Monday, December 8
Tonight I made a stir fry that helped to use a number of our vegetables including some daikon. We are not normally daikon fans but the ones that we got in our share from HVF farm were much smaller and milder than those that we've received in the past. In other words a big improvement.
Gingered Vegetable Stir-Fry
(adapted from Epicurious)
3 tablespoons chicken broth
2 tablespoons medium-dry Sherry
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon salt
1/2 pound fresh shitake mushrooms, stems discarded
2 tablespoons vegetable oil
1/2 pound carrots (about 3 medium), cut into julienne strips
1/2 pound daikon (an Asian radish), cut into julienne strips (about 2 cups)
1/2 pound Napa or Savoy cabbage, sliced thin (about 4 cups)
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger root
1-2 teaspoons toasted sesame oil
In a bowl stir together broth, Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
Heat a wok or large frying pan over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and ginger root and stir-fry 2 minutes, or until carrots are crisp-tender. Add sesame oil. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute or until the vegetables are as tender as your prefer.
I served this dish with Lundberg Farms brown jasmine rice and some tamari.
I'm sure you could substitute all sorts of other vegetables, but this worked out because I had all of the ones in the original recipe except for the shitake mushrooms which I was able to buy at the farmers' market.
We also had quite a few apples from our fruit CSA with Future Fruit. We decided to make apple crisp. I posted a recipe for it earlier but this one is MUCH better.
Apple Crisp with Dried Cranberries & Pecans
(adapted from Cooking.com)
For the Topping:
1 cup coarsely chopped pecans
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
3/4 cup rolled oats
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
3/4 cup unsalted butter, chilled, cut into small pieces
For Filling:
8 apples, about 2 1/2 pounds total weight (I used a mixture of varieties)
3 tablespoons fresh lemon juice
1/2 cup dried cranberries
Preheat an oven to 350 degrees F. Butter a 9-by-13 inch baking pan.
FOR THE TOPPING:Spread the pecans on a baking sheet and bake until lightly toasted, 5-7 minutes or alternately toast them in your microwave. Remove from the oven and let cool.
In a large bowl, stir together the flour, cinnamon, nutmeg, and salt. Add the rolled oats, granulated sugar, brown sugar and butter. Cut the mixture together until it resembles coarse crumbs with a pastry cutter or your fingers. Add the pecans. Set aside.
FOR THE FILLING:Peel and core the apples, then cut lengthwise into slices 1/2 inch thick. Place in a bowl, immediately add the lemon juice and dried cranberries and toss to coat with the juice. Pour the filling into the prepared dish, leveling the surface. Sprinkle the topping evenly over the fruit, pressing down on it lightly. Bake until the topping is golden brown and bubbling, 40-45 minutes, covering the top with aluminum foil if the crust begins to overbrown. Make sure the apples are tender before removing from the oven. I covered the crisp at the end and cooked it about 10-15 minutes longer.
Transfer to a rack and let cool for 15 minutes before serving.
Great served with ice-cream or freshly whipped heavy cream with vanilla.
Gingered Vegetable Stir-Fry
(adapted from Epicurious)
3 tablespoons chicken broth
2 tablespoons medium-dry Sherry
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon salt
1/2 pound fresh shitake mushrooms, stems discarded
2 tablespoons vegetable oil
1/2 pound carrots (about 3 medium), cut into julienne strips
1/2 pound daikon (an Asian radish), cut into julienne strips (about 2 cups)
1/2 pound Napa or Savoy cabbage, sliced thin (about 4 cups)
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger root
1-2 teaspoons toasted sesame oil
In a bowl stir together broth, Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
Heat a wok or large frying pan over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and ginger root and stir-fry 2 minutes, or until carrots are crisp-tender. Add sesame oil. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute or until the vegetables are as tender as your prefer.
I served this dish with Lundberg Farms brown jasmine rice and some tamari.
I'm sure you could substitute all sorts of other vegetables, but this worked out because I had all of the ones in the original recipe except for the shitake mushrooms which I was able to buy at the farmers' market.
We also had quite a few apples from our fruit CSA with Future Fruit. We decided to make apple crisp. I posted a recipe for it earlier but this one is MUCH better.
Apple Crisp with Dried Cranberries & Pecans
(adapted from Cooking.com)
For the Topping:
1 cup coarsely chopped pecans
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
3/4 cup rolled oats
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
3/4 cup unsalted butter, chilled, cut into small pieces
For Filling:
8 apples, about 2 1/2 pounds total weight (I used a mixture of varieties)
3 tablespoons fresh lemon juice
1/2 cup dried cranberries
Preheat an oven to 350 degrees F. Butter a 9-by-13 inch baking pan.
FOR THE TOPPING:Spread the pecans on a baking sheet and bake until lightly toasted, 5-7 minutes or alternately toast them in your microwave. Remove from the oven and let cool.
In a large bowl, stir together the flour, cinnamon, nutmeg, and salt. Add the rolled oats, granulated sugar, brown sugar and butter. Cut the mixture together until it resembles coarse crumbs with a pastry cutter or your fingers. Add the pecans. Set aside.
FOR THE FILLING:Peel and core the apples, then cut lengthwise into slices 1/2 inch thick. Place in a bowl, immediately add the lemon juice and dried cranberries and toss to coat with the juice. Pour the filling into the prepared dish, leveling the surface. Sprinkle the topping evenly over the fruit, pressing down on it lightly. Bake until the topping is golden brown and bubbling, 40-45 minutes, covering the top with aluminum foil if the crust begins to overbrown. Make sure the apples are tender before removing from the oven. I covered the crisp at the end and cooked it about 10-15 minutes longer.
Transfer to a rack and let cool for 15 minutes before serving.
Great served with ice-cream or freshly whipped heavy cream with vanilla.
Comments