HOME > Chowhound > Home Cooking >

Discussion

*May/June 2010 COTM - GOURMET: Salads and Vegetables

Welcome to our May and June 2010 COTM, Gourmet Today: More Than 1000 All-New Recipes for the Contemporary Kitchen.

Please use this thread for review and discussion of recipes from the following chapters:

Salads
Vegetables

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Roasted Asparagus with Feta, p84

    The all-too-short British asparagus season is upon us, so I've made this dish twice already! It's a simple but delicious starter which I've served to guests.

    Basically, you toss prepared asparagus in a couple of TBSP of EVOO, season, and then roast in a hot oven until tender. The recipe says about 12 minutes, mine were ready in ten. Then you crumble 2 oz of feta over the top. Job done.

    Very yummy and I'll make this a lot. It would be good with a soft goat's cheese, I think, or parmesan.

    9 Replies
    1. re: greedygirl

      I had my eye on that one too! Might have it tonight, actually! Thanks for the report!

      ~TDQ

      1. re: The Dairy Queen

        I think I've put this in the wrong section - it should be in Hors D'Oeuvres. Oops!

        1. re: greedygirl

          gg: Weird that it's in hors d'oeuvres...sounds difficult to pick up as finger food. Sounds just right as a first course or veg with dinner.

          In any case, I'm trying this soon.

      2. re: greedygirl

        Roasted asparagus with Parmesan is one of my mainstays. I usually serve it as an accompaniment to a main, though, rather than as an app. And I always put the asparagus back in the oven for a couple of minutes after sprinkling the cheese over it 'cause I like the cheese melted and even a bit crunchy around the edges.

        1. re: greedygirl

          I just made this tonight. Quick and delicious. Definitely a make again dish. We served this with the grilled chicken with lemon, garlic, and oregano and the residual sauce from the chicken was quite good with the asparagus.

          1. re: greedygirl

            Roasted Asparagus with Feta, p84

            Thanks GG for pointing this out. Quick and delicious. I'm going to try and make it a couple of times before the asparagus season ends.

            Mine were also done in about 10 minutes.

            1. re: greedygirl

              There was no earthly reason for me *not* to make this. I had asparagus to cook, I had the oven on already for another dish, and there was crumbled feta left over from something else. My oven was at 425 for the other recipe, so I let them go a bit longer; they were done in 15 min or so. I can't add to everyone's comments - simple, delicious.

              1. re: greedygirl

                Just yesterday I just happened upon the roasted asparagus with feta while bopping around on epicurious, and then somehow I ended up on this thread today, totally coincidentally, and here it is right at the top. Guess this preparation of asparagus is in the cards! I am making paprikash tonight, so this could be a yummy roasty side. Mmm.

                1. re: twilight goddess

                  Hadn't noticed this recipe. I "made" up a recipe that is almost identical, except I use shaved parmesan after roasting. First time was on a whim, every subsequent time was by request.

              2. Napa Cabbage Salad with Buttermilk Dressing, p163

                Loved this - I think of it more as a slaw than a salad, and it might just become my staple, especially as it's simple to make and a lot lighter than a regular coleslaw.

                Slice napa cabbage (I used white, I'm not altogether sure what napa cabbage is over here, tbh), dice radishes and slice two celery ribs diagonally. Toss with the dressing, which is buttermilk, mayo, cider vinegar, shallot, sugar, seasoning and chives.

                We liked this very much indeed- it was light and tangy and it went very well with slow-roasted ribs and potato wedges for a weekday supper.

                15 Replies
                1. re: greedygirl

                  Napa is the shorter type of Chinese cabbage - not the one I remember being commonly available in Canada (and is perhaps in the UK as well?) which is long and slender, about the size and shape of a bunch of celery. Napa is about half the length and twice the girth of that type. It's white shading to pale green and the leaf edges are rufflled slightly.

                  1. re: buttertart

                    Just googled it and I don't think we have it here. Maybe Chinese leaf would be the closest substitute?

                    1. re: greedygirl

                      It's a bit more strongly flavored than Napa, you could use half and half regular white and it to approximate it. (My dad used to buy the Chinese leaf as a treat when I was little, we ate it like celery.)

                  2. re: greedygirl

                    Think changing to a plain white wine vinegar would make a huge difference? I truly dislike the flavor of cider vinegar, but love the sound of everything else in this.

                    1. re: greedygirl

                      I made this as well. Liked it very much. Had no radish so sub'd thinly sliced red bell pepper. Served w bourbon steak tips and sweet potato. Yum.

                      http://www.epicurious.com/recipes/foo...

                      1. re: greedygirl

                        I made the spicy napa cabbage slaw with cilantro dressing, p. 163, and served it alongside bison burgers for dinner. Flavor improves on sitting, but it doesn't keep well, either. I like that it has plenty of cilantro. If you let it sit too long, though, it will can get assertively hot depending on the size serrano chile you use. So, if anyone in the house is sensitive to chile heat, you might want to stick with the ten minutes recommended.

                        GG, you might find napa cabbage in an Asian grocery? It's the kind of cabbage used to make kimchi, and though I don't know much about the growing season there, I'd imagine it'll come in sometime soon. It's a cool weather vegetable, if it's grown there at all. Here, it's grown early spring and then again in the fall. (It cannot survive hot summers in this part of the US.) Savoy makes a nice substitute, because it has a similar crinkly texture with more flexible leaves where the veining from the core is less pronounced than in green cabbage.

                        1. re: amyzan

                          I think you're reviewing a different salad - the one before maybe which is Asian-style. The buttermilk dressing doesn't have any chile and does have cider vinegar.

                          As for napa cabbage, I am rapidly coming to the conclusion that it is the same as Chinese leaf/cabbage over here.

                          1. re: greedygirl

                            Oh, yes, whoops, I'll edit. Thanks!

                          2. re: amyzan

                            Spicy Napa Cabbage Slaw with Cilantro Dressing, Pg. 163

                            We made this salad last night and the only substitution I had to make was a jalapeño instead of a serrano. The slaw wasn't too hot at all, although the farm where I buy the jalapeños grows really hot ones. And, I just had a forkful and it seems it will be good enough to serve again tonight...there's a lot left over since I made a full recipe. The rice vinegar, sugar, ginger, oil, chili and salt dressing is so tasty, I'll have to make it again for sure. This went very well with Grilled Tofu with Asian Greens on pg.,327.

                            GG: Here's a Google page of napa cabbage images:
                            http://www.google.com/images?q=Napa%2...

                            1. re: Gio

                              Hey, Gio, where do you manage to buy hot jalapenos in the Boston area? Mine always taste like smaller green peppers.

                              1. re: bear

                                Hey Bear... we get jalapeños at Connors Farm and Tendercrop Farm...occasionally at the Reading Market Basket. The peppers at the farms have been nice and spicy. The MB is chancey but sometimes we hit it right there too. We don't remove the ribs and seeds most of the time.

                                http://www.connorsfarm.com/
                                http://www.tendercropfarms.com/

                                1. re: Gio

                                  Thanks, Gio. I've been wanting to hit up Tendercrop anyway, and I'll have to check out Connors when I'm in the area as well!

                              2. re: Gio

                                Made this salad (the spicy napa cabbage slaw with cilantro dressing) tonight with the tuna burgers. Great combo, and we Loved this salad. Very easy to make, and tons of flavor (especially since I used 2 serranos instead of a jalapeno). This makes a fine side, and would go with either asian or mexican, south american food. The napa cabbages in my grocery store were pretty lousy looking, but this was still wonderful. I look forward to making it again and again.

                            2. re: greedygirl

                              Napa Cabbage Salad with Buttermilk Dressing, Pg. 163

                              We made this last night and liked it very much. As Greedygirl said it's a tangy, light, refreshing slaw-type salad. We buy napa cabbage frequently and have cooked it many ways. This dish was a tasty variation. I followed the recipe exactly as GG laid out but thought the dressing, while zippy and light, was a little too runny. That didn't stop us from completely enjoying it, however.

                            3. Grilled Zucchini with Garlic and Lemon, p. 559
                              Grilled Potato Wedges with Chili Salt, p. 557

                              Both of these recipes are under the "Grilled Dishes" chapter, and made nice side dishes to accompany some steaks on the grill. Zucchini slices are grilled , cut into pieces, and tossed with a dressing of olive oil, garlic, lemon juice and zest, and s&p. Simple and fresh. For the potatoes, russets are cut into wedges, brushed with olive oil, and grilled. I actually roasted these in the oven to get a head start and finished them on the grill. After they are cooked, they're tossed with olive oil (I used melted butter), cayenne, chili powder, paprika, and salt. These were good as is, but even better the next day when I used the leftovers in potato salad. In fact, E's son said it was the best potato salad he had ever had!

                               
                               
                               
                              1. Broccoli Spears in Garlic Sauce, Pg. 574

                                This is really a quick and easy way to create a stir-fry vegetable dish to serve as a side or as I did over linguine, also with noodles or rice...

                                Broccoli stems are peeled and sliced, florets are sliced into small-ish wedges. Heat canola oil ( I used peanut) in a wok or skillet, add 4 smashed garlic cloves, stir-fry till golden. Add broccoli, stir-fry 5 minutes then add some oyster sauce and chicken stock. Cover and cook till broccoli is al dente. Take off heat and toss with sesame oil. {I cooked the linguine, tossed with EVOO and red pepper flakes then tossed the pasta with the broccoli.} Very nice. Especially for a weekday meal.

                                1. Roasted Savoy Cabbage with Raisins, Pg. 580

                                  Very tasty and a nice change of flavor for the cabbage.

                                  Rehydrate golden raisins in hot water for 30 minutes. Quarter, core and tear the cabbage in large pieces.(I sliced the cabbage) . Preheat oven to 400F with rack in the middle. The cabbage is browned first in a heavy oven-proof skillet, in batches, using peanut oil, and seasoning each batch with salt & pepper. Butter and a sprig of thyme are added, the cabbage is cooked till wilted. The raisins are added after draining and the skillet is placed in the oven to roast for 30-40 minutes. Discard the thyme before serving. We liked this...loved the hit of sweetness by the raisins. I have long stopped cooking cabbage with apples and this was a welcomed alternative.