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What is kohlrabi and what do we do with it? Plus, Queer Eye\u2019s Antoni Porowski (@antoni<\/a>) talks to us about pierogi, and more!<\/p>\n For a transcript of this episode,\u00a0click here<\/a>. <\/p>\n Food ideas discussed in this episode:<\/strong><\/p>\n Sabudana Khichdi\u00a0 Chole a la Hirway Guacachole Salsa verde\u00a0 Guacamole Salsa Green mole Other uses for tomatillos<\/strong><\/p>\n grilling or charring those tomatillos to add to a braise of meat<\/p>\n<\/li>\n Cooking and making relish to spoon over fish<\/p>\n<\/li>\n dropping into a pot of simmering chicken legs to add acid<\/p>\n<\/li>\n<\/ul>\n Kohlrabi slaw Banh mi topping Breaded squash Squash Gratin Squash tempura(ish)<\/strong> [ link ]<\/a> Double chocolate zucchini bread Turkey zucchini burgers <\/strong>[ link ]<\/strong><\/span><\/a><\/p>\n Roasted squash salad Steak cooked in butter <\/strong>[ link ]<\/strong><\/span><\/a> Slow-roasted salmon <\/strong>[ link ]<\/strong><\/span><\/a> Pierogi leniwe (\u201clazy pierogi\u201d) <\/strong>[ link ]<\/strong><\/a> Michelle Polzine\u2019s pierogi Antoni\u2019s perfect soft scramble
<\/strong>Here\u2019s Samin\u2019s column<\/a> and adaptation of Hrishi\u2019s family recipe<\/span><\/a><\/p>\n
<\/strong>Heat oil. Add mustard seeds, fennel seeds, whole chili peppers, and dried chili peppers. Heat until they sizzle, then add onions along with powdered spices such as cumin, cayenne and coriander. Add garlic and ginger. Then add canned chickpeas and canned crushed tomatoes and simmer until done. Eat with rice, yogurt, and mango pickle.<\/p>\n
<\/strong>Combine Hrishi\u2019s chole with guacamole!<\/p>\n
<\/strong>Char tomatillos on a hot griddle until the outside is dark. Blend with hot green chiles and cilantro.\u00a0 Here\u2019s a recipe from the wonderful Pati Jinich to try out!<\/span><\/a><\/p>\n
<\/strong>Blend ripe avocado with tomatillos.\u00a0<\/span><\/a><\/p>\n
<\/strong>Char onions and tomatillos. Blend with epazote and chicken stock. Add cooked chicken (or other food of your choice) and simmer till done. Or, follow this recipe for what appears an actual, authentic version of the dish instead of Samin\u2019s nonsense!<\/span><\/a><\/p>\n\n
<\/strong>Slice kohlrabi and apples into matchsticks and toss together with a little chili powder, apple cider vinegar, herbs, olive oil, salt, and grated ginger.<\/p>\n
<\/strong>Pickle <\/strong>some chopped kohlrabi and carrots and use as a topping for banh mi.<\/p>\n
<\/strong>Coat pieces of squash in flour, egg and breadcrumbs. Cook in the oven on a well-oiled baking sheet. Or sheesh, these look good! <\/span><\/a><\/p>\n
<\/strong>Slice squash thinly. Layer slices with\u00a0 cheese and cream, or cheese and a mixture of cream and stock. Top with breadcrumbs. Bake in the oven until brown and bubbly and delicious.\u00a0<\/p>\n
<\/strong><\/span>Fill a deep (at least 6 inches) pot with 2-3 inches of oil (not more). Heat to approximately 360 degrees fahrenheit. Oil will expand as it heats. You could also use an air fryer. Mix a little bit of ice with flour, salt, balking powder, and a fizzy liquid (seltzer\/beer). A little vodka also helps. Keeping everything ice cold, mix until a lumpy batter forms (do not overmix). Dip pieces of zucchini or squash into the batter. Place them in the oil and cook until golden on one side. Flip it and let it get golden on the other side. Pull it out with a slotted spoon and drain it on a paper towel-lined cookie sheet or cooling rack. Sprinkle with salt and eat right away with a condiment of your choice.<\/p>\n
<\/strong>From Shauna Sever\u2019s Midwest Made<\/span><\/a><\/p>\n
<\/strong>Roast a winter squash and cube it. Macerate red onion with red wine vinegar. Add a little bit of red pepper flakes, an herb of your choice, and some sugar or honey to taste. Toss with cubed squash.<\/p>\n
<\/strong><\/span>Use a piece of filet mignon an inch and a half thick. At least half an hour in advance, season it generously with salt and pepper on both sides. Get a clean, very seasoned cast-iron pan very, very hot. Put a generous amount of butter in the pan. Place steak in hot pan and do not move until a crust forms. Then slide the steak around in the butter so it browns evenly. Use a spoon to baste constantly in butter. Flip and do the same thing on the other side. Turn on its edge to get a crust on the side. Let rest in a warm spot for 10 minutes before slicing.\u00a0<\/p>\n
<\/strong><\/span>Heat the oven or toaster oven to 225-250 Fahrenheit. Make a bed of fig leaves, herbs, or citrus slices in a baking pan. You could also use a piece of parchment. Lay the salmon skin side down. Remove bones with needle-nose pliers or tweezers (can be done before or after cooking). Season lightly with salt. Drizzle very lightly with olive oil and rub the olive oil in, then stick it into the oven and cook it until the meat is just translucent and just barely flakes apart when you prick it with a fork or with your fingers.\u00a0<\/p>\n
<\/strong>(Or test your polish on the Kwestia Smaku<\/span><\/a> version)<\/p>\n
<\/strong>Here\u2019s the recipe!<\/a> And pre-order her book here<\/a>!\u00a0<\/p>\n
<\/strong>Mix eggs with one teaspoon of water for every two eggs. Scramble in a pan with chopsticks. Serve with Jacobsen Black Garlic Salt and fresh cracked pepper. Also watch this video.\u00a0<\/span><\/a><\/p>\n