Cookbook 24, Recipe 1 (Total 50)
This cookbook is in my top 10 essential - if you like to purchase random vegetables from random farmers - this is the cookbook for you. I purchased mustard greens at $2 for a bunch at the Farmer's Market on Saturday. I referenced this cookbook for recipes.
Did I like it? Yes. I'm not a huge fan of greens such as kale, chard, mustard greens etc., but I try to eat them since they are good for me and will help keep my optical migraines at bay. Stephen put it correctly when he said this is a luxurious way of eating vegetables.
Recipe:
This cookbook has a section for each vegetable called "Pros Propose". It's where they give you a recipe in short paragraph form and assume you can cook it from there. "Cook roasted garlic cloves in heavy cream until reduced by half. Add stemmed, blanched mustard greens and cook until soft, about 20 minutes. Transfer to baking dish and cover with shredded Gruyere and fresh bread crumbs. Brown under broiler."
So: Bake a bulb of garlic at 350 until soft. Add to 1 cup of cream and simmer on the stove for a good 20 minutes. Meanwhile blanch a bunch of mustard greens in a pan of water for about three minutes. Strain and roughly chop. Add greens to the cream with 1/2 tsp salt and some ground pepper, cook for about 20 minutes. Add 1 tsp flour to thicken. Pour into a suitable dish and spread with a mixture of 1/4 cup bread crumbs and 1/4 cup grated Pleasant Ridge Reserve cheese. Broil for about 5 minutes.
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