Sunday, April 19, 2009
- 1 large tbsp prepared vinaigrette
- 2 tbsp olive oil
- vegetable oil to thin (about 1/4-1/2 cup)
- few good shape of Tamari sauce
- 3 clove garlic
- Herbs de Provence
- 5 sprigs of Lemon Thyme
- 2 sprigs Rosemary
- good pinch each of sale and pepper
- a splash of lemonade
When ready to cook, I shook access marinade off and roasted at 325F for 35-40 minutes. What a fantastic combination...The pork was moist and flavorful. The asparagus was divine. It had a slightly sweeter taste than regular green asparagus. The smokiness of roasting it was a good compliment to the natural flavor. This would be a good introduction for someone that doesn't think they like asparagus. We also had kohlrabi remoulade and an artichoke/green olive pesto pasta salad. Not your traditional Easter feast, but most enjoyable!
Afterwards we had lovely lemon cupcakes that my mom had made, but sadly my camera had retired for the night, so I can't share them with you.
To finish up this live meal, we had the most divine berry tart from Whole Foods. Need I say more...
Monday, April 13, 2009
One thing I did discover is that they start to discolor once peeled, so it is best to put into water right away.
James wasn't really impressed, but I look forward to having them again.
Sunday, April 12, 2009
Sunday, April 5, 2009
This recipe easy to make, had such a lovely flavor and was very refreshing. I hope you enjoy...
* 2 medium Kohlrabies
* 6 oz mayonnaise - Dukes or freshly made
* 6 oz Greek Yogurt
* 2 tsp Dijon mustard
* 1 good pinch of Herbes de Provence
* celery salt
~ Combine the mayonnaise, Greek Yogurt, mustard, herbes de Provence, and celery salt (to taste).
~ Peel the kohlrabi. I find it useful to cut into wedges before cleaning. You can use a potato peeler, but as there is a fibrous layer beneath the purple skin that needs to be removed, I used a knife and was able to cut them both off in one go.
~ Next - grate the kohlrabi. A large standing cheese grater works nicely. The bits that were too small to grate didn't go to waste as I just cut them into fine strips, which added a nice texture to the shredded kohlrabi.
~ There is a ton of water in the kohlrabi, so as I was shredding I would squeeze out the water and had a towel in the bowl to absorb the access liquid. You could also line a colander with a towel and allow the water to drain. It is very important to drain as much of the water as possible so that your dish is not too soggy. It seemed like such a waste of nutrients, so I used the kohlrabi water on my herb through.
~ Once completed, mix the kohlrabi and sauce in a bowl. If you find it a little too dry (depending on the size of your kohlrabi) - mix in another tablespoon or so of mayonnaise. Refrigerate over night - it will taste so much better the next day once the flavors have time to meld and penetrate the kohlrabi.
We were both completely impressed with the outcome: it was such a cool, refreshing, easy to make dish that will definitely become a staple in our Florida home. This was James' first exposure to kohlrabi, and he was really impressed.
From a nutritional standpoint, the kohlrabi is high in fiber, magnesium, potassium, thiamin, vitamin B6, and is very high in vitamin C. It is also naturally low in fat, sodium, cholesterol, and calories.
Wednesday, April 1, 2009
The Sarasota Polo Club at Lakewood Ranch is located at the east end of University Parkway and has been around since 1991. Open to the public every Sunday, for $10 per person you can enjoy the most refined tailgating experience in the area. People in my town take their Polo tailgating very seriously. There are themed menus and contests, we're not talking your average football fare. Terri and I opted for a vegetarian spread of Olives, Goat Cheese, Asian Red Cabbage Salad, Tabbouleh, and Pitas. This kept us going for the first 5 chukkers of action...