Blog – Page 61

Pimiento Cheese and Spicy Pepper Jelly

July 30, 2014

Pepper recipes one and two come from Linton Hopkins of Restaurant Eugene and a demo he did last summer at the Peachtree Road Farmers Market. The two colors of cheddar make for a pretty spread, but of course you can just use one kind of cheese if that’s what you have on hand. Hopkins opts for homemade mayonnaise in this recipe, but he says it’s ok for you to use store-bought, as long as the brand you buy contains no sugar. He roasts his pepper for the pimento cheese which adds a wonderful smoky quality.

Interestingly, when he makes his pepper jelly he cooks the peppers and then strains off the juice for the jelly. I’ve always made my pepper jelly by just cooking the chunks until very very tender. Love this idea even though it’s a bit more work. You could try the pepper jelly in some cornmeal pepper jelly cookies we featured last December. Search our archives for that, and for pepper roasting directions.

Creamy Kohlrabi Slaw

July 30, 2014

www.cooks.com
A search on “kohlrabi” on this site netted three pages containing 27 recipes, including this traditional creamy slaw suggestion. It’s not particularly seasonable for Georgia, and uses other ingredients that I don’t typically have in the kitchen, however you can easily amend this to work in your kitchen based on what you have on hand: substitute a mixture of ketchup and mayonaise for the French dressing, honey for the sugar, cabbage for the carrots, or add thinly sliced red or green bell pepper.

notes about kohlrabi

July 30, 2014

Conne is off this week as a result of computer issues that have her down. Wish her a speedy resolution, but do so without sending email that might clog her inbox the next time she’s online! In lieu of her weekly creative inspiration, I’m going to talk with you about kohlrabi. It’s an odd-looking vegetable…
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Roasted Kohlrabi

July 30, 2014

Another resource, allrecipes.com suggests this easy recipe.

German Style Stuffed Kohlrabi

July 30, 2014

Kohlrabi season always reminds me of our neighbor Joy who told us of the German’s love for kohlrabi, which inspired a children’s song that she sang for us on the porch. This recipe sounds worthy of that inspiration! Make it easier by substituting Riverview’s breakfast sausage for the ground pork, paprika, marjoram, and caraway.

Kohlrabi and Apple Salad with Creamy Mustard Dressing

July 30, 2014

This recipe sounds delicious. Cut your prep time by grating the kohlrabi and apple.

Roasted Kohlrabi and Butternut Squash

July 30, 2014

www.epicurious.com
This site catalogues recipes from Gourmet Magazine, and is my first go-to resource. They have many suggestions for kohlrabi, but I couldn’t resist this entry which also features butternut squash.

Creamy Curried Sweet Potato Soup

July 30, 2014

Last recipe – a curried sweet potato soup. Yum! This one is adapted from one that appeared in Marion Burros’ “Eating Well” column in the New York Times in 1999. You can substitute butternut squash for the sweet potatoes, and plain yogurt for the goat cheese.

Winter Greens Lasagna

July 30, 2014

And one more recipe for greens, this one for a variation on lasagna. It’s from a recipe writer named Amy Wisniewski. If you haven’t used your greens in lasagna, give this a try. With the heavy cream and crème fraîche it’s pretty rich. You could substitute a white sauce made with skim milk instead.

White Bean Stew with Greens and Tomatoes

July 30, 2014

I am sorry to say that I have no idea where I got this recipe. The combination of white beans with greens is a classic though, and the addition of Parmesan adds a jolt of umami that makes the combination so satisfying. You could use every green in the box in this stew – mustard, kohlrabi, collard and turnip. And substitute that jar of canned tomato sauce if you don’t have fresh tomatoes left from previous weeks.