Winter Slaw

My blog has been heavy on the meat and sweets lately, so I thought I'd bring it back to the roots and showcase a late-winter vegetable I found at the 5th Avenue Farmer's Market last weekend. Kohlrabi is a tuber-like vegetable that grows above-ground and is rich in vitamins and fiber and very low in calories--despite it's sweetness. There are a number of varieties, but the guy at the vegetable stand gave me a little slice of the purple kohlrabi to try, and I was sold. Kohlrabi is best to buy when the bulbs are relatively small, no more than 1 1/2 inches in diameter. They'll keep in the fridge for a week or so, but they are harder to grate the older they get.

I thought it would make a nice slaw as a light accompaniment to any of the meat dishes that we've been making. This week, we're serving it alongside some buffalo meatloaf, asparagus, and winter root vegetable mash. I actually threw the stubs of the kohlrabi (the pieces that you have to give up grating or else you end up grating your fingers and knuckles) into the winter mash as it cooked so I wouldn't waste anything.

I found this recipe which I adapted to accommodate the ingredients I had in the house.

Purple Kohlrabi Winter Slaw

2 medium kohlrabi, peeled, stems trimmed off, grated
2 carrots, grated
1/2 onion, grated
1/4 cup golden & black raisins
1 tbsp sugar
1 tsp salt
1 1/2 tbsp cider vinegar
4 tbsp chopped cilantro
1/4 cup mayonnaise (or more, if you prefer

Combine all ingredients in a bowl and mix well. Chill for several hours before serving.

Coffee Marinated Bison Ribs

While visiting a friend's farmer's market in Phoenixville, PA, I found another source of grass-fed buffalo meat. It was more expensive than the farm that we visit in Hamlin, PA, but I picked up two packages of buffalo short ribs anyway (about $25). I found this recipe on the web from the February 2008 Bon Apetit and adapted it to use my slow cooker. The recipe is time consuming, but well worth it. Each portion came out to be about $7 with all the ingredients.

Coffee-Marinated Bison Short Ribs

Marinade

4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs

Short Ribs

2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup low-salt chicken broth
1/4 cup chili sauce or ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce

To prepare the marinade

Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. Drained ribs can be made 2 days ahead. Cover and chill.

To prepare the short ribs

Heat until smoking a deep cast iron pan and add olive oil. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Transfer all to a slow cooker and cook for at least 6 hours, more to taste. We like our ribs falling off the bone, so we cooked them for about 8-9 hours.

We weren't ready to eat ours right away so I put them in the freezer almost immediately after they cooled with a generous portion of the liquid they cooked in. When we were ready to eat them a few days later, I defrosted them overnight, and then when we got home from work, I put them into a foil covered pan and heated them at 400 degrees for about 45 minutes. They were delicious.