Brassicas by Laura B. Russell - Recipes

8/12/2019 Brassicas by Laura B. Russell - Recipes

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https://itunes.apple.com/us/book/brassicas/id725468874?mt=11https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607745716http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745712http://www.barnesandnoble.com/w/?ean=9781607745716&cm_mmc=Random%20House-_-Brassicas-HC--Scribd-9781607745716-_-Brassicas-HC--Scribd-9781607745716-_-Brassicashttp://www.amazon.com/gp/product/1607745712?ie=UTF8&tag=randohouseinc70016-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607745712


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Foreword vii

Introduction 1

Brassica Basics 3

Chapter One

KALE 14

Chapter Two

CAULIFLOWER 34

Chapter Three

BRUSSELS SPROUTSandCABBAGE 52

Chapter Four

BROCCOLI 72

Chapter Five

LEAFY BRASSICASCollard Greens, Mustard Greens,

Broccoli Rabe, Arugula, and Cress 90

Chapter Six

ASIAN BRASSICASBok Choy, Chinese Broccoli,

Mizuna, Napa Cabbage, and Tatsoi 112

Chapter Seven

ROOT BRASSICASandKOHLRABI

Radish, Turnip, Rutabaga,

Horseradish, Wasabi, and Kohlrabi 132

Brassicas and Your Health: Special Issues 154

Special Diets 156

Acknowledgments 161

Contributors 162

Selected Bibliography 163

Index 164


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THE SIMPLE COMBINATIONof kale, sweet potatoes, and Mexican

spices tastes great on its own as a basic side dish, but it can eas-

ily work as a main course, as well. I have added a fried egg to each

serving to turn it into a breakfast hash and have used it as a taco

filling. It also makes a nifty topping for tostadas: pick up tostada

shells (crisp corn tortillas) at the grocery store and top them with

the sauted vegetables, chopped fresh cilantro, avocado cubes,

and a scattering of crumbled queso fresco.

In a large (12 inches or wider) nonstick frying pan, heat 1 tablespoon of the

oil over medium heat. Add the sweet potatoes and cook, stirring occasionally,

for about 5 minutes, until starting to soften. Stir in 1/2teaspoon of the salt,

2 teaspoons of the chili powder, and 1 teaspoon of the cumin. Add a touch

more oil if the pan seems dry, then continue cooking, stirring occasionally,

for 8 to 10 minutes more, until the sweet potatoes are golden brown and

cooked through. If the sweet potato cubes are larger than 1/2inch, they may

take longer to cook. Transfer the sweet potatoes to a bowl.

In the same pan, heat the remaining 1 tablespoon oil and the garlic over

medium heat. When the garlic starts to sizzle (do not let it brown), add

the kalea little at a time until all of it fits in the panand turn it with

tongs to coat it with the garlicky oil. Add the remaining 1/4teaspoon salt,

1 teaspoon chili powder, and 1/2teaspoon cumin. Stir in the water and

cook for about 5 minutes, until the kale is wilted and tender. Return thesweet potatoes to the pan and heat for about 2 minutes more, until heated

through. Taste and season with salt if needed. Serve hot.

Kaleand

SweetPotato SautSERVES 4

2 tablespoons olive oil (divided),plus more if needed

112pounds sweet potatoes(2 medium), peeled and cut into12-inch cubes

34teaspoon kosher salt (divided)

1 tablespoon chili powder(divided)

112teaspoons ground cumin(divided)

2 cloves garlic, minced

1 medium bunch kale (about10 ounces), center ribs andtough stems removed, leavesshredded

1 tablespoon water


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58

Brassicas

CharredBrussels

Sprouts withPancetta and

Fig GlazeSERVES 4

3 tablespoons olive oil (divided)

3 to 4 ounces pancetta, diced112pounds Brussels sprouts,

trimmed and halved (orquartered if large) through the

stem end (about 6 cups)

14teaspoon kosher salt

2 tablespoons fig jam

1 tablespoon water

14teaspoon freshly ground blackpepper

NOTHING TASTES BETTERwith Brussels sprouts than cured pork,

which is why I unapologetically offer you recipes that flavor sprouts

with both pancetta and bacon (page 61). Here, the salty pancetta

plays well with the sweetness from the fig jam, and you can finish

the dish with a drizzle of balsamic vinegar to add a tangy note (see

variations). I found fig jam near the grocery stores cheese counter(not in the jams and jellies aisle), but you could also try apricot or

peach jam instead. You may want to add a touch more jam than

I suggest, but strive for a subtle sweetness rather than a cloying,

sticky mess.

In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over

medium heat. Add the pancetta and cook, stirring occasionally, for about

3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a

small bowl. Return the pan to medium-high heat and add the remain-

ing 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single

layer as much as possible. Having a few extra sprouts is fine, but if they are

mounded in a pile, they will not brown or cook evenly. If necessary, use a

larger pan, cook them in two batches, or pull out the extra for another use.

Stir in the salt. Cook, stirr ing occasionally, for about 10 minutes, until the

Brussels sprouts are tender and well brownedeven charred in spots. If

the sprouts are browning too quickly, lower the heat to medium.

Add the fig jam and the water and stir until the jam melts and coats theBrussels sprouts. Add the reserved pancetta and the pepper and stir to

combine. Taste and add additional salt or pepper if needed. Serve warm.

VARIATIONSFor a sweet, salty, tangy version, add a drizzle (a teaspoon or

less) of balsamic vinegar at the end. Aged balsamic is an especially good

choice. Although I prefer pancetta here (I like its unsmoked rich pork

flavor), you can use bacon in its place.


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110

Brassicas

White PizzawithArugula

andProsciuttoMAKES ON E

(10- TO 12-INCH) PIZZA

12cup ricotta cheese

3 tablespoons gratedParmesan cheese

Kosher salt and freshly ground

black pepper8 ounces pizza dough, at room

temperature

2 cups arugula leaves

2 to 3 slices prosciutto, cut intonarrow strips (optional)

1 tablespoon olive oil

2 teaspoons freshly squeezedlemon juice

YOU ARE LIKELY MORE FAMILIARwith arugula as a simple salad

green than as salad-on-top-of-a-pizza green. Here, the residual

heat from the crust and creamy warmth of the ricotta temper the

peppery bite of the arugula, which is why pizzas like this one are

popular on menus throughout the country. Many grocery stores

and pizza parlors sell premade pizza dough, which makes this rec-ipe perfect for weeknight cooking. If you are following a gluten-

free diet, look for a gluten-free box mix or frozen crust and follow

the package directions. If the crust needs longer than 10 to 12 min-

utes in the oven, prebake the crust partially, then add the cheese

topping for the final 10 minutes.

Place a pizza stone on an oven rack in the top third of the oven and preheat

the oven to 500F for a full 30 minutes. In a small bowl, stir together thericotta, Parmesan, and 1/4teaspoon each salt and pepper, mixing well.

Lay a sheet of parchment paper 12 to 14 inches square on a work surface.

Place the dough on the parchment and roll or pat it into a 10- to 12-inch

round about 1/8inch thick. Using the back of a spoon, spread the cheese

mixture evenly over the crust. ransfer the parchment to a rimless or an

inverted baking sheet. Slide the pizzaparchment and allonto the hot

baking stone and bake for 10 to 12 minutes, until the crust is crisp and the

topping is browned. (If you do not have a baking stone, slide the pizza and

parchment onto a rimless baking sheet and bake for 12 to 14 minutes. Tecrust will not be quite as crisp.)

Just before the pizza is ready to come out of the oven, combine the arugula

and prosciutto in a bowl. Drizzle with the oil and lemon juice, add a pinch

of salt and a generous grind of pepper, and toss to coat evenly. Remove the

pizza from the oven and mound the salad on top. Te heat from the pizza

will wilt the greens. Serve immediately, cut into wedges.


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Brassicas by Laura B. Russell - Recipes