The official recipe calls for Napa cabbage, but I’m going to use that bok choy when I make this for dinner tomorrow.
Vegetables
Kimchi
Kimchi is traditionally made with Napa cabbage, and is a great way to use daikon radishes. If you only have “regular” cabbage – just substitute it for the Napa in the recipe.
The Korean chili powder is pretty essential. You can find it at the Buford Highway Farmers Market, but also at grocers that specialize in Korean foods.
The recipe comes from “Tart and Sweet” by Kelly Geary and Jessie Knadler. Add some sliced mustard greens if you like, that’s also a traditional addition.
Daikon and Shrimp Soup
This soup recipe comes from Florence Fabricant and will use up quite a bit of radish. Serve it hot, or chill it and serve it cold.
In place of the green chili it calls for, you can also a Scotch bonnet pepper, but DON’T CUT IT UP. Just simmer the whole pepper in the soup when you add the shrimp, and then remove it before serving. You just want a bit of the heat, not the whole scorching thing.
Simple Farmhouse Soup
Adapted from a recipe from Moore Farms and Friends.
Chicken and Pepper Stew
From Martha Rose Shulman of the New York Times.
Rice Bowl with Beef, Onions, Collards and Fried Egg
Adapted from a recipe in “Smoke & Pickles” by Edward Lee.
Serve with “Imperfect Rice.”
The rice recipe makes enough for 4 large rice bowls or 6 appetizer-sized ones
The goal when cooking rice this way is to achieve a thin layer of toasted crust in the bottom of the pot. The crispy layer in contrast with the fluffy layer of rice on top is a sumptuous combination. I use a 10-inch cast-iron skillet. You could seek out a stone rice crock like the ones they use in Korean restaurants, but the cast-iron pan works just fine. Make your favorite toppings while the rice is cooking. When the toppings are ready, divide the warm rice, crunchy bits and all, among rice bowls and serve.
Slow Cooker Peruvian Pork Stew with Apples
A recipe from Mark Bittman.
Butternut Squash Bread Pudding with Rum Sauce
Adapted from a recipe in Saveur magazine.
Caramelized Onion-and-Apple Tassies
A recipe adapted from Southern Living. A great recipe for fall entertaining.
Grilled Okra with Lemon Basil Dipping Sauce
Adapted from Southern Living