Happy Thanksgiving!

Due to life’s craziness, I wanted to let you all know that I’m imposing a posting hiatus until early December. I’ll still be cooking though, so I’ll have plenty to share when I return. Thanks for understanding!

Bok Choy, Scallion and Anaheim Chili Omelette

[Printable Recipe]

My non-stick skillet died recently. You know, when the center isn’t so non-stick anymore? After getting a new one, I decided that an omelette was in order. I mean, what else do you need a non-stick pan for?

Ingredients:

• 1/2 tsp. canola oil
• 2 anaheim chilis, chopped
• 3 scallions, chopped
• 1/2 bunch large bok choy (remove the stems) or 2 bunches of baby bok choy, roughly chopped
• 3 eggs, beaten
• Dash of milk
• 1 c. cheddar cheese
• Salt and pepper, to taste

Directions:

• Heat the oil in a skillet and add the chilis and scallions. After 30 seconds or so, add the bok choy and salt and pepper to taste. It cooks down much like spinach does, so after tossing it in the oil, put a lid on the skillet and let the bok choy wilt a bit, tossing everything periodically. Remove the bok choy mixture from the pan when it’s sufficiently wilted.
• Whisk the eggs with a bit of milk (I always do this, just the way I was taught to make eggs!) and salt and pepper to taste.
• Add the egg mixture to the hot pan and let it sit for a few minutes until it becomes a bit opaque, then add the bok choy mixture and the cheese to one half of the eggs. Let sit a few minutes more, then flip the empty half over and remove the omelette to a plate.

Verdict:
This was a welcome change from my typical spinach and mushroom omelette (though I bet mushrooms would be fantastic in this!). There was a nice bite from the chilis, too! Great way to start the morning.

Slow Cooker Pot Roast

[Printable Recipe]

I first made pot roast last year, when my husband introduced me to his mom’s recipe and my slow cooker. =) It’s one of the easiest recipes I’ve ever made, and always turns out really well. Since Greenling sent us turnips and red potatoes last week, I thought it was a great way to use them on one of the cooler days we had.

I sometimes serve this with mashed potatoes (as I did this time), but I also have chopped them and cooked them with the meat in the slow cooker. Keep in mind that if you cook the potatoes in the crock pot, the gravy tends to be thicker since the potatoes are so starchy.

I also usually sear the meat before putting it in the crock pot, but after doing some research online, I decided to skip the extra step this time.

Ingredients:

• 2.5 lb. beef for slow roasting (I use chuck most of the time)
• 2 medium or 1 large onion(s)
• 1 small bag of baby carrots or 3 large, peeled carrots
• 3 cloves minced garlic
• 1 c. beef stock
• 1 lb. turnips
• 1 Tbsp. cornstarch

Directions:

• Optional: sear meat in olive oil in a pan over high heat. It takes about 3 minutes per side to get a nice brown texture.
• Roughly chop the veggies. Put all of the veggies and the garlic in the bottom of the crock pot.
• If you’re searing the beef, after it has finished browning, put it on top of the veggies in the stock pot. If not, put the meat on top of the veggies in the stock pot, making sure that the fattier side is facing up (so that the fat drips over the meat and veggies while it cooks. Yay for self-basting!).

• Mix the cornstarch and stock together and pour over the beef and veggies. Usually I make this with beef stock, but since I was making a dish with chicken stock later in the week and I knew I would have extra left over, I used chicken stock this time. The end result is the same.
• Cook on low for 8 hours. After 8 hours have elapsed, shred the meat with 2 forks. It’s easiest to do this directly in the slow cooker. It should be really tender and shred easily. Let it stand in the juices for about 30 more minutes before serving.

• Let stand in the juices for about 30 minutes more. I chose to serve this with mashed potatoes (cut the potatoes into chunks, boiled them until tender, drained them, mixed in the KitchenAid with warm milk and butter).

Verdict:
Always a winner! From now on, I’m going to skip the searing. It’s a messy extra step that I can really live without in the mornings before work.

Pomegranate-Persimmon Sorbet

[Printable Recipe]

POM Wonderful was nice enough to send me some samples of fresh pomegranate juice. I love to make cocktails with pomegranate juice, but it’s fun to cook with it too (remember the duck I made last year? So good!). I had a few persimmons from our Greenling box that were just on the brink between ripe and over-ripe, and I thought the sweet flavor of the persimmon would complement the bite of the pomegranate juice nicely. The most logical way to combine the two? Sorbet!

While vodka isn’t essential, I always add it to my sorbet recipes to ensure a smooth texture. I don’t use enough to taste the alcohol in the sorbet itself.

Adapted from Saveur

Ingredients:

• 3 c. fresh pomegranate juice
• 1 c. water
• 1/3 c. sugar
• 1 c. persimmon puree (from about 6 medium-sized persimmons. The puree is best when made in a food mill to preserve the texture, but a blender works also.)
• Juice of 1/4 lime
• Scant 1/2 tsp. vodka
• Pinch of salt

Directions:

• Combine the pomegranate juice, water and sugar in a small saucepan over medium heat and bring to a boil, whisking constantly.
• After the pomegranate mixture comes to a boil, remove it from the heat and let cool. Chill in the refrigerator for a few hours.
• After the mixture has fully chilled, whisk in the persimmon puree, lime juice, vodka and salt.
• Freeze in an ice cream maker according to the manufacturer’s instructions. Put in a tupperware and store in the freezer for an hour before eating.

Verdict:
I loved this sorbet! It was sweet but not overly so, and so light. I imagine that it would be great as a palate-cleanser for a multi-course meal.

Slow Cooker Apple Confit

[Printable Recipe]

This recipe was sent to me last fall in a recipe exchange. When we started getting apples from Greenling this year, I was reminded about it again!

Ingredients:

• 2 lb. apples (I saved up our apples for 2 weeks and used about 8 of them.)
• 1/4 c. sugar
• 1/4-1/2 tsp. cinnamon
• 1 tsp. vanilla extract

Directions:

• Peel the apples and slice 1/4 inch thick. This is a great use of an apple peeler-corer-slicer, if you happen to have one!
• Add the apples to the slow cooker. Add sugar and cinnamon to taste, and toss to coat well.

• Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low.

This was after 2 hours and 8 minutes on high. They tasted awesome when they were hot!

• Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
• Top with vanilla ice cream and a sprinkling of toasted walnuts for dessert.

I skipped the walnuts and served with french vanilla ice cream and homemade caramel sauce.

Verdict:
I preferred the apples hot, right out of the slow cooker (but that’s apple pie not apple confit, haha). My husband preferred them cold after the flavors had married together a bit. The caramel sauce and ice cream were great accompaniments though! I would definitely make this again, especially for a dinner party where I needed a plated dessert with impressive presentation.

Mediterranean Sunchoke Salad

[Printable Recipe]

We got these strange looking tuber things in our Greenling box last week. I had no idea what they were, but after putting the call out on Twitter and sending a distress call to Greenling, I learned that they were sunchokes (aka Jerusalem artichokes).

I found a number of recipes for soups and purees, but I also found out that if the sunchokes are young, you can eat them raw. They don’t have much flavor themselves, so I thought doing a cold salad with lots of strong flavors would be great for these.

I also found out that you don’t really need to peel sunchokes before eating them, which is a good thing because they have a ton of nooks and crannies.

Ingredients:

• 1 lb. sunchokes, thinly sliced (no need to peel them)
• 3 roasted peppers, chopped
• 1/4 c. kalamata olives, chopped
• 2 Tbsp. capers, finely chopped
• 1 handful fresh parsley, finely chopped
• 1 Tbsp. balsamic vinegar
• 1 tsp. olive oil
• Juice of 1 lemon
• Freshly ground pepper, to taste

Directions:

• Combine the sunchokes, peppers, olives, capers and parsley in a bowl. Toss with the vinegar, olive oil, and lemon juice and add pepper to taste. Adjust seasonings as needed.

Verdict:
I can’t imagine any case where these flavors wouldn’t be good together, but this was really perfect. The raw sunchokes give the salad a great crunch, and the brininess of the capers and olives adds some depth.

Sunchokes don’t hold up too well after they’re prepared, so this isn’t a salad that you can make too far in advance. Luckily, it comes together in a snap.

Calzones with Grape Tomatoes, Fresh Mozzerella, and Basil Pesto

I love a good calzone. My favorite ones are loaded with fresh veggies, and when we got a huge bunch of basil and a pint of sweet grape tomatoes in our Local Box last week, I knew exactly what I was going to make.

A calzone loaded with fresh mozzerella, sliced grape tomatoes, and fresh basil pesto. I’ve already shared my pizza recipe with you here, so I’m sharing my basil pesto recipe.

Ingredients:

• 1 large bunch of basil (~2 c. of leaves), stems removed
• 1/4 c. pine nuts
• 1/8 c. parmesan cheese
• 2 garlic cloves, roughly chopped
• Heavy pinch of salt and pepper
• 2-3 Tbsp. olive oil

Directions:

• Process all ingredients except for the olive oil in the food processor. While the food processor is running, drizzle in the olive oil until the pesto comes together in a paste.
• Scrape down the bowl and taste and adjust seasonings as needed. Process again to ensure all ingredients are well-combined.

Verdict:
Homemade pesto is infinitely better than storebought pesto, so I really encourage you to try it. It’s so easy, and you can control the oil and salt content all you want. And it tastes fresher, too! When eaten with fresh mozzerella and grape tomatoes, it’s hard to go wrong.

Eggplant Rollatini

I will readily admit (and I think I have done so before) that I am not the biggest eggplant fan. Let me set the record straight — as long as it’s breaded and sauteed, rolled up, and stuffed with cheese and prosciutto, I’m a happy camper.

Adapted from Vintage Victuals

Ingredients:

• 1-2 large globe eggplants, sliced lengthwise 1/8″ thick (You’re going to need 12 slices.)
• 1-1/2 c. flour
• 3 large eggs (I actually needed 4.)
• 1 tsp. salt, plus additional to taste
• 1/2 tsp. pepper, plus additional to taste
• 1 c. breadcrumbs
• 1 c. vegetable oil (I used much less, as I sauteed the eggplant slices instead of frying them. I would say I only used ~2 Tbsp. oil total.)
• 1 c. whole milk ricotta cheese, drained overnight (I used skim milk ricotta and didn’t drain it. It worked fine.)
• 2 Tbsp. Italian flat-leaf parsley, chopped
• 1 c. shredded mozzarella cheese, divided (I used closer to 1-1/2 c. total.)
• 1/4 lb. thinly sliced prosciutto (I was 2 slices short with 1/4 lb. Make sure you get at least 12 slices.)
• 1-1/2 c. marinara sauce, divided

Directions:

• Put the flour in a shallow dish. Beat 3 of the eggs in another shallow dish. In a third shallow dish, combine the breadcrumbs, salt and pepper. Dip the eggplant slices in the flour, then into the eggs, then into the breadcrumb mixture.
• Heat the oil in a large, deep skillet until hot but not smoking. Place the breaded eggplant slices in the hot oil and fry for 2 minutes on each side until golden. Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
• Preheat the oven to 350 degrees. Pour 1 c. marinara in the bottom of a 9×13″ baking dish and set aside.
• Combine the ricotta, parsley, the last egg, 1/2 c. mozzerella, and salt and pepper to taste in a bowl and mash it with a fork.
• When the eggplant slices have cooled, place 1 slice of prosciutto on 1 slice of fried eggplant. Drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice. Roll the eggplant slice top to bottom, then place bottom side-down in the prepared baking dish. Repeat with the remaining eggplant slices. (I found that 12 rolls fit perfectly in a 9×13″ baking dish.)
• Pour the remaining 1/2 c. marinara over the rolls and sprinkle the remaining mozzerella over the marinara. Bake for 25 minutes or until it’s bubbly around the edges. Let cool for 2-3 minutes before serving.

Verdict:
Cheesy and gooey with a fried component? There’s so much to like here. The eggplant has a crunchy crust so the typical mushy texture isn’t even an issue. The cheese and sauce give it a comfort food, lasagna-like feel, while the prosciutto adds an unexpected salty bite.

Apple Cake

[Printable Recipe]

Apples and honey are traditional when celebrating Rosh Hashanah (the Jewish new year). My favorite Rosh Hashanah food (aside from plain ole’ apples dipped in honey) is apple cake. It has the same flavors of apple pie, but in a dense cake that’s not too sweet.

Deb on Smitten Kitchen calls for this to be baked in a tube pan, but the last thing I need is another piece of bakeware (just last night, I opened the cabinet and a round cake pan bonked me on the head). Instead, I baked this in a 10″ springform pan. It worked perfectly. I probably wouldn’t use a bundt pan for this. The idea is that you can get it out easily without destroying the apples on top.

From Smitten Kitchen

Ingredients:

• 6 apples (Deb uses McIntosh apples, I used Galas.)
• 1 Tbsp. cinnamon
• 2 c., plus 5 Tbsp. sugar
• 2-3/4 c. flour, sifted
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 c. vegetable oil
• 1/4 c. orange juice
• 2-1/2 tsp. vanilla
• 4 eggs

Directions:

• Preheat the oven to 350 degrees. Grease a tube pan (or a springform pan, like I used) with butter and set aside.
• Peel, core and chop the apples into chunks. Toss with cinnamon and 5 Tbsp. sugar and set aside.
• Stir together the flour, baking powder and salt in a large mixing bowl. Set aside.
• In a separate bowl, whisk together oil, orange juice, 2 c. sugar and vanilla. Mix the wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
• Pour half of the batter into the prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.
• Bake for about 1-1/2 hours, or until a tester comes out clean. (Mine took closer to 2 hours. I’m not sure if it’s because I used a springform pan or what. I’d check at 1-1/4 hours, then at 15 minute increments thereafter. If your cake isn’t done and the apples are starting to brown — as you can see mine did in the photo below — cover the pan loosely with tin foil for the remainder of the baking time.)

Verdict:
Don’t feel like you have to be Jewish to make this recipe! It’s very similar to a coffee cake, but has a distinctly fall feeling to it with the cinnamon and the apples. Cory likened the dense, moist texture to that of zucchini or pumpkin bread, which is probably a result of using oil instead of butter. It’s a great fall dessert, but that didn’t stop me from having a piece in the morning for breakfast either!

Tomato-Mushroom Tart

[Printable Recipe]

We’ve been so busy lately, so I’ve been looking for quick meals that can be prepped ahead of time or made in Rachel Ray-style speed.

Greenling had passed along a recipe for a savory veggie tart a few weeks ago, and I thought a tart would be perfect for one of those hectic nights. It would come together quickly and allow us to use more than 1 veggie from our Greenling box (which is always a plus, as it’s hard to make it through the huge box with just 2 of us!).

Adapted from Food Network

Ingredients:

• 1 pie crust, either storebought or homemade (here is my pate brisee recipe)
• 5 roma tomatoes or 2 large tomatoes, sliced thinly
• 1/2 lb. criminis, sliced thinly
• 1-1/2 c. mozzerella cheese
• 2 Tbsp. fresh thyme, chopped
• 1 Tbsp. olive oil
• Salt and pepper, to taste

Directions:

• Preheat the oven to 400 degrees.
• Press the pie dough into a tart pan with a removable bottom. Bake the tart shell for 7 minutes.
• Remove the tart from the oven when it’s lightly browned and sprinkle 1 c. of the mozzerella cheese in the bottom.
• Toss the tomatoes and mushrooms with the olive oil, thyme, salt and pepper, then add the tomato-mushroom mixture to the tart on top of the cheese. Sprinkle the remaining 1/2 c. of mozzerella cheese on top, then bake the tart for an additional 15 minutes until the cheese is bubble and the tart shell is golden brown.
• Cut the tart into wedges and serve warm.

I served this alongside a green salad with candied pecans and blue cheese. It felt very much like we were eating at a French bistro!

To candy pecans, just toss the pecans in corn syrup and brown sugar (~1 Tbsp. corn syrup and 1 tsp. brown sugar for a 1/2 c. of pecans) and a pinch of salt. They can be baked at whatever temperature your oven is at, but they do best at 350 for 8-10 minutes. I baked these with the tart at 400 for 5-6 minutes.

Verdict:
Gooey and bubbly from the cheese, juicy and sweet from the tomatoes: this tart was quite reminiscent of pizza, which is never a bad thing. I really liked the thyme with the mushrooms. While the original recipe called for basil, I thought the earthiness of the thyme and mushrooms would go really well together, and I wasn’t let down.