It's farmers market time again. For the last two weeks I've purchased veg and then come home to browse cookbooks to figure out what to cook. This week I picked up Kohlrabi. Yesterday I failed in my kohlrabi dumplings from the Victory Garden Cookbook. I ended up with a sort of kohlrabi porridge... Anyway - today's cooking was great - three new recipes, two that I adapted for smaller quantity. One dinner and leftovers for dinner tomorrow.
Dinner: Rye bread with cheddar cheese, Cabbage and Kohlrabi Salad, wine and Rhubarb Tart
Cabbage & Kohlrabi Salad from Plenty by Yotam Ottolenghi
In a bowl combine: 1 small kohlrabi matchsticked, equal quantity napa cabbage similarly cut, lot's o' dill (1/4 cup), 1/2 cup chopped dried cherries (unsweetened), zest and juice of a small lemon, 2 T olive oil, a bit more salt than you think you need, pepper. Set aside for a while. Drain. Add 1 cup alpha sprouts. Serve with chive blossom flowers.
Bohemian Rye Bread from Whole grain Breads by Machine or Hand by Beatrice Ojakangas
In a bowl combine, 1 cup warm water, 3T sugar, and 2 tsp yeast to proof the yeast. Add 2 tsp salt, 1.5 T butter, 1.5 Cup rye flower and 1.25 cup flour - beat and let rest 15 minutes. Add enough flour to finish the bread. Bake 400 for 10 and 350 for 40.
Rhubarb Tart from Nordic Bakery Cookbook by Miisa Mink
Combine 1/2 cup plus 1.5T flour and .5 tsp baking powder. With your fingers rub in 6.5 T butter. Add 1/4 cup sugar and 1 egg yolk. Press into a 6 in round pan. On top of that add 5oz chopped rhubarb that has been mixed with 1 T brown sugar. On top of that add the following ingredients that have been mixed together: 1.5 T butter, 5 tsp sugar, 1/4 cup oats. Bake 400 for 30.
Take a look at my new glass guests. They are dorky and fun. I want to serve popcorn and jelly beans in them!
