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Cooking Uncategorized

A Healthy Meal!? Quinoa Beets & Celery Root





I’m just going to be upfront about it and let ya’ll know that I basically jacked this idea from the Mango & Tomato site. However, our two quinoa salads are quite different apart from the beets, and the, uhh, quinoa. This also happens to be composed from just about everything that I had left in the fridge, the dregs of last weeks CSA share. I like cooking this way, though. Having virtually nothing to eat except a bunch of random vegetables, if you’re lucky, and maybe a grain is a great way to dig deep and test your ability to come up with something. In most of these circumstances, I whip up a bacon gravy, and give a nice slosh to a bunch of boiled carrots. You can imagine the scene: I’m nosing around the fridge hoping that this time, a ribeye or similar will reveal itself, and being left hopelessly out of luck, I start trying to think of who I’ll call for a delivery, but then I see the big jar of quinoa that’s been sitting in the cupboard for a good probably year or more (I like quinoa in theory, just not in practice–I mean I never make it, but I should more often.) With the itemized list of veggies I have tucked away in the veggie drawer floating through my mind, I turn to a Tastespotting quinoa search, and find the beet based recipe. This is indeed what Tastespotting is for!



Quinoa Beets & Celery Root



I just wing these things. This is enough for a family of 10.

• quinoa – 2 cups
• beets – 1 bunch, raw, shredded one way or another
• celery root – cubed
• greens from black radishes (or whatever) – cut into chiffonade
• craisins – a good amount (or another dried fruit)
• salt & pepper
• toasted almond slivers
• goat cheese

Cook the quinoa. It’s made by simmering 1 part grain to 2 parts water, the same as rice. I tried shredding the beets with a microplane, then a box grater, and then I finally just sliced them into rounds, and then into very thin batons. It was a pain in the ass, but less of one then actually grating them. I had small beets, though. It’s probably easier with bigger ones. Do it the way it works best for you. Cut the celery root into 1/2″ cubes, toss with salt and pepper, and olive oil. Heat a large skillet on high heat, and add a little canola. once the oil is smoking throw the cubes in the pan. Smooth the cubes into a single layer, and cook until they brown, then toss around in the pan until they’re toothsome, but not mushy. Take your leafy green, and cut it into a very thin chiffonade. Once the quinoa is down cooking, take a bowl or a pot large enough to hold everything, and mix it all together, throwing in the craisins, (a good variation or addition would be crisp, tart apple) and seasoning with salt and pepper to taste. Transfer servings to separate bowls, and top with toasted almonds and crumbled goat cheese. This is good hot or cold, which makes it a great go-to lunch for the next day, and the main reason that I made so much.

Categories
Cooking My Favorite Sandwiches

Fried Green Tomato Bacon Lettuce and Tomato

The Fried Green Tomato Bacon Lettuce & Tomato with Goat Cheese Spread

fgtblt

One of my favorite sandwiches of all-time is the FGTBLT. I saw it for the first time on the menu at the Hominy Grill in Charleston, SC while my girlfriend and I were bicycle touring through the state, but I failed to order one then and there. However, the idea stuck with me, and once I was settled again (in a place with a kitchen) I endeavored to make this sandwich for lunch one day. It has quickly become an obsession, and I usually commit to making them whenever I see Green Tomatoes for sale somewhere, as they were at the farmer’s market the day before yesterday. My sandwich differs from most others that I’ve seen on menus here and there, including Hominy Grill, because I include fresh tomatoes, as well as the fried ones. Here I will describe how I make these giants of the sandwich world.

Ingredients: Green Tomatoes, Fresh Tomatoes, Thick-cut Bacon, Lettuce, A Good Loaf of Bread, Goat Cheese, a splash of heavy cream or milk, Flour, 2 Eggs, Panko (bread crumbs), Canola Oil, Spices

To begin, the Bacon:

dsc_1421

When I cook bacon, I cook it in the toaster oven, and there are a number of reasons why. The first is because of the uniform nature this method facilitates. Each slice come out equally crisp, and shaped almost exactly alike from piece to piece. The second is because I always save my bacon fat, something I recommend that everyone who loves bacon do, and this method leaves the fat relatively clean compared with pan frying. Bacon fat is great for SO many things, including sautéing, biscuits and gravy, and if you save enough, confit. I could go on: Save your bacon fat! And the third reason is because it’s easy to clean up.

This is what you do: Turn the toaster-oven on to 375º, line the mini baking sheet included with tin foil (or if you don’t have one, just shape the tin into a pan), fit as many pieces as will fit or you want to make, and then put it in the oven and let it bake until it reaches your desired crispiness. This is how it comes out:
hoverbacon

I know, it’s undeniable.

Now for the Green Tomatoes:

greentomato

You will need one bowl with flour in it, a second bowl with the two eggs, lightly beaten, and a third bowl with the panko. If you don’t know what panko is, it is Japanese-style bread crumbs. They are the kind I prefer, but use whatever you like. I usually throw a bunch of herbs and spices into the panko, such as minced parsley, cayenne, red pepper flakes, salt & pepper–use whatever you like–and then mix it up really well. Another good addition is parmesan cheese. I use parmesan in this recipe, but it’s not essential.

Take the tomatoes, core them, and slice them very thin, say a 1/4″ or so. Next is the assembly line process: 1. Dip each slice in the flour, shake off the excess. 2. Dip the slice in the egg, shake off the excess. 3. Cover and press the panko mixture into the tomato slice. 4. Set breaded tomato slice aside. Repeat until you lose your mind, or you run out of slices, whichever comes first.

Next, heat a large, heavy skillet on the stove at medium-high heat with about 1/4″ inch of canola oil. A good way to gauge when the oil is ready for frying is to place a couple of un-popped popcorn kernels in the pan and wait for them to pop. When they pop, the oil’s ready. Start frying! Place the tomato slices around the pan, but don’t crowd them, stick to four at a time. This is to insure that the tomatoes don’t reduce the temperature of the oil. Check to make sure they are frying evenly, and if not rotate them, and if they appear to be cooking too fast, reduce the heat a bit. Once they are golden brown on the one side, flip them over, and do the same on the other. Add more oil as needed. Lay the cooked tomatoes on a paper towel to soak up some of the excess oil. When they’re all done they should look something like this:

friedgreentomatoes

Making the goat cheese spread is a breeze. Simply take a good portion of soft goat cheese, add a splash of heavy cream or milk, and whip it together until it reaches a smooth consistency. Don’t buy goat cheese spread! It costs twice as much, and this is just as good! You can even mix in herbs to your own liking.

Finally, all you have left is assembly. Toast the bread if you like it toasted, slice the fresh tomatoes, tear off a couple pieces of lettuce, spread the goat cheese on the toast, and stack it as high as you dare!

fgtblt