#EdenCooks - Iron Chef Eden: Battle..

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#EdenCooks - Iron Chef Eden: Battle..

Alys Alys
Our April-May Iron Chef Eden challence is Battle Kohlrabi or Kale!



So for the time between now and the next ICE Battle, your challenge is to come up with recipes/usages for one or both of these underused veggies!



Post your recipes here along with any picture of the resulting dish.
04/25/2011
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Jul!a Jul!a
Kohlrabi is actually a favorite veggie of mine, but I normally have to explain it to anybody I mention it to. I'll have to go get some now
04/26/2011
El-Jaro El-Jaro
They're not in season now, are they?

We grew these in our garden when I was a kid. They were fine until they got over-ripe and fibery.
04/26/2011
BexvanKoot BexvanKoot
Yeah, neither of these are in season here now, but we do have some seeds to plant in the next few weeks... It'll be nice to get some good recipes going in my head to inspire me while I plant my seedlings!
04/26/2011
Alys Alys
Nope, not in season, but I was hoping to challenge people to try to use new veggies, and these two just got stuck in my mind for all the fun things that can be done with them!
04/26/2011
M121212 M121212
Kale's pretty in season where I am (pacific northwest). It's an overwintering vegetable here.

Wow, I should write a kale recipe... I use it quite often!

Kohlrabi... I enjoy cut on fresh veggie plates with dip. Or maybe shredded and used in a wrap or salad roll. Mmm...

Excited to see what recipes people share!
04/27/2011
Antipova Antipova
Kohlrabi I've only ever eaten raw, and kale is for me more often than not just steamed and served on top of black beans and rice... neither one has ever been central for a meal. This will be a neat challenge!
04/29/2011
Vaccinium Vaccinium
I think I'll try my hand at making sushi rolls using kale instead of seaweed. I just need to figure out how I want to treat the kale so it is flat and flexible.
04/29/2011
Antipova Antipova
Quote:
Originally posted by Vaccinium
I think I'll try my hand at making sushi rolls using kale instead of seaweed. I just need to figure out how I want to treat the kale so it is flat and flexible.
Would acidulating it do the trick? I've had good results with julienned zucchini, but I don't know whether they'd translate.
04/29/2011
Vaccinium Vaccinium
Quote:
Originally posted by Antipova
Would acidulating it do the trick? I've had good results with julienned zucchini, but I don't know whether they'd translate.
I'll pick up a bunch of dinosaur kale and try several things to it to see which works best. I'll try blanching it, boiling/chopping/dryin g it in a rectangle, drying it, etc.

We'll see.
04/29/2011
Vaccinium Vaccinium
A few weeks ago, my wife brought me leftovers she had at a Peruvian restaurant, and they had a pesto that had, among other things, jicama in it. I think I'll try and make a somewhat similar pesto but replace the jicama with kohlrabi. since they have similar textures. I'll probably make a few sushi rolls with this pesto as well.
04/30/2011
Kindred Kindred
The only thing we've ever used kohlrabi for is as a fresh pickle. We slice it into bite sized chips and do a quick pickle in vinegar, sugar, soy sauce, and a touch of sesame oil (the darker Asian variety).

I'm curious to see what other people do with it.
04/30/2011
Vaccinium Vaccinium
Quote:
Originally posted by Kindred
The only thing we've ever used kohlrabi for is as a fresh pickle. We slice it into bite sized chips and do a quick pickle in vinegar, sugar, soy sauce, and a touch of sesame oil (the darker Asian variety).



I'm curious to see ...
Maybe you should try and come up with something else so you can participate in the Iron Chef Eden challenge, Kindred.....
04/30/2011
Kindred Kindred
Quote:
Originally posted by Vaccinium
Maybe you should try and come up with something else so you can participate in the Iron Chef Eden challenge, Kindred.....
I love to cook, but I don't have much time lately. I watch the kids while the wife cooks these days. Besides, I don't think we have any in season around here. I think it's usually a fall/winter vegetable.
04/30/2011
Vaccinium Vaccinium
Quote:
Originally posted by Kindred
I love to cook, but I don't have much time lately. I watch the kids while the wife cooks these days. Besides, I don't think we have any in season around here. I think it's usually a fall/winter vegetable.
We are fortunate enough that we can grow it year-round here. I'm not growing any right now, but the Asian groceries always carry them where I live, so I shouldn't have a problem finding them.
04/30/2011
biggieaddict biggieaddict
Kale is great in soups and stews! If you've ever had one with spinach in it and the flavor was a little sweet and flat, try kale instead or something a bit bitter.

Conversely, if the seasoning seems really harsh and coarse, try spinach.
04/30/2011
Annemarie Annemarie
I love kale!

I actually use it quite often wilted, in mashed potatoes (an Irish dish called colcannon). I should get the recipe in here.
05/06/2011
Alys Alys
So my plans are to make a pickle out of kohlrabi to go with some grilled steak, and to turn the kale into chips, flavored with lemon and a bit of cayenne.... yum!
05/06/2011
Vaccinium Vaccinium
I made my Iron Chef Eden kale and kohlrabi dish tonight. It was sushi. I used both the kale and kohlrabi in two ways to make the finished sushi rolls. First off, I have to say that these are the ugliest sushi rolls you will ever see in your life. In fact, I dubbed them Frankensushi. This is the first time I've ever made sushi, and it is clear I need some serious instruction on how to do it properly.



Ironically, the only roll that turned out somewhat well was the one I screwed up. I was trying to get the rice on the outside of the roll, and for the first two (in the back) I did. As you can see, that was an unmitigated disaster. To make the outside, I had been placing the kale on the bottom, then putting rice on top, finally flipping it over at the end to start adding the filling. For the third roll, I forgot to flip it over. As it turns out, it was the only roll I could cut and which managed to stay in pieces that held together as you picked it up.

OK, so this is what I did. I steamed some dinosaur (Lacinto) kale for about 10 minutes until it was limp, then I layered them on a baking stone, salted them, and dried them in the oven at 200 degrees for an hour. That ended up getting them to the perfect consistency (about identical to the seaweed used in other sushi). Then I took sections of the layered kale, added the rice, and started the sushi wrap. Inside I put raw ahi tuna, some fresh crab that I spiced up with some sriracha and sugar, raw kohlrabi, fried kale, and a pesto. The pesto contained avocado, cilantro, perilla (a mint-like Japanese herb), chunks of kohlrabi, garlic, olive oil, salt, and pepper.

I have to say that for as ugly as the rolls looked, the taste was phenomenal. It turned out precisely how I had hoped. The pesto was complex and creamy, the tuna was sweet, the crab was spicy, the kohlrabi and fried kale were crunchy- it all matched wonderfully (as well as, if not better, any sushi I've ever had). The kale wrapping worked so well that I think I prefer it to seaweed in that it adds a flavor that complemented and added to the dish, rather than just sit there like seaweed does. Aside from learning how to make the roll correctly, I wouldn't change a thing - a rare thing when I cook.
05/06/2011
Illusional Illusional
Interesting
05/06/2011
Antipova Antipova
I love perilla. Sadly, my seeds didn't germinate this year, and I haven't had any since last July. That sushi does look like it tastes very good. Do you have one of those bamboo rollers? I've tried making very basic sushi before, and the rollers made all the difference. You're able to wrap really tightly, and the rice sticks to itself but not to the bamboo (for the rice-on-the-outside variety).

I was planning to make my kale and kholrabi dish(es) this week while I'm keeping house in my home state, but the grocery store didn't have either in stock today. I'm bummed out, but I'll check another store later in the week.
05/15/2011
Vaccinium Vaccinium
Quote:
Originally posted by Antipova
I love perilla. Sadly, my seeds didn't germinate this year, and I haven't had any since last July. That sushi does look like it tastes very good. Do you have one of those bamboo rollers? I've tried making very basic sushi before, and the ...
We used to have one of the bamboo rollers, but it got lost in one of our moves. Instead I used cellophane to wrap everything. I think the biggest problem was with the rice, which didn't turn out like "sushi rice" is supposed to be.
05/15/2011
Total posts: 22
Unique posters: 11