Wednesday, April 16, 2008
Even though I’ve been writing this blog for less than a week, my family is already sick of it. Tonight as my kids sat at the table waiting for dinner, I was in the kitchen carefully arranging a bowl of food so the best colors would show in the photograph.
“Are you going to take a picture of everything we eat?” my 15 year old daughter Julie asked.
“Only the good stuff,” I said as I propped up a snow pea and wiped the edge of the bowl.
“That’s so dumb. Besides, we’re hungry.”
When she put it that way, it did seem a little silly to be playing with food rather than feeding my family. So Julie is to blame for the careless arrangement of my veggies. Art takes time. But even though the photo isn’t great, the meal was.
I love to read cookbooks and recipes, but I don’t often use them. Instead I read them the same way I read novels; the ingredients become characters and I get a kick out of seeing the various combinations the author devises. But lately I’ve had spring fever and I’m bored with my winter repertoire.
When the merest hint of spring (and sunshine!) finally arrived on the Cape, I ditched the spaghetti and meatballs I planned to make and decided to cook burgers on the grill. I wanted a summer salad to go along with them and remembered an intriguing recipe from the April newsletter I get from one of my favorite grocers, Ring Brothers Marketplace in Dennis.
The recipe looked so good that I only tweaked it a little. I exchanged minced fresh ginger root for dried ginger because we love the bitey flavor and after tasting the salad we thought it needed some crunch so we added almond slivers.
Steve grilled some zucchini, summer squash, eggplant and onions and the perfect teaser of summer meal came together. Can’t wait for more!
3 cups Jasmine Rice, cooked
1/2 cup Carrot, julienne sliced
1 rib Celery, small dice
3 Scallions, sliced
1 1/2 cups Napa Cabbage, thinly sliced with a knife and then cut in half again
1/2 cup Red Peppers, sliced thin
1/4 cup Snow-Peas, julienne sliced
Sesame Oil, as needed
2 Tbsp. fresh Parsley, chopped
1/2 cup slivered almonds
1 Tbsp. fresh ginger root, finely minced
2 Tbsp. Lemon Juice
2 tsp. Orange Juice
1 Tbsp. Rice Wine Vinegar
1 Tbsp. Soy Sauce
1 Tbsp. Teriyaki Sauce
2 Tbsp. Hoisin Sauce
Black Pepper to taste
In a bowl mix together the ginger, juices, vinegar, soy, teriyaki and hoisin sauce.
Heat some oil in a sauté pan or wok. Add the carrots, celery, sno-peas and peppers and cook until softened. Add the cabbage and toss.
After the cabbage has wilted slightly add the rice and sauce mixture and stir well. Season with pepper, add the parsley and almonds and adjust seasonings.