our friend leslie came to visit last weekend, and she brought us some delicious goodies from her home in viroqua, wisconsin: homemade ramp pesto and new glarus beer. since lately all i seem to be good for is taking pictures of food, it seemed appropriate to honor her gift with an homage to the culinary delicacies of wisconsin.
and perhaps brian’s favorite part of the meal, leslie also gave us new glarus honey bock, which apparently you can’t buy in minnesota (and only buy in wisconsin?). delicacies indeed! thank you, leslie!!
for months, my colleague/friend rachel has been telling me about how fabulous the moosewood cookbook is. last night, i finally got around to cooking something from it.
i made stuffed cabbage. sounds a little weird, but we’ve had an extra head of cabbage rolling around our fridge for longer than i’m willing to divulge here, so i figured it was worth a shot. the recipe is actually in the link to the googlebook above, so i’m not going to mess with spelling it out here… you just get the pictures and my sparse commentary.
Cooking with cabbage was a very unique experience. My not-so-extensive cabbage background includes slaws and soups, so to core it, boil it, peel it apart, and use the leaves to hold all the stuffing ingredients was completely alien to me. Funny enough, the cabbage itself actually took on something of an incandescent, ghostly, and alien quality of itself, as well.
Here, I thought the cabbage leaves looked lacy, skin-like, and very eerie. I don’t know what to make of this picture… totally not appetizing. But how could I not include it here?! You must be prepared what you’re up against. Alien Skin, that’s what.
Once the cabbage is cored and boiling, you begin to sautee the onion, celery, garlic, and carrots in butter. Later, I added salt, pepper, and sunflower seeds.
Then you take the ricotta-based stuffing and roll it up into the cabbage. Here, I thought the cabbage-rolls looked like little baby aliens–see, the stems are like spines! Again–NOT appetizing to look at, but I promise, it is delicious (plus later, it gets prettier). Spread some cashew-ginger sauce (in my case, almond-ginger) on top and stick it in the oven for a half an hour.