A Case of the Cold Robbies
May. 30th, 2012 09:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Another way to cook a bulb of kohlrabi.
I accidentally posted this briefly last week. It was meant to be this week.
1 bulb kohlrabi, 12-16 ounces
3 cups water
1/4 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon pepper
8 threads saffron
1/4 cup parsley, chopped
1 bunch spinach, trimmed and chopped
1/2 teaspoon marjoram
1/2 teaspoon sage
1 1/2 ounces walnuts
1 ounce almonds
1 clove garlic
1 ounce bread crumbs
1/3 to 1/2 cup stock
1/8 ounce ginger
Moisten the bread crumbs in the stock. Grind the nuts and garlic until smooth, adding in the bread crumbs once the nuts are finely ground. Stir in the ginger and set aside.
Peel the kohlrabi and cut into 1/8” slices. Bring the water, salt, olive oil, pepper, and saffron to a rolling boil in a medium pot. Add the kohlrabi and boil over high heat, stirring, until the kohlrabi has softened – about 7 to 10 minutes. Add the herbs and garlic sauce. Continue to cook, stirring, for 2 minutes. Grind pepper over the top to taste and serve.
Parsley, spinach, marjoram, and sage are used in other recipes in this collection.
What worked: This was a lot better than I expected it to be. Especially given that the garlic sauce is not garlicky at all. I'd prefer this as a thicker pottage, with only 2 cups water - but that may be my Curye on Brown Goo side talking. I haven't researched Opera enough to know if a soup or a pottage is more accurate. For now, I'll stick with the soupier side I got here.
What didn't: I didn't peel the kohlrabi as thoroughly as I should have; there were inedible fibrous bits to spit out. It was a bit more work than it was worth. I should do some research to check on the translation of the garlic quantity; for ten ounces of nuts one and a half heads of garlic makes more sense to me than cloves.
Will I make it again? I won't seek it out, but surprisingly, I wouldn't mind it.
I accidentally posted this briefly last week. It was meant to be this week.
Get the bulb, peel it, cut it into slices and put it into a boiling broth composed of water, salt, oil, pepper and saffron. Cook it vigorously rather than slowly. When it is done throw in a handful of fine herbs and a garlic sauce made with walnuts and breadcrumb, and the kohlrabi bulb all together and moistened with that same broth. When it has all come to a boil serve it with pepper on top.
You can prepare artichoke hearts, cardoon stems, cole and yellow rape the same way.
To prepare a garlic sauce with fresh walnuts and almonds. Get six ounces of fresh, shelled walnuts, four ounces of fresh Milanese almonds and six parboiled garlic cloves or one and a half raw ones. Grind that in a mortar with four ounces of crustless bread soaked in a meat or fish broth that is not too salty. When that is done, put a quarter-ounce of ground ginger into it. The sauce being well ground, there is no need to strain it but only to moisten it with one of those broths. If the nuts are dry, set them to soak in cold water until they have softened and can be shelled. (Opera, 1570)
1 bulb kohlrabi, 12-16 ounces
3 cups water
1/4 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon pepper
8 threads saffron
1/4 cup parsley, chopped
1 bunch spinach, trimmed and chopped
1/2 teaspoon marjoram
1/2 teaspoon sage
1 1/2 ounces walnuts
1 ounce almonds
1 clove garlic
1 ounce bread crumbs
1/3 to 1/2 cup stock
1/8 ounce ginger
Moisten the bread crumbs in the stock. Grind the nuts and garlic until smooth, adding in the bread crumbs once the nuts are finely ground. Stir in the ginger and set aside.
Peel the kohlrabi and cut into 1/8” slices. Bring the water, salt, olive oil, pepper, and saffron to a rolling boil in a medium pot. Add the kohlrabi and boil over high heat, stirring, until the kohlrabi has softened – about 7 to 10 minutes. Add the herbs and garlic sauce. Continue to cook, stirring, for 2 minutes. Grind pepper over the top to taste and serve.
Parsley, spinach, marjoram, and sage are used in other recipes in this collection.
What worked: This was a lot better than I expected it to be. Especially given that the garlic sauce is not garlicky at all. I'd prefer this as a thicker pottage, with only 2 cups water - but that may be my Curye on Brown Goo side talking. I haven't researched Opera enough to know if a soup or a pottage is more accurate. For now, I'll stick with the soupier side I got here.
What didn't: I didn't peel the kohlrabi as thoroughly as I should have; there were inedible fibrous bits to spit out. It was a bit more work than it was worth. I should do some research to check on the translation of the garlic quantity; for ten ounces of nuts one and a half heads of garlic makes more sense to me than cloves.
Will I make it again? I won't seek it out, but surprisingly, I wouldn't mind it.
