Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel is a German Word and translated it means Cream Sauce. As in the kitchen of cooks, each tweaks the sauce to their own preference or taste. Sauces set apart European dishes apart from American preparations.
Ingredients:
Meat
1 to 2 pounds lean pork, veal, or poultry breasts (see notes for options)
salt
1 cup flour, for dredging
1/4 cup lard, butter, or oil, divided
Sauce
1/2 cup minced shallot or onion
1 cup chopped fresh mushrooms (optional)
1/4 cup white wine
1/2 cup chicken, vegetable, or pork stock
1/2 teaspoon white pepper
1 tablespoon capers (optional)
1 teaspoon Dijon mustard
1/2 cup heavy cream, or half and half
1/4 cup sour cream
1/4 cup minced chives or parsley

Directions:
Slice the pork or veal into cutlets about 1/4 to 1/2 inch thick. Keep poultry breasts whole. Put one in the freezer bag and pound it very thin, about 1/8 inch thick. You will need to use moderate force here to not pulverize the meat, tearing it. Periodically flip the meat to pound both sides, and use your palm to determine if the cutlet is evenly thin. Set aside and do this for the remaining cutlets.

You can trim off stray edges and bits on the cutlets, or just leave them as is. Salt both sides and prep your other ingredients.

Dredge your cutlets in flour, pressing it in well. Heat 3 tablespoons of lard or butter in a pan over medium-high heat, then fry the cutlets in batches, making sure they don't touch each other. If you have a bacon press, use it to press the cutlets down so they don't curl. Brown on both sides and set the meat on a plate as they're ready.

When the meat has all been cooked, wipe out the pan and add the remaining lard or butter. You might need an extra tablespoon. Cook the onion or shallot over medium-low heat. You want it soft and translucent, but not browned. This usually takes about 6 to 8 minutes. If you are using mushrooms, they go in here.

Add the white wine and use a wooden spoon to scrape up any browned bits. Turn the heat to high. Let the wine almost completely boil away, then add the mustard and stock. Mix well and add the white pepper.

Let this boil down by half. If you are using capers, they go in here.
Turn off the heat, and stir in the heavy cream. Then whisk in the sour cream, and taste the sauce for salt and temperature. If it cooled down too much, warm it gently. Don't let it even simmer again or it can break.

Coat the cutlets in the sauce, then serve with more sauce, topped with the chives or chopped parsley.

Grilled Corn Ribs With Aleppo Pepper Butter And Dill

Grilled Corn Ribs With Aleppo Pepper Butter And Dill

Corn ribs are such a fun way to eat the vegetable in summer. All you need is a sharp chef’s knife and a stable surface to cut them into shape. If you’re not confident in your knife skills, grill the cobs whole and slather them with the butter once they’re finished. Aleppo pepper is moderately spicy dried and crushed chili flakes. Serves 6

Ingredients:
Butter
1/2 tsp (2 mL) dill seeds
6 tbsp (90 mL) salted butter, at room temperature
1 tbsp (15 mL) very finely chopped dill, plus more to garnish
1/2 tsp (2 mL) Aleppo pepper
1/2 garlic clove, finely grated on rasp
Ribs
4 corn cobs, shucked
Salt to taste
Lemon Wedges
Finely chopped cilantro to garnish

Directions:
For the butter, heat a small frying pan over medium heat. Add dill seeds and toast, swirling often, until fragrant, about 1 minute. Remove from heat, then transfer to a mortar and pestle or spice grinder and finely grind. Transfer to a very large mixing bowl with butter, dill, Aleppo and garlic. Season with salt and stir until well combined. Set aside.

For the ribs, preheat grill to medium-high.

For the corn ribs, carefully cut each corn cob crosswise in half with a sharp chef’s knife. Working one piece at a time, stand halved corn cob vertically with flat base on cutting board. Carefully cut in half lengthwise, then set each half, cut-side down, on cutting board. Cut in half lengthwise again— each cob will yield eight ribs.

Clean and oil grate. Place corn ribs on grill. Cook, turning often, until ribs are lightly charred and have begun to curl, 5 to 7 minutes. Immediately transfer to bowl with butter mixture. Toss until butter has fully melted and coated each rib. Season with salt. Transfer to a serving platter. Squeeze over some lemon and sprinkle with cilantro and more dill. Serve immediately with lemon wedges.

Glazed Parsnips

  

Glazed Parsnips

Ingredients:

1/2 cup pumpkin seeds

Pinch sea salt

1/2 teaspoon EVOO

2 -2 1/4 pounds parsnips. peeled

1/4 cup butter

freshly ground pepper

3 1/2 cups chicken stock

5 juniper berries

5 star anise, coarsely crushed

3 bay leaves

1/4 cup honey

lemon juice to taste

chopped tarragon 

1/4 cup golden raisins

Directions:

Preheat oven to 325 degrees,

To toast the pumpkin seeds,  mix them with a splash of oil and lightly sat.  Spread them on a baking sheet and toast for 10 minutes.

Cut each parsnip in half.  Melt butter in skillet over medium heat.

Toss parsnips in butter seasoned with salt and pepper for 10 minutes.

Add the chicken stock, juniper berries, star anise, and bay leaves, and bring to a boil. Cook until the liquid has almost completely evaporated.

Add the honey and cook until the liquid has become rich and thick and the parsnips are glazed. Taste and season with salt and lemon juice, then add the tarragon and raisins. 

Transfer to a serving plate and garnish with the toasted pumpkin seeds

 

Garlic Roasted Brussels Sprouts

Garlic Roasted Brussels Sprouts: 

With just a few ingredients and a simple roasting method, these sprouts become a savory and delicious side dish you'll have on repeat.
Ingredients
1½ pounds fresh Brussels sprouts 680 grams
6 cloves garlic minced or pressed
2 tablespoons olive oil extra virgin
2 tablespoons fresh rosemary minced
salt and pepper to taste
¼ cup pine nuts
¼ cup parmesan cheese freshly grated

Directions:

Preheat oven to 400°F (205°C). We also need to preheat a large-rimmed baking sheet.

Trim the ends and remove any discolored outer leaves.
Rinse and pat dry.

Cut sprouts in half and place in a large mixing bowl.
Toss with garlic, oil, rosemary, salt and pepper.

Arrange cut side down on a large sheet pan and roast for about 15 minutes.  Turn over and cook for another 15 minutes.

Add pine nuts during the last 5 minutes of cooking time.
Remove from oven, grate cheese over top and serve immediately.   Easy recipe!

Notes
Dry properly. In order to obtain the crispiest Brussels sprouts, use clean tea towels to get that extra moisture out.

Uniform size ensures even roasting. Leave the smaller ones intact; cut the medium one in half; cut the larger ones in quarters.

Always preheat your oven. A hot oven is essential in achieving that crispy texture.

Properly coat with oil. Use a bowl to combine all the ingredients together; ensure a thin layer of oil on all Brussels sprouts.

Use different nuts. Replace pine nuts with almonds, walnuts, sesame seeds, or pecans. Endless possibilities.

Use different toppings. If desired, replace grated Parmesan cheese with ricotta salata, feta or even blue cheese. Feel free to drizzle with balsamic vinegar or even lemon juice to get that flavor boost.

 

Grilled Artichokes

 

Grilled Artichokes

The fourth-generation artichoke farmer Sean Pezzini is also the best chef in the family, according to his parents. His favorite ways to prepare it number two: 1) a quick fry for lightly breaded baby artichokes, and 2) this classic grill approach, which he calls, 

“my go-to and favorite.” One special thing to observe is the magic of their house Pezzini Farms Artichoke Seasoning. It’s a wonder drug that works nicely on everything, from eggs to toast to pizza to pasta to, yes, artichokes, which works well with all those things too.

Ingredients:

4 large to jumbo artichokes
4 tablespoons olive oil
4 teaspoons Pezzini Farms Artichoke Seasoning (or an Italian style         

   seasoning)
2 lemons

Directions:

Fill a large pot with 2–3 inches of water and add a vegetable steaming rack or four artichoke steamers. Bring water to a gentle boil. While you are waiting for the water, prepare your artichokes.

Trim the very ends of the stems and cut about 1 inch off the top of the artichokes (a serrated knife works best for this). You can trim off the thorns of the petals with scissors, if you like. We usually leave them if we’re cooking for our family but trim them if preparing them for guests.

Place artichokes on the steam racks with the stems facing up. Reduce heat to medium and cover pot. Steam for about 30 minutes depending on the size of your artichokes.

You can check if they’re cooked by putting a knife into the base of the stem. The knife should slide in fairly easily with just a bit of resistance. We like to cook our artichokes until they are “al dente” or about 5 minutes shy of being fully cooked since they will be finished on the grill.

Turn on the grill and get it to around 450–500° F while waiting for the artichokes to cool down.

Once cool enough to handle, cut artichokes in half lengthwise. Remove the choke (the inedible spiky and fuzzy part of the artichoke) with a paring knife by sliding the knife right along the underside of the fuzzy choke then pulling the fuzz and spiky leaves out. Be careful not to cut too far down underneath the fuzz or you risk cutting out some of the heart.

In a small bowl, stir together the olive oil, the juice of ½ lemon and the seasoning. Brush the mixture on all sides of the artichoke.

Place artichokes cut side down on the hot grill for about 3 minutes with lid closed. Once you get some nice grill marks and a bit of char, flip the artichokes over and cook for 2–3 more minutes.

Serve with the remaining lemon, cut into wedges, and your favorite dipping sauce. We usually go with a lemon aioli or a garlic Dijon. Serves 4–6.
NOTES

PEZZINI PRO TIPS
We recommend steaming artichokes instead of boiling them as they can become waterlogged from boiling and lose their flavor. We place them upside down (stem facing up) so the steam rises up between the leaves and cooks them a bit faster and more evenly.

Leave as much of the stem on as possible when preparing them. The stem is an extension of the heart, so the inside of the stem is edible. Artichokes oxidize (turn brown) very quickly when they are cut during preparation. To prevent this, have a cut lemon handy and rub the lemon on any parts of the artichoke you cut.

When picking out an artichoke, look for a thick and long stem. This usually means a larger heart. Wiggle the stem. It should be firm and not move much. If it feels rubbery and bends like an old carrot, it’s probably 1–2 weeks old and should be avoided. The artichoke should also feel dense for its size.

Store artichokes in the refrigerator. If they are fresh, they should last at least a week refrigerated..

Sautéed Brussels Sprouts ~ Vegan and Gluten Free

 

Sautéed Brussels Sprouts

Sautéed Brussels sprouts with pecans, shallots, and garlic.  A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.

Ingredients:
2/3 cups pecans, chopped and toasted
1 1/2 tablespoons coconut oil, or sub olive oil
1/2 cup shallots, sliced (2 large shallots)
4 garlic cloves, roughly chopped
1 lb shredded Brussels Sprouts (about 7 cups)
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh cracked pepper, more to taste
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Pinch red pepper flakes, Aleppo or Urfa biber are both nice here

Optional Holiday Additions: 

¼ cup craisins, 

1 tablespoon fresh sage

Directions:

If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes, set aside.

To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender 3-4 minutes.

Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing for 7-9 minutes, stirring occasionally until tender-crisp.

Add the vinegar and maple syrup, stir well, and cook it off a bit.

Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional. 

Stir in the toasted pecans and serve.

Charred Green Beans And Mushrooms With Crispy Shallots

Charred Green Beans And 

Mushrooms with Crispy Shallots

This dish has all the components of a classic green bean casserole, but it’s dressed in a zippy fish sauce caramel instead of cream of mushroom soup. The whole thing comes together fast—in a fraction of the time a casserole would take—so make sure you have everything ready to go before you start cooking.  Serves 6 to 8
Ingredients:
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) fish sauce
2 cloves garlic, minced
1 red bird’s-eye chili, halved (optional)
1/4 cup (60 mL) canola oil
2 small shallots, thinly sliced into rings
1/2 lb (225 g) shiitake mushrooms, stems discarded, caps halved or quartered
1 lb (455 g) green beans, trimmed, cut on bias into 2-inch (5-cm) pieces
1 lime, halved

Directions:
Stir sugar with water until dissolved then add fish sauce, garlic and chili, if using. Set aside.

Set a fine-mesh strainer over a medium heatproof bowl.

Combine oil and shallots in a large frying pan. Heat over medium-high until shallots start to sizzle, then stir constantly until golden- brown, 6 to 8 minutes. Quickly remove pan from heat and strain shallots through prepared strainer.

Carefully return 1 to 2 tbsp (15 to 30 mL) strained oil to pan. Add mushrooms and cook, stirring often, until golden-brown, about 5 minutes. Transfer mushrooms to a large plate, then add green beans to pan. Cook, stirring often, until beans are bright green and slightly charred in places, 4 to 5 minutes.

Lower heat to medium and return mushrooms to pan. Carefully add fish sauce mixture—it will steam up immediately. Cook, stirring often, until sauce has thickened and beans are tender-crisp, 3 to 4 minutes. Transfer to a large serving platter. Squeeze lime juice overtop, then garnish with crispy shallots.  Serves 6 to 8

Melted Onions

 

Melted Onions

                                       Easy Peasy and Quick

Directions:

Preheat oven to 425°F (218°C). 

Peel and cut three small onions in half crosswise (through their equator) 

Place halves in 6 small ramekins. 

Generously season with salt and pepper,  

Bake for 20 to 30 minutes, until soft. 

Melt 1 tbsp (15 mL) butter and brush over onion tops. 

Bake until deeply golden, up to 40 minutes.

Sometimes I add pieces of a beef bouillon cube for extra flavor.  It tastes like French Onion Soup.

Grilled Mexican Sweet Corn (Elote Recipe)

Grilled Mexican Street Corn (Elote)

If you aren’t able to find traditional Mexican crema in your local grocery store, use regular sour cream spiked with some lime juice. You can also substitute crumbled feta for the cotija cheese.

Ingredients
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, or to taste
2 teaspoons finely grated lime zest, from 1 lime
2 tablespoons lime juice, from 1 lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
Directions:
Heat a gas or charcoal grill to 400°F. Once the grill is hot, clean the grates.

Whisk together the sauce:
Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema and cotija cheese have a little salt already, so add extra judiciously.) Set aside.

Grill the corn:
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Top the corn with sauce and cheese:
Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges. Serves 6 to 8

White Asparagus & Leek Tartines With Mustard Butter

 

White Asparagus & Leek Tartines With Mustard Butter

More brittle and earthy than its green sibling, white asparagus becomes sweet and delicate when poached with leeks in a bath of white wine, stock and herbs. The mixture is served atop sourdough toasts slathered with punchy mustard butter for French-style crostini.
Ingredients:
1 big or 2 small leeks
1/2 cup (125 mL) plus 2 tbsp (30 mL) unsalted butter, softened, 

   divided
1/2 cup (125 mL) dry white wine
3/4 lb (340 g) white asparagus, tough ends trimmed, peeled from 

   from where it begins to taper.
1 cup (250 mL) chicken or vegetable stock
1 bay leaf
2 thyme sprigs
1 small lemon, halved, seeds removed
2 tbsp (30 mL) grainy mustard
6 slices sourdough bread, cut 1 inch (2.5 cm) thick from loaf about 5 

    about 5 inches (12.5 cm)

Directions:
Trim dark green leek tops and save for next time you make stock. Halve white parts lengthwise and rinse thoroughly. Cut leeks into 4-inch (10-cm) sections. Slice sections lengthwise into 1/4-inch- (5-mm-) thick strips. Place in a bowl of water. Gently swirl to loosen dirt. Lift leeks into a colander to drain.

Heat 2 tbsp (30 mL) butter in a large frying pan over medium heat. Add leeks. Cook, stirring occasionally, until translucent, about 3 minutes. Add wine. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add asparagus, stock, bay leaf and thyme. Squeeze juice from lemon halves into pan and drop halves into pan. When it comes to a simmer, reduce heat to maintain a gentle simmer. Cook until asparagus is fork-tender—it will bend easily, but not be limp—depending on thickness, 15 to 20 minutes.

Using a slotted spoon, transfer asparagus and leeks to a plate. Discard bay leaf, lemon and thyme. Increase heat to medium and reduce liquid to 1/4 cup (60 mL), about 5 minutes.

In a small bowl, mix mustard with remaining 1/2 cup (125 mL) butter until combined.

 Toast bread then spread mustard butter generously on each slice. Top each toast with asparagus and leeks. (If necessary, cut spears to fit toasts.) Drizzle reduced poaching liquid over each toast.   Serves 6

Blueberry Beet Salad

Blueberry Beet Salad

Ingredients:

Salad

4 to 6 golden beets
4 tablespoons olive oil
2 teaspoons salt
½ cup walnuts
Cracked black pepper
5 ounces Spring Mix lettuces
2 cups fresh blueberries
1 cup goat cheese
¾ cup Savory Berry Vinaigrette (recipe below)

• Vinaigrette
• 1/2 cup blueberries
  ¼ cup water
  ¼ cup sugar
  ¼ cup rice vinegar
  1 teaspoon Dijon mustard
  1 teaspoon sweet onion, minced
  1 teaspoon sea salt
  ½ teaspoon cracked black pepper
  ½ cup olive oil 
• Directions:
• Preheat oven to 350°F. Wash and dry the beets, rub them with 3 tablespoons of the olive oil and season them with 2 teaspoons of salt. Place on parchment-lined baking sheet and bake until tender, about 40 minutes. Allow to beets to cool enough to be handled.
  
  While the beets are cooling, toss the walnuts in remaining olive oil and season with a little black pepper to taste. Place on parchment-lined baking sheet and bake until toasty, about 7 to 10 minutes. Check the walnuts frequently as they can burn suddenly.
• Remove the skin from the beets and slice as desired.
• To finish the salad, mix all of the ingredients and toss to distribute the vinaigrette evenly. Season to taste with salt and pepper and serve immediately.
• Vinaigrette Directions:
• Place blueberries, water and sugar in a small sauce pot. Bring to a simmer and cook until all of the blueberries have popped. Strain the mixture and reserve 6 tablespoons of the strained syrup.
• To the syrup add the vinegar, Dijon mustard, sweet onion, salt and pepper. Stir well to combine. 
• Slowly add the olive oil in a steady stream while whisking to make a smooth vinaigrette. Taste and adjust seasoning accordingly.
• Makes ¾ cup

Pickled Raw Beets

 

Pickled Raw Beets

Slicing beets super thin and letting them soften in salt before packing in a spiced brine is a quick way to create a condiment that’s great for amping up a cheese plate, salad or sandwich.

TIP
Use those beautiful beet greens! Wash well, chop the stems and sauté in a little olive oil, garlic and spice (if desired) until tender. Add chopped leaves and cook until wilted. Or use the raw chopped leaves in a hearty salad.

Broiled Onion Slices

Broiled Onion Slices

Ingredients:

2 lage onions, sliced 1/4" discs

1 cup almond flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optionally available, for a spicy kick)
Salt and pepper to style
2 large eggs, overwhelmed

2 cups shredded mozzarella or cheddar

Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Separate onion slices into discs.

Combine almond flour, paprika, garlic powder, cayenne, salt, and pepper in a shallow dish.

Whisk eggs in one other dish.

Dip onion discs in egg, then coat with almond flour combination.

Bake 15 minutes till cheese is bubbly and golden.

Let cool, then remove from the baking sheet.

Apple-Ginger Sauerkraut

Apple-Ginger Sauerkraut

Simply going about their lives, microbes consume the food’s energy source and along the way create many byproducts such as vitamins, enzymes, and short-chain fatty acids—which are nutrients to us! Fermented foods are also a rich source of probiotics, the living microbes themselves.

When we consume fermented foods, we get the benefit of all these nutrients. Probiotics support our gut microbiome, the collection of trillions of microbes found throughout our digestive system. 

By consuming just a small amount of fermented foods or beverages (four to eight ounces of fermented veggies per day, or one to two fistfuls), we enjoy the many benefits fermented foods have to offer.

Preparation time: 15 minutes : Yield: 2 quarts

Fermentation time: 7 to 84 days, depending on weather and taste

Clean cabbage to wash off the dirt and remove any tough or floppy outer leaves.

Shred or thinly slice each cabbage into 1⁄4- to 1⁄2-inch ribbons and add to a large mixing bowl.

Sprinkle salt over shredded cabbage. Brine will form as salt draws water from the cabbage.

Squeeze or pound the mixture to break the cell walls and encourage water to seep out of vegetables.

Clean and thinly slice the apple into 1-inch bite-size pieces and add to the bowl. Wash ginger to remove dirt; peel if desired. Grate and add to mixing bowl.

Add caraway seeds to the mixing bowl. Mix all the ingredients together thoroughly.  Pack and Ferment

Add mixture to jars or a fermentation crock. Make sure to add every last drop of brine that has formed in the mixing bowl. Pack contents tightly so that there are no air bubbles and the top surface is even and flat.

Place weights on top of the sauerkraut, leaving at least 1 inch of headspace from the contents and the top of the container with the weights applied.

Cover the container with a dish towel or tea towel to keep out flies and dust. Secure with a rubber band, twist ties, or an elastic strap. Label your container with its contents and the date when you started fermenting it. I use blue painter’s tape and a permanent marker, and I always stick the label on the side of the container rather than the lid—those lids have a notorious habit of switching jars when you’re not looking, usually in the middle of the night! Stash sauerkraut containers in a cool place out of direct sunlight. I place my container in a conspicuous spot so that I don’t forget about it. Typically, I ferment sauerkraut for two weeks in warm weather or four weeks in cooler weather.

When taste and texture are to your liking, transfer the contents to jars and store them in the refrigerator.

Sauerkraut will last in the refrigerator for several months.

 

Apple-Ginger Sauerkraut

Preparation time: 15 minutes

Yield: 2 quarts

Fermentation time: 7 to 84 days, depending on weather and taste

Clean cabbage to wash off the dirt and remove any tough or floppy outer leaves.

Shred or thinly slice each cabbage into 1⁄4- to 1⁄2-inch ribbons and add to a large mixing bowl.

Sprinkle salt over shredded cabbage. Brine will form as salt draws water from the cabbage. 

Squeeze or pound the mixture to break the cell walls and encourage water to seep out of vegetables. 

Clean and thinly slice the apple into 1-inch bite-size pieces and add to the bowl. Wash ginger to remove dirt; peel if desired. Grate and add to mixing bowl.

Add caraway seeds to the mixing bowl. Mix all the ingredients together thoroughly.

Pack and Ferment

Add mixture to jars or a fermentation crock. Make sure to add every last drop of brine that has formed in the mixing bowl. Pack contents tightly so that there are no air bubbles and the top surface is even and flat.

Place weights on top of the sauerkraut, leaving at least 1 inch of headspace from the contents and the top of the container with the weights applied.

Cover the container with a dish towel or tea towel to keep out flies and dust. Secure with a rubber band, twist ties, or an elastic strap. Label your container with its contents and the date when you started fermenting it. I use blue painter’s tape and a permanent marker, and I always stick the label on the side of the container rather than the lid—those lids have a notorious habit of switching jars when you’re not looking, usually in the middle of the night! Stash sauerkraut containers in a cool place out of direct sunlight. I place my container in a conspicuous spot so that I don’t forget about it. Typically, I ferment sauerkraut for two weeks in warm weather or four weeks in cooler weather.

When taste and texture are to your liking, transfer the contents to jars and store them in the refrigerator.

Sauerkraut will last in the refrigerator for several months.

Green Beans in Corn Sauce With Pumpkin seeds

Green Beans With Corn and Raw 

Pumpkin Seeds and Tomato Salsa

Ingredients
1/2 cup raw hulled pumpkin seeds
1 1/4 teaspoons kosher salt
1 cup fresh corn kernels from 1 large ear
1 cup water
3 to 4 fresh sprigs epazote or cilantro
3 tablespoons vegetable oil
1 pound green beans trimmed
1/2 cup finely chopped white onion
1 fresh habanero, serrano or jalapeño chile finely chopped
1 garlic clove finely chopped
1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes

Directions:
Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 
5 minutes. Transfer to a bowl and let cool.

Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.

Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.

Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.

Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.

Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.