Michael wrote:

> I'm at a loss as to what to serve with it. IIRC plantains are carby so a
> potato dish is out. Maybe a salad type of something.

Black beans with lime juice and chiles, glazed carrots, and marinated cole
slaw or a green papaya salad.

Bob

On 22 Jun 2006 15:25:02 -0500, "Bob Terwilliger"
> wrote:

>Michael wrote:
>
>> I'm at a loss as to what to serve with it. IIRC plantains are carby so a
>> potato dish is out. Maybe a salad type of something.
>
>Black beans with lime juice and chiles, glazed carrots, and marinated cole
>slaw or a green papaya salad.
>
>Bob

How do you prepare your marinated cole slaw, Bob?

TammyM

TammyM wrote:

> How do you prepare your marinated cole slaw, Bob?

I like Alton Brown's recipe:

Alton Brown's Marinated Slaw

1/2 head Napa cabbage, shredded, salted, and rinsed
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
3/4 cup apple cider vinegar
1 tablespoon mustard seed
1 teaspoon celery seed
1 cup sugar

Toss the cabbage and peppers and place into a strainer resting over a bowl
to drain for 2 hours. Then place into a mason jar.

In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed
to a boil. Pour over the cabbage and the peppers. Store in the refrigerator
for 3 days before serving.

On 22 Jun 2006 18:04:01 -0500, "Bob Terwilliger"
> wrote:

>TammyM wrote:
>
>> How do you prepare your marinated cole slaw, Bob?
>
>I like Alton Brown's recipe:
>
>Alton Brown's Marinated Slaw
>
>1/2 head Napa cabbage, shredded, salted, and rinsed
>2 red bell peppers, thinly sliced
>2 green bell peppers, thinly sliced
>3/4 cup apple cider vinegar
>1 tablespoon mustard seed
>1 teaspoon celery seed
>1 cup sugar
>
>Toss the cabbage and peppers and place into a strainer resting over a bowl
>to drain for 2 hours. Then place into a mason jar.
>
>In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed
>to a boil. Pour over the cabbage and the peppers. Store in the refrigerator
>for 3 days before serving.

Is that "1 cup sugar" a typo? Seems like SO much sugar!

With all your goodies from the CSA, I'm sure you have lots of yummy
veggie dishes. You always come up with great sounding menus.

TammyM

TammyM wrote:

>> Alton Brown's Marinated Slaw
>>
>> 1/2 head Napa cabbage, shredded, salted, and rinsed
>> 2 red bell peppers, thinly sliced
>> 2 green bell peppers, thinly sliced
>> 3/4 cup apple cider vinegar
>> 1 tablespoon mustard seed
>> 1 teaspoon celery seed
>> 1 cup sugar
>>
>> Toss the cabbage and peppers and place into a strainer resting over a
>> bowl to drain for 2 hours. Then place into a mason jar.
>>
>> In a small saucepan, bring the vinegar, sugar, mustard seed, and celery
>> seed to a boil. Pour over the cabbage and the peppers. Store in the
>> refrigerator for 3 days before serving.
>
> Is that "1 cup sugar" a typo? Seems like SO much sugar!

1 cup of sugar is correct; it's balanced with the 3/4 cup of vinegar. But
you don't HAVE to use that much. I think the recipe was written for a Napa
cabbage that's a bit larger than the ones in the market today. The ones
today only seem to be about 75% the size of Napa cabbages from a few years
ago.


> With all your goodies from the CSA, I'm sure you have lots of yummy
> veggie dishes. You always come up with great sounding menus.

Why thank you! It certainly does force me to be creative sometimes: What do
you do with three bunches of basil that are all going wilt within a day or
two? But I'm having a lot of fun with it.

Mentioning Alton Brown again, I have to say that his method for preserving
loose salad greens is AWESOME. You wash the greens, spin them dry, then lay
them out on paper towels. You roll the towels up and put them into an
airtight bag (I use the gallon-sized Ziploc freezer bags), press out as much
air as possible without crushing the greens, then use a straw to suck out as
much additional air as possible. Then you keep the bag in the refrigerator.
Using that method, lettuce has stayed crisp for ten days and more.

Bob

On 22 Jun 2006 21:59:01 -0500, "Bob Terwilliger"
> wrote:

>TammyM wrote:
>
>>> Alton Brown's Marinated Slaw
>>>
>>> 1/2 head Napa cabbage, shredded, salted, and rinsed
>>> 2 red bell peppers, thinly sliced
>>> 2 green bell peppers, thinly sliced
>>> 3/4 cup apple cider vinegar
>>> 1 tablespoon mustard seed
>>> 1 teaspoon celery seed
>>> 1 cup sugar
>>>
>>> Toss the cabbage and peppers and place into a strainer resting over a
>>> bowl to drain for 2 hours. Then place into a mason jar.
>>>
>>> In a small saucepan, bring the vinegar, sugar, mustard seed, and celery
>>> seed to a boil. Pour over the cabbage and the peppers. Store in the
>>> refrigerator for 3 days before serving.
>>
>> Is that "1 cup sugar" a typo? Seems like SO much sugar!
>
>1 cup of sugar is correct; it's balanced with the 3/4 cup of vinegar. But
>you don't HAVE to use that much. I think the recipe was written for a Napa
>cabbage that's a bit larger than the ones in the market today. The ones
>today only seem to be about 75% the size of Napa cabbages from a few years
>ago.
>
>
>> With all your goodies from the CSA, I'm sure you have lots of yummy
>> veggie dishes. You always come up with great sounding menus.
>
>Why thank you! It certainly does force me to be creative sometimes: What do
>you do with three bunches of basil that are all going wilt within a day or
>two?

(snip)
You can make basil vinegar. Use white wine vinegar.
Basil jelly. Use a recipe for mint jelly and substitute basil.
Hang the bunches so air circulates and dry it.
Pack it in layers in Kosher salt. Not as good as fresh but closer
than dried.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

On Fri, 23 Jun 2006 06:45:33 -0400, The Cook wrote:

> On 22 Jun 2006 21:59:01 -0500, "Bob Terwilliger"
<snip>
> >Why thank you! It certainly does force me to be creative sometimes: What do
> >you do with three bunches of basil that are all going wilt within a day or
> >two?
>
> (snip)
> You can make basil vinegar. Use white wine vinegar.
> Basil jelly. Use a recipe for mint jelly and substitute basil.
> Hang the bunches so air circulates and dry it.
> Pack it in layers in Kosher salt. Not as good as fresh but closer
> than dried.

How long does it keep in salt?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Fri, 23 Jun 2006 07:10:45 -0700, sf >
wrote:

>On Fri, 23 Jun 2006 06:45:33 -0400, The Cook wrote:
>
>> On 22 Jun 2006 21:59:01 -0500, "Bob Terwilliger"
><snip>
>> >Why thank you! It certainly does force me to be creative sometimes: What do
>> >you do with three bunches of basil that are all going wilt within a day or
>> >two?
>>
>> (snip)
>> You can make basil vinegar. Use white wine vinegar.
>> Basil jelly. Use a recipe for mint jelly and substitute basil.
>> Hang the bunches so air circulates and dry it.
>> Pack it in layers in Kosher salt. Not as good as fresh but closer
>> than dried.
>
>How long does it keep in salt?


It was fine after a year or so when I used the last of it. Rinse it
off before using.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Susan replied:

>> Why thank you! It certainly does force me to be creative sometimes: What
>> do you do with three bunches of basil that are all going wilt within a
>> day or two?
>
> (snip)
> You can make basil vinegar. Use white wine vinegar.
> Basil jelly. Use a recipe for mint jelly and substitute basil.
> Hang the bunches so air circulates and dry it.
> Pack it in layers in Kosher salt. Not as good as fresh but closer
> than dried.

Thanks for the suggestions, and I'm sure I'll use them in the future, but
this time around I made a basil vinaigrette as part of the Pan Bagnat recipe
in the Greens cookbook and I made the Thai salad in the Moosewood cookbook.
Both make wonderful use of basil.

Bob

On Fri, 23 Jun 2006 10:36:09 -0400, The Cook wrote:

> It was fine after a year or so when I used the last of it. Rinse it
> off before using.

Wow! It's worth trying. I never seem to use the entire bunch of
basil, so I chop it up and freeze it in some oil.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Bob Terwilliger wrote:
> Why thank you! It certainly does force me to be creative sometimes: What do
> you do with three bunches of basil that are all going wilt within a day or
> two? But I'm having a lot of fun with it.
>

You make pesto and freeze it in small containers, remembering to top it
with olive oil to seal. Then, in the depths of winter, you use it and
it's summer all over again.

Susan B.