Recipe and Photo by Mackenzie Smith

In the winter, I aim to make a big pot of soup and then riff on it for a few days with new variations until it’s all gone. This week, with cold season upon us, a pungent soup of turmeric, black pepper and coriander toasted in hot oil with a lot of garlic, ginger and hearty greens was in order.

Photo by Mackenzie Smith.

The first version of this bold soup involves cooking 2 servings (one for me, one for husband) of frozen dumplings in the liquid and topping with chili oil, a squeeze of lime, fresh mint, and cilantro. I try to keep a few bags of frozen dumplings in my freezer at all times, both homemade and store-bought. Lucky for Austin, Steamies Dumplings are available at the Mueller Farmer’s Market on Sundays, and they offer a variety of frozen dumplings made with humanely raised meats and organic vegetables.

This week’s riffs include adding a can of white beans or chickpeas and topping with yogurt, fresh herbs, and toasted nuts. In a new batch, I might simmer short pasta or whole grains in the soup’s liquid and topping with grated parmesan and fresh herbs.

• 2 bunches of hearty greens like kale, collards or swiss chard
• Olive oil or ghee
• 8 cloves of garlic, minced
• 3 teaspoons turmeric
• 1 3” piece of fresh ginger
• 2 teaspoons black pepper
• 1 teaspoon ground coriander
• About 4 cups (32 ounces) chicken or vegetable stock
• 1 can cold coconut milk
• Fresh mint and cilantro
• Lime
• Chili oil

Roughly chop your greens (I used half lacinato kale, half collards), place in a large mixing bowl, and cover with water. Set bowl aside so the water loosens any grit on the greens while you chop your garlic and ginger.

Heat oil in a large pot over medium heat. Add spices and season with salt. Cook until you can smell the spices start to toast, about a minute or two, then add garlic and ginger. Cook on medium heat for another 2 minutes.

Add chicken broth and bring to a boil for a minute or so before stirring in your greens. Simmer greens until they’re almost tender, about 3 minutes. Season with salt and more pepper to taste.

Ladle out the amount of soup you’d like to eat right now into a smaller pot, where you’ll cook the dumplings. Bring soup to a boil and drop the dumplings (I usually add 3 per person) into the liquid, stirring immediately and often so they don’t stick to the bottom of the pot. Add half a can of coconut milk and bring to a boil, continuing to stir gently. Pour in the rest of the coconut milk and bring to a boil again. Check seasoning again and add salt to taste.

Top with chili oil, lime, and fresh herbs.

CSA Box Contents Week of Dec 10th

Holiday meals abound this time of year, and one can never have enough recipes in their arsenal to keep things fresh, new, and oh-so-delicious for family and loved ones. Thus, when Rosso & Flynn, a local and ultra-humane heritage meat delivery service here in Austin that drives themselves on quality, transparency, and sustainability, paired up with yours truly and chef, Taylor Byrd, to create some show-stopping entrees for inspiration, we knew it would be nothing less than sensational. If you really want to impress your family members this year, try these three elevated recipes to cook like an Austin top-chef. For those of reading along that aren't meat-eaters, how about skipping the proteins and heading for these delectable veggie-centric sides!

Taylor Byrd, chef. Photo by Rosso & Flynn.

Short Rib Tacos with Cabbage, Carrot & Turnip Slaw

Photo by Rosso & Flynn.

Photo by Rosso & Flynn.

Full recipe here.

 

Beef Tenderloin with Collard Green Gratin

Photo by Rosso & Flynn.

Photo by Rosso & Flynn.

Full recipe here.

 

Grilled Quail with Fennel & Sweet Potato Risotto

Photo by Rosso & Flynn.

Photo by Rosso & Flynn.

Full recipe here.

Planting onions. Photo by Scott David Gordon.

We are planting onions, crop-planning, and getting a headstart on the transplant sale. Fall and winter greens like lettuce, bok choy, kale, and chard are unbelievably tasty and flourishing while broccoli and cauliflower get better by the week. Ever wanted to join the local food revolution and work with a crew of fun, hard-working folks? Now's the time! We are hiring drivers, packing crew, and harvest crew. Check out the listings here!

Onion transplants on the tractor. Photo by Scott David Gordon.

Getting onion transplants in the ground. Photo by Scott David Gordon.

Bok choy beauties. Photo by Scott David Gordon.

Gorgeous lettuce. Photo by Scott David Gordon.

Salad mix stopping the show. Photo by Scott David Gordon.

Cauliflower all nestled in. Photo by Scott David Gordon.

Carly getting the transplants ready. Photo by Scott David Gordon.

Carly working with rosemary. Photo by Scott David Gordon.

Brenton and Carly chattin' rosemary. Photo by Scott David Gordon.

Farm lines. Photo by Scott David Gordon.

Working on the beets. Photo by Scott David Gordon.

Rutabaga harvest. Photo by Scott David Gordon.

Recipe by Taylor Byrd. Photos by Rosso & Flynn.

Photo by Rosso & Flynn.

Quail Marinade

• Extra Virgin Olive Oil – ¾ C
• Garlic (minced) – 4 cloves
• Lemon Peel – 1 whole zest
• Orange Peel – 1 whole zest

Place quail in a plastic bag or container - add garlic, citrus peels, & olive oil

Marinate Quail 2 -24 hours in refrigerator

Remove excess oil, citrus peels, and garlic

Season quail with salt, black pepper, and Aleppo pepper

Grill, on high heat, approximately 3-4 minutes per side

Rest the quail for 5 minutes. Cut into quarters by slicing it in half lengthwise and then cutting

the breast in half between the wings and back legs.

Risotto

• Arborio Rice – 1C
• Chicken Stock – 4 C
• Parmesan Cheese – 1 C
• White Wine – ½ C
• Butter – 2 T
• Kosher Salt – to taste
• Fennel (sliced thin) – 1 med/lg bulb
• Fennel Fronds (picked) – ¼ C
• Sweet Potato (peeled and cubed) – 1 ea
• Onion (minced) – ½ med/lg
• Garlic (minced) – 1 clove
• Grapeseed Oil – 1 T

In a heavy bottomed pot, sweat onion and fennel in oil until soft and translucent over medium-high heat. Approx 3-4 minutes

Add rice. Toast until slightly fragrant. Approx 2 minutes.

Add garlic. Cook for 30 seconds.

Add wine to pot to deglaze the pan. Cook until the wine has reduced by more than half while stirring constantly.

Add 1 C chicken stock, stirring constantly, until the stock is absorbed by the rice. Repeat this process with the remaining liquid until a creamy texture is reached and the rice is cooked through but still has structural integrity. Note: Additional stock/liquid may be needed to reach final product

Add parmesan and butter. Stir to incorporate. Taste and season with salt to desired level.

Sweet Potato

Preheat oven to 425 F

Peel and cube sweet potato to ½ - ¾ inch pieces.

Toss potato in extra virgin olive oil and kosher salt (1 t)

Place potato on a lined baking tray and roast for approximately 20-25 minutes or until a gentle golden color is reached and the potatoes are just cooked through

Remove from pan and set aside

Crispy Kale

Wash, pat dry.

Remove leaves from the stalk.

Heat 1/4 inch of grapeseed oil in a saute pan over high/med high heat

Fry kale 30 seconds on each side

Remove from oil and drain on paper towel

Season with salt immediately

Spiced Sunflower Seed

• Sunflower Seed: ¼ C
• Kosher Salt: ½ t
• Aleppo Pepper: ½ t
• Cayenne: ¼ t

In a dry skillet over medium heat, toast seeds until a light golden brown and its natural oils have released. Add seasoning, toss to combine, and remove from pan to a new container.

Plating

Spoon ¾ C risotto into a bowl

Place ¼ sweet potato cubes in small groups around the outer rim of the risotto

Place quail on top of risotto

Top with 1 T spiced seeds

Squeeze a few drops of fresh lemon juice on the quail

Add a generous pinch of crispy kale

Top with a 6-8 fronds

Sprinkle small pinch of flaked sea salt

Photo by Rosso & Flynn.

Step By Step Guide

Make quail marinade and remove quail from packaging

Marinate quail (2-24 hours before cooking)

**1 Hour Prior to Grilling Quail**

Pick fennel fronds

Cut Sweet Potato

Clean & remove kale leaves from stalk. Pat dry

Toast sunflower seeds. Season. Remove from pan

Cut onions, fennel, & garlic

Preheat oven

Start cooking risotto

**After second cup of stock (approx halfway thru cooking process)**

Season and roast sweet potatoes in oven

Remove quail from the fridge, remove excess marinate, & rest at room temp on tray

Finish cooking the risotto. (Can gently reheat if needed by the time quail is ready)

Remove sweet potatoes, set aside (cook times may vary depending on size)

Heat pan and oil. Fry kale. Drain on towel lined tray. Season

Season & grill quail. Rest. Cut

Plate

Photo by Rosso & Flynn.

Recipe by Taylor Byrd. Photos by Rosso & Flynn.

Photo by Rosso & Flynn.

Beef Tenderloin: 1 ½ - 2 lbs

Preheat oven to 475 F

Heat cast iron pan on high heat until almost smoking

Season tenderloin liberally with kosher salt and fresh cracked black pepper on all sides

Place 1 T grapeseed oil in cast iron. Sear tenderloin in pan on all sides to golden brown. Approx 1-2 minutes per side.

Transfer the pan to the oven and cook until an internal temperature of 125F. Approx 20-25 minutes

Once cooked, remove from pan and rest on rack for at least 10 minutes

Slice into 1 inch rounds

Gratin

• Collard Greens – 1 bunch
• Red Bell Pepper – 1 each - minced
• Butter – 3 T
• A/P Flour – 6 T
• Milk – 1 C
• Redneck Cheddar Cheese – ½ C
• Parmesan Cheese – ½ C
• Panko Bread Crumb – 1 C

Bring a pot of water to a boil.

Remove collards from the stalk. Cut into 2 inch pieces.

Season water with kosher salt

Blanch collards for approximately 3-4 minutes until slightly tender

Shock collards in ice bath after boiling to stop the cooking process

Once cooled, wring out the water from the collards by hand or using a clean kitchen towel

Set aside

Cheese sauce (Mornay)

Melt butter in small sauce pot over medium heat.

Stir in flour. Cook, stirring often, for approx. 2-4 minutes to make a blonde roux. Very light color. Whisk in milk. Combine to sauce-like consistency.

Add the cheeses, cook for several minutes over med/med low heat and stir well to incorporate.

May have to add more milk to reach desired consistency of a thin to medium bodied sauce

Assembly

Add collards and bell pepper to the cheese sauce

Transfer mixture to individual cast iron pots. Fill ¾ of the way up the side.

Bake uncovered for 10 minutes until bubbling

Remove pots, top with a thin layer of panko bread crumbs, and return to the oven to until the bread crumbs are golden brown. Approx 5-8 minutes

Remove from oven. Serve immediately

Photo by Rosso & Flynn.

Step By Step Guide

Preheat oven

Clean, cut, blanch, shock, & drain collards

Cut bell pepper

Remove tenderloin from fridge, let rest at room temp

Make cheese sauce (mornay)

Season, sear, and roast tenderloin

While tenderloin is in the oven, add the collards & bell pepper to the mornay. Portion mixture into ramekins

5 minutes before the tenderloin is finished roasting, add the gratin ramekins to the over

Once desired tenderloin internal temperature is reached, remove from oven and rest

Once tenderloin is resting, remove ramekins to add panko and return to the oven

Cook gratins until the breadcrumbs are golden brown & remove from the oven

Slice the tenderloin

Plate and serve

Photo by Rosso & Flynn.

Recipe by Taylor Byrd. Photos by Rosso & Flynn.

Photo by Rosso & Flynn.

Short Rib

• Salt - tt
• Pepper - tt
• Grapeseed – 2 T

Heat water in a temperature safe cooking vessel (large pot or plastic container) to 165F using sous vide machine.

Heat cast iron pan to its smoking point. Season short rib liberally with salt and pepper. Place 2 T oil in pan. Sear ribs on all sides until golden brown. Approx 1 ½ - 2 minutes per side. Remove from pan and place on a resting rack to cool slightly.

Once cooled, place 2 short ribs in a small-medium bag and using a vacuum sealer, seal the bag and removing the air. Be sure to not let the ribs touch so they are individually encapsulated by the plastic bag. This ensures a proper cooking surface contact for each short rib. Repeat this process until all ribs are in sealed bags.

Place in water bath to cook for 22-24 hours.

Remove from bags. Pull meat away from the bone. Cover in glaze.

Glaze

• Gochujang – ½ C
• Brown Sugar – ¼ C
• Rice Vinegar – ¼ C
• Mirin – ¼ C
• Hoisin – 2 T
• Water – ¼ C

Combine all in a small saucepot. Cook, medium heat, and reduce until thick sauce consistency is achieved. Approximately 20 minutes

Slaw

**Make no more than 1 hour prior to serving. **

• Cabbage – ½ head
• Carrot – 2-3 each
• Red Bell Pepper – 1 each

Shave cabbage

Cut Carrot into small sticks 1/4th inch by 2 inches

Mince bell pepper

Combine all in a bowl. Mix with slaw dressing. Set aside in refrigerator.

Slaw Dressing

• Limes (juice) – 2 ea
• Rice Wine Vinegar – 2 T
• White Vinegar – 1 T
• Mirin – 1 T
• Granulated Sugar – 2 T
• Salt – ½ t

Combine all ingredients in mixing bowl. Whisk vigorously to dissolve sugar and salt.

Toppings

• Japanese Turnips – 2 each
• Fresno Chile – 1 ea
• Lime – 1 ea

Sliced thin using knife or mandolin. Turnips can be punched into small rounds by using a cookie cutter. Cut limes into wedges.

Assembly:

Grill/Toast tortillas

Place short rib on tortilla

Cover short rib with slaw

Top slaw with turnips and fresno chile

Squeeze lime over the taco

Photo by Rosso & Flynn.

Step By Step Guide:

** Day Before**

Heat water to 165F in a safe cooking vessel.

Season & sear short ribs. Let cool slightly.

Vacuum seal short ribs and place in water bath to cook for 24 hours

Make sure there is enough water to comfortably cover the sous vide discharge value and the

short ribs are fully submerged. Cover cooking vessel with aluminum foil to prevent evaporation.

**Note: you may need to check the water level during the cooking process** If low, simply refill with warm water

** 1 Hour Prior to Completion of the Short Ribs Cook Time**

Make slaw dressing

Cut vegetables for slaw and marinate. Place in fridge.

Start cooking rib glaze on stove top

While glaze reduces, cut japanese turnips, fresno chile, & lime. Set aside.

Reduce glaze to desired consistency and turn off heat

After 24 hours, remove ribs from water bath. Remove from bags and discard bones.

Place rib meat on tray and cover with glaze.

Toast or grill tortillas.

Assemble and plate.

Photo by Rosso & Flynn.