Carolina Red Slaw (Cook's Country)...and off on a road trip all of next week!

Last weekend, my husband was craving Pulled Pork Sandwiches.  The timing for his request was perfect, because I had just received the June/July issue of Cook's Country Magazine. (This magazine/TV show is part of the Cook's Illustrated family.) 

I bookmarked several of their recipes, as this is one of the best issues I've received in a long time!  I really enjoy reading each article that explains how the recipes was tested, what failed and what ultimately worked. I've never tasted Carolina Slaw before, and I was intrigued. The ingredients includes cider vinegar, a bit of red pepper flakes and ketchup-- I had all of the ingredients on hand.   I had just purchased a bag of finely shredded cabbage (one of my weekend shortcuts) because cole slaw is a perfect pairing with pulled pork.  My husband looked a bit disappointed that I was trying a new slaw recipe, because he's such a fan of my Creamy Cole Slaw. 

He's a good sport, though, so he went back to tending the 3-hour process of slow-grilling the pork. Meanwhile,  I busied myself in the kitchen making three new recipes, that would complete our dinner menu.  (A printable recipe card for the slaw is at the bottom of this post. The remaining two recipes are yet to be posted.)

I decided to let my food processor chop the cabbage into small bits--which is what the Cook's Country photograph looked like.  In hindsight, I wish I had a large head of cabbage. I would have cut it into wedges; using the shredding blade, a food processor is a lot easier than hand slicing. Your choice.  (The pre-shredded cabbage was almost too fine.)

 The dressing is very simple to make: Cider vinegar and red pepper flakes are microwaved, until the mixture is bubbling around edges, 1 to 1 1/2 minutes. Next, ketchup and 1 teaspoon salt is added into vinegar mixture until combined. Done!

I liked Cook's Country quick technique to draw moisture from the cabbage. Because cabbage releases a lot of water, they didn't want soggy or runny salad.  Instead of salting the cabbage to draw out the moisture-- which can take an hour-- a quick method is to toss cabbage, sugar, and 1 teaspoon salt in large bowl. The bowl is covered and microwaved until the cabbage is just beginning to wilt, 1 1/2 to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally. 

Press the cabbage to release excess moisture; discard liquid (it should measure about 1/3 cup). Toss the cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.

TASTING NOTES:   I really liked this slaw!  I cut the amount of red pepper flakes in half, because I have to be careful not to eat really spicy food.  The flavor had a mixture of sweet and sour, with a subtle hint of heat.  Best of all, I appreciated how easy this slaw is to make.  This salad is a lot less calorie-ridden than a more traditional cole slaw with a mayonnaise dressing. This is a good thing.  How did my husband like this? He did, though I suspect he still prefers the Creamy Cole Slaw. Our dinner guests LOVED this slaw, and they both asked for the recipe.  The next time I make this, I will shred a cabbage head and I won't chop it quite so fine. 

My husband and I are headed to the California Foothills of the Sierras, this Monday, to enjoy our timeshare. We're off for some much needed R&R and to catch up on our reading. Hopefully, I can access the internet so that I can catch up on my food blogroll.  I'm sure going to try!

Summertime 2010 Favorite Recipes

It's Friday-- the end of a very long work week!   I so miss not having the time to cook for my family, during the week. On the weekends, I am spending time in the kitchen trying out new recipes.  However,  I am hesitating to share some of these with you, because they involve an oven-- or are served nice and hot.  I've been watching the weather, nationwide, and I see that so many of you are living in hot and humid conditions. Here I am, living on the beautiful Monterey Peninsula (California) where we are experiencing unusually cooler temps and lots of overcast skies.  So, I'll save those recipes for a few weeks down the road when the summer heat has cooled down.  Instead,   I thought I'd post some tried & true recipes that my family and I have enjoyed from last summer.  Just looking at these photos has inspired me to make these again.   So, without further adieu, here's a roundup of recipes that I hope you'll enjoy:

Figs,  Brie & Prosciutto on the grill-- such a simple and terrific appetizer.  I'm on the lookout for fresh figs at my local Whole Foods!

 Our garden tomatoes are just now turning bright red, and our basil is doing very well in our containers.  I could eat Bruschetta every day, and never grow tired of it.  This is one of my favorite snacks of all time!

Thawed puff pastry, cheese, fresh basil  are the perfect appetizer (or light meal) for summer tomatoes. This Tomato Tart & Three Cheese Tart recipe was adapted from Ina Garten.  So good!

Pineapple-Mango Salsa -- I love to serve this with grilled pork tenderloin or any kind of fish. 

Antipasto Pasta Salad (Cook's Illustrated) - I particularly love the quick marinated mushrooms that are tossed into this salad.  In fact, I could just eat a big bowl of these mushrooms! The creamy vinegar-based dressing, mixed with Italian cold cuts, cheese, roasted bell peppers and a few other pantry ingredients is perfect side dish or a summer meal on a hot day.

I have made this Raspberry Lemon Tart several times. The shortbread crust is the perfect vehicle for fresh summer raspberries.  There is just enough lemon balance to the simple egg custard, that bakes to a nice chewy creamy center.  You can use any kind of summer berries that you like.

Strawberry Cream Cake is a Cook's Illustrated success story.  The cake is very easy to make.  The frosting is a silky combination of real whipped cream and cream cheese.  I'll show you how to make this beautiful tower with fresh summer strawberries.

This weekend, I plan to make this Apricot Cream Cake (Rahm Kuchen).  This is an heirloom recipe from my Bavarian cousin.  Her crust is out of this world!  The topping has sour cream, heavy cream and a few other ingredients.  This is not diet food, but it's a summer treat that's one of our very favorites.

The Monterey Peninsula's true summer is just now saying "hello" with blue skies and warmer temperatures-- in the high 60's.  Tourists say it's way too cold here, but I tell them that the best time to visit our beautiful area is during the months of August through October.  Still, air conditioning is something that we California Central Coast residents don't have in our homes-- it isn't really necessary.  Our average temperatures tend to stay in the 70's.  Every so often, we hit higher temperatures.... once, in a blue moon, we might hit triple digits.  That makes headlines, because we are so spoiled with our coastal breezes!   Feel free to come visit the Central Coast of California, so that you can escape the hot temperatures.   However, since I live here, I work and can't play tourist very often.  This weekend, I plan to fire up the grill and to enjoy the fresh summer produce from my own backyard-- the Salinas Valley!

If you click on the links to each recipe, you will find how to make these and a printable recipe.

I hope that many of you will find cooler temperatures and that you are enjoying your summer. For me, I'm enjoying the weekend that is to come!

Creamy Homemade Cole Slaw -- and an invitation to my Facebook Fan Page

Well, hello again!  I'm preparing to shut down from a relaxing weekend and I wanted to post the cole slaw recipe that I made last weekend, that went very well with our  Pulled Pork sandwiches. 

This cole slaw is one of my husband's favorite dishes that I make for him.   As a little girl, I used to love the cole slaw that was served at Kentucky Fried Chicken-- we're talking decades ago, when KFC served those wonderful buns (and not the biscuits they serve today).

At last, I can make a version that's as good-- actually better-- thanks to "Kittencal" at Recipezaar.com.  Like many comfort foods, this is not low-fat.  This slaw is mayonnaise based, has buttermilk, sugar, and some seasonings that are right on the money!     Sometimes, you just have to enjoy these things, in moderation. I ate one serving of this, and my boys polished off the entire bowl.  We begin with REAL mayonnaise.  You need some half & half (yep, that's right). Start whisking....

Now, we add fresh lemon.  Whisk some more.  You need buttermilk...

I love buttermilk for baking or most any kind of recipe....it's so rich and silky...

 Now we add fresh lemon juice and white wine vinegar -- whisk it together. 

(why I photographed apple cider vinegar, I don't know... I used it for the BBQ sauce)...  and now to add sugar.  I cut back on the sugar, because I'll be tasting it so that it doesn't turn out too sweet. Start slow, and you can always add more.

..one teaspoon kosher salt, and some fresh cracked pepper

I've got some sliced green onion and celery seeds...

 Now, we add a little garlic powder.  Let's talk about the slaw-- this time, I used packaged slaw.  It was on sale and this is a great shortcut.  So, now I add the green onion and celery seeds (I used 1 teaspoon, because I think they can be a little too much in the flavor department).   This dressing is really good.

Sometimes I make it in a jar, so my husband can make small portions of slaw throughout his work week.

Add the dressing a little at a time, so you don't have soggy/soupy slaw!

  It's best to make this a few hours before, so the flavors will develop.

TASTING NOTES:  This dressing has a perfect balance of lemon citrus, a little sugar sweet, some tart from the vinegar and a richness from the buttermilk.  It's a little naughty in the calorie department, but it's a nice treat.  It's way better than any cole slaw I've bought at a deli, or been served in most restaurants.

A printable recipe is at the bottom of this post

If any of you are on Facebook, would you "LIKE" my A Feast for the Eyes Fan Page?  I pop in there more often, just to say hello-- and I'd love to keep in closer touch with so many of you. 

Thanks for stopping by-- and I appreciate your comments and friendship.

Hugs,

Toasted Barley Salad with Fresh Herbs, Heirloom Tomatoes & Zucchini (from the Culinary Institute of America, St. Helena, CA)

Oh, hi!  Has it really been one week, since I last posted?  I'm on my last day of a two-week vacation and I've literally taken a vacation from cooking at home-- if you don't count breakfast and maybe a lunch or two.  Craig and I decided to enjoy the sights of California within a 150 mile radius, for our vacation week together.  We've been having a blast!  We spent two nights at my BFF's home in the California Bay Area-- just a little over an hour scenice drive to Napa.  Last Sunday, the four of us took off for a day trip.   I had a personal agenda, and my friends graciously agreed to take us.  I really wanted to return to the Culinary Institute at Greystone, in St. Helena.  This property is so beautiful, and rich in history. It was once the Christian Brothers Monastery and winery.  The views of the local vineyards are spectacular.

The CIA is truly a food lover's dream destination.  One of these days, I'm going to splurge and spend a few hundred dollars for a hands on one-day class.  In the meantime, the CIA at Greystone offers a cooking demo in their lovely classroom, at a bargain price.

For $15.00, you can attend a one hour demo; for an additional $10.00 you can take a guided tour through Greystone. The tour includes visiting the kitchens were aspiring chefs spend two years studying the culinary arts.  I bought tickets for myself and my Best Friend (of 34 years and counting...)  While waiting for the class to begin, I took a few shots of the Culinary Institute.  My camera flash decided to break, so I was working with natural lighting, shooting through glass and trying to be quick.  Hence, the photography isn't stellar, but I hope to share with you a taste of my fun day:

There was a remodel since I last visited, and it's very impressive. The Toy Culinary Store has every culinary tool that you can imagine.  Craig is standing at their new "Flavor Bar". Here you can pay $10.00 to watch a video on "How to Calibrate Your Palate".  Basically, you are given some spices and herbs and you watch a video that shows you how different spices, salt or citrus can enhance or change the flavor of food. As Pat and I were walking to class, I took a shot of Craig and Cliff, taking the class.  The bottom right shot is the amphitheater, where lectures are given to chefs.  This is my dream kitchen island! Also new is the "Chocolate Section" classroom...

You can pay $10.00 for a video class on chocolate tasting.  Our class was ready to start, so all I could do was to photograph these beautiful confections.  The bottom right photo is the Viking Class, where you can come and take a hands on class. Ready to take this class, folks?

The control panel in the CIA classroom... I was shooting through glass, no flash and the room lights weren't turned on yet.  Every seat has a great view, but you can also watch the demo on the monitors. What's for lunch? Toasted Barley Salad with Fresh Herbs, Heirloom Tomatoes & Zucchini.  I'll be honest, here.  I wasn't chomping at the bit over this recipe, at first. It sounded.... well, unexciting.  My friend said she wasn't crazy about barley and I wasn't sure that I was. Truthfully, I've only used barley in soup.  But, I had come this far, and there was no turning back.  Five minutes before class time, the classroom door opened.  Naturally, Pat and I were front row and center. We're ready!

The mis en place is ready for the demo...

Chef used heirloom tomatoes in all kinds of pretty colors. He diverted from the recipe a bit, by using purple basil, rather than cilantro.  I love cilantro and basil-- and I forget to buy purple basil.  According to the chef, green basil is "so last year".  I learned a few tips and once we got a taste of the salad, we both liked it.  It only whet my appetite to make my own big bowl.  I am officially converted to loving barley in a salad! There are lots of health benefits to eating barley, too!  Barley helps to lower cholesterol and it helps to um... well, let's just say that the fiber works great. 'Nuff said.  I made this salad, when I got home so here is my own "Foodiewife" Demo:

Our own container tomatoes aren't ready yet. Summer temperatures have had a very slow start on the Central Coast of California. Fortunately, our local farm stand had beautiful red heirloom tomatoes for $3.95 a pound. I had hoped for more color, but it's all red for today.  What a lucky score for me-- there was freshly picked purple basil! Better yet, I got to take all I wanted for $1.00! 

I hope you can find pine nuts.  I had no idea that, other than Christmas, they are challenging to find.  Trader Joe's just got a shipment of these in--they were out for a couple of weeks. They're a little pricey at $7.99 for an 8 oz. bag (NOTE TO SELF: Stock up when Costco gets them again and keep them in the freezer.)  You want to take the extra step of toasting each of these.  To toast the barley, heat a dry skillet to medium-high heat.  Cook, stirring occasionally, until fragrant and lightly toasted-- about 5 minutes.  Set the toasted barley aside.

 To toast the pine nuts, place them on a baking sheet (parchment paper is helpful) and roast at 350F for about five minutes. Watch them carefully, so they don't burn!  Set aside.

 Bring chicken stock to a boil and cook the barley, covered,  for about 15 minutes.  Stir every so often. If the chicken stock evaporates before the barley is cooked, at a Tablespoon of water or so.  Cook until al dente (slight crunch) and set aside, covered for 5 minutes.  Allow to cool at room temperature.

Fortunately, I have quite a bit of curly parsley in our herb garden.  I was glad to hear the CIA chef say that curly parsley is for more than just a garnish. I do think it's a bit sweeter than Italian parsley.  Use what you prefer.  You'll want to cut the zucchini, lengthwise, and scrape the seeds with a spoon.  The CIA chef sauteed the zucchini in a little olive oil, seasoned with kosher salt & pepper-- so that's what I did.  It only took 3-4 minutes to reach a light golden brown. You can skip this step, if you want.  Set the zucchini aside to cool.

I thank my husband's gardening skills for our two container lemon trees.  The Meyer lemon tree is loaded with lots of little green tasty fruit to come. I picked a Eureka lemon, fresh from the garden.  You'll want the lemon juice and the zest. I didn't photograph the chopped red onion-- I think you know how to do that, by now! Okay, let's assemble this dish:

To make a "chiffonade" of basil, simple stack a pile of leaves.  Roll and then slice.  In a large bowl, add all of the veggies, herbs, lemon zest and half the lemon juice,  and some extra-virgin olive oil (about 2 Tbsp.) Taste! Add some kosher salt. Taste again.  I recommended adding the seasonings a little at a time. Trust your own taste buds, okay?  I added more lemon juice. The lemon juice should have a brightness to it, but shouldn't overwhelm the entire salad.    Once you are happy with the flavor, add the barley and then the pine nuts.  Gently combine and give one final taste. I needed just a pinch more of kosher salt.

Hello, Summer!  This would look even prettier if I had some yellow or orange heirloom tomatoes!

If you can find purple basil (or grow it, yourself) it's delicious!  I'm going to make a purple pesto with the leftover basil and pine nuts-- just like the CIA Chef suggested!

VERDICT: The recipe tasted just like the small sample we received at the Culinary Institute.  I loved the crunch of the toasted pine nuts and barley.  Who doesn't love sun-ripened tomatoes?  I loved the perfect balance of lemon with just a very light coating of olive oil.  I ate three bowls of this salad, without one single ounce of guilt.  This would make a pretty side dish at a barbecue or any kind of potluck.  I agree, as the chef said, that this salad should be served and eaten within an hour of making this. Otherwise, I think the barley and pine nuts would begin to lose that crunch-- which is what I loved about the texture of this salad. 

I'm glad to share something that isn't over-the-top caloric comfort food. As always the recipe is at the bottom of this post.   A few last photos from the CIA tour:

Walking fairly fast, with no flash and scattered natural lighting, I took a few snapshots of the Culinary Institute of America's training kitchen.  It's huge!  How about that stockpot?!

Wouldn't I love to play in the baking area-- which is equally huge!  However, it's really hot in there. I was wilting...the outside temps were 99degrees.  The kitchen doesn't have air-conditioning, which makes sense. I noticed that the kitchen are was very clean and organized.  Thanks for joining me on a tour of the Culinary Institute of America in St. Helena, CA.   Someday, I dream of being sponsored to participate in some kind of culinary adventure.  I'd be there, no matter what! I love this place!

Today is our last official day of vacation.  We're headed off on another road trip and will return some time this evening.   I have lots of recipes to blog, but I need to make the time. I'll be back. Soon. I promise!

Thanks for visiting with me!