Week 18!
We will start with this week's picture since I used food from both. Definitely a very fall box this week.
Napa Cabbage, Delicata Squash, Onions, Cherry Tomatoes, Kale, Potatoes, Carrots, and Garlic
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| Week 18 |
Kohlrabi and Beet Chips
I was a little lost on what to do with so much kohlrabi and so many beets all by myself. Then it popped in my head...chips! I found a lot of recipes for baked chips. Fairly simple with a little olive oil, salt and parchment paper. A mandolin is definitely essential for thin slicing. Only problem is I think I sliced mine too thin because all of my chips burned. I was able to try a few good ones, and they were great but sadly most had to go straight to the trash.
http://www.marthastewart.com/312807/beet-chips
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| Tossing the slices in olive oil -- such pretty colors |
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| Partially burnt chips :-( |
Spinach, Mushroom, and Gruyere Quiche
I love Gruyere cheese. So tangy and melty. I think the cheese makes this quiche. And it used up all of the spinach! The general recipe is very easy to modify with whatever fillers you want. I like adding mushrooms to it to give it a little more substance. This recipe doesn't say it, but you can make the quiche ahead of time and reheat when you want to serve. You just need to put it in the oven for 30-40 min at 350 degrees. I have made this quiche several times for work and showers and it is always a huge hit!
http://www.marthastewart.com/336904/spinach-and-gruyere-quiches
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| Sauteeing the mushrooms, spinach and shallots |
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| Pretty quiche right out of the oven -- please ignore my horrible crust primping job |
Braised Short Ribs
Honestly, I love any meat that is braised. Slow cooked. Served in its juices. Falling off the bone. It is just so comforting and rich. This recipe is great because it goes in the crock pot for 6 hrs but there is about an hour of work up front. The awesome thing is it used up a lot of our veggies; onions, garlic and carrots!
http://www.williams-sonoma.com/m/recipe/braised-short-ribs.html
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| Onions, carrots, garlic and beef all in the crock pot -- just waiting for the sauce |
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| Nummy meal! Short Ribs and taters |
Buca's Garlic Mashed Potatoes
The perfect accompaniment for the short ribs; ultra garlicky mashed potatoes. If you have ever been to Buca's, I am sure you have had the mashed potatoes. They are to die for. The two secret ingredients are a lot of garlic and grated Romano cheese. You can't skip or substitute the cheese. Trust me. They won't taste the same. Usually when I make these, I don't use as much butter as the recipe but I do mix in some sour cream to smooth them out.
BUCA'S GARLIC MASHED POTATOES
2 pounds small red-skinned potatoes, with skins on
1/4 cup finely chopped garlic
1 tsp dried oregano
1 tsp salt
1 cup grated Pecorino Romano cheese
1/2 cup butter, semisoft and cut into pieces
Wash the potatoes and place them in a large pot. Cover with cold water and bring to a boil. Reduce heat to low and cook until the potatoes are tender. Drain the potatoes and transfer to a large bowl. Add the rest of the ingredients and mix with a mixer, using the metal whip attachment, until all of the ingredients are incorporated.
Serves 4
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| The potatoes take A LOT of garlic |
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| Potatoes all whipped up! |
Hope everyone stays warm this week and makes some of their favorite comfort foods!
