Brown Butter Pasta with Tatsoi

Adapted from Appetite for China, serves 4
Date made: 2/8/2011

1 box wheat penne
4 Tbsp unsalted butter
2 bunches of tatsoi, stems removed*
1/4 c parmesan cheese, grated
1 Tbsp dried sage
salt and pepper to taste

Cook pasta al dente in salted water with a tablespoon of olive oil.
When pasta is almost done, melt butter in a large skillet over medium heat.
Swirl it in the pan as it foams.  When it begins to brown, add pasta and coat well with the butter.  Salt and pepper to taste.
Add tatsoi and sage and cook until slightly wilted, about 3 minutes.  Add parmesan cheese, mix well, and serve.


"What the hell is _______?"  I find myself saying that to myself every now and then when I go to Hollygrove, and last week I filled in the blank with tatsoi.  Some Asian green or something or other, but it's pretty tasty.

Also, I found my first produce bug ever in the tatsoi leaves.  Another cooking adage I've learned to heed: always wash your produce before using.  I became a little squeamish, but I was reminded of Kristin Kimball's The Dirty Life and the little anecdotes about eating produce with the dirt still clinging to the skin, unwashed, but fresh from the earth from which it matured.  Often we are so disconnected from our food and where it comes from, we don't realize that it is processed and handled to the point that it no longer is the food that was harvested from the ground.  This probably sounds tree-huggerish, but I began to see the bug as a reminder of that connection to the land that nurtured this food that came to my kitchen.  So I simply rinsed the little guy off of the tatsoi leaf, inspected and washed the other leaves, and went along my merry way.  I'm still alive and didn't come down with any GI issues, so no harm, no foul.

Bounty Rice

Adapted from Simply in Season, serves 6-8
Date made: 1/28/2011

1 lb ground turkey
1/2 medium onion, chopped
1 green pepper, chopped
2 28 oz cans diced tomatoes
1/2 head of cabbage, shredded*
3 c cooked Cajun brown rice*
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 c sour cream
1 c mozzarella cheese

Saute ground turkey, onion, and green pepper in large skillet on medium heat until meat is browned and vegetables are soft.
Stir in tomatoes, cabbage, rice, and herbs and cover.  Cook until cabbage is crisp tender, about 10-15 minutes.
Stir in sour cream and transfer into a grease 13x9 baking dish.  Bake at 325°F until the cabbage is tender, about 30-45 minutes.  Sprinkle cheese on top and let melt.

The acid is slightly overwhelming -- I might add more rice next time.  Not sure if it was really 3 cups since I kind of eyeballed it.  I eyeballed the cheese, too, so next time I think I'd add more cheese.  Still tasty and very hearty!

Easy Potato Bake

Adapted from Simply in Season, serves 6-8
Date made: 1/28/2011

3 lbs small red potatoes, peeled and thinly sliced*
1/4 c onion, chopped
2 Tbsp butter
1 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
1 c chedder cheese, shredded

Place potatoes in a greased 13x9 baking dish.  In sauce pan heat butter, onion, salt, thyme, and pepper until melted.
Drizzle mixture over potatoes.  Cover and bake at 425°F until tender, about 45 minutes.
Sprinkle cheese on top and bake for an additional 15 minutes.

These are easy and really tasty!  Yum!

Broccoli Cheese Soup

Adapted from cdkitchen, serves 4

Date made: 1/12/2011

1 T butter, melted

1/2 medium onion, chopped

1/4 c melted butter

1/4 c flour

2 c half-and-half

2 c chicken stock

1/2 lb fresh broccoli, chopped in small pieces*

1/4 t nutmeg

1/2 lb goat cheddar cheese, grated*

salt and pepper to taste

Saute onion in tablespoon of butter and set aside.

Stir melted butter and flour over medium heat for 3-5 minutes. Stirring constantly, and slowly add half-and-half.

Add chicken stock, also while stirring constantly. Reduce heat to low, and simmer for about 20 minutes.

Add broccoli and onions. Cook over low heat until veggies are tender, about 20-25 minutes.

Add salt and pepper and the grated cheese. Stir until melted, stir in nutmeg, and serve.

I only had about 3/4 of what the recipe called for of the local goat cheese I had gotten from Hollygrove Market and Farm the week prior, so I satisfied the balance with finely shredded sharp cheddar cheese from the normal grocery store. I liked the overall flavor -- not too cheesy, but next time I might add a little more sharp cheddar to add more flavor.

Au Gratin Cabbage

From "Simply in Season", serves 4

Date made: 1/4/2011

2 c cabbage, shredded

1 carrot, shredded

1 green onion, chopped*

1/2 c milk

1 egg

3 T goat cheddar cheese* (I just eyeballed it)

salt and pepper to taste

Saute vegetables until crisp-tender in frypan coated with cooking spray.

Transfer to greased 9x9 casserole dish (recipe says to use 1-quart baking dish)

Combine milk, egg, and cheese in small bowl.

Pour over vegetables, add salt and pepper, and and bake at 350°F for 25 minutes.

I would definitely double this recipe since it definitely didn't feel like it made enough. It was super tasty though, and I'll definitely try to make it again!