Tuesday, June 10th, 2008

Cooking From the Farmer’s Market- Kohlrabi

It was hot hot hot today.  Everyone’s talking about beating the heat.  Except me.  Sometimes when the AC is on I forget that I don’t want to heat up the entire house baking two stuffing muffins.  I thought my idea was pure genius.  I had cornbread crumbs leftover from some smashed muffins that I made a few days ago.  I was going to bake stuffing muffins as a side for pork chops so that they didn’t go to waste.  Brilliant, for November or December.  I devised plan B to avoid the oven.  I soaked the pork chops in a ‘brine’ of milk and kosher salt, a technique I learned from the Magnolia Kitchen cookbook.  Well, I didn’t actually ‘learn’ it, I just followed the recipe and then returned the book before I remembered to do any further investigation, sigh.  Dipped in egg and then coated in the cornbread crumbs that I seasoned with salt and pepper.  I pan fried them in a little olive oil.  I thought that they came out looking pretty tasty if nothing else but they tasted pretty good too.  

Growing up I remember my grandmother talking about, growing and picking kohlrabi but I do not remember eating it.  I don’t know what made me ask the lady to put it in my bag when all I needed were the spring onions and basil, I guess I was feeling dangerous.  I have a copy of Deborah Madison’s Vegetarian Cooking for Everyone.  It’s been re-released for its 10th anniversary so the library copy is all new and sleek.  I’m going to have to invest in this one.  Not only are the recipes reliable and delicious but the information about obscure veg, like kohlrabi, is useful too.  I prepared the kohlrabi following the directions in the book.  Remove leaves, peel, cut the bulb part into matchsticks and steam for 5-7 minutes.  I shocked them to stop the cooking and then dressed them with a dollop of sour cream, a teaspoon of horseradish, a sprinkle of dill and salt and pepper… voila kohlrabi with horseradish, from page 384.  

Served with a salad the whole shebang took about 30 minutes to prepare (not including brining time).  To get the timing right, I started the kohlrabi, prepped the chops while it cooked, put the chops on to cook and finished the kohlrabi in the meantime and then tossed together a quick salad.  Done!

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