There's Nothing Better Than a Long Lunch

During the school year, teachers like me are lucky if they get 20 minutes to eat their food. Then there is the challenge of coming home after a long day and trying to cook something remotely interesting.

Which is why during the summer, as often as I can, I let my cooking take an often unnecessarily long time with needlessly complex recipes. My friend Carolyn is coming for lunch today and I've made a Hakurei Turnip Gratin, Bok Choy and Tofu Dumplings, and a Citrus Salad with Star Anise Syrup.

Hakurei Turnip Gratin
Here is the link to the original recipe.

Melt 1 Tablespoon butter in a non-stick 12 inch skillet.

Wash one bunch of white hakurei turnips well, top and tail them, and slice thinly. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, and 1/4 tsp. freshly ground pepper.

Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup vegetable broth over the top. Cover and cook the turnips over medium heat for 20 minutes. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, add 1/2 cup of parmesan cheese. Serve hot!

Grapefruit with Star Anise Syrup

I am crazy for Star Anise lately. Ever since making Chinese tea eggs, I've been on a real kick. This is grapefruit at its most exotic and delicious. This is a very, very easy summer recipe. The only thing that is time-consuming is getting the grapefruits out of their little casings. Just buckle down, roll up your sleeves, make sure you don't have any paper cuts, and peel 'em. If you don't have grapefruit, this would be great with any fruits. You could even jazz up a fruit salad. I'd use oranges, mango, even banana.

To make the syrup, mix equal parts sugar and water (about 1/4 cup) and add 3-5 pieces of star anise. Cook over medium heat for 5-10 minutes, then let stand as long as you'd like- more time=more anise. Let cool and pour over fruit.