combustication

Normally, I roast fennel, but with today’s lovely 75 degree weather, I decided that a cool coleslaw would be perfect with shredded fennel. I’m not big on the mayo drenched type of colesaw, but this has a bit of nayonaise (yes, you can use regular mayo if you want).

Fennel Slaw

Ingredients:

1 fennel bulb, with stems cut off, but keep some of the fronds
1 small green cabbage, with outer leaves removed
1 large carrot, peeled
1 lemon
1 tablespoon anise seeds
1 tablespoon fennel seeds
3 tablespoons nayonaise
1/3 cup balsamic vinegar
1/3 cup white wine vingar
1 tablespoon of mustard
dash of hotsauce
salt and pepper to taste

To Do:

If you have a food processor, get it out now and use it to shred the cabbage, fennel and carrots. If not, chop everything up finelyor use a mandoline. I ended up using only half of my cabbage because it was huge, but if you get a small enough cabbage, you could use the whole thing - use your judgment. Place all of the veggies in a large bowl and squeeze a whole lemon over the top and mix it all up.

Meanwhile, toast the anise and fennel seeds in a small frying pan on medium. Keep an eye on them, as they toast quickly and you don’t want them burnt. Combine with veggies.

Combine the nayonaise, vinegars, mustard, hotsauce in a small bowl and whisk it all together. Pour over the slaw and use hands (clean) to coat the vegetables or give a few good stirs with a spoon. Chill for an hour in the fridge. The slaw can be kept for up to a day or so and the fennel gives the cabbage a great bite. I suggest bringing this to your next picnic because it makes plenty for sharing.

In response to this week’s Whiplash challenge: “Your Surly Side,” I created a mirror out of a plate I broke (breaking things is a fun surly activity - as long as no one gets hurt) and then painted using these fantastic ceramic markers. You can use these markers to draw on most ceramics and then bake them at 300 degrees for the colors to become permanent and safe to eat on. You can be sure I’ll be picking up some plates at stoop sales this summer to decorate in this fashion.

What I liked about this project was that when I broke the plate it formed an almost perfect hollowed out circle - which is when I thought to put a mirror in to reflect my surly eyeball (see pic above). The flower petals were also created by the fortuitous break - which was great because I can’t draw. I also outlined the breaks that I had to glue back together to accent the fact I smashed this plate up good.

(see it’s kinda like a flower)

I attached a picture hanging hook to the back of the plate with superglue and it is safe to hang on a wall…I hope.

Thanks to the folks at Whipup for the excellent contest and for motivating me to get crafty again.

Modified Warm Eggplant Salad

This recipe has been modified just a bit from the original.

Ingredients

1 medium sized eggplant
¼ cup very thinly sliced onion
½ cup mix of fresh mint and basil leaves, cut into strips

shredded lemon peel (optional garnish)

sesame seeds (optional garnish)

Sauce:

1 packet Splenda (I was too lazy to lug out the food processor, but you can use 2 ½ tablespoons of superfine sugar as in the original recipe)
2 tablespoons tamari
1 tablespoon sherry
1 tablespoon white wine vinegar

1 tablespoon cider vinegar
1 tablespoon tamari
1 tablespoon unsweetened peanut butter

½ tsp sesame oil

1 tablespoon sesame seeds

To Do:

Cut off stems of eggplant, and cut in half lengthwise. Soak in salted cold water while you prep the rest of your ingredients: thinly slice onion, cut basil and mint into strips.

Make the sauce by combining all of the ingredients in a bowl and use a hand blender to mix it up. If you don’t have a hand blender, use a normal blender or food processor.

Steam eggplant for 8 minutes in a bamboo steamer (a very good investment for about $7) OR be lazy and place eggplant on a microwave-safe plate, cover with saran-wrap and cook for about 4 minutes (or until tender). Let it sit in a colander to drain for five minutes. Cut eggplant into strips 3″ long and ½ inch wide and place in paper towels to squeeze out excess water.

Arrange eggplant on a plate, drizzle sauce over it and mound the basil, mint and onions on top. Place another small spoonful of sauce and add lemon zest and sprinkle sesame seeds on top to garnish. Serve warm or at room temperature. Makes 4-6 servings.

Anyone interested in forming a band called a-flat? I think the name lends itself to some brilliant (or just annoying) noise rock.

Or something. Here are some pics for the people who have been asking:

I have been remiss at posting my own crafts and foodporn - I think I need Whiplash to help me out. A nifty idea thought up by the Whipup folks, Whiplash is a weekend competition whereby you must create something out of a theme they give you on Thursday. This week’s theme is: “Your Surly Side.” Grrrr.

Definition of a cougar.

That was meant specifically for you and you.

Baked like nuts for Easter and nothing to show for it as I did not take any pictures or write out any recipes. Maybe later. For now, it’s just a relief to be able to chop, stir and put things in the oven using my right hand. I managed to punch through a glass coffee pot in a fit of rage (okay, I was just washing it and it broke) and had to get numerous stitches. I’ve been out of commission, but Phil has been doing the dishes and taking care of me and now I’m ready to rock - a.k.a. wash dishes for a week.

These probably won’t withstand a nuclear attack, but they sure look tasty. If it didn’t require buying a kit, I would be all over this recipe.

Someone who is very kind and knows how to surprise a girl took me up to Saugerties, NY this past Saturday for my birthday. As I was bouncing around the car, we passed a sign for the Saugerties Lighthouse to which I eagerly said something like “ohhh, can we see the lighthouse from the place we’re staying at?” Silly girl. We stayed at the lighthouse, which serves as a bed & breakfast to help maintain its preservation. You can’t really get out once high tide sets in, so you have to bring your dinner with you and cook in the kitchen, which I loved. If you want to have a great, peaceful, beautiful and exciting (you get to go up to the light whenever you want, even when it’s on at night!!!) evening, I suggest hitting this place up.

The unfinished Overlook Hotel at the top of Overlook Mountain. A great hike from Woodstock leads to this creepy place…it’s probably even cooler when it’s not pouring rain.

Walking to the lighthouse…

View from the top.

The light (officially run off-site by the U. S. Coastguard).

Me and the light at night.

Chickadees were everywhere. This is a great place for birdwatching.

View from the lighthouse dock.