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A review by julieawallace
Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell
4.0
Raise your hand if you're 100% certain that you have more than enough greens in your diet.
Yeah, me neither.
Brassicas: Cooking the World's Healthiest Vegetables, the new cookbook from Oregonian Food Day writer Laura B. Russell, is on a mission to change your answer to that question. It just might change mine.
I tried a couple of recipes, and am eager to tackle others. The Kale & Sweet Potato Saute on page 27 required serious patience in the first step (slow cooking 1/2" cubes of sweet potato,) but proceeded quickly with the second step (sauteing shredded kale.) Though I used much more than 2 tablespoons of olive oil and not quite as much chili powder as recommended, this recipe could easily become a standard around here. This works as a side dish, in a corn tortilla and, as recommended by the author, with a fried egg for breakfast.
If there's a mention of ginger in a recipe, I'm usually interested; it's the one type of 'heat' in a spice that I enjoy. The bok choy and crystallized ginger Waldorf salad sounded like a fun spin on an old-school classic, so I tried it out.
Dear god in heaven, it's awesome!
That first bite sparkled - lemon, crunch, pecan, and just a hint of ginger. I would even be inclined to kick the ginger up a few notches with ginger syrup.
The bok choy hides backstage in this recipe, under wraps with the greek yogurt and itsy bitsy amount of mayonnaise. Do take the time to let the bok choy mix with salt (and then carefully drying with a kitchen towel) as it definitely made a difference in the amount of liquid in the bottom of the dish.
Pick up a copy of Brassicas and prepare to make kale, cauliflower, brussels sprouts, cabbage, collard greens, mustard greens, broccoli rabe, arugula, cress, bok choy, chinese broccoli, mizuna, napa cabbage, tatsoi, radish, turnip, rudabaga, horseradish, wasabi, and kohlrabi your new best food friends.
No, really, they're ALL brassicas. Plenty to choose from! Take a look at Chapter One here.
P.S. I received this book for free from Blogging for Books in exchange for this review. This review also appeared on www.cookbookfetish.com.
Yeah, me neither.
Brassicas: Cooking the World's Healthiest Vegetables, the new cookbook from Oregonian Food Day writer Laura B. Russell, is on a mission to change your answer to that question. It just might change mine.
I tried a couple of recipes, and am eager to tackle others. The Kale & Sweet Potato Saute on page 27 required serious patience in the first step (slow cooking 1/2" cubes of sweet potato,) but proceeded quickly with the second step (sauteing shredded kale.) Though I used much more than 2 tablespoons of olive oil and not quite as much chili powder as recommended, this recipe could easily become a standard around here. This works as a side dish, in a corn tortilla and, as recommended by the author, with a fried egg for breakfast.
If there's a mention of ginger in a recipe, I'm usually interested; it's the one type of 'heat' in a spice that I enjoy. The bok choy and crystallized ginger Waldorf salad sounded like a fun spin on an old-school classic, so I tried it out.
Dear god in heaven, it's awesome!
That first bite sparkled - lemon, crunch, pecan, and just a hint of ginger. I would even be inclined to kick the ginger up a few notches with ginger syrup.
The bok choy hides backstage in this recipe, under wraps with the greek yogurt and itsy bitsy amount of mayonnaise. Do take the time to let the bok choy mix with salt (and then carefully drying with a kitchen towel) as it definitely made a difference in the amount of liquid in the bottom of the dish.
Pick up a copy of Brassicas and prepare to make kale, cauliflower, brussels sprouts, cabbage, collard greens, mustard greens, broccoli rabe, arugula, cress, bok choy, chinese broccoli, mizuna, napa cabbage, tatsoi, radish, turnip, rudabaga, horseradish, wasabi, and kohlrabi your new best food friends.
No, really, they're ALL brassicas. Plenty to choose from! Take a look at Chapter One here.
P.S. I received this book for free from Blogging for Books in exchange for this review. This review also appeared on www.cookbookfetish.com.