Firstly, thank you all so much for your awesome comments on my last post! I'm so touched by all the positivity coming my way. Secondly, I'm very excited to tell you about this purple cabbage slaw! (It's definitely not normal to be this hyped up about a salad.) I had a head of purple cabbage in my fridge over the weekend and really wanted to make something summery and unique out of it. Since nothing screams summer more than corn, the bright yellow kernels entered the equation next. Refreshing cilantro followed, some blue cheese went in for fun, and I figured . . .
If you've ever watched Ina or Emeril prepare a traditional lasagna, you know it's a lengthy process, a Sunday afternoon sort of dish. There's the meat ragout made from scratch, the boiling of the pasta, the assembly, and all those dirty dishes. Since I learned to cook largely by watching the Food Network, I got used to thinking that lasagna is a tough dish to execute - and ain't nobody got time for that. I bought a box of oven-ready lasagna sheets (no boiling required) a while ago and improvised a few quick recipes but none turned out stellar. I remember one . . .
Chia seeds have been the superfood du jour for a while now, following the persistent quinoa and kale stints. And as with quinoa and kale before them, I waited longer than I should have to jump on the bandwagon. Chia seeds are native to Mexico and South America and have been around for centuries. The little guys may be tiny but boy are they powerful: just one tablespoon contains 6g of fiber, 3g of protein and 2.9g of Omega-3 fatty acids. I bought my first bag of chia seeds at Trader Joe's ($7 for 5.3 oz) a few weeks ago and have since enjoyed their addition to my . . .
Kale. I despise kale. I find kale absolutely vile. Its texture is rough and its taste, too earthy for its own good. I'm sure that city park grass tastes better than kale. The other day I made a green smoothie with kale instead of my usual spinach and had to pinch my nose while gulping it down. Kale is just not good and I know I can't be the only one who thinks so. So why did I buy it if I hate it so much? Well, because its nutritional content is almost unparalleled. Just one cup of the stuff provides 100% of the daily recommended value of Vitamin A, which supports . . .
Bread is my favorite food. In a hypothetical line-up of all indulgent foods, I would undoubtedly go for the breads first. I don't even know what about it I find so irresistible, but yet again, I will pin it on my Soviet upbringing. Like the French, and this is likely our only similarity, we used to buy fresh bread daily. The bread contained no preservatives so it went bad pretty quickly, and we never stored it in the fridge since we owned neither toaster nor microwave to revive it with later. The bread was often still warm when we brought it home from the bakery and . . .
Traditional Russian holiday tables always feature the same cast of characters. Without fail, these include Olivier salad (a heavily mayo-dressed potato salad), red caviar, and this eggplant "ikra" (pronounced eek-raa). Ikra is technically the Russian word for caviar but according to the interwebs, this roasted eggplant spread served as the "poor man's caviar". I don't really buy this story since caviar was pretty affordable in the Soviet Union - if you could find it, that is - and all men were poor. But hey, who am I to rewrite history? Terminology aside, this . . .
Oh basil, how I love thee. Your aroma is the epitome of grassy freshness; you have the power to awaken and transform many a savory dish, cocktail, and even dessert. And just a little goes a long way, so I must ask - why do grocers insist on selling such ginormous bunches of you, especially when your life cycle is oh so short? *Le sigh* I recently bought a huge bunch of basil in preparation for another recipe. I used a few leaves for the dish and then found myself wondering about what to do with the rest. Determined not to let it turn brown on me, I went ahead and . . .