Turnip Cabbage Cole Slaw

The other day I made a delicious salad with turnips and cabbage, but it did not look as delicious as it tasted because it lacked color. I decided to use red onions instead and add some carrot and parsley. Now it’s even more delicious, the carrots and parsley adding flavor as well as visual appeal.

Chop and mix the following in a bowl.

  • 4 cups of shredded cabbage. Salt lightly and let sit in a colander for an hour, squeeze out the liquid and mix in the rest of the vegetables.
  • 1 medium turnip, diced
  • 3 carrots, diced
  • 1/3 red onion, diced
  • 1 cup chopped parsley

Mix up the dressing and add, coating all the vegetables and refrigerate for at least one hour to allow the dressing to marry with the salad.

  • 1/4 cup plain yogurt
  • 1/4 cup apple cider vinegar
  • 1/4 cup mayonnaise
  • 1 tsp oregano
  • Salt and pepper

When serving, sprinkle a small handful of sunflower seeds on top.

There is a lovely mix of earthy and bright flavors. The slightly creamy dressing is not too rich, using yogurt makes it slightly lighter than just mayonnaise and adds that tang of yogurt. The earthy flavors of oregano and parsley make the salad extra satisfying.

It is also tasty without the sunflower seeds.

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Potato Salad with Green Beans

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So, I started out making a potato sad that I intended to use rocket in, to use up some of the rocket I have, but then I got around to adding the rocket and changed my mind and added green beans instead. I am glad I did because the freezer was just starting to extract the liquid from the beans and would have soon dried them out.

This is a pretty standard potato salad. I boiled 4 potatoes in salted water and hard-boiled 4 eggs. I use Martha Stewart’s method to boil eggs and it never fails me. I am not going to reinvent boiling eggs. When the potatoes were done I ran cold water on them to chill. I also chilled the eggs. I then boiled some salted water and blanched the green beans. I did not want them mushy and wanted them to stay bright.

So then I chopped up one whole yellow onion, the potatoes, the eggs and the green beans and tossed them together. I drained a can of black olives and crushed about 1/3 of the can.

In a bowl, I missed 3 TBSP mayo, 1 tsp of mustard, 3 TBSP of apple cider vinegar and a 1/2 tsp of sugar, salt and pepper. I made it to taste and added to the salad and blended.

This made 4 to 6 servings and was better the next day. It’s nice and tangy with the mustard, the olives add an earthiness that I love.

Pork, Pear and Grape Vinaigrette Slaw Sandwich

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One of the things I brought home from the Food Bank is a package of great sandwich rolls. They were a bit old, so I lightly toasted them to freshen, just laying them unbuttered on a cast iron griddle to toast lightly.

Meanwhile, I sliced about a half cup of cabbage and mixed it in a bowl with the Roasted Grape Vinaigrette I made last night. I chopped up the top of one fennel frond and mixed it in

After the bread was toasted, I spread some mayo on both halves. On one side, I placed several slices of Earl Grey Roast Pork. On the other side, I spread some slices of Bosc pear and the impromptu cabbage slaw.

This was delicious, there’s the savory pork, the sweet pear and the vibrant, tangy slaw all coming together. I will definitely make this again.

Green Bean Sandwich

Green Bean Sandwich

Last month, my best friend and I stopped at Meat Cheese Bread for lunch and we each ordered a sandwich and then shared half of our sandwiches with each other. She had a pulled pork sandwich and I ordered a green bean sandwich, mainly out of curiosity. I mean, it sounded good, but I still wondered how green beans would fare as the star in a sandwich.

Extremely well. As good as her pulled pork sandwich was, it was still just a pulled pork sandwich. On the other hand, the green bean sandwich was a revelation. My budget does not run to dining out more than a few times a year, so if I wanted to have this delicious sandwich again, I would have to learn to make it myself.

Make Ahead

Bacon Jam

The first thing was learning to make bacon jam or relish. I read a dozen or more recipes, decided that I was not going to splurge on bourbon or maple syrup in order to save on sandwiches and came up with my own recipe without those ingredients. It may not be an exact replica, but it is delicious and it works. I could possibly add a bit more vinegar and be a little closer to the Meat Cheese Bread bacon relish since their version is not quite so thick. I am not too worried, though, because this sandwich turned out amazing and everything I hoped it would be.

Aioli

I also made up some aioli in advance. I cheated and made it with mayonnaise. I peeled 6 cloves of garlic and smashed them with the side of a knife. I sprinkled salt on them and let them rest for five minutes, coming back to mince them into small pieces. I stirred the garlic into 1 cup of mayonnaise and added the the juice of half of a fresh lemon squeezed. I mixed it all together, added 2 tsps of olive oil and stirred it in and put it away in a plastic container with a good lid. It will keep just as well as plain mayonnaise and will be a good spread of sandwiches or tasty added to some potatoes.

There were no ciabatta rolls when I went to the grocery store, so I bought some large hard rolls instead. This sandwich requires a roll with substance, one that will hold up and not get soggy when the egg yolk runs into it. The rolls I used are WinCo’s specialty and very affordable at 19 cents each.

Finally read to make sandwiches, I started by button a pot of water on the stove to boil, I filled it quite deeply with water because it needed to cover the eggs when I boiled them. While the water was heating up, I turned the broiler on the oven.

I snapped the vine end off 12 green beans and sliced a roll in half. I placed the halves of the roll on the top rack in the oven facing up toward the broiler coils.

One thing I thought I could improve on was the texture of the green beans. I thought they were just a bit too crisp and not quite done. I wanted crisp and crunchy but I wanted the flavor to taste done, not raw. To do that, I decided to blanch the green beans first. To save on pots and pans and time, I blanched them in the water for the soft-boiled eggs.

I dropped the green beans in the boiling water and counted out 60 seconds. I could have watched the clock, but 60 seconds is just long enough to get distracted and overcook the green beans. I didn’t want them cooked, just heated through so they lost their rawness. I pulled them out with tongs and set them aside and put 2 eggs in the boiling water, checking the clock. They needed to boil exactly five minutes for a perfect soft boil.

While they were boiling, I removed the now perfectly toasted buns from the oven and put them on a plate. I spread some aioli and bacon jam on one side and shaved off a few slices of parmesan.

After five minutes, I removed the pot of water from the burner and poured out the water, running cold water in the pot to cool the eggs so I could peel them. Meanwhile, I did not turn off the burner, instead I turned my stovetop fan up on high and used my electric coils to “grill” the green beans. I placed them directly on the coils and used my tongs to turn them and remove them  once they had a nice char. This worked very well and the beans were nice and crispy but not the least bit raw.

I placed them on the other half of the roll, laying down a bed of green beans. Then I peeled and sliced the soft-boiled eggs. They were perfect which meant the yolks were a bit runny which meant it was messy but that’s okay. I don’t know how you neatly slice soft-boiled eggs.  Using the side of the knife, I picked them off the cutting board and placed them on top of the green beans. I put a few shavings of parmesan on top and added just a bit of salt and pepper to the eggs.

They are photographed open, but I put the two halves together and pushed down just a bit. The yolk kind of held everything together and the flavors blended perfectly. There was the sweet and savory vinegary bacon jam, the creamy garlicky aioli, the fresh crispy green beans and the creamy, lush soft-boiled eggs with just a hint of the nutty parmesan all with a good, solid bread to absorb everything and hold it all together.

It was not identical to the restaurant sandwich, but the minor differences made it even better.

Not a BLT Sandwich

Bacon, Roasted Pepper and Basil sandwich with Wheatberry Salad

So a friend posted this fabulous looking Bacon, Lettuce and Tomato sandwich the other day that made me want one so much. However, I only eat tomatoes when they are cooked or in an acidic dressing that breaks down whatever protein in raw tomatoes that I am allergic to, so BLTs are never on the menu. I decided, though, to try to make something that looked like a BLT.

So, for the red, I used a roasted red pepper. Now, if you have a bunch of red peppers, it’s easiest to roast them in the oven. But for just one, or in this case, just one slice of red pepper, it’s easier to roast it using your stove top burners. And yes, you can do it with an electric burner. Think of it as a game show and the smoke alarm is the buzzer, you want to turn your exhaust up on high. Using tongs, place the pepper directly on the burner turned up to high. It will begin to char and then the trick is to turn before it bursts into flame – kind of like roasting marshmallows. If it does burst into flame, just pull it off the burner and blow it out. It’s a good idea to remove any towels or paper towels from the counter by the stove before cooking the peppers just in case you are are easily startled and drop the pepper on the counter. If you keep a keen eye on the roasting, though, it won’t flame up, but even if it does, it’s simple to blow it out. The trick is to simply be calm, this is easier than roasting marshmallows since there’s no gummy, drippy stuff to drip onto the burner. Let it cool and peel the charred outer skin off. It should remove easily.

Then I cut three pieces of bacon in half. Two might have been enough, but I was making a generous sandwich. I put them in an iron skillet on med high to fry. Meanwhile, I cut a ciabatta bun in half and toasted it.

I took 1 small clove of garlic and minced it and stirred it into some mayo to spread on the bun. I washed and dried some fresh basil leaves and spread them on one side of the bun and placed the roasted red pepper on the other. I let the finished bacon drip dry on some paper towel and placed it on the bun.

I served with the wheatberry salad I like to make. I used a small bowl for the salad because I hate when salad dressing seeps over onto my bun.

Okay, this sandwich is dangerously delicious. Basil and garlic mayonnaise? Roasted red pepper? Honestly, it almost does not need the bacon! Almost!