A Good Dish

making food simpler

Salad for President Gets My Vote!

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Salad for President
by Julia Sherman

Julia Sherman is more than a good writer and her cookbook, Salad for President, is more than a collection of recipes. She is an artist, interviewer, gardener and cook and her book is an eclectic mix of artist biographies and interviews, charming illustrations, appealing recipes and, by the way, some pretty nice handmade plates and bowls. The recipes are from both Sherman and the artists with whom she talks. Included are the well known like William Wegman and Laurie Anderson but so are many others who I didn’t know but with whom I was happy to become familiar.

An introduction to two of the artists who are interviewed and contribute a recipe to the book
From Salad for President

The biographic essays, interviews and ingredient discussions are good reading. But more than a good read, Salad for President (from the blog of the same name) is a cookbook full of interesting but not too complicated recipes. When there are exotic ingredients involved, like labneh, like thick yogurt, or myoga, a wild ginger flower, she tells you where to find it or how to make it or if you can do without it. Sherman explains ingredients (like pomegranate molasses), discusses technique (like shredding cabbage finely enough so it fluffs) and offers helpful indices   (grouping recipes by season, ingredients, dressings and one on types of greens). Rather than a small index of artisans without any information, just pagination, I wish she had captions with her photographs of bowls and plates, but that is a minor quibble.

One of the charming drawings from Salad for President

There are other wonderful artist-centric cookbooks out there (The Artists’ and Writers’ Cookbook, Cooking for Artists, Artists’ Recipes, etc.) but Salad for President is both fun to read and to browse and full of recipes I actually want to try. Here salad is art, metaphor, practical technique and a source of inspiration for conversation, creativity and connection as well as, at its core, some delicious looking meals. Whether you buy it or take it out of the library, I am sure you will enjoy many dimensions of this artful book.

Chimichurri – The Verdant Argentinean Sauce that Brightens Almost Any Meal

Freshly made Chimichurri
Porcelain Bowl by Rob Sutherland

When it’s too hot to do much cooking, Chimichurri, the deep green Argentinean sauce will brighten even the most boring rotisserie chicken. Typically served as an accompaniment to grilled steaks, Chimichurri can enliven not only beef and chicken but also fish, pork, eggs and vegetables. It is quick and easy to make and so delicious that in our home we consider it more of a side dish than a condiment. My husband, usually quite moderate in his eating habits, has been known to empty entire jars in restaurants spoonful by spoonful! I secretly fear it was this consumption that caused the demise of our beloved local Argentinean cafe some years ago.

Chimichurri even moistens and flavors a bland rotisserie chicken

Chimichurri recipes vary by type and amount of greens but the constant ingredients in all of them are parsley, oregano, garlic, olive oil and salt. Some call for cilantro while others prefer mint. Most list red wine or white vinegar but you might see lemon or lime juice or zest in others. I’ve read recipes that call for red onion, crushed red pepper, regular or smoked paprika, roasted garlic, scallions or onion powder. They are probably all delicious.

The simple recipe I follow most often is based on the one in Seven Fires: Grilling the Argentine Way by the grill master Francis Mallmann. He doesn’t use cilantro but I add some because we love it. Use a flavorful green olive oil and you will notice the difference. If you like it spicy, add 1-2 teaspoons of red chili flakes. Mallmann’s recipe calls for an entire head of garlic so if you find that shocking, try using less. If you don’t have fresh oregano (it is plentiful in farmers’ markets right now), you can use a smaller amount of dried. The amounts are flexible and the Chimichurri lasts a few weeks in the refrigerator. You can use a blender or food processor but I like to chop the herbs with a knife to keep them from getting mushy. It is best made a day or so ahead for the flavors to merge but it will be delicious on the day you make it, as well. Just make sure to prepare a large enough batch so you have some left to refrigerate!

Chimichurri
Bowl by Rob Sutherland

CHIMICHURRI

1 cup boiling water
1 T kosher or sea salt
6-8 cloves garlic, peeled and finely minced
1 heaping cup fresh flat leaf parsley, mostly leaves with some tender stems included
1 cup fresh oregano, leaves only (or 1/4 cup dried), or substitute half with fresh cilantro, leaves and fine stems
Big pinch of black pepper or 1-2 t crushed red chili flakes
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil

Dissolve the salt in the boiling water and let cool.
Put the minced garlic in a quart jar.
Chop finely the green herbs and add to the garlic.
Add black pepper or red pepper flakes.
Pour in the vinegar, oil and cooled salted water.
Screw on the lid tightly and shake well.
Let sit at least a couple of hours, preferably overnight, before using.
Store in the refrigerator.

Cooking Cool During the Summer – Just Bean the Heat!

Summer Bean Salad
Porcelain Terrine by Andrew Martin

It is officially summer now and that means different things to different people. Summer can be a slower, more casual time of year when you take time off to lounge by a pool, walk in the park or seek out a beach. Food wise, it can be a time for barbecues and picnics. For me, summer means finding ways to beat the heat and that includes the food and drink I consume as well as the way I prepare it for my family.

Because we live in New York, charcoal grilling is out but I might pull out the electric grill (the old George Forman still works) or a cast iron grill pan and toss on some marinated chicken or shrimp to get the flavor of summer bbq. No long roasting for me in the summer, either. In fact, I rarely turn on my oven, opting instead for a quick stir fry, pasta or a completely cold meal. I don’t even use my toaster oven much since if I turn it on while the air conditioner is on, I will blow a fuse – literally! Meat tends to make me feel even warmer so I concentrate on lots of salads, including light grain, bean and cut vegetable salads, and, naturally, just salad greens. The farmers markets are bursting with gorgeous early summer produce that is easily turned into simple, cooling meals (like sugar snap peas, asparagus, garlic scrapes and basil, for pesto). I try to concentrate on foods, mostly vegetables but also beans and fish and seafood, with lower calorie density – they are less warming so they help keep us cooler. And the things that heat you up might not be what you would suspect. For example, you might think that iced coffee is refreshing but the caffeine in it is thermogenic and will make you warmer. If you want to keep cool, make your second one a decaf or stick with water!

Geranium (1926) by George Sheeler at the Whitney

Many summer foods require no cooking, like guacamole, hummus, all kinds of berries and melons, carrot or beet salads and an assembled mezze or cheese board. Cold soups are refreshing and can be made in a blender (think gazpacho and blueberry soup). One of my summer favorites is a bean salad, usually with a vinaigrette and as many vegetables and herbs as I can manage to incorporate. I tend to stay away from cumin and ginger based dressings as they, too, are warming. Most of the time I cook my own beans for a recipe but in summer a few cans of beans suffice; When dressed, you won’t really notice any difference. Feel free to use whatever type of bean you like, add the vegetables you enjoy, toss in leftover chicken, shrimp, rice or cooked veggies and use your favorite dressing. My recipe is just a guideline. After all, the goal is to keep cool. If its all too much effort, make a cold drink and put up your feet. Happy summer!

NO COOK BEAN SALAD

  • 3-4 cups cooked beans (kidney, cannellini, pinto or whatever you prefer)
  • 1/2-1 cup finely chopped red onion or scallions, white and green parts
  • 1/2 cup chopped fresh dill or 1T dried dill (or cilantro, mint or basil)
  • 1/2-1 cup finely chopped celery (red or green or jalapeño pepper would also be good)
  • Big handful of chopped parsley
  • Bite-sizes pieces of leftover cooked chicken, shrimp, rice or vegetables, optional

Vinaigrette:

  • 1 tsp minced garlic
  • 2 T fresh lemon juice (about 1 small lemon)
  • 2 T vinegar (could be rice, sherry, wine or balsamic)
  • 2 T umeboshi plum vinegar – optional but really adds flavor (found with Japanese products)
  • 4 T flavorful olive oil
  • Big pinch of salt
  • Big pinch of pepper

Whisk together, pour over salad ingredients and toss. The salad will benefit from a few hours in the marinade.

Can be served cold or at room temperature.

Once in a while we get a rainbow after a summer storm

Salad Every Day – Just Do It!

Early spring salad with bagged greens, oranges and toasted pumpkin seeds
Bowl by Adero Willard

I like to eat a salad at least once a day but this can be challenging in the winter. Fresh vegetables don’t always look that fresh come late winter and soup often seems more appealing. I make lots of soups (kind of like a hot salad in some ways) but I almost always accompany them with a salad of some sort. We just got home from 3 weeks of travel and the first thing we wanted was a big green salad.

Fresh salad greens are available year round

With better packaging techniques and shipping, a variety of greens are available in markets and grocery stores year round. Some greens, like watercress, arugula and baby versions of kale, beet and mustard grow well in greenhouses and can be bagged or boxed efficiently and keep pretty well for a couple day in your refrigerator. We can depend on them before local spring greens appear. Pears, apples, persimmons and pomegranates are available at different times during the winter and citrus is still plentiful. If you don’t have fresh fruit, chop some dried apricots or pears or add a handful of dried cranberries or raisins. Add fresh green herbs, storage vegetables (like carrots or radishes) and some toasted seeds or nuts and you have a gorgeous salad on the table in a flash.

Chopped celery and cucumber add crunch to salads

The following recipe is about as basic as salad gets and is is just a framework. It is the same structure for the raw beet and carrot salads I posted this winter only here I’ve used greens. It is more a reminder that a salad is so easy to make and the contents so flexible. Adjust the amounts according to your tastes. You can’t really go wrong. If you don’t feel like lettuce, use leftover or freshly cooked vegetables. Add in raw peas, scallions, raw cabbage, sugar snaps, red onion or whatever you like that you have available. I’ve included my usual vinaigrette recipe which dresses a big bowlful of vegetables plus some to store in the fridge for tomorrow’s salad.

VARIABLE GREEN SALAD with Basic Vinaigrette

  • Watercress, arugula and/or baby greens – the amounts depend on how much salad you want – washed, dried and torn in bite sized piece
  • Pear, apple, avocado or persimmon, diced or some citrus supremes or a handful of bite-sized dried fruit
  • Some combination of carrot, radish, celery, cucumber or jicama, sliced or diced in bite sized pieces
  • Cilantro or parsley, chopped (or any fresh herb you like and have on hand)
  • Toasted or raw pumpkin or sunflower seeds, chopped walnuts or almonds or pistachios (optional)
  • Sprinkle of chia and/or hemp seeds (optional)

Whisk together:

  • 1/4 cup orange, lemon, grapefruit or lime juice or a combination
  • Splash of rice vinegar (about 1 TBs)
  • 1/4 cup olive oil (or part olive, part avocado or walnut oil)
  • Pinch of granulated garlic (I use this instead of garlic powder as it is more flavorful)
  • Pinch of salt and black pepper

If you like a creamier dressing, add 1 TBs Dijon Mustard and 1-2 TBs Yogurt or Buttermilk

Endive, apricot, celery, cilantro and toasted walnuts
Bowl by Adero Willard

What Can You Do to Battle Winter Colds? Make Fire Cider!

Fire Cider Steeping in Mason Jars
Fire Cider Steeping in Mason Jars

Winter is almost here and that means it is time to bolster your defenses against incoming cold and flu viruses. Of course, wash your hands often, eat healthfully, laugh a lot and get enough sleep. But beyond these commonly known preventive measures, there is something else you can do – make and take fire cider.

Use unpasteurized apple cider vinegar
Use unpasteurized apple cider vinegar

Fire Cider is an herbal concoction (or more correctly – decoction) that may be an old folk recipe for a vinegar tonic made with medicinal herbs. It seems to have been formulated and written down by Rosemary Gladstar, a California herbalist, at the California School of Herbal Studies, in the 1980’s. Since then, people have battled over the rights to the name but you don’t have to buy the offending brand because you can make your own. Why pay a hefty amount for a small bottle (around $15 for 8 oz) when for a small outlay, you can make a yourself a quart with high quality organic ingredients you choose and control? I first bought Fire Cider from someone selling wild crafted bottles of it at a gas station in Vermont but have since seen it sold at lots of healthy food stores.

The basic recipe was given to me by a friend who is an impressive homesteader – she gardens, keeps chickens, grills paella and, now, makes her own fire cider. It calls for horseradish, onion, garlic, ginger, garlic, turmeric root, citrus and hot peppers soaked in apple cider vinegar for a month. These are herbs and spices known for their anti-inflammatory, antiviral, mucus-thinning, expectorant and stimulating properties. Possible add-ins are a personal choice and could include parsley, rosemary, cinnamon, lemongrass, thyme, echinacea, astragalus root, cayenne powder or flakes, burdock, rosehips or black peppercorns. (Please try to use organic ingredients if you are able). Some people drink it straight. Many sweeten it with honey. If you are vegan, you could use stevia, agave or maple syrup. You can use it as a tonic, taking a daily shot, or as a medicine, sipping as needed to battle congestion, colds or indigestion.

Pour unpasteurized apple cider vinegar over the chopped and grated ingredients
Pour unpasteurized apple cider vinegar over the chopped and grated ingredients

It isn’t too late in the season to make this immune booster. If you make it this week, your fire cider will be ready right around New Years when you may need it most. Some cooks use it in salad dressing (as the vinegar component), add it to mustard or put a splash in tea or a cocktail. Once strained, it can sit on a counter in a cool room for weeks or be stored in the refrigerator in a glass bottle or jar. If you go into production this week, you could give fire cider (with the recipe) as a thoughtful, homemade gift for the holidays. Who couldn’t use a shot of immune boosting to get through the winter, especially when you’ll feel so virtuous?

Turmeric, ginger and horseradish roots and habanero pepper Pressed and painted earthenware plate by Patrick Loughran
Turmeric, ginger and horseradish roots and habanero pepper
Pressed and painted earthenware plate by Patrick Loughran

FIRE CIDER

  •  1/2 cup fresh horseradish root, chopped or grated
  • 1/2 cup onion, chopped
  • 1/2 cup garlic, chopped
  • 1/4-1/2 cup ginger root, chopped or grated
  • 1/4-1/2 cup turmeric root, chopped or grated
  • 1 habanero (or Serrano, cayenne or jalapeño) chili pepper, chopped (please use gloves)
  • 1/2 orange, chopped (including peel)
  • 1/2 lemon, chopped (including peel)
  • 3-4 cups unfiltered apple cider vinegar (Bragg’s is a good brand)

Optional ingredients:

  • 1-2 cinnamon sticks, broken
  • 1/2 cup parsley sprigs
  • 1 TBs fresh rosemary leaves
  • 1 TBs black peppercorns
  • 1/4-1/2 cup chopped burdock root
  • 1 TBs fresh thyme leaves
  • 1/2 cup chopped echinacea or astragalus root

 Place all chopped ingredients in a clean glass jar (either 1 half gallon or 2 quart jars will work – dividing the herbs evenly) and pour enough vinegar over to cover contents. Put a piece of waxed paper over the top of the jar and then screw on the lid.

 Let the closed jars sit out for 3-4 weeks at room temperature, shaking daily, or when you remember. After about a month, strain the liquid into a clean jar (if you strain through cheesecloth you can squeeze out every drop) and discard the solids. (Gladstar, who devised the formula, suggest making a chutney from the strained herbs). Taste (be prepared for a strong taste!) and add up to 1/4 cup of raw honey, as you want. Your fire cider can sit at room temperature for a few weeks (if your room isn’t warm)or you can store it in the refrigerator. Shake before using.

 Take a prophylactic shot daily, or as needed to feel you are participating in your own good health!

Bottled and ready to gift with a copy of the recipe
Bottled and ready to gift with a copy of the recipe