We've been shopping at the farmer's market quite a bit lately for fresh fruit and vegetables. Last time we were there, one of the growers was really trying to sell us some mustard greens, and after a quick sample of the wares, we decided we just had to try cooking up a bunch. So, what's the best place to put them when they're cooked? Well...
Chop 4 strips of bacon into 1/2 inch pieces and cook in the bottom of your soup pan (we use a 5 quart enameled cast iron pot, which I highly recommend) until the bacon is fully rendered. Remove and reserve the cooked bacon. Add a bit of olive oil (not extra virgin) so that there's a couple of tablespoons of fat total in the pot. Add about 1 cup chopped onion, 1/2 cup celery, and 1/2 cup red bell pepper plus a pinch of salt and sweat the vegetables for about 5 minutes, until nice and soft. Add two cloves of minced garlic and cook another 30 seconds. Now, add about 3 cups of yukon gold potatoes cut into 1/2 inch cubes and add chicken broth until the potatoes are covered just over 1/2 inch. Simmer the soup for about 15 minutes, until the potatoes are tender. At this point, if you want a thicker soup, blend wtih the stick blender to the desired thickness.
To cook the mustard greens, chop them into 1 inch pieces and wilt in a large frying pan with some olive oil and garlic, then add a bit of chicken broth and cover, stirring occasionally, until the greens are fully wilted.
Finish the soup by adding half and half as desired and adding in the cooked mustard greens. Serve with the reserved bacon bits. For an extra treat, grate some cheddar cheese on top of the soup.
Sunday, November 2, 2008
Beer and Brats
A couple of times every year, I like to have the team from work over to the house for beer and brats. It's a perfect way to hang out on the deck, grill up some food, and have a good time. Plus, it's an easy recipe.
Start by poking the brats with a fork 10 or so times per side. Slice a medium-sized yellow onion and put it in the bottom of a stockpot, then add the brats. Now, add beer until the brats aren't quite covered, and add water until they're covered by about a half inch. This is perhaps 2/3 beer, 1/3 water. Also add about a half teaspoon each of cardamom and dry mustard, and a bay leaf or two. Bring the pot to a simmer and cook for about 30 minutes. The skins will be pale and the sausages will be fully cooked at this point, but they're not quite ready to eat. Now, fire up the grill to about 450 F and grill just until the brats are brown and crisp on the outside. Serve up with whole grain mustard and sauerkraut.
As to the beer, I usually just use average, Bud-type beer. I wouldn't go on the cheap here, but I certainly wouldn't sacrifice good beer (i.e. Sam) for boiling bratwurst.
Start by poking the brats with a fork 10 or so times per side. Slice a medium-sized yellow onion and put it in the bottom of a stockpot, then add the brats. Now, add beer until the brats aren't quite covered, and add water until they're covered by about a half inch. This is perhaps 2/3 beer, 1/3 water. Also add about a half teaspoon each of cardamom and dry mustard, and a bay leaf or two. Bring the pot to a simmer and cook for about 30 minutes. The skins will be pale and the sausages will be fully cooked at this point, but they're not quite ready to eat. Now, fire up the grill to about 450 F and grill just until the brats are brown and crisp on the outside. Serve up with whole grain mustard and sauerkraut.
As to the beer, I usually just use average, Bud-type beer. I wouldn't go on the cheap here, but I certainly wouldn't sacrifice good beer (i.e. Sam) for boiling bratwurst.
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