Rippin Another Blog: Parmesan Roasted Fennel with Mozzarella di Bufala and Reduced Balsamico

Good morning sugar loves!

It's my opinion that food is something that unites us all. Without getting all humanistic and homogenizing (because I learned in my Women's Studies classes that's a bad thing), we all need food. We all eat food (hopefully). We all want food (except those with eating disorders). And we all love food. Who doesn't enjoy eating?? (again, see above).

While what we eat differs from country to country, region to region, home to home, person to person - we do all eat.

And thank God for that. She must love food too.

That's why for the month of February I selected a Swedish blog to rip a recipe from. Min ugn är min tv. We might not speak or type the same language but with photos as fantastic as this Mattias', how can we not connect? The best part was looking at the food and trying to figure out what dishes were. And when it came to actually making one of his dishes, as Haydn mentioned yesterday, Google translator is a handy-dandy-translating magic machine! 

Fennel gets an incredibly tender flavor when it's cooked, losing most of it's aniseed punch, while the creaminess of the mozzzarella paired with the crunchiness of the cheese is unreal.

Small note: Buy the best ingredients for this that you can afford. They key to simple dishes like this is getting the good shit. Your mouth will thank you. Twice.

tack så mycket, Mattias... and Google Translator.

Roasted Parmean w Fresh Buffalo Mozzarella
(printable recipe) - serves 2.

Ingredients:

2 Large Bulbs of Fennel.
2 Fresh Buffalo Mozzarella
Real Parmesan Cheese, finely grated.
Good Quality Extra Virgin Olive Oil.
Coarse Sea Salt and Fresh Cracked Black Pepper. 
1 Batch Balsamic Reduction.

What to Do:
 
Preheat oven to 375 degrees F. 

As it heats, chop the woody and fuzzy tops off the fennel and slice in half. Place on a baking pan and drizzle generously with oil, salt and pepper. Place in the hot oven and bake for 30-45 minutes or until it starts to brown nicely. 

Remove from the oven. Sprinkle with a good helping of Parmesan cheese. Place back in the oven and continue to cook until the cheese has a juicy golden color (approx 15 minutes). 

As your fennel bakes, remove the fresh buffalo mozza from the package and in a sieve to drain well.

Once the fennel is done, pile it all up on a big plate, drizzle with a good helping of balsamic reduction and olive oil, garnish with some fennel tops and serve with a loaf of crusty bread.

Eat.

Salads Ain't Just Fo' Summer Yo!

There are plenty of splendid and flavorful ingredients that can be used to make some pretty stellar Winter ones. Who needs mass produced & globally shipped lettuce when you can use locally and organically grown kale? Mmmm-mmmm - Christmas Winter salads are a wee bit of yum, yes?

I know, I know.

I promise that every post I do here up until Christmas will not be Christmas related.

To be fair though, this dish really isn't about Christmas. It's about using your Winter veg up effectively and let's be honest: Sometimes it's friggin difficult to find a fresh way to use those beets. Or leafy greens.

There comes a point, in every CSA participant's box, when we think "for the love of all that is good and holy - if I get one more (insert bastard vegetable here), I'm going to kill myself!". For me, that's usually kohlrabi. For John, it's turnips. Thence this recipe.

The fact that this dish is white, green and red just happens to make it an excellent side to a holiday meal. I promise, it's not Christmas.

Beet Carpaccio & Massaged Kale Winter Salad

(printable recipe) - serves 2.

Ingredients for Salad:

6 Small Red Beets, scrubbed and well dried.

6 Small Golden Beets, scrubbed and well dried.

1 Bunch Kale.

6 Oz Goat Cheese, room temperature.

Handful of Sweet & Spicy Nuts.

Coarse Salt & Fresh Cracked Black Pepper.

Ingredients for Dressing:

1/2 C Good Quality Extra Virgin Olive Oil.

The Juice of 1 Orange.

1 Tbsp Good Quality Balsamic Vinegar.

Coarse Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 400 degrees F. Place the golden beets in one roasting pan and the red beets in another. Drizzle both with olive oil and season well with salt and pepper. Cover and roast in the oven for 40 - 60 minutes, depending on the size and age of the beets. When a fork slides gently into the beet, they're done. Remove from the oven and set aside until you can touch them. Chop off the top, peel the skins off and discard and place beets in the fridge until cool.

Meanwhile: remove the stem/rib of the kale and then chop into thin sliced. Massage - yes, massage - until the kale becomes soft and edible. This can take a while so just plop down in front of the tv if you want and rub baby rub. Set aside.

Make the dressing: Dump all the ingredients into a mason jar and shake. Set aside.

Once the beets are cool, use your mandolin to slice them on the thinnest setting. Watch your fingers! You can do this with a knife but it will take longer and it will be difficult to be as consistent. Make sure you do all the golden ones before the red or you will discolor the delicate gold beets with purple.

Lay the red beets on a plate, slightly overlapping the edges until the plate is full. Slide gold slices so they lay just slightly under each red beet. 

In a bowl, dress the kale with some of the dressing and the goat cheese. Gently place on top of the beets and finish with some nuts.  Season lightly with salt and pepper.

Eat.

How do you feel about Winter salads? Have you ever massaged kale? What do you get in your CSA that makes your little heart happy? Angry? Confused?

Hearty Paprika Lamb Stew (Lamb golyas)

The Lowdown:

Yup, it's official. The weather sucks. Really, after hearing about the east coast, I will not complain. On to the next point: the benefits of cold, wet, dreary, sunless, winters. Wow, that's definitely one way to make it seem like there are no benefits. But, as we all know, there are are few. I'm not going to get into the others, because they are not food related (ahem, keeping each other warm at night). Rather, not food related in a PG sense (fondue experiments?) The benefit I am referring to is, none other than, satisfying those cravings for warm, rich, savoury stews and soups. Slow cooked, low heat, well spiced, decadent aromas whafting from the kitchen goodness.

I love having seasons. Right now we are on the verge of crossing over from BBQ season to crock pot season. A true man would probably say that the mighty BBQ supercedes the conventional rules of cooking seasons. Therefore, being a true man, I'm going to say it; "the mighty BBQ supercedes the conventional rules of cooking seasons. Now hear me roar." Now that we've got that out of the way, I also love crock pot season -- and that's no crock. I love sneaking "tasters" throughout the day, knowing full well that it hasn't reached its potential. Enjoying the warth and heartiness it provides, but knowing that it's only going to get better. Or if it tastes horrible, scrap it while nobody's looking and order in pizza. Genius.

 

The Playlist:

2 lbs Lamb, 1" cubes
4 tbsp Lard (Goose fat or bacon fat will do)
2 tbsp Flour
2 Onions, chopped
4 cloves Garlic, minced
2 Parsnips, chopped
4 Tomatoes, chopped 
2 cups Red Wine
3 cups Beef stock
4 tbsp Smoked paprika
Pepper, a generous amount
2 Bay leaves
1 tsp Cumin seeds
1-2 cup(s) Sour cream
Salt, to taste

The Playlist:

1. In large heavy pot: heat lard until spattering, then add lamb and brown on each side. While lamb is browning add flour & pepper and mix quickly to ensure no clumps form. Add onions and garlic and cook for 3 minutes.
2. To pot: remaining ingredients, with the exception of the sour cream. Turn heat down to low, cover, and simmer for 2 - 3 hours.
3. Remove from heat and add the sour cream. Serve warm. 

Stay Rad -h
Featured on: Premeditated Leftovers, 33 Shades of Green, Chef in Training, Food Renegade, 
  


 

Braising Greens & Caramelized Onion Tacos

Anyone who spends any time perusing food blogs or magazines or sometimes even friend's recipe boxes has a list.

You know what I'm talking about.

A collection of an absurd amount of recipes that our eyes spot and our taste buds dare us to make. And then eat. Regardless of fat content, complexity, or time intensiveness. We want those dishes. 

Some of them get made. Others lay quietly in wait. I currently have over 300 bookmarked, heaps pinned, and even more dog-eared. Well, dear taste buds...

...Challenge accepted!

I've been meaning to make this recipe for a while now, especially with the amount of braising greens we're getting from our CSA (community supported agriculture) box. A girl can only cook them this way so many times. 

If you read my other blog, you've heard of Sam @ Cooking My Way Through My CSA before. I heart her. She's a kindred for sure. Only on the opposite side of the continent. Back in September she made Chard & Caramelized Onion Tacos. Pitter-patter went my little heart soul! And so now - 5 months later - I'm making them!

I did have to modify her recipe a touch. My braising greens were mostly kale with flecks of chard. Instead of salsa - which I've never been much of a fan of unless there's corona & lime involved - I substituted a balsamic reduction for acidity. I also chucked in some butternut squash I had on hand as well as some white beans for protein. 

The result? Savory West coast Winter tacos that were fun to assemble, a flavor punch in the face (in a good way), and a new staple dish that I'll be making again. Sam, you ARE a genius. 

Braising Greens & Caramelized Onion Tacos

(printable recipe)

Ingredients:

1 Package Organic Corn Tortillas.

1 Large Onion, peeled & thinly sliced.

3-4 Large Handfuls of Braising Greens, cleaned.

2 Garlic Cloves, peeled & finely chopped.

1 Lemon for juice & zest.

1 C White Beans, cooked (canned beans would work in a pinch if necessary, drain well).

1/2 Medium - Large Butternut Squash, peeled & chopped into 1" pieces.

2-4 oz. Queso Fresco or Feta Cheese, crumbled.

1 Tsp Crushed Pepper Flakes (optional).

1 Batch Balsamic Reduction.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 475 degrees F.

In a shallow baking pan, throw in the squash with a couple glugs of olive oil and a nice helping of salt and pepper. Arrange as a single layer in the pan. Roast uncovered for 20-30 minutes or until just fork tender but still holding it's shape and generously colored on the down side. You may want to mix/shake the pan half way through cooking.

Meanwhile, heat a couple Tbsp of oil in a large non-stick pan over medium-low heat. Once hot, add the onions with a sprinkle of salt. Mix well. Allow to caramelize slowly, stirring occasionally to ensure even browning. This should go on for about 20 minutes or so until the onions are deep brown and sticky. Set aside.

In that same pan, carefully add about 1/4 C of water and the braising greens. Cover. Allow to steam for about 3 to 5 minutes. Remove the lid and toss in the garlic, half the lemon juice, and chilies if using. Cook for about 1 minute, remove from the heat and set aside. 

In a bowl, combine beans, lemon zest, the rest of the juice, and a good helping of salt and pepper. Mix well. Taste.

Heat tortillas according to package directions.

Assemble! Throw everything on a hot tortilla and top with a little cheese and a drizzle of balsamic reduction. About 2-3 tacos per person should fill people with a side salad.

Eat.

This post is linked up with Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; This Chick Cooks; Cast Party Wednesday; Simple Lives Thursday; Full Plate Thursday; Tasteastic Thursday; Fresh Bites Friday; Fight Back Friday; Seasonal Inspiration Saturday; Seasonal Celebration Sunday

Hungarian Golyàs w/ Seared Cabbage

The Lowdown:

If any of you know a west coast winter, you know how it can get you down. There's more grey outside than a 1950s photograph. Yes, I did look it up, photos were still greyscale in the 50s. The constant rain (and I mean rain-rain, none of this drizzle-ma-nizzle shit) left me two options. I could either start building my ark to drift away to somewhere with better weather, or I could cook a classic, well-loved, home-style meal to get rid of the blues. For starters, I'm no Tim the tool man Taylor. Nor am I a sailor. If I can rhyme one more time this blog post wont be a failure? Chalk it up, I'm a horrible rapper.

I digressed. The point I was intending to make, is that it is an excellent day for a nice warm-your-soul meal. That being said, we all have our own special meals. However, that ends here, because this is my blog. You will obey me when I say, "golyàs is a great anti-winter food." If the brainwashing didn't quite work, just keep reading anyway because you're entertained...?

Golyàs or goulash as it is commonly spelled, is a traditional Hungarian peasant meal that was left heating over a fire so that that the herders could grab a quick meal whenever. Like most peasant dishes, whatever they had is what was used. Luckily for me, that is a bonus, because my fridge literally had one carrot in the crisper. So this is my version of a very vegetable-less goulash.

The Playlist:

(Printable Recipe)

1 kg Beef sirloin tip roast, cubed (1-2")

3 Onions, coarsely chopped

5 Garlic cloves, diced

4 tbsp Paprika (Hungarian)

1 tbsp caraway seed, ground

1-2 Bay leaves.

Salt & Pepper

2-3 cups Water (or beef stock)

2 tbsp Oil (for browning onions)

1 Cabbage, quartered

Water (or chicken stock, I prefer the flavour of cabbage though).

2 tbsp Olive oil (for searing cabbage).

OPTIONAL:

1 Parsnip, peeled & chopped

2 Potatoes, peeled & chopped

1 Green pepper, chopped

2 Tomatoes, chopped

The Skinny:

1. Heat oil in a large pot on medium heat (cast iron preferably).
2. Brown onions and garlic in oil.
3. Add the beef, paprika, and ground caraway seeds.
4. Cook the beef until all sides are browned.
5. Add enough water (or broth) to cover the beef cubes.
6. Add the salt, pepper, and bay leaf.
7. Cover with a lid and let simmer on medium-low for an hour to two hours (a simple trick that was passed on by my Oma to my father was to place a sheet of wax paper or parchment paper between the lid and the pot so that none of the moisture escapes).
8. If adding any vegetables, put them in the pot, add more water if desired, and continue to simmer for another 30 minutes to an hour. If the sauce is too thin, remove the lid and allow it to cook off.
9. Put cabbage quarters into a large skillet.
10. Add enough water to cover approximately 1 inch of the bottom of the skillet.
11. On high heat bring to a boil.
12. Cover and let boil for 2-3 minutes per flat side.
13. Remove cabbage quarters (they should retain their shape, and all leaves should remain intact).
14. While excess water is draining from the cabbage, heat oil in a non-stick pan on medium-high heat.
15. Once oil is hot enough, add cabbage and sear each side until browned.
16. Salt and pepper to taste. 
17. Serve with rice, mashed potatoes, csipetke, or by itself as a stew.