Week 8Weekendkrat

Extra

Dear Krat Chef,In the restaurant world the story goes that the best recipes are oftencreated by accident, such as the famous dessert ''Oops, I dropped thelemon tart'' by the Italian chef Massimo Bottura, which is literally a lemonpie that he dropped. Also, success dishes that were originally made for thestaff suddenly appear on the menu, just because they are so delicious. At deKrat we have the same experience; a piece of turnip that was left over atthe office was used by one of our colleagues to make a pasta with cream,leek, an cheese and was so delicious that we use it in de Krat this week. Forboth the vegetarians (with porcini) and the non-vegetarians (with bacon),each very delicious.

Bon appetit!Eefje

Codfish with gremolata-butter sauce and leek withvinaigrette of capers

Main Course

40 min

In the crate 2p 3p 4pCodfish (filet(s)) 2 3 4Leek (g) 350 525 700

Own pantry 2p 3p 4pPotatoes (g) 250 375 500Olive oil (tbsp) 3 4,5 6Red wine vinegar (tbsp) 1 1,5 2Capers (tbsp) 1 1,5 2Anchovy (piece(s)) 3 4,5 6Flat leaf parsley (hand(s))Lemon (piece(s)) 0,5 0,75 1Garlic (clove(s)) 0,5 0,75 1Butter (g) 50 75 100Milk (ml) 25 38 50Flour (hand(s))Salt and pepper (to taste)

Peel the potatoes and boil them for approximately20 minutes in salted water until they are done.Remove the roots and the hard leaves from theleek. Cut into pieces of around 10 cm. Cut these inhalves lengthwise. Rinse under cold water to removeall the sand, but make sure that the pieces do notfall apart. Place the leek in a pan and add justenough water to cover them. Sprinkle some saltover this. Boil the leek for around 15 minutes untilthey are done.In the meantime, prepare the vinaigrette for theleek. Chop the anchovy. Mix a dressing consistingof oil, vinegar and some pepper. Add the capers andthe anchovy. Check the taste and add salt ifnecessary.Drain the leek and mix with the dressing. Keepwarm.Prepare the gremolata. Chop the parsley, zest thelemon and press the garlic. Mix all ingredients. Melt50 g of butter and add this to the mixture. Keepwarm.Finally, fry the codfish. Heat the rest of the butter ina large frying pan. Spread some flour on a plate andpour the milk on a separate plate.Dry the codfish with some kitchen towels. Sprinklesalt and pepper over them. Dip in the milk and thenin the flour.Fry the fish in the warm butter for 4 minutes oneach side. To flip the fish over, use a large spatula.While frying, move them around the pan gently.They should turn dark brown. The codfish is readywhen the different parts of the fish start to fallapart. Place some gremolata-butter on the fish andserve with the leek and the boiled potatoes.

Grilled pork chops with mustard and sprouts withorange butter

Main Course

50 min

In the crate 2p 3p 4pPork chops (piece(s)) 2 3 4Brussels sprouts (g) 375 565 750

Own pantry 2p 3p 4pPotatoes (g) 250 375 500Butter (g) 38 56 75Lemon (piece(s)) 0,3 0,4 0,5Orange (piece(s)) 0,5 0,75 1Pimentpoeder (to taste)Mustard (tbsp) 0,5 0,75 1

Peel the potatoes and boil them for around 15minutes until they are tender. Let them cool downslightly.Remove the outer leaves and the stems of thesprouts. Cut the larger sprouts in halves. Zest half ofan orange, zest the lemon and press an entireorange. Melt half of the butter in a pan and add theorange zest, lemon zest and the allspice. Add thesprouts, orange juice and some salt. Let the sproutssimmer for 20 minutes over very low heat. Stir themregularly and, if needed, add some water. Removethe lid from the pan and boil down until the liquidhas evaporated and the sprouts are covered in alayer of the butter.Slice the potatoes. Heat the rest of the butter in afrying pan and fry the potatoes until they arebrown.Mix the mustard with 2 tbsp of oil. Cover the porkchops with this mixture. Heat the grill pan and grillthe pork chops for around 8 minutes until they arebrown and tender. After half of this time, flip themover. Serve with the sprouts and the potatoes.

Pork chops with onion and pickles and salsify fromthe oven

Main Course

30 min

In the crate 2p 3p 4pPork chops () 2 3 4Salsify (g) 400 600 800Onion big (piece(s)) 0,5 0,75 1

Own pantry 2p 3p 4pPotatoes (g) 250 375 500Sap van een citroen (piece(s)) 0,5 0,75 1White wine (ml) 125 188 250Nutmeg (to taste)Vegetable oil (tbsp) 1,5 2,3 3Butter (tbsp) 0,5 0,75 1Flour (tbsp) 0,5 0,75 1Chicken stock (ml) 100 150 200Dijon mustard (tbsp) 0,5 0,75 1Pickle (tbsp) 2 3 4Peterselie (to taste)Salt and pepper (to taste)

Peel the potatoes and boil them in salted water untilthey are done. Preheat the oven to 190 degrees.In a bowl, mix half of the lemon juice with water.Peel the salsify with a peeler and place in the bowlto prevent them from turning brown.Heat 2 tbsp of oil in a frying pan and fry the salsifyfor approximately 2 minutes on all sides. Placethem in an oven dish and add some lemon juice.Season with pepper, salt and nutmeg. Add 150 ml ofwhite wine. Bake this for 40-45 minutes in the oven.Check regularly whether it has not dried out andadd water if necessary. Finally, place under the grillbriefly so that the salsify turn brown.While the salsify are in the oven prepare the porkchops. Heat 1 tbsp of oil in a frying pan and add thebutter. Rub pepper and salt on the pork chops andfry them for 4 minutes on each side. Place in theoven for approximately 6 minutes, depending ontheir size. Remove the pork chops from the pan andkeep them warm under aluminum foil.Prepare the sauce. Chop the onion. Fry the onion inthe remaining grease until it is light brown. Add theflour and stir for 1 minute. Add 100 ml of the wineand let it boil down to half of the volume. Keepstirring so that also the parts sticking to the bottomof the pan become part of the sauce. Add the stockand let it boil down to half of its volume again.Chop the parsley. Add the mustard, pickels andparsley. Pour the sauce over the pork chops andserve with the salsify and boiled potatoes.

Cheese omelet and salsify with pesto made of kaleMain Course

45 min

In the crate 2p 3p 4pKale (g) 60 90 125Salsify (g) 250 375 500Eggs (piece(s)) 4 6 8Cheese (g) 100 150 200Bread (slice(s)) 2 3 4

Own pantry 2p 3p 4pWalnuts (g) 25 38 50Garlic (clove(s)) 0,5 0,75 1Pecorino (g) 25 38 50Olive oil (extra virgin) (ml) 25 38 50Lemon juice (tbsp) 0,5 0,75 1Butter (g) 30 45 60Salt and pepper (pinch)Shallot (piece(s)) 0,5 0,75 1Pimentpoeder (tsp) 0,5 0,75 1Whipped cream (ml) 75 113 150

Gently fry the walnuts in a dry frying pan. Let themcool down. Remove the grains of the cabbageleaves and blanch them for around 1 minute inboiling water. Rinse them with cold water and thensqueeze all the water out of them. Grate thepecorino and put this, together with the walnuts,garlic, lemon juice and olive oil in a blender, to turnit into a puree. Then add the blanched cabbage andblend them into a nice pesto. Add salt, pepper andoil to taste.Prepare the salsify. In a bowl, mix half of the lemonjuice with water. Peel the salsify with a peeler, cutthem into pieces of 5 cm and place in the bowl toprevent them from turning brown. Boil the salsify insalted water for 5 minutes until they are tender.Drain them well. Heat 25 g of butter in a frying panand fry the salsify until they are light brown. Thenadd the cream and the allspice and let this boildown briefly. Season with salt and pepper.Grate the cheese. Mix the eggs and add salt andpepper. Melt some butter in a frying pan and pourhalf of the eggs into the pan. Sprinkle the cheese ontop. Fry the omelet until the cheese has melted andthe egg has almost completely solidified. Use a forkto gently fold the outside of the omelet inwards andcut this in halves. Repeat this to fry another omelet.Serve the omelet with the salsify, kale pesto andsome toast.Tip: this pesto can also be served with pasta.

Ribolitta with kaleVegetarian Main Course

40 min

In the crate 2p 3p 4pCampagne bread (slice(s)) 2 3 4Kale (g) 200 300 400Carrot (g) 200 300 400Onions (piece(s)) 0,5 0,75 1

Own pantry 2p 3p 4pBoiling water (liter) 0,5 0,75 1Diced tomatoes (can(s)) 0,5 1 1White beans (can(s)) 0,5 1 1Fennel seed (tsp) 0,25 0,5 0,5Garlic (clove(s)) 2 3 4Olive oil (tbsp) 1 1,5 2Vegetable stock (cube(s)) 1 1,5 2Salt and pepper (to taste)

Preheat the oven to 170-180 degrees for the bread.Cut the stems of the kale into slices of about half acentimeter and cut the leaves into thin strips. Keepthe leaves and stems separate. Cut the carrots into small cubes of 1 cm. Mince thegarlic. Chop the onion coarsely.Heat 2 tbsp of oil in a large pan. Fry the onion,carrot and kale stem pieces until they start tobecome a little soft. Then add the garlic and 1/2 tspfennel seeds and fry very briefly.Add the canned tomatoes, season with salt andpepper, cover with a lid and let simmer for 5minutes. Stir occasionally.Add the water (preferably hot) and 2 cubes ofvegetable stock and bring to a boil.Now add the kale, bring back to a boil and let itsimmer for 20 minutes with lid on the pan (makesure the kale is more or less under water).Put the bread in the oven for about 10 minutes, addthe white beans to the soup and let it cook for anadditional 5 minutes.Check then the soup. If there is too little water youcan add some, and if the kale is not tender yet, giveit a few more minutes. Generously season with saltand pepper.Serve with bread and a bowl of olive oil to dip.Tip: If you have a Krat for 2 or 3 people, you can stilldecide to make enough for 4 people. It tastes greatthe next day, and you can freeze it. This means youwill have relatively little kale and carrot in your soup,but the flavor will still be good!

Pasta with turnip and porciniVegetarian Main Course

45 min

In the crate 2p 3p 4pTurnip (g) 250 375 500Leek (piece(s)) 1 1,5 2Dried porcini mushrooms (g) 10 15 20

Own pantry 2p 3p 4pPasta Castagno (pack(s)) 1 1 1Creme fraiche (tray(s)) 1 1,5 2Grated cheese (g) 75 110 150Garlic (clove(s)) 1 1,5 2Oil (for frying)Salt and pepper (to taste)

Preheat the oven to 200 degrees.Boil the pasta al dente according to instructions.Let the porcini soak in a little bit of water forapproximately 20 minutes.Cut the turnip in halves, then in wedges and peelwith a peeler. Cut into cubes of around 0,5 cm.Cut the leek in halves lengthwise, rinse well toremove any sand and cut into rings.Chop the garlic.Heat some oil in a wok and fry the turnip cubes.Add the garlic and leek and stir-fry until it is tender.Take the porcini out of the water but keep thewater.When the turnip is tender, add pieces of porcini andsome of the water.Add 2/3 of the cheese and creme fraiche. Then addthe pasta and season with salt and pepper.Place the mixture in an oven dish and sprinkle therest of the cheese over it.Place in the oven for 10 minutes until the crust isgolden brown.

Potato tortilla with crispy onions and stir-friedTuscan kale

Vegetarian Main Course

40 min

In the crate 2p 3p 4pOnion big (piece(s)) 0,5 1 1Kale (g) 150 300 300Eggs (piece(s)) 2 3 4

Own pantry 2p 3p 4pBelle de Fontenay potatoes (g) 200 300 400Olive oil (for frying)Flour (tbsp) 0,5 1 1Garlic (clove(s)) 0,5 1 1Olive oil (extra virgin) (tbsp) 2 3 4Garlic, thinly sliced (clove(s)) 1 1,5 2Dried chili pepper flakes (pinch) 1 1 1Salt and pepper (to taste)

Cut the onion into thin rings. Peel the potatoes andcut into thin slices. Cut 2 cloves of garlic into thinslices.Now make the crispy onion rings. Heat a layer of oilin a deep frying pan. Put the onion rings on a plank.Take a smaller strainer and sprinkle the onion withflour. Deep fry the onion rings until they are crispy.Drain on paper towels.Bring a large pot of salted water to a boil.Removing the thick stems of the kale, wash and cutinto strips. Boil the kale for 5 minutes. Drain andplace on a clean, dry dishtowel.Now make the tortilla. First heat a splash of olive oilin a heavy bottomed frying pan and fry thepotatoes until firm to the bite. Stir frequently andmake sure the potatoes don?t burn. Put in a bowland let the potatoes cool down until they arelukewarm.Beat the eggs and mix with a little salt and pepperand 1 clove of crushed garlic. Mix the egg with thepotatoes. Set aside for a minute.Heat a splash of olive oil in a heavy bottomedfrying pan. Pour the potato mixture into the pan.Press it down a little with a spatula. Cook for 1minute over medium high heat. Then turn the heatto low. Put the lid on the pan. Let the potatoes cookand the egg solidify. This takes about 15 minutes.Once the top layer of the tortilla has solidified,place a shallow plate on top of the skillet and flipthe pan to let the tortilla fall on the plate. Slide theflipped tortilla back into the pan. This way, you canlet the top side of the tortilla brown for a fewminutes over low heat.Flip the tortilla again on a plate and let it cool downon the plate. Sprinkle with the onion rings.Finish making the kale. Heat 4 tablespoons of oliveoil in a deep frying pan and fry the garlic slices for 2seconds. Add the chili pepper and kale and stir fry.Season with salt and pepper.Serve the tortilla with the kale.

Thai curry with codfishMain Course

40 min

In the crate 2p 3p 4pOnion (piece(s)) 0,5 0,75 1Turnip (g) 200 300 400Codfish (filet(s)) 2 3 4Bok choy (head(s)) 1 1,5 2Coriander (tbsp) 0,5 0,75 1Fresh chili pepper (piece(s)) 0,5 0,75 1

Own pantry 2p 3p 4pBasmati rice (g) 150 225 300Coconut milk (ml) 200 300 400Vegetable oil (tbsp) 1 1,5 2Garlic (clove(s)) 0,5 0,75 1Salt and pepper (to taste)Mosterdzaad (tsp) 0,5 0,75 1Cumin powder (tsp) 0,5 0,75 1Coriander seeds (tsp) 0,5 0,75 1Cardemom pods (piece(s)) 1 1,5 2

The spice mixture contains: 1 tsp of mustard seeds, 1tsp of cumin powder, 1tsp of coriander seeds and 2cardamoms.Boil the rice in salted water (use 75 g of rice and 150ml of water per person). The package instructs youto boil it for 20 minutes, but we have experiencedthat it is done after around 10 minutes. So keep aneye on it!Use part of the turnip, cut into wedges and peel witha peeler. Then, cut into cubes of around 1 cm.Chop the onion, garlic and chili pepper. Place thespices in a mortar and bruise the seeds slightly(alternatively, place the spices in a bowl and use aspoon to bruise the seeds).Fry the onion and, after 2 minutes, add the garlic,chili pepper and spices. Then add the turnip cubes,stir-fry briefly and add the coconut milk. Bring to aboil, cover the pan and let it simmer for around 5minutes until the cubes are tender.In the meantime, cut the bok choy stalks into piecesand its leaves into strips. Set the leaves aside.Chop the coriander.Cut the fish into cubes and sprinkle salt and pepperover it. Add the bok choy stalks to the coconut dish,bring to a boil and place the fish on top. Close thepan with a lid and let it steam for 4-6 minutes.Place the fish on the dishes.Then season the curry with salt and pepper and addthe bok choy leaves. Let them shrink slightly. Serveimmediately with the fish, garnish with thecoriander and serve with the rice.

In the crate of week 8PRODUCT 1 PERS 2 PERS 3 PERS 4 PERS KEEPING

Codfish (filet(s)) 1 2 3 4 Refrigerator, till exxp; can refreeze

Pork chops (piece(s)) 1 2 3 4 Refrigerator, till exxp; can refreeze

Schermermolen cheese (kilo) 0,2 0,3 0,5 0,6 Refrigerator, 2 weeks

Eggs (box(es)) 1 1 1 2 Refrigerator or cool place

Dried porcini mushrooms (g) 10 10 20 20 Cool dark place, few months

Campagne bread (piece(s)) 1 1 1 2 Bake for 12-15 minutes at 220 degrees

Bok choy (piece(s)) 1 1 2 2 Refrigerator, 1 week

Turnip (piece(s)) 1 1 1 1 Cool dark place

Kale (g) 300 300 600 600 Refrigerator, 1 week

Salsify (pack(s)) 1 1 1 2 Cool dry place

Brussels sprouts (kilo) 0,2 0,4 0,6 0,8 Refrigerator, 2 weeks

Leek (piece(s)) 1 2 3 4 Refrigerator, 1 week

Carrot (piece(s)) 1 1 2 2 Cool place, few weeks

Onions (piece(s)) 1 1 2 2 Cool dark place

Red pepper + Coriander (bag(s)) 1 1 1 1 Refrigerator, few days

You can keep the bread a few days longer if you store it in a closed bag in the refrigerator; you can also refreeze it. Eat the codfish as fresh as possible, note the experiation date. The same goes for the pork chops.

Origin Products de Krat

Buitengewone VarkensBuitengewone Varkens, or Extraordinary Pigsoriginated in Twente. They started the pig farm Pecusin 2011 in close collaboration with three other farmsand an estate owner. Together they have the drive tofarm in a different way, by simply letting the animalsoutside (hence Buitengewone Varkens, which meansextraordinary pigs, but consists of the words, buiten,outside, and gewoon, normal). At Buitengewone

Varkens, Gascon forestpigs and BonteBentheimer pasture pigsare raised. The pigs arereally outside their wholelives, so they can breathethe fresh air and live astress-free life in theforests, fields andmeadows.

Cono KaasmakersCONO kaasmakers is a cooperation of farmers anddairy farmers in de Beemster, founded in 1901. In 2014they opened a new cheese factory at their old location:de Tijd. This is the greenest cheese factory on

Jan MeijerJan and Corrie have a combined farm in the beautifulpolder t Hoekerland, consisting of dairy cattle andpoultry (laying hens). The eggs are free range eggswhich means that the chickens have access to anindoor range during the winter and an outdoor access.There is 12 ha of land where the chickens can walk.Meijers trademark is fresher than fresh: the eggsdelivered are laid in the morning and packed in the

afternoon.

Portabella paddestoelen Portabella is a market company exclusively formushrooms. Fresh, wild and organically grownmushrooms are available year round. For wildmushrooms and truffles, of course, the availability islinked to the season. The cultivated mushrooms arefrom the Netherlands and taste good year round.