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!
Saturday, July 2, 2011
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.
Thursday, June 30, 2011
A Summer Kitchen
For many people that grew up in places that did not have air conditioning, they may remember our grandparents using a what they called a Summer Kitchen. It was a place to cook food in the summer that was outside of the main home. It kept the heat out of the house. Today many homes have an outside gas BBQ and small refrigerator etc on the patio. I have augmented that with some ideas that may help you.
My Summer Kitchen - I have a great grill that also has built in smoker box that I use year round. The configuration of my covered patio is such that it lends itself well to the addition of other appliance. I have added a table that I altered with some weather proofing. On that table I have added some small electrical appliances. All of these can cook a meal or part of a meal without adding any heat to my house. Here is my list.
Deep Fryer - I keep in wrapped in large trash bag when I am not using it. I also use peanut oil so that it does not need to be changed as often. It keeps the heat and grease smell out of the house. In the simmer the oil is already around 110 so it take less energy to heat.
Small rotisserie - This is one that was marketed as a "Set it and Forget" model. It does a great job on chicken. Again I can get the chicken ready, put it on and come back when it is done. I do keep an eye on it and I also cover it with plastic when it is cool and not in use.
Convection toaster Oven - This is the newest addition. I have found that I can cook bread, pies and other items that will heat up the house and they come out great. Again I cover it when not in use.
By using all of these items and my gas grill I do not need to cook inside for many meals during the summer. That saves energy and money. So set up your Summer kitchen and send me some pictures or ideas.
My Summer Kitchen - I have a great grill that also has built in smoker box that I use year round. The configuration of my covered patio is such that it lends itself well to the addition of other appliance. I have added a table that I altered with some weather proofing. On that table I have added some small electrical appliances. All of these can cook a meal or part of a meal without adding any heat to my house. Here is my list.
Deep Fryer - I keep in wrapped in large trash bag when I am not using it. I also use peanut oil so that it does not need to be changed as often. It keeps the heat and grease smell out of the house. In the simmer the oil is already around 110 so it take less energy to heat.
Small rotisserie - This is one that was marketed as a "Set it and Forget" model. It does a great job on chicken. Again I can get the chicken ready, put it on and come back when it is done. I do keep an eye on it and I also cover it with plastic when it is cool and not in use.
Convection toaster Oven - This is the newest addition. I have found that I can cook bread, pies and other items that will heat up the house and they come out great. Again I cover it when not in use.
By using all of these items and my gas grill I do not need to cook inside for many meals during the summer. That saves energy and money. So set up your Summer kitchen and send me some pictures or ideas.
Subscribe to:
Posts (Atom)