Andrea Chesman - Kitchen

I am going to be traveling in the late summer and fall in support of my new book, Recipes from the Root Cellar. I'll be demonstrating how quick and easy it can be to cook root vegetables, and I'll be talking about "eating locally, spicing globally." Here are the recipes I'll be preparing and sharing.

Thai Vegetable Salad

“Eat locally, spice globally” is one of the rallying calls for people who are concerned about the carbon footprint of their foods. They are talking about a dish like this one, simply made with locally grown root vegetables but transformed into an exotic dish with the addition of Thai sweet chili sauce. This traditional condiment is also wonderful as a dipping sauce for spring rolls and grilled chicken. Find it wherever Asian foods are sold.
Serves 4

1 pound daikon radish or 1 large turnip, peeled and cut into matchsticks
1/2 pound carrots, cut into matchsticks
1 tablespoon salt
1/4 cup sweet Thai chili sauce

1. Combine the daikon, carrots, and salt in a colander. Toss to mix. Set aside to drain for 1 hour. Rinse well.
2. Transfer the vegetables to a bowl. Add the chili sauce and toss to mix. Let stand for at least 30 minutes before serving.

Kitchen Notes: Early in the fall, turnips are crispy and sweet enough to be used interchangeably with daikon radish. Later in winter, turnips are best in recipes where they are cooked.

Thai Sweet-Spicy Cabbage Salad
Serves 6 to 8

This cabbage salad uses regular green cabbage, but napa cabbage could be substituted. The secret ingredient is Thai sweet chili sauce, a condiment found in Asian markets. It is made of sugar, vinegar, and chiles and makes a wonderful dressing for salads or a dip for spring rolls. This salad combined with chicken makes a delicious wrap.

1 small head (about 1 1/2 pounds) green cabbage, cored and very finely sliced
2 teaspoons salt
1 carrot, grated
1/2 cup Thai sweet chili sauce
1/2 cup chopped roasted salted peanuts

1. Combine the cabbage and salt in a colander and toss to mix. Let stand for about an hour to wilt the cabbage.
2. Taste the cabbage. If it is too salty, rinse with cold running water. Then drain. Combine the cabbage, carrot, and chili sauce in a large bowl and toss to mix. Add the peanuts and toss to mix.
3. Let stand for 30 minutes to allow the flavors to blend before serving.

Sautéed Shredded Root Vegetables
Serves 4 to 6

This sauté of vegetables takes 10 minutes to cook and looks as beautiful on the plate as it is delicious to eat. Vary the seasonings if you like, the shredded vegetables are amenable to experimentation.

3 tablespoons sunflower or canola oil
4 cups peeled and shredded mixed root vegetables (beets, carrots, celery root, parsnips, rutabagas, salsify, and /or turnips)
1 leek, trimmed and thinly sliced
4 garlic cloves, minced
½-inch piece fresh ginger, peeled and minced
1/4 cup dry white wine
Salt and freshly ground black pepper
Freshly grated nutmeg

1. Heat the oil in a large skillet over medium heat. Add the root vegetables, leek, and garlic and sauté until the vegetables are limp, about 5 minutes. Add the wine, cover, and cook until the vegetables are tender, about 5 more minutes.
2. Season to taste with salt, pepper, and nutmeg. Serve hot.

Basic Stir-Fry
Serves 4

If I had my druthers, I’d probably make stir-fries on most nights. It is important to have all the vegetables prepped and all the ingredients assembled before you start cooking. And don’t forget to start cooking the rice first. I have an electric rice cooker, purchased years ago. It is an appliance that gets regular use and more than justified its inexpensive purchase price.

1 pound boneless skinless chicken, beef, or pork, sliced into matchsticks, or 1 pound extra-firm tofu, pressed and cubed (see Note)
5 tablespoons soy sauce
3 tablespoons oyster-flavored sauce
2 tablespoons rice wine or dry sherry
1 tablespoon sugar
2 teaspoons dark sesame oil
1/4 teaspoon freshly ground black pepper
1/2 cup chicken or vegetable broth (see pages 000 to 000)
1 tablespoon cornstarch
3 tablespoons peanut or canola oil
1 onion, halved and cut into slivers, or 1 leek, white and tender green parts only, thinly sliced
4 cups chopped or diced firm vegetables (asparagus, broccoli, carrots, baby corn, snap beans, snow peas or snap peas), corn kernels, or shelled peas
8 cups slivered greens (cabbage, bok choy, broccoli raab, chard, escarole, or kale)
1-inch piece fresh ginger, peeled and minced
3 to 4 garlic cloves, minced
Hot cooked white rice

1. Combine the meat or tofu, 2 tablespoons of the soy sauce, oyster sauce, 1 tablespoon of the wine, sugar, sesame oil, and pepper in a medium bowl and set aside to marinate.

2. To make the sauce, combine the broth, 1 tablespoon soy sauce, remaining 1 tablespoon wine, and cornstarch. Whisk until thoroughly combined and set aside.

3. Heat a large wok or skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the meat or tofu and marinade and stir-fry, stirring constantly, until well browned, 4 to 8 minutes. With a heatproof rubber spatula, scrape out all the meat or tofu and sauce into a medium bowl and keep warm. Return the wok to high heat.

4. Heat 1 tablespoon oil over high heat until very hot. Add the onion and firm vegetables and stir-fry until slightly softened, about 3 minutes. Add 1 tablespoon soy sauce, cover, and let the vegetables steam until soft, 3 to 4 minutes. Remove from the wok and add to the meat or tofu.

5. Return the wok to high heat and add the remaining 1 tablespoon oil. Add the slivered green vegetables and stir-fry for 1 minute. Add the last 1 tablespoon soy sauce and continue to stir-fry until limp, about 2 minutes more. Push the vegetables to the sides of the pan and add the ginger and garlic. Cook until fragrant, about 45 seconds. Stir into the vegetables.

6. Return the meat or tofu and vegetables to the wok and toss to combine. Whisk the sauce and pour into the wok. Stir-fry until the sauce is thickened and evenly coats the vegetables, 1 to 2 minutes.

7. Serve immediately with the hot rice.

Note: Pressing tofu releases excess moisture. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a weight on top of the tofu, such as a heavy cutting board. Leave for 10 to 30 minutes. The tofu will compress and excess water will be forced out. Cut into cubes. Then proceed with the recipe as above.