Summertime Slaw

July is right around the corner, also known as the month of sweating and sweltering. While we all still have to eat during these hot summer months, turning on the oven and heating up the house is often the last thing one wants to do. Bring on all the no-cook veggie and side dishes to round out that meat for the grill! This slaw is also perfect for hot weather because the dressing is a mouthwatering vinaigrette with caramelized shallots, garlic, ginger and toasted sesame oil. No mayo or dairy to worry about sitting out for hours during a summer picnic or potluck.

Now a slaw is basically a bunch of shredded/sliced raw veggies. Kinda boring on its own, but with the right dressing, a flavorful vegetable side that also goes quite nicely in a sandwich or on a taco. It also tastes better when made ahead, which is always a plus in my book.

This dressing requires a little bit of work, but is worth the effort. Shallots are thinly sliced, caramelized, then some fresh garlic and ginger get added to the mix. Then it’s all deglazed with some apple cider vinegar to release all those crispy brown bits of goodness from the pan. A little olive oil, toasted sesame oil, more apple cider vinegar, and salt and pepper finish it off.

Shallots can quickly go from caramelized to burnt. Stir frequently and watch over.

Next its all about the vegetable cutter attachment. Cabbage, carrots and radishes. Then a little knife work for some green onions and fresh cilantro. Toss with dressing, and done.

If you are having trouble with ingredients getting stuck in the attachment, just reduce the speed a bit and stick your fingers in to guide the ingredients out. Since the sharp parts are on the outside of the drum, no risk of getting cut.

As mentioned before, this slaw, like many slaws, is best when it sits for awhile. This allows the vegetables to soak up the dressing. If desired, some toasted sesame seeds and additional fresh cilantro can be added right before serving.

Please let us know if you have any questions or comments about this recipe, or any of the blog recipes.  For instructions on how to operate the vegetable cutter attachment, check out this video.  Hope your summer is full of cooling things to eat and drink.

Summertime Slaw

Prep Time: 25 minutes

Cook Time: 10 minutes

One large shallot

2 large cloves fresh garlic, minced

1 x 1 inch piece fresh ginger, peeled and finely chopped

2 oz. (4 Tbsp.) olive oil, divided

2 oz. (4 Tbsp.) apple cider vinegar, divided

1 1/2 oz. (3 Tbsp.) toasted sesame oil

6 g. (1 tsp.) kosher salt

freshly ground pepper to taste

1/2 head medium sized purple cabbage

2 large carrots

3 large radishes

2 stalks green onions

small handful fresh cilantro

Optional topping: toasted sesame seeds, additional fresh cilantro

Set up the Ankarsrum mixer base with the vegetable cutter attachment and the slicing drum.  Cut the ends off the shallot and remove papery outer layers.  Place a small bowl underneath the attachment to catch the shallots.  Run through the attachment on high speed (6 o’clock), using the plunger to help push it through.

In a small saucepan over medium low heat, add the shallots and 1 oz. (2 Tbsp.) of the olive oil.  Cook, stirring frequently, until shallots begin to turn golden brown, approximately 7-8 minutes.  Add the garlic and ginger and cook an additional 2 minutes, stirring constantly.  Deglaze with 1/2 oz. (1 Tbsp.) of the apple cider vinegar and cook, stirring the bottom of the pan until all browned bits are loosened and mixed in.

Scrape all of the mixture into a medium bowl and add remaining olive oil, apple cider vinegar, toasted sesame oil and salt and pepper.  Whisk vigorously to combine ingredients.  Set aside until ready to use.

Remove the tough outer leaves of the cabbage and the core.  Cut into chunks small enough to fit into the vegetable cutter attachment.  Place a large bowl underneath the attachment to catch vegetables.  Run through the slicing drum on high speed (6 o’clock), using the plunger to help push through. 

Peel the carrots and remove ends.  Remove the end parts of the radishes.  Replace the slicing drum with the larger sized grating drum.  Run the carrots and radishes through, on high speed, using the plunger to help push through.

Thinly slice the green tops of the green onions.  Finely chop the cilantro.  Add green onions and cilantro to other vegetables.  Pour dressing on top and thoroughly mix.  Cover and refrigerate for at least one hour.  Can be made up to 8 hours in advance.  Will keep 3-4 days in the refrigerator.

Yield: 6-8 servings.

Sourdough Discard Cornbread

Last year we tackled sourdough on the blog with a post all about how to make and take care of a starter, as well as a basic sourdough loaf.  Now the thing about sourdough starter is that you have to deal with something called discard.  Basically, in order for a wild yeast starter to stay active and at peak leavening capability, it needs to be fed consistently.  Since I don’t bake with my starter all the time, it is usually being stored in the fridge, which slows it down and requires less frequent feedings.  However, when I am ready to bake with it, there is a 2-4 four day process of feeding it several times a day to get it back to being active enough to leaven loaves of bread.  Each of those feedings requires me to dump off a portion so I don’t end up with a gallon of starter.  That is why you dump part of it.  Not because there is anything wrong with it, but because if you didn’t, then you’d quickly have way more starter than you could ever need.  But, instead of just throwing away the discard, it can be added to other baked goods.  While it will need help with leaven, it will still impart that wonderfully tangy sourdough flavor.

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Homemade Bisquick Mix PLUS Beer Biscuits

September is here, and while it is still pretty hot in California, I’m already thinking about all the delicious soups and stews I can make for the coming fall/winter months.  Growing up, my mom used to make these heavenly things called Beer Rolls to go with soup.  More like a drop biscuit than a roll, they basically consisted of a can of Budweiser and Bisquick.  She’d also throw in a couple tablespoons of wheat germ, because that was her answer for most foods she deemed unhealthy.  Later on, she decided Bisquick was just too unhealthy to have in the house at all, and sadly Beer Rolls went away.  Until now!  With a 2-for-1 in this post, I created a homemade Bisquick mix you can keep in your fridge for several months, and then recreated and renamed those delicious Beer Biscuits (Rolls).

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