Tuesday, July 27, 2010

Amasea's Kitchen in Sun Valley: Sour summer slaw

Sorry for the absence, folks!
I went off and got married, then unfortunately we had a loss in our family, so I haven't had a lot of time for creative cooking.

I did make a rhubarb pie last week, but it was honestly really, really bad. Not so much that I wouldn't eat it (PIE!) but not good enough for this blog, even to help others learn from my mistakes.

But the summer produce is coming on, and I'm getting excited. I'm going to wait to see what looks awesome and fresh in the next month or two, and start canning again. You'll get the story on that once I get my enormous canning pot out of storage :)

It being summer, it's time for barbecue, slaw and salads, and those last two were on the menu tonight. I had some great fresh fennel -- a whole bulb, feathery top bits (I'm not sure what to do with those) and all, from Idaho's Bounty. I sauteed half the bulb for something else, but the remaining half went into the Cuisinart's shredder attachment, with two small Fuji apples and about a dozen baby carrots (I would have used big carrots, but the babies were getting a little...rooty, so they needed to be used). I didn't have any cabbage, or that would have gone in too.

Mixing that in a bowl and removing the big, improperly shredded pieces, I added about three tablespoons of lime mayonnaise (interestingly, the Hellmann's intended for the Hispanic market has fewer unpronounceable ingredients and preservatives than the American varieties -- thanks, Grocery Outlet!), a tablespoon of lime juice, a tablespoon of grapefruit vinegar, salt, pepper and freshly-ground red pepper flakes. Oh, and a handful of dried cranberries, since I was out of raisins, for that hint of sweet. If I were to make this again, I think I'd use a little less total liquid, but that's just my taste; others might prefer the squishier texture.

I paired it with a simple salad: organic greens from Idaho's Bounty, topped with corn kernels, sliced almonds, a vinaigrette and some grilled Halloumi-style grilled cheese (not pictured). With a glass of red wine for a little mouth weight, delicious!

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