Category Archives: Salad

In a pickle

Yes, every time someone pickles things and blogs about it, the post must be titled something about being in a pickle.

After pouring over the new cookbooks of last week, my mind was set on pickles. We had some green beans that we didn’t get around to from last week’s farmer’s market, and I picked up some lovely carrots at this week’s market, forgetting that we had a few bags of grocery-store carrots in the fridge. What to do with these lesser vegetables? Pickle away!

The bounty so far includes some curry-jalapeno picked carrots, pickled green beans and pickled russian purple radishes. I intend to try a ginger beet pickle tomorrow. I’m hoping to either use these as snacks or to top salad. Or fish.

Tonight’s dinner was a success, too. Picked up some green garlic at the market, not quite grasping that it’d be so different from the stuff we normally cook with. The texture is so bizarre when you’re chopping, but it’s really interesting and flavorful. We followed the linguine with green garlic clam sauce on this NY Times page. Served it with a mixed greens salad, with greens from Ray’s yard, and a curry vinaigrette. That vinaigrette does really interesting things. I’d love to mimic a chicken curry with grapes and almonds. Chris had a suggestion, too, but he’s talking to me right now and I can’t expend additional brainpower to access my memory.

So far, everything’s been worth repeating.

Oh, have some tomato sauce going on the back burner. Here’s hoping it meets to the successes of the rest of the day.

UPDATE: Nearly forgot.. sipping on my celery julep. Very refreshing, and makes you consider celery in ways that you hadn’t necessarily. Chris: “Peppery.” Me: “herbal.” It’s a very refreshing drink. I do declare.

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Smooth sailing

So, I made the cranberry meyer lemon scones that I mentioned in a previous post, and they’ve been a nice semi-tart breakfast, but have been really digging on a smoothie accompaniment in the morning. We’ve been having fresh strawberries, a dollop of vanilla yogurt, powdered green tea, orange juice and bananas compounded and then blitzed with ice. It adds some pep in the morn!

I guess I’m craving more green, because I’ve also found those smoothies served with a green salad, or a Cobb salad variation, is incredibly satisfying. It’s not a homemade salad dressing, but Newman’s Own Lite Ginger Sesame dressing brings it together nicely.

Lastly, there’s no recipe, but last night I used this spice rub that came with the W&S dinner party package on some salmon (“grilled” using the prize pan) and served them with incredibly fresh peas. I was about to flash boil them, but I’m glad I tried them first. Pure candy, as they were raw! I read recently that there’s a recipe for fresh green pea ice cream, and… I admit it, I’m intrigued.  It’s by David Lebovitz, but in his ice cream cookbook, which, sadly, I do not own.

Now to put together a menu for the dinner party.. without going overboard. I need restraint, but I love the excuse to try something fun. I’m finding inspiration in some new cookbooks… Ad Hoc, Lee Bros. and Michael Symon’s books. Think I might be making the strawberry wine coolers from the Lee Bros. cookbook. Everything else is unsettled, though.

Dandy Salad

Had delicious delicious no-knead bread, rolled in sesame and black onion seed with dandelion greens, fennel, and celery salad. Had a hard boiled egg with it for a smidge of protein on the side. The salad was good, but, my oh my. Every iteration of that bread recipe seems to get better and better.

Not much to either recipe, but it was a nice detox after all of the Boccalone Seth brought back with him from San Francisco. Last night, Chris made a pizza with fresh mozzarella, nduja and pepato. I sauteed some clams in garlic, white wine, shallots and parsley and made a white pizza. Cravings solved.

Cobb Salad

http://smittenkitchen.com/2010/04/classic-cobb-salad/#more-6035

Grilled some chicken thighs for this on Sunday when the grill was hot. Skipped the blue cheese for the lactose intolerant among us and for the health of the lactose tolerant.

Verdict is: delicious. A good combination of flavors. A satisfying salad.

This isn’t my picture (it’s from the original blog), but.. just look at this! Ours looked rather similar.

Tabasco and Asparagus Quinoa

http://www.101cookbooks.com/archives/tabasco-asparagus-quinoa-recipe.html

We’re substituting hot sauce for tabasco. And this wasn’t actually made yesterday, but perhaps we’ll try it tonight.  The schedule was thrown off since I forgot to defrost the scallops to accompany this.

Update: Made this on April 13 before heading to see Michael Pollan at Goucher. It was good, but the recipe wasn’t worth following to the letter. I’d take it more as an inspiration than a prescription.

Smitten Kitchen’s Radicchio, Apple and Pear Salad

(http://smittenkitchen.com/2010/04/radicchio-apple-and-pear-salad/)

My mayonnaise didn’t come together as it was supposed to, but this was a very satisfying and refreshing salad. Yielded a lot, and the bitterness of the radicchio contrasted nicely with the sweetness of the thinly sliced apples and pears. We had with some brioche I made earlier.

Would make this again! Good palate cleanser after some unhealthy (but delicious) food. I’m looking at you, Conrad’s delicious clam strips.