Eating Local: Kohlrabi, Part 2

In our recent drive to eat produce all farmed locally, we've made some scrumptious zucchini and basil pasta as well as zucchini fritters and a creamy kohlrabi. If you aren't familiar with kohlrabi, be sure to go back and check out that previous post, as it explains how this non-traditional little vegetable is used and what sort of taste and texture you'll be getting.

Today we use the kohlrabi again in two very different ways - first in a delicious and quick one pot meal, and second as a side slaw to accompany flame grilled hot dogs!

For our first meal, we're actually just using the kohlrabi leaves, not the bulb at all. They are much more firm than typical greens like lettuce or spinach, and won't wilt while being cooked, so they retain a great texture and offer a slightly salty flavor after being heated.

To get this simple meal going, just put your meat in the bottom of the pan (depending on which meat you choose, you may need to brown on the skillet first) and then roughly chop up and throw in whatever vegetables you've got around - we used onion, baby carrots, zucchini, and kohlrabi leaves. Potatoes, bell peppers, and anything else also go great in these. Top with whatever seasonings you typically enjoy - salt, pepper, and Italian seasonings are a great starting point.

To keep things moist and add in some extra flavor we pour in a can of Campbell's garlic recipe starter - but any sauce you like like would work here, like cream of mushroom soup, an alfredo with extra garlic added in, or anything else you've got on hand that's a little creamy.

We happened to have boneless country style pork ribs in the freezer needing to be used, which offered a very hearty meat component, but honestly any meat would work here - chicken thighs, chicken leg quarters, diced pork or beef stew meat, and so on. Cook in the oven at 375 - 400 degrees about an hour and then serve over some cooked rice for a fast, tasty, and filling dinner.

Now on to something that gets to the heart (or bulb) of the matter. Because the bulb has the texture of a radish but is less biting or "spicy' than that particular vegetable, Kohlrabi is equally good paired in less savory dishes or even in dishes with fruit.

Here we're going to make a very quick and simple "slaw" by just cutting up matchsticks of apples and kohlrabi (be sure to peel off the outer layer on the kohlrabi first).

You'll want to cut the matchsticks pretty thin, as you don't want a crazy crunch here, just a subtle mixing of apple and vegetable.

Toss in some olive oil and the juice of a fresh squeezed lemon and then season with salt and pepper and you're good to go.

This is a very basic, fresh slaw, but if you have a preferred creamy slaw recipes you like to use - have at it! Here we're serving our slaw with some grilled hot dogs as a healthier side.

Eating Local: Kohlrabi, Part 1

A few weeks ago we showed how to make a quick and delicious zucchini and basil pasta made with local ingredients procured at the farmer's market, and it had us wanting to do more with locally grown ingredients.

While browsing the vendors, we discovered almost all of them carried a vegetable we'd never even heard of before but that apparently grows well in Montana: kohlrabi.

Interest thoroughly piqued, we went on a quest to discover how to cook and eat these odd little guys. If you've never had kohlrabi, it's a small bulb covered by a hard peel and topped with thick leafy greens. Texture-wise the interior of the bulb is quite a lot like a radish, but the flavor is less biting.

Interestingly, kohlrabi can be eaten either raw or cooked, and you can equally use either the leaves or the bulbs - and in this dish below, we used both at the same time!

Here's the kohlrabi and a massive zucchini we picked up last weekend at the farmer's market:

Because the zucchini was so huge, we needed a way to use a lot of it, so we decided to do fritters. Here Megan has used a cheese grater to grate up the zucchini, half a white onion, and a small potato.

The shreds get all mixed together and lightly salted to draw out the moisture, as you don't want any excess liquid when these fritters hit the frying pan.

To really ensure all the liquid is gone, we set the shreds in a colander and let them sit for about half an hour.

After thoroughly drying, we add in flour and baking powder and mix it all up, then form into several large patties.

Now the fritters get tossed into a large skillet with some hot oil to get frying.

Flip 'em over after they finish browning on each side!

"So that's cool" you're probably thinking, "but where the heck is the kohlrabi?" We're getting there! For another side, I've peeled and diced some kohlrabi (and onion) and pulled off the leaves, which will get used later.

First we're going to start cooking the kohlrabi and onion in few tablespoons of butter and let them soften.

While that's happening, we'll roughly chop the kohlrabi leaves so they can join in on the action.

A few minutes later they go in the skillet to cook. These thick, fibrous leaves won't shrink up nearly as much as spinach, so what you chop will be very close to what you get at the end of cooking.

Next we throw in a dash of heavy cream and a few seasonings, including salt and surprisingly nutmeg, which adds a nice little change in the flavor. A few minutes of reducing down and you've got a creamy delicious side that uses both the bulb and the leaves of the kohlrabi.

Your main dish can really be anything - we decided to go for broke on the heavy, savory flavors and stuff chicken drumsticks with cheese and then wrap them in bacon. Some Italian seasonings on top seals the deal as they hit the 400 degree oven.

After about 40 minutes you get sizzling, cheesy wonder wrapped in hot crispy bacon.

Here it all is together: some delicious creamy kohlrabi (with just enough crunch to be satisfying), a zucchini fritter, and some bacon-wrapped chicken drumsticks.

Check back soon, as we'll be taking another look at how to use kohlrabi and locally grown zucchini in very different ways next!

Mango Puree

In the mood for a cold refreshing dessert while the heat is still on? Here's a little something we put together for an ice cream social the other week when mangos were on sale at Smith's for 50 cents a piece.

This one is mostly fresh fruit with just a bit of dairy, so it's both tasty and more on the healthy side. For some amazing mango puree, you'll need:

• 5 – 6 mangos, ripe
• 1 lime
• 2 egg whites
• 1 pinch salt
• 1/4 cup sugar
• 6 – 7 tbsp. heavy whipping cream (sorry, half and half won't cut it here)

To start this off, use a vegetable peeler to remove the skin from the mangos. In the picture below, you can clearly see the differing levels of ripeness - the ones at the top are the most dark in color and are much softer, while the ones at the bottom are lighter and more firm.

We're going to set aside two of the mangos to dice and use as a topping, so you'll probably want to go with the firmer ones there. If your mangos aren't ripe at all though, they won't be a pleasant texture to eat whole, so in that case you'll want to puree the hardest mangos.

We simply roughly chop 4 or 5 of the mangos and run them through a food processor for a few seconds - there's nothing added at this point, and this puree alone is already tasty and could go in any number of dishes or used as a side or topping.

We're going to add in just a bit of acid and a countering flavor by squeezing in some fresh lime juice - if you want less acidity and more mango, omit entirely or use less lime.

Take your remaining 1 -2 mangos that weren't pureed and dice them into large squares. You can squeeze lime over those as well if you want, then set those aside in the fridge as you won't need them till later.

Now it's time to get the dairy elements going in a separate bowl!

To start, we're whipping just the egg whites and sugar until stiff, then add in around six tablespoons of heavy whipping cream and continue to beat until peaks form.

Fold the cream mixture into the mango puree and then set it in the refrigerator. If you wait 3 - 4 hours you have something like a sorbet that's very tasty on its own or as a desert topping, but if you wait overnight it will set up into a more solid form like a mousse. Throw some of the diced mango in a bowl and top with the puree to serve.

While good on its own, mix in some muesli or granola for a delicious and healthy breakfast the next morning.

Eating Local: Zucchini and Basil Pasta

Living in a colder climate with a few extra months of winter than the southern parts of the nation, there isn't a big window for a wide range of fresh, locally grown produce in Montana, so you've got to strike the farmer's market while it's available in just a few short months.

From now through the end of the summer, we'll be planning a Saturday meal around whatever interesting local vegetables and meat we can find while walking down to the farmer's market.

This last weekend we came away with the beautiful basil and zucchini pictured below. Not only are they leagues ahead of their store counterparts in terms of flavor, color, and aroma - they are also a better deal. Those zucchini were 4 for $1, and the bunch of basil - about 3 times the amount you'd get in a package at Walmart or Albertsons - was $2.

For our first local-based meal, we're going with a simple one-pan pasta (although because we're silly, we're going to use two pots instead). If you want to give it a shot, you'll need:

• Two small zucchinis
• 1 bunch fresh basil
• 1 handful cherry or grape tomatoes
• 1 handful button mushrooms + butter for sauteing
• 4 – 5 cloves garlic
• 1 white onion
• 1 box fettuccine or linguine (long noodles work great, but if you prefer shaped pasta, go for it!)
• 1 tbsp. olive oil
• Parmesan (preferably block-style for shaving, but pre-grated will do in a pinch)
• Salt and pepper to taste

We already had onions, mushrooms, and tomatoes on hand, or we would have bought some of those at the market as well!

Nearly everything (except the mushrooms) are all going into one single pot, so to get started we slice and dice all the vegetables.

First we're going to be sauteing the mushrooms separately so they can have a buttery flavor rather than getting mushy boiling in water with all the other ingredients.

Now everything else - the pasta, the oil, the vegetables and about 4 to 4/12 cups water - all go into the pot together at once to cook at the same time. This cuts down on the number of dishes you use and makes pasta meals much simpler, without having to blend and heat a sauce separately.

Everything in one pan gives a great fresh flavor as all the ingredients mingle together.Because of the difference in cooking times and methods, we won't be using our normal homemade pasta, but rather going with standard store bought dried pasta.

This should cook over a high heat so it boils during cooking, allowing the pasta to get al dente and the vegetables to properly heat through.

Be sure to stir with tongs frequently as the water reduces down so everything cooks evenly - you don't want to end up with a few crunchy strands of pasta and some undercooked zucchini. Give it a taste at this point, and you'll probably want to add in some salt. If the flavor isn't quite where you want it, you can also add in some chicken or vegetable stock and let it further reduce.

Once the water has reduced down, just set it aside for about two to three minutes for the remaining liquid to thicken up.

To assemble, spoon over some of the sauteed mushrooms and then add some more diced fresh basil on top as garnish, along with some shaved slices of parmesan and cracked black pepper.

Thanks for checking in on our first look at local-based meals, and be sure to check back in as next week we'll be trying out something very different: kohlrabi!

Spicy Cauliflower

Burgers and ribs are all well can good, but sometimes we like to experiment with much different textures and flavors. Much like Liz Lemon's "I'm a flip flopper," we do our fair share of vegetarian meals in with all the delicious chicken fricassee and grilled paella.

This one was a quite unusual recipe we decided to give a try that's essentially like boneless buffalo wings - only with vegetables instead of meat, and with an agave dipping sauce rather than blue cheese. For this offbeat and non-traditional dinner, you'll need:

• 3 tbsp. Milk
• 1/4 cup Flour
• Garlic Powder 
• Salt
• 1/2 Head Cauliflower
• 2 tbsp. Butter
• Hot Sauce
• 1/4 cup Soy Sauce
• 1/4 Rice Vinegar
• 1/2 cup Peanut Butter
• Agave Syrup
• Lime
• Whole Ginger Root, grated

To get this started, we're going to pull the cauliflower florets apart and then cut them in half to make them bite sized and more manageable.

In addition to a batter, there will be two sauces to make - a spicy sauce to coat the cauliflower, and a sweet sauce for dipping to cool the burn! If you aren't familiar with that little brown guy next to the lime, that's what fresh ginger root looks like - you can usually find this in any given non-Walmart grocery store with the produce.

The cauliflower is first tossed in a light batter of milk, flour, garlic powder, and salt. There are lots of vegan recipes we've seen that just use water instead - we don't recommend going that route.

You could also go full monty the other direction and use your favorite onion ring / hush puppy / fish fry batter and fry these rather than bake them, but that sort of defeats the purpose of using healthy cauliflower in the first place. It's all about balance here!

For a fun variation, you could also pop in Parmesan cheese at this point for a flavorful crunch when the cauliflower is done baking, and then just skip the spicy sauce.

After being lightly battered we're going to put these on a baking sheet and pop them in a 450 oven for about 8 - 10 minutes.

Now its time to make the sauce. You can take this any flavor you want just by swapping out the base ingredients here. We went with butter, soy sauce, rice vinegar, and hot sauce. If you couldn't tell from the picture below, we put waaaaaaaaaaaaaaaay too much hot sauce and ended up with something super spicy! Instead of buffalo, you could do BBQ sauce, teriyaki, or anything that sounds good to your palette.

The sauce gets whisked up and then reduced down over a low boil while the cauliflower bakes in the oven.

After starting to get golden brown, we pull these piping hot veggies out of the oven to get coated in sauce.

After being tossed in the buffalo sauce, return the cauliflower to the oven for another 2 - 3 minutes to finish cooking.

If you wanted to, you could totally dip these in any given ranch, blue cheese, or yogurt-based sauce (and we recommend you do!) but we went a bit weird and tried something different. Here Megan is mixing together peanut butter with rice vinegar, a dash of soy sauce, grated ginger, fresh squeezed lime, and agave syrup. The result is more Indian inspired and a much different experience than you'd typically have with buffalo wings.

Now it's time to serve up - toss some cauliflower bites on a plate with a side of dipping sauce and you've got either a vegetarian friendly finger food for a party, or a fun weeknight meal for a real change of pace!

Homemade Crumbling Cheese and Street Tacos

Our cheese making adventures have continued steadily since first whipping up a batch of delicious, creamy ricotta last month. Having mastered ricotta and even making some amazing mascarpone, we next tried out a personal favorite: queso blanco.

We've been buying this crumbling cheese for years to use in our pulled pork nachos and other Mexican dishes, so it only made sense to make some at home. Although there are more steps in this process than from ricotta or mascarpone, there's actually less ingredients. All you need here is one gallon of whole milk, 2 tsp. of citric acid, and another tsp. of salt.

If you want to throw in extra herbs or seasonings, cilantro is a good option. Below you can see we're also using a thin sieve and some cheese cloth.

To start this we're cooking the milk slowly to 195 degrees. As soon as it hits the proper temp, we pull it off the heat and add in the citric acid, which will make the curds form.

The milk and citric acid is covered and left to sit for a full five five minutes, until the curds and whey separate. Here we're pouring the curds into the sieve and cheese cloth, with a bowl underneath to catch the whey.

After draining for a few minutes, here's our cheese, which will be tasty but isn't yet in the right shape and consistency.

To get it where we want it (and ensure we get that awesome crumbly texture), we wrap the curds tightly in cheese cloth and form it into a wheel shape.

We need to put some constant pressure on the cheese for about an hour. Since I don't fancy standing there pushing down for 60 minutes, I've filled the empty milk jug about 3/4 up with water and am using two plates to squeeze the cheese. This will remove any excess liquid and give us the texture we want.

After an hour the cloth is removed and we've got a wheel just like the "queso fresco" branded cheese you'd get at the supermarket with the exact same flavor and ability to easily crumble. Here's we've crumbled up half the wheel to use for street style tacos and corn on the cob!

This will be a combination of indoor and outdoor cooking, with the corn to be grilled outside, while the taco meat will be pulled pork. We'll make that in the crock pot just like with our game day pulled pork nachos, but we'll use taco seasonings instead of our usual rub.

Mexican street corn is a whole different beast from traditional corn on the cob, as its served slathered in sauce and rolled in cheese. Here Megan has whipped up a sauce of mayo, chili powder, garlic powder, lime juice, and pepper. Feel free to improvise here - throw in any seasonings that strike your fancy!

Here's our cooked corn, pulled fresh off the grill and ready to be taken to the next level.

First Megan is brushing them with the sauce, which will let the cheese adhere to the sides.

Now its rolled in our awesome homemade cheese and ready to be mesilly (and make not mistake - this is messy) devoured.

Here's our corn with the "street" style tacos - a layer of homemade guacamole, some tender and juicy pulled pork, diced tomato, cilantro, a whole mess of crumbly cheese, and a squirt of fresh lime.