I'm headed out of town unexpectedly for a few days so I'm going to have to pick up my salad series when I get back.
Hope you all are eating well!
Wednesday, September 7, 2011
Monday, September 5, 2011
5: Mexican Grilled Steak Salad
It's Labor Day today and to me, holidays that occur in warm weather should be celebrated with food cooked on the grill. Since I was home alone today, I bought a steak and made myself a Mexican Salad.
My fixings included:
I'm not much for cheese so I left that out, as well as the tortilla chips that are traditionally in this type of salad. I dressed with Ranch dressing, since that was what I had available.
Hope you all had your fill of yummy food this holiday!
My fixings included:
- Leaf lettuce
- Homemade salsa (tomatoes, cucumbers, onions, in lime juice)
- Jicama
- Carrots
- Slivered bell pepper
- Black beans (from a can)
- Corn (from a can)
- Cilantro
- Avocado
- Grilled steak (simply seasoned with salt and pepper)
I'm not much for cheese so I left that out, as well as the tortilla chips that are traditionally in this type of salad. I dressed with Ranch dressing, since that was what I had available.
Hope you all had your fill of yummy food this holiday!
4: Simulating Oysters (Tofu with Korean Dressing)
My favorite sushi bar makes these fantastic raw oysters. Now the oysters part is just ok; what makes the dish for me is the way they dress them. They are served on the half shell, sitting in this sweet, tangy spicy mixture ponzu, sesame oil, and gochoojang, the Korean chili paste. You pick up the shell and pour everything into your mouth and your tongue explodes with flavor.
I've made sushi at home using raw fish from the Korean market but raw oysters are a bit too intimidating for me. I don't know how to pick out a good one and am afraid to death of eating a bad one. I've been thinking for several weeks about what might make a good substitute for oysters so that I can enjoy this delectable treat at home and have finally settled on tofu.
Tofu may seem like an odd choice but the oyster's qualities I was hoping to simulate included the soft texture, mild flavor with a hint of salty fishiness, and that could be portioned into the correct serving size - a single mouthful.
I began with firm tofu, cut into bite sized pieces, and boiled it in a pot with a tight fitting lid which is essential for softening the tofu to the right consistency. To infuse it with a mild fish taste, I used dashi, a simple Japanese broth made from dried anchovies and kombu (dried seaweed), as the liquid. (If you need measurements, it is about two cups water, five large dried anchovies, and a 1" x 2" piece of kombu.)
In the serving dish, I poured in about a quarter inch of ponzu (came to about 1/4 cup). You want to have enough liquid that you can scoop it up into the spoon when you pick up the tofu. I sprinkled in a teaspoonful of sesame oil, but this is really to taste. Start with a small amount as sesame oil can quickly overpower most dishes. You can always add more.
Using a slotted spoon, transfer the tofu from the broth to the dressing. Top each piece with a squirt of watered down, seasoned gochoojang. Garnish with slivered green onions and carrots and a sprinkling of toasted sesame seeds.
When eating, you want to simulate pouring the oyster floating in dressing so when you scoop up a piece of tofu, be sure to also get a lot of the dressing and gochoojang.
This first attempt was pretty good but it wasn't quite right. Next time I think I'll add some Thai fish sauce to my broth to give the tofu just a bit more fish flavor. My proportions weren't exactly right on the vinegar and sesame oil. I'm looking forward trying many more times to get it exactly right!
I've made sushi at home using raw fish from the Korean market but raw oysters are a bit too intimidating for me. I don't know how to pick out a good one and am afraid to death of eating a bad one. I've been thinking for several weeks about what might make a good substitute for oysters so that I can enjoy this delectable treat at home and have finally settled on tofu.
Tofu may seem like an odd choice but the oyster's qualities I was hoping to simulate included the soft texture, mild flavor with a hint of salty fishiness, and that could be portioned into the correct serving size - a single mouthful.
I began with firm tofu, cut into bite sized pieces, and boiled it in a pot with a tight fitting lid which is essential for softening the tofu to the right consistency. To infuse it with a mild fish taste, I used dashi, a simple Japanese broth made from dried anchovies and kombu (dried seaweed), as the liquid. (If you need measurements, it is about two cups water, five large dried anchovies, and a 1" x 2" piece of kombu.)
In the serving dish, I poured in about a quarter inch of ponzu (came to about 1/4 cup). You want to have enough liquid that you can scoop it up into the spoon when you pick up the tofu. I sprinkled in a teaspoonful of sesame oil, but this is really to taste. Start with a small amount as sesame oil can quickly overpower most dishes. You can always add more.
Using a slotted spoon, transfer the tofu from the broth to the dressing. Top each piece with a squirt of watered down, seasoned gochoojang. Garnish with slivered green onions and carrots and a sprinkling of toasted sesame seeds.
When eating, you want to simulate pouring the oyster floating in dressing so when you scoop up a piece of tofu, be sure to also get a lot of the dressing and gochoojang.
This first attempt was pretty good but it wasn't quite right. Next time I think I'll add some Thai fish sauce to my broth to give the tofu just a bit more fish flavor. My proportions weren't exactly right on the vinegar and sesame oil. I'm looking forward trying many more times to get it exactly right!
Saturday, September 3, 2011
3: Savory Watermelon?
I went grocery shopping yesterday and on a whim, bought a watermelon. I have not yet figured out the secret to picking a good melon and it is often a miss rather than a hit on those rare occasions when I make the attempt. (I've seen people tapping or knocking on them but they all sound the same to me!) Fortunately yesterday's choice turned out to be fairly decent. Sweet and firm and perfectly ripe.
My parents always keep a cut-up watermelon in the kitchen refrigerator and a second one in the outside fridge. When they are in season, my mother eats a big bowl of sliced melon as her bedtime snack every night. We're purists when it comes to eating watermelon. I'm willing to try all sorts of new things with cantaloupe and honeydew but watermelons are meant to be eaten freshly sliced, cold, right out of the rind. Once in a while, if it happens not to have much flavor or sweetness, I'll sprinkle on a little salt but it has to be really inadequate before I can justify doctoring up the flavor.
Savory watermelon salads seem to be all the rage here these days. Many higher end restaurants are now featuring it on the menu. Watermelon and tomato with balsamic dressing. Watermelon and feta. Watermelon and onion. Very odd...
So rather than go with your typical fruit salad tonight, I decided to be adventurous and try out something savory. A quick search online revealed that most recipes are variations on a Mediterranean theme. Onions, tomatoes and mint are typical, kalamata olives and gourmet greens are occasionally added. Olive oil and/or balsamic vinegar are frequent accoutrements. Paula Deen uses red wine vinegar while another cook suggested marinating onions in lime juice to soften their flavor and then to use it as part of the dressing.
I decided to go with Jacques Pépin's version on foodandwine.com. I loved the cooking show that he hosted with Julia Childs (now in re-runs on PBS) and found his addition of hot sauce intriguing. Unfortunately I am out of feta and none of the other cheeses in my storehouse were pungent enough to be a substitute so I had to do without, but truthfully, I didn't miss it a bit.
The flavor was...intriguing. I was not thrilled with the olives but everything else came together to create a very interesting taste "experience." I can't think of any other way to describe it.
Yes, I did enjoy it and would definitely make this salad for guests if for no other reason than that it is so unusual.
My parents always keep a cut-up watermelon in the kitchen refrigerator and a second one in the outside fridge. When they are in season, my mother eats a big bowl of sliced melon as her bedtime snack every night. We're purists when it comes to eating watermelon. I'm willing to try all sorts of new things with cantaloupe and honeydew but watermelons are meant to be eaten freshly sliced, cold, right out of the rind. Once in a while, if it happens not to have much flavor or sweetness, I'll sprinkle on a little salt but it has to be really inadequate before I can justify doctoring up the flavor.
Savory watermelon salads seem to be all the rage here these days. Many higher end restaurants are now featuring it on the menu. Watermelon and tomato with balsamic dressing. Watermelon and feta. Watermelon and onion. Very odd...
So rather than go with your typical fruit salad tonight, I decided to be adventurous and try out something savory. A quick search online revealed that most recipes are variations on a Mediterranean theme. Onions, tomatoes and mint are typical, kalamata olives and gourmet greens are occasionally added. Olive oil and/or balsamic vinegar are frequent accoutrements. Paula Deen uses red wine vinegar while another cook suggested marinating onions in lime juice to soften their flavor and then to use it as part of the dressing.
I decided to go with Jacques Pépin's version on foodandwine.com. I loved the cooking show that he hosted with Julia Childs (now in re-runs on PBS) and found his addition of hot sauce intriguing. Unfortunately I am out of feta and none of the other cheeses in my storehouse were pungent enough to be a substitute so I had to do without, but truthfully, I didn't miss it a bit.
The flavor was...intriguing. I was not thrilled with the olives but everything else came together to create a very interesting taste "experience." I can't think of any other way to describe it.
Yes, I did enjoy it and would definitely make this salad for guests if for no other reason than that it is so unusual.
Friday, September 2, 2011
2: A Salad by Any Other Shape... (California Handroll Inspired Salad)
I try to have rules or at least guidelines when I pick a theme for my cooking/blogging. When you google the word "salad," it's interesting the assortment of recipes that will come up. I feel like I should have some sort of definition or boundaries for what I can and cannot include in this category. The definition I am going with is:
A mixture containing a specified ingredient served with a dressing
I think I can work with that!
But wait... does a salad have to be tossed?
A quick check of my working definition indicates that it does not!
So tonight's posting is very short and simple. I was making California Rolls (sushi made with imitation crab, avocadoes, and cucumber) for my son today and decided to work in some lettuce and call it today's salad.
VOILÀ!
I found this to be a really yummy substitute for the typical handroll that includes rice and seaweed and I think I'm going to start including this option whenever I make California Rolls.
A mixture containing a specified ingredient served with a dressing
I think I can work with that!
But wait... does a salad have to be tossed?
A quick check of my working definition indicates that it does not!
So tonight's posting is very short and simple. I was making California Rolls (sushi made with imitation crab, avocadoes, and cucumber) for my son today and decided to work in some lettuce and call it today's salad.
VOILÀ!
I found this to be a really yummy substitute for the typical handroll that includes rice and seaweed and I think I'm going to start including this option whenever I make California Rolls.
Thursday, September 1, 2011
1: Do They Really Eat This in China? (Chinese Chicken Salad)
Tonight I decided I needed to do something with chicken (since the beef roast I pulled out of the freezer earlier today was still rock solid). Plus I was starving and I didn't want to wait for something that was going to require a lot of prep time.
I pulled out all the vegetables/produce in my fridge to assess my salad options for the evening. I had:
I did some research on the web and found that most CCSs began with the same vegetables I just happened to have on hand. Other interesting additions included:
In almost all cases, the dressing involved sesame oil and soy sauce, along with garlic and/or ginger. I found a bag full of old limes in the bottom of my fridge, ugly to look at but still juicy and flavorful. I mixed 3 TB lime juice, 1 TB soy sauce, and 1 TB sesame oil as my dressing.
I didn't have any almonds and I didn't want to put dried noodles in my salad, so I sprinkled some dry roasted, salted peanuts and toasted sesame seeds on top. That supplied the crunch.
The only thing missing from my salad was a touch of sweet, usually from canned mandarin oranges or the dressing. I was ok without it.
BTW, the chicken was fried chicken from Kentucky Fried Chicken. I had bought a bucket several weeks ago and the leftovers went into the freezer. My dog happily ate the breading and skin.
Tossed and gobbled down!
I pulled out all the vegetables/produce in my fridge to assess my salad options for the evening. I had:
- lettuce
- green cabbage
- celery
- carrots
- bell peppers
- onions (green and yellow)
- cilantro
I did some research on the web and found that most CCSs began with the same vegetables I just happened to have on hand. Other interesting additions included:
- dry ramen noodles or chow mein noodles
- the usual Chinese canned vegetables used in stir-frys such as hearts of palm, bamboo shoots, water chestnuts, and baby corn
- snow pea pods
- almonds
- canned mandarin oranges
In almost all cases, the dressing involved sesame oil and soy sauce, along with garlic and/or ginger. I found a bag full of old limes in the bottom of my fridge, ugly to look at but still juicy and flavorful. I mixed 3 TB lime juice, 1 TB soy sauce, and 1 TB sesame oil as my dressing.
I didn't have any almonds and I didn't want to put dried noodles in my salad, so I sprinkled some dry roasted, salted peanuts and toasted sesame seeds on top. That supplied the crunch.
The only thing missing from my salad was a touch of sweet, usually from canned mandarin oranges or the dressing. I was ok without it.
BTW, the chicken was fried chicken from Kentucky Fried Chicken. I had bought a bucket several weeks ago and the leftovers went into the freezer. My dog happily ate the breading and skin.
Tossed and gobbled down!
Tossing My Cookies For Greens
Fall has arrived. Of course, living in Southern California, you'd never know it. August and September are typically the hottest months of the year, or so I've been told. We've been hitting triple digits during the day and at night it barely goes below 80F. I tend to lose all desire to cook when it's hot out and fortunately, I also don't have much of an appetite. A bowl of cold watermelon or a ripe, juicy peach seems to be about all I am in the mood for when mealtimes roll around.
I've had a lot of turmoil in my personal life the last couple of months (which is why I have not posted anything new here in about that long) and as usually happens when I am stressed, things start piling up around the house, including in the pantry. It's always interesting to take inventory once the stress levels start to go down and I am able to take back control of my life. Right now my freezer is filled with pizza (from Pizza Hut), fried chicken (from KFC), and just shy of a dozen doughnuts (they're much cheaper when you buy them by the dozen). I've had an eight-pack of canned black beans and an eight-pack of canned garbanzos from the warehouse store sitting on my counter for several weeks now because I have no room in my pantry or my garage for them. And at this moment, I cannot for the life of me, remember what I thought I would cook that would require so many beans.
So now that fall is here and the kids are back in school and I am consciously living my life again, I have decided September is a good month for reducing my food stores. I am ridding my house of junk food (hence the title, "Tossing My Cookies") and shooting for 31 days of salads ("For Greens").
NOTE: I did not use the word healthy. In doing research for this series, I found too many tantalizing recipes for salads that are loaded down with calories. (Apparently, people in the South have never made a salad that did not involve sour cream in some way and I would be remiss not to include dishes from the region that gave us Paula Deen!) I'll leave it up to you, dear reader, to figure out how to lighten it up if you feel that is necessary.
Happy Tossing!
I've had a lot of turmoil in my personal life the last couple of months (which is why I have not posted anything new here in about that long) and as usually happens when I am stressed, things start piling up around the house, including in the pantry. It's always interesting to take inventory once the stress levels start to go down and I am able to take back control of my life. Right now my freezer is filled with pizza (from Pizza Hut), fried chicken (from KFC), and just shy of a dozen doughnuts (they're much cheaper when you buy them by the dozen). I've had an eight-pack of canned black beans and an eight-pack of canned garbanzos from the warehouse store sitting on my counter for several weeks now because I have no room in my pantry or my garage for them. And at this moment, I cannot for the life of me, remember what I thought I would cook that would require so many beans.
So now that fall is here and the kids are back in school and I am consciously living my life again, I have decided September is a good month for reducing my food stores. I am ridding my house of junk food (hence the title, "Tossing My Cookies") and shooting for 31 days of salads ("For Greens").
NOTE: I did not use the word healthy. In doing research for this series, I found too many tantalizing recipes for salads that are loaded down with calories. (Apparently, people in the South have never made a salad that did not involve sour cream in some way and I would be remiss not to include dishes from the region that gave us Paula Deen!) I'll leave it up to you, dear reader, to figure out how to lighten it up if you feel that is necessary.
Happy Tossing!
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