Monday, November 16, 2015

RECIPE: QUINCE GETS THE PARTY STARTED

Quince is available in the Valley in fall ..... 

and can be discovered out in the wild or in permaculture gardens that are semi-wild. Like pears, quince ripens from the inside out. Look for firm quince and smell before buying. If they have a nice fragrance, they’ll be ok for poaching. What quince has going for it is a lemony flavor and a wonderful scent redolent of expensive perfume. Use quince to add brightness such as in this Julia Child's recipe for Stewed Red Cabbage Salad. Biting directly into this fruit might give one pause but when in the right company, quince can really get the party started.

Attain quince at local food co-ops and some orchards. You may have some growing in the backyard.....



RECIPE: Stewed Red Cabbage with Quince

This recipe for stewed red cabbage is adapted from Julia Child’s How to Cook, adding some quince and honey to the traditional apples.

WHAT

1 tablespoon olive oil 
1 cup sliced onion
3 tablespoons butter
2 pounds (6 or 7 cups) red cabbage, cut into 1/2" slices
1 cup diced tart apple

1 cup diced quince

2 tablespoons honey
2 cloves mashed garlic
1/4 tsp ground bay leaf
1/2 tsp salt
1 tsp caraway seeds

1/8 tsp pepper
2 cups good, young red wine (Bordeaux, Chianti)
2 cups beef stock
salt and pepper (to taste)

HOW

Preheat oven to 325°F.

Cook the onion in olive oil and butter slowly in an ovenproof pan for 10 minutes without browning. Stir in the cabbage leaves and when well covered with the butter and vegetables, cook slowly for 10 minutes. Add all additional ingredients. Bring to a simmer on top of the stove. Cover and cook slowly for 3 to 3 1/2 hours.