Kohlrabi Salad

So a few weeks ago, we got a very bizarre fruit-vegetable looking thing in our Urban Acres (Produce Co-op) bin: Kohrabi (see below).  I've never even heard of such a thing... must be what those 1%-ers eat! After some googling, turns out it's a relative of the cabbage. I think it also comes in a light greenish brussel sprouts color. The name is a German word meaning "cabbage turnip".  It tasted like a juicier sweeter version of a broccoli stem or a less spicy version of radish/daikon- can be eaten raw or cooked once you peel the skin off.  I decided to try making a Kohrabi Salad since I love the freshness and healthy taste of raw pickled radish. Turned out very yummy: the juicy crunch freshened up the entire salad and was ridiculously refreshing!
Recipe (makes enough for a small salad see below):
Ingredients:
- 2 medium sized Kohlrabi - greens chopped off (some say you can cook the greens like turnip greens or kale)
- 1 tbsp capers (no juice)
- a few spears of mandarin/clementine oranges
- 1/2 small onion
-  2 tbsp olive oil (can add more if desired)
- 1 tbsp lemon juice (can add a little vinegar if prefer more pickled flavor - I did)
- lettuce to coat the bottom of bowl
- 1/3-1/2 tsp sugar
- salt/pepper to taste
- sprinkle of garlic powder
- 1 tbsp parsely
Directions:
1) Peel kohlrabi with peeler until all red skin is gone and slice thin - place into bowl
2) Chop/slice onion and add to the bowl
3) In a separate bowl, stir together capers, olive oil, lemon juice (and vinegar if added), sugar, garlic powder, salt/pepper until all dissolved
4) Pour over kohlrabi/onion - mix, then toss with lettuce
5) Add parsely and toss a bit more
6) Taste and season with more salt/pepper if needed
7) Add orange spears to top

Red Kohlrabi with stems attached



Finished! Not very pretty.. I know, but tasted good! Next time I will try improving the presentation.

Homemade Fried Chicken and Gravy

On a recent trip to Nashville, I was given the daunting task of learning to make Fried Chicken and Gravy.  My whole life, I've believed fried chicken should be a task for the Colonel only --impossible to recreate at home. But when the BF hinted that if I truely wanted a way to his heart, I'd better learn this family recipe from his mom, I was excited to document for my first posting!  This was delicious - and simpler than I expected. Can't wait to try it on my own.  Here's my attempt at the recipe - sorry about the lack of measurements:

Ingredients:
- Corn Oil - about half a bottle (enough to fill a deep 13 inch round pan half way)
- Chicken skin on (can use legs, breast, whatever pieces you like)
- white all-purpose flour - about 3-4 cups (enough to fill a loaf pan half way
- salt and pepper
- milk (2% or 1%)

Directions:
Chicken:
1) Fill a loaf pan half way with the flour (I will probably try adding salt/pepper directly to the flour next time)
2) Rinse the chicken (do not dry), coat each piece generously with the flour in the loaf pan, set aside
3) Fill a 13inch deep stainless steel pan half way with oil (the picture below shows after the oil has already been cooked down. fill to the point of the yellowy/brown line) - heat on medium
4) This is important! Watch the oil and make sure to not overheat/boil. Test the temperature by sprinkling flour into the pan. At the correct temperature, the oil will fizzle with small bubbles when flour touches the oil.
5) Add the coated chicken pieces to the pan. The oil should cover half of the chicken. Cook for 5-8 minutes. Flip when the bottom (side in the oil) is light yellow and sprinkle that side generously with salt and pepper. Make sure oil is not too hot. Wait another 5-8 minutes and flip again, salt & pepper. Repeat this process again. At the end, each side should be a perfect golden yellow and perfectly seasoned (see last picture below. could wait until a tad more golden).
6) Transfer chicken from pan to a paper towel lined baking dish (to keep in the oven @ 200 while gravy cooks) Voila! You have Fried Chicken!

Gravy:
This is the tricky part and the key to a perfect Southern Fried Chicken.
1) Take the oil from the chicken frying and pour out about 1/2 - 2/3 (into a container. Do not pour into your sink! it will ruin your sink!)
2) stir oil with a spatula, stirring up all the little bits and pieces from the fried chicken. Begin adding the leftover flour from your loaf pan a little at a time. (add about half a cup-1 cup at a time.) stir stir stir until flour is dissolved and no chunks remain. Keep adding and stirring sporadically until the mixture begins to thicken and you have a gooey brown mixture
3) add milk and stir again - continue until you have your perfect gravy consistency
4) add salt and pepper to taste

Pan with oil after chicken has been cooked. Ready to make Gravy!



Gravy!! Still a little thick, but gravy nonetheless!!!!

Delicious Crispy Fried Chicken

Served with mashed potatoes from scratch - a true southern meal!