I love sandwiches, but don’t buy bread that often. However, I got a few loaves of Dave’s Killer Bread Good Seed bread and having been trying it out. It is a sweet, moist bread filled with all sorts of seeds as you can see in the picture. Being on the sweet side makes it tricky, because you want to counter that sweetness. i have found the perfect sandwich to make with it though, using a sweet/sour cabbage slaw that has a tart brightness that balances perfectly.
I made a nice big batch of cabbage slaw, enough for a few lunches and several sandwiches. I cut up a small head of green cabbage in thin strips, leaving out the core. As I cut the cabbage, I lightly salted it and let it rest to release some of the liquid. About an hour later, I poured off the liquid and squeezed the cabbage. I diced one small red onion and added it to the cabbage. Then I made a dressing of 1/2 cup of rice wine vinegar and 2 TBSP of sugar. I adde some salt and pepper, stirred it up and poured it on the slaw. Then I sprinkled a teaspoon of celery seed on top, put a lid on it and gave it a good shake. Pro-tip: make sure that lid is nice and secure because even the slightest gap will send some of that vinegar heading directly for your eye. After it’s mixed up. Let it rest for a couple hours so the cabbage soaks up that sweet and sour vinegary yumminess.
I had roasted an pork roast coated in Earl Grey tea the day before and cut a few slices off the roast for the salad. I took two slices of bread, spread some mayo on it, added a nice layer of cabbage slaw, a couple slices of the roast pork and topped with with the other slice of bread. Wow! The aromatic flavor of the pork and the sweet and sour slaw are a great combination, which I already knew. On the bread, though, it was really a revelation in how balancing flavors can enhance them. That bread was good before, but now it was excellent when it had that slaw as a foil to balance its sweetness.
I had three fresh figs that were at their outer limit. I knew I would have to remove most of the skins to be able to use them, so I decided to try making a fig yogurt. This is too easy for words and so delicious.
I scooped the flesh out of three very ripe fresh figs and put it in a small bowl. I added 1/2 cup of nonfat plain yogurt and stirred them together. Then I added the smallest dash of balsamic vinegar and stirred. It was delicious, but I was hungry and wanted to make a larger snack, so I peeled and sliced up a Pink Lady apple and put the slices in a bowl with the yogurt. It made a great dip/sauce for the apples.
I have always though blueberry yogurt was the ultimate yogurt flavor, but it might just be knocked down a peg by this fig yogurt. It was sweet and tart and that bit of vinegar really just brought out the fig flavor without adding vinegar tang, It was delicious and something I hope to make again and again.
Made one serving.
I love a grilled sandwich, especially on rye bread. Rye bread has such a rich, nutty taste and grilling only enhances that unique rye flavor. I buttered two slices of rye bread. I spread the butter as thinly as possible. I laid the two pieces of bread on a medium high griddle and toasted them on one side. While it the first side was toasting, I buttered the other side of the slices. I flipped them over when the first side was crisped and then grilled the other so they were both nice and crispy. I could have toasted the bread, but it would not have the same nutty flavor that gets brought out by grilling buttered bread.
To make this sandwich filling, I chopped and mixed up 1 TBSP each of yellow onions, celery, red pepper, cucumber, 1/2 tsp of mustard, salt, pepper and just enough cream cheese to hold them together in a spread (about 1.5 TBSPs. This made a thick, creamy spread. I also sliced up two hard-boiled eggs. When the bread was grilled, I laid it on a plate, spread the cream cheese and veggies on one slice and laid some romaine and sliced hard boiled eggs on the other with a dash of salt and pepper.
To make good hard boiled eggs, put them in a cooking pot with about 1 inch of water over them. Bring them to a boil and remove from the heat, putting a lid on top to hold in the steam. Let them rest 6 to 11 minutes depending on how much you want them done. I like mine well done.
The crunchy bread and crispy celery with the creamy sauce, tender cucumber and eggs all mixed together in a wonderful blend of flavors and textures. Makes one serving.
There are no real measurements for this simple salad. Cut some watermelon into one inch chunks and wash and quarter some fresh figs. Toss them in a bowl, sprinkle a bit of salt. Add a tablespoon or two of feta depending on your preferences and drizzle a tiny bit of balsamic vinegar on it. You end up with a pretty and delicious salad. The feta adds just the right amount of tartness and creaminess. The balsamic vinegar cuts the sweetness. You can’t really taste the salt, but you can taste how it brings out the flavor of the fruit.
Makes one serving.
This is insanely delicious. When I was thinking about this salad, trying to decide what to add, I knew I want to balance sweet and sour. Pork really likes sweet and fruit and cabbage is the kindest, most generous salad ingredient there is. It will work with just about anything. It is the universal donor of the vegetable kingdom.
For this salad, i started with left over Earl Grey Roast Pork. I love this for salad because it adds a rich aromatic flavor – adding a depth to salads that regular roast pork does not have. However, I think a good roast with a flavorful dry rub like for barbecue would work, too.
- 1/4 head of cabbage, thinly sliced
- 6 oz of roast pork, thinly slice
- 1/4 cup of yellow onions, diced
- 8 dried apricots, thinly sliced
- 2 TBSP of sesame seeds, toasted in a dry pan on medium heat.
- 1/4 cup of rice vinegar
- 1 TBSP of sugar
- Salt and pepper
Mix together all the ingredients except vinegar and sugar, mix then separately and then add them to the salad. Add salt and pepper. Mix thoroughly and let rest in the fridge for half an hour before serving.
This has a bright tangy sweet and sour flavor, rich and bright. This made two servings.
This was a delicious and hearty casserole that took very little effort and about 20 minutes to make. I sliced 1 piece of linguiça sausage (about 6 oz.) into 1/4 inch pieces. Then I chopped up 1/4 of a yellow onion. I tossed them together into a medium low sauté pan, since the linquiça has plenty of fat for the dish without any additional oil.
I then chopped up 2 cups of cauliflower and added the cauliflower, and some salt and pepper, to sauté for a bit. Meanwhile, I cleaned 5 pieces of kale, removing the stems. I rolled the kale up and sliced in ribbons and then did a quick chop cross-wise of the ribbons. This made about 4 cups of kale. Kale cooks down a lot, so when cooking you always want to add more than you think you want. I added the kale, another bit of salt and pepper to the pan. While that cooked, I quartered grape tomatoes – until I had 1 cup of them. When the kale was about half done, I added 2 TBSP of red wine vinegar and the tomatoes and let cook for about 4 more minutes.
The vinegar is critical to elevating the flavors. It helps the flavors blend. The linguiça is spicy and adds rich flavor to the vegetables. This made 4 servings of delicious casserole.
Gertrude Stein said “A rose is a rose is a rose.” Well, that is not true. There is a world of difference between a floribunda and an Empress Josephine and an American Beauty. The same is true of honey, not all honeys are alike. Buckwheat honey is distinctive, a monofloral honey, it is nothing like regular honey. It is closer to molasses, but more mellow and with a fuller, more rounded flavor. While I don’t have any honey in my cupboard, I do keep buckwheat honey for its delicious flavoring.
Today I added 2 tsps of buckwheat honey to 1/2 cup of plain nonfat yogurt. It takes a lot of patient stirring to get it fully blended, but it was worth it. What you get is almost like caramel sauce, but lighter and creamier, slightly less sweet and really much tastier and healthier as well. That’s just a bonus, the flavor is the reason you want to make it.
I cut up a Granny Smith Apple and quarter a cup of some humongous blackberries that I quartered and stirred them into the sauce, and served up in a bowl. It was delicious and made two servings, both of which I ate. So that made it a single serving anyway.
Cucumber kind of works with everything. There’s cucumber soup made with potatoes, cucumber and onions, cucumber and pork, cucumber and strawberries, cucumber and watermelon, on in this case nectarines and grapes. It has a mild, but fresh, flavor that complements nearly any flavor and its juicy composition helps it absorb flavors well making it a medium for marrying disparate flavors together.
This was an experimental salad from start to finish. First I pulled a few leaves off a tarragon sprig and dipped them in plain low-fat yogurt to see if I liked yogurt and tarragon. Yum, yes I did. Well, that settled my approach for the dressing. I took one sprig, pulled the leaves and chopped them fine and added them to 3 TBSP of plain yogurt. I added just a sprinkle of salt because it will cut the bitter flavor that yogurt can sometimes have.
I peeled half of an English cucumber, cut it in quarters lengthwise and sliced away the seeds. I snacked on them, so they were not wasted. I then chopped up the cucumber. I added one piece to the dressing to see if I liked it and I did, so I added the rest. Then I cut one nectarine into small chunks, testing one piece in a spoon with cucumber and dressing. Yum. I tossed in the rest of the nectarine. Next I took a spoonful of the salad in the making and put a red grape on the spoon with it and took another taste test and knew this was the perfect final touch. I tossed in about 1 cup of red seedless grapes, tossed all the ingredients together lightly and had a fresh, delicious salad for lunch.
There is something about grapes and tarragon. It tastes as though you are eating wine. That fresh sweetness of the nectarines and the juicy spring flavor of cucumbers and with creamy yogurt. It was so good I wanted seconds. However, I only made one serving.
- 1/3rd cup of Red Onion, chopped
- 2 stalks of celery, cleaned and sliced diagonally
- 2 raw asparagus spears, sliced with a peeler into thin strips
- 1/3 cup feta cheese
- 3 oz. Earl Grey roast pork
- 6 toasted almonds, chopped
- 1 tablespoon lingonberry preserves
- 1 tablespoon of red wine vinegar
- 1 tsp of olive oil
- 1/2 fresh lemon, squeezed for juice
The apartment manager came by this morning with someone from Sherwin-Williams to see about fixing the problem with my flooring. I had a Earl Grey pork roast in the oven and the apartment smelled like a dream so I asked her to come by later for lunch. I served some Fresh Asparagus Salad with the roast pork. It was delicious, but she asked for apple sauce. I didn’t have any, so I suggest trying lingonberry preserves. They were the first she has ever had and she is already planning a trip to Ikea. Anyway, her enjoyment of the lingonberries, which she put on both the roast pork and the salad inspired me to try to come up with a lingonberry vinaigrette and salad. Of course, I named it after to Serena as she was the inspiration.
The asparagus strips are not very substantial, so I knew I needed another vegetable to give the salad some body or the pork would overwhelm it texture-wise. I opted for celery since its flavor is mild and in the same wheelhouse as asparagus Also, the crispy texture would be a plus. I added some red onions for color and to balance the feta. I knew I wanted some cheese, but though parmesan would not be as happy with the roast pork as feta. The chopped almonds are the crack that makes all salads irresistible. I used two slices of roast pork, which I weighed out at 3.1 ounces, sliced them into small pieces and tossed them in.
In a separate small bowl, I put in 1 TBSP of lingonberry preserves, the juice from 1/2 of a fresh lemon, 1 tsp of olive oil and 1 TBSP of red wine vinegar and mixed it altogether. It was tart and sweet and had a real bite to it, though tossed with the entire salad, that bite was mellowed out to a perfect tartness.
The salad was everything I had hoped for. Made one large serving
I experiment a lot with cooking. Not everything works and when it doesn’t, it does not make it to this blog. The other day I mixed some cut up grapes with pomegranate and chèvre. It did not work. It was too sweet and needed more contrast. I thought I was on the right track though and decided to try feta because it is more sour, but still nice and creamy. Just went I started to make the salad, though, I veered off in a new direction and ended up with a great salad that explodes with flavors.
I started with about 1/2 cup of pomegranate. It is 1/2 the seeds from one pomegranate. I pulled out some green grapes from the fridge and noticed I had 1/3 of a cucumber in a plastic storage container, left over from a cucumber on rye sandwich and the side salad with my fish the other day. I thought I had better use that cucumber soon so, I put the grapes back in the fridge for another time and peeled and cut the cucumber into small pieces. I cut it lengthwise into quarters and then cut the juicy seeds out and just snacked on them. I did not want them in the salad because they would make it watery. Then I cut the long strips in half again and lined them up and sliced horizontally, giving me pieces similar in size to the pomegranate seeds.
I took a small handful of cilantro and chopped it and tossed it in. Use anywhere from 2 TBSP to 1/4 cup depending on how much you love cilantro. I sprinkled a couple TBSP of feta on top and then added a dash of salt and pepper. I tossed with 2 tsp of red wine vinegar and let rest for about 5 minutes.
Here’s why this worked, the cucumber has a mellow, spring flavor that offsets the intense sweet-sour tang of the pomegranate. The cilantro adds a bit of earthiness and the feta adds a creamy flavor with some fat, which really helps the flavors blend and the acid in the vinegar brings out all the flavors to their fullest.