New Ideas for Side Dishes

I have two "salads" to talk about today. One is Guacamole: everyone already knows guacamole. And the other is a new mixture. I saw somewhere online a picture of white beans and artichokes, and thought, "Ooh! I have those in my pantry!

For the Guacamole, I have always made mine simply, as I learned in Guatemala. Smash the avocado a bit, sprinkle with some salt and lime juice. Taste. Adjust those two seasonings. And voila! Sometimes I take the time to chop scallions to go in it, and sometimes I have added Gorgonzola crumbles, somewhat a la Nigela Lawson's "Roquamole". Love that addition, BTW! It is stellar.

Guacamole with Fermented Hot Pepper Relish

This time though, as I have been making fermented foods, about 13 days ago I had started fermenting a Hot Pepper Salsa. In The Art of Fermentation, Sandor Katz advises that although the fermentation process at room temperature should not be exceedingly long, the salsa should be kept in the fridge for 3 or even 6 months before using, as the flavors will continue to develop, getting better and better with time. Provided, of course, that one can keep themselves out of the jars, because it smells heavenly! When I made the pepper salsa, I used a large variety of peppers, some hot, some not. The amount came out to be just a bit more than I was comfortable putting in the one large jar I had available, so I put a little bit of it into two little jars. One of these I gave a friend as a gift, and the other I kept, to be my sampler and taste tester.

Fermented Hot Pepper Salsa

Let me say, this sampler is not going to last. I am finding it difficult to stay out of it, now that I tasted the results! It is hot, but just a nice amount of hot. No mouth-searing, but just a gentle burn. Yesterday morning I had an omelet and spooned out some of the salsa on top of the omelet. Bliss! Heaven. O-M-G, good! And after tasting it, I thought it would be good mixed into guacamole. 

I know most of the world seems to have taken to mixing chopped tomatoes into guacamole, but I just do not like that combo. I love guacamole. I love tomatoes. Just not stirred together. This Fermented Hot Pepper Salsa, on the other hand, sounded good. The result last night makes me think I don't know how I am going to ever again eat guacamole without this addition! If you try my Fermented Hot Pepper Salsa, I guarantee you will want more! The little jar is almost empty after two meals! This is so good I could just eat it spooned straight out of the jar. Yes, it was a royal pain to hand chop all those peppers. No, I did not have to hand chop, but wanted that even-sized texture. Maybe I will have to try using the food processor next time. And oh yes, there will be a next time!
 

Fermented Pepper Guacamole & White Bean & Artichoke Salads

The other dish I made last evening was the White Bean and Artichoke side dish or Salad. I am not sure which to call it by. Being a cold dish suggests it more likely to be termed a "salad", though there is nothing much of fresh veggies in it. I did use celery for a little crunch, but without overwhelming the flavors of the beans and artichokes. The result was really wonderful. It ended up that these two dishes were my dinner last evening. I made a quick "slap a piece of cheese between two corn tortillas and heat it" type quesadilla to go with the meal and I was one happy gal!

White Bean and Artichoke Salad 

White Bean & Artichoke Salad

Serves 4 - 6

1 (15.8-ounce) can white beans, drained, well-rinsed
1 (14.5-ounce) can artichoke hearts, drained
2 stalks celery, sliced
1 tablespoon fresh basil,sliced in chiffonade

VINAIGRETTE:
2 tablespoons lime juice, fresh squeezed
3 tablespoons olive oil
a few grinds of pepper
1 teaspoon whole-grain mustard

Slice the drained artichoke pieces into reasonable sized pieces. Combine them with the beans, celery and basil in a bowl. 

Separately, whisk together the vinaigrette ingredients (or alternatively combine the ingredients in a small jar with tight fitting lid and shake) until emulsified and pour over the bean mixture and toss well. Allow the mixture to set for a few minutes to meld flavors and serve. 


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Kale in a New Cole Slaw

I might have mentioned before how much I love cole slaw. There has hardly been a recipe I have not liked. Recently I got the idea for cole slaw with the addition of mango and radicchio, which I called Tropical Slaw. I have been using the same basic dressing ingredients, since they serve me well in cole slaw; why mess with a good thing? Changing around the slaw ingredients is where I have had some fun. 

Enter the Farmer's Market

In our small town, we do have a Farmer's Market, and I appreciate and attend every week all summer, when possible. It gives me a good chance to get in a little walking, for one thing. It is about 4½ blocks to the Farmers' Market from my house, then another 2½ blocks to my sister-in-law's house, where she is hosting my tomato and herb plants this year. It's another 4 blocks to the closest local grocery, where I usually stop for a couple of extra things on the way, then back home, another 2 blocks. This makes one big rectangle; a walk of about 13 blocks. While the Farmers' Market may not be huge, it certainly yields options for fresh produce. While these things may be available all year long in the grocery, the flavor is never the same as fresh-picked. Tomatoes are the most radical taste difference, for sure.

Our Farmers' Market: some of the many things available

So as I was walking around the market this past week, I bought some kale, as I was going to  make myself some of the RAW Cool Cucumber Soup I last made in May. I had added kale to that recipe, and I loved how the soup came out. A friend gave me some large cucumbers and I was all set. The bunches of kale at the stand where I bought it, were just huge. I was going to puree the soup, and I just didn't need that much. The rest of the kale was left in the fridge, along with cabbage and radicchio from the last batch of Tropical Slaw I'd made. And I wondered...

A First TIme for Everything

I know kale is good raw. Empirically. I had never eaten it raw. I always put it into a stir fry or just make the kale cooked on its own. Never raw. I thought I would use some of it in a slaw recipe. I pulled out the cabbage and radicchio, along with the kale and got it all nicely shredded. The colors were lovely together. When something looks so pretty, it makes it all the more appetizing. Though with cole slaw and me, there is no problem on that score. Looking through the fridge for ideas on anything else I might add to this slaw, I thought to add my Pickled Mustard Seeds to the slaw dressing. Then I saw the pickled onions I had leftover from making Bread and Butter Pickles recently. I added a healthy dose of those to the slaw. These onions are yellow, because of the turmeric in the Bread and Butter Pickle recipe. I could have as easily used the Pickled Red Onions. 

Kale Radicchio Slaw with Pickled Onions

Once the slaw was done, I ate a healthy portion for my dinner. It is so delicious. If you happen to have these ingredients on hand, or choose to get them, do try this recipe. I think next time I will add a larger ratio of kale to the mix. It was that good. If you are a cole slaw fan, try this. Even without the added pickled mustard seeds, though I do believe the pickled onions make a wonderful addition.

Kale and Radicchio Cole Slaw with Pickled Onions

Makes 10 cups (which shrinks down considerably)

Kale Radicchio Slaw with Pickled Onions

4 cups shredded cabbage
2 cups shredded kale
2 cups shredded radicchio
½ cup Pickled Onions (red or yellow)

DRESSING:
½ cup mayonnaise
¼ cup cider vinegar
3 packets Stevia
2 tablespoons Pickled Mustard Seeds
½ teaspoon salt
¼ teaspoon freshly ground pepper

Toss together the first 4 ingredients in a large bowl. In a separate bowl, whisk together all the dressing ingredients to combine. Pour the dressing over all the shredded vegetables in the bowl and toss repeatedly, until the dressing has reached all the vegetables.
This slaw still tastes great after 4 days, though it looks its best right after mixing.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Tropical Slaw is Coleslaw at its Best

Recently I saw a recipe for a coleslaw using mango and radicchio added to the cabbage. It listed other ingredients, and then there were things I thought would be great, or better. I wrote my list of ingredients to use, bought all the ingredients. . . .and then I had to have a tooth pulled and it all got put on hold. Today I was trying to decide what to have for lunch and decided it was time to make that slaw. I got a bag of slaw mix, but used only 8 cups of it (it all condenses down so much after a few minutes). 

Treviso Radicchio

I did use the radicchio and mango. The mango needs to be a little under ripe, hard enough that it can be sliced and julienned. Even an under ripe mango will have sweetness, though the harder it is, the more residual tartness that will remain. This is all great for a slaw, because even if it has a little tartness, it is still sweeter than the other ingredients and will blend in perfectly. I added in a jalapeno, which gave a lovely hint of spice, but can be omitted or increased as desired. I love fresh ginger so I added a fair amount - more than some people might like, as fresh ginger also has a spicy bite to it.  Radicchio is a red-leaved member of the chicory family. The redness of the leaves is accomplished by placing the heads in darkness to stop the chlorophyll and promote the bright red and white of the leaves. It is thinner leaved than cabbage and more bitter. Cutting open a radicchio and a red cabbage side by side, though the heads look similar, the thin leaves and the more maroon color of the radicchio (vs the purple of "red" cabbage) is immediately noticeable.

Tropical Slaw

This salad has elements of sweet, sour, salt and bitter, making it a nicely rounded and balanced mix of flavors. For me, this salad is one of the most bright and interesting mixes I have tried in a long while. The flavors were just that great together. I could easily see this paired with any summer barbecue, but particularly barbecued ribs or my grilled chicken or pork with Indian spices. It would be lovely to accompany a brunch also.

Tropical Slaw

Makes about 6 - 8 servings

Tropical Slaw

SLAW MIX:
8 cups of shredded cabbage or cole slaw mix
1 small radicchio, about 2 cups shredded
1 under ripe mango, peeled, sliced, julienned
½ - 1 cup cilantro, lightly chopped
1 jalapeno, seeds and membranes removed for less spice, julienned
1 - 3 tablespoons thin slices fresh ginger, julienned

DRESSING:
¾ cup mayonnaise
¼ cup fresh lime juice
¼ cup of sugar or 4 packets Stevia
1 teaspoon salt
few grinds pepper

Place all the slaw mic ingredients into a large bowl. In a smaller bowl, combine the dressing ingredients and stir to combine. Pour the dressing over the slaw and toss well to combine.

The pork or chicken grilled with Indian spices is another of my most favored go-to dishes for summer grilling time. It is a hit no matter which meat is used, and I have also made it with turkey tenderloins. If using chicken breasts, it is best to cut them lengthwise into two portions each, so the flavor is best distributed. The flavors are well worth it! If using a pork tenderloin, cut each tenderloin on a diagonal into about 3 or 4 pieces. If using turkey, use the breast portions and try to cut them along the silver-skin that bisects the breast meat. Remove the silver-skin totally. The mixture of spices is easy and so flavorful that this meat is hard to resist. I have had people eating the turkey done this way, exclaiming over how wonderful it was - only to find that it is turkey and they really dislike turkey, generally. The marinade will work for at least 2 pounds of meat. Do try this.

Grilled Pork (Turkey or Chicken) in Indian Spices

Serves 6 to 8

(up to) 2 pounds meat of choice

Grilled Pork with Indian Spices

MARINADE:
3 cloves garlic, minced
3 tablespoons dried onion flakes
2 tablespoons fresh ginger, grated
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon salt
½ teaspoon freshly ground black pepper½ teaspoon cardamom seeds ½ cup red wine vinegar½ cup olive oil

Prepare the meat of choice as described above. If at all possible, use whole spices (coriander, cumin, cardamom seed and black peppercorns) and grind them in a small coffee grinder used only for spices. In a gallon sized zip top bag, place the red wine vinegar and olive oil and then add in the ground spices along with the salt, pepper, garlic, ginger and onion flakes. Seal the bag and swish the ingredients around to mix. Add in the meat of choice and allow to marinate at least 2 hours and up to overnight. Remove the meat from the marinade and grill to desired doneness.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Seed Starter Progress

I am still in the process of creating a "Seed Starter" from Peter Reinhart's "The Bread Baker's Apprentice", as I wrote of in the last two blog posts. If you are just now catching up here, I acquired a bunch of new (to me) cookbooks, a few of which are on serious bread baking, with a lot of the real science being taught alongside expert technique. One thing I had never done is make a seed starter.

A seed starter is putting together some flour and water and allowing it to set at room temperature and ferment using little wild yeasts that exist everywhere. This is the very beginning of making a sourdough starter. This process may be aided by the addition of a tiny amount of active yeast, and I had done this years ago. This time though, I am following the instructions in one of the books, using a time-honored method of allowing the wild yeasts found everywhere around us to do their own wonderful thing. It takes about 4 days to make the seed starter. I posted a photo of the first mixture and then the same mixture with the addition of the second day's flour and water feeding. The first day the book stated, there would be little or no activity yet; there was not! At 24 hours from when I mixed up the first day's starter, I mixed up  the second day feeding, combined the two and set this back into the jar. 

Starter mixture on Day 2, then the fermentation occurring later in the day and next day

By late that day, there was significant activity in the mixture, shown in the second of the series of photos above. The following morning, the starter was actively bubbling (photo 3 in the above series) and it had risen and fallen. The fact that the starter grew significantly and then fell is expected. There was not enough yeast and gluten built to hold the starter up just yet. On the morning of day three I discarded half of the starter. I made another batch of the flour and water feeding and combined it with the remaining seed starter. After just a few hours it had already risen by about a third of its original height (photo 1 in the series below). By this morning it had grown to fill the jar and the bubbling was very active (photos 2 and 3 in the series below).

Day 3 Starter: After 4 hours and after 24 hours, very active

Today is the beginning of Day 4, the final day of the seed culture. Today again I discarded half of the mixture. I again added the flour and water to feed the starter. It was advised that this last day's activity could be finished in as little as 4 hours and up to 24. Because my starter has been so very active, I anticipate the timing will be on the low side. The photos below show the starter at the level it began this morning, and then after only 2 hours. The new flour and water feeding has not yet been completely incorporated, but it is already bubbling merrily. My little wild yeasts are very happy, and so am I.

Day 4 starter just mixed, and after only 2 hours

Later today, if all goes as anticipated, I will be adding in a significantly larger amount of flour and water, allowing this to ferment at room temperature for 6 or so hours before finally having become what the book calls a "barm".  (This term was amended in later books by Peter Reinhart to be called Mother Starter, as "Barm" actually refers to another thing entirely - but for now . . .) This starter will be good for about 3 days, refrigerated before needing to be refreshed with more flour and water. I am planning to use one portion of this starter to make a caraway rye bread, and I will freeze the other portions so I can have this wonderfully fermented mixture ready within a day's notice.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.