The Knife For Life Blog

A “Messy” Recipe

Contributed by Samantha Lawhon

Makes 2 servings

• 2 halibut fillets, seasoned with salt and pepper (cooking time will vary depending on the size of fillets)
• 2 tbsp olive oil

Avocado Fresca:

• ½ cup ripe but firm Avocado – cut into small cubes
• ½ cup quartered cherry tomatoes
• ¼ cup chopped cilantro
• ¼ cup chopped red onion
• ¼ cup feta cheese
• 3 minced garlic cloves
• 1 tbsp lime juice
  

1. First, prepare the Avocado Fresca by simply mixing all the prepared ingredients above and set aside.

2. Blot dry the fish fillets, drizzle both sides with olive oil and season with salt and pepper.  In a med/high heat grilling pan, cook the fish fillet until done, 5 to 7 minutes per side depending on the size of the fillet. (The fish is fully cooked when it is white and non translucent.)

3. Plate the fish and top with the Avocado Fresca.

Great with a fresh green salad and your favorite glass of Chardonnay!

The beauty of Fall…the leaves change colors to vibrant yellows, oranges and reds, the air becomes cold and crisp, and, best of all, it is filled with the sweetness of holiday cooking.  Cinnamon, allspice, cloves, nutmeg, and brown sugar are abundant in recipes like warm apple cider, apple spice pies, pumpkin spice lattes & pies, pecan pies, sugar & spice acorn squash.  All great recipes to enjoy with family and friends in the warmth of your kitchen as rain or snow falls outside.  Today I am posting some recipes from Edible Communities that utilize the fall fruits and vegetables that you can gather from your local Farmer’s Market.  I am excited for you to try the recipes and would love to know what you think about them.

October is National Pork Month, or so says the National Pork Board, which is in the business of promoting big, commercial pork producers. That’s big, commercial business here in Iowa where pork is one of the state’s major products. In fact, up to one quarter of the country’s pork comes from Iowa. That’s a lot of pigs. That’s a lot of pork. That’s a lot of business. 

In Iowa, there are lots of small farmers doing great things with pork, the all-natural way and without conventional confinement. One is Grass Run Farms in Dorchester, Iowa, which raises heritage varieties of pork without antibiotics or hormones. Farmers Ryan and Kristine Jepsen also raise grass-fed beef and humanely raised veal. And, in their spare time, the Jepsens are actively working to create a strong local food system in northeast Iowa through the Northeast Iowa Food & Farm Coalition, which was featured as an Edible Endeavor in edible Iowa River Valley’s spring 2007 issue.

This recipe, provided by Iowa City’s New Pioneer Co-op (www.newpi.com) combines pork with apples, allowing these two local flavors to fall together just in time for autumn.

Makes 4 servings

• 1 pork tenderloin (about 1 pound)
• 4 tablespoons unsalted butter
• 4 medium firm-fleshed apples, such as Granny Smith or Cortland, peeled, halved, cored, and cut into thin slices
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper, plus more if needed
• 1 tbsp extra virgin olive oil
• 2 large shallots, very finely chopped
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1/2 cup apple brandy, such as Calvados
• 1 cup heavy cream
• 1/4 cup apple cider or juice

1. With a large, sharp knife, cut the tenderloin into 4 equal lengths. Cut each length lengthwise again into 3 slices. On a clean counter or work surface, lay out a 12-inch sheet of plastic wrap or parchment paper. Place the pork slices cut side up on the plastic wrap or parchment paper, leaving a 2-inch space between them. Cover the slices with another 12-inch sheet of plastic wrap or parchment paper. Using a mallet, pound each slice to a thickness of ¼-inch.

2. In a 10-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add the apple slices and sugar and cook until the underside is golden brown, about 3 to 4 minutes. Turn and cook until the other side is golden brown, about 3 to 4 minutes. Place apple slices into a shallow dish; cover and set aside until needed. Using a dry paper towel or dish towel, carefully wipe the pan clean.

3. Sprinkle the salt and pepper evenly on both sides of the pork medallions. In the same skillet used to cook the apple slices, heat the oil and 1 tablespoon of the butter over medium-high heat. Add 6 of the pork medallions and cook until lightly browned on both sides and slightly pink inside when cut slightly with a knife, 1 to 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 6 pork medallions, adding them to the plate tented with foil.

4. In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the shallots and thyme and cook, stirring occasionally until softened, about 2 minutes.

5. Add the apple brandy and cook, scraping up any browned bits, until the liquid is slightly reduced and thickened, about 1 minute. Stir in the cream and cider. Increase the heat to medium-high and cook, stirring occasionally, until the sauce is slightly thickened and coats the back of a spoon*, 4 to 6 minutes. Remove from heat. Taste and adjust seasoning as needed.

6. To serve, arrange three pork medallions on each plate. Spoon sauce over the pork. Top generously with sautéed apples. Serve hot.

*Tip: To determine if the sauce is the right consistency, dip the bottom of the spoon into the sauce, turn the spoon over, and run your finger along the center. If the middle stays clean and the sauce does not run, the consistency is perfect.

F all 2009 Recipe

Contributed by Edible Communities

Sometimes a CSA basket or a table at the market can be filled with mystifying offerings. Some vendors offer recipes to help you through, but many shoppers are often stumped by kohlrabi.

Kohlrabi, or “cabbage turnip” in German, looks like a root vegetable, but isn’t. Instead it’s part of the cabbage family. The larger the kohlrabi the tougher, so seek out small ones that can be grated raw and used in a slaw or eaten in a salad. Kohlrabi is popular in Eastern Europe and Asia, as well as central Michigan, where, according to Wikipedia, Livingston County, Michigan has proclaimed itself the Kohlrabi Capitol of the World.

Makes 4 side-dish servings

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 4 kohlrabi bulbs (about 2 ½ pounds), outer rind removed and cut into ½-inch dice
• 2 cloves garlic, very finely chopped
• 1/2 cup chicken broth
• 1/2 teaspoon kosher salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper
• 2 slices pork or turkey bacon, cooked and crumbled, optional
• 1/4 cup sour cream, optional

1. In a large sauté pan, heat the butter and olive oil over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Stir in the kohlrabi and cook, stirring occasionally until lightly browned, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the chicken broth, increase the heat to medium-high, and cook, stirring occasionally, until the kohlrabi is tender and the broth has been absorbed, about 3 to 4 minutes. 

2. Stir in the bacon (if using). Taste and adjust seasoning as needed. Serve accompanied with sour cream, if desired.

F all 2009 Recipe

Contributed by Edible Communities

Adapted from a recipe handed down by a favorite grandmother, this moist cake filled with apples and accented with warm spices takes advantage of one of Vermont’s best stored fruits. Prepare it without the glaze for a wonderful addition to a brunch menu or an indulgent breakfast, with the glaze when you want to impress.

Makes 12 servings

For Cake:

• 3 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup grapeseed or other vegetable oil
• 3 eggs
• 1 teaspoon pure vanilla extract
• 4 or 5 large apples, peeled, cored and cut into 1/2-inch chunks (to make 4 cups)

For Caramel Glaze (Optional):

• 1/2 cup firmly packed light brown sugar
• 1/4 cup (4 tablespoons) unsalted butter
• 2 tablespoons heavy cream
• 1/2 teaspoon pure vanilla extract

1. Preheat the oven to 350ºF. Grease a 9-inch tube pan. Dust with flour, shaking out excess; set aside.

2. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt; set aside.

3. In a large bowl, whisk together the sugar and oil. Whisk in the eggs and vanilla until well blended. Using a rubber spatula, fold in one-half of the dry ingredients until just blended. Repeat with the remaining dry ingredients. Fold in the apples. The batter will be very thick and sticky.

4. Spoon the batter evenly into the prepared pan. Using the back of a metal spoon, smooth the surface. Bake until dark golden brown and very firm (not springy) to the touch, 65 to 70 minutes. Let cool in the pan on a rack for 20 minutes. Turn out the cake onto a flat plate. Invert onto the rack so the cake is top side up. (If using the glaze, immediately drizzle the hot glaze over the warm cake. See instructions below.) Let the cake cool completely before serving.

To Make Glaze (Optional):

While the cake is cooling after removal from the oven, in a small saucepan, combine the brown sugar, butter, cream and vanilla. Bring to a boil, stirring continuously. Boil for 2 minutes, stirring continuously. Remove from the heat and stir in the vanilla. Set aside.

To Glaze Cake (Optional):

Immediately after removing the cake from the pan and inverting, place a sheet of waxed or parchment paper underneath the rack to catch drips. Drizzle the hot glaze over the warm cake. Let the cake cool completely before serving.

F all 2009 Recipe

Contributed by Edible Communities

The enchanting scent that lingers in your memory after an autumn walk in the East Bay hills is likely to be from the leaves of the native bay tree. This recipe brings that scent to the dinner table in a perfect commingling with other local ingredients. Have fun with this recipe and play around with additional fresh or dried fruits instead of using the optional ingredients here.

Makes 4 servings

• 4 chicken legs, or 1 chicken (about 3 1/2 pounds) cut in quarters
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons grapeseed oil
• 2 medium onions, halved and thinly sliced
• 2 cloves garlic, finely chopped
• 1/2 teaspoon ground cumin
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 6 fresh figs or 8 dried figs, cut in quarters
• 8 pitted prunes, cut in quarters, optional
• 1/2 cup drained green olives, pitted and halved, or 1/4 cups drained and rinsed capers optional
• 5 fresh bay leaves or 2 dried bay leaves
• 2 sprigs fresh thyme (tied together with kitchen twine) or 1/2 teaspoon dried thyme

1. Sprinkle 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper evenly over the chicken pieces. In a large sauté pan, heat the oil over medium-high heat. Add the chicken pieces skin side down and cook until the skin is deeply browned, about 3 to 5 minutes. Turn over each piece and brown the other side for about 2 minutes. Remove the chicken to a platter

2. Reduce the heat to medium. Add the onions and cook, scraping the bottom of the pan and stirring occasionally until softened, about 5 minutes. Add the garlic and cumin and cook, stirring, for 1 minute. Stir in the flour and cook, stirring, for 2 minutes. Whisk in the wine and cook, stirring, until the mixture is smooth, about 2 minutes. Slowly whisk in the chicken broth and cook, stirring, until smooth. Add the figs, prunes (if using), olives (if using), bay leaves, thyme, the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and stir well to combine. Add the chicken pieces and any juices in a single layer. Bring the sauce to a boil, cover the pan, reduce the heat, and simmer until the chicken is tender and no longer pink inside, about 40 to 45 minutes.

3. To serve: Remove the chicken from the pan. Remove the bay leaves and thyme sprigs from the sauce. Stir the sauce well, and press down a bit on some of the figs and prunes to release some of their flavors into the sauce. Pour the sauce onto a shallow platter and place the chicken on top. Spoon some of the sauce over the chicken and serve immediately, accompanied by basmati rice

Today’s post is about my second favorite knife that I use in the kitchen, the Santoku knife!  About 5 years ago this sharp beauty became popular in the United States even though it originated in Japan centuries ago.  I interchangeably use my #1 knife, the Chef’s knife, with the Santoku.  Both knives, most of the time, can be used to “cut” the same foods…but the way you cut food is different.  The Chef’s knife has a cambered edge, which means that the cutting edge of the blade has a gradual curve.  It works best by employing the push technique.  This is where the knife glides forward and down and the heel of the blade lifts with the tip remaining on the board as it returns to start the next cut.  By contrast, a Santoku has more of a flat, straight cutting edge which works best with an up and down chopping motion.

I use a Santoku when the job calls for precise knife work.  Some tasks where I will choose a Santoku over my Chef’s are:

§        Thinly slicing raw fish or meat

§        Dicing, mincing and thinly slicing vegetables and fruit

§        Butterflying chicken

As far as the size, 7” is preferred by most, and Santoku’s less than are too short for most cutting tasks.

Santoku Knife

Features

A Japanese Chef’s knife is a wide bladed 5-7” knife with an overall thinner spine and taper than a French or German style chef’s knife.  The spine runs parallel to the relatively flat cutting edge, which has a bolsterless heel and only curves near the tip to create a broad bladed knife similar in shape to a cleaver.

Usages

The taper is ground thinly and lengthened to give it maximum precision when slicing.  The word Santoku translates as “3 good things,” which means it is versatile like a chef’s knife and cuts vegetables, fish and meat.

Today’s post is about my third favorite knife to use in the kitchen, the Offset Scalloped Knife.  Every kitchen should have a scalloped knife.  Scallops are great for slicing soft skinned fruits and vegetables, like tomatoes, and soft breads with hard crusts, such as sourdough loaves.  Along with the scallops, another great feature about this knife is its offset handle which provides clearance from your hand to the cutting surface.  This knife comes in either 6 or 8″.  I suggest 8″ because it is a great length. 6″ always seems a little short for me.

Scalloped Offset Knife

Features

This unique 8″ Scalloped Offset Knife is extremely versatile. The offset feature of this knife provides maximum grip clearance between hand and cutting surface.

Usage

The offset feature is especially suitable for slicing sandwiches and breads and the scallops grip firm-exterior, soft-interior foods like fruits and vegetables.