Cabbage season is upon us and I can’t wait to try my hand at kimchi, a spicy, fermented Korean side dish usually made with Napa cabbage, radish and scallions. This past weekend, however, I was really craving the spice and crunch of kimchi but didn’t want to wait the week or more it would take to make the fermented version. So I researched a few “quick kimchi” recipes and came up the recipe below - tangy from the vinegar, spicy but not overly so from the Sriracha, a little funky from the fish sauce and mushroom powder with a nice gingery bite. This would be great with a wide range of dishes: add it to a bowl of rice and a fried egg, with pork lettuce wraps, on a hamburger / veggie burger, stuffed in a grilled cheese, the list goes on and on. Enjoy
makes about 4 cups
Recipe notes: 1) Napa cabbage is used in traditional kimchi but you could also try other types of cabbage or bok choi; 2) if you don’t have daikon radishes, I think red radishes, kohlrabi and/or carrots would be a great replacement; 3) both the fish sauce and mushroom powder are optional but I think they lend a wonderful complexity and just a touch of funkiness.
Recipe by Laura Robinson
This recipe is being shared this week by Cheyla Rowe from Signal Mountain Farm's recipe collection. Click to find the recipe, and to read the story behind it's adaptation.
Tarte Normande and Apple Custard Tart
This recipe (originally posted here) is prepared for serving as a savory waffle. However, it is still delicious with maple syrup. Our favorite way to eat them is topped with a soft boiled egg, apple smoked cowboy bacon, and sliced tomato. If you like a sweeter batter, simply add some warm spices and a little sugar to the recipe. This waffle recipe is for thinner Scandinavian style waffles. It has not been tested on a deep-holed Belgian style waffle maker…so if you have one of those, let us know how they turn out!
1 Small Butternut Squash, peeled, seeded and grated (about 2 cups)
1 Cup whole wheat flour
1 Cup all-purpose flour
1 Tbs baking powder
½ tsp kosher salt
¼ Cup canola oil
2 Small farm-fresh eggs
2 Cups buttermilk
Combine dry ingredients in a medium bowl. In a separate bowl mix the eggs oil and buttermilk. Pour the wet ingredients onto the flour mixture, along with the grated squash. Stir until combined. The batter should be pourable and not too thick. Add more buttermilk to thin the batter if necessary. Ladle appropriate quantities of batter into a hot waffle iron as directed by the manufacturer. (This recipe has been tested on a thinner, Scandinavian-style waffle maker). Cook until golden brown. Serve immediately with warm maple syrup, or top with a fried egg and bacon. Refrigerate extras and reheat in a toaster oven before serving.
Recipe by Chyela Rowe
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