Go Fish!

Kohlrabi looks so interesting, and I had been thinking about trying it in something for the past couple of weeks. Never having cooked with it before, I was wondering what exactly it was and how I could use it. After talking with the folks at Tidey Farms on Thursday at La Grange Market, they indicated that kohlrabi could be grated and used as a type of cabbage or cole slaw.

Kohlrabi means ‘German turnip.’ The name is derived from German—kohl means cabbage and rabi from a Swiss German variant meaning ‘turnip.’ Its origin is the same as that of cabbage, broccoli, cauliflower, kale, collard greens and Brussels sprouts.

Taste and texture is similar to a broccoli stem or cabbage heart, but milder and sweeter. Kohlrabi can also be eaten raw.

My favorite entrée to make with cole slaw is fish tacos. Of late, it seems that everywhere you go fish tacos is a prominent item on many menus. in downtown La Grange now has Taco Tuesdays featuring both fish and brisket tacos. I can attest to the fact that the fish tacos are yummy, as the Patch Mom’s Talk crew had an informal dinner there last month.

Jake the pork farmer is at many markets in the area, including La Grange and Western Springs. In addition to everything pork, they also sell fish that is caught in the Great Lakes. For fish tacos, you need a firm-fleshed fish. I had wanted to use perch this week for the meal, but Jake ran out over the weekend. When I asked where they get their fish, Mrs. Jake pulled out a map and told us where each species is caught. They are beginning to see salmon caught in Lake Superior and the stock should be increasing soon.

I ended up buying tilapia at the Jewel. For two of us, I need only two fillets and it is an incredibly tasty and cost-efficient meal. The tilapia at the Jewel is from Honduras and is fresh.

Black raspberries showed up this week at Skibbe Farms. I mixed them with the red raspberries and served them plain with vanilla ice cream for the perfect summer dessert—no fuss, refreshing and in season. It's also great on your yogurt in the morning.

Beer pairing? It’s gotta be Dogfish—either the Indian Brown Ale (7.2 percent alcohol) or the Raison d’Etre (Reason for Being—a mahogany ale at 8 percent alcohol). Both are a bit heavier than the past weeks’ selection of summer beers, but both are very good and add an extra dimension to the meal.

So, until next week – au bon vivant! To the good life!

Fish Tacos with Kohlrabi Slaw

• 2 firm-fleshed fish fillets like tilapia, catfish or perch
• 2 limes
• ¼  c mayonnaise
• ½  t chili powder
• 1/3  c flour
• 6 small tortillas (flour)
• 1 c shredded kohlrabi and carrot slaw
• 1 avocado, sliced

Method:

1. Rinse fish and pat dry. Cut into 1-inch slices.
2. For lime sauce, juice one lime into a bowl and mix with mayo and chili powder. Remove 1/4 c sauce and toss fish in it.
3. Peel & grate kohlrabi and carrots, slice avocado and set aside for garnish along with the remaining lime sauce.
4. Heat 2 T cooking oil in a skillet. Combine flour and ½ t salt. Toss fish in flour mixture and add to oil, cooking over medium heat 2-4 minutes or until fish turns an even brown. Drain on paper towels.
5. Heat tortillas in the microwave about 1 minute. Assemble, drizzle with lime sauce and squeeze lime juice over the taco. Choose your Dogfish and enjoy!