Love to eat

Soba Noodles with Beet Miso Puree

Posted: July 23rd, 2011 | Author: | Filed under: Cooking | No Comments »

More CSA Adventures

I have had terrible luck cooking beets. They are always hard. I swear up and down that I cook them for an adequate amount of time, but I am cursed with turning beets to stone. I’m hoping to change my luck this year and so far so good.

It’s still early in the season, so the bunch of beets in my recent CSA box was manageable – four petite bulbs. Paranoid that just roasting them with the expectation that I’d be enjoying a tender beet salad would again be a let down, I searched for something different. I found beet hummus over at Not Without Salt.

At 11pm with beets roasting away in a bit of water and covered with foil, I distracted myself by listening to old Spilled Milk podcasts, allowing the beets a full 50 minutes of roasting. Ah ha! The beets were easily pierced with a knife and were tender. So I set forth with hummus making only to find (argh!) that I was out of tahini (bad beet luck strikes again!).

I did have miso. So to my four roasted, peeled, and chunked beets tossed into the food processor, I added a couple healthy tablespoons of white miso, a good tablespoon of toasted sesame oil, a teaspoon of lemon juice, a few glugs of olive oil, and black pepper.

The flavor of the puree reminded me of dressings used on soba noodle salad, which inspired this dish: soba noodles tossed with the beet miso puree, a bit of tamari, and garnished with green onion, kale kimichi and julienned radish. Yum. Yum. Yum. And it looks good too.


Tail to Trotter: Four days celebrating the hog

Posted: July 22nd, 2011 | Author: | Filed under: Cooking | No Comments »

Massaging salt into pork belly. Yes, please.


Scallion and Kale Kimchi

Posted: July 22nd, 2011 | Author: | Filed under: Cooking | No Comments »

The joys of figuring out what to do with the CSA and home garden bounty

I’ve always regarded green onions (i.e. scallions if you want to be fancy) as garnish, providing an oniony bite and burst of green to starchy dishes or eggs. It’s an ingredient that you don’t need much of and I’ve composted bunches in my life after garnishing aforementioned starch and egg. So when a sizable bundle was delivered in my CSA box, I decided it was time to figure out how to pump up the volume on my green onion usage.

To my delight I found Spring Onion Greens Kimchi at Food in Jars. I read a few more recipes and discovered YOU CAN KIMCHI JUST ABOUT ANYTHING. So I did a simple kimchi with my CSA green onions and tossed in some kale, just to be cool.

Food In Jars used this recipe from Tigress in a Pickle. And I did too for the most part, using the 1/2 cayenne and 1/2 sweet paprika modification. The resulting kimich is good, although a bit on the spicy side for me. It’s drier than store bought, jarred kimichi and the kale gives it a hearty chew. I didn’t have ginger when I made it and that component is definitely missed. Two weeks later and the color has remained a strikingly deep emerald.