Kohlrabi Remoulade

About Kohlrabi…
Mentioning Kohlrabi typically doesn’t often light up people’s faces, but this highly underated vegetable is enjoyed in dishes around globe. It also grows exceptionally well here in the Hudson Valley.  The literal translation means “cabbage turnip” in Germany and “ugly root” in Africa. It’s flavor is anything but “ugly” offering a blend of all the wonderful flavor profiles of its cruciferous vegetable family ( broccoli, turnip, cabbage, brussels sprouts, rutagaba), and it has all of the protective phytochemicals and antioxidants they share.

So what to do with this “alien” root?

Immediately get to the tender and delicous flesh under that tough protective exterior. There is a chewy fiberours layer under the hard outer skin, so be sure to peel thoroughly down to the crisp and moist flesh. Use a paring knife to trim ends, and then work down the hard outer body to delious edible portion using a vegetable peeler.

1) Raw: Using a madoline, sharp knife, or cheese grater, slice it very thinly or shred it and eat it raw. Enjoy it on a crudite plate with a dip or use it as you would cabbage by preparing a slaw.

2) Puree: Chop, boil and and puree it then enjoy with some olive oil or butter and seasoning. Pureed kohlrabi also blends with mashed potatoes, mashed root vegetables (kohlrabi and carrots is a personal favorite).

3) Roast: Chop or slice into “fries”, toss with a bit of olive oil, season with salt and peper, and then oven roast until caramelized and tender.

4) Add to soups, stews and braises:  Kohlrabi adds flavor and nutrients to any/all cold weather cooking. Chop it and add it to your favorite bubbling winter meal. Its flavor holds up well to intense seasoning, and it’s particulary good in curries or other full flavored dishes.

5) Gratins and “pies”and quiches: Slice thinly and layer into gratins or grate then saute (with or without other vegetables) to fill pies and quiches.

Here’s one of my favorite preparations, a rift on the classic celeriac remoulade, which is a perfect winter salad:

Kohlrabi Remoulade

Makes 4 to 6 servings

2 medium, kohlrabi (about 1 ½ pounds)
1 tablespoons fresh lemon juice
Salt to season
3 tablespoons of good quality mayonnaise*
1 teaspoon Dijon mustard
1 small clove of garlic, minced
1 tablespoon salt preserved capers, rinsed
Pinch cayenne pepper
Finely shredded parsley to garnish

Directions

Working quickly, trim the ends from the kohlrabi and peel. Cut into halves and finely grate using a cheese grater or a food processor fitted with the shredding blade. Transfer to a medium bowl and immediately toss with lemon juice to prevent browning. Set aside.

In a small bowl, mix together the mayonnaise, mustard, and garlic; season with salt and cayenne. Fold the mixture into the bowl with the kohlrabi. Serve immediately or allow to sit, refrigerated, in a nonreactive airtight container, for 2 hours and up to 2 days.

Variations:

Add: shredded apples and/or cornichons

 

Fregola Stuffing with Dried Fruit and Sage

This version of Thanksgiving stuffing uses the native Sardinian “pasta” called Fregola. This toasty larger grain cousin of couscous offers a pleasing blend of flavors, textures and colors, and, when combined with traditional stuffing seasonings, it has flavor to match but much less fat and more nutrients than traditional bread stuffing.

 

 

 

 

 

 

 

1 1/2 cups *Fregola
1 1/2 quarts chicken stock or canned, low-sodium broth (vegetable stock or broth may be substituted)
1 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
1 small onion, minced or thinly sliced
1 medium carrot, peeled, diced
1 celery stalk, sliced thinly
1/3 cup mixed dried fruit (any combination of apricots, seedless raisins, currants, cranberries or prunes cut into small pieces)
1 tablespoon chopped fresh sage leaves
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ cup dry white wine
¼ cup grated Grana Padano or Parmesan
Salt and freshly grated pepper to season.

In a large pot, bring the stock or broth to a boil.  Add the salt and the fregola, stir and cook until tender, 8 to 10 minutes. Reserve ½ cup of the cooking liquid, then drain the cooked fregola into a colander.

While the fregola cooks, in a large non-stick skillet, heat butter and olive oil over medium-high heat until hot. Add the onions, carrots and celery and cook, stirring often, until softened and fragrant, 5 to 7 minutes. Add the dried fruit, sage, coriander, and cumin; cook, stirring, another 1 to 2 minutes, then add the white wine, simmering until fully reduced. Now add  the fregola, stirring or tossing to combine. Add the reserved cooking broth, which will quickly come to a boil. Remove the pan from the heat, stir in the Parmesan, and stir to combine.  Adjust seasoning with salt and pepper if necessary. Enjoy hot or let cool to stuff your turkey, Cornish hen or favorite “roulade”.

*Fergola is a semolina grain (resembling large couscous) that is a good source of protein and fiber.  It can be found in gourmet and Italian specialty markets.  In Italy, Fregola is used like barley is here, in soups and stews.  It is also served on its own, sauced like pasta.

Makes six servings.

Gigi-Pure Mountain Fig Vinaigarette

If you haven’t stopped in to Rhinebeck’s hottest new store, check out Pure Mountain. They sell the most amazing naturally flavored 12-year old balsamic vinegars from Modena, Italy, made in the traditional style that makes them rich, subtle syrupy and delicious. We’re using them in our cocktails (yes!), sauces, soups and you’ll be seeing this lovely vinaigrette on some of our fall salad specials.

I developed this Fig Balsamic Vinaigrette as part of the tasty and healthy seasonal fall menu for Just Salad. It is light and delicious with a great depth of flavor.

Gigi-Pure Mountain Fig Vinaigrette

Makes 8 to 10 servings

1 teaspoon Dijon mustard
4 tablespoon Pure Mountain Dark Fig Balsamic
2 tablespoons lemon juice
¾ cup canola, safflower oil blended oil oil (extra-virgin, while delicious, takes over the subtle fig flavor notes)
¼ teaspoon salt
freshly ground black pepper

In a small mixing bowl, combine the mustard, lemon juice and salt. While whisking, slowly add the oil. Adjust seasoning with salt, if necessary, and add black pepper.

Herb Marinated Butterflied Northwind Farms (NWF) Chicken

It’s still summer, so don’t put away the grill yet! Our Gigi marinade goes with just about all you can throw on the grill, including rib eye steaks, pork loin or chops, shrimp, whole fish like snapper, salmon or swordfish filets,  to name a few. It is, however, especially delicious on tender and juicy Northwind Farms chicken. To increase the surface area with the delicious marinade and cut the cooking time on the grill, we butterfly it. This flattened approach, when grilled to perfection, is also easy to cut into quarters or eighths.  Please check out our video to better understand how to butterfly. Alternately, we’ll do it for you at Gigi Market or you can pick up a grill-ready marinated NWF chicken or simply the Gigi marinade in our retail case at the market in Red Hook.

Make 3 to  4 servings

1 2 pound NWF chicken
1 cup Gigi Marinade*
Salt and freshly ground black pepper

Gigi Marinade*
Makes  1 cup
4 to 5 fresh sage leaves
leaves pulled from 1 large sprig fresh rosemary
2 cups fresh Italian parsley leaves
1 fresh garlic clove
1 cup extra-virgin olive oil

Prepare the marinade: In the work bowl of a food processor, combine the herbs and garlic and pulse a few times to chop. With the motor running, drizzle the oil through the feed tube. Process until well combined. The marinade can be held, covered and refrigerated for up to 4 days.

Butterfly the chicken: On a cutting board using a sharp chef knife, remove the excess skin from the chicken neck. Place the chicken on its legs, with breasts facing away from you, and cut down the backbone on both sides to remove. Turn the chicken around, and place on cutting board breast side down. Using your hands slightly bend the chicken back to flatten. Pull out the triangular cartilage between the legs at the base of the breasts to further flatten. The chicken is now ready to marinate.

Pour half of the marinade into a large Zip Lock bag then add the chicken. Pour the remaining marinade into the bag, zip, and massage the tasty marinade into the chicken. Let marinate in the refrigerator for at least 2 hours and up to 8 hours.

Preheat the grill to medium – high. Have a squirt bottle of water ready by the grill. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and grill until the skin becomes golden brown and crisp, about 2 to 3 minutes. Extinguish any flare-ups with the squirt bottle.  Turn the chicken 90 degrees and cook another 2 to 3 minutes (this will give you those lovely grill marks.) Turn the chicken over and cook about 5 minutes more. Using grill tongs, transfer the chicken to the “off” side of the grill and turn the other side to high. Cover and let the chicken roast in the grill until cooked through and over, close the cover and continue grilling until just cooked through, about 20 to 30 minutes; an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F. Transfer to a cutting board, loosely tent with foil and let rest for 5 to 10 minutes before carving.

Cut the chicken in half along the breast bone, then cut between joint holding the leg to breast to quarter. Enjoy immediately.

Cool Sauce for a Hot Night

Gigi HV is very proud to be a sponsor of the Hudson Valley Engagement  cocktail party happening this weekend. The event, benefiting the Empire State Pride Agenda, will be taking place at the beautiful home of Harlan Bratcher and Toby Usnik in Upper Red Hook.

We’re even bringing our “Stuff It” truck to the benefit!  The “Stuff It” truck is mobile goodness in the form of a food truck. We load it up with healthy and delicious local ingredients and let you create your own perfect, customized “stuffed” pita sandwich.

You pick your pita, your protein, your sauce,  your veggies and you enjoy!

One of the favorite sauces to drizzle over your “Stuff it” pita is always our “Cool Avocado” sauce. It is actually a variation on a dressing I created for the Just Salad Chain.  I thought I would share the recipe with you. It is not only great on sandwiches. Toss it with fresh local salad greens or use to garnish or sauce seafood off the grill.

Enjoy!

-Laura

 

Cool Avocado Sauce:

Makes 2 cups

2 ripe California avocados (each about 1/2 pound)
2 tablespoons fresh lemon or lime juice, or to taste
½ small red onion, roughly chopped
1 cup buttermilk
1 Tbsp. low-fat mayonnasie
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1/8 to ¼ teaspoon cayenne (depending on desired heat)
small handful of cilantro or Italian parsley leaves
1/2 cup water, less if needed
Salt to season

Peel and pit the avocados, then cut into large pieces. In a blender or food processor, combine all ingredients except for the water and salt. Pulse to combine. Add half of the water. With the motor running, add just enough additional water to achieve creamy “drizzle” consistency. Season with salt. Chill and serve.