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-fitting lid in the refrigerator.

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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.

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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.

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Nutty Forbidden Rice, Roasted Beet & Kale Salad

Monday, March 16, 2015

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

This is a gem of a salad. I have to thank my friend Margaret Mary for bringing it to a Superbowl Party last month. Although it did not necessarily fit into the theme of deep fried appetizers, it blew me away with its wonderful flavors, nutty heartiness and beautiful colors. I quizzed her about the ingredients and then recreated it at home a few days later with great results.

Forbidden rice by Eve Fox, The Garden of Eating, copyright 2015

It features "Forbidden Rice" a kind of Chinese black rice that is so nutritious it is rumoured to have been reserved for royalty only. Whether that's true or just a clever marketing gimmick, it's clear that this is a tasty rice packed with antioxidants known as anthocyanins - the same kind found in blueberries and acai and that sort of uber healthy thing.

Cooking the Forbidden rice by Eve Fox, The Garden of Eating, copyright 2015

More importantly (to me, at least), it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Plus there's the color. In dried form, it looks almost black. When you cook it, it turns a pretty purple-red color.

Kale brings its hearty, slightly sweet, vaguely mineraly flavor and provides a rich green base for this colorful salad. If you're interested in the health benefits, kale is truly a superpower, offering protein, fiber, Vitamins K, C and A, folate and lots of other goodies.

Kale for the forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Roasting the beets brings out their natural sweetness and makes them mellow and just the right amount of soft.

Washing beets by Eve Fox, Garden of Eating blog, copyright 2012

The dressing is simple and good - garlic, apple cider vinegar, olive oil and whole grain mustard.

Dressing for the Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Toasted pecans amp up the nutty, slightly sweet profiles and add some crunch.

Toasting the pecans for the Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Toss it all together, then drench it in the dressing and let it sit for a while in the fridge to soften the kale and let the flavors meld.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

It's so hearty that it keeps well for several days in the fridge. Happy Meatless Monday to you!

-- print recipe --Forbidden Rice, Roasted Beet & Kale Salad
Adapted slightly from Allison Day's lovely recipe in the New York Times
Serves 4-6

Ingredients

For the salad

* 1 lb beets (you can use any color you like though there is something nice about the deep color of red beets)
* ⅔ cup uncooked black rice (I used Lotus Foods' Forbidden rice but you could use Lundberg Farms Black Japonica or any black or purple rice
* 1 ⅓ cup water
* ½ cup pecans, roughly chopped
* 1 bunch organic kale, washed and dried, ribs removed, chopped or shredded

For the dressing

* 2 Tbsps apple cider vinegar
* 2 Tbsps olive oil (you could also use walnut oil if you're into nuttiness)
* 1 Tbsp whole grain mustard
* 1 clove garlic, pressed or minced
* 1 tsp dried thyme, lightly crumbled with your fingers
* 2 tsps sea salt
* Several grinds of black pepper and more to taste

Directions

1. Start by roasting the beets - if you can, do this step a day or more ahead to save yourself some time. Preheat oven to 400 degrees. Rinse the beets (no need to peel them) and position them on a sheet or two of tinfoil (you want a tight package so they end up kind of steaming in there), drizzle with olive oil and wrap them up well. Roast them for at least an hour and 15 minutes - depending on how large they are, it may take closer to two hours for them to cook all the way through - you can test by removing them and poking with a fork - they're done when the fork sinks easily all the way into the middle of the largest beet. Remove and let cool until you can handle them without burning yourself. Remove the skins - they should slip off with ease and cut off the top and tail. Cut them into bite-sized chunks and set aside.

2. Make the rice - add the rice and water to a medium-sized pot with a tight-fitting lid, bring to a boil then reduce the heat to low, cover and simmer for 40 or so minutes. Fluff the rice.

3. While the rice is cooking, make the dressing, mixing all the ingredients together well with a fork or a whisk. If you have a jar with a tight-fitting lid, you can also just cover it and shake well.

4. Place the chopped kale, diced beets and rice in a pretty bowl that's large enough to mix them all together in comfortably, drizzle the dressing over all and stir well to coat everything. Cover and put in the fridge to "stew" for a while - at least an hour and more is better.

5. Toast the pecans for a few minutes until they're nicely browned and crunchy. I toast mine on a sheet of recycled tinfoil in the toaster oven at 300 for about 5-6 minutes, shaking once to toast them evenly.

6. When you're ready to serve, top the salad with the pecans and toss well. Taste and adjust the seasonings, if needed, and serve.

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Fantastic Falafel a.k.a. Fried Balls of Garbanzo Goodness

Monday, March 9, 2015

Homemade falafel with all the fixings by Eve Fox, The Garden of Eating, copyright 2015

For some reason, I've had failure after failure with boxed falafel mixes. I follow the instructions to the letter but when it comes time to fry or bake the falafel falls apart and I'm left with a crumbly, oily mess that no one can eat. It's mysterious. And embarrassing, especially when I've invited people over - "Come for falafel! ...I mean pizza."

But falafel is such good stuff - tasty, filling, packed with protein and downright good for you - that I decided to try making my own using dried chickpeas. It sounds hard but isn't. And it held together beautifully and my kids actually deigned to eat it which is nothing short of a miracle these days unless I've slaved over a pot of Annie's mac n' cheese (the orange cheddar kind with the mini-shell pastas, to be precise.)

Making falafel from scratch sounds way more intimidating than it actually is. The biggest hurdle is just remembering to soak the chickpeas the night before.

Soaking the chickpeas for falafel by Eve Fox, the Garden of Eating, copyright 2015

I'm making an effort to move away from using canned beans of late. Dried beans have so much going for them - they taste better, they're healthier because there's no can to leach chemicals into the beans, they're easier on the environment, and they're cheaper to boot. But I still use canned beans sometimes and you can certainly use them to make this delicious falafel without any judgment from me. If you do use canned garbanzos, I suggest Eden Organics because I think they are the only company whose cans are BPA-free at this point, regardless of their internal politics.

A few hours before you want to eat the falafel, drain the chickpeas and add the flavorings of your choice to the bowl of your food processor. I used fresh cilantro, scallions, parsley, dried cumin, smoked paprika and garlic -- num-num, as my niece Lila used to say.

Cilantro, parsley, garlic & scallions for the falafel mix by Eve Fox, the Garden of Eating, copyright 2015

Pulse until it is well-blended but not totally pureed.

Mixing the falafel batter in the Cuisinart by Eve Fox, the Garden of Eating, copyright 2015

Then put in a bowl, cover and refrigerate for a few hours.

Homemade falafel batter waiting to be formed into patties by Eve Fox, the Garden of Eating, copyright 2015

Then it's time to shape yer falafels. You can either form little balls or make them slightly larger and smoosh them down to make patties.

Forming the falafel patties by Eve Fox, the Garden of Eating, copyright 2015

I fried these in grapeseed oil - my new favorite frying oil for it's mild taste and high smoke point. I also love using peanut oil but it's hard to find here in the hinterlands. Make sure you have enough oil and that you get it hot enough (but not smoking - that's too hot!) to fry them quickly, otherwise they soak up the oil instead of frying and you'll end up with soggy, greasy falafels.

Frying the homemade falafel patties in grapeseed oil by Eve Fox, the Garden of Eating, copyright 2015

Flip them once and once they're nicely browned all over, drain them on a paper grocery bag - they're so superior to paper towels because they're thicker and it just takes one of them instead of using up half a roll of paper towels. I toss the greasy bag in my woodstove when I'm finished with it.

Homemade falafel patties from scratch by Eve Fox, the Garden of Eating, copyright 2015

Then serve warm with the toppings of your choice. My toppings were inspired by a great falafel place called Chick-O-Pea's that opened all too briefly in our old neighborhood in North Berkeley. They offered a dizzyingly delicious selection of fixings including a ton of tasty pickled veggies and sauces.

Cucumber yogurt herb sauce aka tzatziki or raita by Eve Fox, the Garden of Eating, copyright 2015

I served my falafel with shredded cabbage, chopped tomatoes, my favorite pickled beets, some quick pickled onions, cucumber and herb raita, a brilliantly green chimichurri, and a creamy, garlicky tahini yogurt sauce. If you make any of these sauces, try to make them a day ahead or first thing in the morning as they get better with age.

Truly, a feast for all of the senses as it was also beautiful and smelled divine. And vegan to boot. These can also be gluten-free - just substitute a gluten-free flour for the wheat flour in the recipe. I'm not an expert on gluten-free flours but have used Bob's Red Mill flour with good results in the past.

Homemade falafel with all the fixings by Eve Fox, The Garden of Eating, copyright 2015

Thanks to Kalyn for pointing me to several recipes and happy Meatless Monday to you all.

-- print recipe --Fantastic Falafel
Serves 4 - makes about 20 balls or 12 patties

Ingredients

* 1 cup dried chickpeas or 1 15-16 oz can of chickpeas, drained
* 5 scallions or 1/2 large onion, chopped
* 4 Tbsps chopped fresh parsley
* 4 Tbsps chopped fresh cilantro
* 4 cloves of garlic, minced or pressed (if they're huge, just use 2 or 3 cloves)
* 1 Tbsp dried cumin
* 1 tsp smoked paprika
* 1 tsp sea salt
* 1 tsp freshly ground black pepper
* 1 tsp baking powder
* 4-6 Tbsps flour (or more, if needed)
* A lot of grapeseed or peanut oil for frying

Directions

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Soak overnight and then drain. If you prefer to use canned chickpeas, simply drain them.

2. Place the chickpeas, scallion or onion, garlic, herbs and spices in the bowl of your food processor and blend until well-blended but not pureed. Then sprinkle the baking powder and flour over the mixture and pulse. The goal is to add just enough flour to enable you to form some of this dough/batter into a small ball without it sticking. If you need to add a little bit more flour to achieve that consistency, that's fine.

3. Transfer the dough into a bowl, cover and refrigerate for a few hours. When it's time to get cooking, form the mixture into little walnut-sized balls or make them slightly larger and flatten them into little discs.

4. Pour a good amount of oil (you want to shoot for 2 inches or more) in a cast iron skillet or a heavy-bottomed pot or pan Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Serve in pita or on lettuce with your choice of sauces, pickles and fresh veggies.

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Maple Tours, Tastings & Fun - The Sweetest Season

Wednesday, March 4, 2015


The mercury finally made it past freezing today! Granted, the roads are a mess and will be a mess again tomorrow but what's one more two-hour delay among friends, right? I've given up on getting anything done until Winter finally calls it quits. The good news is that the sleet and mud mark the arrival of maple sugaring season - the sweetest time of year.

We've tapped a few of our sugar maples in preparation for the cold, sweet sap to begin running. Many thanks to our neighbors at the lovely Long-Year Farm for lending us some of their buckets - they're a far cry from the ragtag assortment of yogurt containers and bottles we've used in years past.

Maple Sugaring in Woodstock, NY by Eve Fox, the Garden of Eating, copyright 2015

But you can enjoy this wonderful, uniquely northeastern experience even if you do not have the inclination, the time or the means to tap maple trees, yourself. Browse the listing below of maple festivals, tastings and tours taking place this month here in the Hudson Valley and please suggest any others you know of via comments.

Spiced Butternut Squash Waffles by Eve Fox, The Garden of Eating, copyright 2014

If you're not in the Hudson Valley, March 21-22 is New York State's official Maple Weekend when more than 150 syrup producers will throw their sugar shacks open to the public to learn, taste and stock up on nature’s finest. Check their site to find one near you.

The Ashokan Center's Maple Fest
Saturday, March 7th, 2015 from 11:00 AM - 4:00 PM
$5 per person
477 Beaverkill Rd. Olivebridge, NY 12461

Bowdoin Park's Pancake Breakfast & Maple Open House
Sunday, March 22, 2015, 9:00 - 11:00 AM
Breakfast is $5 per person
5 Eagle View Ln, Poughkeepsie, NY 12590 (Bowdoin Park)

Crown Maple & Madava Farms' Maple Weekends
March 21-22 & 28-29, 2015 from 10:00 AM - 5:00 PM
47 McCourt Road, Dover Plains, NY 12522

Frost Valley YMCA's Maple Sugar Open Houses
Saturday & Sunday March 21-22 & 28-29, 2015 from 10:00 AM – 4:00 PM
2000 Frost Valley Road Claryville, NY 12725

Hudson Highland Nature Museum's Maple Sugar Tours
March 7-8, 14-15, 21-22, 2015 from 10:30 AM - 3:00 PM (tours begin every half hour)
$10/adults - $7/children ages 3-11 Museum members: $7/adults - $4/children.
Muser Drive, across from 174 Angola Road, Cornwall, NY 12518

Phillies Bridge Farm's Maple Festival
Saturday, March 14, 2015 from 11:00 AM - 4:00 PM
$15 per family, $7 per person
45 Phillies Bridge Road New Paltz, NY 12561

Platte Creek Maple Farm's Maple Weekends Open House
Saturday & Sunday, March 21-22 & March 28-29 from 10:00 AM - 3:00 PM
808 Glasco Tpke, Saugerties, New York 12477

Randolph School's Maple Fest
Saturday, March 14 from 11:00 AM - 4:00 PM
$10 for adults, $5 for kids and $25 for a family (up to 5 people)
2467 NY-9D Wappingers Falls, NY 12590

Sharpe Reservation's Sugar Maple Celebration
Saturday, March 21 from 10:00 AM - 4:00 PM
436 Van Wyck Lake Road Fishkill, NY 12524

Teatown Lake Reservation's Sugaring Sundays
Sunday, March 1, 8, 15 from 1:00 - 4:00 PM
1600 Spring Valley Road Ossining, NY 10562

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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-fitting lid in the refrigerator.

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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.

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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.

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Monday, March 16, 2015

Nutty Forbidden Rice, Roasted Beet & Kale Salad

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

This is a gem of a salad. I have to thank my friend Margaret Mary for bringing it to a Superbowl Party last month. Although it did not necessarily fit into the theme of deep fried appetizers, it blew me away with its wonderful flavors, nutty heartiness and beautiful colors. I quizzed her about the ingredients and then recreated it at home a few days later with great results.

Forbidden rice by Eve Fox, The Garden of Eating, copyright 2015

It features "Forbidden Rice" a kind of Chinese black rice that is so nutritious it is rumoured to have been reserved for royalty only. Whether that's true or just a clever marketing gimmick, it's clear that this is a tasty rice packed with antioxidants known as anthocyanins - the same kind found in blueberries and acai and that sort of uber healthy thing.

Cooking the Forbidden rice by Eve Fox, The Garden of Eating, copyright 2015

More importantly (to me, at least), it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Plus there's the color. In dried form, it looks almost black. When you cook it, it turns a pretty purple-red color.

Kale brings its hearty, slightly sweet, vaguely mineraly flavor and provides a rich green base for this colorful salad. If you're interested in the health benefits, kale is truly a superpower, offering protein, fiber, Vitamins K, C and A, folate and lots of other goodies.

Kale for the forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Roasting the beets brings out their natural sweetness and makes them mellow and just the right amount of soft.

Washing beets by Eve Fox, Garden of Eating blog, copyright 2012

The dressing is simple and good - garlic, apple cider vinegar, olive oil and whole grain mustard.

Dressing for the Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Toasted pecans amp up the nutty, slightly sweet profiles and add some crunch.

Toasting the pecans for the Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Toss it all together, then drench it in the dressing and let it sit for a while in the fridge to soften the kale and let the flavors meld.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

It's so hearty that it keeps well for several days in the fridge. Happy Meatless Monday to you!

-- print recipe --Forbidden Rice, Roasted Beet & Kale Salad
Adapted slightly from Allison Day's lovely recipe in the New York Times
Serves 4-6

Ingredients

For the salad

* 1 lb beets (you can use any color you like though there is something nice about the deep color of red beets)
* ⅔ cup uncooked black rice (I used Lotus Foods' Forbidden rice but you could use Lundberg Farms Black Japonica or any black or purple rice
* 1 ⅓ cup water
* ½ cup pecans, roughly chopped
* 1 bunch organic kale, washed and dried, ribs removed, chopped or shredded

For the dressing

* 2 Tbsps apple cider vinegar
* 2 Tbsps olive oil (you could also use walnut oil if you're into nuttiness)
* 1 Tbsp whole grain mustard
* 1 clove garlic, pressed or minced
* 1 tsp dried thyme, lightly crumbled with your fingers
* 2 tsps sea salt
* Several grinds of black pepper and more to taste

Directions

1. Start by roasting the beets - if you can, do this step a day or more ahead to save yourself some time. Preheat oven to 400 degrees. Rinse the beets (no need to peel them) and position them on a sheet or two of tinfoil (you want a tight package so they end up kind of steaming in there), drizzle with olive oil and wrap them up well. Roast them for at least an hour and 15 minutes - depending on how large they are, it may take closer to two hours for them to cook all the way through - you can test by removing them and poking with a fork - they're done when the fork sinks easily all the way into the middle of the largest beet. Remove and let cool until you can handle them without burning yourself. Remove the skins - they should slip off with ease and cut off the top and tail. Cut them into bite-sized chunks and set aside.

2. Make the rice - add the rice and water to a medium-sized pot with a tight-fitting lid, bring to a boil then reduce the heat to low, cover and simmer for 40 or so minutes. Fluff the rice.

3. While the rice is cooking, make the dressing, mixing all the ingredients together well with a fork or a whisk. If you have a jar with a tight-fitting lid, you can also just cover it and shake well.

4. Place the chopped kale, diced beets and rice in a pretty bowl that's large enough to mix them all together in comfortably, drizzle the dressing over all and stir well to coat everything. Cover and put in the fridge to "stew" for a while - at least an hour and more is better.

5. Toast the pecans for a few minutes until they're nicely browned and crunchy. I toast mine on a sheet of recycled tinfoil in the toaster oven at 300 for about 5-6 minutes, shaking once to toast them evenly.

6. When you're ready to serve, top the salad with the pecans and toss well. Taste and adjust the seasonings, if needed, and serve.

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Monday, March 9, 2015

Fantastic Falafel a.k.a. Fried Balls of Garbanzo Goodness

Homemade falafel with all the fixings by Eve Fox, The Garden of Eating, copyright 2015

For some reason, I've had failure after failure with boxed falafel mixes. I follow the instructions to the letter but when it comes time to fry or bake the falafel falls apart and I'm left with a crumbly, oily mess that no one can eat. It's mysterious. And embarrassing, especially when I've invited people over - "Come for falafel! ...I mean pizza."

But falafel is such good stuff - tasty, filling, packed with protein and downright good for you - that I decided to try making my own using dried chickpeas. It sounds hard but isn't. And it held together beautifully and my kids actually deigned to eat it which is nothing short of a miracle these days unless I've slaved over a pot of Annie's mac n' cheese (the orange cheddar kind with the mini-shell pastas, to be precise.)

Making falafel from scratch sounds way more intimidating than it actually is. The biggest hurdle is just remembering to soak the chickpeas the night before.

Soaking the chickpeas for falafel by Eve Fox, the Garden of Eating, copyright 2015

I'm making an effort to move away from using canned beans of late. Dried beans have so much going for them - they taste better, they're healthier because there's no can to leach chemicals into the beans, they're easier on the environment, and they're cheaper to boot. But I still use canned beans sometimes and you can certainly use them to make this delicious falafel without any judgment from me. If you do use canned garbanzos, I suggest Eden Organics because I think they are the only company whose cans are BPA-free at this point, regardless of their internal politics.

A few hours before you want to eat the falafel, drain the chickpeas and add the flavorings of your choice to the bowl of your food processor. I used fresh cilantro, scallions, parsley, dried cumin, smoked paprika and garlic -- num-num, as my niece Lila used to say.

Cilantro, parsley, garlic & scallions for the falafel mix by Eve Fox, the Garden of Eating, copyright 2015

Pulse until it is well-blended but not totally pureed.

Mixing the falafel batter in the Cuisinart by Eve Fox, the Garden of Eating, copyright 2015

Then put in a bowl, cover and refrigerate for a few hours.

Homemade falafel batter waiting to be formed into patties by Eve Fox, the Garden of Eating, copyright 2015

Then it's time to shape yer falafels. You can either form little balls or make them slightly larger and smoosh them down to make patties.

Forming the falafel patties by Eve Fox, the Garden of Eating, copyright 2015

I fried these in grapeseed oil - my new favorite frying oil for it's mild taste and high smoke point. I also love using peanut oil but it's hard to find here in the hinterlands. Make sure you have enough oil and that you get it hot enough (but not smoking - that's too hot!) to fry them quickly, otherwise they soak up the oil instead of frying and you'll end up with soggy, greasy falafels.

Frying the homemade falafel patties in grapeseed oil by Eve Fox, the Garden of Eating, copyright 2015

Flip them once and once they're nicely browned all over, drain them on a paper grocery bag - they're so superior to paper towels because they're thicker and it just takes one of them instead of using up half a roll of paper towels. I toss the greasy bag in my woodstove when I'm finished with it.

Homemade falafel patties from scratch by Eve Fox, the Garden of Eating, copyright 2015

Then serve warm with the toppings of your choice. My toppings were inspired by a great falafel place called Chick-O-Pea's that opened all too briefly in our old neighborhood in North Berkeley. They offered a dizzyingly delicious selection of fixings including a ton of tasty pickled veggies and sauces.

Cucumber yogurt herb sauce aka tzatziki or raita by Eve Fox, the Garden of Eating, copyright 2015

I served my falafel with shredded cabbage, chopped tomatoes, my favorite pickled beets, some quick pickled onions, cucumber and herb raita, a brilliantly green chimichurri, and a creamy, garlicky tahini yogurt sauce. If you make any of these sauces, try to make them a day ahead or first thing in the morning as they get better with age.

Truly, a feast for all of the senses as it was also beautiful and smelled divine. And vegan to boot. These can also be gluten-free - just substitute a gluten-free flour for the wheat flour in the recipe. I'm not an expert on gluten-free flours but have used Bob's Red Mill flour with good results in the past.

Homemade falafel with all the fixings by Eve Fox, The Garden of Eating, copyright 2015

Thanks to Kalyn for pointing me to several recipes and happy Meatless Monday to you all.

-- print recipe --Fantastic Falafel
Serves 4 - makes about 20 balls or 12 patties

Ingredients

* 1 cup dried chickpeas or 1 15-16 oz can of chickpeas, drained
* 5 scallions or 1/2 large onion, chopped
* 4 Tbsps chopped fresh parsley
* 4 Tbsps chopped fresh cilantro
* 4 cloves of garlic, minced or pressed (if they're huge, just use 2 or 3 cloves)
* 1 Tbsp dried cumin
* 1 tsp smoked paprika
* 1 tsp sea salt
* 1 tsp freshly ground black pepper
* 1 tsp baking powder
* 4-6 Tbsps flour (or more, if needed)
* A lot of grapeseed or peanut oil for frying

Directions

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Soak overnight and then drain. If you prefer to use canned chickpeas, simply drain them.

2. Place the chickpeas, scallion or onion, garlic, herbs and spices in the bowl of your food processor and blend until well-blended but not pureed. Then sprinkle the baking powder and flour over the mixture and pulse. The goal is to add just enough flour to enable you to form some of this dough/batter into a small ball without it sticking. If you need to add a little bit more flour to achieve that consistency, that's fine.

3. Transfer the dough into a bowl, cover and refrigerate for a few hours. When it's time to get cooking, form the mixture into little walnut-sized balls or make them slightly larger and flatten them into little discs.

4. Pour a good amount of oil (you want to shoot for 2 inches or more) in a cast iron skillet or a heavy-bottomed pot or pan Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Serve in pita or on lettuce with your choice of sauces, pickles and fresh veggies.

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Wednesday, March 4, 2015

Maple Tours, Tastings & Fun - The Sweetest Season


The mercury finally made it past freezing today! Granted, the roads are a mess and will be a mess again tomorrow but what's one more two-hour delay among friends, right? I've given up on getting anything done until Winter finally calls it quits. The good news is that the sleet and mud mark the arrival of maple sugaring season - the sweetest time of year.

We've tapped a few of our sugar maples in preparation for the cold, sweet sap to begin running. Many thanks to our neighbors at the lovely Long-Year Farm for lending us some of their buckets - they're a far cry from the ragtag assortment of yogurt containers and bottles we've used in years past.

Maple Sugaring in Woodstock, NY by Eve Fox, the Garden of Eating, copyright 2015

But you can enjoy this wonderful, uniquely northeastern experience even if you do not have the inclination, the time or the means to tap maple trees, yourself. Browse the listing below of maple festivals, tastings and tours taking place this month here in the Hudson Valley and please suggest any others you know of via comments.

Spiced Butternut Squash Waffles by Eve Fox, The Garden of Eating, copyright 2014

If you're not in the Hudson Valley, March 21-22 is New York State's official Maple Weekend when more than 150 syrup producers will throw their sugar shacks open to the public to learn, taste and stock up on nature’s finest. Check their site to find one near you.

The Ashokan Center's Maple Fest
Saturday, March 7th, 2015 from 11:00 AM - 4:00 PM
$5 per person
477 Beaverkill Rd. Olivebridge, NY 12461

Bowdoin Park's Pancake Breakfast & Maple Open House
Sunday, March 22, 2015, 9:00 - 11:00 AM
Breakfast is $5 per person
5 Eagle View Ln, Poughkeepsie, NY 12590 (Bowdoin Park)

Crown Maple & Madava Farms' Maple Weekends
March 21-22 & 28-29, 2015 from 10:00 AM - 5:00 PM
47 McCourt Road, Dover Plains, NY 12522

Frost Valley YMCA's Maple Sugar Open Houses
Saturday & Sunday March 21-22 & 28-29, 2015 from 10:00 AM – 4:00 PM
2000 Frost Valley Road Claryville, NY 12725

Hudson Highland Nature Museum's Maple Sugar Tours
March 7-8, 14-15, 21-22, 2015 from 10:30 AM - 3:00 PM (tours begin every half hour)
$10/adults - $7/children ages 3-11 Museum members: $7/adults - $4/children.
Muser Drive, across from 174 Angola Road, Cornwall, NY 12518

Phillies Bridge Farm's Maple Festival
Saturday, March 14, 2015 from 11:00 AM - 4:00 PM
$15 per family, $7 per person
45 Phillies Bridge Road New Paltz, NY 12561

Platte Creek Maple Farm's Maple Weekends Open House
Saturday & Sunday, March 21-22 & March 28-29 from 10:00 AM - 3:00 PM
808 Glasco Tpke, Saugerties, New York 12477

Randolph School's Maple Fest
Saturday, March 14 from 11:00 AM - 4:00 PM
$10 for adults, $5 for kids and $25 for a family (up to 5 people)
2467 NY-9D Wappingers Falls, NY 12590

Sharpe Reservation's Sugar Maple Celebration
Saturday, March 21 from 10:00 AM - 4:00 PM
436 Van Wyck Lake Road Fishkill, NY 12524

Teatown Lake Reservation's Sugaring Sundays
Sunday, March 1, 8, 15 from 1:00 - 4:00 PM
1600 Spring Valley Road Ossining, NY 10562

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