HEY YOU! NOGOODFORME.COM is now found at...NOGOODFORME.COM! You've stumbled upon our old mirror site instead. Please point your browsers to NOGOODFORME.COM instead and update your newsfeed to http://feeds.feedburner.com/nogoodforme/tYOS. Thanks and we shall see you at NOGOODFORME.COM!
Tuesday , December 14, 2010
Yum: nogoodforme's end-of-summer salad spectacular
Dudes, where did summer go? Seems like just yesterday we were dropping Beach Boys songs into the jukebox and prattling on about how the whole season's still stretched out ahead of us. And if I'd actually posted this post many moons ago like I'd intended, you could've been wowing your pals all summer long with your culinary magic, perhaps even crowned the belle of every backyard/rooftop BBQ. Sorry I dropped the ball on that. But the upside to my lateness is that posting these super-special summer salad recipes now just might be the perfect expression of end-of-summer denial. Besides, if you live in Southern California like me, then life generally feels pretty summery up until mid-October or so. And if you don't live in Southern California: Move here!
Like our legendary Tom Yum Pops, both salads were geniusly invented by nogoodforme recipe developer Hallie Faben. The one at left is a very clever spin on the traditional potato salad, inspired by all the goodness you'd find stuffed inside some golden-crispy samosa at your favorite Indian restaurant. The other's a Thai-influenced take on cole slaw, all peanutty and spicy and vegan to boot. As always, feel free to email Miss Faben with any questions. Buen provecho!
-2 pounds russet potatoes (scrubbed and cut into 1-inch chunks; peeling optional)
-1 1/2 tbsp. black mustard seeds
-1 medium yellow onion, roughly chopped
-2 tbsp. vegetable oil
-3 cloves garlic, minced
-2-inch chunk of ginger, peeled and finely minced
-1 tsp. turmeric
-2 tsp. garam masala
-2 tsp. salt
1. In a three-quart pot, boil potatoes in two quarts salted water (a few big pinches of salt will do the trick). Once boiling starts, cook for 10 more minutes (or until tender - check often for the last few minutes to make sure they don't fall apart). Drain potatoes and set aside.
2. While potatoes are cooking, toast black mustard seeds in dry skillet (preferably cast iron) over medium-high heat until they just begin to pop. Be careful not to let them burn. Set mustard seeds aside in a bowl.
3. Saute onion in the vegetable oil over medium heat until tender and slightly browned at the edges (about 10 minutes). Reduce heat to medium-low, add ginger and garlic, and cook for another 2 minutes. Take the onions off the heat and add the toasted mustard seeds, turmeric, garam masala, and salt, stirring until the spices coat the onions.
4. In a mixing bowl, combine the onion-spice blend with the potatoes. Break up the potato chunks a bit and mix well so that the entire salad is uniformly bright-yellow. Set aside and allow the potato mixture to cool while making raita.
-1 medium cucumber (peeled if it's got dark-green, waxy skin)
-1 cup plain European-style yogurt (preferably full-fat; avoid yogurts with artificial thickeners)
-1 dash cayenne pepper
-2 small cloves garlic, minced
-1/2 teaspoon salt
-1/2 bunch cilantro (long stems removed), chopped
-1/2 red bell pepper, minced
1. Cut cucumber in half, scoop out seeds, and coarsely chop.
2. Crush garlic and salt into a paste. (Use a mortar and pestle, or the end of a knife handle.)
3. Mix cucumber, garlic-salt paste, cilantro and cayenne pepper into yogurt, then combine with potato mixture. Sprinkle bell pepper on top as garnish.
4. Serve at room temperature for best flavor. If you must chill the salad overnight, check for salt before serving and add a touch more yogurt if it seems dry.
VEGAN THAI PESTO SLAW
-1/2 bunch cilantro, long stems removed
-1/2 bunch mint (leaves only)
-1 bunch basil (leaves only)
-1 cup olive oil
-3 cloves garlic, chopped
-3/4 cup unsalted peanuts (raw peanuts make for a creamier pesto, but roasted work too)
-1 tbs. salt or to taste
-1/2 medium head purple cabbage, finely shredded
-1 large carrot, peeled and grated
-2 or 3 green onions, chopped
-1 jalapeno pepper, minced (take out seeds if you don't want a spicy salad)
-1/2 medium red and green bell pepper, minced
1. Combine cabbage, carrot, bell peppers, jalepeno, and onion in mixing bowl.
2. Pack cilantro, mint, and basil into blender, then puree, slowing pouring in the oil until a paste has formed. Add peanuts and garlic and salt, then puree until peanuts are creamy.
3. Pour pesto-peanut-garlic puree into bowl with veggies and mix well.
Share | | | |