Smoked Salmon Tart, Kohlrabi SaladA tart pan, raw millet, and smoked salmon: these are the reasons I did this. The “Smoked Salmon and Crème Fraiche Tart with Cornmeal Millet Crust,” from A Sweet Spoonful, was a quiche with a sandy crust and a salty filling. Nice.

Remember millet? This is the ancient grain associated with bird seed, and I always get a kick out of incorporating it into my meals (not often enough!). It’s mixed in, raw, into this tart crust, to which I added a total of 2 Tbsp. ice water until its texture was like “clumpy sand.” I refrigerated the crust for more than two hours, before filling and baking. The millet was a nice stunt.

And the filling: a salty custard combo of capers and salmon, matched with dill and crème fraîche. Quite easy to assemble, you should try this quiche.

Finally, I’ve made the “Kohlrabi Salad,” from Food52. The weird kohlrabi bulbs appear on the winter produce shelves in my food coop, and I’m ashamed when I ignore them. It turns out that this solid bulb will last a long time in your fridge, just waiting to be transformed into slaw. So, I did it. My mandoline was the star of this show, turning my kohlrabi into noodles, which will always be appealing for your dining audience.

I doubled the dressing, because I just can’t get enough of sesame oil and fish sauce. Raw kohlrabi tastes like a tame radish. You’ll love this, crunchy and cool.

PRICES:
Smoked Salmon (4 oz.) = $7.74
Kohlrabi (1 big head) = $2.13
Gala apple (1) = .71¢

PREP TIMES: chill the crust for a few hours, then devote more than hour to prep, baking, and cooling the quiche; enjoy your exercise with your mandoline
TASTES:
quiche is sandy and salty; kohlrabi tastes like a tame radish, crunchy and cool, and sesame oil + fish sauce wins all the dressing contests

Next time, I want to have fun with the “Ham Balls with Honey-Bourbon Sauce,” from the March/April 2015 issue of Cuisine at Home (recipe below). Come back to my site next week, to enjoy this one with me.

Ham Balls with Honey-Bourbon Sauce
Cuisine at Home, March/April 2015
Makes 8 balls

For the ham balls, pulse:
1 lb. cubed cooked ham
1/2 small onion

Add:
8 oz. ground pork
1 cup breadcrumbs
1/2 cup milk
1 egg, lightly beaten
2 Tbsp. bourbon
1/2 tsp. black pepper

For the sauce, simmer:
1 cup packed brown sugar
1/3 cup each bourbon, honey, and white wine vinegar
3/4 tsp. dry mustard
1/4 tsp. ground ginger
1/8 tsp. each ground cloves and cayenne pepper

Preheat oven to 300 degrees F.

For the ham balls, pulse ham and onion in a food processor until coarsely ground; transfer to a bowl.

Add pork, breadcrumbs, milk, egg, 2 Tbsp. bourbon, and black pepper; mix just until combined. Form meal mixture into eight balls and place in a baking pan.

For the sauce, simmer brown sugar, 1/3 cup bourbon, honey, vinegar, mustard, ginger, cloves, and cayenne in a saucepan over medium heat until sugar dissolves, about 3 minutes. Reserve 1/2 cup sauce, then pour remaining over ham balls. Bake ham balls 1 hour, basting every 15 minutes with sauce from bottom of baking pan.

Simmer reserved sauce until slightly thickened, about 4 minutes; serve with ham balls.