Beet and Carrot Salad with Coriander and Sesame Salt

Beet and Carrot Salad with Coriander and Sesame Salt
Bon Appétit | October 2010

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter beets, peeled
1 pound carrots, peeled

Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.

Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.

Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. Can be made 4 hours ahead. Cover and chill.

Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve

Carrot and Beet Salad with Ginger Vinaigrette

Carrot and Beet Salad with Ginger Vinaigrette

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Serve.

Cabbage Soup

Cabbage Soup

Here’s another loose recipe from the farm kitchen. Numbers are approximate.

2 medium onions, thinly sliced
1 tablespoon olive oil
2 tablespoons sherry
1/2 cabbage, sliced into 2-inch x 1/2-inch strips
2 cups carrots diced into 3/4-inch chunks
2 tablespoons ginger, thinly sliced (optional)
1 cayenne pepper, chopped
4 cups chicken stock
2 cups chicken pieces (optional)
4 cups water
4 tablespoons sherry vinegar
salt and pepper to taste

In a stock pot add the olive oil and place over medium-high heat. Add the onions and saute until they soften and begin to turn light brown. Add the sherry and let it cook off, then add the carrots, pepper, cabbage, pepper and ginger. Saute about 10 minutes until the carrots have gotten slightly tender. Add the stock, water and chicken and simmer uncovered until the cabbage and carrots are very tender, about 45 minutes. Salt and pepper to taste. Stir in the sherry vinegar and serve garnished with chopped herbs, a nice hard cheese or croutons.

Hot and Sour Zucchini

Here’s a different zucchini recipe I made for the first time last weekend. It’s from a book called The Good Food of Szechwan by Robert A. Delfs. I cook out of this book about once a week.

Hot and Sour Zucchini

1/2 pound zucchini, sliced into 1/4-inch rounds
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped green onion
2 dried red peppers, stemmed, seeded and sliced into strips
1 teaspoon Szechwan peppercorns
1 teaspoon corn starch
1 tablespoon Chinese wine vinegar
1 teaspoon soy sauce
2 teaspoons sugar
4 tablespoons sesame oil

Sprinkle the zucchini with salt and allow to stand at least 10 minutes, then drain, wash and pat dry. Mix the cornstarch with the vinegar and soy sauce, then add the sugar. Heat the sesame oil in a wok or large frying pan until hot. Be careful not to burn it. Add the Szechwan peppercorns and red peppers and stir fry briefly. Add the zucchini, ginger and green onion. Toss for 20–30 seconds, then stir and add the vinegar/ soy/sugar. Mix well and continue to stir fry a few more seconds, until the zucchini is tender. Serve hot.

Szechuan Green Beans

Szechuan Green Beans

1 pound green beans
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 scallions (spring onions, green onions), white parts only
1/2 teaspoon chili paste
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste Pepper to taste, optional
2 tablespoons vegetable or peanut oil for stir-frying, or as needed

Wash the beans, drain thoroughly, and trim the tops and bottoms. Cut the beans on the diagonal into slices approximately 2 inches long.
Chop the garlic, ginger and white part of the scallions.

Heat 1 tablespoon oil over medium heat. Add the beans and stir-fry until they start to shrivel or “pucker” and turn brown (5 – 7 minutes). Remove the beans and drain in a colander or on paper towels.

Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the beans and the remaining ingredients. Mix together and serve.

Sesame-Soy-Glazed Baby Bok Choy

Sesame-Soy-Glazed Baby Bok Choy

2 tablespoons soy sauce
2 tablespoons chicken stock or canned low-sodium chicken broth
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar
3 tablespoons peanut oil
1 lb baby bok choy, coarsely chopped
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 inch piece fresh ginger, minced (about 1 tablespoon)
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted in a small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes

Combine soy sauce, stock, vinegar, sesame oil, and sugar in small bowl. Heat large nonstick skillet over high heat until hot, about 2 minutes. Add 2 tablespoons peanut oil, swirl to coat pan bottom. Place bok choy in skillet, cut-side down, in single layer. Cook, without moving, until lightly browned, about 2 minutes. Turn bok choy and cook until lightly browned on second side, about 1 minute longer; transfer to large, warm platter.

Add garlic, ginger, and scallions to now-empty pan and drizzle with remaining 1 tablespoon peanut oil. Cook, stirring constantly, until fragrant, about 20 seconds. Add soy sauce mixture and simmer until reduced and thickened, about 20 seconds. Return bok choy to pan and cook, turning once, until glazed with sauce, about 1 minute. Sprinkle with sesame seeds and serve immediately.

Cabbage Salad with Spicy Peanut Dressing

Cabbage Salad with Spicy Peanut Dressing

1 pound green cabbage (about 1/2 medium head), shredded fine
1 large carrot, peeled and grated
1 teaspoon table salt
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium cloves garlic, chopped coarse
1 1/2 inch piece ginger, peeled
1/2 jalapeño chile, halved and seeded
4 medium radishes, halved lengthwise and sliced thin
4 medium scallions, sliced thin
Table salt

Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels.

In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.

Broccoli with Asian-Style Dressing

Broccoli with Asian-Style Dressing

1 medium head broccoli
1/2 cup rice wine vinegar
3 tablespoons peanut oil
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon toasted sesame oil
1/2 teaspoon hot chili oil (optional)

Separate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchstick-size strips. Place the broccoli in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 5 minutes. Transfer the broccoli to a bowl. Combine the remaining ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well.

Stir-Fried Szechuan Green Beans

Stir-Fried Szechuan Green Beans

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon dry mustard
2 tablespoons water
2 tablespoons vegetable oil
1 pound green beans, ends trimmed, cut into 2-inch pieces
1/4 pound ground pork
3 medium cloves garlic , minced
1 tablespoon minced fresh ginger
3 scallions, white and light green parts sliced thin
1 teaspoon toasted sesame oil

In small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.

Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil. Serve immediately.

Stir-Fried Asian Greens

Stir-Fried Asian Greens

1 pound asian greens, pac choi, komatsuna
2 tablespoons chicken broth
1 tablespoon oyster flavored sauce
1 1/2 teaspoons thin soy sauce
1 1/2 teaspoons corn starch
1/2 teaspoon sugar
3 teaspoons vegetable oil
2 ginger slices
1 clove garlic, crushed and peeled

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2-inch-long pieces. In a bowl, combine the broth, oyster sauce, soy sauce, corn starch, and sugar.

Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 1/2 teaspoons vegetable oil and ginger, and stir-fry 10 seconds or until ginger is fragrant. Add the remaining 1 1/2 teaspoons vegetable oil, bok choy, and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green. Restir the broth mixture and swirl into wok. Stir-fry 1 to 2 minutes or until the sauce has thickened slightly and coats the vegetables. Serve immediately.

Cabbage and Tofu Salad

Cabbage and Tofu Salad

1 tablespoon sweet chili sauce
1/2 teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1/2 (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded cabbage
2 tablespoons chopped peanuts

In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.

Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Simple Pumpkin Soup

Simple Pumpkin Soup

3 tablespoons olive oil
1 medium onion
3 thin slices of ginger
1 medium potato
1 1/4 pounds pumpkin flesh, cut into 1-inch chunks
4 cups vegetable stock
2 bay leaves
1 teaspoon salt, more to taste
1/2 cup milk

Put the oil in a large pot and set over medium-high heat. When hot, put in the onion and ginger. Stir and fry for 2 to 3 minutes, or until the onion bits just begin to turn brown at the edges. Turn the heat to medium and saute for another 2 minutes, or until the onions are light brown. Put in the potato and pumpkin pieces and stir once or twice. Now put in the stock, bay leaves, salt and pepper and bring to a boil. Cover, lower the heat, and simmer gently for 45 minutes. Remove the ginger slices and the bay leaves. In several batches, blend the soup to a smooth puree in a blender. Return the soup to the pot, add the milk, and stir to mix. Reheat if necessary and serve.

Carrot and Beet Salad with Ginger Vinaigrette

Carrot and Beet Salad with Ginger Vinaigrette

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
beet tops, washed thoroughly, for garnish if desired

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with beet tops.

Soba Salad with Carrot and Zucchini

Soba Salad with Carrot and Zucchini

3 to 4 tablespoons fresh lime juice
6 tablespoons soy sauce
1 1/2 tablespoons finely minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 cup vegetable oil
1/2 lb soba noodles, freshly cooked to tender, rinsed under cold water, and drained
3 carrots, cut into 1/8-inch matchsticks
2 medium zucchini, cut into 1/8-inch matchsticks
1 bunch scallions, thinly sliced crosswise

Whisk together lime juice, soy sauce, ginger, sugar and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

Roasted Squash and Apple Bisque

Roasted Squash and Apple Bisque

3 pounds butternut squash, peeled, seeded and cut into 2 inch cubes (I found it easier to cut the squash up first, then peeling and seeding it.)
2 tart apples, such as Granny Smith, peeled, cored and chopped
1 leek, (white part only) sliced
4 garlic cloves, peeled but left whole
2 cups apple cider (divided)
3 cups high-quality chicken or vegetable broth
Salt and freshly ground black pepper
Chopped crystallized ginger or ground nutmeg, for garnish

Preheat oven to 425 degrees. Lightly oil a 9 X 13 baking dish. Combine squash, apples, leek and garlic in baking dish. Dot with butter. Pour 1/2 cup cider into dish and cover with aluminum foil. Roast in preheated oven 30 minutes. Remove foil, then roast another 30 minutes until squash is completely soft.
Divide vegetables into 3 batches and puree in blender or food processor, adding remaining 1 1/2 cups cider and some of the broth to each batch. Combine batches in large saucepan, adding any remaining broth. Bring to simmer. Season with salt and pepper to taste. Serve hot, topping each bowl with a few pieces of crystallized ginger or a sprinkle of nutmeg. Makes 4-6 servings.

Carrot Ginger Lemon Soup

Carrot Ginger Lemon Soup

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 c.)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot. If you like spicy you could add some cayenne to this to offset the sweet carrots.

Carrot Rapee

Carrot Rapee

1 lb. carrots, peeled and finely shredded or julienned
1/4 cup fresh orange juice
1/4 cup balsamic vinegar
1/4 t. salt
1 T. Dijon mustard
1 T. chopped fresh ginger
2 T. canola oil
1/4 cup chopped fresh Italian parsley
1 cup currants

Place the carrots in a colander to drain for 15-30 min. In a small mixing bowl, whisk together the juice, vinegar, salt, mustard and ginger. Then whisk in the oil. Transfer the carrots to a bowl and toss with the dressing. Add the parsley and currants and toss well again. Chill until ready to serve.