as an additive when making a brine to get the healthy bacteria going.

-1 Quart Jar = 2lb shredded veg = 1 Tablespoon sea salt

This is a somewhat low salt approach and even lower salt content can be used with the addition of a Tablespoon of the yogurt whey.

-Yogurt whey also helps with high sugar content vegetables like beets and carrots, that can tend to go to fast into alcoholic fermentation.

– Pack very tightly with fist into jar so that all air bubbles are pushed out – no oxygen is the key to growing the healthy bacteria only. Put the lid on jar somewhat loosely. Use a glass weight or a small glass jar to help keep vegetables pressed under the liquid, although not nessesary. I’ve just been checking my liquid level every couple of days.

-Put away in a corner where it’s 60-70 degrees, on a tray to catch liquid that will bubble out. Most vegetables are done in 7-10 days . Taste daily to see if it’s “done” for your tastes.

-Always make sure everything is submerged under liquid, mold will form on anything that is allowed to touch oxygen. That mold can just be scraped away and you can keep going.

– A tip for keeping chunks of vegetables crisp in this process is adding a grape or oak leaf.

For “Kim Chi” Style condiment I grated two pounds of mixed carrots parsnips and black radish, added 2 diced jalapenos, a big thumb of diced ginger, 5 cloves of garlic, 4 shakes of fish sauce and 1 healthy tablespoon of Applewood smoked sea salt.

Massage the veg, minus the hot peppers until lots of liquid has releases, about 5 minutes. Add in the hot peppers and pack into your jar.

A clean jar is necessary but no stealization is needed as in canning. A great use for reusing jars.

A recommended book on the topic is Wild Fermentation by Sandor Ellix Katz

Fall Fennel Slaw

Posted on November 1, 2013 by eatwithana

There are not many things left I haven’t tried making into a slaw. This one dressed with a Sherry Vinaigrette. This combo would be great accompanying Thanksgiving leftovers. Even for the event itself for some fresh raw crunch. I could imagine adding some roasted chestnuts for a hardier dish.
2 Fennel bulbs
1 small organic cabbage
2 Asian Pears (round lite brown)
– Slice the fennel and cabbage on a mandolin or very finely with a knife.
– peal and grate the pears.
Mix up Sherry Vinaigrette in a separate bowl with a whisk until emulsified and then stir all together. Make as much dressing as you like, my amounts are in descending order.
– Sherry Vinegar
– Olive oil
– Honey
– Salt and Pepper
– Diced Shallot
– Diced fresh garlic

Garbanzo Palm Hearts Salad

Image

Happy 4th of July day off .
I figure our rack of NH pork ribs aren’t that unusual, so I have for you a delicious side.
Garbanzo bean, sliced hearts of palm, grated spring turnip ( From Enterprise Farm CSA)
Big scoop of large capers
Fresh Dill
Ground sage
Sea salt
Ground pepper
About 2 oz fresh Blue Cheese dressing from the New Boston Farmers Market.
Toss and Wow!

Citrus Quinoa with Currents and Curry Vegetables

Posted on May 21, 2013 by eatwithana

This is a very versatile dish that travels well for pot lucks. It’s tasty at room temperature and it’s gluten free and vegan. I made a “mother ” batch of the citrus quinoa and currents that I’ll use a variety of ways for lunches and dinners this week. I roasted the curried vegetables to make the dish for a party Saturday night.
For Quinoa:
2 Cups rinsed Quinoa

This screen mesh strainer is your best friend for making quinoa. Rinsing the powder off takes away a bitterness.
Then add:
2 Cups Stock
2 Cups Orange juice
1 Cup Currents
Salt and Pepper to taste
Mix together in a pot and bring to a boil, turn to low simmer for 15 minutes covered. When kernels are translucent, uncover and let cool and more liquid will evaporate . Fluff with a fork and refrigerate. You could do this the day before too.
For the curried vegetables I used one head of cauliflower, 1 yam, 2 carrots, 1 onion and half a head of garlic. Dice vegetables in smallish cubes, toss with olive oil in a bowl and then add curry powder and sea salt. I also added a big pinch of cumin and Berber spice.
Spread cubes on a parchment lined cookie sheet and roast for about 30 minutes on 400* or until the edges are browned.
The secret ingredient for this dish was going out to the garden and picking a bunch of fresh herbs. Mostly mint, but also some thyme, lavender and chives.
Toss all together with about 1/3 of your quinoa batch and voila! A beautiful dish that will please everyone.
In case you haven’t tried Quinoa before, do it! It’s similar to couscous, but so much more nutritious.

Pickled Curry Cabbage

Posted on March 18, 2013 by eatwithana

Somewhere on the continuum of sauerkraut, kim chi and pickles lies my Pickled Curry Cabbage. Made annually when my Enterprise Farm CSA provides more cabbage then I can handle fresh. It’s spicy and a little sweet and makes a great condiment for meat or really fun sandwiches. I use a mandolin to slice the cabbage super thin, but a big sharp knife works too. I’m assuming you all know the canning deal.
makes 6 pint jars:
2 organic cabbage heads
5 cups white vinegar
4 cups water
2 tablespoons pan-toasted whole cumin seed.
1 teaspoon dried Maras Chili Pepper
About 3 tablespoon (to taste) Madras Curry Powder, which contains salt.
1 tablespoon brown sugar

Bring to a boil everything but cabbage to make a brine. Add cabbage and stir until cabbage wilts into brine. Fill your sterile jars and hot water process for 15 minutes.
It only gets better with time. Try to wait at least two weeks. I’ve tried it as long as a year and it was excellent, but be very sure of your canning ability or store in the back of your frig.

New Year’s Salad

Posted on January 2, 2013 by eatwithana

Tart, sweet and smokey are my favorite combination of flavors. My go to salad for the beginning of 2013.
Diced cubes of butternut squash, tossed in olive oil, salt and fresh ground pepper. Roasted on 400* until caramelized. Fresh pomegranate seeds, so good right now. Pepita or pecans, pan toasted with salt and smoked chili flakes. Goat Cheese.
Toss with arugula and some spring mix if you like. You almost don’t need a dressing, but a simple vinaigrette works well.

Purple Potato and Red Chard Hash

Posted on December 24, 2012 by eatwithana

Christmas Eve day brunch. After a busy weekend of visiting with friends and family we needed a hearty brunch. Thanks to our Enterprise Farm year round CSA, I was inspired to do this breakfast hash.
Par boil your diced potatoes for about 5 minutes in enough water to just cover them, adding a cup of apple cider vinegar. Meanwhile dice one large onion and about 6 big garlic cloves. I prefer a cast iron pan- heat it up, add olive oil, sauté your garlic and onion on medium heat until translucent. Add potatoes and reserve some of the liquid from cooking them. Add cumin, cayenne, salt and pepper. Stir well and cover for 5-7 minutes.
You want some crust to form on sides of potato pieces, but not so they burn or stick. If it seems too dry, spoon in reserved liquid and cover to help steam cook the potatoes. Taste- when potatoes are almost done , add your julienned red chard, stir and cover until wilted. Serve with two fried eggs on top!

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Category Archives: Vegetables