Just a heads up. The dish I made for this month helped me get a job with a Chef who has represented America in the Bocuse D'or, thanks for the inspiration.
Challenge October 2013 - Cabbage - Page 4
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RIGHT ON MISE!!!
Congratulation! WOW!! I call that the real winner, landing a gig from a dish that you made here at CT!!!
Once again my American vacation is full of experimenting with food we dont get in Scotland. In Alabama it was catfish. in Louisiana I found a huge bunch of turnip greens and after chatting with another shopper in win dixie how she would deal with it, i came up with this pie.
Its an all butter pastry balled and pushed into a foil tray and blind baked. (Not much in the way of equipment cos were in rented holiday properties)
Sautéed thinly sliced russet potato with onion and garlic. cooled and layer over the base.
1lb turnip greens were washed and washed and washed...blimey they're sandy...sauted with onion and garlic...squeezed out and mixed into 4 eggs, 1/2 pint sour cream, a splash of milk,and a pkt of grated quesadilla cheese. pour over and bake at 375. No herbs or spices. just S&P I just wanted to see what the turnip greens tasted like and me and OH are well impressed.
Minestrone soup with a nice bunch of kale (usually I use spinach)
and a tomatoes (I missed them somehow in the snapshot), and every veg I had in the house!
I keep chicken broth and cooked beans (from the dried state) in the deep freeze.
Regretfully this is served without grated cheese or EVOO on top, OR bread, SIGH
as I would normally serve this dish, as we are getting rid of those couple of extra pounds we gained on our trip...
DH said "this isn't minestrone, there's no pasta in it!" (dear, we can't have pasta right now) Okay so call it vegetable soup them it still taste good
An oven roasted cruciferous vegetable timbale with turnip, rutabaga, kolhrabi, and eggplant seasoned with cardamom and coriander. Tossed with pomegranate arils, walnuts, parsley and a pomegranate red wine vinaigrette. served with a flank steak with a pomegranate demi sauce and a roasted red pepper and white cheddar polenta.
Coq au Vin with Glazed Onions, Sauteed Mushrooms, Sauteed Brussel Sprouts with Bacon
- Dice bacon and place in a cold pan with minced garlic.
- Slowly render the fat until the bacon is caramelized.
- Cut the stalk side of the sprouts and make an X in it with your knife (so it cooks faster and doesn't stay tough).
- Add the raw brussel sprouts to the bacon fat and cook slowly.
French Fries, you had me at "Brussel Sprouts and bacon". Awesome awesome awesome.
I've been trying to respond to every dish posted, but I don't know if I can keep up with that!
I'm glad to see that Sauerkraut and Kimchi have been entered!!!!
Slayer: You mention a sweet cabbage dish. That sounds interesting.
So do the other dishes. Looking forward to more entries!
K-girl: nice salad and pickle.
I've never heard of watermelon radishes. Do they taste just like normal radishes?
Gene: That's my kind of dish. I like using cabbage as a stir fry.
Have you ever tried making nasi goreng (Indonesian fried rice)? I normally use cabbage in that one.
FF: that's a good looking coq au vin, and those sprouts are really bright! Nice sounding combo.
Mise: a very interesting dish, and nice plating. Those Okra are huge!
Phatch: what did you eat with the kale?
Ordo: Another nice entry: Brussels sprouts are starting to feature properly.
I thought most people didn't like them.
ChefBuba: I like that idea: It's like a cabbage caneloni (spelling?)
Petals: That looks like a soup that's good for both winter and summer time. Very nice!
(didn't see it earlier as I am answering page by page due to regular problems with my internet)
Borghut: good to see you entering as well!
Turnip greens got a lot of taste by themselves isn't it.
They remind me a bit of what they do here instead of spinach: namely cucumber leaves, stripped of their veins. Much mre spice and tasty than spinach!
Ordo: another Asian style dish that really appeals to me
K-girl: nice minestrone-free minestrone soup. Looks good.
Cheflayne: beautiful plating as always and the first kohlrabi entry. Well done
... Many Mahalos to chefbuba & ordo!
and Ms. Hostess butzy, the watermelon radish tastes just a little less sharp, but mainly the same.
From the Asian dishes back to home. Beef roulades with cabbage stuffing. The players: Home smoked juniper bacon, potatoes and swiss chard fresh from the garden, home pickled cucumbers, onions, garlic, mustard cabbage, and of course, roulades, still off stage:
Fry the chopped onions, garlic, bacon and cabbage, add sour cream, mustard and the pickles, salt, pepper and fill the roulades:
Brown, braise with bavarian beer, and serve with the chard and sauteed potato strips:
That looks great - I had some sort of roulade in mind for the European use of cabbage. But for now I'm focusing on Asian. Put some cabbage in brine last night, tonight it gets the daikon, salted shrimp and such, should be posting my entry in about a week.
You had me at Home smoked juniper bacon In fact even before I read the text I saw it on your picture and thought it looked outstanding!
As for the pickles - I boil a decent white vine vinegar, add some mustard seeds, dill, black pepper, bay leaf, turbinado sugar and salt. Pour it over the cucumbers in the pickling glasses and process for 7 minutes. As for the amounts, don''t ask me - to taste...
Have you ever tried the dish with lacto-fermented pickles? If so, which do you prefer?
By the way, that bacon looks gorgeous, too!