Cantaloupe Salad

As a way to show off how hard it is to mess up a salad I decided to do something a bit counter intuitive.  I happen to have a farm fresh cantaloupe that needs eating and more salad to make so I just put the two together!   I made the exact same salad I did last time with: corn tomato onions and garlic.  When I thought about it The idea of adding cantaloupe to this mix just seems wrong so I came up with two plans.

1) I would make the same salad and use a cantaloupe salad dressing

2) I would add chunks of cantaloupe to the salad and use the cantaloupe dressing

I will admit, the main reason I came up with two plans is because I assumed adding cantaloupe to the salad was a mistake. . .but ti wasn't and we will get to that more in just a bit.

First I want to elaborate on the cutting corn in half before you de-cob it.  This little trick works for any round thing.  Round objects are hard to cut, they always try to roll away and if you manage to get it in a non-roll-away position pushing too hard with your knife will send it rolling! Of course an obvious solution is to get a super nice knife that is so sharp you dont need to press hard.  The other is to make on simple cut to create a flat side.  A lot of the food we will cut will have a side we need to cut off anyway.  Here I cut the top off the tomato

which simultaneously gets rid of the 'stem' and gives me a surface to rest the tomato on.  Now slicing it into strips is easy!

The same feat is achieved with corn by breaking it in half so you don't have to balance it on point or stem.

Since I want the cantaloupe flavor to be noticeable in the dressing I switch from balsamic vinegar (which brings its own body and sweetness to the dish) for a red wine vinegar.  This vinegar is a bit more sour so we can get away with using a little less but more importantly it does not have a HUGE unique flavor that will fight with the fruit.  Chances are I could do it with balsamic but it turn the cantaloupe into an undertone.  I cut the seeds and the skin from the flesh of the cantaloupe and dice it finely until it is almost a mash.

This mash is added to the garlic/olive oil/ coconut oil  portion of the salad dressing.  I grind some pepper in and add a pinch of salt (yes I made it to the store).  Red wine vinegar goes in and we use a fork to whisk it up putting a little extra oomph in to try and mash up the melon more.  I made way too much salad dressing!  I mean just look at that. . .the acid is way out of proportion to the fat!  Well not really. . .the melon naturally sinks into the acid layer and makes it look bigger, so either get the ratio to your liking before adding melon or actually measure it out (which I dont suggest, you want to develop a feel for the tastes you like without measuring).

Well after a few bites my fears were assuaged.  The melon offers a soft sweetness and a delicate flavor which I love! My big concern was the texture but it really was similar to having chunks of avocado in a salad and felt normal to me.  really this reminds me of the character of a salad.  Most of the cookign we do blends flavors into one dish one network of tastes but a salad. . . a salad is really separate flavors that are brought together with a  dressing.  There are chunks of bell pepper and onion and corn and lettuce and when you eat them you know each one.  Each flavor could stand alone but on top of that one thing is the dressing which transmits the flavors so your bite of tomato, which tastes like tomato, has a hint of onion and cantaloupe and garlic.  this makes it so when you get that bite of cantaloupe with a  hint of tomato onion and garlic it does not seem out of place but fits in the musical collection of notes that make up your salads composition

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Salad for a Start

I knew there were going to be some challenges in moving from a well stocked cooperative kitchen to my own place 200 miles away.  The fun part is how it is not the challenges you see coming that throw you for a loop . . . it is the collection of tiny important details that catch you off guard.  Much is the same with cooking; you can have a plan and walk into the kitchen ready to execute said plan but it is often only when we are dicing that we realize some important factors have been forgotten.  

For the next few posts I am going to focus on Salads.  A decent salad will not really fill you up but it will provide an abundance of nutrients and flavor that is very satisfying.  They can also have a great range in terms of difficulty and simplicity.  The salad I am eating right now :

                          

was made in less than 20 minutes and is delicious.  Salads are also surprisingly difficult to mess up. . . I mean obviously if you are working from sub standard ingredients the flavor will be sub standard but if you start from quality you will get something pleasantly edible 9 times out of 10.  Making salads also introduce us to a lot of basic kitchen technique in terms of preparation and attention to detail. Finally, Salads act as a wonderful medium to explore flavor and flavor combinations, Really I could spend the majority of my time talking about salads and ideas for salad, often pushing the definition of what a salad is, without getting bored or the feeling of repeating myself.  Looking back, making salads was also the first thing I learned to do when I began cooking so it seems like a good place to start from now.  

Basic End of Summer Salad:

When you step into a nearly empty kitchen and wonder what you are going to eat, salad is a great answer.  No cooking needed, a lot of the prep can be done with just a knife and if it comes out on the bland side you can always hit it with a super packed flavor dressing!  

Just making a salad for myself (weird huh) I take half the head and rinse it in cool water and put it in a bowl with a  quick dash of vinegar. An early dash of vinegar will help cut off any bitterness in the greens, and if your greens were not bitter to begin with then you are still fine.  Reaching for the carrot I have my first ho no moment. . . I don't have a knife! I mean I have a serrated table knife like you would see next to your plate at a steak joint but nothing decent for chopping or slicing.

I manage to cut the carrot into rounds and dice the tomato into cubes with this knife but I am reminded of an important fact.  Having the right tools can make a job easier. . . not only that but having the wrong tools can make a task unpleasant.  I wonder how many people in the world don't like cooking because they have always used poor quality cutlery.   If someone put a decent chefs knife in their hand maybe they would be dicing up a storm and cooking for friends as often as possible!  I will address quality knives in the future. . . for now we still have a hungry belly.  

I was lucky that I came to this new kitchen with some tomatoes and corn gifted from my dear farm girl Katie.   I imagine if I didn't have them I would have bought some but there is nothing cooler  than living with the person responsible for growing your food . . . ok growing ti with them is but you get my drift.  Cutting the corn off the cob is easy if you break the cob in half first so there is a flat surface to put on the cutting board.  And cutting the corn off the cob would actually be done with the knife I am using!  I did a little bit of red onion and a sprinkle of sunflower seeds. . .but these are also the last remnants of my food from the old kitchen dream land.  There will need to be some serious shopping later this week but first we are making a salad dressing.

Again this is a simple dressing because I just don't have that much.  Since I already have some vinegar on the greens I go for a 50/50 mix of fat and acid (normally I like my dressing with a bit more acid but this is personal preference and you should play with your ratios).


I added a half of a lemon, juiced, just to add complexity to the flavor of the acid.  For fat I use olive oil with some coconut oil mashed in.  I would have gone straight coconut oil but the temperature has my coconut oil solid.  By cutting in some olive oil i make a nice creamy dressing that has good body.  I let a diced clove of garlic soak in that oil mix while I grind pepper in and . . . then  . . . bloody hell I don't have salt!!! I, Me, I don't have salt!  I have never been on the low sodium band wagon and occasionally have the problem of over-salting my food because I really enjoy salty foods.  I honestly almost ran right out the door and across town to get salt but I was already so hungry and really salt is just a flavor amplifier (really important don't get me wrong but yeah we can skip it this once).   I would estimate 2 Tbs of oil and 2 Tbs of vinegar in this dressing and it made too much for my half head of lettuce salad.  Normally I would grab a piece of bread and soak up the dressing on some toast but. . .no bread in the house right now.  

The salad is really satisfying.  The combination of textures keeps my pallet curious while the mixing of flavors and the pucker of the vinegar leaves me craving bite after bite.  Just some soft greens (not kale or chard or collards or any other of those hearty greens) a bit of bite sized vegetables and a simple oil/vinegar dressing.  It honestly took me more time to write this up than it did to make the salad!  

Food for 200

so . . .I did something kinda crazy last week.  I made A LOT of food.  About a month ago Boz asked me to handle food for an upcoming event.  I had a budget of 300 dolalrs and needed to feed 200 people a combination of vegan and non vegan food.  OF course I wanted to go all vegan but I got help to deal with the non-vegan side of things.  While I turned 50 pounds of potatoes into 65 lbs of potato salad and 45 pounds of cabbage into 50 pounds of cole slaw Hani and Marie handled BBQ chicken (eww right, huge thanks for them dealing with it).  Of course I wanted there to be a comparable vegan choice so I went with the classic BBQ jack Fruit. 

Considering how delicious and simple it is to make this dish I am always amazed that people do not know about it.  First question is always "jack fruit?  what is that?"  Well Ill tell you: 

http://en.wikipedia.org/wiki/Jackfruit 

or rather  I will let Wiki tell you (please donate).  The cool part is this fruit has been eaten in India for over 6000 years, and it is just like I always say . . .you want a new idea look at the oldest vegetarian group on the planet!  Fortunately we can take this fruit and give it an american twist.  The hard part is often finding a good source of jack Fruit.  For last weeks meal I completely bought out the Asian market here in Davis, which is where you can often find canned jack fruit.  If you go with fresh jack fruit you need to soak it in water over night (or longer) to reduce the sweet/fruity flavor.  Getting from the can is way easier.   

Preparation is pretty much boiling the fruit in flavor water.  I use a combination of vegetable stock, garlic and onions.  The secret for getting the BBQ into it is a touch of liquid smoke . . . and oh man how have I never cooked with liquid smoke before?  You knwo that smell that people associate with barbecued whatever?  well it isnt the meat, it isnt the marinade, it isnt the grill it is the smoke!  liquid smoke adds that woodsy taste that you get in your nostrils and keep craving.  It is also what turns ketchup into barbecue sauce (more or less). 

The cole slaw and potato salad were pretty challenging and in the amount of time I had I didnt manage to take many photos.  Some day soon I might have enough time to actually document what I am doing again. 

Also a big thank you to Brad and Diana who helped plate food for 100 hungry climbers and the dozens of spectators at the Competition.

Two Weeks in the Appalachia Hills of NC

So I really do mean to do this on a more regular basis but life does not always slow down enough for me to show off my meals the way I want to.  So after two weeks of INCREDIBLE meals all you get is a quick report on the foods and only the scantest of clues on how to make it.  If I were not leaving tomorrow for another trip I would honestly try to be more detailed in my meal preparation and thought process.  

Two Weeks of Tasty Food

Kale Salad

Kale salad with an avocado lemon vinaigrette with fresh corn, grated beets and carrots.  The body is hefted up with a bit of shredded cabbage and topped with crushed walnuts and a few more slices of avocado

Buffalo Fries

It seemed abnormal to go to the south without having buffalo wings but the next best thing is buffalo fires with home made 'wing' sauce.  I used a lot of extra pepper and pinch of salt and so much garlic that I ahrdly tasted the spicy delicious wing sauce

 Buckwheat Pancakes
I was visiting a wheat free friend but that did not deter us from pancakes with maple syrup.  The amazing thing about the east coast is blueberries grow wild!  the bananas are still imported but a morning walk to harvest blueberries made these things so much more worth it!

Shredded salad and mushroom risotto 

One of the many amazing dinners consisted of carrot/beet/cabbage salad with almonds, raisins and, sesame seeds.  The salad was dressed in balsamic vinegar and olive oil.  The risotto was rich and delicious and could have used more mushrooms but was a nice compliment to the salad.

Indian Dinner
One lovely night we threw a dinner party with Red Dhal soup, turmeric rice (didnt have any saffron so did our best), pumpkin curry and a green salad.

more salad

massaged kale with romaine lettuce.  The tomatoes and peppers came from the small garden on site and the diced almonds came with me from Cali!

 Simple Dinner
Steamed carrots and purple cabbage topped with sauteed potatoes and bell peppers.

Hash brown Breakfast
shred potatoes, shred yams, garlic and onions!  I am always a fan of hash browns but for some reason these were extra good.  Top potatoes with avocado and Chihuly hot sauce and you are always on the right track.

potato stew

I was not thrilled with my first go at buckwheat biscuits but they added a nice body to the stew as they melted in.  The stew was a slow roast with potato carrot cabbage in a tomato base with a lot of garlic and some onion.  

Mexican Dinner
Turns out North Carolina does not offer a lot of Mexican food.  This was the last night as a going away treat to remind my friend what is waiting for her in California.  Salsa fresca Mexican spiced black beans with a side of Spanish rice. Fresh corn and guacamole to make tacos with corn tortillas was like heaven!

Salad once more

On the night I met Debra Frasier, Liz and I shared kale salads.  Shredded carrots, shredded beats, tomatoes from the garden, fresh corn, bell peppers and a lemon vinaigrette.  I ate it and wanted more and more and more!  I dont thing there is anything I like as much as a well made salad!  

I have no idea what I am going to eat for the next two weeks but once I am back we will all know! 

Salads for Dinner

Some days are just not what you want them to be. . . .your mind gets stuck on some idea and you spend a beautiful day inside writing letters you are never going to send. There is only one thing that helps . . . 

COMFORT FOOD

Potato salad, pasta salad a nice green salad to get those vitamins minerals and fiber and then a bean salad for that protein kick that makes tomorrow easier.  Ill tell you right now that this is going to be level less 'recipe' than usual.  I did some experimenting with the potato salad and it was PHENOMENAL.  

So lets turn this mass of veggies---->

<----------- into this mass of tasty!

The pasta salad get nixed in this post, because well it is a day like that but it is pretty simple.  Cooked pasta tossed with peas corn garlic and olive oil.  Salt and pepper to taste. For ratios you want to aim for something that is mostly pasta accentuated with some vegetables. 

 The green salad is also straight forward.  I used a spring mix with raisins, sunflower seeds, flax seeds, diced almonds, some shredded radish and a sprinkling of calendula petals for color!  Calendula (aka marigolds) have edible petals  that dont have much in the way of flavor but add amazing color to salads with a texture that is consistent with the rest of the dish. 

Bean Salad:

   Using a pressure cooker (or enough forethought that you soak the beans beforehand and have enough time to cook them)  prepare enough beans for your meal; I did about 3 cups dry white beans and 1 cup dry kidney beans (it comes out to about 6 cups of cooked beans) 

 I diced in some raw beets to add some color and sweetness and a bunch of long beans cut into one inch segments.  I also shredded carrot and zucchini into the mix.  Not only does this give an additional texture and some bonus vegetation but ti also provides more color which makes your typical bland bean salad seem fun and exciting! 

Seasonings can be as simple as salt and pepper but I strongly urge the use of some summer time herbs like oregano basil and thyme.  We had a bounty of rosemary in the kitchen so I used that as my primary flavor, using paprika to add a bit of spice and color (yes paprika can have spice you just need to get the fresh stuff)

 of course I used fresh grated garlic, yum! 

I tossed the salad with a combination of olive oil and white wine vinegar (though you can use any vinegar you like).  I wan to make up some measurement for how much I used but I honestly have no clue, though you do want about equal parts oil and vinegar!  The goal here is to make the salad moist without drowning it, add in slow amounts alternating olive oil then vinegar (too much olive oil is easier to deal with than too much vinegar) until the beans are evenly coated without there being a pool of 'dressing' in the bottom of the bowl

Potato Salad:

    I have a problem with potato salad. . . I dont like mayonnaise.  I didnt like it when I was an omnivore and i found the vegan versions just as unappealing.  I still used it when I was making some dishes but damn it!  I didnt want to this time.  I used an adaptation of a cream sauce I made for a pasta primavera alfredo.  Again with a bit of forethought I would have soaked the almonds for 30-60 minuted before I made this but i didnt know I was going to do this until i was in the store holding a jar of vegan mayo and cringed.  

I blended 1 cup of almonds with 1 large block of silken tofu (seemed about 2 cups worth) and 1/2 cup olive oil.  knowing that this was going to a potato salad I was not shy about using some vinegar to thin it out (just a couple table spoons) 

I used mustard, a pinch or two of salt and a bit more vinegar for flavoring while a few more splashes of olive oil were there to push the sauce to a more creamy texture.  I was surprised at how quickly  it all came together but in the time it took the potatoes to boil I ended up with my own vegan sauce for potato salad (That I refuse to call mayo because it is nothing like that stuff).

You cook the potatoes . . .just boil them.  I like to used red potatoes boiled in an open pot so I can make sure they dont get over done.  For my house i sued five pounds of potatoes (you might as well too because left over potato salad is GREAT).   

Mix the potatoes with the almond-tofu sauce (lets call it almofu sauce, or someone make up a word for this stuff we need a vocabulary to describe these things that does not relate it to some dairy counterpart) a hearty helping of black pepper and grated garlic ( i must have grated 20 cloves for this meal) and some diced parsley.  I also diced it the celery greens because I like the color and flavor.  I dont grate carrots for this dish, I coarsely chop them with the celery because then everything has a comparable texture.  I also use a few spoon fulls of sweet pickle relish to round out the pallet of sweet, sour, salty, and spicy.  

I feel like I am forgetting something but like I said it was an experiment and I will have to repeat it again and see what changes. . .though i hope nothing because I could have eaten this potato salad for days! (though my brother would not even try it, he has something against pickles in relish form or otherwise).

(the change in coloring of the potato salad is due to lighting only)

Enjoy!

Side Dish! Kale Salad

    Kale. . . how do you eat that?  Kale just goes to prove that things that are good for you do not taste good!  guess what things that are bad for you do not taste good without the right preparation, seriously try a tablespoon of sugar delicious? not even close!  Somehow we all know that Kale is this amazing food and we are supposed to eat it to be healthy but I cannot afford a vitamix (yet) and I don't know how else to make it unrecognizable.  Maybe you have only tried kale when it is cooked to death in a soup or smothered in some sauce after it has been boiled. . .there is a better way!  it is sweeping the nation so much so that it randomly came up in conversation at the DMV last week and someone challenged me to a Kale Salad 'Cook'-Off!  What am i talking about. . . learn these words: massaged kale salad.

Massaged Kale Salad

     Sure we all giggle about it being 'massaged' but I am guessing another year from now and this style of salad will be so accepted as the norm that it will just be kale salad.  Here is what you need:

1 bunch Kale (i prefer Lacinato aka Dion Kale)
1 Tbs rice vinegar
1 tsp red wine vinegar
2 tsp olive oil
2-3 cloves garlic
1 tsp salt
1 Tbs sesame seed

The mechanism employed to turn this roughage into a palpable salad is a form of non-cooking which uses the acidity of vinegar and some rough handling to break apart the cells and fibrous nature of the kale.  Unfortunately the stems are too much fiber and so first we take the stems out 

you can cut them out or just use your hands to rip out the stem, doing it for the whole bunch.  The stems may be used in a lot of different ways.  Not that long ago I diced them and tossed them in a curry, they work well as a hearty and healthful filler in any stir fry or soup or vegetable casserole etc.  If you are keen on making veggie broth these stems are great (i know I should do that more often) or just put them in the compost and grow more kale! 

The way that the stems rip out leaves the leaves in this nice V shape which makes it really easy to slice the Kale into ribbons by cutting across the V.  Obviously don't be obsessive about getting ALL OF THE STEM, you just need to get the hefty part because the stems will break down some in the vinegar bath.   

For my vinegar bath I like to use a combination of Rice vinegar and red wine vinegar.  The high acidity and soft flavors add a nice aroma without overpowering the nature of the kale.  Toss the kale with the vinegar and the salt and let it sit for a minute while the garlic gets diced.

I use raw garlic. . . yes raw garlic, the same trick that mellows out the kale works on the garlic but I still dice the garlic extra fine, not only so I avoid a big garlic bit surprise but also to spread that tasty garlic flavor all over.

Now the massaging . . .which I am realizing right now is more like brutalizing.  Toss in the garlic, olive oil and the sesame seeds and then start really working the kale.  If you are having an angry day feel free to punch the kale but usually I go with the crushing and mixing motion.  Take up small hand fulls and crush as hard as you can, repeat this taking from the bottom of the bowl so the vinegar/garlic/salt dressing gets mixed through the salad

At this point give it a taste and determine if you want more salt or garlic or vinegar but don't expect it to taste perfect yet.  The vinegar needs time to work and i would suggest a minimum of 30 minutes before serving this salad.  

     The good news is that is it!  that is the basic recipe of course the fun is in taking a basic recipe and adding some flourish.  Often I will go for a spicy savory and toss in some oregano, thyme, basil, black pepper etc and of course more sesame seeds (what can I say).  This salad was being made while I had a bit of a sweet tooth and so I added some extras accordingly:

3 pieces candied ginger
1/2 avocado
1/2 orange
1 tbs sesame seeds
1/4 C walnuts

Dice it all up and toss the salad once more and enjoy!  MY salad came out a bit overly moist this time because  I went over board with the olive oil and I am always surprised by how much this raw salad shrinks down.  The whole bunch which previously filled my mixing bowl un-cooks down to nearly 1/3 its original size . . .and that is after adding the extras.  If you are planning on feeding more than 2-3 people get a second or third bunch of kale, or use purple cabbage as a nice filler, the point is plan on the volume reducing a lot. . .and plan on people wanting to eat a lot of this! 

Snack Time! Fruit Salad

I didn't grow up with my dad around much but one thing I remember very clearly (which was reaffirmed not that long ago) was fruit salad.  My dad thought that fruit salad was the perfect way to jump start a day, not heavy enough to slow you down, easy to digest, pack full of nutrients and energy (sugar).  I don't have a fruit salad every day but on Saturdays when the farmers market is running it just makes sense and it is a perfect afternoon snack!  

Now saying I am giving you a recipe for fruit salad is kinda like saying 'hey here is a recipe for soup'  in that there are a lot of different ways to make soups and there are a lot of different ways to make fruit salad.  This is a late winter California fruit salad using locally grown walnuts and almonds, kiwis and apples I bought at the farmers market, an orange off the tree in my yard and, an avocado from the store for extra fat and creamy goodness.  As a topping i use shredded coconut, sesame seeds, golden flax seeds and sunflower seeds.

1 medium fuji apple (but any crisp apple will do, pink lady's are good)
2 ripe kiwis
1 orange
1 medium avocado
1/2 C almonds sliced
1/2 C walnuts diced
1/4 C sunflower seeds
2 Tbs sesame seeds
1 Tbs shredded coconut
2 tsp flax seed
1 Tbs agave nectar (optional)

The recipe is really as simple as cutting everything up and mixing it together but while we got all of this food lets pay some attention.  The mix of colors is good with soft red and orange with a splash of green, what is more in our control is the texture and shape.  Oranges naturally come out as slices but the apple is easily diced into large chunks (acting as our base) .. . I could have done more with the avocado but it is a bit messy so I just cubed it.  Kiwis are where we get to have a bit more fun, we can cut it into rounds, half rounds, cubes, wedges or, even  match sticks.  Honestly I was just hungry and went for a uniform cubed texture.  Now the Kiwi skin is pack of nutrients (so I am told) and should be left on but I am just not that in love with it and compromise but removing about half of it.  

The nuts and seeds and topping get tossed in with the agave nectar (which is again mostly for the texture and a habit from my dads fruit salads which always included a drizzle of honey).  I like to again pay attention to the textures from the topping.  Sometimes I am totally against the addition of shredded coconut just because it does have a big impact on the sensation of eating, but today I was in the mood.  I always love sesame seeds and flax seed, whole and raw.

I know if you do not grind the flax you do not get all of the nutrients and if you do not chew well will get none of the nutrients so chew well and enjoy the little pop of the occasional flax seed  as you do.  I slice the almonds and dice the walnuts extra fine, until they are more like walnut meal which will soak up the fruit juice and agave to make a sauce, a delicious fruity nutty sauce. Toss it all together with the sunflower seeds, adding more of what ever you like or leaving out a bit of what you don't like.

This fruit salad has it all: sugar, protein, fat, delicious flavor, awesome texture and great color!  When I went to take the above picture I kicked myself a bit. . .see that sprig of mint in the back, well I forgot to put mint in my salad! it just adds a little zap of freshness that leaves your pallet feeling clean.  I diced some up quick and tossed it i my second helping, this particular mint, growing in our front yard, is chocolate mint so it also has a nice earthyness to it that is cool and refreshing.