Monday, November 25, 2013
Two course dinner
Sometimes in our CSA farm box we receive food that we haven't heard of/wouldn't normally buy/don't like. Kohlrabi fits into all three categories. We do our best to find a recipe for anything that shows up in the farm box, and sometimes we really have to work to find something that covers the taste. We first encountered kohlrabi two years ago from which James made a soup, and we blogged about it again earlier this year when we prepared this salad. A final kohlrabi for the year had me once again looking for a recipe, and I settled on kohlrabi and apple slaw. It was simple to prepare, and the host of other flavors canceled out the bitterness of the kohlrabi. It was prepared as a side dish to some baked pasta with cheese. We adapted a recipe from our 365 Ways to Cook Pasta Cookbook - Three Color Twists with Mozzarella - in order to use the rest of the fancy pasta we used for the Exotic Mushroom Pasta Alla Mamma. The cooked pasta was mixed with a white sauce made from 1 1/2 T. butter, 1 1/2 T. flour, and 1 1/2 c. milk (this was whisked together in a sauce pan over heat for about 10 minutes, until thick). Shredded mozzarella was added to the mix and then placed in a greased baking dish, along with some chopped tomatoes. It was topped with additional mozzarelli and baked at 350 until the top turned brown (about 20-25 minutes). We dubbed this one "comfort food for snobs". All in all a successful meal.