Author Archives: Pumpkin Ridge Gardens

Leek Gratin

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  • 6 leeks
  • 5 Tbsp. butter
  • 3 Tbsp. flour
  • 1 ½ c. milk
  • 6 oz. soft goat cheese
  • 4 oz. pancetta (optional)
  • 1 ½ c. grated gruyere
  • salt and pepper
  • nutmeg

Slice leeks into thin rounds about ¼” thick. Slice pancetta into strips. Saute pancetta and leeks in about 2 Tbsp. butter until soft. Meanwhile, make a white sauce: melt 3 Tbsp. butter and stir in flour. Cook over medium heat for 3-5 minutes. Slowly add milk while stirring constantly. When white sauce has desired consistency, stir in goat cheese. Season with salt and pepper and a pinch of nutmeg. Transfer leek and pancetta to a gratin dish. Pour white sauce over leeks. Sprinkle grated cheese over the top. Bake in a 350 degree oven until bubbling and brown, about 25-30 minutes.

Leek Frittata

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  • 2 Tbs. olive oil
  • 2 large leeks, sliced into rings
  • 8 eggs
  • 2 Tbs. sour cream
  • 1/3 cup grated Parmesan
  • 2 Tbs. fresh chives or scallion greens (optional)
  • ½ tsp. salt
  • ¼ tsp. white pepper

In a 10 inch oven proof skillet, warm the olive oil over medium high heat.  Add the leeks and sauté, stirring occasionally, until the leeks are tender.  Remove pan from heat.  Meanwhile whisk eggs lightly. Whisk in sour cream, Parmesan cheese, chives or scallions, salt and pepper.  Pre-heat the broiler.  Place the skillet back on low or medium low heat.  Gently pour in the egg mixture, stirring to evenly distribute the leeks throughout the eggs.  Reduce the heat to low and cook, without stirring, for about 8 minutes or until the eggs are set and only the top remains uncooked.  Place the pan under the broiler for 1 to 3 minutes, until the frittata top is lightly browned and the eggs are completely set.  Loosen the frittata with a large spatula and slide it onto a serving plate.  Sprinkle with additional Parmesan cheese and a sprinkling of chives or scallions.  Cut a generous wedge for each diner.  If the frittata is too set in the pan for easy removal, simply cut the wedges in the pan.  Serves 6.

From The Onion Book by Jan Roberts-Dominguez.

Leek and Tomato Sauce

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  • 2 leeks
  • 2 Tbs butter
  • 2 Tbs olive oil
  • 1 zucchini
  • 1 sweet pepper
  • 4 medium tomatoes
  • 2 cloves garlic
  • salt and pepper to taste

Chop all vegetables (approx. ¼ inch).  Peel tomatoes, if desired.  Saute leeks in butter and olive oil until translucent.  Add zucchini, sweet pepper and garlic and saute five minutes longer.  Add tomatoes, cover and cook twenty minutes.  Taste and add salt and pepper.  Serve over any pasta or firm white fish.  This recipe can be expanded with carrots, celery, beans or just about any other vegetable you like.

Lamb Saag

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  • 4 lamb shanks
  • 2-3 Lbs. spinach
  • 1 onion, chopped
  • 4 Tbs. ghee (or butter and oil mixed)
  • 1 tsp. brown mustard seed
  • 1/8 tsp. asafetida
  • 1/8 tsp. cayenne
  • ½ tsp. ground coriander
  • ¼ tsp ground black pepper
  • 1/8 tsp. grated nutmeg
  • ¼ tsp. turmeric
  • 1 tsp. ground cumin
  • 3 Tbs. water
  • 3 Tbs. cream (or use sour cream or yogurt)
  • 2 tsp. salt

Cover lamb shanks with water in a large pot.  Add 1 tsp. salt and bring to a boil.  Simmer until the lamb is starting to loosen from the bone.  If you have time, put boiled lamb shanks onto the grill to brown.  Chop lamb and set aside.

Meanwhile, wash spinach and strip leaves off of stems.  Chop coarsely.  Combine cayenne, coriander, black pepper, nutmeg, turmeric and cumin in a small bowl, add water, and stir well.  Melt the butter and oil (or ghee) in a 5-quart pan over moderate heat.  Add mustard seed and cook until it starts to pop.  Add asafetida and let it sizzle, then add spice mixture and onion.  Fry for about 2 minutes.

Add spinach to pan, sprinkle with 1 tsp. salt.  Cover and reduce heat.  Stir occasionally until spinach is all bright green and very wilted.  Add water if necessary.  At this point, the saag can be removed from heat and can sit if necessary.  Before serving, put spinach in a food processor and puree.  Return it to the pan, add chopped lamb, stir in cream and reheat briefly.

Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.

Lamb Chops With Parsnips

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  • 2 1/2 tablespoons extra-virgin olive oil
  • 4 medium parsnips (about 1 pound), peeled and sliced 1/3 inch thick
  • 3/4 cup frozen apple juice concentrate (6 ounces), thawed
  • Zest and juice from 1 lemon
  • 2 tablespoons drained prepared horseradish
  • Salt and freshly ground pepper
  • 8 lamb loin chops, 1 inch thick (2 1/2 pounds)

In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the parsnips and cook over moderately high heat, turning once, until golden and tender, 6 to 7 minutes. Transfer the parsnips to a plate.  Add the apple concentrate to the skillet and boil until syrupy and reduced to 1/4 cup, about 8 minutes. Add the lemon zest and juice, the parsnips and 1 tablespoon of the horseradish. Season with salt and pepper and keep warm.  Meanwhile, in another large skillet, heat the remaining 1/2 tablespoon of olive oil until shimmering. Season the lamb chops with salt and pepper, add them to the pan and cook over high heat, turning once, until the meat is cooked but still pink throughout, about 7 minutes.  Transfer the lamb and parsnips to plates. Spoon the sauce over the lamb, top the chops with the remaining 1 tablespoon of horseradish and serve.

Kohlrabi Puree

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  • 4 kohlrabi bulbs with leaves
  • 2 Tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 ounces mushrooms, quartered
  • 3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
  • salt and pepper to taste

Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. Cut the bulbs into 1-inch chunks. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Do not let garlic brown. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and all the remaining ingredients. Purée until smooth. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes.

Makes 6 portions.

Kohlrabi and Chicken Stew

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  • 3-4 lb. Chicken
  • 2 lb. kohlrabi/broccoli stems
  • 3/4 lb. Carrots
  • 4 Tb butter
  • 4 cups sliced onions
  • 1 cup peeled, chopped tomatoes
  • 2 tsp salt
  • 1 tsp black pepper
  • pinch saffron threads
  • 1/4 tsp turmeric
  • 1/2 tsp cinnamon
  • 2 tsp ground coriander
  • 1 quart chicken broth or water
  • 4 sprigs parsley
  • 1/2 small cabbage

Cut chicken into serving pieces. Peel kohlrabis and/or broccoli stems; cut larger ones into 1-inch chunks. Cut cabbage into 1/4-inch strips. Peel carrots and slice diagonally into 1/2-inch thick pieces.

In a large saucepan, heat the butter and sauté the onions, tomatoes, salt and spices for 4-5 minutes. Add the chicken and cook for 5 minutes. Add the broth or water and parsley. Bring the broth to a boil, reduce heat, cover and simmer for 20 minutes. Add the kohlrabis and carrots, cover, and simmer for 10 minutes. Finally, add the cabbage and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.

Adapted from The Victory Garden Cookbook by Marian Morash

Kohlrabi and Apple Salad

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  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coarse-grained mustard
  • 3 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon sugar
  • 2 lbs. kohlrabi, bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
  • 1 Granny Smith apple

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

From Gourmet October 1992.

Kim Chee (Korean Pickled vegetables)

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  • One head of Chinese cabbage, shredded
  • One bunch spring onions, chopped
  • One cucumber, sliced thin
  • A couple of cloves of garlic, finely chopped
  • About ¼ container of salt
  • About ½ jar of kimchee paste (available from Asia Market, near the Japanese section)
  • Absolutely Optional, a fresh chilli (red preferably) finely chopped.

In a large non-metallic bowl layer the vegetable, sprinkling each with salt.  When you have used up everything put a plate on top and a very heavy weight.  Leave for eight hours to extract most of the water from the vegetables.  Rinse the vegetables THOROUGHLY…you’ll never get rid of the real saltiness, but do your best.  Add the kimchee paste and mix well into the vegetables.  Put into sterilized jars.

This is a fresh pickle, normally made every day in Korea.  It will last about 3 to 4 days in the fridge.

Great with plain rice or to spice up a bland meal.  I’m told it aids digestion.

This amount should fill two 2lb jars and maybe a bit more!!!

Kale Salad

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  • 1/8 cup flax or olive oil
  • 1/8 cup lemon juice
  • 1 Tbs. soy sauce
  • 1 bunch kale
  • 1 small onion thinly sliced
  • shredded carrot
  • ¼ cup  sunflower seeds
  • sesame seeds
  • sprouts (optional)
  • sliced mushrooms (optional)

Mix oil, lemon juice, and soy sauce.  Add the thinly slice onion and set aside to marinate while preparing salad greens.  Wash and coarsely chop the greens and place in a large bowl for easy mixing.  Add carrots, seeds, and any optional ingredients to the greens and mix gently by hand.  Pour dressing and onion mixture over greens and continue mixing by hand to insure even coating and aiding absorption of the dressing.  Let sit for 20-30 minutes before serving.