KYOTO-STYLE SAIKYO MISO HOT POT SAIKYO NABE

From Donabe - Classic and Modern Japanese Clay Pot Cooking.

Shared by CSA member Salome Blignaut

Featured CSA veggies: green cabbage, carrot, potato, broccoli

Notes on the cookbook: I’ve found that many of the recipes in this beautiful book feature ingredients or cooking methods that can make it a stretch to incorporate regularly into my cooking. However, I wanted to share one of a few wonderful, classic stews (nabe) that can easily be adapted to be made vegetarian, to use of vegetables on-hand, and can be cooked in any pot on the stovetop (no donabe required). This particular miso hot pot is rich, comforting, and immune-supportive in cool weather.

KYOTO-STYLE SAIKYO MISO HOT POT SAIKYO NABE

SERVES 4
EQUIPMENT: One 2.5-quart/2.5 L or larger classic-style donabe
VEGAN OPTION: Omit the pork or use tofu
SHIME (FINISHING COURSE) SUGGESTION: Add ramen to the remaining broth.

Pinch of sea salt
1/2 head green cabbage (about 10 ounces/300 g), cut into strips
1 medium carrot (about32 ounces/100 g), julienned into 1/8-inch (3 mm) strips
1 head broccoli (about 8 ounces/240 g), cut into bite-size pieces
1 russet or white potato (about 8 ounces/240 g), peeled and julienned into 1/4-inch (5 mm) strips 1 pound (450 pork belly, cut into bite-size pieces
4 cups (1 L) kombu and Bonito Dashi
Saikyo miso or other sweet white miso
2 tablespoons white sesame paste (tahini is fine)
1/2 teaspoons unseasoned rice vinegar or more if desired
Karashi (Japanese mustard),
for serving: can substitute Dijon mustard for a milder flavor

“We tasted this nabe dish at the historic headquarters of the Saikyo miso maker Honda Miso in Kyoto, and we fell in love with the creamy broth and elegant flavor. The secret ingredient is a splash of vinegar, which adds a refreshing accent to the sweet miso flavor. You can also adjust the amount of Saikyo miso in this dish according to your taste."—Naoko

To cook the vegetables and meat. Bring a medium pot of water to a boil and add a generous pinch of salt. Add the cabbage and blanch until it's partly cooked but still crisp, about 30 seconds. Strain the cabbage out of the water and let it cool down.
Using the same pot of water, repeat the process, first for the carrot and then for the broccoli, blanching each for 30 to 60 seconds.

Finally, blanch the potato in the same pot of water for about 2 minutes, until slightly tender, and drain.
Heat a sauté pan over medium and sauté the pork belly pieces just until the meat is cooked through, 2 to 3 minutes. Using a slotted spoon, transfer to a plate lined with paper towels to drain.
To make the broth: Pour the dashi into the donabe, cover, and set over medium-high heat. As soon as the broth starts to boil, turn down the heat to simmer. In a bowl, whisk together until smooth the Saikyo miso and sesame paste with a ladleful of broth from the donabe, and then stir the mixture into the donabe.
Add the cabbage, potato, and pork belly, side by side, followed by the broccoli and carrot, pushing them between the other ingredients. Cover and bring back to a simmer and cook for another 3 to 5 minutes. Turn off the heat and drizzle with the vinegar.
Serve in individual bowls at table, with the karashi on the side.

Moroccan-Spiced Carrot Hummus

New members Nicole & Bruce brought us a great use of our wonderful CSA carrots - carrot hummus! Recipe along with a photo tutorial you may have seen on our instagram!

Moroccan-Spiced Carrot Hummus

INGREDIENTS

• 1 pound carrots, chopped into 1-inch chunks

• 3 whole cloves of garlic, peels left on

• 4 tablespoons extra virgin olive oil, divided

• 1 1/2 cups cooked chickpeas, rinsed and drained if from a can

• 1/4 cup tahini

• 2 tablespoons fresh lemon juice

• 1/4 cup water + more to thin if necessary

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground ginger

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cayenne

• 1/4 teaspoon ground allspice

• 1/8 teaspoon ground cloves

• Fresh cilantro, minced, to serve

INSTRUCTIONS

1. Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.

2. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

3. Serve with minced cilantro and your favorite veggies and crackers.

RECIPE NOTES

Store the hummus in an airtight container in the fridge for up to 7 days.

Recipe Round-Up

Member Juliana Guimarães shared a round-up of her favorite recipes from all of last season’s CSA. As you can tell, she got creative with all those delicious veggies and experimented a lot. We’re so happy to share some of the recipes she recommends. If you make them, let us know and send photos!

Breaded Eggplant Cutlets - So delicious and easy to do it!

Butternut-Sausage Lasagna - As a granddaughter of Italians, lasagna is one of my favorite dishes of all time! When I came across this recipe was pure delight.

Brazilian Carrot Cake - As a Brazilian I was so surprised when I tried the carrot cake here in the USA, it’s completely different from the cake I grew up eating. So when I saw all the amazing carrots I got from the share, my first thought was: Carrot Cake!


Cabbage Rolls - For a period last season we got cabbages every week, and I need to be creative to make sure we are eating all before the next week come. So it pops on my mind the dish my grandmother used to do and I never cooked. My husband loved so much that he keeps asking me “When will you do Cabbage Rolls?”

Tabbouleh - I can eat an entire bowl of Tabbouleh on my own. I love it so much!

Veselka’s Ukrainian Christmas Borscht

from the New York Times, adapted from the Veselka Cookbook

• 2 pounds beets, trimmed and scrubbed (do not peel)

• 3/4 cup white vinegar

• 1 carrot, peeled and diced

• 1 stalk celery, diced

• 1 small onion, diced

• 4 cups chicken or vegetable stock

• 2 bay leaves

• 5 whole allspice berries

• 1 tablespoon sugar, more to taste

• 1 garlic clove, minced

• 1 1/2 teaspoons freshly ground black pepper

• Salt

• Mushroom and onion dumplings (optional, see recipe)

• Chopped dill, for garnish.

1. Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, likesalad.)

2. Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.

3. Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.