Posts Tagged ‘cabbage’

Seeing as I am now between seasons eight and nine of Good Eats, I figured this was a good time to do one of the special episodes. It’s hard to believe that I last did a special episode over two years ago! This special was fun for me to do because it was an episode I had never seen before and all four of the recipes were super intriguing. I can say that I have definitely left this episode with some recipes that I will be bookmarking for long-term use/memory, so read on if you want to discover some great food.

Salt Roasted Shrimp

Shrimp are not my favorite protein, but I was still excited about trying this cooking method. The recipe begins with placing two pounds of rock salt in a 9×13″ metal pan. Place two more pounds of rock salt in a metal bowl.

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Four pounds of rock salt split between two vessels.

Place the two vessels of salt in a cold oven and set the oven to preheat to 400 degrees. When the oven hits 400, let it continue to heat for an additional 15 minutes.

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Four pounds of rock salt split between two vessels, and stuck in a cold oven to preheat to 400.

Once the 15 minutes are up, place a pound of jumbo shrimp on the surface of the salt in the 9×13″ pan and pour the hot salt from the bowl over the top of the shrimp. Smooth the salt over the top of the shrimp and place them back in the oven for 7-8 minutes, or until pink and opaque.

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Alton’s salt roasted shrimp.

To rinse off the salt, you can dip the shrimp quickly in white wine. First off, this is about the easiest method of cooking shrimp I’ve ever tried, and I thought the flavor of the shrimp was very positively accentuated by the salt. These shrimp had a sweetness that reminded me more of crab than shrimp, and I really liked it. For whatever reason, my shrimp were extremely difficult to peel, and I don’t know why that was. I really do want to try this method again because these were some of my favorite shrimp I have had, as far as flavor is concerned. The salt did season the shrimp, but not overly so, and I did not even try Alton’s wine rinse step post-cooking. If anyone has a theory as to why my shrimp were so difficult to peel, I’d love to hear it. Aside from the peeling difficulty, this was a fantastic recipe!

Perfect Fingerling Potatoes

I think we have all had potatoes cooked in myriad ways, but I have to say that Alton’s recipe here was a new one for me. For this recipe, place 1 1/4 pounds of Kosher or rock salt in a large pot with two quarts of water and two pounds of fingerling potatoes.

Bring the whole pot to a boil and cook the potatoes until they are tender enough to pierce with the tip of a sharp paring knife, which took about 20 minutes for my potatoes. Be aware that smaller potatoes will cook faster.

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Potatoes, brought to a boil and cooked until tender.

Transfer the cooked potatoes to a rack over a sheet pan. Once all of the potatoes have cooked, serve them with butter and chives.

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Cooked potatoes cooling on a rack and forming a salty crust.

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Alton’s fingerling potatoes with chives, pepper, and butter.

These potatoes are like a fun science experiment because they transform during cooking, and form a sparkly salt crust as they cool. The insides of the potatoes are perfectly cooked, while the outsides provide the perfect amount of salty seasoning. These are fun, easy, and delicious!

Sauerkraut

I find fermented food fascinating, and the idea of making my own sauerkraut was super exciting to me. Keep in mind that this recipe takes a full month, including the fermentation time. This starts with chopping five pounds of green cabbage and placing the cabbage in a large bowl.

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Ready to chop 5 pounds of cabbage.

Add 3 T pickling salt to the cabbage, along with 1 T juniper berries and 2 t caraway seeds. Toss everything together with clean hands. Let the cabbage sit for 10 minutes.

Pack the cabbage and any accumulating liquid into a tall plastic container, packing it down.

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Cabbage packed into a plastic container.

Alton likes to use a tall plastic container designed for holding a loaf of bread. You want to keep the cabbage free from air, so place some type of lid on the surface of the cabbage. Next, place a weight on top of the lid (Alton uses a mason jar full of water). I read some of the online reviews of this recipe and used ziplock bags full of water, as they also help to form an airtight seal. A layer of plastic wrap also seems to help to keep air out.

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Weighing the sauerkraut down with bags of water.

Store the sauerkraut at 65-70 degrees for four weeks. Be sure to check the sauerkraut every couple days and discard any scum from the surface. Alton says you really only need to be concerned about dark-colored mold, and ammonia-like smell, or lots of active bubbling; if you see any of these things, it’s time to start over. Otherwise, your sauerkraut will gradually secrete more liquid, turn yellow, and start to smell sour.

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Sauerkraut gradually fermenting over time.

I was out of town for part of my sauerkraut’s fermentation, so I arrived home to sauerkraut that was ready to eat.

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Sauerkraut after four weeks of fermentation.

We opted to eat our sauerkraut on bratwursts with mustard, and I was highly impressed.

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Sauerkraut served on brats with mustard.

This homemade sauerkraut has much more texture than any you can buy in the store, which I really appreciate. I also really like the pops of spice you get from the caraway seeds and juniper berries, and it has just the right amount of tang. We still have some sauerkraut in our refrigerator right now, as this recipe makes a pretty large amount. Add this one to the list of fun things to try in your spare time, as it really requires almost no effort!

Beef Tenderloin in Salt Crust

Since it’s Father’s Day, it only seems appropriate that this next recipe is one I would love to be able to share with my dad. I’m pretty sure my dad never saw this Good Eats salt episode because he would have jumped all over trying Alton’s beef tenderloin recipe. My dad was always one to test a recipe before trying it for a holiday or occasion, and he likely would have invited me to his house for his test run. Beef tenderloin is always a special occasion meal for us, as it is a pricey cut of meat, but last week we had a delicious tenderloin simply for the sake of this project. For Alton’s tenderloin, you first need to make a salt-based dough. To do this, place 5 C flour, 3 C Kosher salt, 3 T pepper, 1/4 C chopped fresh parsley/thyme/sage, and a mixture of 5 egg whites with 1 1/2 C water in a bowl.

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Flour, Kosher salt, pepper, and fresh herbs.

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Flour, Kosher salt, pepper, fresh herbs, and a mixture of egg whites and water.

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Egg whites and water added to flour/salt mixture.

Use a potato masher to loosely combine the dough, and then mix the dough with your hands until it is smooth and uniform. Place the dough in a plastic bag and let it sit at room temperature for 4-24 hours; according to Alton, if you try to use the dough immediately, it will be a crumbly mess. I opted to make my dough a full 24 hours ahead of time.

After your dough has rested, roll the dough to a large rectangle that is 3/16″ thick. You can trim the edges with a pizza cutter to make the dough into a nice rectangle.

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Dough after 24 hours.

Next, coat a 6-7 pound beef tenderloin (my tenderloin was in the 3-4 pound range) with ~1 T olive oil and sear the meat until it is browned on all sides; Alton likes to use an electric griddle to sear, but I just used a large skillet.

Let the tenderloin rest until it is cool to the touch, which took about 20 minutes for my beef.

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Letting the seared meat rest until cool to the touch.

Sprinkle the center of your salt dough rectangle with an additional 1/4 C of chopped fresh parsley, thyme, and/or sage, and place your cooled tenderloin on top of the herbs.

Fold the dough up over the tenderloin crimping the edges together to create a sealed package. You do not want the dough to be super tight on the meat. Trim the ends of the dough and crimp them up also, and seal any holes with extra dough. Transfer the wrapped tenderloin to a sheet pan and insert a probe thermometer into the center of the beef. My dough stuck to my countertop a bit, so I had to do some mending.

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Wrapping the tenderloin in the salt dough.

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My wrapped beef tenderloin.

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Tenderloin in the oven until it reaches 125 degrees.

Put the beef in a 400 degree oven, letting it cook until it reaches an internal temperature of 125 degrees. Once at 125 degrees, remove the beef from the oven and let it rest for 30-60 minutes.

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Tenderloin removed from the oven at 125 degrees.

After resting, slice the meat with a serrated knife and pull the tenderloin out of the salt dough, discarding the dough. Serve the meat immediately.

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Tenderloin after resting for 15 minutes.

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Alton’s beef tenderloin.

In the episode, Alton appeared to let his tenderloin rest for a full hour, which will result in over-cooked meat. Since the meat is still in its dough envelope, its temperature continues to rise quite quickly after removal from the oven, so I cut my meat after a mere 15 minute rest, and it honestly would have been better a few minutes earlier. Next time, I will probably pull the meat from the oven at 120 degrees, and let it rest until its temperature hits 135-140. I did use a smaller tenderloin than what Alton used and my tenderloin was done after 45 minutes in the oven, so this is a pretty fast cooking method. Aside from those notes, this recipe is awesome. There is a reason Alton stated at the end of this episode that this was his favorite Good Eats beef recipe. I already hope/plan to make this for the next holiday we host, as it is easy, quick, and delicious. The meat comes out of the dough perfectly tender and seasoned to perfection. Seriously, if you want a special beef recipe, make this one. I only wish I could make this for my dad.

It is always fun in this project when I get to watch an episode of Good Eats that I have not previously seen; episode 80 was one I had definitely not seen before. The premise of this episode is that Alton goes on a local, schlocky morning show to discuss coleslaw. When the other scheduled guest fails to show, Alton becomes the main attraction, continuing on with recipes for other types of slaw. Now, I’ll be honest that I don’t get too overly excited about slaw, but Alton did make some slaws in this episode that looked pretty tasty. So, how did they turn out?

Coleslaw

A classic coleslaw was first in this episode. This recipe requires some forethought because the prep needs to begin a couple hours in advance. Start by combining 1/2 a head of green cabbage, 1/2 a head of red cabbage, and lots of Kosher salt in a colander. Leave the cabbage for a couple hours to drain any excess moisture.

For the dressing, combine 1/2 C buttermilk, 2 fluid oz mayo, 2 fluid oz plain yogurt, and 1 T pickle juice.

Whisk the dressing thoroughly, adding 1 t dry mustard and 1 T chopped chives.

When the cabbage has drained, rinse it very well with cold water and give it a few whirls in a salad spinner.

Add the cabbage to the prepared dressing, along with one sliced carrot, and toss to coat.

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A bowl of Alton’s coleslaw.

This coleslaw was good, but not exciting. I did like how the powdered mustard contributed a slight kick of heat, while the pickle juice added some tang. Otherwise, though, it was really just a classic coleslaw that you could buy in any deli. It would, however, make a nice condiment for a pulled pork sandwich.

Beet Slaw

After watching the episode, I was most excited about Alton’s beet slaw because I love anything with beets… and Asian pears… and goat cheese. Yep, this one appeared to be right up my alley. Before you do anything else in this recipe, you will want to steam a few beets until they are tender (it took about 15 minutes for my beets to be tender).

To make the dressing, combine in a large bowl 1/4 C red wine vinegar, 2 T lemon juice, 2 T honey, 1/4 t Kosher salt, and 1/2 t pepper.

Whisk in 1/4 C olive oil until emulsified.

To the dressing, add 2 C of jicama, peeled and cut into matchsticks.

Next, thinly slice 3 C of fennel; this is easiest on a mandolin. Add the fennel to the slaw, along with 1/4 C of grated onion.

Again with the mandolin, if you have one, thinly slice one Asian pear and add it to the mix.

Finally, peel and spiralize your beets until you have 4 C. Add the spiralized beets to the bowl.

Toss all of the vegetables with the dressing and crumble in 6 ounces of goat cheese to finish.

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Goat cheese added to slaw.

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Beet slaw.

I happened to make this slaw when my brother was visiting, and he declared that he really liked this slaw despite not typically liking beets. Ted and I thought this was great also. This recipe is a fantastic marriage of flavors and textures. The jicama, fennel, and Asian pear are light and crispy, while the beets and onion are tender, and the goat cheese adds a lovely creaminess. Flavorwise, the earthy sweetness of the beets was great with the sweet Asian pear, nutty jicama, and spicy onion. The fennel added subtle anise hints. The dressing was tangy with a hint of sweetness, and the goat cheese gave a creamy tartness. All-in-all I was really happy with this one and will make it again. I will say that it is most aesthetically pleasing the day it is made, as the beets turn everything purple as the slaw sits.

Marinated Slaw

I actually started this blog a couple days ago, but am only just now finishing it. As I type, I am sandwiched between our two Coonhounds. Brixie, our beloved little “dogter,” had a rough day today, having a lump removed from her paw that could potentially be malignant. We’re all crossing our fingers and paws that we get a good biopsy report in the next few days. Now, back to the food.

If you are looking for a make-ahead slaw, Alton’s marinated slaw may be the one for you. Essentially, this is a pickled slaw that develops flavor for three days before you eat it. I don’t know about you, but I love anything pickled. For this slaw, grate 1/2 a head of Napa cabbage, and julienne 2 red bell peppers and 2 green bell peppers (I used yellow peppers, instead of green). Alton tells you to drain the vegetables in a colander for two hours, though this is really quite pointless without adding salt to the vegetables, as nothing drains away.

Once your vegetables are prepped, bring to a boil 3/4 C cider vinegar, 1 C sugar, 2 T Kosher salt, 1 t celery seeds, and 1 T mustard seeds; I found that this recipe did not yield enough marinade, so I had to make a second batch of marinade.

Pack your vegetables tightly in a mason jar (as tightly as possible, or they will float to the top), and pour in the hot marinade. Refrigerate the slaw for three days before eating.

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Hot marinade poured over slaw.

I made this slaw before leaving town for a few days, and it was ready just when I returned home.

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Alton’s marinated slaw.

The flavor of this slaw reminds me of bread and butter pickles, as the marinade is both sweet and tangy. The mustard seeds add some great pops of crunch and zest, and the peppers retain a lot of their crispy texture. This is a bright slaw that would be a good addition for a barbecue or picnic, or just as a side dish to dinner.

Asian Slaw

After making a coleslaw, a beet slaw, and a marinated slaw, what other type of slaw could you possibly make? Asian slaw is the final recipe from this episode, and it piqued my interest the most (along with the beet slaw) when I watched the episode. Alton also happened to mention that this Asian slaw is a favorite of his.

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Dressing ingredients: soy sauce, lime juice, sesame oil, rice wine vinegar, and peanut butter.

In a large bowl, whisk together 1 T soy sauce, the juice of a lime, 2 T sesame oil, 1/2 C rice wine vinegar, and 1/2 C peanut butter.

With tongs, add the following items to the dressing, tossing to coat:  2 T minced ginger, 2 minced serrano peppers, 1 shaved carrot (use a vegetable peeler), 1 julienned red bell pepper, 1 julienned yellow bell pepper, 2 T chopped mint, 2 T cilantro, 3 chopped green onions, 1 head of shredded Napa cabbage, and 1/2 t pepper.

Toss everything together until well-coated.

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Asian slaw, tossed to coat.

We both liked this slaw a lot, and it had fantastic Asian flavor from the ginger, sesame oil, lime, and peanut butter.

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Alton’s Asian slaw.

We ate this only as a side dish, but I would like to make it again, taking Alton’s suggestion of serving it as an entree; for a vegetarian entree, this slaw could be served with noodles or tofu, while you could serve it with flank steak for meat lovers. Personally, I can totally picture us eating this with steak as a summer entree on the deck.

Alton did a good job in this episode of demonstrating the diversity within the realm of slaw. Most of us probably see the word “slaw” and think of one thing:  coleslaw. For me, the standouts in this episode were the beet slaw and the Asian slaw.

 

Shred, Head, Butter and Bread

Cabbage is not a vegetable we eat often in our house, aside from the occasional slaw to accompany fish tacos or the like. I was curious to see what we would think of Alton’s cabbage preparations in the 40th Good Eats episode. Alton says that the first recipe in this episode originated from his mother.

Ingredients:  butter, seasoned croutons, dry mustard, caraway seed, green cabbage, Kosher salt, and sugar.

Ingredients: butter, seasoned croutons, dry mustard, caraway seed, green cabbage, Kosher salt, and sugar.

5-6-2015 074 To make Alton’s mom’s cabbage, fill your biggest pot 3/4 full with water and bring to a boil over high heat.

Big pot of water over high heat.

Big pot of water over high heat.

Meanwhile, in a large skillet, melt 1/2 a stick of butter and add 1/2 C pulverized seasoned croutons.

Half a stick of butter in a large skillet.

Half a stick of butter in a large skillet.

Melted butter.

Melted butter.

Pulverized seasoned croutons.

Pulverized seasoned croutons.

Pulverized croutons added to butter.

Pulverized croutons added to butter.

To this crouton mixture, add two big pinches of dry mustard and 1 t caraway seeds.

Dry mustard and caraway seed added to butter/crouton mix.

Dry mustard and caraway seed added to butter/crouton mix.

Continue to cook this mixture, stirring over medium heat until the butter browns and you have a nutty aroma. When you have reached this point, take the pan off the heat, but leave the mixture in the pan for later.

Stirred until browned and nutty.

Stirred until browned and nutty.

Next, you want to shred a small head of green cabbage. Alton explains that he prefers small heads of cabbage because they are sweeter. To shred your cabbage, cut the head into quarters and cut the hard white core out of each quarter. Lay the cabbage quarters on your cutting board (curved side out), and slice perpendicularly to the board. If this is tough to visualize, there are lots of videos online.

Whole head of green cabbage.

Whole head of green cabbage.

Cabbage cut into halves.

Cabbage cut into halves.

Cabbage cut into quarters.

Cabbage cut into quarters.

Shredded cabbage.

Shredded cabbage.

When your cabbage is shredded, add 1 T Kosher salt and 1 T sugar to your pot of boiling water.

1 T Kosher salt added to boiling water.

1 T Kosher salt added to boiling water.

1 T sugar added to water.

1 T sugar added to water.

Why cook your cabbage in a lot of sugared/salted water? The large volume of water dilutes acid that seeps from the cabbage. The sugar preserves the cabbage’s cellular structure, while the salt increases the boiling point of the water to promote faster cooking. Add the shredded cabbage to the boiling water. You will notice an immediate color change in the cabbage, as it becomes a more brilliant shade of green; this is because the cabbage is releasing gas as it cooks, allowing the true color of the chlorophyll to show.

Cabbage added to water for 2 minutes.

Cabbage added to water for 2 minutes.

Cook the cabbage for a scant two minutes and drain. Alton used a salad spinner to drain his cabbage, but a colander works fine too.

Cabbage drained after cooking for 2 minutes.

Cabbage drained after cooking for 2 minutes.

Add the cabbage to the butter/crumb mixture in the skillet and toss to coat with tongs.

Cabbage added to skillet with butter/crouton mixture.

Cabbage added to skillet with butter/crouton mixture.

Final cabbage.

Final cabbage.

We ate this cabbage as a side dish and we both really liked it. The cabbage maintained a nice texture and color, avoiding looking like a “wet Army Jeep,” as Alton described. The caraway seed’s flavor came through, but was not overpowering, and the overall dish had a buttery, slightly sweet flavor. We both agreed that we would make this again as a vegetable side dish.

Home of the Braise

Alton’s second cabbage preparation uses red, rather than green, cabbage. This recipe involves braising the cabbage in acidic liquid, which the purple pigments (anthocyanins) in red cabbage love.

Ingredients for braised cabbage:  canola oil, Granny Smith apple, apple juice, caraway seed, Kosher salt, black pepper, red cabbage, lemon juice, and butter.

Ingredients for braised cabbage: canola oil, Granny Smith apple, apple juice, caraway seed, Kosher salt, black pepper, red cabbage, lemon juice, and butter.

To make this cabbage, heat a large skillet over medium heat, adding 2 T canola oil to coat the pan.

2 T canola oil heating in a pan.

2 T canola oil heating in a pan.

Add 1 Granny Smith apple, peeled, cored, and cubed, and toss.

Granny Smith apple added to the pan.

Granny Smith apple added to the pan.

Once the apple is lightly browned, add 1 pint of apple juice, preferably unfiltered. The acid from the apple and apple juice serves to keep the final cabbage red, rather than blue.

A pint of apple juice added to the apple.

A pint of apple juice added to the apple.

Increase the heat and add 1/4 t caraway seed, 1 1/2 t Kosher salt, several grinds of black pepper, and 1/2 a head of shredded red cabbage.

Caraway seed, Kosher salt, and black pepper added to the apple mixture.

Caraway seed, Kosher salt, and black pepper added to the apple mixture.

Cabbage halved, and ready to be shredded.

Cabbage halved, and ready to be shredded.

Shredded red cabbage.

Shredded red cabbage.

Shredded cabbage added to the pan.

Shredded cabbage added to the pan.

Put the lid on the pan, shake the pan to get everything coated, decrease the heat to low, and cook for 20 minutes.

Lid on the pan, heat turned to low, and left to cook for 20 minutes.

Lid on the pan, heat turned to low, and left to cook for 20 minutes.

To boost the pigment of the final dish, sprinkle lemon juice over the cabbage just before serving.

Lemon juice added to boost pigment.

Lemon juice added to boost pigment.

Alton also likes to add a pat of butter to cut the acid from the lemon.

A pat of butter melted into the cabbage.

A pat of butter melted into the cabbage.

The finished cabbage.

The finished cabbage.

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Why is caraway seed so often paired with cabbage? Aside from pairing well flavor-wise, caraway seed helps to limit cabbage’s production of hydrogen sulfide gas, which is what can make your house smell like cabbage for days. We ate this cabbage as a side dish last night and we liked it even better than the first cabbage recipe. While the first recipe was sweet, buttery, and mild, this dish was much more tangy and bold. Again, Alton showed that cooking cabbage properly can maintain the texture, flavor, and color of a vegetable that so often gets a bad rap. You cannot go wrong with either of Alton’s cabbage recipes.