Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old November 18, 2013   #1
Douglas_OW
Tomatovillian™
 
Join Date: Feb 2006
Location: NJ z5
Posts: 281
Default Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

I've never been a fan of Brussel Sprouts, in any form, but this salad is really good.

From Cook's Country:

http://www.cookscountry.com/recipes/...code=LN13M1KAA

WHY THIS RECIPE WORKS:
Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a… read more

SERVES 8

Slice the sprouts as thin as possible. Shred the cheddar on the large holes of a box grater.

INGREDIENTS

3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
4 ounces sharp cheddar cheese, shredded (1 cup)
1 Granny Smith apple, cored and cut into 1/2-inch pieces
1/2 cup hazelnuts, toasted, skinned, and chopped

INSTRUCTIONS

1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

2. Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.
Douglas_OW is offline   Reply With Quote
Old April 17, 2017   #2
Ganado
Tomatovillian™
 
Ganado's Avatar
 
Join Date: Jun 2015
Location: Phoenix
Posts: 47
Default Crack Broccoli



Ingredients:

  • 1 and ½ pounds broccoli crowns (roughly 2 heads)
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, pressed
  • large pinch of dried red pepper flakes
  • ½ teaspoon kosher salt
  • 3 tablespoons raw, sliced almonds (with or without skin)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 – 3 tablespoons freshly grated aged pecorino cheese
  • zest of half a lemon
Directions:

  1. Preheat the oven to 475 degrees Fahrenheit. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
  2. In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
  3. Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is caramelized and tender, and the almond slices are toasted and golden.
  4. Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated cheese. Garnish with fresh lemon zest. Serve hot or at room temperature.


This recipe isnt mine but used this on all brassica's and it tastes great no matter what you cook.


She uses lemon zests but i have used all kinds of substitutes. (lemon juice, lime juice, various vinegars)


The key to great cooking is to engage the 4 major tastes: bitter, sour sweet, salty. THis recipe works because it engages all 4 major tastes.










158
Ganado is offline   Reply With Quote
Old April 17, 2017   #3
Ganado
Tomatovillian™
 
Ganado's Avatar
 
Join Date: Jun 2015
Location: Phoenix
Posts: 47
Default

NOthing simpler or tastier than boiled cabbage




Boiled Cabbage
1 head of cabbage
Bacon grease or butter
Salt n pepper to taste

Quarter cabbage, place on pan with lid, boil in ½” water with bacon grease or butter and salt and pepper lightly.
Boil for 10 min Turn cabbage, salt and pepper lightly and boil till soft. Drain and serve.




Lets face it its the bacon grease or butter that makes this work =)


177
Ganado is offline   Reply With Quote
Old December 15, 2019   #4
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

Making a slow saute with cabbage chopped roughly, some pork bits or pork sausage that is crumbled into bites, onions, and egg noodles this week. Salt, pepper and garlic as the seasonings.


Makes a good filling winter dish.
__________________
I'm not a complete idiot, some parts are missing.
imp is offline   Reply With Quote
Old December 16, 2019   #5
Nan_PA_6b
Tomatovillian™
 
Nan_PA_6b's Avatar
 
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
Default

Halushki with sausage!
Nan_PA_6b is offline   Reply With Quote
Old December 16, 2019   #6
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

Iknew there was a name for it! Thanks so much!!!
__________________
I'm not a complete idiot, some parts are missing.
imp is offline   Reply With Quote
Old December 19, 2019   #7
Tormato
Tomatovillian™
 
Tormato's Avatar
 
Join Date: Feb 2006
Location: MA
Posts: 4,966
Default

Add H2O and it becomes kapusta.
Tormato is offline   Reply With Quote
Old December 19, 2019   #8
Father'sDaughter
Tomatovillian™
 
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
Default

I actually prefer it sautéed with mushrooms, mixed with some cheese, encased in dumpling dough, boiled, then tossed in browned butter.
Father'sDaughter is offline   Reply With Quote
Old December 20, 2019   #9
GoDawgs
Tomatovillian™
 
GoDawgs's Avatar
 
Join Date: Feb 2018
Location: Augusta area, Georgia, 8a/7b
Posts: 1,685
Default Cabbage Kimchi

This recipe came from a book of various kimchi recipes and we think it tastes just like the kimchi sold in the Korean store we visit occasionally, only they want about $5 for a quart! I've added my own notes at the bottom

Savoy Cabbage Kimchi with Turnip

1 large head (about 2-2.5 lbs) savoy cabbage or green cabbage, cut into 2” square pieces
¼ cup plus 2 tsp kosher salt, divided
1 large (about 12 oz) turnip, peeled and cut into 1.5” squares that are about ¼” thick

Seasoning Paste
2/3 cup Korean red chili flakes (gochugaru; we use 1/4 cup for half a recipe)
½ cup chopped yellow onion
¼ cup fish sauce
2 TBS minced fresh garlic
1 TBS peeled, finely grated fresh ginger
2 tsp sugar
¾ cup water
5-6 green onions, green part only, chopped into 1.5” pieces (about a cup)

In a large bowl, toss the cabbage with ¼ cup of the salt. Set aside for 1 hour and 15 minutes. Check on the cabbage and if it looks wilted, limp and slightly brighter in color, it is ready. Otherwise, give it another 15 minutes and check again. Rinse the cabbage and let it drain, shaking the colander a bit to remove excess moisture.

Meanwhile, in a medium bowl toss the turnip squares with 1 teaspoon of the kosher salt and set aside for 30 minutes. Rinse and pat the turnip pieces dry.

While the cabbage continues to brine, prepare the seasoning paste. In a mini food processor fitted with a metal blade, pulse together the chili flakes, onion, fish sauce, garlic, ginger and sugar until the mixture is uniform and resembles hummus. Add ¼ cup of the water and pulse until incorporated.

In a large bowl, toss together the cabbage, turnips and green onions. Add the seasoning paste and toss together until the paste coats all the vegetables evenly.

Pack the vegetables tightly into three 1-quart jars. Add ½ cup water with the remaining 1 teaspoon kosher salt to the seasoning bowl and swirl the water around to collect any remaining seasoning paste. Distribute the water among the jars, cover and allow to sit at room temperature for five days. Refrigerate and allow the flavors to develop for about two weeks. Eat within 6 months. The cabbage will keep fermenting slowly for up to 6 months and its taste will evolve and change with time.

Make sure liquid covers the kimchee in each jar as it ferments. If necessary, mix another ½ cup of water with 1 teaspoon kosher salt and use to keep cabbage covered.

Notes:
Place jars on a tray or on saucers in case some bubble over while fermenting. It helps when packing the kimchi into the jars, to leave a little room in each jar for the liquid to cover contents and for contents to rise a bit as fermentation bubbles will cause it to rise a little.

We usually make a half recipe which makes one quart plus not quite a full pint. And we use regular green cabbage as it’s hard to find savoy around here.

To keep the aroma of kimchi from taking over your refrigerator, place jars in a gallon ziplock bag, zip it closed and then put it into a second ziplock bag. No odor at all in the refrigerator!
GoDawgs is offline   Reply With Quote
Old January 11, 2020   #10
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

Sounds like a good recipe. I've never had kimchi, what does it taste like? Do the veg stay firm-ish, or sort of limp?
__________________
I'm not a complete idiot, some parts are missing.
imp is offline   Reply With Quote
Old January 12, 2020   #11
GoDawgs
Tomatovillian™
 
GoDawgs's Avatar
 
Join Date: Feb 2018
Location: Augusta area, Georgia, 8a/7b
Posts: 1,685
Default

Wow, the taste of kimchi... it's pretty hard to describe. Those of us who like it think it's an an exotic mix of vegetal flavors with some heat and a tang. Those who don't like it often say it tastes like a ripe compost bucket smells.

Lauryn Chun, the author of The Kimchi Cookbook tells of the various stages kimchi goes through. You can eat it after just a couple of days and it will be pretty crunchy. You can easily sort out the separate tastes of cabbage, turnip and onion. As it ages the vegetables start to soften and at six weeks they're pretty limp and there is no longer an individual taste of the vegetables as they have all merged into something unique. It lasts for ages in the refrigerator.

No two kimchis are the same as it's one of those things where you use what you have. I understand that Koreans have summer kimchi and winter kimchi based on what's in the garden at that time and probably everything in between. You can even use the process to make it with just cubes of daikon radish. I add daikon slices or matchsticks to kimchi if there's any daikon coming from the garden.

Fish sauce... I've made kimchi with fish sauce and also with the tiny salted shrimp that some recipes call for and don't care for either versions so I leave it out. I think I'll amend the recipe I posted to say (optional) on the fish sauce.

Heat level is to taste. We don't use the full amount of gochugaru pepper flakes as the recipe calls for. But it's that kind of hot pepper that is hot at first and then the heat goes away relatively quickly.

We also use just the plain green cabbage as the groceries out here in Cow Pie County don't carry it.

Kimchi is really easy to make!

https://www.amazon.com/Kimchi-Cookbo.../dp/1607743353

Last edited by GoDawgs; January 12, 2020 at 10:42 AM.
GoDawgs is offline   Reply With Quote
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 06:19 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★