Greek-style kohlrabi pie with dill and feta

Greek-style kohlrabi pie with dill and feta

From Martha Rose Shulman, NYT Cooking

NYT

This was one of our favorite ways to use the ever-challenging kohlrabi. It takes a bit of assembly, but was well worth the effort.

2 pounds kohlrabi, with greens if possible. If not, you can add some handfuls of spinach or other mild greens, but it's not necessary.

3 tablespoons extra virgin olive oil

1 medium or large onion, finely chopped

2 large garlic cloves, minced

Salt and freshly ground pepper to taste

⅓ cup chopped fresh dill

¼ cup chopped fresh Italian parsley

3 large eggs, beaten

5 ounces feta cheese, crumbled

12 sheets phyllo dough (½ pound)

1 tablespoon unsalted butter, melted (optional)

Step 1 If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment. You can grate with a cheese grater if needed but it will take some effort.

Step 2 Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.

Step 3 Preheat the oven to 375 degrees. Brush a 10-inch tart pan, cake pan, or baking dish with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.

Step 4 Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. N

Step 5 Bake the pie for 50 minutes, until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

BUTTERNUT SQUASH WITH PISTACHIO, PESTO, FETA & POMEGRANATE SEEDS

From CSA member Salome Blignaut.

From Persiana - Recipes from the Middle East & beyond by Sabrina Ghayour

Featured CSA veggies: butternut squash, fresh herbs

Notes on the cookbook: Persiana’s strength is bringing out incredible flavor from simple and fast preparations. It’s my go-to cookbook for low-pressure and yet impressive meals to serve at gatherings or holidays. I wanted to share this butternut squash recipe that we’ve paired with more than one lamb recipe from the same book for fantastic Thanksgiving and Christmas meals.

BUTTERNUT SQUASH WITH PISTACHIO, PESTO, FETA & POMEGRANATE SEEDS

“Middle Eastern people often perceive butternut squash as bland. Taking inspiration from an Asian pesto- and-squash dish made by my friend, the chef Tony Singh, I came up with my ownPersian pistachio pesto, adding salty crumbled feta cheese and a handful of vibrant pomegranate seeds for a burst of flavor. The result? It has become one of my most popular supper club dishes of all time and has proven itself to be the dish that converts those who were formerly not the greatest of squash fans.”

SERVES 2 AS A MAIN COURSE OR 4 AS A SIDE DISH

INGREDIENTS
1 large butternut squash, quartered lengthways and deseeded 4 tbsp olive oil
sea salt
freshly ground black pepper
5 1/4 oz (150g) feta cheese
3 1/2 oz (100g) pomegranate seeds

For the pesto
3 1/2 oz (100g) shelled pistachios
24oz (70g) Parmesan or Grana Padano cheese, chopped into rough chunks olive oil
1 small bunch of cilantro, leaves picked
1 small bunch of parsley, leaves picked
1 sm bunch of dill, leaves picked3 tbsp chili oil
juice of 1 lemon

In a food processor, blitz the pistachios and cheese together, adding a generous amount of olive oil to slacken the mixture. Put all the herbs into the food processor with a little more olive oil, as well as the chili oil and lemon juice, and blitz again, then add some crushed sea salt and give the mixture one last whizz. Taste the pesto, ensuring it has enough salt and acidity, then allow it to rest in the refrigerator until you need it.
Preheat the oven to 400°F/200°C. Once the oven is hot, rub each wedge of butternut squash with the oil, season generously with sea salt and black pepper, and place it.on a baking sheet lined with parchment paper. Roast the squash for about 45-50 minutes, or just until the edges have begun to char slightly. You want to blacken the edges a little--this gives them a nice chewy texture. To check the squash to see if it is properly cooked, insert a knife into the flesh-if it slides clean through, the squash is ready. If you feel resistance, return the squash to the oven for a few more minutes.
Serve each wedge of butternut squash on a plate, drizzled generously with the vibrant green pesto. Crumble the feta cheese on top and scatter over the pomegranate seeds to finish.

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.