Roasted Parsnips with Horseradish Cream

by Anne Maxfield on February 11, 2019

Accidental Locavore Parsnips With Horseradish CreamOne of the great things about a CSA is that you get to try food that might not be on your regular grocery list. Our winter CSA share has given us a bounty of stuff to play with, the most recent being a bunch of parsnips.

I pulled up a recipe from Deborah Madison’s Vegetable Literacy, for parsnips roasted and served with a horseradish cream, figuring that in my book, horseradish makes almost anything taste good.

Roasted Parsnips with Horseradish Cream

For the parsnips:

  • 1 ½ pounds parsnips
  • 4 teaspoons sunflower seed oil
  • Salt and pepper

For the horseradish cream:

  • 1 ounce horseradish root (about 2” depending on width)
  • 1 cup thick yogurt or sour cream
  • 1 tablespoon apple cider vinegar
  • Salt

Accidental Locavore Parsnips for RoastingMake the parsnips:

Heat the oven to 400°.

Peel the parsnips and cut them into strips about 2 ½” long and ½” thick. Toss with the oil and season with plenty of salt and pepper.

Put them on a roasting sheet, or shallow pan, where they have plenty of room.

Roast, turning once or twice until browned and tender, about 35 minutes.

Serve with the horseradish cream on the side and enjoy!

Accidental Locavore Grated Horseradish for ParsnipsMake the horseradish cream:

Peel the horseradish and grate on the small holes of a grater. You’ll end up with about 1 cup of grated horseradish. In a small bowl, mix the horseradish, yogurt and vinegar until well combined. Taste and add salt as needed. Refrigerate until serving.

Accidental Locavore Horseradish Cream for ParsnipsMy verdict: The taste of the roasted parsnips was great! Much more interesting than their carrot cousins. The horseradish cream was good, nice and sharp, and while I liked it a lot, the parsnips could have stood on their own without it.

Next time I might try adding some spice mix, like za’atar  to the parsnips when I roast them and forgetting the horseradish (or saving it for a steak). What do you like to pair with parsnips?

 

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Cabbage and Farro Soup

by Anne Maxfield on February 4, 2019

Accidental Locavore Cabbage Soup with FarroThis cabbage soup was making the rounds of the Internet recently and everyone was raving about how good it was. It’s from Smitten Kitchen and serves 4.

Cabbage and Farro Soup

  • 1 pound cabbage: savoy or green
  • Olive oil
  • 1 medium onion, thinly sliced
  • Salt and pepper
  • 3 garlic cloves, smashed and peeled
  • 1 sprig of rosemary or thyme
  • 1 tablespoon red wine vinegar
  • 2/3 cup uncooked farro
  • About 4 cups broth (beef, chicken or vegetable)
  • 1 tablespoon fresh lemon juice plus more to taste
  • Shaved Parmesan, to finish

Accidental Locavore Cabbage for SoupCut out the cabbage core and finely chop it. Cut the leaves into 1/8” ribbons.

Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add the onion and cabbage core, salt and pepper, and cook, stirring frequently, until the onion starts to soften but is not yet browned, about 5 to 7 minutes. Add the garlic and cook another 3- 5 minutes, until the garlic softens.

Add the shredded cabbage leaves and herb sprig, if using. Reduce the heat to medium-low, cover the pot and let it steam a bit to soften the leaves, then toss the cabbage to combine with other ingredients. Cook, covered, until the cabbage is very sweet and tender,15-30 minutes depending on the type of cabbage you’re using. Stir occasionally.

Meanwhile, in a small skillet, heat a glug of olive oil over medium heat and add the uncooked farro. Toast it, stirring, for a few minutes, until it’s about half a shade darker.

When the cabbage is ready, stir in the vinegar. Taste and season with more salt and pepper. Add the farro and broth. Bring mixture to a simmer and cook for 25 to 35 minutes, until farro is tender. The soup will be very thick, but if you’d prefer more liquid, add another 1/2 cup broth or water. Taste and adjust seasoning again. Stir in lemon juice.

Ladle into bowls and finish each with a drizzle of olive oil and a shower of Parmesan, serve and enjoy!

Accidental Locavore Farro for Cabbage Soup

My verdict: Frank loved it, but I was disappointed in it. I had great ingredients, cabbage, garlic and onions from the farm, homemade chicken broth but it was a long process and in the end it was cabbage soup.

As a friend said about a recent food event—meh.

The original recipe comes from Six Seasons: A New Way With Vegetables which I happen to have on my iPad. He calls for meat or poultry broth and I’m wondering if beef broth would be a better way to go. I did add a couple of pieces of smoked pig skin (left from making bacon) for flavor, and used good homemade chicken broth, but neither took it into the realm of super deliciousness.

Both recipes said it would be thick, but mine was pretty soup-like. Not sure what browning the farro achieved except dirtying another pan.

Since I was on the fence about this, I gave it a time out and left it alone for a few days. Time made it thicker (the farro absorbing more broth) and a squeeze of lemon and some shaved parmesan gave it flavor. I’m still not wowed, there are better soups out there that come together faster. What do you think?

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8 Things I’m Challenging Myself to Cook in 2019

by Anne Maxfield on January 28, 2019

In the spirit of New Year’s resolutions, I’ve been kicking an idea around about all the dishes I swear I’m going to cook—recipes I’m going to try.

If you’re reading this and thinking I can’t believe she’s intimidated to make (fill in the blank), know we all have culinary roadblocks.

When I was thinking about this, I came across a piece on the Taste website, “Everyone Should Have a Winter Cooking Goal.” The author’s goal is to work on one dish until she masters it and has explored all its variations.

My goals are a little different–some of these I’d like to master, some I’d like to have become a regular part of my cooking repertoire and others are rainy day/all day projects. I’m thinking that maybe there should be one a month, but at the moment, I’m 4 short. Any suggestions?

8 Things I’m Challenging Myself to Cook in 2019:

  1. Crêpes: One of those projects that I thought I could throw equipment at and be okay. This just needs practice and probably patience. For you crêpe makers out there, is it easier to start with regular (flour) ones before moving on to savory (buckwheat) ones?
  2. Soupe de poisson: This is one of my favorite soups and a prelude to bouillabaisse. Making this is just a matter of deciding to do it and getting some good fish.
  3. Whole fish: I don’t know why this has always seemed so challenging to me and since they just published this in the NY Times, I’m not the only one. Could it be one of those things like roasting meats that’s super easy but looks like you can cook? Anyone got a favorite recipe to share?
  4. More fish: Where we are, it’s much easier to get great (farm raised) meat, than good fish, but I’m going to make finding a good source for fish and befriending a fishmonger a priority this year (and it will make #2 & 3 much easier).
  5. Cream of mushroom soup: (as good as the CIA and/or the late Campfire in GB) Like the soupe de poisson, this is more a matter of going shopping and facing the stove.
  6. Cauliflower rice: Yes, I can be trendy, and we need to cut carbs/sugar in my house.
  7. Grains: Freekeh, farro, oats, lentils, etc. Time to switch it up from rice and potatoes. And if I would do #8, probably faster cooking than an hour on the stove.Accidental Locavore Insta-Pot
  8. Use my Insta-Pot: for more than yogurt and use the pressure cooker part of it. Shoot, I guess that means I have to find the instruction book and read it.

And, I’m going to start using the “good” silver!

What would go on your list?

 

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Classic Meatballs

by Anne Maxfield on January 21, 2019

Accidental Locavore Spaghetti and MeatballsEvery now and then you need a meatball fix.

And every now and then you just want the comfort of spaghetti and meatballs.

With a winter storm about to hit, it seemed like the perfect time to whip up a batch of my favorite classic meatballs.

This recipe on the Food52 site from Rao’s had to be pretty much the standard. It makes about 24 meatballs.

Classic Meatballs

  • 1 pound lean ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 large eggs
  • 1 cup freshly grated Pecorino Romano cheese
  • 1 1/2 tablespoons chopped Italian parsley
  • 1/2 small clove garlic, peeled and minced
  • Salt and pepper
  • 2 cups fresh bread crumbs
  • 2 cups lukewarm water
  • Olive oil, for cooking, about 1 cup

Combine beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, garlic, salt and pepper. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape into 2 ½” balls.

Accidental Locavore Frying MeatballsHeat about 1/4” oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When the bottom half of the meatball is very brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels.

After browning them, if you want to cook them in sauce, use your favorite sauce and add the meatballs into the simmering sauce and cook for 15 minutes. Serve alone or with pasta and enjoy!

Accidental Locavore Finished MeatballsMy verdict: About as good as they get!

It’s going to seem weird to be adding water when you’re making them, but it does get absorbed and the meatballs always come out great!

The amount of olive oil you’ll need will depend on the size of your pan and be sure not to crowd the meatballs or they’ll never brown. Better off to do them in batches.

What’s your go-to meatball recipe?

 

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