Elaine Walker Elaine Walker

Indian-Style Mustard Greens

Indian-Style Mustard Greens

Adapted from Food and Wine

  • 1 1/4 pounds mustard greens, stemmed and chopped
  • 1/2 pound cleaned spinach
  • 2 tablespoons cornmeal
  • 6 garlic cloves, chopped
  • 4 jalapeños, seeded and finely chopped
  • One 2-inch piece of fresh ginger, peeled and chopped
  • 2 red onions, finely chopped
  • 1/4 cup vegetable oil
  • Salt
  1. Salt a large pot of water and bring it to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds.
  2. Drain the greens, transfer to a food processor and puree. Sprinkle cornmeal over the greens and pulse to combine.
  3. Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop. 
  4. Heat oil In a large nonstick skillet. Add the garlic-onion mixture and cook over moderate heat, stirring frequently, until lightly browned, about 5-7 minutes.
  5. Add the pureed greens and cook for an additional 4 minutes, stirring occasionally.Add about 1/4 cup of water if the greens look dry.
  6. Season with salt and serve.

 

 
 
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Elaine Walker Elaine Walker

Joi Choi Kimchi

Joi Choi Kimchi

  • 1 head Joi Choi
  • 1-1/2 teaspoon Korean chili pepper flake
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, finely grated
  • 2 green onions, sliced
  • 1 carrot, julienned
  • 1 red bell pepper, julienned
  • 2 tablespoons salt
  1. Wash the Joi Choi and remove the stems. Cut the leaves into 4″ lengths. 
  2. In a large bowl, dissolve the salt in 4 cups water and soak the Joi Choi leaves for 45 minutes. Rinse and pat dry. 
  3. In a bowl mix together the Korean chile pepper flake, fish sauce, sugar, minced garlic, and grated ginger.
  4. Add the green onion, carrot, and red bell pepper to the chili paste and mix well. add the Joi Choi and mix again.
  5. Pack the mixture into an airtight container and leave out at room temperature for a day. Can be eaten right away or refrigerated for another day or two before serving. Kimchi is great on its own, as a side, in asian soups or as the secret weapon in your grilled cheese sandwich.
 
 
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Elaine Walker Elaine Walker

Frisée Salad over Roasted Beet Purée

Frisée Salad over Roasted Beet Purée

For the beet purée:

  • 2 medium beets, topped and scrubbed
  • 1/2 cup apple juice
  • 1/4 cup honey
  • 4 tablespoons olive oil
  • sea salt to taste

For the salad:

  • I head frisée, chopped 
  • 1 granny smith apple, sliced into matchsticks*
  • 1 firm but ripe pear, sliced into matchsticks*
  • 2 tablespoons manchego cheese, finely grated
  • 2 tablespoons olive oil
  • juice of 1 lime
  • sea salt to taste

For the topping:

  • 1/4 cup red onion, julienned
  • 2 teaspoon size nub of ginger, minced
  • 1 teaspoon butter
  • sea salt to taste
  • 3 tablespoons walnuts, chopped
  1. Preheat the oven to 375 degrees.
  2. Wrap the beets in tin foil with the stem side up, leaving the cut stem exposed to the air. Place in a baking dish and roast for 90 minutes. 
  3. Allow the beets to cool enough that they can be safely handled then cut into wedges. Combine with the rest of the purée ingredients in a blender or food processor and blend until very smooth. Cover and let stand in the refrigerator.
  4. Make the topping: melt the butter of medium high heat in a medium sized skillet. Add the red onion and minced ginger and stir gently until they start to loosen and release fragrance but before they turn translucent. Pull from heat and set aside. Stir in the walnuts.
  5. Combine all ingredients for the salad in a large bowl and toss to even distribute.
  6. To plate: spoon the purée onto serving plater or divide between plates. Use the back of the spoon to push the purée around and "paint" the surface almost to the edge. Pile the salad on top then sprinkle the topping over it. Garnish with edible flowers like bachelor buttons and marigolds. 
 
*Matchstick cuts can be achieved with a little practice and patience. Check out this video for step by step instructions. You can, however, make the whole process much faster and easier with a mandoline slicer. Mandoline slicers make short and consistent work of any cutting task and a good one will handle a matchstick or waffle cut with no problem. We recommend this one, the PL8, from Progressive International. Not only is it very feature rich it is also one of the safer ones on the market due to its larger hand guard and turn dial controls. Click here to see it in action on youtube.
 
 
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