Archive for the 'veg' Category
I know, it’s just slaw. Or is it? Stick with me – there’s something shiny at the end.
Usually I just wing it when I make slaw. Which admittedly is not very often. Usually it’s the Ichiban noodle kind, with the cabbage part out of a bag. But this holiday slaw came into my inbox, along with a gift I get to pass on to you, and the combination of thinly sliced fennel, radishes and cabbage with a maple-cranberry dressing inspired me to actually make it. We ate it with roast chicken, and because it was already getting dark at 3:45 (!!) I managed to get exactly one usable photo.
Ironically, I left my food processor at JPL (d’oh!) and I miss it terribly. It would have come in handy to make this slaw. I do have a mandoline, but my fingertips are afraid of it – I don’t think I’ve touched the thing in years. So I sliced it the old-fashioned way, with a knife. But I thought about my food processor and how much I love it.
So guess what? I have a new free stuff for you. Hint: it’s shiny! It whirs! It makes recipes like holiday slaw so much easier to make! It will help with your holiday baking! It’s from KitchenAid!
Pop on over to the free stuff page to see…
Holiday Slaw
adapted with thanks to KitchenAid!
1/2 large green cabbage, cored
1 small fennel bulb, trimmed
8 large red radishes, trimmed
6 green onions, trimmed
1 red pepper, cored and thinly sliced
1/2 cup dried cranberries
1/2 cup white wine or rice vinegar
1/3 cup canola or olive oil
1/4 cup maple syrup
2 Tbsp lemon juice
1 Tbsp Dijon mustard
salt
Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feed tube; add to the bowl.
Cut the green onion and green pepper into chunks. Use the multi-purpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups.
November 29 2011 | salads and veg | 13 Comments »
The above (and below) is an illustration of what can happen when your fridge is full and yet lacking inspiration, when you drag yourself to your computer and unenthusiastically type in “kale” because you have a sad bunch in your fridge and you think you should. And you’re just not that into said kale, even though you should be.
I came across this, and it turned into this. I made a batch of mayo (easy to do with a hand-held immersion blender – I’ll show you sometime) then added an enormous clove of sticky garlic, lots of pepper, an extra squeeze of lemon juice and lots of freshly grated Parmesan, and blitzed it again.
As I tossed it with the kale it occurred to me that bacon would do well here. Even better – prosciutto: when you cook it up it turns crisp and salty without being greasy and chewy, like bacon can be (not that there’s anything wrong with that… except when there is) and because it’s so thinly sliced and lean it takes minutes to crisp up in a hot pan with the merest slick of oil.
It would have been fab as-is. But I couldn’t help but fry up an egg in the pan I used for the prosciutto, and set it on top.
The end.
October 20 2011 | salads and veg and vegetarian | 13 Comments »
I may have mentioned I have a ton of chard. It keeps on growing in its raised bed in the back yard, despite the fact that it’s October (!!!). I sauté lots of it, with garlic and chickpeas, but today recalled a recipe that involved feta and currants. Not much of a deviation, I realize, but I assure you it was worth the quick trip down a side street.
I loved this. It was fast and easy. The combo of wilted greens with salty feta and bits of sweet currants was da bomb. I’d love it with lamb. (Salty, quickly grilled chops!) Tonight it was divine with reheated leftover roast chicken. I’d love it on its own. I may make it again for Thanksgiving dinner.
If this dish was a dude I’d say hey, can I see you again?
Braised Chard with Currants and Feta
adapted from Gourmet
canola or olive oil, for cooking
a dab of butter
1 bunch chard
3 garlic cloves, crushed
salt and pepper
3 Tbsp. (give or take) dried currants
1/3 cup crumbled feta (give or take)
Heat a heavy skillet with a drizzle of oil and a dab of butter. Chop the stems of the chard and start to saute them. Chop or crush the garlic and after about 5 minutes, add them to the pan with the chard leaves, torn or chopped. Cook for a minute, then add the currants and about 1/4 cup of water, cover and cook for a few minutes, until the leaves are tender. Remove the lid and cook the extra moisture off, then stir in the feta and immediately remove from the heat and transfer to a bowl. Serve immediately. Serves 2-4.
October 06 2011 | veg | 15 Comments »
I know, zucchini season isn’t quite here yet. But it will be very soon, and there will be armloads of those delicious little (or ginormous) summer squashes to tend to. Unfortunately, they can’t all be made into brownies. (Yes, I’ve tried.)
Good news: they make pretty fabulous fries, with the help of some beaten egg and crunchy panko (Japanese breadcrumbs) to give them a crunchy exterior. The result – crispy fries with a great exterior and soft interior. If you have kids (or teens) around, they’ll go fast.
Because this is a project I was asked to do with The Motherhood and Lawry’s seasoning salt, I posted the recipe over on a brand-new page I’ve dubbed blog flog. Check out the photos and recipe there!
August 12 2011 | appetizers and veg | 5 Comments »
Here’s another use for those garlic scapes: mashed potatoes.
We came home tonight at dinnertime, hot and tired. The boys were asleep in the car on the way. We pondered takeout. Pizza. Something easy. But I had a couple of flat iron steaks in the fridge and needed to check them out before demonstrating how to cook them on the kitchen stage at the Stampede tomorrow. (And figure out how to prep 100 samples of same.)
When I got home I put a pot on the stove with half a bag of those multicoloured new potatoes and some water, and chopped in a few garlic scapes. While that simmered I preheated the grill, patted the steaks dry, sprinkled them with salt and pepper, and tossed them on for about 3 minutes per side. When the potatoes were tender I mashed them with a whisk (having left my potato masher somewhere) with a bit of butter and milk. Sour cream would have been good. Dinner in 15 minutes.
Mike said: “remember how you make these.” I’ll consider it recorded.
July 16 2011 | veg | 4 Comments »
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