rising_moon: (Default)
Tuesday night I removed the unhelpful components (cabbage, onion) from the turnip greens and spent half an hour mixing tiny amounts of greens with other ingredients looking for the best fit. My Lady, bless her, bowed out only after sampling quite a few bite-sized concoctions. I persevered.

We have a winner. :) Many thanks to all who contributed foils, additives, sparks, and jibes to the Turnip Green Project.

STRONG GREENS
sautee onion (strip cut) in olive oil and garlic (sliced) until translucent
add greens (stripped), reduce
salt and pepper per "normal" greens
add a bit more salt
add several splashes of lemon juice to taste

Et voila: tasty green stuff. The lemon juice did the trick! Many thanks to [livejournal.com profile] yagagriswold for that crazy notion. Acidey lemon juice stands up to the heady yelping bitterness of turnip greens and mellows it out to a comfortable purr.

Both of them run right over the mustard greens, however. We'll experiment with those... next year.
rising_moon: (Default)
Tuesday night I removed the unhelpful components (cabbage, onion) from the turnip greens and spent half an hour mixing tiny amounts of greens with other ingredients looking for the best fit. My Lady, bless her, bowed out only after sampling quite a few bite-sized concoctions. I persevered.

We have a winner. :) Many thanks to all who contributed foils, additives, sparks, and jibes to the Turnip Green Project.

STRONG GREENS
sautee onion (strip cut) in olive oil and garlic (sliced) until translucent
add greens (stripped), reduce
salt and pepper per "normal" greens
add a bit more salt
add several splashes of lemon juice to taste

Et voila: tasty green stuff. The lemon juice did the trick! Many thanks to [livejournal.com profile] yagagriswold for that crazy notion. Acidey lemon juice stands up to the heady yelping bitterness of turnip greens and mellows it out to a comfortable purr.

Both of them run right over the mustard greens, however. We'll experiment with those... next year.
rising_moon: (Default)
1 1/2 cups heavy cream
16 oz. bittersweet chocolate
1/3 cup light karo syrup
1 tsp vanilla

Heat cream to a boil. Shave/chop the chocolate blocks into tiny shards and put them in a mixing-bowl.
Pour cream into mixing bowl, stirring the chocolate as it melts. Stir until the chocolate is smooth and shiny. [NB: At this point you have a ganache.]
Mix in the karo syrup. Let stand for 3 minutes.
Mix in the vanilla. Chill, stirring occasionally, for about an hour, until thick but still spreadable.

Voilá.
rising_moon: (Default)
1 1/2 cups heavy cream
16 oz. bittersweet chocolate
1/3 cup light karo syrup
1 tsp vanilla

Heat cream to a boil. Shave/chop the chocolate blocks into tiny shards and put them in a mixing-bowl.
Pour cream into mixing bowl, stirring the chocolate as it melts. Stir until the chocolate is smooth and shiny. [NB: At this point you have a ganache.]
Mix in the karo syrup. Let stand for 3 minutes.
Mix in the vanilla. Chill, stirring occasionally, for about an hour, until thick but still spreadable.

Voilá.

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rising_moon

February 2009

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