Today Kara and I were looking to use up few items from our last share. Originally we were hoping to grill our steak since the weathermen promised us a sunny and 70 degree day, but yet again we were led astray by a weather forecast fail; so that was out of the question. Instead, we decided to work around this by sous-viding our buffalo strip steak. We're not fortunate enough to own an immersion circulator, so we simply threw our vacuum-packed steak into a dutch oven filled with water heated to about 130 degrees for about 40 mins. Once it was cooked through to a nice medium, I removed it, seasoned it with a little roasted garlic salt and black pepper, and seared it in a grill pan for about two minutes a side.
this fritter recipe . We subbed the besan for good old-fashioned flour. One tip when squeezing out the excess water from the shredded kohlrabi...place it all in a dish towel, and just wring it out. You'll be able to squeeze a lot of water out without losing any kohlrabi down the drain.
The fritters were pretty easy to put together...shred the kohlrabi, chop up some scallions, mix in the spices, and you're good to go!
$2 beer to boot.