frame your picture…and wonder what else is going on ::::
Those pretty photos you see, they usually are framed up. The ftp image upload for the blog: a mess, still trying to figure that out. (Hacked? Again?) The clutter removed, somewhat. The stray hair tucked behind an ear. The decimated building cropped out of the beautiful rose garden shot nearby. Zoom in and crop out that less-than-favorable friend or relative. Hackers, you suck….*sigh*
The same goes for food photography. When I photograph, I am rarely alone. Multi-tasking is my norm, the baby hanging on my leg (Is that shot blurry? Again?), Grub explaining Ninjago detail while I get dressed in the morning, or Peach wielding a knife…to help chop vegetables. This is reality:
See that? The baby bathes while I prep food (and she’s drinking the bath water). My few quiet minutes of the day is often when Sky-Girl takes a bath. I am untethered for a short while, perfect for a food photo op. Or trying to learn some basic html (yeah, right).
So this is my frame up today: kohlrabi. This is an underrated Brassica: its odor may invoke concern for a gassy family member, though the flavor is much like a sweet broccoli stem. Pay no mind to the alien look to it: it is easy to chop and add raw to slaws, slice thinly for stir fries, or slice thinly for chips, as I’ve done here. I’ve spent a lifetime framing up kohlrabi, eating it fresh from my parents’ garden as a child, not recognizing until much later the upturned noses of friends. It’s been a long time coming to get back to kohlrabi, its bulb tiered with hearty green leaves, skin purple or green, often absent from the homogenous grocery stores I visited. Most friends had never heard of this vegetable growing up.
For this post, my kohlrabi is purple on the outside and a lovely barely-there shade of green on the inside. The photograph color does not do justice to the brilliance. See, you never know what you may have. Frame it up. Be surprised. Try something new: many situations in life are offputting at first and end up being somewhat delightful, even with a lingering fart odor. (And so are gauche food bloggers mentioning odious smells.)
- Kohlrabi (I used 2 bulbs)
- Olive oil, enough to drizzle over the finely sliced pieces to coat
- Once you have washed and roughly peeled your kohlrabi, use your mandolin to cut thin slices. I used the 2.0 setting on mine to slice.
- Drizzle olive oil over slices and use your hands to coat. Sprinkle with a bit of salt and toss again.
- Place slices on lined baking sheets in one even layer. Bake for about 10 minutes, check, then reset timer for another 10 minutes. You may need to bake these chips for up to 40 minutes, depending on how thick you slice your vegetable. I also found that I needed to constantly monitor and flip the slices so that they would more evenly cook. Bake until golden brown and crispy. Remove from the oven and serve immediately. These have a very sweet taste which is beautifully complemented by the added salt.
- My mandolin setting of 2.0 made these chips rather thin. Mine were too delicate to use for dips but perfect to eat in hand without adornment.
- These keep well in an airtight container for a few days.