Confetti Coleslaw

Monday, March 30, 2015

Confetti coleslaw by Eve Fox, The Garden of Eating, copyright 2015

Cabbage has won a firm place in my affections in recent years. It may be humble but it has hidden depths. Try roasting it and you'll see what I mean - it brings out an amazing, mellow sweetness and a depth of flavor that is as surprising as it is delicious. But I've also come to appreciate it raw, something I attribute almost entirely to my beloved handheld mandolin (more on why it's a great tool) which makes slicing it thinly the work of a moment and transforming it from a veggie with a decidedly pedestrian reputation into something airy and even rather elegant.

And cabbages are so beautiful - check out the intricate maze that's hiding inside a red cabbage - it looks to me like it wants to be noticed.

Removing the core from the cabbage Eve Fox, The Garden of Eating, copyright 2014

Coleslaw can be so good - crispy-crunchy with a nice little zing from the vinegar and the right mix of salty and sweet. This one is as quick and simple as it is tasty. Cabbage, red onion, and yellow and orange carrots both for the color and for their sweetness. Sometimes I also add some apple which adds a lovely crunchy sweetness but does not hold up very well so it's better if you're planning to eat it all in one sitting rather than storing some in the fridge.

Cabbage, red onion & carrots for the confetti coleslaw by Eve Fox, the Garden of Eating, copyright 2015

One of the secrets to the flavor of this slaw is the crushed caraway. I love the taste - warm and sweet with hints of both fennel and cumin. Plus, I like anything that reminds me of a really good Jewish rye bread...

Crushing the caraway seeds by Eve Fox, The Garden of Eating, copyright 2015

The dressing is simple - apple cider vinegar, mayonnaise, salt, pepper, caraway, a glug of honey, and a spoonful of Dijon mustard.

Dressing the confetti coleslaw by Eve Fox, the Garden of Eating, copyright 2015

Then toss it all together. Take a bite and adjust the seasonings to your taste. That's it. Keeps well in the fridge for several days and even gets a bit tastier as the flavors have a chance to meld.

Confetti coleslaw by Eve Fox, The Garden of Eating, copyright 2015

This is a great accompaniment to these wonderful vegetarian barbecue baked beans and maple sage buttermilk cornbread as well as all manner of sandwiches and burgers.

-- print recipe --Confetti Coleslaw
Serves 4-6 as a side

Ingredients

* 1/2 head cabbage, core removed, thinly sliced
* 2-3 carrots, peeled and shredded on a box grater
* 1/4 red onion, thinly sliced
For the dressing
* 1/3 cup mayonnaise
* 1/4 cup apple cider vinegar
* 1 Tbsp honey
* 1 Tbsp Dijon mustard
* 1-2 tsps caraway seed, crushed (I use a mortar and pestle to rough them up some but you can certainly leave them whole if you prefer that)
* 1-2 tsps sea salt
* 1 tsp freshly ground black pepper

Directions

Place the grated and shredded vegetables in a medium bowl. Whisk the dressing together in a small bowl or glass until smooth then pour over the vegetables and stir to make sure everything is well-coated before serving. Store in a container with a tight-fidding lid in the refrigerator./div>

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Gingery Miso Peanut Sauce - Make a LOT!

Monday, March 23, 2015

Blending the miso peanut sauce in the Cuisinart by Eve Fox, The Garden of Eating, copyright 2015

I like to make a big batch of this nutty, sweet, gingery sauce to use in lots of ways throughout the week - as the dressing for a rice bowl, as a sauce for baked tofu, as a dip for carrot and cucumber sticks, a marinade for grilled chicken, and more.

It does require a little slicing and dicing and the use of a food processor but it's really pretty easy, especially if you are in the habit of washing your Cuisinart in the dishwasher.

I use garlic - not too much since I don't enjoy the feeling of being a firebreathing dragon after eating a garlic-laced meal.

Chopping garlic by Eve Fox, The Garden of Eating, copyright 2015

And plenty of ginger - peel it and dice it unless your food processor is magical and can somehow transform something so tough and fibrous into smooth and creamy without some initial assistance.

Chopping ginger by Eve Fox, The Garden of Eating, copyright 2015

A bunch of miso paste. I've been using this mellow, white miso but that doesn't mean you have to if you prefer a different kind.

Mellow white miso by Eve Fox, The Garden of Eating, copyright 2015

Even more peanut butter, some soy sauce, a little toasted sesame oil, a little chili paste or sriracha, some rice mirin and a little bit of brown sugar though you may want to skip that if you use a peanut butter that has sugar added to it, and a few grinds of white pepper.

Blending the miso peanut sauce in the Cuisinart by Eve Fox, The Garden of Eating, copyright 2015

I turn it on and add some hot water via the top to thin it and help make it creamy and smooth.

Blending the miso peanut sauce in the Cuisinart by Eve Fox, The Garden of Eating, copyright 2015

Take the top off, taste it and adjust the ingredients to your taste. Then transfer it to a glass storage container with a tight-fitting lid and put it in the fridge, it should keep for at least a week if not two or more but chances are you'll eat it all much more quickly. Below is a pic of one of my favorite meals, baked sweet potatoes, roasted broccoli & spring onions, fried tofu, a little bit of pickled daikon and carrots and lots and lots of this delicious sauce. It ties the meal together in the most delightful way.

Tofu with peanut sauce, roasted broccoli & spring onions, brown rice & pickled daikon by Eve Fox, The Garden of Eating, copyright 2015

If you want to take this in more of a Thai direction, add coconut milk, up the chili paste a bit and add some fish sauce. The fish sauce is stinky but adds an incredible, salty, rich flavor. Have a good Meatless Monday, y'all.

-- print recipe --Gingery Miso Peanut Sauce
Makes a little more than 2 cups

Ingredients

* 1 large clove garlic, minced or pressed
* 1 2-inch knob of fresh ginger, peeled and diced
* 1/2 cup natural (the kind that separates into solids and oil), unsalted peanut butter
* 1/4 cup white miso paste
* 1/4 cup soy sauce
* 1/4 cup rice mirin (if you don't have this on hand, substitute either fresh lime juice or apple cider vinegar)
* 2 Tbsps brown sugar
* 2 tsps chili paste - I like Thai Kitchen's roasted red chili paste because it's not very hot and has a nice complex, salty flavor
* 1 Tbsp toasted sesame oil
* 1/4- 1/2 cup hot water to thin the sauce
* A few grinds of white pepper

Directions

1. Place all the ingredients except for the water in the bowl of your food processor and blend for 1-2 minutes, pouring the water in through the tube, until it reaches a consistency you like.

2. Turn it off, remove the top and taste it then adjust the flavors, as needed. You may want it saltier, sweeter, spicier, etc. Once you're happy with it, store in the refrigerator in a glass container with an airtight lid. Make ahead of time if possible, the flavors only improve with time.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Carbonated Maple Sap - Fizzy, Cold & Slightly Sweet

Wednesday, March 18, 2015

The thaw has finally arrived and not a moment too soon. We're getting down to the dregs of our woodpile and I am heartily sick of trying to entertain my kids indoors and of the overlapping symphony of colds, flus and stomach bugs we've been treated to this winter.

Woodpile is getting rather low by Eve Fox, The Garden of Eating, copyright 2015

With the thaw comes maple sugaring season and this simply delightful seasonal beverage.

Bucket for maple sugaring by Eve Fox, The Garden of Eating, copyright 2015

All credit for this drink goes to my husband who came up with the idea, drilled the holes, put the spiles (great vocab word, right?!) into four of our maples, collected the sap and borrowed the SodaStream from my in-laws.

Carbonate maple sap a.k.a. maple seltzer by Eve Fox, The Garden of Eating, copyright 2015

IT IS SO GOOD - subtly sweet with a flavor that can only be described as mapley (so much for originality...) and a delightful fizz that feels like Spring bubbling up in your veins.

The older child is addicted. And, yes, he is wearing an American flag pin - why should the flag be the exclusive province of conservatives?

Will drinking carbonated maple sap by Eve Fox, The Garden of Eating, copyright 2015

It probably goes without saying but maple seltzer is best when made with just-gathered sap that's still cold from the tree. If you need to wait a while, refrigerate the sap as it will go bad if it gets too warm.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, March 30, 2015

Confetti Coleslaw

Confetti coleslaw by Eve Fox, The Garden of Eating, copyright 2015

Cabbage has won a firm place in my affections in recent years. It may be humble but it has hidden depths. Try roasting it and you'll see what I mean - it brings out an amazing, mellow sweetness and a depth of flavor that is as surprising as it is delicious. But I've also come to appreciate it raw, something I attribute almost entirely to my beloved handheld mandolin (more on why it's a great tool) which makes slicing it thinly the work of a moment and transforming it from a veggie with a decidedly pedestrian reputation into something airy and even rather elegant.

And cabbages are so beautiful - check out the intricate maze that's hiding inside a red cabbage - it looks to me like it wants to be noticed.

Removing the core from the cabbage Eve Fox, The Garden of Eating, copyright 2014

Coleslaw can be so good - crispy-crunchy with a nice little zing from the vinegar and the right mix of salty and sweet. This one is as quick and simple as it is tasty. Cabbage, red onion, and yellow and orange carrots both for the color and for their sweetness. Sometimes I also add some apple which adds a lovely crunchy sweetness but does not hold up very well so it's better if you're planning to eat it all in one sitting rather than storing some in the fridge.

Cabbage, red onion & carrots for the confetti coleslaw by Eve Fox, the Garden of Eating, copyright 2015

One of the secrets to the flavor of this slaw is the crushed caraway. I love the taste - warm and sweet with hints of both fennel and cumin. Plus, I like anything that reminds me of a really good Jewish rye bread...

Crushing the caraway seeds by Eve Fox, The Garden of Eating, copyright 2015

The dressing is simple - apple cider vinegar, mayonnaise, salt, pepper, caraway, a glug of honey, and a spoonful of Dijon mustard.

Dressing the confetti coleslaw by Eve Fox, the Garden of Eating, copyright 2015

Then toss it all together. Take a bite and adjust the seasonings to your taste. That's it. Keeps well in the fridge for several days and even gets a bit tastier as the flavors have a chance to meld.

Confetti coleslaw by Eve Fox, The Garden of Eating, copyright 2015

This is a great accompaniment to these wonderful vegetarian barbecue baked beans and maple sage buttermilk cornbread as well as all manner of sandwiches and burgers.

-- print recipe --Confetti Coleslaw
Serves 4-6 as a side

Ingredients

* 1/2 head cabbage, core removed, thinly sliced
* 2-3 carrots, peeled and shredded on a box grater
* 1/4 red onion, thinly sliced
For the dressing
* 1/3 cup mayonnaise
* 1/4 cup apple cider vinegar
* 1 Tbsp honey
* 1 Tbsp Dijon mustard
* 1-2 tsps caraway seed, crushed (I use a mortar and pestle to rough them up some but you can certainly leave them whole if you prefer that)
* 1-2 tsps sea salt
* 1 tsp freshly ground black pepper

Directions

Place the grated and shredded vegetables in a medium bowl. Whisk the dressing together in a small bowl or glass until smooth then pour over the vegetables and stir to make sure everything is well-coated before serving. Store in a container with a tight-fidding lid in the refrigerator./div>

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, March 23, 2015

Gingery Miso Peanut Sauce - Make a LOT!

Blending the miso peanut sauce in the Cuisinart by Eve Fox, The Garden of Eating, copyright 2015

I like to make a big batch of this nutty, sweet, gingery sauce to use in lots of ways throughout the week - as the dressing for a rice bowl, as a sauce for baked tofu, as a dip for carrot and cucumber sticks, a marinade for grilled chicken, and more.

It does require a little slicing and dicing and the use of a food processor but it's really pretty easy, especially if you are in the habit of washing your Cuisinart in the dishwasher.

I use garlic - not too much since I don't enjoy the feeling of being a firebreathing dragon after eating a garlic-laced meal.

Chopping garlic by Eve Fox, The Garden of Eating, copyright 2015

And plenty of ginger - peel it and dice it unless your food processor is magical and can somehow transform something so tough and fibrous into smooth and creamy without some initial assistance.

Chopping ginger by Eve Fox, The Garden of Eating, copyright 2015

A bunch of miso paste. I've been using this mellow, white miso but that doesn't mean you have to if you prefer a different kind.

Mellow white miso by Eve Fox, The Garden of Eating, copyright 2015

Even more peanut butter, some soy sauce, a little toasted sesame oil, a little chili paste or sriracha, some rice mirin and a little bit of brown sugar though you may want to skip that if you use a peanut butter that has sugar added to it, and a few grinds of white pepper.

Blending the miso peanut sauce in the Cuisinart by Eve Fox, The Garden of Eating, copyright 2015

I turn it on and add some hot water via the top to thin it and help make it creamy and smooth.

Blending the miso peanut sauce in the Cuisinart by Eve Fox, The Garden of Eating, copyright 2015

Take the top off, taste it and adjust the ingredients to your taste. Then transfer it to a glass storage container with a tight-fitting lid and put it in the fridge, it should keep for at least a week if not two or more but chances are you'll eat it all much more quickly. Below is a pic of one of my favorite meals, baked sweet potatoes, roasted broccoli & spring onions, fried tofu, a little bit of pickled daikon and carrots and lots and lots of this delicious sauce. It ties the meal together in the most delightful way.

Tofu with peanut sauce, roasted broccoli & spring onions, brown rice & pickled daikon by Eve Fox, The Garden of Eating, copyright 2015

If you want to take this in more of a Thai direction, add coconut milk, up the chili paste a bit and add some fish sauce. The fish sauce is stinky but adds an incredible, salty, rich flavor. Have a good Meatless Monday, y'all.

-- print recipe --Gingery Miso Peanut Sauce
Makes a little more than 2 cups

Ingredients

* 1 large clove garlic, minced or pressed
* 1 2-inch knob of fresh ginger, peeled and diced
* 1/2 cup natural (the kind that separates into solids and oil), unsalted peanut butter
* 1/4 cup white miso paste
* 1/4 cup soy sauce
* 1/4 cup rice mirin (if you don't have this on hand, substitute either fresh lime juice or apple cider vinegar)
* 2 Tbsps brown sugar
* 2 tsps chili paste - I like Thai Kitchen's roasted red chili paste because it's not very hot and has a nice complex, salty flavor
* 1 Tbsp toasted sesame oil
* 1/4- 1/2 cup hot water to thin the sauce
* A few grinds of white pepper

Directions

1. Place all the ingredients except for the water in the bowl of your food processor and blend for 1-2 minutes, pouring the water in through the tube, until it reaches a consistency you like.

2. Turn it off, remove the top and taste it then adjust the flavors, as needed. You may want it saltier, sweeter, spicier, etc. Once you're happy with it, store in the refrigerator in a glass container with an airtight lid. Make ahead of time if possible, the flavors only improve with time.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Wednesday, March 18, 2015

Carbonated Maple Sap - Fizzy, Cold & Slightly Sweet

The thaw has finally arrived and not a moment too soon. We're getting down to the dregs of our woodpile and I am heartily sick of trying to entertain my kids indoors and of the overlapping symphony of colds, flus and stomach bugs we've been treated to this winter.

Woodpile is getting rather low by Eve Fox, The Garden of Eating, copyright 2015

With the thaw comes maple sugaring season and this simply delightful seasonal beverage.

Bucket for maple sugaring by Eve Fox, The Garden of Eating, copyright 2015

All credit for this drink goes to my husband who came up with the idea, drilled the holes, put the spiles (great vocab word, right?!) into four of our maples, collected the sap and borrowed the SodaStream from my in-laws.

Carbonate maple sap a.k.a. maple seltzer by Eve Fox, The Garden of Eating, copyright 2015

IT IS SO GOOD - subtly sweet with a flavor that can only be described as mapley (so much for originality...) and a delightful fizz that feels like Spring bubbling up in your veins.

The older child is addicted. And, yes, he is wearing an American flag pin - why should the flag be the exclusive province of conservatives?

Will drinking carbonated maple sap by Eve Fox, The Garden of Eating, copyright 2015

It probably goes without saying but maple seltzer is best when made with just-gathered sap that's still cold from the tree. If you need to wait a while, refrigerate the sap as it will go bad if it gets too warm.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.