Sunday, July 3, 2011
HAPPY FOURTH OF JULY!
To Celebrate I am taking the next two days off. Remember if you are grilling to keep hot food hot and cold food cold!
Saturday, July 2, 2011
Follow up to Yesterday
At the cooking class today I made this Cole Slaw. It is the basic recipes but was voted the best of the day by all those who tasted it. Sometimes the simplest recipes are the best.
1 Head of Green Cabbage
2 Carrots
1 Green Pepper
1/4 of a white onion - GRATED FINE
2 cups of Mayonnaise
1/2 Cup of Sugar
1/4 Cup of Apple Cider Vinegar
I use a Food processor to slice the cabbage thin. I cut the cabbage into quarters and then cut out the core before I run them through the processor. Put the cabbage in a VERY large bowl so you have room to mix the slaw.
Shred the carrots - add to the cabbage
Cut the pepper and take out the seeds and membranes. Using the same processor, put the steel blade in the work bowl and pulse until the pepper is a small dice. Do not puree - just a small dice. - Add to the cabbage and the carrots. Mix until all the vegetable are combined,.
Dressing
In small bowl add the sugar and the vinegar and stir to moisten the sugar and help it to dissolve. Add the Mayonnaise and stir until all the sugar has melted. Add to the vegetables and mix until all the dressing has been used and the slaw is coated with the dressing. Cover and chill for three hours. Great on a hot day like today!
1 Head of Green Cabbage
2 Carrots
1 Green Pepper
1/4 of a white onion - GRATED FINE
2 cups of Mayonnaise
1/2 Cup of Sugar
1/4 Cup of Apple Cider Vinegar
I use a Food processor to slice the cabbage thin. I cut the cabbage into quarters and then cut out the core before I run them through the processor. Put the cabbage in a VERY large bowl so you have room to mix the slaw.
Shred the carrots - add to the cabbage
Cut the pepper and take out the seeds and membranes. Using the same processor, put the steel blade in the work bowl and pulse until the pepper is a small dice. Do not puree - just a small dice. - Add to the cabbage and the carrots. Mix until all the vegetable are combined,.
Dressing
In small bowl add the sugar and the vinegar and stir to moisten the sugar and help it to dissolve. Add the Mayonnaise and stir until all the sugar has melted. Add to the vegetables and mix until all the dressing has been used and the slaw is coated with the dressing. Cover and chill for three hours. Great on a hot day like today!
Friday, July 1, 2011
Coleslaw
There are as many recipes for Coleslaw as there are for Potato Salad. Here are some tips that will make yours better no matter what recipe you use.
1. Onion - if your recipe calls for onion, GRATE it on the small grate of box grater. do this over the bowl so that the juice also goes in. This make a big difference as the onion will be dispersed throughout the salad.
2. Carrots - a fine grate to medium will work best.
3. Cabbage - use only fresh crisp cabbage. Take off the outer leaves that may be a little wilted. You can shred on a mandolin or an attachment to your mixer. Some people prefer to use a food processor. If you do us this method pulse do not keep it running or you will have puree.
4. Time - Always give Coleslaw at least three hours before you serve it. Let it rest covered in your refrigerator so the flavors can blend.
1. Onion - if your recipe calls for onion, GRATE it on the small grate of box grater. do this over the bowl so that the juice also goes in. This make a big difference as the onion will be dispersed throughout the salad.
2. Carrots - a fine grate to medium will work best.
3. Cabbage - use only fresh crisp cabbage. Take off the outer leaves that may be a little wilted. You can shred on a mandolin or an attachment to your mixer. Some people prefer to use a food processor. If you do us this method pulse do not keep it running or you will have puree.
4. Time - Always give Coleslaw at least three hours before you serve it. Let it rest covered in your refrigerator so the flavors can blend.
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