Posts Tagged ‘cabbage’

Apple Slaw

May 12, 2011

I wanted something bright, fresh and crisp for the upcoming summer season, and this salad hit the mark. It has a nice crispness, delightful flavor and delicious crunch.

Try a variety of your favorite apples and mix up the sharpness of cheddar if you wish. The sky is the limit so mix up this delightful summer dish and enjoy.

¼ cup apple cider vinegar
1 tbsp Spicy Brown mustard
1 tbsp olive oil
¼ tsp seat salt
¼ tsp fresh ground black pepper
1 medium cabbage, shredded (4 cups)
1 small red cabbage, shredded (2 cups)
2 large carrots, shredded (1 cup)
1 medium parsnip, shredded (1/3 cup)
1 Granny Smith apple, unpeeled and cut into thin strips
1 Gala apple, unpeeled and cut into thin strips
¼ cup fresh flat leaf parsley, chopped
4 oz Carr Valley Mammoth Cheddar, cut into small wedges

In a metal bowl, whisk together vinegar, mustard, oil, salt and pepper; set aside

In a large wooden salad bowl, combine cabbage, carrots, parsnip, apples and parsley; drizzle on vinaigrette and toss to coat well.

Chill for at least 20 minutes to allow flavors to combine, and then arrange cheddar wedges around the edge of the salad in the bowl.

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Cooking with Passion – Is it true?

October 18, 2010

After a week at the Culinary Institute of America I came away with a resurgence of fire to cook well, eat well and run the best operation I know possible. For a week the honeymoon thoughts were in place, and then there was today.

Can anyone tell me what grilled means? Anyone at all? To me that means put onto a flat grill or char broiler and cooked over high heat. In that I asked for grilled cabbage I expected to see cabbage on the grill. No, what I received looked like tissue paper run through the washing machine, in essence steamed cabbage.

Grilling vs steaming, it’s not a difficult concept to grasp but it’s one that perplexes my mind when I look over the menu for service. Three step process

1. Turn on grill and season with oil when ready
2. Slice up cabbage and season with salt and pepper
3. Grill and pan up, and place on line for service.

Instead they went with a 4 step process

1. Turn on steamer
2. Rough cut cabbage and toss into pan.
3. Steam off Cabbage till is’ wilted and colorless
4. Add butter and walk it by the salt and pepper shaker and place on the line for service.

I guess I’ll need to have a cabbage grilling 101 course utilizing concepts of hot and cold and on and off for the grill. Maybe I should post a do not cross line around the steamer?