I found a tasty little recipe this weekend after picking up some kohlrabi at the farmer’s market. If you’ve never tried kohlrabi, put it on your list. It’s a relative of the turnip and radish, and quite delicious raw or cooked.
The provenance of this recipe apparently begins with the October 1992 issue of Gourmet magazine. It was then modified by Alanna Kellogg, who posted it to the website A Veggie Venture. I have further modified it.
3 bulbs kohlrabi
2 Granny Smith apples
6 oz. plain yogurt
1 lemon
3 T chopped mint
1 t stone-ground mustard
1 t sugar
salt and pepper to taste
Squeeze lemon and reserve 1 tablespoon of juice. Trim and chop kohlrabi and apple into batons. Place in bowl, and toss with lemon juice to prevent oxidation. Set aside.
Mix yogurt, reserved lemon juice, chopped mint, mustard, and sugar. Whisk until emulsified. Season with salt and pepper. Toss with slaw and serve immediately with mint leaf garnish.
I realize that I haven’t posted a drink recipe in a while (actually, I haven’t posted in a while) so I present to you my Tang martini. Happily, it doesn’t use Tang in the cocktail, just on the rim of the glass.
2 parts Absolut Citron
1 part pulp-free fresh orange juice
1 part Cointreau
Tang powdered drink mix
Chill a martini glass and rim with fresh lemon and Tang. Shake vodka, OJ and Cointreau vigorously with ice and strain into glass.
Well, I spent some time in my darkroom a couple of weeks back. For those of you who know me, my recent move to Chicago has separated me from my darkroom by several hundred miles, so spending time in there is a special event. I did some organizing and cleanup, as well as developing film.
Because of my lack of organizational skills, I don’t always keep up with my work. That’s the bad news; I tend to start things that may not get finished for a while. But the good news is that I discovered some lovely images taken at our friends’ farm in New Brunswick, so I can share them with you now.
Enjoy. [Note: You can click on the image to see it full-size.]
I thought I would try this one in video. Sorry you have to watch my ugly mug, but the cocktail recipe is worth it!!
By the way, I shrank the size of the video for this blog skin. If you want to see a larger version, click on the viewer to watch it on YouTube.
For those of you who don’t want to watch, here is the recipe:
4 parts vodka
1 part sage-infused simple syrup
1 part apple juice
6 fresh blackberries
For the simple syrup, bring 1/2 cup water and 1/2 cup sugar to a simmer, dissolving the sugar. Add two sprigs of fresh sage and simmer for several minutes until aromatic (don’t boil the syrup.) Remove sage and allow to cool.
Muddle blackberries in a shaker. Add the ingredients and plenty of ice. Shake vigorously and strain into a chilled glass. Garnish with a lemon twist.
Halibut season is open, which means I have access to one of my favorite ingredients – halibut cheeks. If you’ve never eaten them before, you really should look for them; many chefs will use them in specials, and they can be requested from most decent fish mongers. Unlike a halibut filet, which has a firm but tender texture, cheeks are toned by their use in the body, which makes them chewy and interesting.
And it’s all about the texture: I like to make different sauces each time I enjoy them. For the first meal this season, I dredged the cheeks in flour seasoned with salt and pepper. Knock the excess flour off; you don’t want a thick roux-style sauce. Then I browned the cheeks in olive oil and removed them from the pan. For the sauce I deglazed the pan with a French Chardonnay (no oak) and added lemon juice and capers. Just return the cheeks at the last minute. Easy. Another favorite is a tomato-saffron broth. Delicious.
Along the cheek theme – remember, it’s about the texture – I’m going to experiment with pork cheeks in the next few days. I had my first experience with them a few weeks ago at Cochon Restaurant in New Orleans. My idea is to deconstruct the hot dog, and create a combination of pork, mustard, onion and pastry elements. When I’m finished, I’ll make sure I post a description and photos. I think you’ll be surprised.
So, step outside the box and try these interesting economy cuts. They may not be popular, but they will definitely deliver a great dining experience.
There seem to be a bunch of recipes floating around which use this name, but I’m claiming the hard-core vodka space. It tastes like the real thing and will knock you on your ass.
3 parts Absolut vodka
1 part Cointreau
Splash of Navan cognac
Shake vodka and Cointreau vigorously with ice. In a very chilled martini glass, place Navan and swirl before discarding. Strain vodka into glass. Serve with orange twist.
This martini was crafted one evening at the original Atomic Cowboy, an art lounge in Maplewood, Missouri. You may change the name as appropriate. It’s a bittersweet flavor, reminiscent of grapefruit.
4 parts Absolut Citron
2 parts Orangina soda
1 part Campari
Shake until ice crystals form. Pour into a chilled glass. Garnish with lime or other fruit.
Haleakala Crater – at the top of Maui – is a lovely place to watch the sun rise, as evidenced by this little video I put together. If you decide to go, make sure and take your long underwear, because at ten thousand feet is can easily be in the mid-30′s. Once the sun is up, you might want to go tramping around the park, which is absolutely stunning.
Here’s a really cool video to watch today: a simulation of what it would be like to travel through a black hole (assuming you aren’t torn to individual atoms by the gravitational shearing.) Thanks to Jonathan Turley for noticing.
Need a fabulous drink idea that can be assembled in no time at all? I tried this vodka at the store yesterday, and was so pleased I bought a fifth.
Ku:l vodka is imported from Poland, and I’m told that it’s distilled five times. I don’t know if that statement is accurate, but the results are good: smooth, non-astringent, perfectly good over ice. And all for under $11!
So, for the perfect cocktail, follow these simple instructions: twist cap, pour into glass, add ice. For the flamboyant drinker, feel free to add a lemon twist or tomolive.
