Sept 2009 COTM: SOUTHERN Salads
- yamalam Aug 31, 2009 01:30 PM
September 2009 Cookbooks of the Month:
SCREEN DOORS AND SWEET TEA: Recipes and Tales from a Southern Cook, by Martha Hall Foose (SDST)
BON APPETIT Y'ALL: Recipes and Tales from Three Generations of Southern Cooking, by Virginia Willis (BAYA)
Please post your full-length reviews of recipes for salads, slaws, dressings, etc here. Please mention the name of the recipe you are reviewing and the book or author and page number, if possible, as well as any modifications you made to the recipe. This thread includes:
Chapter 2: Salads and Slaws
Chapter 2: Luncheons, salads and dressings
A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Broccoli Grape Tomato Salad, BAYA p. 54
Simple but so good- you cut a head of broccoli into florets and blanch, then toss with grape tomatoes, red onion, bacon lardons, and a garlic vinaigrette. This was much discussed in the other BAYA thread and I had to try it! Very good indeed, and I will be trying this with other veggies as well, starting with green beans. Very kid friendly too- my 7 year old had seconds:)
Fingerling Potato Salad BAYA pg. 48
Another "simple but so good" one. This recipe is similiar to the way I've been making potato salad for years - savory, and including dijon mustard along with sour cream. Yet for much less work than I usually do, the results were equally delicious, if not better.
Anyway, one is to boil halved fingerling potatoes 'til cooked. I used red potatoes and steamed them whole, "in their jackets." ('Cause that's how I always do the potatoes. I like the extra flavor one achieves by steaming them.) When the potatoes are done, they are supposed to be removed to a baking sheet and drizzled with white wine vinegar. I didn't have that so used cider vinegar instead. I also did not do the baking sheet, just diced the potatoes into a bowl and drizzled each layer with some of the vinegar as I went. Then the whole thing is left to cool.
Next one adds a stalk of finely chopped celery and chopped Vidalia onion. I used a Bermuda onion instead. Then one combines a very simple dressing made of equal parts mayo and sour cream with a bit of dijon mustard. Oh, and a good amount of chopped flat leaf parsley. Stir it all together and voila! Of course at the end one is instructed to add salt and pepper to taste. It didn't need much salt at all and I skipped the pepper because Mr. Clam is allergic.....
If you make this dish, don't skip the parsley! I thought it really "made" the salad special.
Carrot and beet salad, BAYA
I had fresh organic carrots and beetroot in my veg box this week so I thought I'd give this a go. She has you shred the beetroot and carrots separately, so the beetroot doesn't bleed into the carrots, and make a dressing using shallots, lemon juice, dijon, S&P and walnut oil. When emulsified, add some choppped walnuts. Dress the beetroot and carrots separately and then combine. Supposedly the oil from the dressing "seals" in the stuff that makes beetroots bleed, so when you combine the two vegetables the carrots should retain their colour. I can tell you now that doesn't work and my salad ended up very purple!
I liked this a lot, although next time I would combine the walnut oil with EVOO or rapeseed oil for a milder flavour. Mr GG had two helpings - most unusual for him where salad is concerned.
Three Day Slaw: Screen Doors and Sweet Tea, Pg. 65
She's right. This recipe made a wheelbarrow-full of slaw. I exaggerate of course, but there's A Lot of slaw in the fridge waiting for the army to come in and finish it. All the typical ingredients: shredded green cabbage, thinly sliced white onion half moons and red bell pepper, shredded carrots.
The dressing consists of:
1 cup cider vinegar, 1/4 cup sugar, 1 tsp dry mustard, 1 tsp celery seeds, 1 1/2 tsp salt, 1 cup corn oil (I used 1/2 c and thought That was too much). The first 5 ingredients are heated in a small pan till the sugar is dissolved. The pan is removed from the heat, the oil is added and the dressing is left to cool down for 30 minutes. All the veggies are prepped ( use your largest bowl), the warm dressing incorporated, bowl covered, refrigerated and left to marinate for 8 hours.... or up to 3 days!
I did not marinate this for 8 hours.... only 2, but it was satisfactory. We'll be eating this slaw all week and it will only get better with age. In fact by Thursday I can add either an apple cut into match sticks or thinly sliced fennel with orange segments. Heck, I can keep this going indefinitely if I want. By Thanksgiving it will be perfect. Think I'll call Sam.....
Gio: You and I will be the eternal keepers of (a) the BAYA slaw and (b) my sourdough starter which I've only used 3 times and yet keep feeding three times a day telling myself that I'm going to make bagels TOMORROW! Hah! I don't fancy taking spoonfuls of my seething sourdough starter the way you've done with the slaw.
This slaw sounds like the one I learned to make when I lived in Eastern North Carolina. It is fabulous, and we make it as a side dish almost once a week. I love it with fish, hamburgers, smoked ribs (well, smoked anything), grilled meats and fried chicken. I actually prefer red onion to the white, especially when I can find fresh ones.
Herb Garden Salad: Bon Appetit Y'All, Pg. 46
This was a lovely salad which was served after our main dish of Pasta Amatriciana. I was able to use herbs from the garden and the remainder of greens from our Wednesday farm stand hop. Any mixture of herb leaves can be used although Ms Willis lists 1 cup parsley, 1 cup chives, 1/2 cup each tarragon and mint. Use more herb leaves - no stems - than lettuces. Romaine, iceberg and some mesclun were the lettuces I used. Because we had macaroni I didn't make the seasoned and broiled country bread toasts. I hardly ever serve two starches at one meal.
The dressing consists of: both sherry and red wine vinegars, EVOO, salt and pepper.
Simple and simply delicious.
Classic Cole Slaw (BAYA, page 35)
Whisk together sugar, mayo (she calls for homemade, but I used Hellman’s*), buttermilk, lemon juice, cider vinegar, a small amount of grated Vidalia onion, and dry mustard. Add finely grated red and white cabbage and grated carrot. Mix well, season with s&p, and refrigerate for at least two hours.
I made this as a side for the Caramel Pork Ribs from “My Paris Kitchen” and it was very good with these ribs—not too sweet, slightly tangy with the buttermilk. She says the recipe serves 4 to 6. Five of us polished it off with moderate portions and no seconds available. This will happily go into the “do-again” file, but I'd definitely double the recipe if I wanted leftovers for pulled pork sandwiches, which she recommends and I'll bet would be great.
*In her recipe for mayonnaise Willis says, “I grew up on Duke’s mayonnaise and strongly believe that if it’s not homemade, it’s got to be Duke’s!”