We’re getting our first big dump of rain this winter (hard to complain when we’ve had spring weather for weeks). Puts a damper on the little league schedule but, sure does motivate me to get into the kitchen.
I’ve always loved cole slaw and I guess you could say it was my gateway into the world of cabbage. The healthy vegetable, a cousin of Brussels sprouts, broccoli, and kale, can be incorporated into your diet in so many ways. I prefer it to keep its crunch (never warmed up to the overcooked, soggy stuff) so for me that means raw, sauteed, or added to soup just at the end. In today’s NY Times, Melissa Clark shares three recipes for tackling one head of cabbage: a bold Vietnamese Salad with Pan Seared Tofu, the easy-on-the-grocery bill Cabbage, Potato, & Leek Soup, and a distinctly Italian style Pasta with Caramelized Cabbage & Anchovies. She was driven by using one large head she bought at the market. I’ve always found that the produce guy at my local market will cut a head in half, even quarters, when I don’t need the whole thing. Either way, it keeps well in the fridge and this should give you plenty of options for using every last leaf.
This might just be the easiest, good-for-you, big, bold, tasty dinner you’ve made in a long time. Steamed sushi rice (short grain) is paired with fresh salmon and a bright, yet spicy, dipping sauce. The directions for this Salmon and Sushi Rice with Hot Sweet and Sour Asian Sauce, from the Washington Post, are written for the most novice of cooks, making this a dinner absolutely anyone can throw together in well under 30 minutes. Remember to look for good salmon at your market. I always make sure it’s either wild or sustainably farmed, which means I look for a market with a fish monger who’s available to answer any questions I have about where the fish came from. Of course you could do this with other fish too-local cod, bass…you name it.
This picture, in the Oregonian, caught my eye in an instant. It’s Meyer Lemon Focaccia and it sounds like perfection. Imagine a crisp pizza crust, filled with the air pockets distinct to foccacia bread, then top it with paper-thin slices of Meyer Lemons and fresh rosemary. Meyers are available mostly on the west coast and have a sweet, almost tangerine like flavor to them-well worth seeking out for this bread. I could eat this for breakfast, lunch, dinner, and dessert. The recipe comes to the Oregonian courtesy of mostlyfoodstuff.com which you can check out here.
Happy Reading and Happy Cooking.