the arugula files

"Chinese Coleslaw"

 

I singled this dish out at a work potluck.  It was a holiday party so it's no surprise that it was the lone dish on the conference room table that actually included vegetables.  I had a bite and immediately fell in love with it.  I'm sold because, while it appears healthy (and, for the most part, is healthy), it actually includes Ramen as one of the main ingredients.  Which is, of course, not healthy.  But, oh well, at least you get some cabbage, carrots, and almonds.  What's the saying...just a spoon full of Ramen?  

By the way, when I asked my co-worker for the recipe she called the dish "Chinese Coleslaw," which I found odd because I've always thought of Ramen as Japanese.  After some extensive internet research on Wikipedia I found that ramen noodles actually originated in China, not Japan.  Who knew.  Anyway, I place quotes around the name of the dish because no matter where ramen noodles come from, no one in China is eating this cole slaw.  Plus, I like to put quotes around things; especially air quotes.  And sometimes I get carried away and use air quotes when they are not really called for.   Yes, I'm one of those people.

I recently made this dish for dinner on New Year's Eve.  It paired nicely with homemade egg rolls and crab rangoon. 

Vietnamese Crab Salad with Nuoc Cham

I started planning this meal with one request in mind: please, no more lasagna. I wanted to make the antithesis of a winter casserole without going too far astray from the season.  I would make a salad.  And there would be fruit in it. 

But it's winter! you say?  That means forget about tomatoes.  No strawberries either.  Melon, schmelon.

Winter has plenty to offer by way of fruit. And not just apples. Feast on citrus!  But hold your clementines because my favorite winter citrus, blood oranges, are not ready to make an appearance quite yet.  So I picked up a few mangoes at the super market.  Are mangoes in season? I'm not even sure.  But I do know that mangoes know how to rock a salad, especially if they share the stage with cilantro and mint.  This salad is practically tropical.  The dressing is tangy and spicy, the mango is fresh and light, and the crab makes it special. 

Take that, winter casserole.

Olio, An Olive Oil Tasting Room (Plus Planning Josie's Nursery)

Since I knew I would spend a lot of time in Josie's nursery --sitting, singing, soothing--I required a comfortable chair.  The problem with nursery gliders are that most of them are dumpy and unattractive.   I wanted a pretty chair that could serve as starship baby, a command center I could sit in comfortably for hours.  After what seemed like an eternity shopping around, I finally found one I liked at Pink and Brown, "an organic trendy children's boutique"  in Old Town Alexandria. Those are not fake quotes. As in, their words, not mine.  The store is absurd.  I say absurd, not because of their tagline (which is absurd), but because the store is absurdly expensive.   But also, they sell absurdly cute things, like onsies so tiny a medium sized pear would complain it was too tight.   

Wait, why am I talking about baby stuff again?  I'm getting to the food part, soon, I swear.  

Blood Orange Salad with Shallot Vinaigrette

I used to think salad was boring.  More boring than watching the Super Bowl.  That changed when I started making dressing from scratch and adding "star" ingredients.  I love fruity salads.  In the winter, it's mostly apples or pears. Now that citrus is abundant, oranges or grapefruit. This salad features the seasonal object of my culinary affection: blood oranges.  As Emeril says, BAM, the citrus flavor gives you a big punch in the taste buds.  

Apple, Mint, and Arugula Salad with Balsamic Vinaigrette

 

Yes, I know.  Recipes for salad are absurd.  Think of this as an endorsement of a set of ingredients that go really well together, rather than a recipe.  It's my favorite fall salad and I can't get enough of it.  Start with a big bowl of arugula (naturally), add thinly sliced Honey Crisp apples, a handful of chopped cilantro,  handful of chopped mint, then top with sliced almonds and a balsamic vinaigrette (3 parts oil, 1 part vinegar, salt and pepper, thyme if you have it).  Then toss.  What a flavor combination.  The mint is best part, so don't skip it. 

I crave this salad.

Yesterday, I had a salad with squash and pears; it was a little too sweet for my taste.  How about you?  What are you favorite fall ingredients that work well in salads?

When Life Gives you a Watermelon (Watermelon, Feta, Pickled Onions, and Mint Salad)

"Watermelon and onions? No thank you."  That's what Marcus said before he pushed this lovely plate back towards my end of the table. 

"Just try it."

"Nope."

I coaxed.  I pleaded.  I even did cartwheels across our living room. (Obviously that's an exaggeration). But he never did give in.  Now the question is: will you? Yes, I know watermelon, cheese, and onions make an unlikely combination. But they come together quite nicely.  This recipe is from Paula Deen and it has the distinction of being the only recipe I've ever seen from that woman that doesn't include deep frying or 5 sticks of butter.

I thought the salad was light and refreshing.  I loved the mint, especially.

What else are you going to do with the entire watermelon on your counter?

Hey Ma, I like Beets (Beet Salad with Walnut-Cilantro Dressing)

This beet salad will change your opinion of beets, if you were a beet hatuh.  I was.  I can thank Mark Bittman for this dish.  It's an adaptation, based on what I had in my house, of his beet salad with garlic-walnut dressing.

Walnut Oil Makes Me Do the Truffle Shuffle

Want to know the secret to finding really, really expensive cooking oil for really, really cheap? This walnut oil, for example, usually retails for $12.99 online.  I got it for $5.99.  Yup.  That's almost half off.

Are you paying attention? 

Walnut oil has a rich, earthy flavor, making it a tasty substitute for olive oil in a vinaigrette.  I made a simple salad with romaine lettuce, arugula, raisins, nuts, and garlic croutons. Then I topped it with a walnut vinaigrette, made with a few springs of thyme, 1 tablespoon of walnut oil, 1 tablespoon of balsamic vinegar, and a dash of salt and pepper.  Simply delicious. 

So where do you get the deal of your foodie life on walnut oil (and other fancy ingredients)?