Winnipeg Free Press Newspaper Archives Aug 22 2015, Page 90

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Winnipeg Free Press (Newspaper) - August 22, 2015, Winnipeg, Manitoba C M Y K PAGE 14 D14 savour intersection SATURDAY, AUGUST 22, 2015 KOHLRABI Y OU might have noticed an odd- looking vegetable at the farmers market recently. It is shaped like Sputnik, the spherical Russian satellite with spikes coming out of it. It can be green or purple, large or small. I bet you are a bit confused about how to prepare and eat it. I am here to help. Kohlrabi is a member of the brassica family. Relatives include broccoli, cauliflower, turnips and kale. Its bulb and its leaves are edible, it is tasty raw or cooked, and it plays nicely with many other ingredients. Eaten raw, kohlrabi’s flavour is similar to a raw broccoli stem, with a crunchy texture like a water chestnut. When cooked, kohlrabi becomes more intense, like a cross between broccoli and turnips, with the texture of a potato. The hardest part of preparing kohlrabi is getting rid of the tough outer skin. First, remove all the leaves by snapping them off where they attach to the bulb. Next, to stabilize the little guy, slice off about one- half centimetre from the top and bottom of the vegetable and set it flat on the counter. Finally, using a large, sharp knife and working from top to bottom, slice off the skin in strips that follow the contour of the bulb. Now you’re good to go. By the way, regardless of their outside hue, all kohlrabi are pale green inside and there is no difference in flavour. These recipes show off kohlrabi’s versatility. Think of them as your launching pads. If you want to add spices to your roasted kohlrabi, go right ahead. You also may discover raw kohlrabi is a swell substitute for cabbage in coleslaw. And if you wonder whether kohlrabi can hold its own at the centre of a salad, just slice it very thinly, then drizzle it with olive oil, fresh lemon juice and chopped parsley. And don’t toss out the leaves! They are delicious when braised or sautéed, then dressed with a bit of olive oil, minced garlic, red pepper flakes and a splash of lemon juice. — The Associated Press BY SARA MOULTON KOHLRABI? COOL! Weird- looking veggie can be eaten raw or cooked Roasted Kohlrabi With Parmesan 1.8 kg ( 4 lbs) kohlrabi, peeled, quartered and sliced into small wedges about 2 cm ( ¾ inch) thick 45 ml ( 3 tbsp) extra- virgin olive oil Kosher salt and ground black pepper 125 ml ( ½ cup) grated Parmesan cheese Heat the oven to 205 C ( 400 F). Line two rimmed baking sheets with kitchen parchment or foil. Arrange half of the kohlrabi on each prepared pan, then drizzle half the oil on each. Toss to coat, then season with salt and pepper. Arrange the kohlrabi in even layers, then roast on the oven’s upper third and lower third shelves, switching halfway, until the kohlrabi is golden brown and tender, 40 to 45 minutes. Sprinkle half the cheese on each layer and bake until melted, about another five minutes. Start to finish: One hour 20 minutes ( 30 minutes active) Servings: Six Ginger Kohlrabi Quick Pickles 60 ml ( ¼ cup) white vinegar 15 ml ( 1 tbsp) sugar 15 ml ( 1 tbsp) soy sauce Six five- cm ( two- inch) long thin strips fresh ginger 250 ml ( 1 cup) peeled and thinly sliced kohlrabi In a small saucepan over medium heat, combine the vinegar, sugar, soy sauce and ginger. Heat until the sugar is dissolved. Let the mixture cool to room temperature, then transfer to a shallow bowl with the sliced kohlrabi. Chill, covered, for at least one hour. Serve with grilled fish or shrimp or with sandwiches. Start to finish: 30 minutes ( 15 minutes active) Makes one cup R ECENTLY someone brought me back a bottle of beer from Regina’s Bushwakker brewery. Her partner is a Free Press colleague, so she gave him the bottle to take to me at the office. The problem: It was a hot day, and he didn’t think of getting it out of his vehicle until late afternoon, by which time it had been sitting in the car for many hours. The following weekend I opened the bottle, and there was something decidedly odd about the beer — it was ridiculously foamy, and had a sort of cooked, tinny taste ( despite the fact it was in a bottle). The carbonation was so intense it gave me some sort of weird indigestion or acid reflux. The beer, it seems, had been cooked in the heat. You read stories about the dangers a hot car poses to children and animals — in the sun, the interior temperature in a vehicle skyrockets, which can be extremely dangerous. As it turns out, it’s not good for beer or wine either. After my incident with the beer bottle, I decided to do a little experiment. I bought two bottles of the same wine and two cans of the same beer, and placed one of each in my car at 9: 30 a. m. It was a very hot day — around 33 C — and the drinks sat in my sweltering vehicle, in direct sunlight, for more than seven hours. When I removed the drinks from the car, both were extremely hot to the touch, and both had also developed small bulges; the screwcap on the bottle was notably rounder on the top, and the can had expanded slightly as well. I shudder to think how close I was to either the can or wine bottle exploding or leaking in my car ( and I made sure to check on them hourly to make sure they didn’t). The modest bulge in the can and screwcap is due to what’s called thermal expansion; increasing the temperature of most liquids creates greater kinetic energy among molecules. As the molecules move more, the spaces between them increases. Had the wine been bottled under a cork closure, that thermal expansion would have likely pushed the cork out and resulted in leakage. As I removed the bottle and can from my car I could practically hear those poor little heated- up molecules screaming out in pain. And the flavours? Well, as you’ll see by my notes below, both wine and beer tasted worse than their uncooked counterparts. Wine that suffers heat damage sees ripe or fresh fruit flavours develop a stewed taste; in the case of this bottle of wine, it didn’t help that it was in direct sunlight. Beer is typically a bit more capable of withstanding heat — some brewers pasteurize their beer by heating it up to between 70 and 90 C for a short period of time to give it a longer shelf life. And while I’m not sure what the beer’s temperature got up to in the car — I was hesitant to open it until it cooled down, for fear of making a huge mess — this can was left in the heat for many hours. Want to make sure your beer or wine will taste its best? Don’t leave it in your hot car. Concha y Toro 2013 Casillero del Diablo Cabernet Sauvignon ( Valle Central, Chile — $ 13.99, Liquor Marts) Uncooked bottle: Cassis, blackberry, eucalyptus and dark chocolate notes on the nose of this stalwart Chilean red are pretty intense. It’s a medium- plus- bodied, ripe red with loads of dark berry and dark chocolate notes, a splash of acidity and some light tannin. Cooked bottle: The nose is a bit muted on this version, and the fruit notes that do come through have a decidedly stewed/ baked note to them. On the palate, the fruit flavours are decidedly flabby and stewed, the chocolate notes are gone, the acidity is way more out front and the tannins seem a bit grippier and sour. Fort Garry Rouge ( Winnipeg — $ 2.96/ 473- ml can) Uncooked can: This amber ale is deep copper brown in colour, with caramel, roasted malt and zippy barley notes. It’s light- bodied and crisp, with caramel, toasty oat and roasted malt flavours and a nice texture. Tasty stuff. Cooked can: There’s significantly more carbonation to this can than the uncooked one, and the nose smells decidedly like oatmeal and a caramel apple that has been, well, dropped in the dirt. Amazingly, it tastes even worse — like someone took that caramel apple, put it in an old tin can of applesauce and left it in a back alley on a hot day. Yikes. uncorked@ mts. net Twitter: @ bensigurdson BY BEN MACPHEE- SIGURDSON IF YOU CAN’T STAND THE HEAT… YOU MIGHT BE BEER D_ 14_ Aug- 22- 15_ FF_ 01. indd D14 8/ 20/ 15 5: 36: 27 PM

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