Cream of the Crop Recipe Week 21: Savta Mazal’s Mehshi b’Leben

 

Recipe of the Week: Savta Mazal’s Mehshi b’Leben Savta Mazal’s Mehshi b’Leben Zucchini Stuffed with Chickpeas and Rice by Miriam Meir This week's recipe comes from my partner's grandmother, Savta Mazal z”l, who called it Mehshi b'Leben. It's a traditional dish of the Aleppo Jewish community in Jerusalem: zucchini stuffed with chickpeas and rice, gently simmered in a buttery, turmeric-scented chicken broth and served with leben, a tangy cultured milk product. I made a few small additions to Savta Mazal's recipe, including sautéed onions and garlic, as well as some beautiful little yellow onions from our CSA share. I used yellow zucchini, but green zucchini will work just as well. Ingredients ¾ cup dried chickpeas, soaked overnight 1 cup uncooked rice (I used Persian medium grain, but basmati will work too) 7-9 zucchini (I used 4 large and 3 small yellow zucchini) 1 medium onion, finely chopped 3 garlic cloves, finely chopped 6 small yellow onions, peeled and left whole 8 tbsp butter, divided A drizzle of olive oil 3–4 cups chicken broth, or enough to nearly cover the zucchini Ground turmeric, to taste Salt, to taste White pepper, to taste Israeli leben or plain whole-milk yogurt, for serving Instructions Prepare the chickpeas. Drain the chickpeas after soaking overnight. Remove their skins and split each chickpea in half. This helps them cook more evenly. Make the filling. Combine the chickpeas with the uncooked rice. Season with salt and white pepper to taste, and mix thoroughly. Prepare the zucchini. Cut off the stem end of each zucchini, leaving the bottom intact. Using a zucchini corer or a small spoon, carefully hollow out the flesh, taking care not to pierce the sides or bottom. Stuff the zucchini. Fill each zucchini about three-quarters full with the rice and chickpea mixture, leaving room for the rice to expand during cooking. Sauté the aromatics. In a wide, heavy-bottomed pot or sauté pan with a lid, melt about one-third of the butter with a drizzle of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the garlic and cook briefly, until fragrant. Add the small onions. Place the six whole yellow onions in the pot and sauté for another 30 seconds, gently turning them to coat them in the butter. Arrange the zucchini. Place the stuffed zucchini in the pot, nestling them among the onions in one single layer. If any rice and chickpea filling remains, scatter it around and between the zucchini. Add the broth and seasonings. Cut the remaining butter into cubes and distribute them over the zucchini. Sprinkle with turmeric, then pour in enough chicken broth to nearly cover the zucchini (approximately 3–4 cups, depending on the size of your pot). Cook gently. Bring the broth to a gentle simmer, then reduce the heat to low and cover. Cook for approximately 35 minutes. Remove the lid and continue cooking uncovered for another 10 minutes, allowing the remaining liquid to reduce. Check that the rice and chickpeas are tender before serving, and continue cooking if necessary. Serve. Spoon the zucchini onto a serving platter, surrounded by the rice, chickpeas, and tender whole onions. Serve with Israeli leben or plain whole-milk yogurt. Notes About leben: Israeli leben (לבן) is a mildly tart, cultured milk product with a soft, creamy consistency. Plain whole-milk yogurt makes a good substitute if leben is unavailable. The filling: Don't worry if you have more filling than will fit inside the zucchini. Scatter the remainder around them in the pot. The rice and chickpeas will absorb the flavorful broth as they cook, becoming an integral part of the finished dish. The onions: Small, freshly harvested yellow onions are particularly lovely in this recipe. Left whole, they become tender and sweet as they cook alongside the zucchini. Equipment: A wide sauté pan or heavy-bottomed pot works best, ideally one large enough to arrange the zucchini in a single layer. If your pot doesn't have a lid, cover it tightly with a double layer of aluminum foil. About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

Cream of the Crop Recipe Week 20: Korean Braised Potatoes (Gamja-Jorim)

Korean Braised Potatoes ("Gamja-Jorim")

by Grace

This is a common side dish ("banchan") that is eaten with rice.  You can eat it warm right after you are done cooking it, and you can also eat it cold.  It should keep in the fridge for several days.

STEP 1

Cut up all the veggies into bite-sized pieces.  I used:

• All 5 potatoes in this week's haul
• About 5 peppers from this week's haul
• 2 carrots from this week's haul
• (If you have onions, that would be a good addition but I didn't have any!)

STEP 2

In a small bowl, mix the following:

• soy sauce -- 4 tablespoons
• white sugar -- 2 tablespoons
• rice wine or mirin -- 1 tablespoon (you can omit if you don't have this)
• minced garlic -- 1 heaping teaspoon 
• water -- 1/2 cup

Of course, you can adjust all these ingredients depending on your preference. e.g. If you want to make it saltier, use a bit more soy sauce.  You can also increase all the proportions if you want your gamja jorim to be more saucy.

STEP 3

Boil the sauce mix and add potatoes and carrots.  Cook until you can fork the potatoes. Stir very occasionally.  Be careful not to overcook.  I cooked mine for about 15 minutes uncovered on medium heat.  Towards the end, add in the peppers and 1 tablespoon of honey.  Sprinkle some sesame seed oil and sesame seeds if you have any.  Then enjoy!

Cream of the Crop Recipe Week 19: Make-at-Home Cabbage Kimchee

Make-at-Home Cabbage Kimchee

by Grace

This is a super easy recipe!  You need one big bowl for the veggies (cabbage, radish, cucumbers, etc.) and one small bowl to mix a sauce.  Then combine.

STEP 1

In the big bowl, add the following:

• Cut green cabbage (I used half of the green cabbage in this week's haul) into bite-sized pieces.
• Cut the radishes (I used half of what we received) into bite-sized pieces.
• Cut the cucumber (I used the whole cucumber) into bite-sized pieces.
• (If you have green onions, that could be a nice addition.)

STEP 2

In a small bowl, mix the following:

• fish sauce -- 2 tablespoons
• white sugar -- 1.5 tablespoons
• minced garlic -- 1 tablespoon
• rice vinegar -- 1 tablespoon
• gochugaru (i.e. red pepper powder) -- 1 tablespoon
• sesame seeds -- optional, 1 teaspoon~ish

Of course, you can adjust all these ingredients depending on your preference. e.g. If you like the spicy kick, add more gochugaru.  You can also increase all the proportions if you want your kimchee to be more saucy.

STEP 3

Mix the cabbage/radishes/cucumber with the sauce.  Then enjoy!  (We ate ours with soy-sauce glazed chicken and white rice, with pan-friend zucchini from the box.)

Recipe of the Week: Lemongrass Coconut Chicken Curry

 

Lemongrass Coconut Chicken Curry by Miriam Meir Ingredients 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces 6–7 fresh lemongrass stalks (choose the thickest ones you have) ½ medium purple onion, thinly sliced 3 garlic cloves, minced 2 tbsp fresh ginger, grated 1 tbsp red curry paste, plus more to taste 1 fresh chili, finely sliced 2 medium carrots, sliced diagonally into ¼-inch rounds 6 shishito peppers, stems removed and sliced diagonally into ½-inch pieces (okay to include the seeds) 1 yellow zucchini and 1 green zucchini, diced into ½-inch pieces (about 1½ cups total) 1 can (13.5 oz) coconut milk 1 tbsp oyster sauce or fish sauce 1 tbsp coconut oil Juice of 1 lime Fresh cilantro, chopped Salt, if needed White jasmine rice, for serving Step 1.  Prepare the lemongrass: Remove the tough outer layers and trim the root ends. Finely mince the tender white lower portions. Bruise the tougher green sections with the back of a heavy knife or a rolling pin, keeping them in large pieces for easy removal. Step 2. Heat the coconut oil in a large skillet over medium-high heat.  Add the chicken in a single layer, working in batches if necessary. Brown for 4–5 minutes, turning occasionally. The chicken does not need to be fully cooked. Transfer to a plate, reserving any juices. Step 3. Reduce the heat to medium. Add the sliced purple onion to the same pan and sauté for 2–3 minutes, until softened. Add the garlic, ginger, minced lemongrass, red curry paste, and fresh chili. Stir continuously for 60–90 seconds, until fragrant and the curry paste has darkened slightly. Be careful not to burn the garlic. Step 4. Pour in the coconut milk and oyster/fish sauce, stirring to dissolve the curry paste and scraping up any browned bits from the bottom of the pan. Add the bruised lemongrass sections and sliced carrots, and return the chicken and its juices to the pan. Bring to a gentle simmer, partially cover, and cook for 12–15 minutes, until the carrots begin to soften. The chicken does not need to be fully submerged. Stir occasionally to ensure even cooking. If necessary, add up to 1/2 cup water. Step 5. Add the sliced shishito peppers and diced yellow and green zucchini. Simmer uncovered for another 5–6 minutes, until the vegetables are just tender, the carrots are cooked through, and the chicken reaches an internal temperature of 165°F. Avoid overcooking the zucchini; it should retain some firmness. If the sauce is too thick, add a few tablespoons of water. If too thin, simmer uncovered for a few additional minutes. Step 6.  Remove the bruised lemongrass sections. Turn off the heat and stir in the juice of half the lime. Taste and adjust: More lime juice for brightness and acidity. More oyster sauce or a pinch of salt for savory depth. More red curry paste for a stronger curry flavor (simmer briefly to incorporate). Additional fresh chili for heat. Scatter generously with chopped fresh cilantro. Serve over jasmine rice, with additional lime wedges and cilantro. Tip: Preparing Lemongrass Peel away the tough outer layers and separate the tender, pale base from the fibrous green stalk. Finely mince the pale portion and sauté it with the aromatics. Bruise the tougher stalks with a rolling pin to release their citrus oils, then simmer them whole in the coconut sauce and remove before serving. Freeze leftover green stalks for future curries, soups, and broths.   About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

Cream of the Crop Recipe Week 17: Green Thai Coconut Curry

Green Thai Coconut Curry

By:  Kurt Flehinger

This curry is infinitely flexible in using any variety of vegetables that you might have around.  I chose many of the items in this week’s CSA box:  shishito peppers, jalepenos, bell peppers, onions and zucchini.  I added tofu but you could easily substitute a pound of chicken or pork.  Serve with plenty of rice (white or brown).

The Ingredients

1 16 oz. block extra firm tofu

1/4 c. corn starch

Salt

Fresh ground black pepper

4-6 Tbsp. green curry paste 

1 14 oz. can full fat coconut milk

4 Tbsp. neutral oil

1 cup shishito peppers cut into large chunks

2 jalapeno peppers, seeded, sliced thin

1 yellow onion cut in half and sliced

1 large zucchini cut into 2 inch matchstick

1. Cut the tofu into 1/2 inch cubes and place in a large bowl.  Sprinkle with salt and pepper and add corn starch.  Toss thoroughly and let sit for 15 minutes while you prepare the rest of the dish.
2. Pour the coconut milk into a bowl and add the curry paste.  Combine thoroughly with a whisk.  Taste and adjust the amount of curry paste to your taste.
3. Heat a wok or large frying pan over high heat and add 2 tbsp. of oil. 
4. When oil is shimmering, add the tofu and spread into one layer.  Allow to cook for a couple of minutes until golden.  Flip the tofu and cook for another two minutes on the other side until both sides are golden brown.  Dump tofu into a medium sized bowl.
5. Add last 2 tbsp. oil to wok.  When oil is shimmering, add the onion, bell pepper, jalapeño and shishito peppers and stir fry for 1-2 minutes until vegetables are beginning to soften.
6. Add the zucchini and continue stir frying for another minute or two.
7. Add browned tofu back to the work and stir.
8. Add the coconut milk/curry paste sauce and stir to combine.  Cook at high heat until sauce boils and remove to a serving bowl.

Note:  You can use any manner of vegetable in this dish.  Try carrots, celery, eggplant, corn, you name it!  Just be sure to cut any additional vegetables into a similar size so they cook in about the same time.

Cream of the Crop Recipe Week 16: Caponata

Caponata 

Caponata 

By:  Kurt Flehinger

Caponata is a flavorful sweet/salty/sour Italian equivalent to ratatouille.  And, it enables you to use so many of the vegetables in this week’s CSA box.   You can use this as a topping for fish or chicken, as a pasta sauce or as an appetizer on good crusty bread.  

The Ingredients

1 lb. eggplant (any variety), cut into roughly 1/2 - 1 inch pieces

1 large bell pepper (any color), cut into 1/2 - 1 inch pieces

1 small onion, cut into 1/2 inch pieces

1/2 lb. tomatoes, roughly chopped

6 Tbsp. extra virgin olive oil

Salt

1/2 chopped olives (Castelvetrano or Kalamata)

1 tbsp. capers

2 tbsp. chopped parsley

2 tsp. sugar

fresh ground pepper

1. Preheat oven to 400 degrees.
2. Add eggplant, bell pepper, onion and tomatoes into a large bowl.  Add 2 tbsp. olive oil and a large pinch of salt and stir vegetables coat evenly.
3. Line a sheet pan with parchment paper and spread the vegetables evenly over the pan.
4. Roast for 40 minutes (until vegetables are caramelized at the edges).
5. Transfer the roasted vegetables back into the bowl.
6. Add 2 tbsp. olive oil, the olives, capers, parsley, sugar, another large pinch of salt and a healthy grinding of fresh black pepper, and toss to combine thoroughly.
7. With either a fork or a potato masher, mash the vegetables until the eggplant is creamy but the other vegetables are still chunky.
8. Taste and adjust seasoning
9. Serve hot, warm or at room temperature.
10. Drizzle with a little fresh olive oil before serving.

This is a great dish for a party since you can make it the day before.  The flavors only get better the longer it sits.  Also, feel free to substitute zucchini or celery among the roasted vegetables.