233: Italian Veggie Stew

Yes, I know I disappeared for a bit there. Weekendternship is almost over, but the shifts are getting a little more difficult for me. Thankfully Thanksgiving is approaching, meaning a few relaxing days, probably some cooking, and an excuse to use up the last of my shares. Dear family, I hope you like potatoes.

Mmmm. So honestly, this stew is at least 1/3 about the bread. Maybe more. Get good stuff. I followed this recipe from Bon Appetit- halving it- which still made a ridiculous amount of stew for one person.

I'm generally not a tomato soup- or at least tomato in soup that's not tomato soup- fan, but this gets a lovely earthy sweetness from the collards and kale. My only sub was to use mushroom broth instead of veggie, as that's what I had. Next time I'd probably even add mushrooms, as I think they'd work well here. 

Delivery 24

Potatoes - 2 pounds

Beets - 2 pounds

Carrots - 2 pound

Collards - 1 bunch

Turnips - 2

Garlic - 4 heads

Celeriac - 2 heads

Brussels Sprouts - 2 stalks

Kale - 1 bunch

Red Kernel Pop Corn - 2 cobs

Yellow Kernel Pop Corn - 2 cobs

Arugula - 1 bunch

Carrots

Carrot soup. Indian style carrots (mustardy). Root veggie stew (bonus for potatoes). Puffed carrot casserole.

Garlic

Celery Root

A few recipes via NPR. Remoulade with apples. Slaw with apples. Rotsi with potatoes.

Collards

Gratin. Italian veggie stew (bonus for kale, carrots, garlic). Collard and cheese pasties.

Popcorn

Arugula


Baby batch. Potato salad. Tartine with egg. Autumn panzanella!

Potatoes

Swedish hasbrowns (I know I have the wrong kind of potatoes, shhh), curry potato salad,

Beets

Smashed beets with goat cheese, soup!, beet and carrot latkes, beet and garlic tart, beets and eggs.

Turnips

Souffle, with tomatoes and yogurt, galette.

Brussels Sprouts

Yay! Chips with sweet chile sauce, sprouts and pecans, curried!

Kale

Salad with brussels sprouts, bread soup, gratin with sweet potatoes, with garlic and cranberries.

229: Collard Curry

I saw this recipe from Saveur (need to check this site out more often- some really good stuff) and it fit a category I've been meaning to try: creamy curry. I tend to avoid these when I eat out- maybe I associate creamy with sweet, and I want light and spicy (and generally but not always tomato based)?

A few firsts in here: this initial super flavorful chili/ginger paste (which turned my food processor blade a healthy shade of turmeric, ha), first use of lemongrass.

The collards got nicely soft and sweet, the coconut milk adds a weight...but more hearty than heavy, if that makes sense. And that flavorful paste is so wonderfully spicy it balances everything out. I had to scale back due to my limited collard supply, but I made a full batch of paste, so I'll have to try it out with another veggie.

I ate a small batch when I first made it but always want leftovers- these things just get better with a day in the fridge.

Off-putting color combo, pairing with a mix of red and white quinoa. If you squint it looks a little like raw meat. Delicious though!

Delivery 23

Potatoes - 2 pounds

Orange Carrots - 1 pound

Yellow Carrots - 1 pound
Kohlrabi - 2

Sage - 1 bunch

Garlic - 2 heads

Celeriac - 1 head

Collards - 1 bunch

Beets - 2 pounds

Radish - 1 bunch

Collards

Lots of extras but here's a curry. A soup with grits. Creamed. Not sure I'd follow the filling but I could use the leaves for a wrap.

Carrots

A few soup ideas: with ginger or a little more plain.

Celeriac

Aka celery root. Smashed, gratin with potatoes, salad with parsley, root veggie slaw.

Potatoes

I can't even...

Beets

Moroccan stew (bonus for radish and excuses to buy squash), beet and radish slaw, or another round of picked beets. Beet ketchup. Borscht.

Radishes

These guys are tiny. White bean and radish salad. Roasted. Savory toast (with yogurt?!).

Garlic

Garlic confit. Honey lemon garlic tea (I'd throw ginger in there, too). Turkish poached eggs with yogurt and spicy sage butter (!!!).

Kohlrabi

Love these guys! "Ceviche" with radishes and carrots. Lots of extras, but crostini with mozz. Pickled with carrots. Nommy looking soup with carrots, potatoes, herbs I have kicking around.

Sage

Carrot and sage soup.

123: Collard Leftovers

I mentioned maybe trying collards with lemon in the initial post. Yeah...not gonna happen. Instead I made a lovely choice to have it for breakfast with a few over easy eggs.

The collards were still delicious, and if anything made even better with the richness of that runny yolk. Do this!

119: Scallion, Collards, and Basil Scrambled Eggs

One of my more favorite scrambled eggs in a while.

Ingredients:

One scallion, dined fairly fine

~ 1/2 cup collards, chopped

~ 1 tbs basil, chopped fine

~ oil, salt, pepper as needed

I let the scallions go for a decent amount of time in oil and a little salt in a nonstick pan, then added my collards. That went for even longer as I remembered those need time to cook down. Added the basil towards the end. Then a little butter for egg insurance, then the eggs. They still stuck a bit. This pan is getting on my nerves, but the eggs turned out as well as they could.

The collards still had a decent bit of bite to them, which I didn't mind at all. They'd lost all of their bitterness, but obviously hadn't gone the length of time needed for the sweetness of that last collard dish.

What made the dish was the scallions, though; with all that time in the pan they got nicely fried. There's a flavor memory in the back of my mind for this but I can't remember what it is. Regardless I'm sad this was my last delivery scallion for the week as I'd love to put it in a few other things.

The bread foccacia from SCRATCH. Nommed well with the eggs. Good breakfast.

118: Vegetarian Collards

After the bit of trepidation I expressed in my delivery post, I'm very happy I made these collards. It's a version I can get behind. I followed the recipe as written. The hour of simmering did seem like a very long time, but the flavor was completely transformed. The greens still have a little bite to them, but they're deeply sweet. The collar liquor was delicious, too, but once reduced down. Could've left it a little looser with a little more fat, but I resisted the urge to add some butter.

The only (minor) complaint- brace yourselves- is that it was a little too spicy. Yes, that is something I just said. I wouldn't omit the red pepper flake by any means, just maybe cut back a little next time. I wanted to enjoy that rich sweetness with a little less distraction.
I didn't add the lemon juice when serving, but still have some leftovers so I'll see what that does to the flavor.

Do this thing. Start it, then work on something else in the kitchen for that hour. Totally worth the time.

Delivery 12

Tomatoes - 4 plum, 4 slicers

Sungold Cherry Tomatoes - 1 basket

Peppers - 1 large bell

Bright Lights Swiss Chard - 1 bunch

Thyme - 1 bunch

Cabbage - 1 head

Collards - 1 bunch

Celery - 1 head

Shallots - 4

Hot Peppers - Serrano - 4

This is a tough one. Not so much the ingredients, but the fact that I was booked solid Tuesday after work so I took a late late lunch and picked it up myself as soon as they opened. It lived (as well it could) in the work fridge until I could take it home Wednesday. Hence the lateness.

Tomatoes

Someone once fortold I'd get tired of tomatoes. Clearly this person didn't know what they were talking about. I'd be happy eating them like handfruit, but as I'd like to push myself, here are some new things: roasty cherry, frittata, stuffed.


The cherries have been going bad very quickly (I actually remade that candied cherry tomato dish for the party, but ended up having to use tomatoes from the store, so haven't posted), so those were eaten up before I got them back to my place for pics.

Peppers

Ok, so the leftover pepper from 2 weeks ago was just a snack. I still have a few serranos from last week and a bell. Promise promise I'll try to make the jam this week. The vinegar certainly has had enough time by now to infuse.

Chard

Yay for some leafy. I guess I'm on a smitten recipe kick: white bean stew (bonus for shallots and thyme). Or that gratin all the kids are talking about. Or a different one.

Thyme  

Useful with tomato, and a few other dishes I have linked here. A little miffed as I'd actually bought thyme last week and still have some in my fridge. Womp womp.

Cabbage

It's been a bit, cabbage. Should I retry that curry? Or hey, there's an onion marmalade, pepper tart, or onion tart.

Collards

While the standard southern collard is tempting, as I've never made it, I know from experience I don't like it. Here's a veggie one, and one with farro. I think I'd like to try the first, as well as something that cooks it less, to get that flavor variation.

Celery

These are skinny, leafy celery. Pan cooked with tomatoes, risotto, braised with tomato and pancetta, chunky soup (and pesto!), simple braise, crunchy topped braise (bonus for thyme, shallot).
 
 

Shallots

Left these at work, whoops! Most likely will just integrate into other dishes (like the celery and tomato above). Not enough to do something super special. Or! scrambled eggs. Of course.