Posts Tagged ‘fage’

Got eggplant? NYT to rescue. Turkish-style.

Saturday, October 11th, 2008

I clipped an interesting recipe from the NYT a few weeks ago: Pasta with Turkish-Style Lamb, Eggplant, and Yogurt Sauce, and as luck would have it Red Wagon Organic Farm brought irresistable japanese eggplants to market. The recipe called for greek yogurt; hmmm, there’s ground lamb in the freezer and a new tub of Fage 0% – let’s cook. I executed the recipe with a few riffs that reduced the brown butter sauce and incorporated a little more yogurt, the results were outstanding. Aleppo pepper is worth seeking out – Penzeys carries it and describes it as “an ancho-like flavor with a little more heat and tartness.” Perfect here, and at home wherever you would use classic red pepper flakes.


Red Wagon Organic Farm

Greens dominate. Lamb shanks too. Mizuna salad.

Monday, May 5th, 2008

MizunaMany and varied early greens still dominate at the Farmer’s Market, so I picked out something a little bit kinky: beautiful baby Mizuna from Red Wagon Organic Farm. This spicy green is also called Japanese Mustard, and is often a component of mesclun (mixed assorted baby greens). It’s great on its own, as this simple wilted salad shows.

Wilted Mizuna Salad

  1. 1/4 cup rice vinegar
  2. 3 Tb soy or tamari
  3. 3 Tb toasted sesame oil
  4. 1/4 tsp Szechwan pepper
  5. Mizuna, washed and large stems removed

Heat vinegar, soy, and sesame in a small saucepan but do not simmer. Add pepper to taste. Toss warm dressing with Mizuna and serve.

Michael Symon’s Braised Lamb Shanks In Yogurt Sauce

Michael Symon calls his food “farm driven american,” but he definitely has a Greek thing going on. Wanting to cook with Fage yogurt (2% in this case), I paired the Wilted Mizuna salad with his Braised Lamb Shanks In Yogurt Sauce recipe from a great article about Greek yogurt in the New York Times. Killer!


Red Wagon Organic Farm

Symon Says