Kale & Wild Mushroom Roulade

Pottery courtesy of Emerson Burch

I discovered this recipe nearly 15 years ago, in a charity cookbook from Leeds, England that helped to fund improvements to a soup kitchen.  The book is called More Than A Meal: A Cookbook In Support Of The Homeless.  Many of the recipes are from famous chefs, celebrities and politicians.  Some were humorous, like Rowan Atkinson's Baked Beans on Toast, and John Cleese's recipe for cornflakes: "Buy a packet of cornflakes.  Open the cardboard box...pour some of the contents in a bowl...etc." But this one from Janet Gibson at St. George's Church, was not only beautiful, it is delicious.  Her recipe called for spinach, but as we have loads of greens this time of year, I thought I would try an adaptation.  The texture is not as soft with kale as it is with spinach, but the kale provides a lot of structure and therefore is easier to roll.  Either way, it is a tasty and beautiful way to eat your greens.

Ingredients: 1 lb kale, or mixed broad leafy greens 4-5 eggs, separated 1 Tbs white balsamic vinegar 2 Tbs butter, melted 1/4 cup shredded Parmesan cheese Sea salt and pepper 6 oz locally grown shiitake mushrooms, or a mixture of wild mushrooms, sliced 10-12 oz fresh goat cheese (can substitute sour cream and reduce the vegetable broth to 1/4 cup) 1/2 cup vegetable broth Canola oil 2 garlic cloves, crushed

Method: Preheat oven to 400 degrees.  Line a 12 x 18 jelly roll pan with greased parchment paper, then set aside. Wash and remove stems from the greens.  Blanch in a pot of boiling water for about 1 minute, or until they are wilted and bright green.  Remove from the water and drain or squeeze any excess water from the greens.  Chop very finely.  In a large bowl, mix together the chopped greens, egg yolks, vinegar, melted butter, parmesan cheese, sea salt and pepper.  Whisk the egg whites until soft peaks form.  Gently fold the egg whites into the mixture of greens until the mixture is evenly combined.  Pour the mixture into the lined jelly roll pan.  With a second piece of parchment paper, press the greens into the pan until you have an even layer and there are no holes or gaps.  Remove the top piece of parchment and place in the oven.  Bake for 10-15 minutes, or until the egg has set and the greens feel slightly spongy to the touch.

While the greens are baking, saute the sliced mushrooms in a pan with a little oil. When they begin to brown, add the goat cheese, broth, and garlic.  Stir over medium heat until combined well and warmed through. Set aside.  When the greens are finished baking, remove from the oven and place a clean cotton tea-towel over the greens.  Then place a large cutting board or a second jelly roll pan of the same size on top.  Holding the two firmly together, turn upside down to turn the greens out.  Remove the hot jelly roll pan, then gently remove the parchment paper from the greens.  If it sticks in any areas, use a sharp knife to separate the parchment without tearing a hole in the greens.  While the greens are still hot and steamy, use the tea towel (which is now underneath the greens) to gently roll the sponge (rolling the towel along with the greens).  This will allow the sponge to create some memory, and helps to prevent cracking.  Let rest for a few minutes.  Gently unroll and spread the mushroom mixture onto half of the greens, starting with the centermost side.  Roll again, adding more filling if necessary.

When it is a log shape, slice into pinwheels and serve immediately.  If it has cooled, then gently wrap the roll in foil before slicing and return to the oven to warm through.

Indian Summer Stew With White Beans, Chicken & Kale

For most chicken soups, I prefer to make them the day after I have made a whole roast chicken.  I use the bones to make homemade broth, and the leftover meat goes in the soup.  If I have any leftover gravy it goes in the soup as well.  No-waste cooking is great for the budget, and in this case, is the secret to getting the most flavor into  your bowl.  If you want to make a vegetarian version, or have not roasted a chicken lately, just remember to start with a good quality stock and make sure to roast the vegetables long enough to bring out the rich caramelized sugars.  When using homemade stock or gravy in this soup, remember to skim the fats from the broth or drippings as much as possible in order to keep the soup from being too heavy.

Ingredients: 4 small kohlrabi bulbs, peeled and cut into 1-inch pieces 2 medium sweet peppers, seeded and chopped into 1-inch pieces 2 carrots, trimmed and coarsely chopped Canola oil

3 stalks of celery, chopped 1 yellow onion, diced 4-6 garlic cloves, peeled and diced

1- inch piece of fresh ginger, peeled and grated 1 tsp paprika 1/4 tsp ground cumin 1/8 tsp white pepper

8-10 cups of chicken broth or stock 2 bay leaves

5 curly kale, kohlrabi, or collard leaves, (stems removed) washed and chopped About 2 cups of cooked chicken, chopped 1 lb white navy beans (dry), soaked, cooked until tender and drained Sea salt and black pepper Juice from 1 lemon Diced fresh tomato and hot sauce for garnish (optional)

Method: Preheat your oven to 375 degrees. Place the chopped kohlrabi, sweet peppers and carrots in a baking dish.  Toss with a little oil and season with sea salt.  Bake for about 45 minutes, or until the vegetables begin to brown on the tips.  While the vegetables are baking, saute the chopped celery, onion and garlic with a little oil in a large stock pot.  When they are tender, add the paprika, cumin, white pepper, 6 cups of broth, roasted kohlrabi, sweet peppers and carrots.  Stir to combine, then remove from heat.  Puree with an immersion blender.  Add the bay leaves and lemon juice.  Season with salt and black pepper to taste.  Simmer for about 30 minutes.  Add the chopped greens, beans and chicken.  Simmer until the greens are tender.  Serve with ripe diced tomatoes and your favorite hot sauce.

Baked Apples With Chestnut Puree & Cocoa Nibs

How exciting to find chestnuts at the Main Street Farmer's Market!  The Chattanooga Chestnut Tree Project is lead by UTC agriculture researchers who are working to restore the American Chestnut to the lower Appalachian region, while also supporting farmers who are looking for improved cultivars to grow in local chestnut orchards. These local beauties inspired a delicious afternoon snack or light dessert when paired with  this season's apple harvest.  You can use the chestnut puree as a dip for freshly sliced apples, or dress it up as a baked dessert. Either way, they pair well as a tasty seasonal treat.

Chestnut Puree: 1 lb fresh chestnuts 1-2 teaspoons local honey 1 1/2 cups milk, cream or coconut milk Juice from 1/2 lemon Freshly grated nutmeg (about 1/8 of a nut) Dash of ground ginger Dash of cloves Pinch of salt

Cut the chestnuts in half across the widest part and place in a saucepan.  Cover with water and boil for about 20 minutes.  The skins should slip off or peel easily.  Once the skins are removed, place the chestnuts in a blender or food processor, along with the other ingredients.  Puree until smooth.  Adjust spices, honey or lemon to taste.

Preheat oven to 400 degrees. Slice the apples (peel if desired) and place in a lightly oiled or buttered glass baking dish.  Bake until tender (about 15-20 minutes).  Serve warm with chestnut puree, drizzled honey and a sprinkle of cocoa nibs (can be found at Greenlife or Earth Fare).

Moroccan Spiced Butternut Squash & Red Lentil Soup

This soup is an absolute staple for fall.  I have had the most basic version of butternut squash soup, which is essentially boiled squash, onions and broth, pureed until smooth.  That soup is satisfying and delicious, But when you spice it up, toss in some fresh aromatics, and add some red lentils for protein, the whole thing goes to another level. This is a delicious, warm, and filling soup.

Ingredients:

One large butternut squash

Moroccan spice blend (see below)

1 1/2 cups red lentils

3 leeks

3 cubes of Rapunzel vegan vegetable bouillon with sea salt and herbs

a 3-inch piece of fresh ginger, peeled and grated 1-2 stalks of fresh lemongrass (optional) Chop if tender, or leave whole and remove before pureeing if it's woody and tough

5-6 cloves of garlic, minced

1-2 cups of diced tomato

1 bunch of fresh cilantro

Juice from 1-2 lemons

 

Moroccan Spices:

This is basically the same as the Ras-El-Hanout blend on Epicurious.com, with a few minor changes. Whisk together spices that are already ground, or use whole and grind in a clean coffee grinder or spice grinder. Keep in mind that you may need less of the spice blend if the spices are freshly ground. The Neo Masala Indian Spice Blend by Alchemy Spice is very similar to this one, and can be used as a substitute if you don't have time to blend your own. 1/2 tsp each of the following:

Cumin

Sea salt

Black pepper

Fenugreek

Turmeric 1/4 tsp each of the following:

Cinnamon

Coriander

Cayenne

Allspice

Cloves

 

Method:

Preheat oven to 375 degrees. Peel, seed and cut the butternut squash into cubes and place on a baking sheet. Toss with some oil and sprinkle some of the Moroccan spices over the cubes and roast in the oven until the tips begin to turn dark brown.

 

Meanwhile, trim the green parts from the leeks and chop the tender white parts. Place in a large stock pot with some oil. Saute on medium-high heat until tender. Add the lemongrass, garlic, ginger, stock cubes, lentils, and 2 tablespoons of the spice blend. Stir until combined, then add 8-10 cups of water. Stir occasionally. Allow to boil a few minutes, then reduce heat, cover and simmer until lentils are very tender. When the lentils are cooked completely, add the cooked butternut squash. Remove from heat and let cool enough to puree safely. Remove the lemongrass stalks if they are whole. Either with an immersion blender or standard blender, puree the soup until smooth.

 

After the soup is pureed, warm through on low heat. Stir in the diced tomato, chopped cilantro and lemon juice. Add water if too thick. Season with more salt or spices to taste.

Fall Market Salad With Caramelized Onions, Bacon & Blue Cheese

This selection of salad greens are all in a bitter/sour flavor family. Alone, they might be challenging for some to enjoy.  But when they share a plate with sweet onions and apples, and rich and salty bacon and blue cheese, the flavors are perfectly balanced.  There is no need for a fussy salad dressing when your mouth lights up with all of this flavor.  A good oil and vinegar drizzle before serving is all it needs.

Ingredients: One head of pac choi, stems and greens chopped 2 cups of arugula 1 bunch of radish greens 1 bunch of radishes, sliced 1 golden delicious apple, sliced 1 lb link 41 bacon, cooked crispy 3-4 sweet onions, sliced and caramelized until golden brown. (See recipe for Caramelized Onions) Roquefort or Stilton blue cheese Olive oil Golden balsamic vinegar, or your favorite sweet light vinegar

Method: Slice and caramelize the onions.  See recipe for Caramelized Onions for instructions. Let cool. Cook the bacon until crispy and let rest on a paper towel to blot the grease. Wash the greens, arugula and pac choi.  Chop or tear the leaves to the desired size.  Chop or slice the pac choi stems, the radishes and the apples.  Assemble the vegetables and apples, then top with caramelized onions, crumbled bacon and blue cheese.  Drizzle a little olive oil and golden balsamic vinegar on top and serve.