Saturday, November 3, 2007

a cooking day

I spent my day cooking. The older scouts came over for their planning meeting and although they cooked their lunch I mixed up ground turkey with some onion, garlic, breadcrumbs and egg that turned out really tasty. (although I only ate 1 Tablespoon cooked.) Two lbs of ground turkey only made 5 teenager sized hamburgers. Then I made the fabulous pear pastry that I've blogged about before for my parents. Made a coleslaw with a vinegar and oil dressing. Then put together 2 pans of torn enchiladas (instead of wrapping the tortilla's around the filling I tore a layer for the bottom and top then added the typical sauce on top with cheese). The enchilada had a can of green enchilada sauce, 1 1/2 onion, 3 cloves of garlic (needed more), 2 cans of green chilies, a can of creamed corn (would prefer frozen but the can worked), a box of spinach, and can of black beans, cilantro and some sour cream. GOOD stuff!

Source: New York Times Magazine Story: Jason Epstein Cook: Alice Waters
Best American Recipes 2005 -2006 (I love this book!)
1 medium green cabbage (about 3 pounds), outer leaves removed
½ small red onion, cut in half through the stem, and thinly sliced
1 cup loosely packed fresh cilantro leaves, coarsely chopped
1 large jalapeno, seeded and finely chopped
3-4 tablespoons fresh lime juice
3-4 tablespoons red wine vinegar
¼ - 1/3 cup olive oil
1 ½ teaspoons Maidon or other sea salt, plus more to taste (start with 1 teaspoon)
½ teaspoon freshly ground black pepper, plus more to taste
Large pinch of sugar, or more to taste
Quarter the cabbage through the core; cut out the core. Cut the quarters cross- wise in half and, using a sharp knife, finely shred. Place the shredded cabbage in a very large bowl or pot (you’ll have about 5 ½ quarts). Add the onion, cilantro, and jalapeno to the cabbage. Toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper, and sugar, and toss to coat.
Let the slaw sit for 1 hour, tossing occasionally. Drain. Taste and adjust the seasonings. Wait another hour before serving at room temperature.

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