Oh, Saria, (part two)

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I actually wanted to bring up cabbage, because it's one of my favorite vegetables, and it really gets short thrift.
What I made last night is a dish that I love and used to make at one place I worked in. People wouldn't think of cooking cabbage like this, but it's amazing, and when I saw the cabbage at the first stand at the market, I knew I had to make it.
You cut the cabbage into chunks, salt it, and throw it on the grill. You let it get charred and wilted. The cabbage gets soft but still stays very crisp, and it becomes so sweet, with the char playing off of it. Think grilled corn on the cob, and that's kind of what it tastes like.
I don't have a grill at home, so I got my cast-iron nice and hot.
Afterwards, the cabbage gets tossed with leek fondue (just leeks cooked low and slow in butter with thyme) and in goes garlicky, lemony (lemon zest), slightly spicy (from chili flakes) anchovy butter with lots of parsley. Lemon juice and a bit of water go in to emulsify and balance out the tartness and richness. What this does is create an instant sauce for the fish that you serve this with.

Made some flatbreads from the pizza dough I had left over. Brushed them with butter and sprinkled with zataar --- half with the greener, more common blend, and half with Syrian zataar, which is redder and sumac-spiked. I love both, but I really like the tangy sumac in the Syrian zataar on these.
Made tzatziki to enjoy these with, and I'm going to make some buttermilk-marinated onion rings as well.

Summer squash and herbed rice gratin with goat cheese and a small salad for dinner. Black raspberry and creme fraiche galettes, finally!
We were going to try grilled cabbage, Saria! The recipe SO found had bacon in it though and once I have bacon... well, I crave it for WEEKS, so I told him we couldn't do it until I lose another 5 lbs. :P

Your recipe sounds a lot lighter though. Maybe we'll give it a try. What kind of fish would you serve it with? SO is fish-shy, so he'd be more apt to try a mild flavored one, I think.
I go for mild-flavored for this one since I like lemon with milder fish, like grey sole (which is entering peak season now, according to the man at the fish stand in the market --- he gave me a sample of it when I bought cod from him). Flounder, corvina, even tilapia are good choices.

I imagine if you want to lighten it up even more, you could grill the cabbage and toss it with lemon juice and olive oil instead, but I certainly love it with butter.
I bet a little crushed fennel seed would be good on it as well.
http://localfoods.about.com/od/sided...ledcabbage.htm

Fish like grey sole can be pretty thin and cooks in no time. I get a pan really hot, dredge the presentation side only in flour, and let the fish cook on just that side. You'll see the sides go from translucent to opaque and you know your fish is done. Turn off the heat and flip to finish cooking that side for a few more seconds.
I leave it simple, with just salt to season in this case.

If you get cod, salting it beforehand helps the fish to firm up and gets you a better texture.
We grill it with olive oil, lemon and herbs. Also baby bok choy or nappa. Good with all sorts of fish - with anything, really, but then I love cabbage.
2C/3A/3B - modified CG - fairly fine now, normal/low porosity/normal elasticity

Current Main Rotation: MG217 medicated or Aim2Health 'poos for scalp, Elucence cond., Spiral Solutions Protein & Deeply Decadent Cond., CJCCCC reg or lite,CJ Pattern Pusha,, Giovanni LA Hold Hair Spritz + lots more, sporadically

HG Method: Super Soaker + Smasters-ing, brief upside down diffusing w/360o diffuser then clips/clamps & air dry. Newly gray - stopped my henna glosses!

www.fotki.com/auntnett
Saria, I wish I had taken a picture of the peach ice cream I made for the 4th. From the looks of your bundt cake, they would have paired beautifully! The ice cream turned out great - yummy, peachy, goodness.

Thank you very much for the ajo blanco recipe and link from the other thread. It is greatly appreciated. I'll post a report when I make it, maybe even with a pic.
This thread is really making me NOT look forward to a turkey wrap and chips for dinner tonight.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I go for mild-flavored for this one since I like lemon with milder fish, like grey sole (which is entering peak season now, according to the man at the fish stand in the market --- he gave me a sample of it when I bought cod from him). Flounder, corvina, even tilapia are good choices.

I imagine if you want to lighten it up even more, you could grill the cabbage and toss it with lemon juice and olive oil instead, but I certainly love it with butter.
I bet a little crushed fennel seed would be good on it as well.
http://localfoods.about.com/od/sided...ledcabbage.htm

Fish like grey sole can be pretty thin and cooks in no time. I get a pan really hot, dredge the presentation side only in flour, and let the fish cook on just that side. You'll see the sides go from translucent to opaque and you know your fish is done. Turn off the heat and flip to finish cooking that side for a few more seconds.
I leave it simple, with just salt to season in this case.

If you get cod, salting it beforehand helps the fish to firm up and gets you a better texture.
Originally Posted by Saria
If it's better with butter, I'll do butter. If we get another cabbage this week, we're grilling! I have no aversion to fats in general, but bacon is crave-worthy and will go straight to my butt!
The Loot spread out on my kitchen table:

Originally Posted by Like.Australia
Hmm, am I weird for not knowing that cucumbers came in a lumpy version? I've only ever seen the smooth non-bendy ones.

I really want to start shopping somewhere other than a massive supermarket. Today I found out there's a farmers market not far from me!!
Fat does not make you fat. It's actually pretty important.
The Loot spread out on my kitchen table:

Originally Posted by Like.Australia
Hmm, am I weird for not knowing that cucumbers came in a lumpy version? I've only ever seen the smooth non-bendy ones.

I really want to start shopping somewhere other than a massive supermarket. Today I found out there's a farmers market not far from me!!
Originally Posted by curlylaura
I think there are many varieties of cucumbers. These from my CSA are particularly bumpy, but they are wonderfully crisp and refreshing and the bumps don't bother me when I slice them up. The regular ones from the grocery store aren't quite as bumpy, but they are usually softer and blander too. We also have "English cucumbers" here that are very long and "seedless," although the ones I've had have small soft seeds. Definitely check out your local farmer's market. You'll love it!
There are many varieties, and one of the reasons you don't see them at supermarkets is the idea that people will think there's something wrong with them. That's why you'll see gnarly carrots, ruffled eggplants, and other misshapen fruits and vegetables at farmers' markets and not supermarkets.
You'll love the farmers' market, CL! It's the most enticing time now, too, with how much gorgeous fruit and vegetables there are.

I have some pics from a couple of different markets that I'll post later.
I've been gorging myself the past couple of weeks on green beans, butter beans, okra, tomatoes, cucumbers, yellow squash, spaghetti squash, zucchini, Vidalia onions, cantaloupe, watermelon and peaches straight from my dad's garden - Yum!
2C/3A/3B - modified CG - fairly fine now, normal/low porosity/normal elasticity

Current Main Rotation: MG217 medicated or Aim2Health 'poos for scalp, Elucence cond., Spiral Solutions Protein & Deeply Decadent Cond., CJCCCC reg or lite,CJ Pattern Pusha,, Giovanni LA Hold Hair Spritz + lots more, sporadically

HG Method: Super Soaker + Smasters-ing, brief upside down diffusing w/360o diffuser then clips/clamps & air dry. Newly gray - stopped my henna glosses!

www.fotki.com/auntnett
I've been gorging myself the past couple of weeks on green beans, butter beans, okra, tomatoes, cucumbers, yellow squash, spaghetti squash, zucchini, Vidalia onions, cantaloupe, watermelon and peaches straight from my dad's garden - Yum!
Originally Posted by auntnett
I am soooo jelous! For some reason I have the hardest time finding okra and I absolutely love it! Enjoy some for me, please.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I will - I know a former Georgia girl must miss it!

I've seen it at a lot of produce stands around here and at the grocery stores, but they've always let it get too large, which makes it tough. It needs to be cut every couple of days while the pods are fairly small - the larger it gets, the harder and tougher it gets.

He even has some red okra this year - strange looking but tastes like any other.

Thankfully, now I don't live near enough that I have to cut it myself, LOL! I hate cutting/picking okra - and most everything else. I just get the benefits from him about once a week now
2C/3A/3B - modified CG - fairly fine now, normal/low porosity/normal elasticity

Current Main Rotation: MG217 medicated or Aim2Health 'poos for scalp, Elucence cond., Spiral Solutions Protein & Deeply Decadent Cond., CJCCCC reg or lite,CJ Pattern Pusha,, Giovanni LA Hold Hair Spritz + lots more, sporadically

HG Method: Super Soaker + Smasters-ing, brief upside down diffusing w/360o diffuser then clips/clamps & air dry. Newly gray - stopped my henna glosses!

www.fotki.com/auntnett
I've been following this thread wistfully, because I haven't been able to make it to the near-by Saturday farmer's market here because I've been out of town 5 or 6 weekends in a row. I finally made it today. Between the market and the grocery store a few blocks away that features a lot of local foods, I came home with two big bags packed with:

-raspberries
-blueberries
-kale
-basil
-tomatoes on the vine (not sure why, but my SO specifically asked me to pick these up)
-multi-colored cherry tomatoes
-sweet onions on the stalk
-sweet corn
-cucumber
-local mozzarella, cottage cheese, and yogurt
-local wine (Wollersheim Winery Prairie Fume)

I already made caprese salad--so delicious. I didn't think I liked raw tomatoes, but fresh raw tomatoes are AMAZING. I guess I just don't like raw, tasteless, traveled-thousands-of-miles-to-get-here tomatoes.

I was thinking about making some sort of dessert with the berries, but they're so good I think I'll just eat them raw.

Last edited by badgercurls; 07-10-2010 at 01:24 PM.
I didn't think I liked raw tomatoes, but fresh raw tomatoes are AMAZING. I guess I just don't like raw, tasteless, traveled-thousands-of-miles-to-get-here tomatoes.
Originally Posted by badgercurls

There's just no comparison, is there? Can't beat a good vine-ripened tomato, especially home grown.
2C/3A/3B - modified CG - fairly fine now, normal/low porosity/normal elasticity

Current Main Rotation: MG217 medicated or Aim2Health 'poos for scalp, Elucence cond., Spiral Solutions Protein & Deeply Decadent Cond., CJCCCC reg or lite,CJ Pattern Pusha,, Giovanni LA Hold Hair Spritz + lots more, sporadically

HG Method: Super Soaker + Smasters-ing, brief upside down diffusing w/360o diffuser then clips/clamps & air dry. Newly gray - stopped my henna glosses!

www.fotki.com/auntnett
Saria, I'm making onion rings tonight (thanks for that!) and I have a question. I don't fry much so I wanted to get your thoughts on the breading process.

Should I:
A) Soak the rings in buttermilk for a bit then dredge in flour/cornmeal
OR
B) Dredge in flour first, dip in buttermilk then dredge in flour/cornmeal

And do you batter ahead of time and let them sit for a bit before frying, maybe in the fridge? If I can do that it would help cut down on dinnertime prep because I can do it now, but I don't want them getting gummy.

Thank you!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
You can do it either way and use flour, or a mix of flour and cornmeal/semolina or breadcrumbs as the final mix.
For breaded, doing ahead is fine, but for just flour, I prefer to dredge when ready. But once they're prepped, it's no problem throwing them in the flour. You can do it as the oil heats.

I tend to just do buttermilk to semolina/flour mix.
I didn't think I liked raw tomatoes, but fresh raw tomatoes are AMAZING. I guess I just don't like raw, tasteless, traveled-thousands-of-miles-to-get-here tomatoes.
Originally Posted by badgercurls

There's just no comparison, is there? Can't beat a good vine-ripened tomato, especially home grown.
Originally Posted by auntnett
They're the best tasting things ever! I wonder if I could get one to grow in my flat?
Fat does not make you fat. It's actually pretty important.
CurlyLaura, do you have any outdoor area that gets sun? If so, you can!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I posted this in another thread, but I wanted to give Saria props for suggesting those onions rings for dinner. In her honor I present O' Holy Onion Ring:





Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.

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