Cabbage Salad in Orange-vinegar Dressing

Cabbage is associated with winter in Greece. “You can’t have tender, sweet cabbage before the winter cold,” a farmer in Kea told me one October morning. The trick to turn almost any cabbage into a good salad is to “knead” the finely shredded leaves with salt and lemon juice. Here, instead of lemon a combination of orange and white ‘balsamic’ vinegar is used. The cabbage and carrots wilt and shrink, becoming juicy and delicious.

I tasted this salad recently at Ourania’s Tavern, on Samos island, and was fascinated. Ourania, the owner and cook, told us that the longer you leave the salad in the fridge, the better it gets;  she was right,  of course. 

 

 

4 to 6 servings

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Spicy Carrot Jam with Oranges, Apples, and Lemons

I have never tried to make a carrot jam, as the ones I have tasted were sickly sweet, lacking any aroma or distinctive tang. But I was intrigued by the ‘Carrot Cake Marmalade,’ at Food & Wine. The recipe originated from “ Molly’s Rise and Shine in New Orleans, where diners rave about the yogurt bowl served topped with marmalade,” as the recipe’s intro states.

I liked the idea of adding warm spices, but increased the number of other fruits –oranges, apples, and lemons—which beautifully complement the carrots’ sweetness. Also, I didn’t over-process the fruit to get a very smooth jam, as the recipe suggests. Furthermore, my carrot jam is somewhat tart, much closer to my beloved citrus-fruit marmalades. But you can add more honey or sugar to make it sweeter, as most people probably would prefer…

 

 

Serve with creamy, thick yogurt, with fresh cheese –like myzithra or ricotta– or with the very creamy manouri cheese.

 

 

 

 

At Molly’s Rise and Shine in New Orleans their very smooth carrot jam is served with granola and yogurt, topped with orange segments and blackberries.

PHOTO from the restaurant’s FaceBook page.

 

 

 

 

 

 

 

 

Makes about 2.2 quarts (liters) (more…)

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Upside-down Nectarine, Peach, or Apple Tart

I whipped up this fast and quite delicious dessert using the last nectarines of the year. But you can also use apples, instead.

I caramelized some sugar, then laid the peach or apple segments on it and cooked for a few minutes, before covering with two layers of pastry and baking. 

 

I bought quite a few nectarines the other day, as we at end of October, far beyond peach season. Although they looked unripe, when cut, their flesh was overripe, almost rotten around the stone –probably because they were refrigerated for far too long.

Since they were not good to enjoy as part of my morning fruit-plate, I thought of using them to make an upside-down tart, using frozen, store-bought puff pastry as the crust.

I have had quite a lot of misses in the past trying to bake upside-down fruit tarts, but this time I used my new, very light, aluminum, non-stick Neoflam skillet which made it so easy to bake and invert the tart perfectly, for the very first time…

 

 

Serves 8-12 (more…)

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Grain Risotto with Kale or Cabbage

I love to make risotto with our Mediterranean wheat berries (farro) or with pearl barley. I use the grains on their own or complemented with some rice; in these combinations I prefer to add the long, basmati rice instead of Arborio or medium gran rice.

The cooking is a variation of my usual risotto with leafy greens, but on this occasion I prefer to cook the grains with a more substantial green, like kale or cabbage. 

A few years back we managed to grow some Russian, as well as Tuscan Kale in the garden; but unfortunately we have not been able to grow these wonderful greens again, so I use cabbage for my hearty grain risotto.

See also Kapuska: Cabbage with Ground Meat and Cabbage.

 

 

 

Serves 4-6 (more…)

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