What's in the box
Tuesday, July 19, 2011
Summer's bounty
It's ironic that here we are in the thick of summer with produce coming in fast and furious and I seem to have taken a little hiatus from writing this blog. Maybe not ironic exactly, but you get what I mean.
Summer's bounty is pretty awesome and we have been getting lots of great stuff -- zucchini, onions, pickling cukes, red and green cabbage, lettuce etc. Last week we even got garlic and shallots, too. I've been making alot of salad. And homemade salad dressing, which is better than anything from a bottle. (Sorry Paul Newman.)
If you've never made your own salad dressing you should know that it's easy, fast and tastes great. Here's how. Put one teaspoon Dijon mustard in a jar with screw on lid. Add some salt and freshly ground pepper. Add one garlic clove pressed or one finely chopped shallot. Mix in one tablespoon vinegar. I like white balsamic or red wine vinegar, but you can adjust what you pick based on your other salad ingredients. Shake. Add three to four tablespoons extra virgin olive oil. Shake. Taste for seasonings and dress salad.
Wednesday, June 29, 2011
Chopped Cabbage Salad
1 small head cabbage
salt as needed
2 celery stalks, chopped
2 carrots,chopped
1 small onion, minced
1 red or yellow bell pepper,chopped
1/3 Cup olive oil
2 Tablespoons sherry or white wine vinegar
fresh ground pepper
(optional) cubed cooked potatoes, chickpeas, green beans, peas, feta,
blue cheese, avocado, radishes
Instructions:
becomes too salty, rinse it before using.
VARIATION: Asian Style Chopped Cabbage Salad: Instead of the olive oil, use 1 tablespoon sesame oil, and 5
tablespoons peanut oil. Substitute lime juice or rice vinegar for sherry vinegar or lemon juice. Add some minced fresh hot chile and chopped scallions. Garnish with chopped cilantro.
Frisee Salad with Lardons and Poached Eggs
FRISÉE SALAD WITH LARDONS AND POACHED EGGS
- 1/2 lb frisée (French curly endive)
- 6 oz slab bacon or thick-cut bacon slices
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 2 tablespoons chopped shallot
- 3 tablespoons red-wine vinegar
- Tear frisée into bite-size pieces and put in a large bowl. If using slab bacon, cut lengthwise into 1/4-inch-thick slices. Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons).
- In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.
- Have ready another skillet with 1 inch warm water. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently. (Egg will become oval, with yolk completely covered by white.) Add remaining 3 eggs in same manner. Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks. (Serving this salad with runny—not fully cooked—yolks may be of concern if there is a problem with salmonella in your area.) Immediately transfer eggs to skillet of warm water.
- Reheat bacon in its skillet over moderate heat. Add shallot and cook, stirring, 1 minute. Add red-wine vinegar and boil 5 seconds. Immediately pour hot dressing over frisée and toss with salt and pepper to taste.
- Divide salad among 4 plates and top with drained poached eggs. Season eggs with salt and pepper and serve salad immediately.
Thursday, June 23, 2011
Choppin' broccoli
Time: 10 minutes, plus 1 hour marinating
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.
Recipe from "In the Kitchen With Good Appetite" by Melissa Clark, also published on February 20, 2008 in the New York Times.