Pickled Red Cabbage

Recipe by Trish, Published by In Fine Balance,  Adapted for Food Hub Members

Ingredients

  • 1 red cabbage
  • 75g sea salt
  • 325 ml cider vinegar
  • 125 ml balsamic vinegar
  • 500ml red wine
  • 325g white sugar
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 2-3 whole dried red chillies
  • Optional: 1 cinnamon stick, broken into three pieces
  • Optional: 6 cloves

Directions

  1. Remove most outer leaves of cabbage and cut into quarters. Finely shred the cabbage, leaving behind the tough inner core. Layer shredded cabbage in a bowl, sprinkle with salt in between layers and leave to sit for about 4 hours.
  2. Rinse and drain the cabbage, remove most of the salt and dry with a clean tea towel.
  3. In a small sauce pan heat vinegars, wine and sugar. Bring to a boil, stirring until sugar is disolved. Continue to boil until liquid has reduced by half.
  4. Using a mortar and pestle roughly crush all the spices except for the cloves and the cinnamon. Add the crushed spiced, along with the cloves and the cinnamon, to the vinegar and let sit, off the heat, for 30 minutes.
  5. Meanwhile, turn on oven to 225 degrees and wash 2 500ml canning jars and lids with hot soapy water. To sterilize, place clean and dry jars into the hot oven for at least 20 minutes before packing.
  6. Pack the cabbage into sterilized jars and using a fine mesh sieve, strain the vinegars over the cabbage. Seal and let cool. Keep refrigerated. Best if you wait 2 weeks before giving it a try to get a good pickle. Will last about 3 months. Makes 2 500ml jars.

Grilled Steak with Chimichurri

Ingredients

  • Joe's Kitchen Chimichurri sauce
  • Skirt steak

Directions

  1. Fire up your grill to preheat. Season your steak with salt and pepper. When your grill is extremely hot (if you have a thermometer on your grill, it should be in the range of 500-600F), lay the steaks on the grill.
  2. When the first side has been on the grill for about 1 minute, rotate the steaks to get some solid grill marks. After another minute, flip the steak, letting cook for 1 minute, then rotating, then letting cook for another minute or two. Once you’ve established a solid criss-cross, you can start moving around a little bit more erratically. 
  3. When the steak is cooked, transfer to a plate and let rest for a solid 10 minutes. Don’t cut into it before then. Serve as large steaks or slice against the grain and top with generous amounts of chimichurri.

 

 

 

 

Cider-Braised Cabbage

Ingredients

  • 1 tablespoon canola oil
  • 2 cups sliced onion
  • 8 cups sliced green cabbage
  • 1 cup regular cider
  • 2 tablespoons whole-grain mustard
  • 1/4 teaspoon salt
  • 1 tablespoon cider vinegar

Directions

Heat a large skillet over medium-high heat. Add canola oil; swirl to coat. Add onion; sauté 2 minutes. Add cabbage, cider, mustard, and salt, tossing to combine. Cook, covered, 5 minutes. Uncover and cook 8 minutes or until cabbage wilts, stirring occasionally. Stir in vinegar.

Mesclun & Pea Shoot (or Snap Pea) Salad

Recipe by Martha Stewart, Published by Yummly,  Adapted for Food Hub Members

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh mint
  • 2 cups pea shoots (or try thinly sliced snap pea pods!)
  • 3 cups mixed baby mesclun
  • Coarse salt and freshly ground pepper, to taste

Directions

  1. Place lemon juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Tear 1/3 cup mint into small pieces, and add to vinaigrette. Let stand at room temperature for 1 hour.

  2. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid.

  3. Toss together pea shoots, mesclun, and remaining whole mint leaves in a bowl, and arrange on serving plates. Drizzle vinaigrette over greens. Season with salt and pepper, and serve immediately.

Cabbage Chips with Dill Yogurt

Recipe by Alison Roman, Published Bon Appetit,  Adapted for Food Hub Members

Ingredients

  • 8 innermost green cabbage leaves, ribs removed, leaves cut into quarters
  • Olive oil (for brushing)
  • Toasted caraway seeds (for sprinkling)
  • Kosher salt and freshly ground black pepper
  • 1 finely grated garlic clove
  • 1 cup plain yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice

Directions

Preheat oven to 200°F. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper. Bake until crisp, 2–2 1/2 hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.

 

Dill Potato Wedges

Recipe by CD Kitchen, Published by Yummly,  Adapted for Food Hub Members

Recipe by CD Kitchen, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 8 new red potatoes
  • 2 cloves garlic, minced fine
  • 1/4 pound butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 2 teaspoons dried dill weed

Directions

 

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. 

Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute. Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

Cheesy Cabbage & Potato Gratin

Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

Published by New York TImes Cooking. Recipe by Martha Rose Shulman. 

Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.

INGREDIENTS

  •  Salt
  • 1 large savoy or green cabbage (about 2 pounds), quartered
  • 1 pound baking potatoes, such as russets, peeled and sliced
  • 2 garlic cloves, peeled
  • 2 cups milk
  • ½ cup crème fraîche
  •  Ground black pepper
  • 4 ounces Gruyère, grated (1 cup, tightly packed) (IFH Note: cheddar or other "melty" cheese you have on hand will work well, too!)
  • 1 ounce Parmesan, grated (1/4 cup)
  • 2 teaspoons finely chopped or slivered fresh sage

 

PREPARATION

Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.

Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.

Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.

In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.

Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

Grilled Steak and Mesclun Salad with Miso Dressing

Recipe By My Recipes

Ingredients

DRESSING:

  • 1 tablespoon rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons canola oil
  • 2 teaspoons miso (soybean paste)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil

SALAD:

  • 2 1/2 tablespoons chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 1/2 teaspoon sugar
  • 2 teaspoons minced garlic cloves
  • 1 (1-pound) skirt steak
  • Cooking spray
  • 8 cups gourmet salad greens (can mix lettuce, arugula, and spinach)
  • 2 tomatoes, each cut into 8 wedges (about 1 pound)
  • 1/2 medium English cucumber, thinly sliced
  • 2 teaspoons sesame seeds, toasted

Preparation

  • To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk until smooth. Set aside.
  • To prepare steak, combine onions, 2 tablespoons soy sauce, 2 teaspoons vinegar, sugar, and minced garlic in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
  • Prepare grill.
  • Remove steak from bag. Place steak on grill rack coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a medium bowl. Drizzle with half of dressing; toss well.
  • Place salad greens in a large bowl. Drizzle with remaining dressing; toss well. Place about 1 cup salad mixture on each of 4 plates. Top each serving with 3 ounces steak, 4 tomato wedges, and one quarter of cucumber slices. Sprinkle each serving with 1/2 teaspoon sesame seeds.
  • Wine note: When layering potent flavors like the savory soy and char-grilled smoke of Grilled Skirt Steak and Mesclun Salad with Miso Dressing, the wine should have similar complexity. A supple syrah, like Gloria Ferrer Syrah 2002 ($19), resonates with this dish: It has just enough tannin to stand up to the steak, and the ripe blackberry and smoky flavors are amplified by the savory elements.

Grilled Halibut with Pesto Sauce

INGREDIENTS   

  • 3 cups fresh basil leaves
  • 4 cloves garlic
  • 3/4 cup Parmesan cheese, shredded
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/4 cup white wine
  • 4 halibut steaks
  •  salt and pepper, to taste

 

INSTRUCTIONS

  1. To make pesto, combine basil, garlic, Parmesan cheese, olive oil and pine nuts in a food processor and mix until smooth. Reserve a ¼ cup for later use.
  2. Combine white wine and prepared pesto in a sealed bag and carefully shake to mix. Add halibut steaks. Refrigerate for 1 hour.
  3. Preheat grill to medium-high.
  4. Remove halibut from marinade and place on hot grill, drizzling fish with remaining marinade in bag. Sprinkle with salt and pepper, to taste.
  5. Grill 4-5 minutes per side (fish is done when it's opaque all the way through).
  6. Brush steaks with reserved ¼ cup of pesto sauce and serve!

Source - http://everydaydishes.com/simple-food-recipes/halibut-pesto-skewer-recipe/

Potato Salad

Ingredients

  • 2 lb. small red potatoes, peeled and quartered
  • 2 ribs celery, minced
  • 1⁄2 medium red onion, minced
  • 1⁄2 cup mayonnaise
  • 2 tbsp. dill pickle relish
  • 2 tbsp. finely chopped parsley
  • 1 tbsp. yellow mustard
  • 1 tsp. kosher salt
  • Freshly ground black pepper, to taste
  • 2 hard-boiled eggs, chopped

Method

  1. Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.

http://www.saveur.com/article/Recipes/Potato-Salad-With-Red-Onion

Apple Cider Doughnuts

Published on June, 2011 by kingarthurflour.com

 

These cake-type doughnuts are a traditional New England harvest treat — apple-y, tangy, and delicious. Our version is baked, not fried; but don't worry, you'll never miss the extra fat! The shiny cider glaze on top is both tasty, and pretty.

DOUGHNUTS

GLAZE

  • 3 tablespoons boiled cider or thawed frozen apple juice concentrate*
  • 1 1/2 cups sugar
  • 2 tablespoons corn syrup or honey
  • 1/4 cup water
  • *If you use apple juice concentrate, add 1 teaspoon lemon juice; the concentrate isn't nearly as flavorful as boiled cider.

Instructions

  1. To make the doughnuts: Preheat the oven to 400°F. Grease a standard doughnut pan.
  2. Beat together the butter, oil, sugar, salt, and spices.
  3. Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.
  4. Whisk together the baking powder, baking soda, Hi-maize, and flour.
  5. Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour.
  6. Spoon the batter into the pan, smoothing the tops.
  7. Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into one comes out clean.
  8. Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool.
  9. To make the glaze: place all the glaze into a saucepan. 
  10. Cook over medium heat, stirring frequently, until the sugar is dissolved.
  11. Bring the mixture to a boil, cover the pan, and boil for 3 minutes
  12. Remove the cover and boil for a few more minutes, until the syrup reaches soft ball stage, 240°F on an instant-read thermometer.
  13. Remove from the heat, and cool slightly.
  14. Carefully dip the doughnuts in the warm syrup; reheat the syrup if it's thickened too much. If you dunk them completely, place them on a piece of greased parchment or waxed paper, to set. If you dip just the tops, place them on a rack. Top immediately with chopped nuts, if desired. Note: any extra syrup will hold for up to a week, covered, in the refrigerator.
  15. Yield: 6 doughnuts.

Source: http://www.kingarthurflour.com/recipes/cider-doughnuts-recipe