Tuesday, November 18, 2008

Braised cabbage + very simple apple tart

Here is what happened with the leftover cabbages from the previous post:
I had 1 baby white cabbage, 1/2 cauliflower, and 1 kohlrabi (without greens) left, and they made a nice large serving of braised cabbage, to eat with Molinari brand Italian sausages, grilled on medium gas grill for about 15 minutes.

If you like crisper bacon, after frying it, remove the pieces with a slotted spoon to a paper towel, leaving the rendered fat in the pan, then add the bacon back at the end of cooking. I didn't bother, and the bacon pieces were soft (but not mushy).

Braised cabbage with bacon and white wine
for 1 serving
2 slices of bacon, cut into small pieces
1 baby white cabbage, cut into 8 segments
1 kohlrabi, peeled and sliced
1/2 cauliflower, separated into florets
1/2 glass cheap white wine
8 dried cherries
3 juniper berries, crushed
1/2 tsp caraway seeds
6-8 sage leaves
salt, pepper to taste
1 Tbsp minced flat-leave parsley, to garnish

Heat a deep sautee pan over medium-high heat. Add bacon pieces, fry until crisp. Reduce heat to medium, add cabbages, sautee in the rendered bacon fat for a few minutes, to color.
Add cherries, juniper berries, caraway seeds, sage, wine, salt and pepper; stir. Reduce heat to low, cover the pan, cook for 25-30 minutes, or until the cabbages are tender. Serve sprinkled with parsley.

And a very easy apple tart, made with crab apples from the farmer's market, and store-bought phyllo dough:

Preheat the oven to 400F.
Lightly butter a cookie sheet, line with 6 sheets of phyllo dough, overlapping the sheets, if needed, dot with a little more butter.
Wash apples, cut in halves, remove the centers (with a mellon baller or a teaspoon), slice into thin segments. Arrange the apples on top of the phyllo, leaving 1 inch border, if desired; dot with butter; fold the border over the apples. Bake for about 10 minutes.
Meanwhile, combine 3 tsp brown sugar and 2 Tbsp hot water in a small saucepan, stir to dissolve, bring to boil. A pinch of ground cinnamon can be added to the syrup, but the apples are so flavorful, really, they don't need anything. Spoon the syrup over the apple filling, reduce the oven heat to 325F, bake for 15 more minutes. Slice with a sharp knife or a pizza slicer, serve with your morning coffee, in the sunny garden.

P.S. I've tasted a few of the olives from http://verylowflyingcat.blogspot.com/2008/10/olives-home-curing-wish-me-good-luck.html today (I've been rinsing them and changing the brine once a week), and the bitterness is almost gone. Now I'll be packing them in jars with herbs, garlic, lemon, wine vinegar and olive oil, in different combinations. If anyone has a nice marinade recipe to share, knows a good way to preserve them, or has any idea how long they can be kept in the refrigerator, I'd appreciate your comments.

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