Author Archives: Pumpkin Ridge Gardens

Kale Custard with Sautéed Radishes

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  • 1 ½ lbs. kale, stems removed
  • 1 cup milk
  • ½ cup whipping cream
  • 2 cloves garlic, peeled and crushed
  • ½ tsp. dried summer savory
  • ½ cup fresh white bread crumbs
  • 4 Tbs. (1/2 stick) unsalted butter
  • 3 large eggs
  • 1 egg yolk
  • salt and pepper
  • 1 shallot, peeled and minced
  • 2 cups radishes, trimmed and thinly sliced

Preheat oven to 350 degrees.  Butter six small ramekins and set aside.  Cook the kale in a pot of boiling salted water (1 Tbs. salt to one quart of water) until quite tender, about 8 minutes.  Drain and rinse under cold water.  Squeeze the kale to remove as much water as possible, chop finely and set aside.  In a small saucepan, scald the milk and cream with the garlic and savory (do not let the milk boil).  Remove the pan from the heat, cover, and set aside for 5 minutes.  Discard the garlic.  Add the bread crumbs to the milk and cream, stir, and set aside.  In a large skillet, melt 2 Tbs. of the butter over medium-high heat.  Add the chopped kale and cook until any liquid has evaporated, about 5 minutes.  Remove from heat and set aside.   In a large bowl, whisk together the eggs, egg yolk and the milk mixture.  Stir in the kale and season to taste with the salt and pepper.  Pour the mixture into the prepared ramekins.  Place the ramekins in a baking dish, add enough boiling water to reach halfway up their sides, and bake until the custards are firm in the center, 25 to 30 minutes.  Let sit for 5 minutes, then unmold onto the center of six warmed plates.  Cover loosely with aluminum foil and keep warm in a low (200 degree) oven.  Melt the remaining butter in the skillet.  Add the shallot and cook until it begins to turn transparent.  Add the radishes a sauté just until they are heated through.  Remove from heat and season with salt and pepper.  Arrange radish slices around the kale custards and serve immediately.

From Farmhouse Cookbook by Susan Herrmann Loomis.

Kale Chips

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  • Kale
  • Olive oil
  • Salt
  • Pepper
  • Grated Parmesan Cheese

Tear kale leaves off stems and into bite sized pieces.  Drizzle with olive oil then sprinkle with salt and pepper.  Toss gently.  Spread kale onto a baking sheet and place under a broiler set on high.  Cook for 2-3 minutes (until kale starts to brown), turn kale over and replace under broiler.  Brown other side of kale, remove from oven and sprinkle with Parmesan cheese.  Serve warm.

Kale Calzones

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The recipe for kale calzones in The Victory Garden Cookbook is a great way to use your kale.  The following is an outline of the recipe:

Sauté chopped kale in olive oil with garlic, rosemary etc. (blanching the kale first will make it more tender).  Make bread dough, roll out into 8″ rounds, on one half of round place kale, grated mozzarella, and optionally tomato sauce and sausage or salami.  Fold over making a turnover shape, crimp edges and prick top with a fork.  Bake at 375-degree oven for 25 minutes.

Kale and Lamb Saag

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  • 4 lamb shanks
  • 15-20 leaves kale and other greens
  • 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 kale 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 chopped lamb and kale to pan, sprinkle with 1 tsp. salt.  Cover and reduce heat.  Stir occasionally until kale is all bright green.  Add water if necessary.  At this point, the saag can be removed from heat and can sit if necessary.  Before serving, stir in cream and reheat briefly.

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

Insalata di Zucchine

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  • 1 pound very thinly sliced zucchini
  • salt and freshly ground pepper
  • 12 large slivers parmagiano cheese
  • juice of 1 large lemon
  • fresh Italian parsley leaves
  • 6 tablespoons extra virgin olive oil

Remove their ends and soak the zucchini in a bowl of cold water with a little coarse salt added for half an hour to remove bitter taste. Drain the zucchini, rinse them under cold running water, pat dry with paper towels, and use a mandoline or truffle cutter to thinly slice them. Place the zucchini in a crockery or glass bowl and season with the lemon juice, olive oil, salt, and pepper. Mix well. Refrigerate, covered, for at least half an hour.  When ready, transfer the thinly sliced zucchini to a serving platter, arrange the cheese slivers on top, serve with the Italian parsley leaves.

Adapted from Bugialli’s Italy.

Insalata Caprese

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  • 2 med. cucumbers, thinly sliced
  • 1 pt. Cherry tomatoes, halved or 3-4 slicing tomatoes, thinly sliced
  • 3-4 fresh mozzarella balls, sliced ¼ inch thick
  • olive oil
  • 6-8 basil leaves
  • salt and pepper

On a plate, layer cucumbers, tomatoes and mozzarella.  Sprinkle with salt and pepper, drizzle with olive oil and top with ribbons of sliced basil.  For added tang, sprinkle lightly with balsamic vinegar.

Indian Radish with Chopped Radish Greens

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  • 18-20 medium radishes
  • 1/2 lb. radish greens, chopped
  • 1 tsp. cumin seeds
  • 1/2 Tbsp. coriander seeds
  • 1/4 tsp. ajwain seeds
  • 3 Tbsp. vegetable oil
  • 1/2 tsp. turmeric
  • 1/4 tsp. cayenne or paprika
  • 2 tsp. maple or brown sugar
  • 1 tsp. salt
  • 2 tsp. fresh lime or lemon juice

Wash and trim radishes, thinly slice.  Place the radishes in a steaming basket, lay greens on top and steam until tender-crisp.  Combine the cumin, coriander and ajwain seeds in a small bowl.  In a large, heavy bottomed nonstick pan, heat the oil over high heat.  When it is hot but not smoking, add the spice seeds and fry until they darken a few shades.  Seconds later, add the radishes and greens.  Stir in the turmeric, cayenne or paprika, and sweetener.  Reduce the heat to moderate and fry for 4-5 minutes.  Remove from the heat, add the salt and lime or lemon juice and toss to mix well.

Serves 4.

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

Indian Pumpkin Curry (Sambar)

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The Indian curry served in most western countries is usually a rice dish covered with a thick, yellow sauce containing commercial curry powder. In authentic Indian cooking, there is no specific dish called curry, but there are many dishes with sauces, each made with its own special spices and ingredients. The delicious sauce in pumpkin curry is made with coconut milk and lentils. If you can’t get fresh pumpkin, try making this southern Indian specialty with a winter squash such as acorn or hubbard.

  • 1 small pumpkin or winter squash, about 3 cups chopped
  • 1 cup brown or split red lentils
  • 4 cups water
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon black mustard seeds
  • 1 large onion, thinly sliced
  • 1 curry leaf, optional

Cut pumpkin into quarters, scrape out seeds, cut off peel, and chop into 1-inch squares. Place lentils in a colander and rinse thoroughly with cold water. Remove any inedible objects from lentils while washing. Put 4 cups of water in a large kettle. Add cayenne pepper, cumin, turmeric, and salt and bring to a boil. Add lentils, cover, and lower heat. Simmer for about 30 minutes, or until lentils are tender. If you are using split red lentils, they will cook in about 15 to 20 minutes. Add pumpkin squares to lentils. Cover and simmer 15 to 20 minutes, or until pumpkin is tender. Add coconut milk to kettle and stir. As soon as mixture begins to boil, remove from heat and set aside. In a skillet, heat oil over medium-high heat. Add fenugreek, mustard seeds, onion slices, and curry leaf and fry for 4 to 5 minutes, or until mixture is brown. Add onion-and-spice mixture to kettle. Cover kettle and let stand 5 minutes. Stir pumpkin curry before serving over rice.

Indian Medley

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  • 3 new potatoes
  • 1 c. snap peas
  • 1 kohlrabi or peeled broccoli stems
  • 2 turnips
  • small head of broccoli
  • 1 apple
  • ¼ cabbage
  • 2 Tbsp.vegetable oil
  • tamari
  • fresh lemon juice
  • 1 15-ounce jar of Curry Simmer Sauce

Chop all the vegetables and saute in vegetable oil.  Season with tamari and lemon juice.  Add simmer sauce.  Serve with fresh cilantro and cashews.