Posts Tagged ‘sesame’

We eat a lot of produce in our house, but I feel like we sometimes get in a rut with our veggie side dishes; our go-tos are usually steamed asparagus or broccoli with olive oil, vinegar, salt, and pepper. For whatever reason (probably laziness), I tend not to venture too far out of my side dish comfort zone, unless I take the time to find an actual recipe. The 125th episode of Good Eats forced me to try some different side dishes, as it included three recipes for different types of greens, the first being collard greens.

Pot O’ Greens

I can really only recall eating collard greens one time, which was in a Southern-themed wedding buffet. I remember liking them, so I had no qualms about prepping them with Alton’s recipe. Collard greens need to be trimmed and cleaned properly, as they have woody stems and they grow in sandy soil. To trim collard greens, fold a leaf in half along the stem line and use a sharp knife to cut out any stems thicker than 1/8″.

Stack the trimmed flat leaves on top of each other, fold them in half as you did before, and roll them from the bottom up.

Cut the roll of leaves in half the long way and then slice the greens perpendicularly.

Place your chopped greens in a sink full of cold water, swishing them around and allowing them to sit for several minutes; this will allow any sand/dirt to sink to the bottom.

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Trimmed/chopped greens placed in a sink of cold water.

To drain his greens, Alton likes to put his greens in a large zip-up pillow case. He then places the pillow case in his washing machine for one minute on the spin cycle. I did not have a zip-up pillow case, so I opted to roll my greens in a stack of paper towels.

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Cleaned greens on paper towels to dry.

To store trimmed/clean greens, place them in a large plastic bag in the refrigerator. For Alton’s collards, put a 1 1/2 pound smoked turkey leg in a large pot; I could only find a raw turkey leg, so I had to roast it in the oven first. Add a quart of water to your turkey leg, cover the pot, and bring the water to a boil over medium-high heat. Let the turkey simmer in the water for 10 minutes.

Next, add 1 t sugar and 1 t Kosher salt to the pot, along with 2 pounds of trimmed/cleaned/chopped collard or turnip greens.

Place the lid back on the pot and gently simmer the greens for 45 minutes, stirring every 10 minutes. Be sure to keep the heat very low, as you only want a very gentle simmer.

Use tongs to place the greens in bowls and serve them with hot sauce. To be like a true Southerner, try sipping some of the cooking liquid, which is called “pot liquor.”

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A bowl of Alton’s collard greens after cooking for 45 minutes.

You can also bag and freeze the cooked greens for later use. To thaw frozen collard greens, run the frozen bags under cold running water. I have to be honest that I didn’t enjoy this recipe as much as I expected to. The turkey gave the greens a meaty flavor and the greens were cooked well, so as to maintain a bit of texture instead of being mushy. I found that I needed to add a fair amount of salt to the cooked greens, as they were really lacking in seasoning. Hot sauce definitely gave the greens a needed punch of flavor, as they were otherwise not very exciting. I won’t go out of my way to make these again, but I do hope to encounter collard greens more often, as I hope to sample other preparations. Maybe I am just not as fond of collard greens as I thought I was!

Lemon Sesame Glazed Greens

Alton’s second greens recipe utilizes kale, and you will need 1 1/4 pounds of cleaned/trimmed kale. As with the collard greens above, remove thick stems from the kale leaves, chop the kale, and rinse the chopped greens in a sink of cold water.

While the kale soaks, place a roasting pan over two stove burners on medium heat. I chose to use a large skillet instead of a roasting pan because my burners are different sizes and the roasting pan does not heat evenly. Either way, brush your pan with 1 T olive oil and add 2 cloves of minced garlic and the zest of one lemon.

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Oil, garlic, and lemon zest in the pan.

Next, add 2 t fresh lemon juice to the pan, along with 1 T honey. Follow the honey with 1 1/2 t Kosher salt and 1/4 t pepper, and add your just-washed greens; don’t worry about drying the greens here, as you want some water in the pan. If necessary, add up to 1/2 C additional water.

Use tongs to toss the greens until they have cooked down to resemble thawed frozen spinach. At this point, remove the greens from the heat and stir in 1/2 t red pepper flakes and 1 T sesame seeds.

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Kale cooked down until very wilted. Sesame seeds and red pepper flakes stirred in.

Serve the kale immediately. We liked the flavors in this dish, as the lemon brightened up the greens, while the red pepper flakes gave subtle heat and the sesame seeds gave a bit of nuttiness. The honey served to lightly glaze the greens.

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A bowl of Alton’s lemon sesame glazed greens.

I have never been a huge kale fan, as its chewy texture is just not my favorite, and I found that to be the case with this recipe as well. I think kale lovers would really like this recipe, however, and it comes together super easily with ingredients often on-hand.

Mustard Green Gratin

The third type of green Alton uses in this episode is the mustard green, which he uses to make this gratin. As soon as I saw Alton prepare this recipe, I recognized it from the beet episode. Sure enough, this mustard green gratin is nearly identical to the beet green gratin in episode 83. For the gratin, butter the bottom and sides of a 2 or 2 1/2 quart baking dish. Beat three eggs in a large bowl and add 10 ounces ricotta, 2 ounces grated Parmesan, 1/2 t Kosher salt, and 1/4 t pepper.

Next, melt 1 T butter in a roasting pan placed over two burners on medium heat. Add 2 cloves of minced garlic to the pan, along with 12 ounces of sliced mushrooms. Add a large pinch of Kosher salt and toss the mushrooms until they have browned.

Add a pound of stemmed/rinsed/chopped mustard greens and toss until the greens have wilted.

Remove the pan from the heat and use tongs to add the greens to the egg/ricotta mixture. Stir the mixture to combine.

Place the egg/mustard green mixture in your buttered baking dish, avoiding packing down the greens. Sprinkle the top of the greens with 1 C of crushed Ritz crackers.

Bake the gratin at 375 for 35-40 minutes and let cool slightly before serving.

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Alton’s mustard green gratin.

We were not huge fans of Alton’s beet green gratin, but we both really liked the mustard green version. Mustard greens, if you didn’t know, truly do taste like mustard, so they bring a lot of flavor to the party. To me, I specifically tasted a Dijon mustard-like flavor in this gratin, which I found to pair very well with the creaminess of the egg/ricotta mixture. The cracker crust adds some crunchy texture and buttery flavor. This is really good and we both said we would like to eat it again. I’m surprised Alton didn’t make this addition, but I would personally add a little bit of ground nutmeg to the ricotta mixture. This was by far our favorite recipe of this episode, though it doesn’t look too pretty in the photo. Honestly, though, casseroles are just never pretty, right?

The 97th episode of Good Eats was all about fresh herbs, how to use them, and how to preserve them. Growing fresh herbs in the garden is one of my favorite things, as I love being able to spontaneously clip what I need for a summer salad or cocktail. What are Alton’s favorite herbs? He listed his top 10 in the episode:  chives, mint, thyme, dill, rosemary, oregano, basil, tarragon, sage, and parsley. Personally, I’d put cilantro on my top 10 list, but that’s just me.

To store fresh herbs in the kitchen, Alton recommends that you lay them out on paper towels, spritz them with some water, roll them up, and then roll them again in plastic wrap. He maintains that the crisper drawer is too cold for herbs, so you should actually store them in the top of the refrigerator. To store long-stemmed herbs like cilantro or parsley, cut an inch or so off of their stems and stand them in fresh water in the refrigerator.

When fresh herb season is coming to a close, you can always dry your surplus. To do this, dip the herbs in boiling water for five seconds and then plunge them into ice water. Run the herbs through a salad spinner and lay them between two new furnace filters. Strap the furnace filters to a box fan and let them dry for 12 hours. Flip the filters over and let the second side of the herbs dry for an additional 12 hours. Once the herbs are dry, rub them between your hands to easily remove the leaves from the stems.

Finally, if you prefer to freeze herbs for later use, you can portion them out and freeze them as ice cubes. After a quick thaw, your herbs are ready to use. In addition to all of his herb tips, Alton did also include two herb recipes in this episode, the first of which is for tarragon chive vinegar.

Tarragon Chive Vinegar

To make Alton’s tarragon chive vinegar, begin by putting 1 t of household bleach in two quarts of water. Swirl 12 sprigs each of fresh tarragon and fresh chives in the bleach water for about five seconds, and then move them to a large bowl of clean water to rinse. The bleach is used to kill any spores that could be on your fresh herbs.

While your herbs rinse in the clean water, heat 6 C of white wine vinegar to 190 degrees in a saucepan.

Place your clean herbs in a lidded container and pour the hot vinegar over them. Place the lid on the container and let it sit in a cool room for two weeks.

After two weeks, repeat the bleach water/rinse process with 12 sprigs each of fresh chives and tarragon.

Divide the fresh herbs among glass bottles, and pour the vinegar through a cheesecloth-lined funnel over the fresh herbs; discard the original steeping herbs.

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Vinegar strained and poured over fresh herbs in bottles.

Store the vinegar in the refrigerator for five-six months or at room temperature for five-six weeks. Though this vinegar takes a couple weeks to steep, it is super easy and looks really pretty in the bottle. Hello, gift idea! So far, we have used this vinegar on salads and vegetables and we really like it. I would not be able to identify the flavor of chives in this vinegar, as tarragon is the predominant flavor. I was nervous that the tarragon flavor would be too intense, but the vinegar is actually very well-balanced and adds only a subtle tarragon flavor. This is a fun, easy project and you could certainly try it with other fresh herbs.

Parsley Salad

The other recipe in this episode is for a parsley salad. Alton seems to feel that parsley is a very underappreciated herb that is often viewed only as a garnish. Here, though, Alton makes parsley the star. For the salad dressing, whisk in a bowl 2 T lemon juice, 2 T lemon zest, 1 t honey, a pinch of Kosher salt, 2 t of toasted sesame oil, and 6 T walnut oil.

Fold four ounces of cleaned/sorted parsley leaves into the dressing, along with 3 T toasted sesame seeds.

Let the salad sit for 30 minutes before serving. Since only two of us were eating this salad, I made half a recipe, which gave us each a proper side salad portion.

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Bowl of parsley salad.

IMG_6851I liked this salad more than I thought I would. Parsley leaves are a little tougher/chewier than other greens, but the texture really did not bother me. I found the dressing to be an amazing compliment to the parsley flavor. The dressing had quite a lemony punch, but also had roasted and nutty flavors from the oils. If you, too, are biased against parsley, give this recipe a go. This recipe truly did make me realize that parsley has more uses than I give it credit for. Plus, this finally gives a way to use up that last half-bunch of parsley (does anyone ever actually finish a full bunch of parsley before it spoils?), rather than throwing it in the trash.