Veritable Vegetable Extravaganza

before	after

The veritable veggies, clockwise from top-left: Brussels sprouts with hazelnut butter, maple-cardamom roast turnips, sauteed kale, Swiss chard and feta pie.


I have been trying to write this post for about 2 weeks. In fact, I think I have been trying to write it for so long that I think most of the veggies I intended to write about are no longer in season...well, ok maybe it hasn't been *quite* that long.

So, at the time of year when it's starting to get wet and cold and dismal, what on earth could have caused a vegetable extravaganza? Let me explain: the start of the veritable vegetable extravaganza was coincided with the arrival of the Thanksgiving special of Fine Cooking magazine. Now, your average Thanksgiving special contains about 2 turkey recipes, and 6+ vegetable sides, and Fine Cooking was no exception. If one were to *actually* make every side dish for Thanksgiving dinner, there'd be no need for a turkey! Now to be sure, the vegetables have always been my favorite part of Thanksgiving dinner, and I personally think the idea of a vegetable medley for Thanksgiving sounds kind of cool, but I know others tend to be partial to the bird.

And so, rather than making all 6+ veggie dishes for one meal, I figured I'd start early and work my way through them gradually. And thus began the veritable vegetable extravaganza (hereafter referred to as VVE).

One vegetable that shows up around this time of year is the infamous Brussels sprout. I say infamous, because like spinach and broccoli and other unfortunate victims of poor preparation, Brussels sprouts can indeed be fairly vile if they aren't done right. This is really too bad, because if you do them right, Brussels sprouts can be quite tasty.

This year, Fine Cooking has cornered the market on creative ways to dress up Brussels sprouts:
Brussels sprouts with Dijon walnut crumbs
Brussels sprouts with toasted hazelnut butter
Brussels sprouts with brown butter and lemon
Brussels sprouts with herbs and shallots
Brussels sprouts with pancetta and lemon

So far, I've only made the first two--but as long as the sprouts are in season, I plan to keep working my way down the list.

The next two vegetables on the roster for the VVE are repeat offenders: kale and Swiss chard. I know, I know, everyone's tired of hearing about my adventures with kale, but this really a delicious (and straightforward) recipe.

For quite a while, now, I've been trying to find a way to make the kale taste the way it does in the roasted chicken and kale dish, without having to make enough chicken to feed a small army. Not that there's anything wrong with the chicken...but sometimes I just crave the kale. Anyways, this seems to be just the ticket. I've made it a couple times now and really enjoyed it. This particular time, I decided to skip the pasta altogether and just make a big pot of sauteed kale (it makes a delicious lunch).

There's a stand at the farmer's market in my neighborhood every Saturday that has absolutely delicious (and enormous) kale. The same stand also has delicious Swiss chard, and so, whenever I stop by there to buy kale, I almost always come out with a giant bunch of Swiss chard as well. The Swiss chard became part of a delicious phyllo pastry pie, along with some onions and feta cheese. If you've never had Swiss chard and feta, I highly recommend it. It's like spinach and feta (think spanikopita) but even better. My only objection to this recipe is that I think the phyllo pastry is more fuss than its worth. Maybe next time (and rest assured there will be a next time) I'll try using pizza dough.

This brings us to the last veggie of the VVE: Turnips. The recipe was another FC special: Roasted turnips with maple and cardamom--how could I pass that up? I couldn't. Next time, though, I'll be sure to buy the right kind of turnips. The tangy red ones--the type you often get in falafel sandwiches or shish taouk--do not lend themselves very well to the subtle flavors of maple and cardamom...oops.

And so we conclude the first installment of the VVE. However, I'm barely halfway through the veggie dishes from Fine Cooking, and the X-mas issue of Food and Drink just arrived in the mail, so I expect the extravaganza is far from over.

Culinary Hacks Pt. 1: The Magnetic Knife Rack Dilemma

The magnetic knife rack is a brilliant invention. In addition to keeping knives sharper and cleaner than its predecessor the large-wooden-block knife rack, it also is a small, and easily implementable step towards my dream kitchen (which in case you were wondering, looks something like a cross between Julia Child's kitchen, with her ever-so-functional peg boards, and the classic Ikea kitchen, with stainless steel everything, and the metal bar on the wall that you can hook things over or hang things on)--but I digress.

The fatal design flaw with the magnetic knife rack is how one goes about attatching it to a wall. This is less of an issue of you own your house/condo, but for us renters, it gets difficult. Clearly drilling through the tile backsplash above the counter was not an option (why on earth does everyone put tile there anyways?), and drilling through the wood cabinetry was, but seeing as its not our cabinetry, I felt it was kind of a jerky move. Anyways, this was clearly a job for google.

Query: "How to put up magnetic knife rack without drilling through tile"
Answer: (Besides several dangerous but unhelpful ads for cool culinary stuff): "Two-sided tape"

Really? Thats the best we can come up with? I find it hard to believe that two-sided tape would actually hold a 1' long strip of metal...let alone all the knives. And then there's the issue of pulling the knives off the rack without pulling the rack off the wall. And finally, if you've ever tried to work with two-sided tape, you know it makes everything it touches permanently sticky. Google Fail.

Now this is the part where the "hacking" starts. Normal people would conclude one of two things:
1) I guess I'll go buy a large wooden block that takes up valuable counter space and dulls my knives.
or
2) Screw it (no pun intended), I'm drilling into the tile/cabinetry anyways.

Hackers are not normal people. When part (most, really) of your job is to build things using parts that others before you assembled and usually failed to document, you have few if any qualms about using things in a way that was perhaps not their intended purpose. For most of us though, rather than being a skill we learned on the job, this resourcefulness is an innate quality, for which we finally found a use (besides annoying our S.O.'s). And you can't turn it off when you leave the office. This has lead to skates being repaired with zip-ties, rusted out wheel-wells being covered with duct-tape, "drapes" (actually bedsheets) being hung with self-adhesive hooks, string and paper-clips etc. I think its that "just make it work" attitude.

And so, that was how I found myself wandering around the kitchen, knife in one hand rack in the other, placing the rack on various surfaces to see if it could possibly fit there. The (accidental) stroke of genius came when I held the rack up against the side of our metal Seville shelf from Costco, and realized that the *back* of the knife rack was magnetic too, and was now stuck, quite securely to the metal shelf!

Unfortunately, knives are made of metal too, and while the magnets in the knife rack were strong enough to hold the shelf in place under normal conditions, they were not quite strong enough to keep it there when a metal knife was being pulled off the rack.
And so a strip of wood found under the sink, and zip-ties (second only to duct tape on the quick-fix-for-everything scale) were employed to restrain it. Success. Elegant? No. Functional? Very much. A hack? Totally--but a damn sight better than two-sided tape.

I realize this is not terribly exciting to most people. But I thought I owed it to the internet at large to offer a better solution to the magnetic knife rack dilemma than two-sided tape. So there.