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Kielbasa with Spiced Sauerkraut
I admit that sauerkraut isn't my favorite food in the world. I didn't grow up with it and I didn't even try it until I was well into my twenties. But I have acquired a taste for it in certain preparations. It is a traditional way to preserve cabbages in a part of Europe that excels in the quality and variety of its sausages. So it isn't surprising that the two things are often served together.
I got this recipe from Bon Appetit magazine many years ago and it is a good cool weather supper that I serve with a dark rye bread and good beer. I hope that if you, like me, are a bit leery of sauerkraut this will win you over.
Kielbasa with Spiced Sauerkraut
• 1 large onion, diced
• 1 16-ounce can sauerkraut
• 1 cup dry white wine
• 2 bay leaves
• 1/2 teaspoon caraway seeds
• 6 peppercorns
• 1 pound Kielbasa sausage, sliced
Combine onion, sauerkraut, wine, bay leaves, caraway seeds and peppercorns in heavy large saucepan. Cover and simmer mixture 30 minutes. Add sausage and simmer 20 minutes. Discard bay leaves and serve.
Chef Deb Fernandez
Sauerkraut is one of those things that is very polarizing. People either love it or hate it. I am definitely in the love camp. It reminds me of slow cooked meals that make the house smell fabulous, of days turning colder and warm and soothing comfort food. That could be due to my German genes and definitely from growing up in a German household.
Sauerkraut is cabbage that has been fermented in salt over a long period of time. That is it…salt and cabbage and time are the only ingredients. When cooking with it you can decrease the sour taste by rinsing it well under water but, if you are like me, and you enjoy the sour taste then leave it as it comes.
The acid in Sauerkraut makes it perfect to braise meat in since the acid breaks down the ligaments in tougher pieces of meat and the flavor brings complexity to the dishes with remarkably few ingredients. So today I will give you instructions on how to make Sauerkraut if you so desire and also how to use it.
Welcome fall and welcome Sauerkraut!
Your Chef, Lara
p.s. SAVE THE DATE! My Chef Lara’s 3rd annual Soup Night is scheduled for Saturday Nov. 15th. Our Soup Night is to support the RI Food Bank and is completely free! We happily take donations for the food bank but do not require them. We will be serving four soups and there will be voting and prizes! So save the data and more information will be coming on our website: www.mycheflara.com
How to Make Sauerkraut
From the Farmers Almanac:
Tips Before You Start
• Sauerkraut is prepared entirely in a brining crock. Don't worry about going out and buying an expensive stoneware crock—"crocks" can be any unchipped enamel pot or large glass jar. The gallon, wide-mouth jars that restaurants use to buy pickles in work beautifully.
• If you have an old crock you want to use, don't use it if there is a white film on the inside that disappears when wet and reappears upon drying. That crock has been used for waterglassing eggs; there is no way to remove it and it will ruin your sauerkraut.
• The old jingle "A hand in the pot spoils the lot" is completely true. Keep your hands, and any metal object, out of the crock. Use wooden spoons and mashers and glass or crockery for dipping and weighting.
• The best and freshest ingredients will yield the best sauerkraut. You can make relish with your old, tough cabbage, but use your young, fresh, tender cabbage for your sauerkraut.
Making Your Sauerkraut
Sauerkraut has many uses; from piling it on sandwiches to covering bratwurst to even making a cake with it, you will have no trouble finding uses for your homemade sauerkraut.
• For a 1-gallon container, core and shred 5 pounds of cabbage. Measure out 3 tablespoons of pickling (or kosher or dairy) salt.
• Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a wooden spoon or potato masher. The top layer should be salt. This will not seem like it's enough salt, but it will give you a 2 1/2 percent solution, the perfect strength for fermentation.
• Boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. Weight this down with a flat plate the size of the inside of the crock and weight it down with a canning jar full of water. If you're using a glass jar, you won't need to weight it down. Let it sit for a day.
• If you used fresh and tender cabbage, by the next day you should have enough brine to cover the cabbage. If you don't, make more brine by adding 1 1/2 teaspoons to a cup of water and add enough to cover.
• In 2 or 3 days, white scum will form on the top. Skim this off, replace the cloth with a newly boiled one, wash the plate, and replace it all. Repeat this skimming (a 5-minute job) each day until the bubbles stop rising, or for about 2 weeks. Then your sauerkraut is done!
• At this point, simply keep the cabbage below the brine with the plate, cover the crock tightly, and store at 40°F to 50°F. If your cellar isn't that cool, heat the sauerkraut just to simmering, pack in canning jars, seal, and process in a water bath 20 minutes for quarts, 15 minutes for pints.
Savory Pork and Sauerkraut Strudel
YIELD 6 servings
Now for something completely different. This recipe comes from KAROLINE BOEHM GOODNICK and uses Sauerkraut as a savory strudel. It shows that you can use Sauerkraut in many different ways and not just on Bratwurst
o 1/4 cup (1/2 stick) butter, melted
o 6 sheets phyllo dough
o 2 cups cooked sauerkraut
o 3 cups cooked pork and sausage, cut into 1/2-inch pieces
o 4 ounces havarti cheese, thinly sliced
o Salt and pepper, to taste
o 1 teaspoon poppy seeds
1. Set the oven at 375 degrees. Brush a rimmed baking sheet lightly with some of the butter.
2. On the counter, lay out 2 sheets of phyllo dough side-by-side but not touching, long sides closest to you. Brush each sheet with butter. Place another sheet on top of each buttered sheet and butter again. Repeat with last 2 sheets.
3. Spread half the sauerkraut in the center of one stack of phyllo, leaving space all around. Top with half the pork and sausage, half the havarti, salt, and pepper. Wrap the short ends of the phyllo up over the filling. Fold the top over the filling. Roll the whole strudel one time toward you so that the seal is on the bottom. Carefully transfer the log to the baking sheet.
4. Repeat with the other stack of phyllo and filling.
5. Sprinkle the tops of the logs with poppy seeds. Bake for 40 minutes or until golden brown. Let the strudel rest for 5 minutes. Cut each strudel into 6 pieces. Serve with a light salad.
Bok Choy, the mild-mannered cabbage
Well, okay, bok choy isn't exactly a cabbage, but it is in the cabbage family, and it has many of the health benefits of the other members. It is a powerhouse of vitamins A and C and it is a versatile vegetable that is popular in Chinese stir fries.
In spite of its name, bok choy can be used for non-Chinese preparations (I use it in bean soups sometimes in the winter but that recipe didn't seem as suited to September; it's more of a cold weather dish). I like to stir fry but I don't always use the traditional Asian seasonings when I do. You'll notice that the recipe below doesn't start with the usual trinity of garlic, ginger, and scallions. Because the basil and cilantro in my garden are beginning to come to an end and I wanted to include them in this dish before they go away for the season so I flavored this dish with a good handful of them. And to round out and brighten those flavors (and bring it to a little more Thai-inspired flavor profile) I added just a touch of spearmint. But if you wanted to make this taste more Italian and serve it over pasta, you could leave out the cilantro and mint and add a judicious amount of oregano. You could even add a couple of fresh wedges of tomato into the mix and a splash of white wine at the end.
Hidden in this recipe is a little bonus: in it I use a technique that I learned for dealing with one of the harder vegetables to stir fry, carrots. I love to put carrots in the mix but I never could get them soft enough for my tastes (I don't like them crunchy) in the dry high heat of the wok. So what I do now is I put them in a bowl once I've cut them, cover them with a plate, and microwave them for 3 minutes. They steam a bit and they come out firm but not crunchy and cook to perfection with the rest of the vegetables.
So you can see that stir frying is a versatile cooking method and doesn't necessarily have to take on Asian flavors (though I love them and certainly use them sometimes). I hope you enjoy this recipe and that it inspires you to create your own stir-fry dishes using whatever you might have on hand.
Bok Choy is technically a Chinese cabbage but it has a light, sweet flavor, crisp texture and fabulous nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories. This vegetable is often used in stir fry (see recipe below) but is versatile enough to be used even in fancy dishes (see other recipe below).
It has a fairly long growing season so it can still be found in your farmers markets and grocery stores. Introduce this tasty green into your diet and up the nutrition in your diet while adding color and great taste. It is also very cute and fun to say ;)
Your Chef, Lara
- from Lara Moritz
of My Chef Lara
Easy Bok Choy Stir Fry
This recipe has few ingredients, is easy to make and highly nutritious.
o1 tablespoon vegetable oil
o2 cloves garlic, crushed and chopped
o8 heads baby bok choy, trimmed and cutinto bite-size pieces
osalt to taste
1.Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
Coconut Jasmine Rice
This rice dish is with Bok Choy, Cashews and Golden Raisins.
o1 cup Jasmine rice
o5.6 oz. can coconut milk
o1 head bok choy
o1 bunch cilantro
o3 cloves garlic
o1/3 cup dried coconut flakes
o1/2 cup cashews
o3 tablespoons golden raisins
1.In a small pot, combine the rice, coconut milk, and 1 1/2 cups of water. heat to boiling on high and then reduce heat to low to maintain a simmer. Cover, and allow to the rice simmer about 20 minutes while you continue cooking. Once all of the liquid has been absorbed, remove from the heat and set aside.
2.Preheat oven to 350 degrees. Wash the bok choy and cilantro. Thinly slice the white bok choy stems and roughly chop the green leaves. Slice the garlic and roughly chop the cilantro. Set everything aside.
3.On separate baking sheets, sprinkle the coconut flakes and cashews in an even layer. Toast the coconut flakes about 1 minute or until golden brown, watching closely. Be careful not to burn them. Meanwhile toast the cashews 1 to 3 minutes or until golden brown, stirring occasionally.
4.Stir the golden raisins, the juice of half of the lime, 1/2 of the toasted coconut, and 1/2 of the chopped cilantro into the cooked rice. Season with salt to taste and set aside.
5.In a medium skillet, heat a little olive oil on high until shimmering but not smoking. Add the garlic and cook for about 30 seconds or until fragrant. Add the bok choy and cook 2 to 4 minutes or until the greens are slightly wilted and the stems are tender. Season with salt and pepper to taste. Remove from the heat and stir in the toasted cashews.
Summer Stir Fry with Chicken, Vegetables, and Herbs
Chef Deb Fernandez
Home Star Cuisine, LLC
2 tablespoons light olive oil
salt and pepper
1 ½ lbs chicken tenders
2 carrots, peeled and cut on the diagonal to 1/4” slices
1 medium onion, sliced
½ green bell pepper cut into ¼” strips
½ red bell pepper cut into ¼” strips
4 cloves garlic, chopped
handful of green beans, stem end removed
8 oz. sliced cremini or shiitake mushrooms
1 small zucchini cut on the diagonal to 1/4” slices
1 small yellow summer squash cut on the diagonal to 1/4” slices
½ cup broccoli florets
1 small head bok choy, stems cut on the diagonal to 1/4” slices, leaves chopped very coarsely
2 sprigs of mint
¼ cup basil julienned
2 tablespoons cilantro coarsely chopped
In a large frying pan or wok heat the oil over high heat. Add the chicken tenders that have been seasoned with salt and pepper. Cook over medium high heat until just cooked through and remove from pan.
While the chicken is cooking, place the carrots in a bowl and cover. Microwave for 3 minutes until they are somewhat tender.
In the hot oil in the frying pan add the onion and cook until it is just beginning to brown on the edges, about 2 minutes. Add the green and red peppers, season with salt and pepper, and cook, stirring frequently for 3 minutes. Add garlic and cook, stirring, for one minute. Then add the green beans and cook another three minutes, stirring frequently. Add mushrooms carrots, season with a bit more salt and pepper, and continue cooking. When the mushrooms are getting a bit soft add the zucchini and summer squash, season again, and cook for 3 minutes. Add broccoli florets and cook another 2 minutes. Add the chicken back to the frying pan, then the bok choy stems and cook for 2 minutes, then the leaves, cooking and stirring for another 2 minutes.
Taste for seasonings, adding salt and pepper if needed. Sprinkle the herbs over the top.
Serve over warm brown rice, pasta, or rice noodles with lime wedges if desired.
Saturday August 23, 2014
2 - 5PM
Life is better with Kimchi!
Kimchi (or kimchee) is the traditional spicy fermented condiment of Korea. There are hundred of ways to make and enjoy Kimchi. When fermented It is loaded with vitamins A, B, C, and “healthy bacteria” called lactobacilli. This good bacteria helps with digestion.
At this Member Made Demo, Urban Greens Members Emmy Bright and Delia Kovac will demonstrate: The safe handling of hot peppers, how to create a brine, and how to safely ferment kimchi. There will be a homemade kimchi tasting and participants will go home with a kimchi sample.
Free for Urban Greens Members.
$5.00 for Non-Members
The Member Made Demos reflect the cooperative spirit driving Urban Greens to open a community-owned store. Open to both Urban Greens members and the Providence community, this member-led workshop hopes to inspire healthy, affordable, DIY food options in a fun, cooperative atmosphere. Past Member Made Food Demos have shared how to make yogurt, granola, sauerkraut, kale chips, and more.
Member Made Demos are very popular and often sell out. So don't delay....
Host a Member Made Workshop!
We are curating food skill-shares in members' homes. Wanna learn how to make Yogurt, Granola, Sauerkraut, Natural cleaners, Kombucha, Massaged Kale Salad, etc. Contact Delia to book a demo! Invite your friends we will bring the food fun.
Arugula – you say “bitter”, I say beautifully versatile
This beautiful green is a summer leaf that is slightly bitter to taste but gorgeous to look at. While I do not eat this leaf alone, it is a fabulous foil to so many ingredients. The sweet fruits of summer along with a salty surprise brings out the pepper in the arugula. Arugula is a gorgeous leaf to brighten up any summer salad or even as a plating vegetable. Use Arugula to brighten up the flavor profiles of the fruits of summer!! Enjoy!!
Your Chef, Lara
Arugula Salad with Melon and Prosciutto
Serves 4 (serving size: 1 cup)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 4 cups arugula
- 1 cup thinly sliced peeled cantaloupe
- 2 ounces thinly sliced prosciutto
Place olive oil, balsamic vinegar, and Dijon mustard in a medium bowl, stirring with a whisk until well combined. Add arugula to oil mixture; toss to coat greens. Top arugula mixture with cantaloupe and prosciutto.
Inspired by a recipe from: Myrecipe.com
Wednesday 20th, 2014
5 - 8PM
Support the Local Food Economy by Eating Local Food.
Support Local drives to fight Ebola.
Come Try Authentic Liberian Food made from Locally grown Produce!
Please bring medical supplies to send to Liberia to support the fight Ebola.
Fufu is a starchy accompaniment for meat stews or other dishes with sauce and it's a Liberian staple that corresponds to European Mashed Potatoes.
Torpagee (pronounced Tō’-pah-gee) gets its name from the oil that flavors it. Essentially, torpagee oil is “aged” – some say fermented—red palm oil.
Bitter Balls small eggplants.
Jollof Rice - A West African stew made with rice, chili peppers, and meat or fish.
Cassava Leaf Soup is a traditional Liberian recipe for a classic stew of cassava leaf (or other greens) cooked with meat, dried fish and chillies in a palm oil sauce.
Kanya (or Kanyah), is a sweet snack made from just three ingredients: rice, peanuts , and Sugar
Monrovian Collards - This is a traditional Liberian recipe for a classic stew of collard greens, bacon and cabbage spiced with hot chilli.
"If you're looking for genuine West African stews like spinach, cassava, palava, fufu, etc, home cooked and authentically prepared, then this is a true gem."
Supplies needed for Ebola prevention:
Anti-microbial hand soap
The concept of LOCAL GREEN: Meet & Greet is simple Urban Greens Members and fans support a local business at a pre-determined time and date. Members get to meet each other and support the local economy. It is a win-win!
SPEND SOME MONEY
(on local products)
MEET NEW PEOPLE
LOCAL GREEN Meet & Greets are adapted from CASH MOBS. Click the link to learn more about them.
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