Archive | Entrees

Farikal from Nordic House

From Warming Winter Foods by Anna Mindess

(Norwegian lamb and cabbage)

6-farikal-when-add-cabbage-to-potrev

 

Norway’s dark, icy winters bring a narrow selection of vegetables, but through the magical transformation of slow cooking, cabbage and lamb become a warming meal that repeatedly has been voted Norway’s National Dish. Pia Klausen learned to make Fårikål from her father-in-law. “It’s simple, and kids love it. You can make it ahead of time and warm it up,“ says Klausen. “And if there are any leftovers, it’s even better heated up the next day.” Traditionally, it’s served with small boiled potatoes. Recipe courtesy of Nordic House.

Serves 4 to 5

4 pounds lamb shoulder blade, bone-in for best flavor
Salt
1 cup flour (exact quantity depends on how thick you like your gravy)
2 heads green cabbage, quartered. Each quarter sliced into three 1-inch wedges
½ tablespoon whole black peppercorns

Place lamb shoulder pieces in a wide (4 gallon) pot or Dutch oven, and cover with salted water.

Bring to a boil, then reduce to a simmer and cook uncovered for 2 or 3 hours, until meat starts to fall off the bone.

Using a slotted spoon, remove meat pieces to a bowl and then sprinkle a small amount of flour over the remaining broth.… Read More

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Steckrubeneintopf mit Dicker Rippe from Gaumenkitzel

From Warming Winter Foods 

(Rutabaga stew with short ribs)

guamenkitzel-short-ribs-rutabaga-stew

Photo by Suzanna Mannion

This recipe for slow-cooked short ribs and bacon with rutabaga, carrot, onion, and potato is typical of Northern German cuisine. Chef Anja’s mother often made this dish for her family. Recipe courtesy of Gaumenkitzel.

Serves 4 to 5

3 pounds pork spare ribs or beef short ribs, cut into serving sections
¾ pound slab bacon (or soft beef salami) sliced to ¾ inch to 2 inches thick (Pre-sliced bacon is not recommended as it is too thin and will fall apart while cooking.)
4 twigs fresh marjoram
Filtered water, as needed
1–2 teaspoons salt
1 pound rutabagas, peeled and cut into 1-inch cubes
¾ pound carrots, peeled and cut into ¾-inch cubes or ½-inch thick slices
¾ pound firm waxy type potatoes (such as red, yellow, or Yukon gold), peeled and cut into 1-inch cubes. (Submerging the cut potatoes in water before use will keep them from turning brown.)
1 small yellow onion, halved and cut into thin slices
1 tablespoon whole black peppercorns*
A few whole dry juniper berries (optional)*
Chopped parsley, as desired, for garnish

* Grind the peppercorns to medium fine (along with the optional juniper berries).… Read More

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DAVID’S Honey-Walnut Ribs

From DIY: Do It For the Bees

 

DAVID’S Honey-Walnut Ribs

David Williams, executive chef at the Bull Valley Roadhouse, has a deep sense for what makes food appealing and heartwarming. It’s the essential ingredient of the restaurant’s stellar success since its opening in 2012. That, paired with the extraordinary contributions of friends, industry colleagues, and Port Costa townsfolk, is what put the place on the map—and makes David’s Honey-Walnut Ribs so damned good. 

Photo by Erin Scott

Photo by Erin Scott

Serves 6 as entrée or 12 as appetizer

2 racks pork ribs, membrane removed
For the rub:
½ cup salt
1 cup ground pepper 
1/3 cup chili powder
2 tablespoons paprika or pimentón
1 tablespoon garlic powder
1 teaspoon onion powder 
For the braise:
Honey or maple syrup (optional)
22 ounces dark beer or stout
2 cups stock or apple juice
For grilling:
Honey-Walnut Barbecue Sauce
For garnish:
Chopped cilantro

Combine all rub ingredients in a bowl. Rub this mixture evenly over the ribs, place ribs on a tray, cover loosely, and refrigerate for several hours or overnight. Shortly before you want to cook the ribs, bring them to room temperature.

To braise: Preheat oven to 350°. Place ribs in one layer across the bottom of a braising pan.… Read More

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Shroombake!

Niles Pie Company shares the secrets of mushroom pie.

Here’s a terrific Thanksgiving option from Carolyn Berke of the Niles Pie Company.

mushroom-piesMushroom Pies
We make this pie when there’s an overwhelmingly seductive display of mushrooms at Berkeley Bowl, especially if it’s been a lovely rainy spell. We had some beautiful mushrooms last winter, and are hoping for a repeat. I definitely advise widening your circle of friends to include a reputable mushroomer. You can use any mix of wild mushrooms you care to. We also make this with a mix of California shiitakes and crimini mushrooms.

Mushroom Filling
2 pounds mixed mushrooms
Olive oil, for roasting
1 teaspoon fresh thyme
3 good-size shallots, diced
1 clove fresh garlic, minced
2 tablespoons butter
3 tablespoons flour
1/3–1/2 cup brandy, vegetable or chicken stock, water, or a combination of liquids
Shredded Swiss cheese (optional, see note)
Salt and pepper

Brush any dirt off your mushrooms and thickly slice. If you are using a mix of mushrooms, roast them separately. Toss them with a little salt and olive oil and roast in a pre-heated 350˚ oven, about 20 minutes, until golden and any released liquid is reabsorbed. While mushrooms are roasting, sauté the shallots and garlic in butter until translucent.… Read More

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Spaghetti col Tonno

Italian Flat Leaf Parsley

Italian Flat Leaf Parsley

From Happy Forever Community Gardener Gets Educated

by Simona Carini

Spaghetti col Tonno (pasta with tomato and tuna sauce, or how to use the parsley)

½ – 1 tablespoon olive oil
3 cloves of garlic, peeled
1 15-oz. can of organic tomato sauce
½ tablespoon anchovy paste (optional)
1 7.5 oz. can of tuna (low or minimal mercury, packed in its own juices)
1 lb. spaghetti
¼-cup minced fresh parsley

Put a large pot of water on to boil. Meanwhile pour the olive oil into a small saucepan and warm over very low heat. Add the garlic and let the oil absorb the garlic’s flavor for a few minutes. The cloves will darken in color, but they must not become dark brown.

Add the anchovy paste, if using, stirring it into the oil. Then add the tomato sauce and warm the mixture slowly to a simmer. Cover and allow the sauce to cook for 5 minutes.

Open the can of tuna and pour its contents into a small bowl. Flake the tuna with a fork and mix to stir the juices back in, then pour into the simmering tomato sauce. Stir well, then cover the pan and let the sauce simmer for 10 minutes.… Read More

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Bay Wolf Fennel Crusted and Stuffed Pork Rib Roast

From the story What’s in Season? Fennel by Barbara Kobsar

This recipe come to us from Bay Wolf Restaurant in Oakland, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile vegetable.

roasted

 

Bay Wolf Chef de Cuisine Louis Le Gassic used to work at a local butcher shop where he became an expert in preparing meats, such as this rib end pork roast. He recommends asking your butcher to french and butterfly the roast for you. However, when Edible East Bay asked to watch, Le Gassic had on hand a roast that had not been frenched and butterflied, so we were able to photograph the whole process.

Ingredients

1 ten-rib end pork roast, frenched and butterflied
10 tablespoons fennel seed, toasted and ground
Salt and pepper
1 bulb fennel, cut ⅛ inch thick
Olive oil
String

pork-prep

Instructions

1. Le Gassic “frenches” the roast by carving the meat away from the bone ends.

2. To “butterfly,” he slices part way down the length of the roast to lay it open flat on the cutting board.… Read More

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Tian of Fennel and Kabocha 

From the story What’s in Season? Fennel by Barbara Kobsar

This recipe come to us from Bay Wolf Restaurant in Oakland, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile vegetable.

Bay Wolf Chef de Cuisine Louis Le Gassic

Bay Wolf Chef de Cuisine Louis Le Gassic

2 bulbs fennel cut into ¼ inch slices
½ kabocha peeled and seeded and sliced into ¼ inch slices
1 small red onion sliced
3 tablespoons olive oil
Salt and pepper
4 tablespoons water
3 tablespoons breadcrumbs
4 tablespoon grated Reggiano

Toss the cut fennel, kabocha and red onion in 2 tablespoons of olive oil and season well with salt and pepper. Place into an ovenproof baking dish and drizzle the water throughout the dish. Put into a preheated 350-degree oven and bake for 30 to 40 minutes until the fennel and kabocha are soft.

Top with breadcrumbs and Reggiano. Return to oven and bake until golden brown. Serve hot.

Serves 8

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Wild Green Saag

From Menu for a Wild Day by Kevin Feinstein

Saag is an Indian dish that uses greens and a combination of spices. My version is very California-ized.

1 onion
1 “bunch” dandelion greens
½ “bunch” stinging nettles
1 “bunch” wild mustard greens
Ghee, butter, or olive oil (use a very generous amount, dish should be oily)
Curry powder
Salt to taste

Sauté onion in butter. Carefully add stinging nettles, dandelion greens, and wild mustard. Cook until soft, adding curry powder and salt to taste. Eat with bread (naan), or rice.

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Chiles en Nogada

From Cooking with Walnuts by Devany Vickery-Davidson

Photograph: Devany Vickery-Davidson

Photograph: Devany Vickery-Davidson

In this recipe, walnuts are hidden in the luscious sauce. I first learned how to make Chiles en Nogada while in cooking school in Cuernavaca Mexico. This is a signature dish of the Morelos region and it is traditionally made for the Christmas holidays. It represents the flag of Mexico, with the red, green and white colors.

This recipe serves 8 people and takes many hours to prepare, but it is well worth the effort. The chiles may be prepared and the stuffing made a couple of days in advance; store them separately, covered and refrigerated. Complete the sauce shortly before serving, since it will discolor if prepared too far ahead.

Advance preparation—walnuts:
2 cups (7 ounces) walnut halves and pieces, you’ll need 50 about 1½ pounds) very fresh walnuts in their shells

If using mature-green walnuts, allow 1½ to 2 hours to prepare. Break away the soft, green, outer layer with your hands. Working with 5 or 6 at a time, crack open the nuts, remove the meats in the largest pieces possible. Drop the walnut pieces into a small pan of boiling water, immediately remove with a slotted spoon to a paper towel, then peel.… Read More

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Mikan Tilapia

From the story For the Sake of Saké

By Serena Bartlett

Photo by Serena Bartlett

Photo by Serena Bartlett

This recipe is a wonderful light summer salad that brings out the flavors of the mizuna (Japanese mustard green) with citrus and the crispy fish. Mikan is the Japanese word for orange, one of the handful of words I’ve managed to remember after living there for some time several years ago. Mizuna is easy to grow in your garden, and is ready for harvest in only a few weeks. The use of oat bran instead of panko breadcrumbs gives this dish more nutrition and fiber. It can be served as a light lunch, or as a complement to another dish for a heartier meal.

2 tilapia filets, cut into approximately 15 2-inch pieces
⅔ cup organic canola oil
1 egg
1 tablespoon fume furikake (Japanese
seasoning containing bonito and nori)
3 tablespoons sesame seeds, black or white
⅓ cup ottogi Korean pancake mix or
okonomiyaki Japanese pancake mix
pinch of kosher salt
5 tablespoons oat bran
1 bunch mizuna
1 bunch baby spinach leaves
1 orange
⅓–½ Japanese cucumber

dressing:
3 tablespoons orange juice with pulp
Juice of 1 small lemon
3 tablespoons extra virgin olive oil
1 teaspoon rice vinegar
1 tablespoon honey, room-temperature
1 tablespoon Dijon mustard
Kosher salt and fresh-ground pepper to taste

Whisk the egg in a bowl with the fumi furikake and set aside.… Read More

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