One Massive Red Cabbage – Two Delicious Condiments

I was first introduced to picked red cabbage with a dear friend I worked with downtown. We would go to the food trucks during lunch. We were hooked when Clover came to town. It was their chickpea fritter sandwich for sure that hooked me on pickled red cabbage.

I was traveling last weekend – wanted to go see the ever so talked about sunflower fields at Colby Farms in Newbury, but they closed them down early. Instead of turning around and going home, I was curious to see what their little market had to offer. I hit the jackpot. Fresh vegetables just the way I liked them – full and abundant. From the fresh asparagus, which you could pick just the amount you wanted to. the packed lettuce (arugula, romaine, and spinach). I also came upon this massive red cabbage. All I could think of at that moment was the chickpea fritter sandwich at Clover.

Imagine eight of these. I had to cut the cabbage head into eight sections in order to shred it on my mandolin, it was so big.

As I continued through the store, I happened upon the refrigerated items. They carried applewood smoked bacon. Another one of my favorites. This brought to mind the BLT on ciabatta from the original Flour Bakery in Downtown Boston. My goodness – it was all coming back to me. All the great eateries – oh boy! This is something I really miss. (TIP: When cooking bacon, use parchment paper for a lining on a cookie sheet – this way you have no mess to clean up and pans to scrub).

Back to the cabbage: When I picked up the massive red cabbage, I said, “I could make pickled red cabbage and have all the chickpea fritter sandwiches I want, and I don’t have to go to Clover. Well, once I got it home, I realized how massive it was and wondered what I was going to do with the other three quarters of the cabbage since the recipe I had for pickling called for only one cup of sliced red cabbage. Well, I had to think quick since I needed to film a Facebook Live video for the launch of my friends Virtual Pampered Chef Party. I quickly looked to see if I had a recipe for a red cabbage slaw. I figured this would go well on a BLT.

So there it was. I had about 11 cups of red cabbage once I shredded it. This is what I did:

For the red cabbage slaw, I combined what I judged to be one small head red cabbage (approximately 7 cups of shredded cabbage), 3 large carrots, shredded, 1/2 large onion (thinly sliced) with a vinaigrette that consisted of the following: 2 tablespoons dijon mustard, 2 garlic cloves (minced), 1/2 cup of Extra Virgin Olive Oil, 1/2 cup apple cider vinegar, 4 tablespoon fresh squeezed lemon juice, 2 tablespoons of honey, 1/4 tsp of red cayenne pepper, and salt and pepper to taste

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Then it was time for the Picked Cabbage. This is what I did:

I placed the remaining 4 cups of cabbage in a mixing bowl. I boiled 3 cups of hot water, poured that over the cabbage. Let it sit for about 5 minutes (this blanches the cabbage – its almost like a reverse canning process). Normally you would pour the hot water in the canning jar and let the cabbage ferment over night). I added 2 teaspoons of granulated sugar and 1 teaspoon of salt to a mixing bowl. In a separate container, I measured 1/4 apple cider vinegar and 1/2 white distilled vinegar). You can use rice wine vinegar too. I added peppercorns to the bottom of a mason jar. After mixing the ingredients together in the bowl, I transferred the. mixture into the mason jar. Then, I constructed a BLT my way!!

Here is the BLT:

Started with an almond tortilla wrap – heated up in toaster oven until just lightly toasted. Base is arugula, sliced garden tomato, red cabbage slaw, applewood smoked bacon. I could have added some mayo, but it wasn’t really needed.

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Happen Upons

Saturday, February 15, 2020, I decided to take a trip to Roslindale – after deciding to drop my daughter at a wine class, I decided to stay in town and experience a neighborhood I wasn’t familiar with. All I had to do is check my phone and ask for “farmer’s markets in the area.” There happened to be one just one block away from where the wine class was!! I was so excited for this journey. Sons of Italy Roslindale:

Great finds in Roslindale

First stop: micro greens. Since I bought an abundant amount of micro greens last week, I only bought fresh basil, local honey (Dorchester area), and hot sauce with habaneros, red, yellow peppers. I’m going to use the basil in a chicken meatball sauce for dinner tomorrow night. I’ll also use some for a goat cheese stuffed tomato side dish.

Next stop: eastern fair – grape leaves (there were none left to purchase, however, I got to try some). Tender, nicely seasoned, the grape leaf melted in my mouth. I purchased some calamata hummus, and a felafel. The felafel was nutty and satisfied my appetite until lunch.

Up next: almond butters – again, sold out. Did I mention I got to the market at 1:30. It started at 10:00. Early bird gets the worm… This guy was a teacher with Uncommon Schools. We talked for a bit about his butters. Even though he was sold out (a good thing for him), he still had samples. I tried the apple almond butter first – a little on the sweat side, so he offered a taste of his sugar free version without apples – simple, but punched a lot of flavor (yum). He’s launching his website soon. I’ll keep you posted.

Next stop: bakery. Oh Boy. I am culinary trained in both sweet and savory, so I was really ready to enjoy talking about some of the fabulous ingredients in theses ideas I was looking at.

Savory scone

Cowgirl vegan cookie

It’s lunch time: instead of eating, I figured I would drink my lunch. A local shop recommended I go to the Green T Shop. I had the Bellaire: pomegranate juice, raspberries, strawberries, blackberries, blueberries, mandarin orange & yogurt (full of antioxidants!!!)

Enjoy pics of the atmosphere!

Bathroom Decor

Atmosphere

Shop Decor

This place was comfortable, not too crowded, warm and cozy for a sunny brisk winters day.

More to come…..


Toasted Honey Pecans/Arugula Salad

I got a jar!  I got a jar of honey and I am so excited!

My friend Ellen is a keeper of bees and makes honey every year and I am one of the lucky ones to reap some of the rewards.  She also gave me this mug from when she traveled to Michigan.  I love things that are wrapped in pretty bags and come with a great note.  This was special because I know it comes from the heart.

Toasted Honey Pecans (recipe with yield 1 cup of pecans).

Heat oven to 350 degrees.  (Parchment Paper – place pecans evenly on a baking sheet with parchment paper.  Bake 15 minutes or until pecans are golden brown (usually can smell them when they are done, making sure edges don’t burn).  Set aside.  (Reserve the parchment paper for later use with the baking sheet)

In saucepan, combine honey and pecans, then cook over medium high heat.  Stir until mixture starts to foam (approximately 2-4 minutes).

Transfer mixture to parchment paper and separate pecans with fork, cooling completely.

Store pecans in air tight container.  Use for salads or give as a gift.

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Give a gift of pecans or make a salad for someone special (photo to come):

Take a mason jar, place pecans in jar, place round cut cloth (like a doily), close jar (photo to come)

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Arugula Salad with toasted pecans:

Bed of Arugula (1 bag), 1/2 cup dried cranberries, small Asian pear (diced), 1/2 cup toasted pecans (roast beef:  optional (see below)).

Dressing:  1/3 cup of balsamic vinegar, 1 teaspoon mustard, 1/4 cup olive oil, 2 tablespoons honey, salt and pepper, pinch of italian herb mixture (basil and oregano). Whisk until smooth.

Roast Beef:  I usually purchase 4 slices of Italian Roast Beef at my local Wholefoods Market.  On a saute pan, melt a 1/2 teaspoon butter, place roast beef slices on pan, let cook for 30 seconds, turn over, cook 30 seconds more, take off heat, let cool on parchment paper, roll and slice (called chiffonade), place on top of salad (photo to come).

 


Bacon Egg & Cheese on Pita

For those of you who know Petrone’s Pizza in Melrose, Leo makes one of the best pita’s around.   I have known Leo, and his son’s Saki and Andreas for quite some time and they are the most generous people I know.  They cook for local non-for-profits and their food is fresh and tasty.

Their pita is a heavy dough, although really crunchy when toasted.  I usually toast, then spread peanut butter for a nice afternoon snack.  However, this morning I decided to slice it thin and use it as a base for a bacon egg and cheese for myself and my husband.  On Saturday mornings in the fall we travel to see our son run Cross Country.  Today he has a meet, so we need some substance to last us through the journey.  This was the perfect option.  You can most definitely use your preferred type of bread for this recipe.  One of my husband’s favorites it Scali bread.

Cook the bacon first.  Toast the bread and then slightly butter (I toasted my slice whole and then cut in half to assemble.  I prefer uncured bacon, thick sliced, but used thin for this recipe.  Taking about 1 teaspoon of bacon grease for the pan, I added three eggs (one for me and two for my husband), letting cook until whites turned solid, then adding some salt and pepper (I use Himalayan Gourmet Pink Salt and Ground Black Pepper from whole peppercorns).

Make sure the pan is well-greased – especially if using a stainless steel pan.  I use a non-stick pan and still use a little spray, butter or bacon grease.

Once the whites turn solid, I break a little of the yoke so it cooks through and then flip the eggs (make sure its ready to flip – it will release from the pan with no effort.  If it’s not ready to release, then it’s not cooked enough).  I add grated cheddar cheese (two swipes of the shredder, no more, then 1 slice American Cheese for the bigger sandwich (cut in thirds to cover the entire egg – 1/2 slice for the smaller sandwich (you can certainly add what you want, but for me it’s just enough).  Let the cheese melt just enough so that the egg doesn’t over cook.  Turn burner off and let sit until ready to assemble.

Ready for assembly:

Slice of toasted pita, egg folded in half, thin bacon (at least four slices folded in half (if using thick, two slices), slice of toasted pita.  Yum!  Enjoy! Bon-Appetite!

Love Lisa