EclecticCook.com » Salads

Asian Noodle Salad

Karen — Thu, 17 Sep 2009 05:37:27 +0000

My daughters ate raw cabbage and bean sprouts this weekend because I have a food blog. There is no other explanation for it.

Sometime after they started walking and before they lost their first baby teeth, my girls decided to complicate my life by becoming carbotarians. The only foods that could make it to the table without shrieks of protest were those that used to be grains in a former life. Bread, rice, cereals and pasta, our food pyramid was more like a straight line. Through sheer force of will, years of persistence, nagging, threats and yes, even bribery, we have reached the point where vegetables, meats and fruits get eaten with limited objection, for the most part.

I’ve made this noodle salad many times before, and each time I was gently but firmly reminded that while peas and carrots were acceptable in moderation, the cabbage, bean sprouts and green onions would be vetoed immediately and without mercy. Because they otherwise adore this salad, because I strive to maintain family harmony, and because I totally caved in to them, I would make a half recipe “big people” version, and a half recipe “little people” version.

Until this weekend. The following pictures of my youngest daughter depict actual events and are not a recreation. Photos of raw cabbage being consumed. Viewer discretion is advised.

This weekend I learned something very, very interesting; if I want my children to eat something without protest, all I have to do is blog about it. I must take lots of pictures, ask them to help set up the shots and make the food, all without ever hinting at the fact that the dish we are making is loaded with veggies they think they hate.

Maybe I should write a book: “Blogging Away the Picky Eater”. Except for the fact that all I have to offer is the catchy title. I have pretty much zip in the way of actual content. Not that that’s ever stopped anyone before; like former presidents and aging child actors, for example.

Asian Noodle Salad

There is something wonderful that happens in your mouth when Asian flavors like soy, ginger, sesame and garlic combine. The trendy word for it is umami, but since I’m not very trendy and probably couldn’t pronounce it right if I tried, I’ll just call it yummy. Add some fresh tang from the lime, a bit more than a hint of sweet and hot from the honey and chili oil, and the resulting dressing could probably make cardboard taste gourmet. Don’t limit yourself to salad either; the dressing makes a great marinade for chicken or pork.

Salad Ingredients
1 16oz package linguine noodles
½ small head purple cabbage, very finely sliced
1 ½ cups bean sprouts
3 scallions, thinly sliced
1 cup frozen peas, thawed
1 cup grated carrot (1-2 carrots)
¼ cup chopped fresh cilantro

Dressing Ingredients
1/3 cup grapeseed or peanut oil
2 tsp sesame oil
1-2 tsp chili oil
2 tbsp lime juice (about the juice of 1 lime)
3 tablespoons soy sauce
2 tbsp honey
1 tbsp fresh ginger, minced
1 large clove garlic, minced

Cook the linguini according to the package directions, drain, and rinse with cold water. Allow to drain completely. Put all of the dressing ingredients in a blender and blend until smooth. Adjust for heat with the chili oil according to your taste. Combine all of the salad ingredients in a large bowl. Add dressing and mix well. Taste for salt and adjust accordingly. Serve at room temperature.

(Printable Recipe)

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©EclecticCook.com, 2009. | Permalink toAsian Noodle Salad | 23 comments |

Chili Egg Bake and my Weekend Horribilis

Karen — Thu, 10 Sep 2009 06:24:11 +0000

“The best laid plans of mice and men oft go awry.” Scottish poet Robert Burns once wrote. To express the same sentiment, the French say “C’est la Vie”, that’s life. I personally prefer something a little more descriptive. Since this blog is rated PG (i.e. my kids read it), lets just say that it starts with “Sh” and ends with “Happens” m’kay?

So Labor Day didn’t turn out quite the way I envisioned it; the last hurrah of summer, a weekend long series of spectacularly entertaining events involving friends, family, food and beer. Nope. Not this year. No gathering, no backyard grilling, nary a friend in site. Due to circumstances beyond my control, dinners were rushed every night, and the recipes I had so carefully created were hastily cooked, hastily eaten and photographically undocumented.

Oh and I got a haircut from someone (not my usual someone) who, upon entering the salon, gave me a look that seemed to say “I’d rather have an enema than cut your hair”. Or maybe she just wasn’t all that thrilled about working on Labor Day. Either way, I did learn a valuable life lesson: If your hair dresser looks at you like something that she just scraped off the bottom of her shoe, chances are the hair cut isn’t going to be exactly what you were looking for.

And now for a moment of silence whilst I wallow a teeny bit in my puddle of pity…

Right. Back to “My Weekend Horribilis” Of course it wasn’t all bad. There was the delightful poolside conversation I had with a good friend while the kids splashed away happily. Not my pool, his. I don’t have a pool. Unless it rains, then I have a lake. There was the drive-in on Saturday with my daughters, their two friends, an air mattress and lots of pillows. If you are lucky enough to have one in your area, and it’s still warm enough where you live, take your family to the drive-in. I promise you, you won’t regret it. It’s not about the movies; it’s about letting your kids wear their PJ’s and slippers out of the house, curling up together under the stars, and eating cookies and popcorn for dinner, just this once.

So I know what you’re thinking; “Enough about you already, where’s my recipe?” And I’m thinking; “Geez, can’t a girl take a few paragraphs to share her feelings?â€ And you’re thinking; “Maybe a sentence or two, Karen, after that it gets kinda boring”, and I’m thinking “Well poo”.

We have a restaurant on site where I work, and on Fridays, they cook breakfast for the staff to eat during our weekly meeting. Every so often when the stars align just right, Rachel makes “The Pouff”

After poking, proding, and being a general pain in the butt, I was told that “The Pouff” was just some eggs, diced green chilis, cottage cheese, and whatever other melty cheese was on hand.

I did some internet digging, visited the library and after some trial and error settled on this recipe . I fiddled with it (as I am wont to do) to make something I oh so creatively named “Chile Egg Bake”

I’ve made the pouff with ricotta and also with cottage cheese. The ricotta version has the same texture and density of a fritatta. The cottage cheese version is much lighter, fluffier and almost creamy. I like them both, but the cottage cheese is my secrect favorite.

Chili Egg Bake

5 large eggs
1 tbsp flour
½ tsp baking powder
1 cup ricotta or 2/3 cup small curd cottage cheese
1 ½cups Monterrey Jack cheese, divided
½ cup parmesan cheese
1 tbsp butter, melted plus more for baking dish
2 tbsp diced green chiles (about ½ of a 4 oz can)
1/8 tsp pepper

Preheat oven to 350°F. Butter an 8×8 inch baking dish. Whisk together the eggs, flour, baking powder, ricotta or cottage cheese, 1 cup of Monterrey Jack, the parmesan cheese, butter, chiles and pepper until combined. Pour into the baking dish, top with the reserved ½ cup Monterrey Jack and bake for 35-40 minutes, or until the top is lightly golden and the center has puffed up. Let rest for 10 minutes and then serve. Toppings can include pico de gallo, chopped green onions, avocado and sour cream.

(Printable Recipe)

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©EclecticCook.com, 2009. | Permalink toChili Egg Bake and my Weekend Horribilis | 11 comments |

Pico de Gallo

Karen — Thu, 10 Sep 2009 06:23:45 +0000

Montréal is not exactly the best place to get Mexican food in North America, so my experience with that particular cuisine was pretty much limited to the chips and salsa they served at my favorite pub, and after a few beers, everything tastes pretty darn good.

Besides the huge skies, spectacular sunsets, oceans of grass and endless horizons, Kansas has given me access to Mexican food and all the ingredients you need to cook it.

One of the first things I was brave enough to whip up was Pico de Gallo, which my husband kindly informed me was pronounced “peek-oh day guy-oh”, not the way I was pronouncing it, which I won’t repeat here, because it’s embarrassing, I don’t want to, and you can’t hear me anyway. So there.

Quick, easy to make, delicious and (bonus!) good for you, there is absolutely no need to ever buy this stuff pre-made.

Peek-oh Day Guy-oh

6 ripe Roma tomatoes, diced
½ of a small white onion, diced
2 jalapeno chiles, seeded and finely diced
1/3 cup chopped fresh cilantro
Juice of 1 lime (about 2 tbsp)
1 tbsp minced garlic
½ tsp salt

Combine all ingredients in a non-reactive (glass) bowl and refrigerate for 1 hour before serving.

(Printable Recipe)

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©EclecticCook.com, 2009. | Permalink toPico de Gallo | 3 comments |

My Favorite Chicken Salad

Karen — Tue, 01 Sep 2009 04:53:54 +0000

On the pendulum of taste, chicken salad has two extremes; dry and flavorless, or swimming in enough mayonnaise to make you almost believe that it’s not dry and flavorless. Somewhere in between lies perfection; moist, tender and bursting with flavor chicken salad with just enough mayo to hold everything together. A salad so good that you could eat the whole bowl. Not that I have ever done that, at least not in one sitting.

There are two essential ingredients and a no-fail cooking method that make this chicken salad so magically delicious:

Tarragon: Tarragon is the yin to chicken’s yang. Sweet and with a hint of fennel, tarragon brings out the best in chicken.

Raisins or dried cranberries: Bring a little sweet and tart to the party with these dried fruit. Chop them up fine so that you get a hint in every bite. If you like more tart than sweet, use the cranberries.

The Method: Since one post can’t possibly have too many analogies, lets think of perfectly poached chicken breast as Dr. Jekyll, and dry, overcooked chicken breast as Mr. Hyde. All it takes is a little too much heat to go from the good, to the bad and the ugly. The poaching method in this recipe is my chicken salad’s BFF. Use bone in breast with the skin on, or you might get a visit from Mr. Hyde despite your best efforts.

My Favorite Chicken Salad

2 lbs skin on, bone in chicken breast
1 cup (3-4 stalks) finely diced celery
½ cup raisins soaked for 15 minutes in hot water and finely chopped
½ cup red onion, finely diced
½ cup lightly toasted slivered almonds
¾ cup mayonnaise
1 tbsp dried tarragon
1 tbsp lemon juice
½ tsp salt (or to taste)
½ tsp freshly ground pepper

Place chicken in a single layer in a deep skillet or pot and cover completely with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 10 minutes*. Remove the pot from the heat and let the chicken steep for an additional 15 minutes. Let the chicken cool until you can handle it comfortably. Remove the skin and bones, and then cut into half inch pieces, or shred into strips along the grain, similar to pulled pork.

Add the remaining ingredients to a bowl with the cooled chicken and stir to combine. Serve as a salad or as a sandwich filling.

*If for some reason you feel the burning need to use boneless skinless chicken breast, reduce the cooking time by about half.

(Printable Recipe)

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Roasted Three Potato Salad

Karen — Sun, 19 Jul 2009 03:26:59 +0000

What exactly does one do with a blue potato? Better question; what exactly is a blue potato? Now I know all of you fancy culinary types are rolling your eyes at me, but before recipes for blue potato this, and blue potato that started appearing all over the internet a few weeks before the July 4th weekend, I had never heard of these sapphire spuds. After having such a glaring hole in my culinary knowledge pointed out to me, I had to find some answers to my steaming potato question.

So I turned to the definitive source for all things trivia: Wikipedia. Wiki tells me that the tuber in question is called the Adirondack Blue potato, and was bred by a guy named Walter De Jong at Cornell University in 2003. Not satisfied with this quick answer, I Googled deeper and found a reference on the Canadian Food Inspection Agency’s website that states that the blue potato was discovered by a dude named William Bilozir at the Highwood Springs Farm in Dewinton, Alberta, Canada…..in 1996.

Huh.

Just to muddy the waters even further, I found an article on seattlepi.com by Hsiao-Ching Chou, the Seattle Post-Intelligencer Food Editor, that explains to me that of course everybody knows that these potatoes originated in South America and have been a staple there for like a bajillion years. Oh and by the way, the writer says, there are red potatoes too. Really red. Inside and out. Wiki tells me they are called the Adirondack Red potato and were bred by our friend Walter De Jong at Cornell. However, the Seattle Post-Intelligencer Food Editor tells me they too (of course) have been hanging around in South America since before humans had opposable thumbs.

Now that my question was so spectacularly not answered, I decided to ignore my ignorance and just cook the silly things. It took a trip to Kansas City and the Kansas City River Market to find my little blue spuds, but I had them in hand at long last, along with some fingerlings and itty bitty red potatoes. Not the “special” reds, just the regular ones. I decided that a warm, roasted potato salad would be perfect for my potato trio, and so I concocted this one, inspired by a recipe I found on the BBC’s Good Food Website.

Just throw the garlic cloves in with the potatoes to roast in their skins. The sweet, roasted and crushed garlic will add some spunk to the vinaigrette.

I like the onions just tender and not too brown, but you can add them in earlier if you like them a bit more golden and caramelized.

I had some champagne vinegar left over from another potato salad I made. It has an aroma that instantly reminds you of champagne, with some vanilla floating around in the background. It’s more delicate in flavor than white wine vinegar. But it’s also a pain in the butt to find, so white wine vinegar will work just fine in this recipe. And then there is bacon. I love me some bacon. I like to think that the bacon keeps the champagne vinegar from getting too uppity.

Oh and in case you were wondering. no, I’m not crazy enough to drive 3 hours for a blue potato, I was already headed to Kansas City. I pinky swear.

Roasted Three Potato Salad
Serves 6-8

2½ lbs small new potatoes, any combination of red, blue, fingerling or yellow.
6 tbsp olive oil, divided
1 tsp thyme
1 tsp rosemary
1 tsp paprika
½ tsp salt
¼ tsp pepper
6 cloves garlic, peel on, root end cut off
2 medium red onions, sliced into wedges
6 slices bacon, cut into pieces
2 tsp Dijon mustard
2 tbsp white wine or champagne vinegar
1 tbsp water or chicken stock
6 oz baby spinach
1/3 cup fresh parsley
½ cup feta cheese, crumbled

Preheat oven to 425ºF. Cook the bacon until crisp, drain on paper towels, reserving 1 tbsp of the bacon drippings.
Cut potatoes half, or equal sized pieces, about 1 inch thick. Leave the skin on. In a large bowl, combine 3 tbsp olive oil, salt, pepper, rosemary, thyme and paprika. Add the potatoes and toss to coat. Place the potatoes and the garlic on a large baking sheet and roast for 15 minutes. Scatter the onion wedges among the potatoes and roast for an additional 15-20 minutes until the potatoes are tender and the onions have softened and lightly browned.
Remove the roasted garlic pieces and transfer the potatoes and onions to a large bowl. Drizzle with the reserved bacon drippings and set aside. Pop the roasted garlic out of the skins and mash with a fork. In a small bowl, whisk together the mashed garlic, Dijon, remaining 3 tbsp olive oil, vinegar and water.
Add the spinach, feta, bacon, parsley and dressing to the warm potatoes and fold to combine. Serve warm.

(Printable Recipe)

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