Thursday, July 28, 2011
There has been a lot going on in the StillPoint Schoolhouse kitchen these past few hot summer weeks. There was the July Fermenting/Pickling class, then I played hostess to out-of-town guests, and finally the Herbal Medicine making class last night. In between I picked up some wild Alaskan pollock. Wanting a grouper type of sandwich, I marinated the pollack in a combination of Honey Ginger vinegar, toasted sesame oil and tamari soy sauce. This marinade works wonders with wild salmon as well.
On the side I sauteed onions from the garden and a fat red pepper, then served it over a bed of fresh garden greens while still warm, which also worked to soften the topping of herb goats cheese. So delicious! The pollock was then grilled and served on a spelt bun toasted on the griddle. I love to combine Vegenaise with salsa and pour that over fish, but others might prefer their own condiment to finish off this amazing lunch.
Serves 1 hungry person
1/2 pound wild Alaskan pollock or other white fish
1 spelt hamburger bun
Marinade (to your taste): Honey Ginger vinegar, toasted sesame oil, tamari soy sauce
1 small sweet onion, cut into half moons
1/2 red pepper, seeded and sliced
Drizzle of sesame or olive oil (to saute the onion and pepper)
Handful of fresh garden greens and edible herbs, hand torn
Sauce: 1 teaspoon Vegenaise to 1 tablespoon chopped fresh salsa
See instructions above.
Saturday, July 2, 2011
And I was the alternative to the pig, mother Delia admonishing the crowd to eat their veggies.
To that end I made a few recipes that stood their own against roast pork on the bar-bi. I knew there had to be plenty of flavor, a Wow surprise factor and then the realization that this was actually good for you. There was also the challenge of using what is now in season and the field was narrowed down, but not by much. I present to you here my incredible Broccomole (not a misprint) and the quintessential Cole Slaw that every 4th of July outing demands.
I figure that if Jamie Oliver can do a handful here and a sprinkle there, when writing his recipes, and that is how I cook, so be it. The recipe for Pesto Cole Slaw was created in the early morning as the sun lifted over the lip of the garden fence while Maya, Seamus and me harvested fresh herbs for the afternoons festivities. The dew still wet upon the leaves may have something to do with the flavor, but then I bow to the earth Mother in all her glory, generosity, and culinary greatness.
Yield: 4 servings
½ cup fresh cilantro leaves
½ cup fresh parsley
1 clove garlic or 1/8 tsp. garlic powder
1 scallion, chopped
2 Tbs. extra virgin olive oil
½ teaspoon sea salt
2 cups broccoli stems and tops, lightly steamed or blanched and cooled
1 ½ Tbs. fresh lemon juice
1 tablespoon tahini (sesame butter)
1 tablespoon Garlic Red Pepper miso
1. Combine cilantro, parsley, garlic, scallion and olive oil in a food processor and puree until smooth (as in a pesto consistency).
2. Add the cooked broccoli and pulse to break down and combine.
3. Add the tahini and miso and run the processor, stopping to scrape down the sides from time to time.
4. When at a spreadable consistency adjust seasoning and salt to taste. Serve on crackers, crudités, or chips.
In the picture I served it with grilled tempeh and arugula on a gluten-free millet bread and it was really delicious.
Pesto Cole Slaw
Serves a crowd
1 green cabbage, chopped
½ red cabbage, chopped
Handful fresh basil leaves, rinsed
Handful fresh parsley, rinsed
2 handfuls fresh arugula (spicier the better), rinsed
10 chive stalks, rinsed
2 cups ends of young spring onions (the green, above ground parts), rinsed, chopped
¼ cup Extra virgin olive oil
½ cup Vegenaise (a good quality mayonnaise is fine)
1. In a food processor pulse the cabbage half a processor bowl at a time. Move the pulsed cabbage to a larger bowl, sprinkling a small amount of salt over the cabbage, before adding more cabbage to the processor.
2. When all the cabbage has been pulsed into small pieces get your hands in and toss the cabbage well, mixing the two colors and coating with salt. Cover with a cloth towel and allow to sit for at least 1-2 hours.
3. Meanwhile, rinse and dry the processor.
Add the basil, parsley, arugula, chives and onion greens to the processor along with the olive oil and blend to a smooth consistency.
4. Spoon in the Vegenaise and continue to blend until smooth.
5. Spoon the pesto aioli into the cabbage making sure to mix well. Cover and refrigerate until ready to serve.