At the Table

Farmer's Market-Kohlrabi PDF Print E-mail
Written by Diane   
Monday, 04 June 2012 19:43

Kohlrabi from Pleasant View Nursery & Florist

Kohlrabi 2 ways with Herbed Chevre

Kohlrabi is a low, stout cultivar of the cabbage that will grow almost anywhere. The name comes from the German Kohl plus Rübe ~ Rabi, because the swollen stem resembles the latter, hence its Austrian name Kohlrübe. This combo recipe would use up that entire giant kohlrabi you brought home. It would be delicious with pork tenderloin. Coat the pork with Dijon mustard, then give it a generous sprinkle of lemon pepper before grilling. Baked sweet potatoes on the side, make some extras to take for lunch the next day!

1 head-sized kohlrabi, leaves stripped (reserve the good-looking ones and toss the rest)
2 Tbl. butter
2 Tbl. olive oil
salt and pepper

Herbed Chevre:
1 3-oz. log chevre (goat cheese), room temperature
1 Tbl. chopped fresh dill
1 tsp. chopped fresh thyme
1 clove garlic, minced
2 Tbl. heavy cream
salt and fresh ground pepper to taste

In a small bowl, combine the ingredients for the herbed chevre until smooth. Set aside.

Trim the leaves from the kohlrabi, reserving the good-looking ones. Use a paring knife to peel the thick skin, then cut a third of the kohlrabi into “chips” by slicing thinly and then cutting into wedges. Dice the remainder. Rinse the reserved good-looking leaves and chop.

Arrange the raw kohlrabi on a plate, and give it a sprinkle of kosher salt. Spoon some of the chevre mixture into a small cup and place on the plate. Garnish with a few sprigs of dill and spread the cheese onto the kohlrabi.

Melt the butter and olive oil in a large skillet over medium heat. Add the kohlrabi and reserved chopped leaves and saute, stirring frequently for 8-10 minutes, until the kohlrabi is just tender. To serve, tip the contents of the skillet into a warmed serving dish, then dollop the remaining chevre spread over the top.

Last Updated on Monday, 04 June 2012 22:42
Baked Greek Bruschetta PDF Print E-mail
Written by Diane   
Friday, 09 April 2010 12:55

Soooo...don't you just love it when something unexpected surprises AND delights you?  When somehow a few of the minor things come together to make for a major fabulous time?  Oh my, I'm being so cryptic...I'd been invited to what I thought would be a get together of women just to chat and talk about what we might do together. Sort of last minute, but sounded like a great idea.  The day before it was decided we'd all bring a dish, laughing cooking and talking together while we finished preparing the meal.  It was all that, and so much more...I met some absolutely brilliant, fabulous and hilarious women.  My job was appetizers, and since I'm working 14 hours a day on the MaxWell Clinic's latest project, didn't have time for anything elaborate or time consuming.  I didn't even re-schedule my hair appointment the afternoon of, which I could have spent in the kitchen, but I DO have my priorities in order, OK?  Look, I'm a girl who once put off having a broken leg screwed back together a day so that she could get her hair done.  So...I chose two of the easiest appetizers I know.  My 5-Pepper hummus and a hot appetizer that I'd sampled at another girlie-get together and tweaked a bit.  Healthy, delicious and simple.  I ran through the market and picked up the ingredients on the way home from the salon, with 45 minutes to finish getting both the food and myself ready to go.

There's no pictures, because there was too much laughter and toasting and cooking...but really, you ought to try this asap.  Both the recipes and the idea...have the best dinner party ever, have everyone bring their dish halfway prepared, and finish it together.  If there are guests who've never met one another, so much the better.  I left too close to midnight, but I'm 4 fabulous friends richer, so who needs sleep?  If I'd had any idea everything might come together the way it did, I might have spoiled the sheer bliss of just showing up and being in the moment. 

I love both of these recipes because you can keep the ingredients at the ready in your pantry and fridge and throw them together at a moment's notice.  I made them both in less than 30 minutes, and that includes cutting up vegetables and crusty French bread.  To save even more time, buy the vegetables pre-cut, and serve the baked Feta cheese with purchased pita chips.


Baked Greek Bruschetta

Feta cheese doesn't melt when heated, but gets creamy and spreadable.

1 8-oz. block Feta cheese

1 can diced tomatoes with onion and garlic, drained well

1/2 cup pitted Kalamata olives, halved

Fresh Basil and parsley, chopped for garnish

Prehet the oven to 350 degrees.  Brush an 8x8 baking dish with olive oil.  Crumble the cheese into the bottom of the dish.  Combine the tomatoes and olives and spread evenly over the cheese.  Bake for 15-20 minutes, until the cheese is soft.  Garnish with basil and parsley.  Serve with French bread or Pita chips.

Last Updated on Friday, 09 April 2010 18:08
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