JULY COTM (Vegetarian Cooking for Everyone): SANDWICHES, SOUPS & SALADS, SAUCES and CONDIMENTS
- oakjoan Jun 30, 2008 09:48 PM
Please post the name and page number of the recipe you are discussing.
Tutti a tavola a mangiare!
Roasted Eggplant with Dill, Yogurt and Walnuts (p. 97 in appetizers)
Sort of a spiffed up baba ganouj. You roast the eggplant with some garlic slivers, then add it to a paste of garlic, dill, olived oil and salt, and then add in toasted walnut bits. The walnuts are what make this fun and special - nice crunchy bits. I think this needs more garlic, but we are liking it. I didn't have the full 1/2 cup of dill, and I think it would be even better with it ... I had probably 1/3 cup.
Orange vinaigrette, p. 185
I eat a lot of salad, and I'm always looking for different salad dressings. This one caught my eye because it includes orange oil or orange flower water as an optional ingredient, which seemed unusual. I used the orange flower water. Very nice. Not overpowering. I used it on my usual dinner salad with everything but the kitchen sink in it _ blue cheese, arugula, figs, leftover steak, vidalia onion. It would be good on a summer fruit salad also.
Chilled Mung Bean Noodles with Dulse and Crushed Peanuts (p. 178)
This is a "get back on the horse" recipe. Except I fell off the horse 9 years ago. Will explain at end of this message.
I didn't have dulse (and live in an area where I have to drive an hour to get some), but I did manage to find some wakame at the local health food store. So, I prepped the wakame for salads.
This salad a very refreshing, healthful, and wonderful summer lunch. I deveined and deseeded the jalapeno, so the flavors were somewhat subtle (and I used slightly less cilantro than the recipe called for). I don't think the wakame added much and next time I'd probably just omit it. I used the peanut oil from Spectrum, because it has a strong peanut smell to it, though I don't think it's roasted (Madison calls for a roasted peanut oil). The flavors are lovely, not too overt, and it really did taste better after a night in the fridge. I would definitely consider this as a "heat wave" meal and would make it again in hot weather. That said, it's not something I'd probably serve to guests at a dinner party.
Re: getting back on the horse. When I was a Ph.D. student, I was teaching a summer class to make some extra bucks. One morning I decided to make this salad. I wasn't paying as close attention as I should've been, because my (only sharp!) knife slipped and sliced my finger. Okay, fine, but the darn thing would'nt stop bleeding. After an hour or so, it was still bleeding pretty heavily. I went to the student health center, where they bandaged it up (using what had to be forty feet of gauze) and told me to keep it elevated. So, I went to my class to teach, keeping my finger elevated. I would like to add that it was the MIDDLE finger that I sliced. I just told my class not to take it personally!
Coleslaw with Buttermilk-Horseradish Dressing
I used chervil in place of dill, and a small shallot in place of the small onion, because that's what I had on hand. I loved the dressing until I added the grated shallot, at which point the dressing became overwhelmingly "oniony." If I made this again, I'd add some finely chopped, rather than grated, onion or shallot.
Tonight's (Thursday) Dinner:
Napa and Savoy Salad - pg. 153 with Peanut-Ginger Dressing, pg. 189.
Basically, I followed the recipe as written with a few adaptations as is my wont to do....
Cabbages, carrots (grated), scallions, cucumber....I included some almost over the hill tomatoes, Iceberg lettuce, and red onion.
DH made the dressing so I can only hope he followed the directions, but since the salad was spectacular, I guess he gets an A.
Apple cider vinegar (organic from TJ's I'll have you know), soy sauce, minced garlic,
diced Serrano chili ( I used jaleneno which probably explains the extra heat which I loved), chopped mint leaves, cilantro, and Thai basil ( from my garden! )...all whisked together. Ab Fab as they say.
Had some leftovers from the past 2 nights so this salad plus the other stuff made a very nice hot weather meal.....
If you really, really don't like apple cider vinegar, then rice wine vinegar.
I used to think I didn't like apple cider vinegar until I bought Bragg (raw, unfiltered, organic, "with the mother") apple cider vinegar at my food coop. So much tastier than the supermarket variety, that I now find myself finding uses for the cider vinegar! (That's one reason I can't give up Frank Stitt's buttermilk dressing!)