Shades of Green

This slaw is just so good it would be cruel of me not to share. Cool, crisp, and fresh, it was the perfect foil to Sunday's dark, sweet, savory mole.

I hesitated to share this recipe because I didn't really do anything to it. But the fact of the matter is is that it is so simple and well crafted there isn't really anything to do to it. The only difference in the version I made versus the original recipe is that I used green cabbage instead of red (the store was sold out of red). I'm also including the size cabbage you should use, because a 'head' of cabbage can vary quite a bit.

Without further ado, Green Onion Slaw.

Green Onion Slaw
Recipe by Bobby Flay via Smitten Kitchen

Notes: Onion and cabbage can be prepped ahead of time and held in the fridge. The dressing will separate so it should be made just before serving as per SK's suggestion, though the ingredients can be measured/prepped ahead(chopping green onion, removing serrano stems). Leftovers can be kept a day or two in the fridge and retain flavor, but the dressing will separate and the texture will become less smooth.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles, whole (do not de-seed), stems removed
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head cabbage, finely shredded (red or green, 1.5-2 lbs)
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.

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It's My Party and I'll Die if I Want To

Mi casa es su casa on Sunday, May 16th, for a low-key and informal celebration of my 25th birthday. There will be food. There will be music. There will be drinks. There will be board games. There may even be cake.

Please bring yourself, your empty stomach, and something to share.

Yes, that is correct, I recently had a little birthday and Sunday was my party. There was food, games, laughter, and a minimum of bloodshed (more about that next time). It was an intimate gathering of friends and exactly what I wanted. A BIG thank you to all my friends who were there and there in spirit.



















It was a great fiesta and I got to do two of my favorite things - cook, and feed people. Look for the slaw and mole recipes later this week.

*All photos of people courtesy of J. Buchleitner (because I forgot to take pics after we ate). Opening picture is a found image - I cannot seem find this image again or its owner. If this is your image please let me know if you would like me to take it down, if it is okay to leave up please let me know how to credit you!

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Small Comforts

It is raining tonight in the Bay. Not unusual really, but a little disappointing when I was hoping we were done with our (very much needed) soggy winter.



It's not just raining a little either, it's raining a lot. It is raining in that delicious way that makes you want to bunker down at home with a cup of tea and a good book, but also in that horrible way that makes the half mile slog to the transit station on your way home miserable, soggy, and ice cold.




Nature is full of surprises and blessings in disguise. I suppose for now I will have to roll with the punches, turn my radiator up, set my shoes out to dry and have a nice big bowl of something hearty and warm. Tonight I'm going for pasta with some odds and ends from the fridge, but something I really came to love this winter is roasted cabbage with bacon*. Serve it over pasta, with a fried egg and some crusty bread, or just eat it all on its own. Soft and crisp, sweet and salty, and caramelized to perfection this is a truly satisfying way to end the day.


Roasted Cabbage, with Bacon
One head of Cabbage, aprox. 1 lb. (If your cabbage is larger, cut it in half or be prepared to need 2 baking pans)
Bacon, and kind will do - I like pepper bacon, aprox. 2 slices per pound of cabbage
Salt
Pepper
Olive Oil

Sea salt and/or Parmesan cheese to finish if you like

1) Rinse any residual dirt from your cabbage and remove any dry or browned leaves.
2) Cut into wedges, trimming the core but leaving it mostly intact. Anywhere between 8 and 16 wedges per head of cabbage should be good, aprox 1-2 inches on the thick side.
3) Arrange wedges in a single layer in a baking pan large enough to accommodate your cabbage. A 1 lb cabbage should fit in a 13x9 inch baking dish.
4) Cut the bacon into roughly 1/4-1/2 in pieces. Scatter evenly over the cabbage.
5) Apply salt and pepper liberally and drizzle with olive oil.
6) Roast at 450 degrees F for 20-25 minutes or until edges are browned and caramelized and interior layers have softened and become slightly translucent.
7) Sprinkle with coarse sea salt or freshly grated Parmesan to taste. Serve over pasta, with a fried egg (I recommend the Zuni egg) or just eat it straight out of the pan. I won't tell.

*A friendly reminder to be careful about when you cook/eat this and who you eat it with, like garlic, cabbage is one of nature's blessings that likes to keeps sharing the love.

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