Pictured:  the last of the 16 dozen krumkakke I made last week.

Grandma Dallelie’s Krumkakke Recipe

6 eggs, room temperature 1 C. sugar 1 C. melted butter 1 tsp. whipping cream 1 C. flour 1 tsp. (rounded) ground cardamom

This cucumber salad was always part of Sunday dinners at Grandma Tild’s house during the summer. I couldn’t find one recipe that was [...]]]> We’ve been getting English cucumbers in our CSA box the past couple of weeks, and they are ideal for this recipe.  Our CSA also supplied the fresh dill and the shallots.

This cucumber salad was always part of Sunday dinners at Grandma Tild’s house during the summer.
I couldn’t find one recipe that was exactly the way I remember Grandma Tild used to make it, so I ended up combining elements from three different recipes to come up with the best approximation.

Oy, these are so good.  Forget meatloaf and mashed potatoes — this is my idea of comfort food.

[Oh, and by the way farmor is Swedish for "father's mother"]

Swedish Cucumber Salad

3 cucumbers
sea salt or kosher salt

1/2 cup white vinegar
1/3 cup sugar
[I used a scant 1/2 tsp of liquid stevia instead.  Yes, I said a 1/2 teaspoon. 1/2 tsp liquid stevia = sweetness of  1/2 cup sugar.  The excellent SweetLeaf site has a usage chart ]
1/2 cup water
1 medium size fresh shallot, minced
1 small handful dill, chopped fine
1/2 teaspoon freshly ground black pepper

Peel cucumbers, then score them by running the tines of a fork down the sides.

Slice cucumbers in thin slices [a mandoline slicer works great for this] and arrange in layers in a large colander, sprinkling with the salt after each layer.

Put a bowl on top of the sliced, salted cucumbers and weigh it down  [I use a cooking pot 3/4 filled with water].

As Liz sez:   “Salting and pressing the cucumbers like this will drive out some of their moisture, leaving them much crisper, and better able to take up the flavours of the dressing.”

Leave the weighted bowl on top of the cucumber slices in the colander for an hour.  Put the colander in the sink, or do what I did and put it inside a large dutch oven-type pot to catch the moisture from the pressed cucumber slices.   After an hour, remove the cucumber pieces to a large bowl and put in the fridge to chill for an hour.

Meanwhile measure the rest of the ingredients into a small bowl, mix well and put in the fridge to chill.

When the hour is up,  take the cucumbers out of the fridge, and drain off any liquid that may have accumulated.  Pour the chilled vinegar dressing over the chilled cucumbers.  Mix gently and serve immediately.

Will keep at least 2-3 days in the fridge.  Or would if they lasted that long.  In my house they’re eaten up within a day at most!

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[Click on the image to see it fullsize]

Probably the first thing you’re noticing about Red Russian kale is that it’s not red.  [Well, the stems are, but for kale chips you cut [...]]]> OK, here’s a picture of this week’s batch of kale chips, made with the Red Russian Kale we got in our CSA box.

[Click on the image to see it fullsize]

Probably the first thing you’re noticing about Red Russian kale is that it’s not red.  [Well, the stems are, but for kale chips you cut away the stems and only use the leaves.]   Also, the olive oil really makes the chips look shiny, as if they’re greasy, but they’re actually not greasy at all.  Well maybe just a little bit, but that’s a good thing in my book.

And something else you can’t really tell by looking at the picture:  these things are crisp.  Poke some tongs [gently] into a bowl of kale chips and hear them rustle like dry leaves [Because that's what they are:  dry leaves. Come on, Tild.  What is this,  a dispatch from the Duh Institute?]

Greasy – salty – crispy … it’s like the holy trinity of snack food attributes.   Within minutes of taking them out of the oven last night the hub had already eaten half a dozen.

Me, I only had 3 (moderation in all things, but of natch).

<rolling eyes> Uh huh.  Sure. </rolling eyes>

a-yum!

Again, here’s the recipe I use:

Kale Chips

One bunch of curly  green kale

[Tild sez:  actually I hear that these turn out equally well when made with other kinds of kale, or chard, or even with brussels sprouts!]

Olive oil
Sea salt

Wash kale and cut the leaves off of the big stems (I slide a sharp knife along the stem). If the pieces seem too big, tear them into chip size — the bigger the pieces, the longer it takes to crisp up, but don’t make them too small. I usually leave the kale in my sink colander (my favorite kitchen tool, ever!) to drain. Put the drained kale in a bowl and dowse with some olive oil. I’ve never measured, I just make it like I would a salad. Sprinkle with a healthy pinch of salt. Toss. Spread onto cookie sheet (mine has sides). Bake in 350 degree oven until crisp. [Tild sez:  I set the timer for 15 minutes, which seemed about right]  I check several times, stirring them around to even out the cooking. If some kale seems to be taking a lot longer to cook, I remove the already crisp ones and start eating. Enjoy.

Recipe from  Michelle  at  Green Kitchen

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Tildified™  for your enjoyment,  based on this Tot brand vegetables crate label

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My sons are no longer tots (unless 6’2″  young adults qualify for tot-hood) but they do indeed love leafy greens, especially when those leafy greens are transformed [by a little olive oil  &  sea salt  & roasting in an oven] into [...]]]>

Tildified™  for your enjoyment,  based on this Tot brand vegetables crate label

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My sons are no longer tots (unless 6’2″  young adults qualify for tot-hood) but they do indeed love leafy greens, especially when those leafy greens are transformed [by a little olive oil  &  sea salt  & roasting in an oven] into crispy chips.

My youngest (the almost-20 y.o.,  school of culinary arts student) showed up at the house last weekend just as I was taking a fresh batch of kale chips out of the oven.    He was on his way to a backyard bonfire get-together at a friend’s house, so I told him it might be a nice thing if he brought some snack-y  food and why not bring along this [huge gladware] container of kale chips?    Kid needed convincing, but after  sampling a few,  then three more, then four more, he was definitely sold.

When he returned late that night, the huge container was empty and we heard about how everyone at the party loved the kale chips, and when was I planning to make some more?

A small thing, to be sure, but I tell ya –  it’s  small moments like these that swell a parent’s [aging, battered] heart.

Didn’t get green kale in my CSA box this week;  got Red Russian Kale instead, so that’s what I’m using for this week’s batch of kale chips.  Try ‘em.  They’re really easy to make, and believe me if  I say they’re easy,  you can take dat to da bank  (if you’ll pardon the creepy insane old Robert Blake Baretta-ism).

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Kale Chips

One bunch of curly  green kale

[Tild sez:  actually I hear that these turn out equally well when made with other kinds of kale, or chard, or even with brussels sprouts!]

Olive oil
Sea salt

Wash kale and cut the leaves off of the big stems (I slide a sharp knife along the stem). If the pieces seem too big, tear them into chip size — the bigger the pieces, the longer it takes to crisp up, but don’t make them too small. I usually leave the kale in my sink colander (my favorite kitchen tool, ever!) to drain. Put the drained kale in a bowl and dowse with some olive oil. I’ve never measured, I just make it like I would a salad. Sprinkle with a healthy pinch of salt. Toss. Spread onto cookie sheet (mine has sides). Bake in 350 degree oven until crisp. [Tild sez:  I set the timer for 15 minutes, which seemed about right]  I check several times, stirring them around to even out the cooking. If some kale seems to be taking a lot longer to cook, I remove the already crisp ones and start eating. Enjoy.

Recipe from  Michelle  at  Green Kitchen

[I love her;  she's wonderful]

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After 3 consecutive years of waiting too long before trying to sign up with a CSA and then finding all the shares sold out, this year I took no chances. There was still snow on the ground here in late March when I signed on with Rock Spring Farm for a full summer [...]]]>

After 3 consecutive years of waiting too long before trying to sign up with a CSA and then finding all the shares sold out, this year I took no chances. There was still snow on the ground here in late March when I signed on with Rock Spring Farm for a full summer vegetable share. Victory is mine!

And now our CSA share deliveries have begun. Here’s a recap of the high (and low) points of my first week’s attempt at meeting the Cooking Away My CSA challenge.

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Red Russian Kale and Red Onion Savory Breakfast Squares

For breakfast-brunch-eggbake-strata-frittata aficionados — definitely includes me — who also happen to get red russian kale in their weekly CSA share, here’s a great way to use it, from the wonderful Kalyn Denny of Salt Lake City and her even more wonderful food blog Kalyn’s Kitchen :

Red Russian Kale and Red Onion Savory Breakfast Squares

(Makes 6 servings, Recipe adapted from Regina Schrambling’s Collard Squares.)

1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/2 tsp. olive oil
1 tsp. Tamari or other soy sauce
1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozarella, provolone, romano, and parmesan)
1/4 cup 100% whole wheat bread crumbs (optional; I’ve made this successfully without the bread crumbs)
6 eggs, beaten well
1/2 tsp. Spike Seasoning

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pan with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that’s 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.

Oh man was this ever good. She’s right, this is great with salsa. Between me, the spouse, and the two young adult offspring, the entire pan was gone within twenty minutes. Definitely making this one again (and again).

Link: Red Russian Kale and Red Onion Savory Breakfast Squares

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Next: the secret heartbreak of turnip anxiety!

Turnip Chips

These are kabu. They’re Japanese. They’re gorgeous. They are these things and many more, I’m sure, but the most salient feature about them is that they are turnips. As in: something I have never in my entire life either purchased or knowingly eaten. What the hell am I gonna do with them?

Turns out I have lots of choices. Japanese turnips aka white turnips aka kabu seem to be most often turned into pickles, but they can also be roasted, baked, mashed, fried or put in soups.

Too many choices for me, really, so instead I went with this easy- and delicious-sounding recipe for turnip chips, from CAMC-er Patricia Eddy:

Turnip Chips

Slice them thinly, toss them in olive oil, and bake for 15 minutes at
400. I particularly like them tossed with some sort of spicy rub like
smoked paprika or something spicy like habanero sea salt.

Patricia DiGiacomo Eddy of Cook Local

Note that I did say easy- sounding. How could anybody mess up something that sounds so simple? Oh my dears, I’m afraid you haven’t gotten to know me very well yet.

I dunno, I may have used too much olive oil (altho is that even possible? I mean, olive oil is such a good thing, how could there ever be too much of it?) And maybe the slices weren’t thin enough … All I know is 15 minutes at 400 degrees wasn’t nearly enough time to turn these things into anything describable as “chips”. After 15 minutes, took them out of the oven and blotted excess oil with paper towels. Put them back in for another 8 minutes; checked ‘em — still not looking at all done. 8 minutes more: now they were nicely browned and sizzling so I took them out & sprinkled them with a little sea salt and ground chipotle.
I wasn’t thrilled about the texture or the slightly radishy taste (hate radishes). The hub on the other hand thought they were delicious and didn’t mind the non-crispiness at all. Ehh.
I’m sorry Patricia. Alas, this has been my first instance (so far) of CAMC FAIL: I took your delightful sounding recipe and those beautiful white turnips and turned them into limp soggy little beige wafers. Gah.

Anyway, if we get them again I’m trying this. Onward we plunge!

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Zevia Mojito*

Cuba Libres and mojitos have long been at the top of my list of favorite drinks, but now that age, and adipose (meaning I’m just too freakin’ fat) and a couple health issues have led me to take up the carb-counting habit, I’ve been wanting to find some low carb, sugar free, and preferably artificial-sweetener free versions that are also tolerably tasty. Can it be done? This week, spearmint in my CSA box — the perfect opportunity for some experimentation.

As zero-cal carbonated beverages go, I really like the taste of Zevia, a stevia-sweetened soda that I get at Lakewinds Coop, so this week I decided to try making mojitos using Zevia Twist to take the place of both the sweetener and the club soda. Oooh. These really turned out well. My word.

Zevia Mojito
Adapted (by Tild) from this recipe

1/2 of a lime, cut in slices or wedges
8 spearmint leaves
1 jigger (1 1/2 oz) Bacardi light rum
Zevia Twist soda

Preparation:
1. Put mint, lime and a splash of Zevia Twist soda into the bottom of a highball glass. “Muddle” by mashing ingredients together. You can go out and buy a “muddler”, which typically looks like a miniature wooden baseball bat (I bought a stainless steel one at Target not too long ago) Otherwise the handle of a wooden spoon or spatula works fine.

2. Fill the glass about ¾ of the way with ice. Add the rum and top with Zevia soda. Stir and enjoy.

*UPDATE: Wow — Try a recipe made with a product you really love, write about it, and you never know — one of the founders of the company that makes that product might just show up in your comments. How cool is that?!

And that’s it for this week, kids. Tune in again next weekend and find out what I ended up making with the fennel bulbs and the freakin giant wagonload of arugula. As my scary old Swedish battle ax Grandma Tild always used to say: Oy.

But that doesn’t mean attempts to taunt librul eleetes with arugula-related “humor” will be tolerated. I mean seriously: get a brain, morans.

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*grin* Seen here.

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(Click on the image to see it full size)

Thought I’d take a shot at designing a logo for the fantastic group I just joined, the

Cooking Away My CSA Challenge

Greatest idea ever. And just in time! Friday afternoon I picked up our first weekly CSA box of veggies, and [...]]]>

(Click on the image to see it full size)

Thought I’d take a shot at designing a logo for the fantastic group I just joined, the

Cooking Away My CSA Challenge

Greatest idea ever. And just in time! Friday afternoon I picked up our first weekly CSA box of veggies, and now I have to figure out what I’m gonna do with it all. This week’s box contained:

Russian Red Kale

Red Oak Lettuce

Japanese turnips (our CSA farm calls them “spinruts” — that’s “turnips” spelled backwards. O the humanity.)

Asparagus

Purple radishes

Spearmint

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Crimeney, where’d I put my Moosewood Cookbook?

What am I gonna do with this stuff?? Stay tuned for all the gory leafy details.

UPDATE:

Here are three different sizes of the CAMC badge, including two smaller versions in case you didn’t want to use a 940px wide image. These are all png files, which really lend themselves well to re-sizing without losing crispness or detail, but if you want smaller files you can save them as jpegs. Click on each image to see it full size.

They are called Ines Rosales Tortas de Aceite and they are made in Spain;  in a little town near Sevilla to be exact.  The tortas I [...]]]> OMG! — as you crazy kids are always saying these days — I just discovered the most delicious, crunchy, sweet, biscuit-cookie thingies I’ve ever had in my life!

They are called Ines Rosales Tortas de Aceite and they are made in Spain;  in a little town near Sevilla to be exact.  The tortas I got are sprinkled with chopped almonds. They are rich-tasting; not too sweet; and an anise seed here and there adds a barely perceptible hint of licorice.

I pictured these thingies being crafted individually, by hand, the way Carmen and her co-workers made cigars in another famous sevillano factory.

The importer, Mt. Vikos, gives us a little tour of the Ines Rosales pastillerie, and turns out they *are* made slowly and by hand in a tidy little factory where nobody appears to be dressed for flamenco dancing, and the guy in the picture with the dough mixer looks really bitchin in his jaunty white cap. No feo hairnets here, hombre!

Dang it, those links have gone bad.   Not to worry, tho:   the Ines Rosales website provides a beautiful bounty of  detail about the company and its products…

God I love the Spanish. The most elegant people on earth.

And I love these tortas/biscuits/flat crunchy things from the Ines Rosales factory.
Maravilloso!

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Emilie Garcia of Port Orchard, WA graciously posted a recipe for these delicious olive oil tortas right here in the comments.   She writes:

I translated a recipe for these tortas from the Recetas de Mama website. The measurements are by weight, the way they cook in Spain and France. One gram = .035 oz.

Tortas de Aceite

50 gr (1 3/4 oz) olive oil
Peel of 1/2 lemon
1 T ground anise
180 gr (6 1/3 oz) flour
10 gr (1/3 oz) yeast
80 gr (2 3/4 oz) warm water
20 gr (3/4 oz) Anis del Mono (anisette liqueur)
1 T sesame seeds
15 gr (1/2 oz) sugar
Pinch of salt

Heat oil with lemon, remove from heat and add ground anise. When cool, add rest of ingredients and knead gently. Allow to rise until doubled. Make dough into little balls about the size of a walnut, and roll out thin. Sprinkle with sugar if desired and bake in 325 oven until golden. These go good with olive tapenade if made without the sugar.

Emilie Garcia
Port Orchard, WA

Muchas muchas gracias, Emilie!

La Tilda sez: Do you love tortas de aceite — those delicious olive oil flatbread crisps from Spain? You can buy them online!

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