Iron Chef Austin

So the most recent amusement David & I have begun is to pick one vegetable and one meat that we've never cooked before and create a meal around those two things. I know. We're dorks. But dorkdom aside, it's forced me to do a little more digging than I usually do for recipes, and since we're buying the items and then figuring out what to do with them once we've taken them home, it's also lead to some Erin creativity, a terrifying thing at times. Especially because I'm apparently the cooker of vegetables -- kohlrabi and parsnips thus far. Must say, loving them both. The parsnips in particular. Surprisingly rich in flavor and a nice starchy texture.

My kohlrabi recipe started from this, but became Erin-fied pretty quickly and thus became this:

Erin's Modified Scallop kohlrabi (for two)

1 tbsp olive oil
2 shallots, diced
4 cloves garlic, diced
4 kohlrabi, peeled and diced
2 tbsp butter
2 cups milk
1/2 cup chopped parsley
1/2 cup grated Parmesan
1 cup bread crumbs
salt and freshly ground pepper to taste


Preheat oven to 300.

Saute oil, shallots, and garlic until shallots are translucent. Mix together kohlrabi, shallot mixture, and milk in a 9x9 baking dish. Dot with butter. Bake in the center of the oven for 45. Remove and layer parsley, cheese, and bread crumbs. Bake for an additional 15 minutes or until kohlrabi is tender. Eat. 'Cause it's awesome.


And as far as the parsnips went, well I've been dying to make this lentil and rice salad but was taken aback by claims that it was a little bland (because Giada is my woman). So I decided to take the idea and make it awesomer -- because that's what I do. Thus:

Erin's Awesomer Southwestern Lentil and Rice Salad

1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 parsnip, peeled and finely diced
1 small onion, finely chopped
4 garlic cloves, minced
1 red chile pepper, chopped
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 2 cups
1 tsp cumin
1 bay leaf
1 cup long-grain white rice
1/2 cup chopped fresh cilantro
2 teaspoons finely grated lime peel
Salt and freshly ground black pepper

Heat 1 tablespoon of oil in a large saucepan. Add the parsnip, onion, chile, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and cumin and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.

Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the cilanto and lime peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm, at room temperature, or cold. Doesn't matter. It's delicious.


With the lentil salad, we had Swordfish with a Lime-Ginger Glaze, and we had a really nice amberjack with the kohlrabi, though I'm having a hard time finding the recipe, though I remember there was honey involved. And lime zest. Mmm.

In less iron-y news, other recipes:

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto is easy, elegant, and delicious. Especially when you can get cheap prosciutto at Aldi. Be sure to splurge for the good cheese. It makes an enormous difference. And beware, even by halving the recipe, it's enough for four.

And why not serve that pasta with a nice Yellow Pepper Soup? I did. And it was tasty. Though I'd add some red pepper to give it a bit of a kick. But then, when am I not saying that?

I'm going to miss Austin.