stolen moments.

Seems wrong to go back to light and fluffy kitchen notes after all of the angsty Deep Thoughts of the past few days, but as we say around here, it can't always be magic.

I made Klary's red cabbage and tahini slaw for dinner, and yep, she's right, you should totally make this. I'll probably make it again tomorrow. I made a couple of small alterations based on my current diet (no creme fraiche) and my personal taste (raw onion), so I'm just jotting down my proportions here (it's still your recipe Klarykins!)


red cabbage and tahini slaw.

2 cups finely shredded red cabbage
1/2 cup sweet white onion, sliced very thinly

3 tbsp tahini
1 tbsp olive oil
3 tbsp lemon juice
1 tbsp water (or less, or more, depending on your tahini)

1 tbsp cilantro, chopped fine
1 tbsp dill, chopped fine

and if you're not on my diet, a little sriracha to taste


Semi-inspiring challenge to work with ingredients you don't normally use. Kiwi. Grapefruit. Research reveals unexpected flavor partners for these two: kiwi and anise seems to be popular (a cold kiwi and anijsmelk smoothie?), and I've also found a couple of Korean recipes with kiwi subbing for apple or Asian pear. Maybe this means an experimental steak-free bibimbap later this week. Pistachio, lime, cilantro, and avocado also show up as friends of the kiwi, which sounds like a salsa verde of some sort to me.

For grapefruit, most of the focus seems to be contrasting the bitterness with sweetness or with fresh herbs like basil and mint. Champagne and butter also seem popular, but are not within the specs of this program. Allspice and ginger each make appearances, and here's an interesting salad that could work maybe subbing in smoked salmon for the soppressata?

Unrelatedly, I have got to get me some kelp noodles. Anyone seen these in Amsterdam?

OK, commence recipes-in-progress.


salmon with grapefruit and miso .

I made a version of this that was extremely simple just to see how the flavors worked, and they do. Still thinking about who else to invite to the party.


salmon, grapefruit, tarragon, champagne vinegar, lemon zest, olive oil, apple. mustard?

No progress here yet other than confirming the grapefruit-tarragon thing.


salsa verde with kiwi, pistachio, avocado, and lime.

1/2 cup shelled pistachios, kind of crushed
2 kiwi, peeled and cubed small
1/2 avocado, pitted and cubed small
juice of one lime, maybe more maybe less

I'm not sure what you'd do with this, I just ate it by the spoonful. Maybe shrimp? A ceviche kind of thing would probably be nice.


and someday maybe this.


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