Recipe of Week 6: Braised Cabbage with Tzatziki

 

Recipe of the Week: Braised Cabbage with Tzatziki

CALLS FOR CABBAGE, CUCUMBER, YOGURT, GARLIC, SPRING ONION! BRAISED CABBAGE - 5 minute prep, 2 hr, 15 minutes cook time 1 Napa cabbage, core intact, halved, then quartered (8 pieces) 1 cup spring onion, chopped 1/3 cup chicken broth 2 tsp lemon juice or apple cider vinegar 2 tsp extra virgin olive oil za'atar seasoning, salt, pepper to taste 2 tbsp honey TZATZIKI - 5 minute prep 1.5 cup of strained greek yogurt 1 cucumber, skin on, grated 1 tsp lemon juice 4 springs dill, chopped 1 clove garlic, finely chopped   GARNISH handful green spring onion, chopped 1 jalapeño pepper, sliced, seeds removed   SALAD:  PREPARATION: Set oven to 325F. Place 1/8 cabbage pieces in oven safe dish, sprinkling spring onion on and around cabbage. Do not crowd the pan or dish! SEASON:  Pour chicken broth and lemon juice around cabbage. Drizzle extra virgin olive oil over cabbage, seasoning with salt, pepper, and Za'atar according to taste. BRAISING: Cover dish(es) with aluminum foil and place in oven for 1 hr. After, remove from oven and lightly flip cabbage 8ths, being careful not to break apart pieces. Cover with foil, and return to oven for 1 more hr.  BROIL: Remove cabbage from oven. Turn on broiler. As the broiler heats up, remove the foil and drizzle honey onto cabbage, making sure to coat evenly. Put cabbage in broiler for 5-15 minutes, keeping a close eye on charring! Cabbage should be charred and slightly sweet! TZATZIKI:  PREPARATION: While the cabbage is braising, grate cucumber, with skin on. Finely chop garlic. Squeeze liquid from cucumber using a cheese cloth or heavy duty paper towel. This will allow the tzatziki remain thick, rather than watered down. COMBINE: Mix in yogurt, cucumber, garlic, and dill! Squeeze in some lemon juice, season with salt, add sprigs of dill, and enjoy! Plate Tzatziki beneath braised cabbage, garnishing with fresh greens and herbs! Helpful tips: Using the spring onion tops as a scallion replacement this week to avoid waste!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).

Week 5: Pickled Kohlrabi and the Kitchen Sink Salad

 

Recipe for Week 5: Pickled Kohlrabi and the Kitchen Sink Salad

SWEETGREEN, MOVE OVER! DOUBLE THIS RECIPE TO ALLOW FOR BULK PREP *the prep time is minimal, however, please allow at least 2 hours for kohlrabi to pickle. To reduce prep time, just throw in the kohlrabi matchsticks sans pickling! ** lightly salting your prepped veggies will bring out their natural flavors!   FOR SALAD 1 Napa cabbage, thinly chopped, core removed 3 carrots, grated 1 cucumber, skin peeled, diced 3 scallions, chopped 1 bunch green beans, lightly blanched, cooled and chopped 1/4 cup cilantro leaves, chopped 1 large kohlrabi, cut into matchsticks (set aside for pickling if desired) *1 Hungarian pepper, seeds removed, thinly chopped (set aside for pickling) *1/2 bunch chives, chopped (set aside for pickling) FOR DRESSING 1/2 cup canola oil 1/4 cup warm water (needed to breakdown miso) 2 tbsp rice vinegar 2 tbsp soy sauce 2 tbsp sesame oil 2 tbsp miso paste 1 tbsp grated ginger 1 tsp peppercorn   *FOR PICKLING LIQUID 1 cup water 1 cup rice wine vinegar 1 tbsp honey 1 tbsp sesame oil 1 tbsp kosher salt 1 grated garlic clove 1 tsp peppercorn SALAD:  PREPARATION: Wash and chop vegetables accordingly! Match sticking the kohlrabi will required a sharp knife and patience. Lightly sprinkle kosher salt on chopped vegetables to increase flavor. EXTRAS: I added some extra edamame and peanuts I had lying around! DRESSING: Combine all ingredients in a mason jar and shake! or in a bowl and whisk! The dressing measurements are for bulk preparation and can be saved in the fridge for 3 weeks! ENJOY: Toss veggies, cabbage, salad dressing, and serve! If you're choosing to quick pickle the kohlrabi, wait 1.5 to 2 hours, remove a handful of matchsticks from pickling liquid and enjoy! (be careful not to plate any peppercorns) PICKLED KOHLRABI: Pickled matchsticks will remain fresh for 1 week in the fridge   PREPARATION: Place matchsticks in large mason jar. Bring water, vinegar, salt, honey (or sugar) to boil. FLAVOR: Add chopped peppers, peppercorns, grated garlic and Chinese chives to mason jar. COMBINE: Pour pickling liquid over matchsticks and wait at least 2 hours before plating. Helpful tips: Please use a mason or jam jar for pickling process. Pouring boiled water in standard glasses will cause Tupperware to shatter. This pickled slaw pairs well with grilled meats and rice! NEED HELP USING UP YOUR HERBS? Wrap them at the stem, hang on a hook, and after one week, you'll have a diy herb pantry.  Up-cycle an old jar and use it for storage!

 

SOUR CHERRY PIE 

Who says you can't make pie on a weeknight?
This simple pie is low on effort and big on flavor!

 

INGREDIENTS:
pie crust (or make your own)
1 quart sour cherries
3/4 cup granulated sugar + a little for sprinkling
1/4 cup cornstarch
zest of one lemon
pinch of salt
2 ish tablespoons butter
1 egg

LET'S MAKE A PIE!

1. PREHEAT the oven to 375
2. PREP THE CHERRIES: This was arguably the most arduous part of my pie making. If you have a cherry pitter, break it out! If, like me, you don't ... grab a small knife, a good podcast, and pop those pits out. It's worth the effort in the end!
3. MAKE THE FILLING: Combine pitted cherries, 3/4 cup sugar, 1/4 cup cornstarch, pinch of salt, and the zest of one lemon in a bowl. Give a good mix to combine well. If you feel compelled to add other seasonings to your filling - I support you! A little vanilla, some warm spices, who knows what you might discover! Once mixed, pop that filling in the fridge. 
4. PREP YOUR CRUST: I do on occasion (Thanksgiving) like to make my own pie crust, but for weeknight pie, an easier route can be just as rewarding. If you want to make your own, go for it! If you, like me, opt to buy a frozen crust, just be sure to sit it out on the counter to thaw. Shouldn't take more than a few minutes in these scorching summer temps. We'll use one half of the crust to line the pie plate and then the other for the top of the pie.
5. ASSEMBLY: Once the pie plate is lined, grab your filling and pop it into the pie plate on top of your bottom crust. We'll dollop a few dabs of butter on top of the fruit filling. Time for the top crust! I made a lattice by simply cutting the other crust into strips and weaving them over top of my pie. You could also simply put the top crust on top and cut an air hole. You could really get creative here and cut out some cool shapes, or keep it simple.
6. ASSEMBLY PART 2: Once fully assembled whisk up your single egg and brush it over the exposed top crust. Sprinkle a bit of granulated sugar on top of egg wash.
7. FREEZE: Pop the assembled pie in the freezer for 15-20mins to chill before baking
8. BAKE: It's time! Pop that pie in the oven on top of a baking sheet. As you can see from my photos, mine got a bit explosive so this just eases your clean up. I baked my pie about 1hr 15mins, yours may need a bit more or a bit less than mine so keep an eye on it.
9. CHILL AND ENJOY: When its done, let the pie cool a bit (always the hardest part of baking for me) slice and enjoy. This would be awesome with a little whipped cream or vanilla ice cream.

TIPS AND TRICKS:
Didn't use your entire egg for egg washing the pie? No need to waste it! Scramble it up for a quick dinner while you await dessert.