Tasty Cole Slw

Janet here: I know I made the best cole slaw in the world last summer and blogged about it here. (If you love blue cheese — and really, aren't you suspicious of people who don't? — make it NOW even before this recipe; in fact I might make it tonight since I just finished the last of this red cabbage slaw before writing this post and now that I've reminded myself of the blue cheese version, I am craving it.)

Anyway this recipe is pretty damn tasty too, and is minus any of the cheese issues for calories or lactose-intolerant types. (and let me just say you have my sympathies. I'm not sure I could live in a world without coffee yogurt or ice cream.)

This slaw is super easy to make and quite satisfying. It's the perfect summer side dish and features another of my favorite veggies: red cabbage. Hope you like it!


Red Cabbage Slaw

ingredients
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 teaspoons sugar
1/4 cup olive oil
1 small or 1/2 a large head of red cabbage, thinly shredded
1/3 cup chopped fresh parsley
6 scallions, chopped

method
Whisk together all the ingredients except the cabbage. Shred the cabbage. Add to a large bowl and toss. Refrigerate for at least 2 hours so all the seasonings can meld together.

Potato Salad No. ??

Janet here:

While there is no real reason potato salad is a hot-weather food only, the reality in our house at least is that summer is when it's served. A lot. I have been a fan of potato salad since I first stuck a big spoon in a massive bowl in my grandmother's kitchen and ate it before dinner was even served. Not that surprising when you think about because it does start with potatoes and what's not to like about potatoes. (If you want my version of that recipe, just click here.)

So I was personally thrilled when my latest Food Network Magazine arrived and stuck right there in the middle of about hundred other fabulous recipes (no joke, this was one of the better issues for recipes) was a mini-book of 50! potato salad recipes. I decided then and there I would cook my way through them this summer. Rachel is going to join in too. We'll give you an update on Facebook on how that's going (and if you're not a fan, please consider joining the fun here.)

It was a no-brainer to start with the bacon-ranch version. First Ranch dressing is as ubiquitous as a dinner table condiment as salt and pepper when our sons are home, and second because, well, I use any excuse I can to include bacon in a meal. While I haven't eaten red meat in over 30 years, bacon, as regular readers know, is my downfall. I often made my kids order bacon as a side for breakfast in a restaurant just so I could have a piece. I used turkey bacon here to, you know, make me feel better but you obviously can use the real thing. Either way, it's one tasty potato salad.

While Rachel and I cook our way through potato salad heaven this summer, we'd love to know your favorite variation. Are you a red potato salad purist? Mayo-free fan? Let us know.

Bacon Ranch Potato Salad
serves a lot

ingredients
2 pounds red potatoes
2/3 cup mayonnaise
1/4 cup buttermilk
2 tablespoons cider vinegar
1 garlic clove, minced
1/2 cup chopped celery (I like crunch in my salad so I added more)
1 teaspoon sugar
6 slices of bacon, diced or crumbled
salt and pepper to taste

method
Boil the potatoes until just done. Rinse under cool water and when cool enough to handle, cut into cubes. (You can peel if you want; I'm a skin fan.)

While the potatoes are boiling, cook the bacon and crumble when cool. In a small bowl, whisk together the dressing ingredients. Toss with the potatoes and serve.

Pesto Besto

Janet here: I'm in serious salad mode with the summer having arrived and at least semi-hot weather here in the Northeast. Grilling some veggies, fish or chicken outside and adding a little salad is the perfect easy dinner in the summer.

For most of my adult life, potato salad was one version and one version only: the potato salad I grew up eating and recreated once I was cooking on my own. (You can get the recipe here.)

As I've become a more accomplished cook over the years, I've realized that there are actually about a gazillion potato salad recipes out there. Here's a variation on potato salad I created this past weekend that only requires a few ingredients. It takes advantage of another summer wonder: fresh basil.

Pesto Potato Salad

ingredients
1 1/2 pounds small red potatoes
1 medium red pepper, seeded and diced
1 medium yellow pepper, seeded and diced
1/3ish cup pesto (I used some made at a local farm but if you want to make your own, try Rachel's recipe here)
salt and pepper to taste

method
Cook the potatoes for about 20 minutes in boiling water. Don't overcook because mushy potato salad is just gross. Drain the potatoes and cool until ready to handle. Cut into quarters and put in a large bowl.

Add the rest of the ingredients and toss gently. Put in the fridge to cool for at least two hours. Serve and enjoy...

What's your go-to potato salad?

Simple Summer Salad

Janet here: One of the many wonders of summer is the variety of salad options. Sure, you can cobble together something more than lettuce and carrots in the winter, but it's trickier and the options are more limiting. In the summer, though, the veggies are fresh and plentiful and eating a huge salad for dinner is more appealing than winter when you're often craving something hot and gut-gripping to help you make it through another cold cold day. Salad is as light as a summer's day itself.

Here's a pasta salad I made recently for a crowd of relatives. I can't wait to try it in the height of tomato season. What's your go-to summer salad?

Sun-Dried Tomato Pasta Salad
serves 6-8

ingredients
1/2 pound fusilli or some curly pasta
1 pound ripe tomatoes, medium diced
3/4 cup kalamata olives, pitted and diced
1 pound fresh mozzarella, cut into cubes
6 sun-dried tomatoes, drained and chopped into bite-size pieces

for the dressing
5 sun-dried tomatoes, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 clove garlic, minced
1 teaspoon capers, drained
salt and pepper to taste

1 cup grated Parmesan cheese
1 cup julienned fresh basil

method
Cook the pasta on the stove. Drain and set aside in a large bowl.

Cut up the olives, 6 sun-dried tomatoes, mozzarella and add to the bowl when the pasta is cool.

To make the dressing, mix all the dressing ingredients in a food processor until well mixed. Add to the large bowl and mix well. Season to taste.

When ready to serve, add the Parmesan and basil.

It's Hot (Finally!). Salad Time

Janet here: I don't know about you but one way in which I've become wiser over the years is discovering that salad is actually a lot more than just some iceberg lettuce with a tomato or cucumber thrown in for good measure. It's been a happy revelation, especially in the summer months when turning on the oven or cooking over the hot stove loses some of its appeal. With salad you can toss a few ingredients together, add a dressing and voila! instant dinner. Want to add a little something from the grill, go for it.

The other appeal of salads is their easy transportability for picnics and other outdoor outings. We had relatives visiting from England over the weekend and an outdoor concert with a picnic was part of the plan. I made these two salads ahead of time and we were good to go. Add some beverages, paper plates and these killer cookies I made (more on these another time) and we were ready to dance to Broadway show tunes under the tent.

The first salad I made was this fabulous Chinese chicken salad from the Barefoot Contessa. If you haven't made this yet, I don't know what you are waiting for. I have never made it to anything but rave reviews.

I also made a roasted veggie salad. I'll provide the basic recipe below but really this is a recipe that screams for some improvisation. Use whatever veggies you like best. Add some additional seasoning — soy sauce? chili powder? — to the dressing. Be brave. It's really almost impossible to ruin. :)

Happy outdoor eating!

Roasted Veggie Salad
serves 6

ingredients
veggies of your choice, sliced for roasting. I used a red pepper and yellow pepper, and a large red onion
1/2 pound or so of orzo
about 2 tablespoons olive oil for roasting the veggies; about 1/4 cup or so for the dressing
4 scallions, diced
juice of two lemons
salt and pepper to taste
about 1/4 cup of pine nuts
about 3/4 cup of feta cut in small 1/2-inch blocks rather than crumbled


method
Heat the oven to 400 degrees. Cut up the veggies and place in a large roasting pan. Add about 2 tablespoons of oil, salt and pepper. Toss until well coated. Place in the oven and roast for about 40 minutes. I turn them a bit at 20 minutes to make sure they're getting fairly evenly browned. Take out of oven and let cool.

Cook the orzo according to directions on the box. Rinse with cool water, drain and put in a large bowl.

Whisk together the 1/4 cup of olive oil, lemon juice and additional salt and pepper to taste. Toss with the orzo.
Once the veggies are cool, add them to the orzo. Toss and then add the feta and pine nuts and toss more gently.
Serve cold or room temperature (my preference).

Soup and Beer

It's the first Friday of the month. You know what that means: Mike the Gay Beer guy is back to post, this time about veggies and IPAs....

As Janet and Rachel can attest, I grew up in the mountains of Connecticut (actually to be quite honest, our house was just around the corner from their house). Surrounded by the woods, bugs and small town New England, every other home seemed to have its personal garden for summertime, home cooked, veggie goodness! My next-door neighbors were the sweetest people; I forget what the husband did, but the wife was the retired home economics teacher for the town’s high school. They maintained a garden (to me, it was a small farm... but they referred to it as a garden), and always had fresh fruits and veggies throughout the spring summer and fall!

I have two food memories from them...well, three: Every Halloween they would hand out fresh apples from their trees, our family was invited over every summer for the freshest strawberry shortcakes EVER, and their mini-farm/garden ALWAYS included rows and rows and ROWS of corn! There was always an abundance, so my sister and I would go over a few times a week and pick the sweetest and freshest corn I think I’ve ever ha, certainly fresher than the supermarkets, and it possibly could rival the road-side farm stand.

Since I’m a big fan of summer soups, I thought I would include this recipe. You can almost throw anything into the pot and have it be fantastic, but make sure you find the freshest ingredients possible. I try to include corn, squash, and fennel; for our summer produce, we head to the City Market in Kansas City. Saute, blend, simmer, serve...it can’t be simpler!


Fresh Veggie Summer Soup
Makes enough for 2 with leftovers


ingredients
6 pieces of bacon
2 earns of corn
1 yellow squash
1 large or 2 small Ppotatoes
1 fennel bulb
3 - 4 cups chicken stock
¼ - ½ teaspoon cayenne pepper
fennel fronds for garnish



method
Prep all your ingredients: dice the bacon and set aside, remove the corn from the cob, and cut the rest of the veggies into a medium dice.

Brown the bacon in a large dutch oven or large soup pot. After the fat has rendered, remove the bacon and set aside. (Since my getting-ready-for-summer diet hasn’t being working as planned, despite training for a half marathon in a month and then a full marathon in October, we’re omitting the bacon ...use your healthy oil of choice) Saute the corn, squash, potato, and fennel in the bacon fat (or oil) until lightly browned, about 5 minutes. Add the stock.




Now you have some options. If you want more of a chunky soup, you can bring the pot to a simmer and serve once everything has cooked through. You can also blend part or all of the soup in a blender (being very careful as hot liquids in a blender have potential to cause injury). Whatever you decide, finish the soup by cooking it through and season with salt, pepper (I like adding red pepper flakes in addition to black pepper), and the cayenne. When ready to serve, garnish with the bacon (I admit, the soup was still good even without all the bacon... it’s your choice) and fronds!



Beer Style and Recipe of the Month

IPA (aka India Pale Ale)

This is one of my favorite styles to drink and brew because it is so versatile; almost every brewer makes a few different versions of these, and it has become the standard measure for most commercial operations in the United States. Saying you will brew an IPA is like saying you’re going to bake bread...will it be wheat, rye, raisin, sourdough? All of them are bread, but each version will taste different. An IPA is much the same way: You can vary the grains, hops, and yeast, and still call the result an IPA (assuming you stay within a broad set of guidelines).

That being said, there is such a thing called “good taste,” and, although there are many variations, it all has to come together for a worthy product. IPAs can be sweet or dry, light or dark (relatively), high or low in alcohol... more often than not, they are hoppy with full hop aroma. In the United States, this usually includes citrusy hop aromas... mmm mmm good!!! In my opinion, a crisp, clean IPA on a summer evening is just FANTASTIC. If you’re not able to make your own, check out these fine comerical examples: Dogfish Head’s 60 Minute IPA, Stone’s Arrogant Bastard,

There is so much to discuss regarding IPAs...it requires more space than I have here and on my blog. But I’ve tried to at least start the ball rolling! Check out my blog at: http://mikesbeerguyblog.blogspot.com for additional info. I briefly discuss the history, variables, and a mini formula for how to create one of your own!

When I designed this recipe, Amarillo Hops were in abundance. Now they are very hard to find. You can sub Cascade (one of my other favorite American hops) or any one of the American “C” hops. But here is the original version:


Batch of the Moment

OG: 1.067

FG: 1.017

ABV: 6.5%

IBU: 59


15 lbs American 2-Row

4 oz Crystal 60

4 oz Crystal 40

1 ½ oz Columbus Hops - 60 min

1 oz Amarillo Hops - 10 min

½ oz Amarillo Hops - 2 min

½ oz Columbus Hops - Flameout

½ oz Amarillo Hops - Dry Hop

House yeast (Pacman)

Mash dry at 149* F or lower for 60 - 90 min (feel free to add ½ - 1 lb of table sugar to help dry the beer out). Sparge and lauter as usual. Follow the hopping schedule. To ferment, I suggest a low temperature; I’ve used Pacman as low as 60* without any problems, but if you sub WLP001/WY1056/US05, maybe try in the 62-65 range to ensure full attenuation. After fermentation has completed, add the dry hops. When everything has become nice and happy (yes that’s the technical term), bottle or keg; carbonate in the medium range.


Cheers

For a discussion on IPAs...check out: http://mikesbeerguyblog.blogspot.com

Zucchini Salad

Hey Rachel

Summer is coming to a close here in the Northeast. The days have lost their humidity, the nights are cooler and the trees are tinged at the edges with reds and oranges. But having just visited you in the Land of Perpetual Fresh Produce, I know this whole seasonal autumnal thing isn't really part of your life. I mean I saw boxes upon boxes of fresh just-picked strawberries for god's sake when I was out there. Meanwhile the freshest fruit you're going to be seeing our way starting very soon and for the coming months is apples, apples, apples.

So as summer wanes, I'm passing on this really wonderful zucchini salad. We still have zucchini galore out here and I know you have them all the time. I have made this twice. The first time was for Susan and Mark after a day together at the Rhode Island shore. Susan called the next morning for the recipe so she could make it for her family that very night. Now that's a recipe worth saving. I tried to load a photo for all to see, but the internet wasn't cooperating...Hope you enjoy it.

XO
Mom

Summer Zucchini Salad
serves 4

ingredients
1 large zucchini, grated
1/2 cup toasted pine nuts
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup coarsely grated Parmesan cheese
salt and pepper to taste

method
Grate the zucchini. Toast the pine nuts lightly on top of the stove, stirring so they don't burn. Don't use any oil to do this. Mix with the grated zucchini

In a jar with a lid, mix the lemon juice, olive oil and salt and pepper. Shake well until the olive oil and lemon juice have emulsified. Pour over the zucchini and mix well. Stir in the Parmesan until just blended. Don't overmix. Serve at room temperature.

Meatless Mondays: Couscous and Tofu Salad

Rachel here: Quality and quantity are where it's at these days in our house. As we emerge from the shadows of new parenthood (ok, as we try to...), one of our focuses is on eating better. As I told my brother S in my bon voyage post to him as he prepared to leave for college, eating well--for me!--really facilitates taking care of myself in general. We also aim to be realistic, though, and know that there are definitely days in each week where either the energy to cook or the time (M reserves the right to demand to be held at any moment) might fail to manifest. This is where today's post comes in: a big, healthy salad that we ate for several days, thereby satisfying both the quality and the quantity requirements.

ingredients
1/2 c. couscous (before cooking)
12 oz. extra firm tofu
1/4+ tspn. kosher salt
1 small lemon
olive oil
soy sauce
1 small white onion
1 ear corn
2/3 of a large carrot
1/2 large heirloom tomato

method
Crumble tofu and marinate in 1/4 tspn. kosher salt, the juice from the lemon, and a few dashes of soy sauce and olive oil. Saute until crisp and let cool. Chop the onion into large pieces and saute until browned and sweet. Cool. In a large bowl, combine the couscous, tofu, onion, corn, carrot (I shred mine) and chopped up tomato. Add salt and pepper as needed to adjust the flavor. When I served it I added avocado, but the salad is good without it. If you're going to serve it with avocado, don't add it until right before serving so that it doesn't brown. Enjoy!

Holy Guacamole!

Rachel here: There are few things better than good avocados, I think. I've always loved them, but once I became pregnant with M I became kind of obsessed because they're a superfood of sorts. A superfood that is easy to eat? Sold. At some point during my pregnancy I began eating avocados sprinkled with a dash of salt nearly everyday. Anyway, fast forward to last night and we're not only in the peak of avocado season but M was in the midst of a hearty evening nap.


The stars rarely align so nicely. Anyway, John and I tiptoed away from our sleeping baby into the kitchen and I sliced into the avocados I'd bought earlier that day. One taste and I knew that I'd be forgoing a more involved guacamole in favor of the simplest version possible. These were the creamiest, most perfect avocados around.


I made a little side salsa with the ingredients I'd bought on the chance that the avocados weren't so wonderful. We popped open a bag of corn chips and a couple of beers and stood in the kitchen relishing the quiet and each other's company as the evening settled in around us. It was so simple and so wonderful.


ingredients
4 extra large avocados
1 medium white onion, diced
4 medium roma tomatoes, diced
1 small lime
1/2 a medium lemon
3/4 tspn. salt, divided

method
Scoop avocado into a medium bowl and squeeze the juice from one lime over it. Add 1/2 tspn. salt and mash with a fork (I like mine chunky). In a separate bowl (or the same one if the avocados aren't great), combine tomatoes, onion, juice from the half lemon and the remaining 1/4 tspn. salt. Mix and serve with the guacamole and chips. Enjoy!



Janet here: I don't make guacamole often for one simple reason: I would eat the whole damn bowl. Yup, I love it, especially guacamole that's got a little zing to it. Sadly in the Northeast, buying ripe avocados is virtually impossible so you have to plan ahead if you want to get your guacamole fix to give them time to ripen. (Another example of California's food superiority.)

Anyway if you want an avocado fix, this salad adapted from the Barefoot Contessa at Home does the trick quite nicely. It's easy to whip up and makes a nice side salad on a hot summer night when turning on the oven is the last thing on your to-do list.


Guacamole Salad
serves 4

ingredients
1/2 pint grape tomatoes, halved
1/2 yellow bell pepper, diced into 1/2 inch pieces, seeded
7 oz black beans, rinsed and drained
1/2 cup diced red onion
1 tablespoon minced jalapeno peppers
1/4 teaspoon lime zest
1/4 cup lime juice
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper
2 ripe avocados, seeded and peels, 1/2 inch diced


method
Place the tomatoes, pepper, black beans, red onions, peppers and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve, fold in the avocados. Check the seasoning and serve at room temperature.

Shrimp Salad

Janet here: It's hotter than Hades here in the Northeast, a distinct difference from the Bay area in California where the top temperature last week was about 75 degrees. I have to say I did not miss the heat and humidity of the Northeast. But here I am and so I decided to offer up something on the cool side for a hot night. Yes, you have to cook the orzo and quickly roast the shrimp either on the grill or in the oven, but that's temporary heat my friends. Add a little bread and you've got a complete (and delicious I might add) meal.

Roasted Shrimp and Orzo Salad
serves 4
adapted from The Barefoot Contessa at Home

ingredients
salt and olive oil
1/2 pound orzo
1/3 cup lemon juice
salt and pepper to taste
1 pound shrimp, peeled and deveined (I am kind of a fanatic about this part)
1/2 cup minced scallions, white and green parts
1/2 cup fresh dill, chopped
1 tablespoon dried parsley
1 small cucumber, peeled and diced in medium pieces
1/3 cup red onion, diced
1/2 pound feta cheese, crumbled

method
Heat oven to 400 degrees
Fill a pot with salted water with a splash of olive oil. Bring the water to a boil and add the orzo. Simmer for about 10 minutes until al dente. Drain and put in a large bowl.

Whisk together the lemon juice, olive oil, salt and pepper. Pour over hot pasta and stir well.

Place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper to taste. Toss to combine and then spread in a single layer. Roast about 5 minutes. Don't overcook.

Add the shrimp to the orzo. Add the scallions, dill, parsley, cucumber, onion and salt and pepper to taste. Toss well. Add feta and stir. Set aside at room temperature for 1 hour to allow flavors to blend or refrigerate overnight. Bring back to room temperature before serving.

Meatless Mondays: Beans and Corn Anyone?

Janet here: I got this recipe from my friend Betsy, who got it from her friend Julie who got it who knows where. I just love that about recipes — that they're about nourishing your stomach but that they're about nourishing so much more. In this case, I can remember when Betsy made this for me and when she gave me the recipe. It's just one of many shared moments we have together and I love that I can't ever serve this salad without thinking of her.

While not a meal unto itself, you could easily add a green salad, a little bread and maybe some cheese, and have a lovely cold summer dinner for a hot day. Here's hoping you will share this with someone you love. Enjoy!

Corn and Bean Salad
serves a bunch

ingredients
2 cans corn
2 cans black beans, rinsed
1 red pepper, diced
1 red onion, peeled and diced
3 teaspoons chili powder
1/4 teaspoon garlic powder
salt and pepper to taste

for dressing
2 tablespoons balsamic vinegar
2 tablespoons lime juice
2 tablespoons olive oil
chopped cilantro to taste

method

In a small bowl, mix the dressing ingredients and let sit.

In a large bowl mix the other ingredients. Then add the dressing and toss well. Check seasonings. I often add chili powder or some hot sauce because that's how we roll in our family. Refrigerate. The longer this sits, the better it tastes.