Mighty Mango Slaw

Do you want to lift your taste buds above old-hat combos? How about a creamy dressing you can have today and tomorrow? When you make this salad, you will make it again and again. People do request it!  It’s that good! This colourful and chunky salad is spiked with jalapeño and fresh lime juice and zest that has your taste buds dancing. Great summer salads to celebrate RAW FOOD.

print_recipe
..

RECIPE
Ingredients

1 lime
¾ cup (175 mL) regular or home made mayonnaise
1 tsp (5 mL) celery salt
1 small jalapeño pepper, seeded
2 ripe but firm mangos
2 apples such as Granny Smith or Royal Gala
1 large red bell pepper, seeded (optional)
1 small napa cabbage
1 cup (250 mL) coarsely chopped cilantroIMG_0564

Directions
1 Finely grate lime peel into a large salad bowl. Add the juice from the lime, about 3 tbsp (45 ml). Stir in the mayonnaise and celery salt.

2 Peel and julienne mango into long thin strips.  Julienne red pepper as well. Finely chop jalapeno (no seeds). Slice peeled apples into julienne strips.  Stir all of these into the dressing.

3 Shred the head of cabbage by slicing as finely as possible crosswise. You should have about 8 cups (2 L). Stir into the salad.  Add about half of the chopped cilantro ( or parsley).  Refrigerate at least one hour before serving.  Scatter with remaining cilantro before serving.

IMG_0576

NEXT DAY Salad: Slice up the RAW vegetables except the apple and mango. Keep the dressing separate from the other ingredients. An hour before servings, combine all of the ingredients except half of the cilantro. Add the coriander (cilantro) just before serving.
Serves 6
Variation: Substitute parsley for the cilantro.  If you add only one mango — it still tastes great.  You may substitute peaches or nectarines for the mango.   You can add another diced jalapeño pepper if you like the heat. Taste your salad first before you add the pepper.

The  mango and apples balances the heat from the jalapeño pepper. The apples really give this salad a fresh crisp taste.

Advertisements

Celery, Apple, and Fennel Slaw

This is the perfect slaw for Green Goddess dressing. Fennel is a delicious alternative  giving this a slightly sweeter, milder taste than the traditional cabbage. You have all your GREENS together with an accent of red.

Print Recipe

RECIPE
Ingredients
3 celery stalks, thickly sliced diagonally, plus 1.4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise plus 1 tablespoon chopped fennel fronds
1 firm apple (such as Pink Lady, Granny Smith, or Gala) julienned
2 tablespoons chopped cilantro or parsley
1/2 cup green goddess dressing
1/2 red pepper thinly sliced

Preparation
Combine the first three salad ingredients and 1 tablespoon of the herb and toss with dressing.
Garnish with sliced red pepper and the remaining tablespoon of cilantro or flat leaf parsley and serve.

I used the green goddess dressing for this salad. Fennel, apple, celery and red pepper.

I used the green goddess dressing for this salad. Fennel, apple, celery and red pepper.

HAT2
FOOD TIP: After preparing the mayonnaise add the ingredients for the green goddess dressing right into your blender. Use some for this salad and refrigerate the rest to use as a dip, or for another salad or to serve with fish, meat or chicken.

Green Goddess Dressing

The

The “Palm Room” – Palace Hotel. San Francisco, CA. Est. 1875 – Reinvented 2015

A CLASSIC DRESSING: The perfect way to use your homemade mayonnaise is by making – The Green Goddess Dressing. This year (2015), we celebrate the newly renovated  Palace Hotel, where an inspiring chef developed his famous ‘Green Goddess’ dressing. This classic dressing was invented in the 20s by Chef Philip Roemer at the Palace Hotel in San Francisco, to commemorate the popular play “The Green Goddess”.

The play was a hit, so was the dressing!

Philip Roemer’s dressing is a variation of a dressing that originated in France by a chef to Louis XIII who made his sauce au vert (green sauce) which was traditionally served with “green eel” …from Larousse Gastronomique Page 1272

The Palace Hotel has preserved the original architecture while adding  modern accents. Today, we pay homage to the dressing’s inventor and add our modern accent to the Green Goddess Salad Dressing!
print_recipe
. . .

Original Recipe (1923) – makes 6 servings
Ingredients
2 cups mayonnaise
4 anchovy fillets, minced
1 green onion, chopped
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 tablespoon tarragon vinegar*
1 teaspoon chopped fresh tarragon
Directions

In a large bowl mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
Refrigerate at least an hour before using for all the flavours to blend together.
Pour over salad greens, fish or artichokes. Store in the refrigerator for up to 1 week.

Green Goddess Dip

Green Goddess Dip

print_recipe
. . .

My Green Goddess Dressing – reinvented (2015)
RECIPE
Ingredients

1/2 -1 cup of sour cream
1 cup of mayonnaise (homemade)
2 teaspoons anchovy paste (or 1 teaspoon coarse salt)
2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar*
1 green onion, chopped
1/2 – 1 clove of garlic -finely minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1-2  teaspoon chopped fresh tarragon (optional)
1 tablespoon fresh lemon juice
1 tsp salt (to taste – taste the mayo before adding)
Directions
Mix all ingredients together. Refrigerate dressing up to 7 days.
VARIATION: Add chopped spinach and/or minced garlic. HAT2
FOOD TIP: Use this versatile dressing as a dip. Instead of tartar sauce try the Green Goddess dressing on your fish. Let the mayo sit for half an hour to blend the flavours. Taste and see if it needs salt. *To make tarragon vinegar, place sprigs of tarragon in your white vinegar – for best results age your vinegar for 2-3 weeks. Green goddess dressing and tarragon vinegar’s popularity resurfaced in the 80’s. If you don’t have tarragon for this dressing,  you have enough greens to create the green “goddess” colour.
SUGGESTED DRESSINGS using homemade mayonnaise
Russian dressing: consists of the mixture of mayonnaise, pimientos, chives, ketchup, and spices. History: The name comes from the earliest versions that included a distinctly Russian ingredient, caviar. thousand-island
Thousand Island dressing: It is made from bits of green olives, peppers, pickles, onions, hard-boiled eggs and other finely chopped ingredients. It was arguably developed by a chef when he was in service for Henry Boldt, proprietor of the Waldorf-Astoria Hotel who built Boldt Castle on Heart Island in the Thousand Islands. The pink colour of the dressing represented the blush colour of the sky at sunset and the numerous pieces of green pickle represented the islands. Variations can include orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, garlic, chives, chili sauce, tomato purée, ketchup, or Tabasco sauce. It also can contains  chopped nuts (such as walnuts or chestnuts)

The EGG Factor -Mayonnaise

Who wrote the book, Great Eggspectations? Charles Chickens!

Summertime craves mayonnaise in cold potato salad, creamy coleslaw and more.  They all start from the simple egg.  The most healthy and versatile food. Homemade mayonnaise is easy to make and better than store bought ( no preservatives ). The flavour is just outstanding!  Mayonnaise is  a “mother”  or  base for Rémoulade, Tartar sauce, Green Goddess Salad Dressing,  Aioli and others.  Historically, it was a tradition in France that  the man of the house made mayonnaise by hand with a whisk, every Sunday.
When I first made this at my neighbour’s place for a dish that she was serving to her guests I showed her how to make it as I was doing it. She thanked me but commented that she really wasn’t interested.  She doesn’t use mayonnaise and she would never make it. That was a year ago.  She now makes it regularly and uses it as a sauce base for  salmon and other dishes. Still raves and shares her recipe with others….spreading the news!

The beauty of home made mayonnaise is not only about the incredible flavour, it is also because of the lack of preservatives and the health benefits.

Natural mayonnaise ingredients and the sauce itself.

print_recipe

..

MY MAYONNAISE Recipe
RECIPE
Ingredients
1 to 1 1/2cups of avocado oil (or light olive oil)
1 egg
1 tsp mustard
2 tsp lemon juice
1/8 tsp salt (optional)
pinch of cayenne pepper (optional)

avocado_oil

DIRECTIONS
1.  Start with all your ingredients at room temperature.  ( eggs need about 30 minutes to come to room temperature ).
2.  Combine the egg with mustard and lemon juice in the bowl of a food processor or  blender/
3. Slowly add the oil in a very thin stream –with the processor running.  Keep beating or whisking at a high rate.
TIP: Processor: Pour  oil into the pusher tube, streaming  through the small hole until completely combined.  If your pusher tube does not have a hole, just drill a very small hole in the tube.

Homemade mayonnaise is so easy and so, so good. Daniel Neman shows how to make it in Prep School.

 

This automatically produces a thin stream of oil to pour out.  You don’t have to stand there dripping the oil by hand.
4.  Add the rest of the ingredients near the end and blend together.
.

FIXING RUINED MAYO:  Your mayo may separate during or after it had been refrigerated. Refrigerated separation is a quick fix.  Add a tsp of water and whisk it back into a creamy texture.  If your mayo separates during the making process then add a tablespoon of warm water to a warmed bowl and pour the broken mayo slowing into the bowl as you whisk or use a blender.  James Peterson recommends adding another egg yolk.

Broken Mayo: Looks Like Pancake Batter

Julia Child suggests a teaspoon of prepared mustard. Why did the mayo separate? This may occur when you add in the oil too quickly or the initial ingredients were too cold. It is not because you added too much oil.  Heston Blumenthal  tested this theory.  However, it only works well with a cement mixer.  Heston’s mayo recipe is half way through this video—> Heston’s eggs and mayonnaise recipe.  If your mayo is too thick add a splash of water or  lemon juice  and whisk it into a fluffy texture.

Total time under 5 minutes, makes 1 1/2 cups.
Refrigerate for 4-7 days. It won’t last that long!

HAT2FOOD TIP: Blanch your egg in the shell in hot water for 10 seconds. Then, quickly place the egg in icy cold water bath.  Blanching destroys some surface bacteria (in theory).  If you add blanched basil leaves, (add with the egg), when making your mayo – they stay green in the mix. Otherwise the basil will quickly turn black.

Mayonnaise:  Green Basal, Garlic And hot mustard powder & white pepper

IMMERSION BLENDER: If you use an immersion blender, start by keeping the blade at the very bottom of the exact fitting container – Use a mason jar or a glass measuring cup. Start with slow pulses. For best results, make sure you start by dripping in the oil very slowly. The first 30 seconds is critical. If you use this method with a mason jar, all you need to do is add the lid and pop your mayo in the fridge.

WHISK METHOD: The challenger’s mayo – the best workout for your upper arms. Substitute 2 egg yolks for one egg if using the manual method.  Also use only one cup of oil.

Eggs are a Nutrient Powerhouse
Intolerances aside, eggs are a great food.
Yes, the fat is all in the yolk; and all the nutrients.
One egg provides:
• 245 IUs of vitamin A
• 37 IUs of vitamin D
• 19 mg potassium
• 25 mcg folate
• 22 mg calcium

The Perfect Egg

didyouknow2DID YOU KNOW:   The Choline in eggs helps make phosphatidylcholine to benefit your liver, nervous system, and brain.  According to Dr. Jonny Bowden in his book The 150 Healthiest Foods on Earth.

Solution: Buy The Best Eggs, Cook Them Right and Eat Infrequently

Beet Salad with Pecans and Feta

It All Starts From A Seed
I already have my beet seeds ready for spring planting in early April (in Toronto, Ontario, CANADA). It’s been a chilly March which may force me to plant my seeds in late April this year. I really enjoy beet salad, especially when paired with goat cheese. Soft goat cheese or feta cheese both work well in this salad. I was inspired after I made Wolfgang Puck’s Goat Cheese Napoleons for the first time. Amazing! I love beets so much that I now grow them in the garden at the lake house. Last year, as most years, they were left unattended ..and Mother Nature watered my beets.  I liked to pick my baIMG_0003by beets when they are about 1″ in size. When I served my beet appetizer to Chef Jamie, a weekend guest, his eyes immediately opened wide. He couldn’t believe the flavour. I bought the same type of seeds this year; golden and ruby beets. My favorite golden beets are sweeter than their deep red sibling. Even the greens from the golden beets are sweeter.
This year, I decided to grow beets in my balcony pots in Toronto. I will still faithfully plant them in the north country by the lake. I fear the Toronto smog may take its toll on my city beets. It will be interesting to see how they both turn out; the country beets and city beets.

MY FAVORITE BEET SALAD
Ingredients
6 medium beets
1/2 cup feta cheese, cubed
3 cups baby arugula or other tender greens(like watercress, baby spinach, etc.)
1/2 cup pomegranate seeds
2 tablespoons extra virgin olive oil
1 tablespoon pomegranate syrup
1 tablespoon apple cider vinegar
freshly ground pepper
salt to taste, if you wish
Optional: 1/2 cup toasted pecans
Serves 4 people.
Single Servings: refrigerate what you don’t plan on eating. It will be hard to resist not having this salad the next day for lunch or dinner.

Directions
1. Preheat oven to 350 degrees.
2. Rinse the beets and cut off the greens, saving them for another use. Hint: chop and freeze the greens if you are not using soon.
3. Bake beets in the oven for 45 to 60 minutes until tender. I am using my glass baking containers for this instead of the classic foil.
4. Let them cool and then slip the skin off using gloves or paper towels to protect your hands from colouring. Cut into edible sized pieces.
Optional: You can toast your pecans in the oven for about 10 minutes, leave them untoasted (healthier but not as tasty) or candy them (not as healthy but yummy!)
5. Combine ingredients for the salad dressing. I do not use any salt in this dressing. I find that I do not miss it. The feta is salty enough.
6. Toss the greens in the dressing reserving some to drizzle on top of the salad. Place the greens in the serving bowl. The beets and pomegranate seeds are scattered on top. Then I layer on the feta and pecans but do not toss them. The feta will just stain from the beets. Drizzle more dressing on top and serve.

WHEELSVARATIONS: Finely chop some of your beets. Toss the beets and pomegranate seeds in the dressing and place this mixture on the ends of  endive leaves.
When making my salad I substituted 1 tablespoon of brain octane oil for one of the tablespoons of olive oil.
Candied PECANS
For candied pecans, add a pinch of cayenne pepper to 1/4 cup of maple syrup. Toss the 1/2 cup of pecans in the syrup and roast in the oven on a parchment lined baking sheet at 325F for 10 minutes. Yummy! If you have guests, you need to make sure to make extra candied pecans. While the pecans are cooling, you will inevitably find those taste testers in the kitchen. Some pecans will magically disappear.
Sprinkle finely chopped feta cheese on top of the minced beets that are on the endives and serve as an hors d’ourve or appetizer for your guests.
endive-appetiser_feta
WHAT’S NEXT. . .
You can freeze your beet greens or leave them in the refrigerator. NEXT…I will provide a new and unique recipe on how to use your beet greens. I am tired of just steaming, sauteing, or putting them in soups. Something new coming up on my next blog. A healthy, tasty recipe you may have never thought you would dream of making.