Author Archives: The Chef
Don’t throw those greens out! Make something with them!!! Braised Kohlrabi greens and beet greens with onion, garlic, 1/2 tspn of Sichaun peppercorns, celery and jalapeño in a glaze of brown sugar, soy, red Chinese cooking wine, finished with a pad of butter. S&P to taste
Late season summer squash which holds up well to significant time in the pot. I find myself missing the garden gems already. Hello December.
We’ll spare you the pictures of the actual heads, but yeah, they’re kinda required to make this dish. (more…)