Indian Inspired Spinach, Dandelion Greens, and Potatoes

Saag

Welcome to Week 1 of the Late Spring CSA session at Jubilee! If you’re just now beginning to follow along, take some time to explore this space. The links to the right should help you find recipes for particular ingredients. If you have any questions or just want to say hi, click the contact link above! I’d love to hear from you! If you’d like more resources or websites about local food in the Northwest, check out some of the links.

Now back to our regular programming…

Dandelion greens are a nutritional powerhouse, full of Vitamins A and C, with plenty of fiber and potassium. They cook down much like spinach, so I have combined them in this recipe. If dandelion greens are not available, double the amount of spinach. You’ll notice I’ve instructed you to leave the stems on the cilantro – this is where all the flavor is, so I like to incorporate them whenever possible. If you’re not a huge cilantro fan, just use the leaves or omit them entirely.

Ingredients:
1 bunch spinach, washed, trimmed, and roughly chopped
1 bunch dandelion greens, washed, trimmed, and roughly chopped
1 large onion, peeled and cut into a small dice
2 garlic cloves, peeled and minced
6 tablespoons butter or canola oil, divided
1 jalapeno, seeds removed & finely chopped
1/2 inch ginger knob, peeled and grated
1 teaspoon garam masala spice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup water
1/2 cup plain yogurt
salt to taste
1 pound fingerling potatoes, cut into 1 inch pieces
1 teaspoon turmeric
1/4 bunch cilantro, roughly chopped with stems

Method:
In a medium pot, combine potatoes with enough water to cover by 1-2 inches and bring to a boil. Keep an eye on these. When they are easily pierced with a fork, they are done. Drain the water and set aside. In a large skillet (preferably cast iron), heat 2 tablespoons of butter or oil. Add turmeric, then add potatoes. Saute until slightly crispy on the outside. Remove from heat and set aside.

Meanwhile, in a large, non-stick skillet, heat the butter or oil over medium heat. Add the onion, garlic, jalapeno, and ginger and saute until caramelized. This should take about 15 minutes. If it gets dry add, some water one tablespoon at a time. Add the garam masala, cumin, and coriander and cook until fragrant, about 3 minutes. Add the spinach and dandelion greens, stirring well with a pinch of salt and about 1/2 cup of water. Cook for about 5 minutes. Remove from heat, stir in yogurt, and add potatoes. Serve with basmati rice and top with fresh chopped cilantro.

Advertisements

Mushroom Hot Pot

Mushrooms

Clockwise from top left corner: shimeji, shiitake, enoki, green garlic, and maitake mushrooms.

Spring in Seattle is such a fickle season- one second it invites you to fire up the barbecue, the next you’re ready to snuggle up in your favorite sweater. Here’s a recipe for the rainy days. Hot pot or nabe is a Japanese style soup that is shared by many people. A large simmering pot is usually put in the center of the table and family and friends are invited to dish up from it into their own bowls as they enjoy its nourishment together. This version celebrates the mushrooms of the northwest and is a wonderful way to enjoy the emerging bounty. When we make this at home, we place an electric hot plate on the table and use it to keep the contents warm in a Le Creuset. If this isn’t an option for you, cook on your stove top and dish up into bowls when ready. This recipe serves 4 people. Note: all these ingredients are available at your local Asian market. In Seattle, I always shop at Uwajimaya in the International District.

Mushroom nabe

Ingredients:

1/2 cup mirin (Japanese cooking wine)
1/2 cup sake
1/3 cup Organic soy sauce
1/4 cup sugar
4 cups dashi or vegetable stock
1 small head Napa cabbage, cut into 1 inch pieces
1/2 pound organic firm tofu, cut into 1 inch cubes
1/2 pound shiitake mushrooms
4 ounces/1 package oyster or maitake mushrooms, trimmed and pulled apart
3.5 ounces/1 package shimeji mushrooms, trimmed and pulled apart
7 ounces/1 package enoki mushrooms, trimmed and pulled apart
3 stalks green garlic or green onions, thinly sliced
1/2 pound broccoli raab, spinach, or watercress
Optional: udon noodles or white rice, cooked and available to put into individual bowls.

Method:

  1. In a large measuring cup or bowl, combine mirin, sake, soy sauce, sugar, and dashi.
  2. In a large Le Creuset or soup pot arrange all mushrooms and vegetables, making it easy for diners to choose what they would like to dish into their individual bowls.
  3. Pour liquid ingredients into pot, cover, and bring to a simmer over medium heat. Cook for 5 minutes.
  4. Transfer pot to the hot plate (set to low heat) or dining table, uncover, and enjoy with family and friends. Serve with white rice or udon noodles.

Rhubarb Barbecue Sauce

Rhubarb BBQ

Rhubarb  is an excellent harbinger of spring! This tart, herbaceous perennial is best known for its starring role in pies and preserves, but its acidity also lends itself quite well to savory preparations. This barbecue sauce would be a great addition to any springtime garden party when you can finally fire up the grill and enjoy these longer days.

Ingredients:

1/4 onion, chopped
1 garlic clove, sliced
1 tablespoon olive oil
1/2 pound rhubarb (about 3 stalks), leaves removed, 1/2 inch slices
3 tablespoons brown sugar
1/4 cup Apple cider vinegar
1/2 cup water
1 teaspoon black pepper
1 teaspoon mustard powder
2 teaspoons Worcestershire sauce
1/2 teaspoon smoked paprika

Method:

  1. In a medium saucepot, heat olive oil over medium heat. Add onions and cook until lightly golden, stirring occasionally.
  2. Add garlic and cook another minute.
  3. Add all remaining ingredients and bring to a boil, stirring to incorporate ingredients. When sauce reaches a boil, reduce heat to a simmer and cook for 10 minutes. You will see the rhubarb break down.
  4. Remove from heat and blend with an immersion blender or in batches in a regular blender. Serve with pork or chicken and celebrate the arrival of spring!

Pickled Beet Deviled Eggs

Deviled Eggs

Easter is this weekend and what better way to celebrate than with colorful eggs that everyone can enjoy? These are quite easy to make, delicious, and a lovely centerpiece to boot! I’ve written the recipe to make 12 servings (6 eggs), but it can easily be scaled up or down depending on how many you’re feeding.

Ingredients:

for the pickles-
3 cups of water
1 cup of white wine vinegar
1 teaspoon sugar
1 red beet, peeled and sliced
1 shallot or 1/2 an onion, sliced
5 allspice berries
1 bay leaf

for the eggs-
6 eggs at room temperature
1 tablespoon Dijon mustard
3 tablespoons mayonnaise or aioli
1/2 teaspoon paprika
6 sprigs of parsley, chives, or tarragon, chopped coarsely

Method:

  1. In a small pot, combine all pickling ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and allow to cool.
  2. Meanwhile place eggs in a large pot and cover with water (make sure the eggs are covered with 1 1/2 inches of water) and bring to a boil. As soon as the water boils, set a timer for 8 minutes. While the eggs are cooking, prepare a bowl with ice water – you’ll use this to cool the eggs and prevent them from over cooking. When 8 minutes are up, remove the eggs from the boiling water and place in the ice bath.
  3. When the eggs have cooled, peel them and place them in a jar or bowl with the beet pickles and brine. Allow to set in this solution in the refrigerator at least two hours or overnight.The longer they sit, the deeper the color from the beets will penetrate. The eggs will also take on more of the pickle flavor.
  4. When the eggs have sat in the pickles long enough for your liking, remove them and cut them in half.
  5. Use the back of a spoon to gently remove the yolks and place them in a bowl along with the mustard, mayonnaise, paprika, and half of the herbs. Mix all the ingredients together with a fork until combined. (I like to leave mine a bit chunky, so that there are a variety of textures)
  6. Use a spoon or piping bag to put the filling back into the eggs and arrange on a serving platter. Sprinkle remaining chopped herbs over the top. Voila! Party Snacks!