Beer-Braised Cabbage

Despite a decidedly English last name, I have a lot of German heritage. That, combined spending my formative years in Wisconsin, has left me with a deep love for the perfect pair of sausage and cabbage. Although sometimes my cabbage cookery can get a bit more exotic, there's still nothing better bratwurst and sauerkraut or slow-cooked cabbage and kielbasa. Unfortunately, there's not always time for fermentation or hours of braising when you've got a hankering for some cabbage (or one from your CSA box that needs to be used), but this recipe is the perfect solution to that problem. Adapted from a recipe from the paragon of precision cooking, America's Test Kitchen, this uses just a few common ingredients to turn cabbage into a flavorful side in just a few minutes. With so few ingredients, even the choice of beer is important here; more intensely flavored beers could become bitter in this recipe, so a mild beer is the best choice. Being the beer snob that I am, I still couldn't use a mass-produced American adjunct lager, opting instead for a mild craft beer (Three Floyds Pride and Joy Mild Ale). The butter and reduced beer make this silky and just a bit rich, but the mustard and vinegar accents maintain a sharpness that cuts through the fattiness of the accompanying sausage. As frigid temperatures being to make their entrance, this soul-satisfying dish will be most welcome at your winter table, the perfect excuse to indulge in some rich sausage and a frosty mug of beer.

Beer-Braised Cabbage
adapted from America's Test Kitchen Cooking for Two 2010
serves 2

2 tablespoons unsalted butter
1 small onion, minced
1/2 cup beer (mild American lager, etc.)
1 tablespoon whole grain mustard
1/4 teaspoon dried thyme
3/4 small head green or red cabbage (12 ounces), cored and sliced thin
2 teaspoons cider vinegar

Salt and freshly ground black pepper

1. Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the beer, mustard, and thyme, bring to a simmer, and cook until thickened slightly, 1 to 2 minutes.

2. Stir in the cabbage and vinegar, cover, and cook, stirring occasionally, until the cabbage is wilted and tender, about 8 minutes. Season with salt and pepper to taste and serve.

Pumpkin Pecan Granola

I eat a lot of granola. Yogurt topped with granola is my breakfast a couple times a week, and because of the huge variety of granola that can be made or purchased, I never tire of it. That being said, this has to be the best granola I've ever made. It had me from the word pumpkin in the title, but sold me even more when I came to the words maple syrup in the recipe. All too often this time of year, I get lured to products that merely use pumpkin spice and not actual pumpkin, but this granola uses both with great success. The pumpkin flavor is definitely present, if subtle, its sweetness playing perfectly with that from the maple syrup. Sesame seeds, which I've only starting using them in my granolas recently, provide a contrasting richness and toastiness that complements the same elements from the pecans. Raisins deliver exactly what you expect, sweetness and chewiness, and complete the flavor profile. Sweet, toasty, crunchy, and delicious, I can't imagine a happier companion to my yogurt. Want a more delectable treat? This granola also makes a splendid couple with vanilla ice cream.

Pumpkin Pecan Granola
adapted from The Sprouted Kitchen
makes about 3 cups

2 1/2 tablespoons canola or extra-virgin olive oil
Kosher or sea salt
3/4 teaspoon pumpkin pie spice
1/3 cup maple syrup, preferably Grade B
1/3 cup pumpkin puree (not pie filling)
2 cups old-fashioned rolled oats
1/2 cup raw pecan pieces
3 tablespoons sesame seeds
1/2 cup crimson or golden raisins or dried cranberries

1. Preheat the oven to 325 degrees F.

2. In a large mixing bowl, combine the olive oil, 1/2 teaspoon salt, pumpkin pie spice, maple syrup, and pumpkin puree and whisk to combine. Add the oats, pecans, and sesame seeds and stir until evenly coated.

3. Spread the mixture on the baking sheet, keeping some of the cluster of oats and nuts intact so that the finished granola will have some chunks. Bake the granola, stirring every so often by scooping the  mixture from the edges of the pan toward the middle and spreading it evenly again, until dry and light brown in color, 35 to 45 minutes. Remove from the oven and allow the granola to cool a few minutes. Add the raisins and toss to mix. Add another pinch or two of salt if needed. Cool completely before storing. Store in an air tight container for up to 2 weeks.

Red Cabbage Stir-Fry with Coconut

Cabbage isn't something that I buy very often, but when it shows up in my CSA box, I'm more than happy to cook it and eat it. My first thoughts are usually of slaws and slow cooked dishes with sausage, but I'm always looking to try something something new and different.  Cabbage, particularly Napa, frequently makes its way into Asian dishes (or Americanized renditions of them) often, but this one is decidedly different than Moo Shu Pork or Chinese Chicken Salad. I've never thought of cabbage as part of Indian cuisine, but the suite of Indian flavors complement the cabbage wonderfully. The richness of the coconut tempers the spice of the chile, with the quintessentially Indian combination of mustard, cumin, curry leaves, turmeric, and garlic blooming into an irresistible aroma. Although it may sound a bit too out-of-the-ordinary on paper, this leap of faith will reward your taste buds handsomely and provide a bit burst of warmer climes in the depths of winter.

Red Cabbage Stir-Fry with Coconut
adapted from Food and Wine
serves 4

2 tablespoons canola oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 fresh curry leaves or 2 bay leaves
One 2-pound red cabbage, cored and coarsely chopped (8 cups)
1/2 teaspoon ground turmeric
Salt
3/4 cup water
3 garlic cloves, smashed
1 serrano or jalapeno chile, stemmed and coarsely chopped
1/2 cup finely shredded dried coconut (1 1/2 ounces)

1. In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat just until they begin to pop, about 30 seconds. Add the cumin and curry leaves and cook until fragrant, about 30 seconds. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add 1/2 cup of the water and cook until the water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves, if using.

2. Meanwhile, in a mini food processor, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.

3. Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.

Spicy Cauliflower and Bok Choy Stir-Fry with Coconut

The first time I cooked bok choy was two years ago, after picking up my first CSA share from Crossroads Community Farm (then Primrose Community Farm). I'm now in my third year as a member and still looking forward to that fresh and crunchy green. When I have it, I'll often use it in my ever-evolving fried rice recipe or simply stir-fry it in sesame oil and finish it with a bit of Sriracha, but I also love incorporating it into more elaborate recipes like this one. Though not through any particular effort on my part, coconut has been making into all manner of my recipes lately (including a coffee stout that is currently fermenting). The first non-baked-good recipe I can remember trying and loving is Baked Curried Rice with Apples and Coconut, but it was Crispy Kale-and-Tofu Salad with Coconut that really made me fall in love with coconut in savory dishes. Just a little bit of toasted coconut gives this dish a lot of richness, and it is nicely balanced by the freshness of the bok choy and herbs, spiciness of the chili sauce, and sweetness of the agave. Fish sauce sneaks in some umami without adding a fishy flavor and the shrimp/chicken/tofu turns this into a filling main that needs only a bed of rice or noodles to become a complete meal.

Spicy Cauliflower and Bok Choy Stir-Fry with Coconut
adapted from Martha Stewart
serves 2

1 tablespoon canola oil
1/4 large head cauliflower, cut into 1/2-inch-thick slices
1/2 large head bok choy, trimmed and sliced into 1-inch strips (about 8 ounces)
1/2 pound large shrimp, peeled and deveined or boneless, skinless chicken breast or tofu, cut into bite-size pieces
3 large garlic cloves, finely chopped
1/2 teaspoon sambal oelek or other Asian chili sauce, or to taste
1 tablespoon agave syrup or honey
2 teaspoons fish sauce
1/2 cup fresh basil leaves or cilantro, plus more for garnish
3 tablespoons unsweetened flaked coconut, toasted
Rice or noodles, for serving (optional)

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer vegetables to a plate, and loosely tent with foil.

2. Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, (or chicken or tofu) and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.

3. Toss garlic with shrimp. Stir in sambal oelek, agave syrup, and fish sauce. Add vegetables, and cook until heated through, about 30 seconds. Add basil, and serve immediately over rice or noodles (if desired). Top with coconut flakes and more basil.

Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts

It's hard to believe that Thanksgiving is tomorrow. I began my Thanksgiving celebration a little early, cooking up a small traditional feast this past Sunday that was happily devoured while watching the Packers squeak by the Lions. While Thanksgiving leftovers might even be better than the  main event, whether eaten as is or repurposed into other meals, there's only so much heavy food my system can take before I just start to feel unbearably sluggish. When I know I've hit my indulgence limit, I turn to meals like this. If your Thanksgiving feast leaves you with any leftover roasted squash, it would be perfect here, but it's well worth the effort to roast cubes of squash specifically for this recipe. Sweet, caramelized butternut squash and tart cranberries are the very soul of fall harvest flavor, contrasting perfectly pungent blue cheese and rich, toasty walnuts. Although hearty and filling just as is, leftover Thanksgiving turkey would certainly be welcome, substituting for part or all of the butternut squash. Although I think of this as a light lunch, it is also beautiful and elegant enough to serve at a holiday celebration, particularly if you'll have vegetarian guests that can get short shrift as everyone admires the majesty of the turkey. No matter the occasion, this is a flavorful and beautiful dish full of the spirit of the season.

Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts
serves 1

4 ounces butternut squash, cut into small cubes
Extra virgin olive oil
Salt and freshly ground black pepper
2 ounces baby spinach or other mixed greens, rinsed and dried
1/2 ounce thinly sliced red onion
2 tablespoons dried cranberries
2 tablespoons chopped toasted walnuts
1 ounce crumbled blue cheese

1. Preheat oven to 450 degrees. Toss butternut squash cubes with olive oil to coat and season with salt and pepper. Spread in an even layer on a baking sheet and roast under cubes are tender and  nicely browned, about 15 to 20 minutes, depending on the size of the cubes. Let cool slightly, or to room temperature, if desired.

2. Spread greens evenly on a large plate and top with red onion, squash cubes, cranberries, walnuts, and blue cheese. Top with dressing of choice and enjoy!

Sweet Potato Poutine with Bacon and Caramelized Onions

Last weekend seemed a little incomplete without a Packer game and its requisite Packer snack. This Sunday I'll be watching the game with some family and a Thanksgiving spread I'm preparing, but if you're watching the game sans feast, I can think of nothing better to recommend that this over-the-top poutine. If I'm given the option between potatoes and sweet potatoes, sweet potatoes win out virtually every time. And although they're not the traditional choice for poutine, they bring all the crispiness of regular fries, but with an added sweetness and depth of flavor that plays perfectly off of the salty cheese curds and smoky bacon. If that isn't already enough, caramelized onions add an extra layer of flavor that infuses eat bite with pure savoriness. The crispy fry and bacon bookends perfectly contain the squeaky, spongy curds and tender caramelized onions for a delightful variety of textures in each bite. An unabashedly decadent dish, this is a soul-satisfying treat nobody can resist and the perfect companion to an afternoon of football.

Sweet Potato Poutine with Bacon and Caramelized Onions
gravy recipe adapted from The Food Network
serves 2

1/2 tablespoon canola oil
1/4 cup finely chopped onion
1/2 tablespoon finely minced garlic
1 cup chicken stock
1 cup beef stock
1 tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
12 ounces frozen sweet potato fries
4 slices bacon (about 3 ounces)
1 small onion, sliced
4 ounces fresh cheese curds, at room temperature or slightly warm

1. Make the gravy: Heat canola oil in a saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, and Worcestershire sauce and bring to a boil.

2. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

3. While the gravy is simmering bake the fries according to package directions. Shortly before the fries are ready to come out of the oven, strain the gravy.

4. Meanwhile, cook bacon in a pan over medium heat until crisp. Remove from pan and drain on paper towels, leaving 1 to 2 tablespoons bacon grease in the pan. Once bacon is cool, crumble into small pieces. Add onions to hot bacon grease and cook over medium-low heat until onions are soft and caramelized, about 20 to 30 minutes.

5. Split fries between two plates, topping each with half of the onions, cheese curds and bacon. Pour the hot gravy over the top and serve promptly.

Indian-Spiced Cauliflower and Peas with Whole Wheat Pasta

Although it's a bit of fad, I really like Meatless Mondays. Like reusable bags and all manner of going green, this trend is one I hope to see continue. Chances are I've indulged a bit too much over the weekend and on Monday I need to get back to good habits with whole grains and plenty of vegetables. It's not to say that I don't enjoy dishes like that any other day of the week, but it is psychologically important to me to get the week off on the right foot. Chances also are that on Mondays I don't have a ton of motivation or time, and that's where easy, healthy pasta dishes become indispensable. This recipe became part of my menu during my last cauliflower kick before my CSA destined me to a winter of squash and root vegetables. I love all manner of ethnic food, but I find the spices used in Indian cooking particularly complementary to cauliflower, evidenced by the fact it shows up so often in that cuisine. Cauliflower isn't quite a blank canvas, but it does readily soak up all the fragrant spices that Indian cuisine has to offer. The heartiness of the cauliflower is balanced by fresh peas and acidic tomatoes, which blend nicely on a bed of nutty whole wheat pasta. Bursting with flavors of warmer climes, but satisfying enough for a cool fall day, this meal is an ideal transition between the seasons.

Indian-Spiced Cauliflower and Peas with Whole Wheat Pasta

adapted from Food and Wine

serves 4

2 tablespoons cooking oil
1 onion, cut into thin slices
2 cloves garlic, chopped
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/2 head cauliflower, cut into small florets (about 4 cups)
1/2 cup water
1 1/2 cups canned crushed tomatoes (one 16-ounce can)
1 teaspoon salt
1 cup frozen petit peas
1/3 cup chopped cilantro
1/2 pound small whole wheat pasta (penne, rotini, fusili, orecchiette, etc.)

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer.

2. Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer.

3. In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce.