This Weeks Box 4/6/2013

Here is the list
fuerte avocados
red leaf lettuce
satsuma tangerines
pink lemons
daikon radish
green onions
large leek
lil gem lettuce
eggs from Psalter Farms
Pickled Carrots and Daikon (Do Chua)
Vietnamese Pickled Daikon and Carrot 
Try this daikon and carrot pickle recipe once and then tweak the recipe to your liking. Variations include adding tangy-sweet-pungent pickled shallots to the mixture, as well as making heavier on the carrot side than the daikon side. I prefer to keep a ratio of say 2:1 of daikon to carrot as I like the mild bite of daikon radish. I like a tangy-sweet flavor whereas you can alter the ratio of sugar to vinegar to make the brine sweeter, and hence affect the pickle’s flavor.
Makes about 3 cups
1 large carrot, peeled and cut into thick matchsticks
1/2 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1  1/4 cups distilled white vinegar
1 cup lukewarm water
1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.
Baked leeks
First of all, wash your leeks real good. Leeks are in the garden a long long time. It is not uncommon that each section will have some grit at the base where the leaf meets the stalk. Cut them in half longwise and then hold them under water for a good rinse.
lay the leeks out in a 9×9 baking dish. Give a thought about what else you might throw in there from this weeks box. Daikon bakes up nice actually. Green onions and leeks are practically kissing cousins, so that one is a no brainer there.
Once you have laid out your veggies, generously pour olive oil over the top.  Add a few tablespoons of red wine and grate some parmesan and sprinkle it over the veggies. Put some course pepper and your favorite herb. Cook for one hour at 350 degrees. 
Serve next to potatoes or risotto.
Leek and Swiss Chard Tart

Bon Appetit, October 1999
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (I used a basic tartdough instead)
2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used whole milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.

the dinosaurs are back.

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