Thursday, October 30, 2008
Coleslaw is nasty. At least, that's what I thought until this little number came along. Raised on mayonnaise-based horrors, always ice-cold and served on styrofoam, it's not exactly surprising that I thought ill of slaw.
What no one told me was that technically, coleslaw is just shredded cabbage, tossed in a dressing. So, if you use a nice, mild cabbage and toss it in something that tastes delicious, the result is a delightful side dish. Called coleslaw.
So, now I am a slaw lover. I don't just throw that terminology around, though...I suppose I prefer to think of it as a salad. Feta cheese only helps. Use more or less, depending on your tastes. And join the dark side.
1 head of Napa or Savoy cabbage, thinly sliced
bunch of green onions, thinly sliced
1 lb feta, crumbled
3/4 cup canola oil
1/4 cup white vinegar
juice of 1 lemon
Whisk together canola oil, vinegar, lemon juice, salt, and pepper (to taste). You may desire more or less lemon juice (or more of anything...go ahead!)
Stir in green onions. Then stir in coleslaw, coating well.
Sprinkle feta over and mix thoroughly.
Wednesday, October 1, 2008
Another easy, delicious way to celebrate the end of summer. A simple, luscious topping for a crusty baguette.
about 15 basil leaves
clove of garlic
bread, sliced and toasted
juice from one lemon
1/4 c. olive oil
baguette, cut into slices
Preheat oven to 350. Toast bread slices.
Meanwhile, whisk lemon juice with olive oil. Ad a generous pinch of salt, whisk. Chiffonade the basil leaves (roll several leaves tightly and cut thin strips), whisk into oil. Cut tomatoes in a large dice, add to oil. Add either more lemon juice or more oil to taste. This can sit for up to two hours at room temp (do not refrigerate).
Rub garlic clove on each piece of bread. Top with tomato mixture. Serve.