Wednesday, June 9, 2010

In Which We Meet Turnip Dave and Eat Kebabs

The farmers' market has begun! We got lovely beef kebabs, cherry tomatoes, and asparagus. And, please forgive the repetition, we had just a few more things frozen from last year (shrimp and mango) and - gasp! - 6 more roots that needed to be used up. As we were completely out of root ideas, we put Dave on the job. He's a cocktail master and leftover genius, but we weren't sure how he would do with old parsnips and turnips. We shouldn't have worried. The resulting hash was delicious and, to prove it, the kids asked for seconds.

Turnip Dave's Root Hash

makes enough for a small side for 4 adults or 2 generous sides

3 turnips, grated
3 parsnips, grated
1/4 cup chopped fresh parsley
1/8 cup chopped fresh oregano
1 teas. sugar
pinch salt
2 TBSP safflower or canola oil

Put all ingredients except oil in a mixing bowl and mix well. 

Heat oil in a frying pan over medium low heat. Add mix from bowl and press down with a spatula. Turn every 5 minutes until it is all thoroughly browned, ~ 45 minutes.


Kebabs

makes enough for 4 adults with a few side dishes

1 lb. raw shrimp, peeled but with tails on

Shrimp marinade
1/2 cup lime juice
1/4 cup tequila
1/4 cup olive oil
1 teas. salt
1/2 teas. pepper
1 chipotle pepper, finely chopped
2 teas. adobo sauce from chipotles

mix marinade well and place in a covered dish or ziploc bag. Add shrimp, stir well, and let sit, stirring every once in a while.

1 lb. beef steak kebab (1 inch cubes)

Steak marinade
1/4 cup tamari
1/4 cup toasted sesame oil
3 TBSP rice vinegar
1 TBSP sesame seeds
1 teas. sugar
1 teas. grated ginger
1/2 teas. wasabi paste
1/8 teas. crushed red pepper

mix marinade well and place in a covered dish or ziploc bag. Add steak, stir well, and let sit, stirring every once in a while.

1 quart cherry tomatoes

2 mangoes cut into 1/2" chunks or 1 pint strawberries, green removed

Marinate the steak and shrimp 1 hour up to overnight prior to grilling. Alternate shrimp, steak, cherry tomatoes, and mango or other fruit on skewers. Grill 5 to 10 minutes, depending on grill heat, until meat is medium rare.


Hollandaise sauce for steamed or grilled asparagus

makes enough for 2 bunches asparagus

This is salty, and re considered reducing the salt, but served over steamed asparagus, it was perfect. If cooking the asparagus in any way that calls for salt, reduce the salt in the hollandaise by half.

1 stick butter cut into 1/2" pieces 
2 TBSP water
1 TBSP vinegar
1 teas. salt
1 teas. pepper
4 egg yolks
1/2 lime, juiced
2 TBSP water

Heat water in the bottom of a double boiler. 

In the top of the double boiler pan set directly onto the stovetop bring water, vinegar, salt, and pepper to a boil and then place it onto the double boiler bottom. 

Add in the egg yolks, whisking until they are slightly fluffy.

Remove from the heat and whisk in the butter chunks. Then whisk in lime juice and remaining 2 TBSP water.

Serve immediately or keep warm over a warm water bath.


Cherry Sorbet 

2 cups sugar
2 cups water
1 cup puréed and strained cherries in syrup
4 teas. lemon juice

Combine sugar and water in a saucepan and bring to a boil. Boil until sugar dissolves. Cool.

Add cherries and lemon juice. Pour into an ice cream maker and freeze for 25 - 30 minutes. Remove from ice cream maker, place in a freezer-proof container with a lid and freeze for at least 2 hours more.

We served these in Gourmet Cookbook's popovers (which we called homemade cones!). The popovers have no sugar and were a great contrast to the sweet sorbet. The kids loved it, too.