Tuesday, August 24, 2010
Aioli-dressed cole slaw
The CSA has been giving us a cabbage a week lately, which is about a cabbage a week more than I would normally eat. I like cabbage just not quite enough that I am super inspired every time I see it. And I don't often buy it in the grocery store. But the point of the CSA is to eat seasonally and locally, so instead of relying on my tried and true cabbage preparations (like this one and this one), I looked for outside inspiration. Specifically, I sought the advice of high school kid from Pennsylvania. It's kinda funny/weird, but I really like this kid's blog, Foodie at 15 (now 17). I love his passion for cooking, curiosity about methods and ingredients, and the fact that he is not averse to using candy corn as an ingredient. It's a nice voice in the sometimes snooty world of self-righteous foodies.
Anyway, the other day he was doing a "live chat" on the website of a WHYY, Philadelphia public radio, cooking show. So I decided to ask him about my cabbage Here's the "transcript":
So I decided to take the advice of my favorite not-so-celebrity chef, just for kicks, and it was pretty good. Mayonnaise and aioli are really pretty easy to make in a blender or food processor, and a food processor makes cutting the veg a snap. And while I still wouldn't say cole slaw is one of my favorite dishes, a homemade sauce is a vast improvement on the original. Here's the recipe, but keep in mind that the amounts of the vegetables is completely tunable to your whims, this is just what I used.
1 to 1.5 heads of green cabbage
3 large carrots
4 small turnips
1 bunch parsley
3 cloves garlic
4 egg yolks
4 T. lemon juice
1/4 t. dry mustard
a small squeeze yellow or dijon mustard
0.5 c. olive oil
0.5 c. neutral oil (vegetable or canola)
1. Prepare vegetables. I used the slicing attachment for most of the cabbage (I think it gets a little too texture-less and watery if you use the grating attachment), the grating attachment for the carrots and turnips, and the normal blade for chopping the parsley. No need to clean the work bowl in between vegetables or before the next step...
For the dressing:
2. Chop the garlic in the food processor till it's quite fine. Then add the yolks, lemon juice, and mustards and process till combined.
3. Combine the two oils in a measuring cup. With the processor processing, pour in the oils in a slow, steady stream. This should take almost a minute.
4. Season to taste with salt and pepper, and a little extra lemon if you feel it's necessary.
5. Toss every thing together, add a little more salt and pepper if you like.
PS - my posts have been slowing down, eh? I have 8-10 recipes scrawled out on paper and may get around to posting them. I'll at least try to post the better ones. We'll see.