Wild Rice with Grapefruit and Bok Choy Salad

It's May!  Do you know what that means?  It means the summer farmer's markets are finally starting to open!  I am so excited, it's a bit ridiculous.

In honor of this annually momentous occasion I decided to get out of my cooking comfort zone and try a new vegetable.  The vegetable of choice was bok choy.  Thank you Pak Express Farm!

So, the choice of bok choy was only the first step.  Next comes deciding what to do with it.  Bok choy is a traditional addition in stir fry, but if I was trying to branch out in vegetable choices, it seemed kinda lame to jump to the most obvious food choice.

Since my thinking always tends to be a bit circular, I happened to have wild rice salads on the brain thanks to browsing a new cookbook.  So...we have wild rice and bok choy on the brain so why not use them together?  However, a "salad" with just wild rice and bok choy sounds not so exciting.  Enter grapefruit.  I managed to convince my family to do a Feast of the Seven Fishes in lieu of our normal Christmas dinner and one of the dishes I put together was a squid and grapefruit salad.

I was hit by how fantastic the grapefruit was in a salad.  I also really enjoyed the accompanying grapefruit vinaigrette. Having that sweet citrus-y addition put the squid salad over the top.  My goal was to use the grapefruit to do the same thing here and I feel like I succeeded.  I'm pretty excited about this salad and think it will become a new summer staple.

Wild Rice with Grapefruit and Bok Choy Salad

Ingredients:

3 c. cooked wild rice and long grain blend

2 heads bok choy - sliced, stems and leaves separated

1 medium shallot - sliced

1 grapefruit - 1/2 juiced, 1/2 cut in chunks

1 1/2 Tbsp white wine vinegar

4 Tbsp olive oil

Directions:  

Cook the rice as directed on package, set aside to cool.

Heat some oil or butter in a large skillet over medium and cook shallots until they begin to soften - approximately 3 - 5 minutes.  Add bok choy stems and cook an additional 5 minutes, until they soften.

Add the bok choy leaves and cook until wilted, about another 2 minutes.

Take off the heat and mix with the rice.

Whisk the grapefruit juice, vinegar, and olive oil until emulsified.  Incorporate into the rice mixture along with the grapefruit chunks.

I was really pleased with this salad.  It had a great fresh flavor to it.  This will make an excellent side dish during summer when  you want to keep your meals light.  Enjoy!

Pumpernickel Bagels

During one of my library's recent cookbook book club meetings, we all made recipes out of the Smitten Kitchen.  I decided to make the pumpernickel grissini for no other reason than I wanted an excuse to use the word grissini.  It's just the Italian word for breadstick, but it's fancy!  It was also an excuse to work with a type of flour that I never use - rye.  

However, it was more economical to purchase the five pound bag of rye flour.  However, I only need to 1/4 cup for the recipe.  What do these howevers equal?  It equals me needing to find other things to make with rye flour.  Enter pumpernickel bagels.

Bagels are a breakfast treat in my world.  I think college Sunday hangovers, stumbling to the coffee shop or diner to for greasy hangover-cure-food.  There is still something so devilishly wonderful about butter dripping off of eggs and sausage on a toasted bagel.  But...bagels are not something I ever considered making at home.  It just seemed like too much of a bother when I can just walk to the coffee shop and get a bagel.  With nearly five pounds of rye flour in the pantry though, my thoughts on bagels made the necessary shift to being my next culinary adventure.

Pumpernickel Bagels

Ingredients:

1 1/4 c. warm water
1 c. whole-wheat flour
4 tsp. active dry yeast
1 c. rye flour
1/2 c. molasses
1/3 c. unsweetened cocoa powder
1 Tbsp vegetable oil
2 Tbsp caraway seeds
1 1/2 tsp. salt
1 1/4 c. all-purpose flour

Directions:

Mix warm water, whole-wheat flour, and yeast together in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes. 

Look at those bubbles!

Mix rye flour, molasses, cocoa powder, vegetable oil, caraway seeds, and salt in a large bowl. Add the yeast mixture and all-purpose flour.  Mix until it becomes a gummy dough then turn out onto a floured surface. 

 Knead until smooth and elastic, about 10 minutes. Transfer dough to greased bowl.

Cover with warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour. It was a pretty cool day so my apartment reflected that temp.  I let my oven heat at the lowest temp while I was making the dough, then when it was time for it to proof, I turned the oven off and put in my dough.

Once the dough has risen, preheat an oven to 450F and grease a baking sheet. Bring water to a boil in a large pot. 

Divide dough into 13 pieces and shape into balls. Using your thumb, press a hole into the center of each dough ball.  Pull the dough a bit to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. 

Drop dough circles into boiling water, 3 or 4 at a time, and boil for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on prepared baking sheet. 

Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

The bagels came out a lot smaller than I expected them too.  I really thought they would grow in the oven, but they didn't.  I'm not complaining though.  They baked up beautifully.  The outside was nice and chewy and they were completely cooked.  Because they were smaller, two made for a perfect breakfast with a little jam.

Natchitoches Meat Pies

Let's take a trip down south, to northern Louisiana. Why?  Because I decided to try my hand at it's State Meat Pie, the Natchitoches meat pie.  In case you were wondering, it's is pronounced NACK-uh-tush.  Unfortunately, I have been pronouncing it phonetically for awhile now and I think I'm past the point of no return.  

There is an entire festival dedicated to this delectable pie.  And yes, this festival has officially made the "must travel to" list. That, of course, means I need to start pronouncing Natchitoches properly...wish me luck.

When weekend rolled around and I was putting my shopping list together, I decided that since I really had no idea what I was doing, I would (aside from adding a few spices) follow the official recipe.  Except for a few differences in filling, it seemed to be very much in the empanada family.  No complaints there!  I did choose to bake these pies.  My track record with fried foods is horrendous and I figured this recipe could withstand a healthier cooking method.

Natchitoches Meat Pie

Ingredients:

Filling:

1 tsp. shortening 

1 lb. ground beef 

1 lb. ground pork meat 

1 bunch green onions - chopped 

1 pod garlic - minced 

1 orange bell pepper - chopped 

1 medium onion - chopped 

1 Tbsp flour
1 tsp. salt

2 tsp. paprika

1/2 tsp. chili powder

Dough:

4 c. All purpose flour
2 tsp. salt
1 tsp. baking powder 

1/2 cup shortening + 1 T
2 eggs
1 cup milk

Directions:

Melt the shortening in a large stock pot. Add the meat and cook until it is no longer pink - about 10 minutes.  Add the vegetables and seasoning, cook for another 10 minutes.

I really like the color that the bell pepper adds!

Once everything is cooked through, stir in the flour.  Continue stirring until sauce thickens - about 3 minutes.

Take the filling off the stove and set aside while you make the dough.

Sift the dry ingredients together. Cut in the shortening, creating crumbles.  Beat the eggs and milk together.  Gradually stir then knead into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a bowl as a guide.

To assemble:

Place about 1 1/2 spoonfuls of filling onto one half of the round.

Wet the edge of the meat half of the round with water and fold the other half over, making edges meet and seal. 

 Form edges with a fork and cut slits into the pie to allow steam to vent during baking.

Preheat your oven to 400F.  Brush the pies with an egg wash and bake for 30 minutes or until brown.

These things were so amazing.  The crust came out nice and crisp.  The smell of the filling was phenomenal, the spices really came through in the smell.  Standing by the oven while they were cooking was sheer torture.  This is comfort food at its finest!

Manicotti with Meat Sauce

Growing up, this recipe was like a unicorn.  It only came out a few times a year and required the use of a cast iron pan we NEVER saw until it was manicotti time.  Let me repeat that for you...this recipe requires it own pan!  How cool is that, it's a recipe that requires its own special equipment. Hmm, I'm not sensing the level of awe, wonder, and reverence that one should have when faced with a manicotti recipe of this caliber.  But that's okay, my enthusiasm is enough for all of us.

I can still remember sitting in the kitchen, watching my mother make the crepes.  Not in a creepy way, in an awe filled way.  Crepes have always seemed like they have this really intense creation process.  And it does.  It requires both precision and swiftness.  I'm still working on my technique.  Thankfully manicotti also involves sauce, so all of the not quite great looking crepes are hidden.

When I finally received the coveted family recipe (and MY very own special crepe pan), I was surprised to find out that crepes do not require a lot in the way of ingredients or batter-making effort.  Eggs, water, flour, salt and mix - that is it.  Very anti-climactic.  The creation process, however, is stressful.  You need a spoon that is just the right size to pour just the right amount of batter in the pan.  You need to swoop the pan at just the right time in just the right angle to get all of the batter all over the pan.  You need to leave the crepe for just the right amount of time before flipping. Oh my word, just thinking about it raises my blood pressure.

Or, I really could be exaggerating.  I am exaggerating.  But, you really do need to be quick.  More so because the crepes are meant to be this, which means they set after only a couple of seconds.  You are not trying to brown the crepes, they are not tortillas.  You want something that is firm but soft and pliable.  Does that sound weird when describing a food substance?  Whatever, it's accurate.  And tasty. Don't forget tasty.

The nice things is, once you master the technique and are comfortable making the crepes, you can use that recipe in so many other ways.  Oh how the jars of Nutella and bananas and strawberries dance in my head.  For now, though, it's time to make the manicotti.

Manicotti with Meat Sauce

Ingredients

Crepes:

6 eggs - beaten
1 1/2 c. water
1 1/2 c. flour
1 tsp. salt

Sauce:

1 onion - chopped
2 garlic cloves - minced
1 1/2 pounds Italian sausage - casings removed
28 oz. crushed tomatoes in puree
6 oz. tomato paste
2 Tbsp parsley - chopped
1/2 c. basil leaves - chopped

Cheese filling:

2 lbs. Ricotta cheese
1/2 lb. mozzarella - shredded
4 oz creamy goat cheese
2 eggs
1 Tbsp parsley - chopped
1/4 c. grated Parmesan cheese
1/2 tsp. salt

Directions

I recommend making everything in the same order as I listed the ingredients, i.e., make the crepes, then make the sauce, then make the filling.  You want the crepes to cool down before the assembly begins.

Begin with the crepes and in a large bowl combine the flour and salt.  In another bowl, beat the eggs with the water then add to the dry ingredients.  Beat together then let stand for 5 minutes.

While the mixture stands, preheat your 6 1/2 inch cast iron skillet greased with olive oil.  When ready, pour a scant amount of the crepe mixture into the pan and allow it to cover the entire surface.  Once the mixture is set, flip.

Cook for a few more seconds then move to a plate to cool.  Repeat.  This mixture should make approximately 40 crepes.

While the crepes are cooling, move on to the sauce.  Also, at this point, turn on the oven and set to 350F.

Heat some olive oil in a large skillet over medium heat.  Add the onions and cook until tender, approximately 7 minutes.  Add the garlic and give a couple of stirs.  Add the sausage and cook for about 10 minutes, breaking up the links as they cook.

Once the sausage is no longer pink add the crushed tomatoes, tomato paste, parsley, and basil.  Reduce heat to simmer and cook for another 20 minutes.

Isn't great how everything looks so unappetizing while you are making it?

While the sauce simmer, move on to the filling.  Mix together the ricotta, mozzarella, goat cheese, eggs, parsley, Parmesan, and salt.  I realize making the filling was extra difficult but have no fear, we're almost done.

Making the manicotti

Line up all of your main necessities - 9x13 casserole dish, sauce, cheese, crepes.  Coat the bottom of the casserole dish with a thin layer of sauce.  Take one crepe,

slap a spoonful of cheese filling into the center,

I realize I'm not winning any awards for this photo, but it gets the point across.

flop one side over,

and then the other.

And we have achieved crepehood!

Now you will need to repeat this about 15 more times, placing each one into the casserole dish.

Create alternating layers of sauce and crepes until you are out of crepes.  Be sure to reserve enough sauce to end with a sauce layer.

Bake, covered for 30 minutes. Remove cover and bake for another 15 minutes or so.  It is ready when the sauce is bubbling.

I love this recipe.  It is one of my all time favorite family meals and making the crepes instead of using store bought shells add a nice personal touch to the meal. Pair it with a side salad and you are good to go. 

Stuffed Artichokes

Stuffed artichokes have been on my mind for awhile.  They are a fun meal that require any annoying amount of prep works, which is why it took so long to muster up the nerve to actually put a recipe together.  Obviously I put a little twist into the typical artichoke stuffing and this twist was crab meat.

I'm not really sure why I decided on crab meat, but it was one of those random ideas and it got stuck in my head.  So I rolled with it.  FYI...crab meat is not cheap, so feel free to not to use it.  I, however, really enjoyed the addition.  It provided just a light, added flavor.

Stuffed Artichokes

Ingredients:

4 artichokes

2 c. Seasoned breadcrumbs

1/2 c. crab meat - finely shredded

1/4 c. blanched slivered almonds - toasted

3 Tbsp Parmesan cheese

2 Tbsp Parsley - chopped

1/4 c. olive oil + 2 Tbsp

Directions:

First, prep your artichoke for stuffing.  Cut the stem and snip off the pointed tips of the leaves.  Rap the artichoke on the counter a couple of times to help separate the leaves to allow for easier stuffing. I also suggest snipping as many points off the leaves at the center of the artichokes.

Preheat a small skillet on the stove and lightly toast the almonds.  It should only take about three minutes.

Mix the breadcrumbs, crab meat, almonds, cheese, and parsley.  Slowly add the 1/4 cup of olive oil, mixing the filling just until it moistens and is "pack-able."

Stuff each artichoke, pressing the stuffing down to make sure each one is completely stuffed and you get a bit of stuffing each time you remove a leaf.

Place the artichokes into a dutch oven and add about 1 1/2 inches of water.  Add the rest of the olive oil to the water.

Place the dutch oven on the stove and bring the water to a boil.  Reduce the heat to low, cover and simmer for 80 minutes or until the leaves become soft enough to pull out easily.

Because these were steamed, they will not have a browned, crunchy top.  They are however, just as good, and on a hot day it's nice to not have the oven going for over an hour.

These made a great light lunch and the almonds provided a nice contrast in the stuffing's texture.