Tag Archives: salad

Grapefruit and Candied Walnut Salad

I am not terribly fussy about food, in general. I like good quality food, but that is different than being all delicate about it. Seeds in the orange juice? Not a problem. Peel on the fruit, preferred. Peel on the potatoes preferred, for that matter. A bit of shell in the egg? Not going to worry about it (unless you’ve come over for brunch, in which case I will make one or two attempts to remove it). Antithetically to this kitchen attitude and behavior, I spent much of my youth working in the kitchen of a restaurant – a Tea Room, it was called, even – which served quite fussy food to grey-haired ladies. We’re talking cucumber sandwiches, petite aspics, lemon tartelettes. We’re talking we had to remove the crispy rib of a lettuce leaf before turning it to salad, because the crispy bit might be offensive. It’s a good life practice to occasionally have to behave in exactly the opposite way you’re inclined; keeps you flexible, and teaches you to be cognizant of a world unlike yours, in which people prefer their eggs without a little crunch of shell.

In this salad, I applied some of my old Tea Room training to prepare the grapefruit in the manner we used to for Sunday fruit salad. This technique removes most of the peel, pith, and the membrane that divides each section. It leaves only the most delicate part of the fruit. Can I tell you something? After preparing the perfect little sections, I ate the remains of the membranous de-sectioned fruit.

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A Spring Salad with Peas and Eggs

A Salad for Spring

Crisp green lettuce, perfectly ripe peas, and bright yellow and white eggs are perfect for a spring day that started out a little brisk and has gradually warmed to the perfect temperature.

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Green Cabbage Salad with Goat Cheese & Apples

I’m always surprised by how much I enjoy cabbage. I remember when I was a kid, I had a Sesame Street book that was meant to be read along with an interactive tape player. One one page of the book, Snuffleupagus would tell you that cabbage was his favorite food, and then he would ask if YOU liked cabbage.

I would press no.

And then Snuffleupagus would make a very sad noise, and say something like “Oh, well… more for me, I suppose.”

Eventually, I started to press Yes I like cabbage just so I would hear happy Snuffleupagus.

To this day, I still think that I don’t really like cabbage. Then I eat it and remember that I think cabbage is pretty good. Somewhere, a muppet is happy.

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End-of-Week Salad

It’s Friday. Let’s make a salad.

You were thinking more burgers and beer?  I was thinking the same thing.

If you change your mind, this salad could make you forget about burgers.  It is hearty and satisfying.

If you want to dream about cooking this rainy weekend, what about pastry? Or knish? Tonight, I’m going to learn how to make knish. Tomorrow, I’ll let you know how it goes.

But for now, the salad.

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Single Lady’s Eggplant

Roasted Eggplant with Salad. Life is good!

We’ve all been there.  At home, alone, meal time. What to have?  A bowl of cereal?  Maybe a salad, but only if the lettuce is already washed?  A bag of frozen french fries warmed to mush in the oven?  What about this Roasted Eggplant dish?  It is almost as easy as cereal, and so much warmer and comforting. Cereal would never give you a hug, but an eggplant would.

Here is everything you need for this dish

This is exactly everything you need for this dish!

Look how delicious roasted eggplants look!

Beautiful, Golden, Roasted Eggplant

If you like, you can make a little sauce or pesto to serve over the eggplant, and you can put a little lettuce beside.  But those are just extras, believe me, I’ve eaten these roasted eggplants unaccompanied, many a time.

A Single Lady’s Roasted Eggplant

inspired by Nigel Slater’s Real Fast Food

1 or more eggplants

olive oil

roasting pan

extras

plain yogurt

pesto made of cilantro, spinach, basil, kale, or some combination

a little ground red chili

Put it together

Preheat the oven to 400 deg F.  Slice the eggplant in half length-wise.  Pour 1/4-1/2 inch of olive oil into the bottom of a baking dish, and insert the eggplant cut side down.  Roast in the oven for about an hour, checking the eggplant after about 40 mins.  The eggplant is done when it is soft to the touch and the cut side is cooked golden brown.

Remove eggplant and serve one half on a dish, perhaps with a little coarse salt or topped with some plain yogurt or a pesto made from fresh greens.  Here I served it with a dollop of greek style yogurt, a kale and cilantro pesto, and a sprinkle of ground red chili pepper.

To make this pesto, I used a few fresh kale leaves from the garden, rinsed, de-stemmed and coarsely chopped; a few sprigs of cilantro from the garden, rinsed; and a few leaves of spinach, de-stemmed and rinsed.  I threw it all into a blender with a splash of water, a little olive oil, and the juice of half a lemon.  It’s a kale smoothie for your eggplant!  You could add a clove of garlic, some sesame oil, walnuts or pine nuts, grated parmesan cheese.  It’s up to you!

Lettuce & Kale - Straight from the Garden

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Green Spring!

Spring is here!  Recent rains have made everything green, and have inspired our little garden sprouts to grow.  It’s a great day for green salad, lots of green peas, and a little blue-green spring swell.

Kale!

Mint

Basil... I see pesto in your future!

Sage & Cilantro

Things I ate: Spring Salad and Pea Risotto

Peas & Salad

Pea Risotto

To end the day

Spring Surf