By Kathryn Washburn Breighner
I cut this recipe out of the Detroit Free Press years ago because I love red cabbage. And I never made the slaw until last week. That was a mistake. This slaw is outstanding. It begins with a water, vinegar, soy sauce, corn starch and sugar mixture that is brought to a boil and then peanut butter is added before it is cooled.
Recipes using red cabbage are not as prevalent as those using green cabbage. I like the flavor of the red cabbage and I love the color on the dinner plate. This slaw will hold for several days. If you are looking for a new slaw recipe or a new way to spice up and dress up your plate, this is it.
1/2 c water
3 T rice wine vinegar
1 T soy sauce
1 1/2 t cornstarch
1 t sugar
1 T creamy peanut butter
1 garlic clove, peeled, minced
1 T freshly chopped cilantro
1/2 t crushed red pepper
4 c finely shredded red cabbage
1/2 c shredded carrot
1/2 c sliced green onions
In a small saucepan, combine the water, vinegar, soy sauce, cornstarch and sugar. Bring the liquid to a boil and cook for 1 minute, stirring constantly. Remove the pan from the head and add the peanut butter, whisking until the mix is smooth.
Stir in the garlic, cilantro and red pepper; cover and chill.
In a large bowl, place the cabbage, carrots and green onions; add the dressing, tossing to coat. Cover and chill before serving.
Showing posts with label Cabbage. Show all posts
Showing posts with label Cabbage. Show all posts
Saturday, January 2, 2010
Tuesday, September 29, 2009
Food Warms Up The Memories
By Perry Washburn
Reprinted from the Des Moines Register
Tradition is a powerful motivator. Since moving to Iowa four years ago, I have loved the Iowa State Fair because it is so rich in tradition. You can walk the barns and the buildings and see that families who have been showing off their talents there for generations.
Likewise, I am a good cook in large part because my Indiana family made food a huge priority. My grandmothers both ran restaurants, and my aunts and uncles excelled in the kitchen. My mom's gravestone proudly proclaims "world class pie baker." My siblings are fabulous cooks.
So my cooking is a family tradition.
And nothing reminds me of my Midwestern foodie roots more than the bountiful harvests of fruits and vegetables. Take me to a farmers market, and my mind races with the memories of dishes and family gatherings gone by.
"These cucumbers and onions are great," my daughter said earlier this summer. They were tart, crunchy, fresh and delicious, tossed simply with some vinegar and a bit of sugar. But this dish is not one of my staples.
"Why did you make this?" she asked. Because, I told her, I saw the cucumbers and thought of my mom.
On the drive home from a daughter's softball practice last week, I found myself pulling over suddenly. My daughter thought I was nuts. But there in a yard was a table full of tomatoes and squash, a scale, a coffee can and some simple directions. I happily weighed a couple of the best-looking tomatoes you've ever seen, and put the money in the coffee can. I smiled at my good fortune. My wife and daughters, who love fresh tomatoes, fresh mozzarella and basil, were in for a treat!
This time of year reminds me of fall harvests of the past, where Mom would excitedly call me to the garden. The broccoli is ready! Or the carrots, the beets. And she taught me simple rules. When you have something fresh and at the peak of flavor, you can let it be the star of the meal. With high-quality ingredients, simple often is better.
Often a little steam or some sautéing with butter is all you need for carrots, beets, turnips, broccoli and squash to shine. Perhaps add one fresh herb, say some thyme. The freshness explodes in your mouth. With fresh-from-the-garden flavor, you don't need complicated cooking methods or layers of ingredients.
My grandfather and I used to love digging potatoes in one of two huge family gardens. We especially prized the little ones, which Grandma or Mom would gently boil or roast, then toss with butter and parsley.
Grandad has been gone 40 years this summer. But a steaming bowl of fresh potatoes brings the tastes and memories flooding back. Pass the potatoes, please?
Perry's 2&1 rub
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons sugar
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
Here is a quick way to make your own rub. This is my theory: put in 2 teaspoons of the spices that should be in every rub. For me, those are salt, sugar and garlic powder. Then pick three of your favorites and add one teaspoon each of those. Most commercial rubs are salt heavy. If even this one has too much, move up the onion powder to the 2 teaspoon spot, and move the salt down to 1 teaspoon. Be creative on the 1 teaspoon side: Add dried herbs like thyme and basil, pepper or chilis, and/or spices with a zing like ginger, cinnamon, curry powder, etc. Have fun!
Perry's Cabbage and Chops
4 pork chops
4 tablespoons Perry's 2&1 Rub
1-2 tablespoons oil
1 small head cabbage (1.5 pounds) sliced thin
1 large onion, sliced
1 large tomato, diced
1 teaspoon oregano
Sprinkle rub onto pork chops and cover or place in a plastic bag. The longer you let the rub sit, the better it gets, although you can proceed immediately to the next step.
In a large skillet, heat the oil until hot. Over medium high heat, fry the pork chops until brown on the bottom and red juices are starting to come out the top. Turn, and brown the other side until done.
Take the pork chops out of the skillet and place on a heated platter and cover.
Add onions, cabbage, tomato and oregano to the skillet and cook, turning often, until the veggies are wilted. 8-10 minutes. (Some people like their cabbage just barely wilted, and bright green, and other like it cooked longer. Your choice.)
Put a heaping spoonful on each plate, and top with a chop.
Serves 4-6.
Reprinted from the Des Moines Register
Tradition is a powerful motivator. Since moving to Iowa four years ago, I have loved the Iowa State Fair because it is so rich in tradition. You can walk the barns and the buildings and see that families who have been showing off their talents there for generations.
Likewise, I am a good cook in large part because my Indiana family made food a huge priority. My grandmothers both ran restaurants, and my aunts and uncles excelled in the kitchen. My mom's gravestone proudly proclaims "world class pie baker." My siblings are fabulous cooks.
So my cooking is a family tradition.
And nothing reminds me of my Midwestern foodie roots more than the bountiful harvests of fruits and vegetables. Take me to a farmers market, and my mind races with the memories of dishes and family gatherings gone by.
"These cucumbers and onions are great," my daughter said earlier this summer. They were tart, crunchy, fresh and delicious, tossed simply with some vinegar and a bit of sugar. But this dish is not one of my staples.
"Why did you make this?" she asked. Because, I told her, I saw the cucumbers and thought of my mom.
On the drive home from a daughter's softball practice last week, I found myself pulling over suddenly. My daughter thought I was nuts. But there in a yard was a table full of tomatoes and squash, a scale, a coffee can and some simple directions. I happily weighed a couple of the best-looking tomatoes you've ever seen, and put the money in the coffee can. I smiled at my good fortune. My wife and daughters, who love fresh tomatoes, fresh mozzarella and basil, were in for a treat!
This time of year reminds me of fall harvests of the past, where Mom would excitedly call me to the garden. The broccoli is ready! Or the carrots, the beets. And she taught me simple rules. When you have something fresh and at the peak of flavor, you can let it be the star of the meal. With high-quality ingredients, simple often is better.
Often a little steam or some sautéing with butter is all you need for carrots, beets, turnips, broccoli and squash to shine. Perhaps add one fresh herb, say some thyme. The freshness explodes in your mouth. With fresh-from-the-garden flavor, you don't need complicated cooking methods or layers of ingredients.
My grandfather and I used to love digging potatoes in one of two huge family gardens. We especially prized the little ones, which Grandma or Mom would gently boil or roast, then toss with butter and parsley.
Grandad has been gone 40 years this summer. But a steaming bowl of fresh potatoes brings the tastes and memories flooding back. Pass the potatoes, please?
Perry's 2&1 rub
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons sugar
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
Here is a quick way to make your own rub. This is my theory: put in 2 teaspoons of the spices that should be in every rub. For me, those are salt, sugar and garlic powder. Then pick three of your favorites and add one teaspoon each of those. Most commercial rubs are salt heavy. If even this one has too much, move up the onion powder to the 2 teaspoon spot, and move the salt down to 1 teaspoon. Be creative on the 1 teaspoon side: Add dried herbs like thyme and basil, pepper or chilis, and/or spices with a zing like ginger, cinnamon, curry powder, etc. Have fun!
Perry's Cabbage and Chops
4 pork chops
4 tablespoons Perry's 2&1 Rub
1-2 tablespoons oil
1 small head cabbage (1.5 pounds) sliced thin
1 large onion, sliced
1 large tomato, diced
1 teaspoon oregano
Sprinkle rub onto pork chops and cover or place in a plastic bag. The longer you let the rub sit, the better it gets, although you can proceed immediately to the next step.
In a large skillet, heat the oil until hot. Over medium high heat, fry the pork chops until brown on the bottom and red juices are starting to come out the top. Turn, and brown the other side until done.
Take the pork chops out of the skillet and place on a heated platter and cover.
Add onions, cabbage, tomato and oregano to the skillet and cook, turning often, until the veggies are wilted. 8-10 minutes. (Some people like their cabbage just barely wilted, and bright green, and other like it cooked longer. Your choice.)
Put a heaping spoonful on each plate, and top with a chop.
Serves 4-6.
Wednesday, March 4, 2009
Corned Beef and Cabbage Updated
By Kathryn Washburn Breighner
After stopping at Zingerman's deli in Ann Arbor for a corned beef sandwich--$11.50 for a 1/2 sandwich--we got hungry for corned beef. We love good corned beef but because we don't get home from work until after 5 p.m., we don't have time to prepare it during the week. On the weekends, we want to play in the kitchen with foods that need more fiddling--corn beef just needs time.
My rule with corned beef is to cook it long and slow. So I got out the slow cooker! I rarely use this but thought it would do what I wanted with the corned beef. And it did. I put the corned beef in the cooker, covered with water and added 1 t each of pepper corns and mustard seed, 1/2 t of whole cloves, and 2 bay leaves. I cooked the corned beef on low heat for 7 hours and then on high for another hour. It was perfect! The long and slow method let all of the fat cook out of the meat. It was tender, juicy, lean--and gone. We finished off a 3 pound corned beef in one meal! With this long and slow method, there is a lot of shrinkage. But I would have liked enough for a sandwich.
Our favorite accompaniment for corned beef is a blend of 1/2 part Dijon mustard and 1/2 part horseradish; mix portions to your liking but we use a lot! This is a very tasty blend that is spectacular with corned beef.
While Mom used to do a boiled dinner with cabbage and potatoes added to the boiling corned beef pot, I have updated the veggies. I roasted the Yukon Gold potatoes--tossed with a little olive oil, salt and pepper and roasted at 375 degrees F for 20-25 min. turning occasionally.
The cabbage was cut into wedges and steamed until a bright green and then tossed with a little melted butter and fresh dill (from my AeroGarden!), salt and pepper.
The presentation of the lean, red corned beef, the crisp, golden potatoes and the bright green cabbage was indeed an updated version of the Corned Beef and Cabbage we grew up on.
After stopping at Zingerman's deli in Ann Arbor for a corned beef sandwich--$11.50 for a 1/2 sandwich--we got hungry for corned beef. We love good corned beef but because we don't get home from work until after 5 p.m., we don't have time to prepare it during the week. On the weekends, we want to play in the kitchen with foods that need more fiddling--corn beef just needs time.
My rule with corned beef is to cook it long and slow. So I got out the slow cooker! I rarely use this but thought it would do what I wanted with the corned beef. And it did. I put the corned beef in the cooker, covered with water and added 1 t each of pepper corns and mustard seed, 1/2 t of whole cloves, and 2 bay leaves. I cooked the corned beef on low heat for 7 hours and then on high for another hour. It was perfect! The long and slow method let all of the fat cook out of the meat. It was tender, juicy, lean--and gone. We finished off a 3 pound corned beef in one meal! With this long and slow method, there is a lot of shrinkage. But I would have liked enough for a sandwich.
Our favorite accompaniment for corned beef is a blend of 1/2 part Dijon mustard and 1/2 part horseradish; mix portions to your liking but we use a lot! This is a very tasty blend that is spectacular with corned beef.
While Mom used to do a boiled dinner with cabbage and potatoes added to the boiling corned beef pot, I have updated the veggies. I roasted the Yukon Gold potatoes--tossed with a little olive oil, salt and pepper and roasted at 375 degrees F for 20-25 min. turning occasionally.
The cabbage was cut into wedges and steamed until a bright green and then tossed with a little melted butter and fresh dill (from my AeroGarden!), salt and pepper.
The presentation of the lean, red corned beef, the crisp, golden potatoes and the bright green cabbage was indeed an updated version of the Corned Beef and Cabbage we grew up on.
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