Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Seasonal Coleslaw

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Seasonal Coleslaw Empty Seasonal Coleslaw

    Post by Lobo Sun 24 Jan 2016, 8:28 pm

    Seasonal Coleslaw Img9l
    Seasonal Coleslaw
    Seasonal Coleslaw Translucent
    Be the first to Write a Review
    Prep Time: 120 minutes
    Cook Time: 30 minutes
    Servings: 6 to 8
    At Sarah Simmons’s New York restaurant Birds & Bubbles, whose name refers to the fried chicken and sparkling wines that are the star of the southern menu, seasonal coleslaw is served with the chicken to add its signature crunch and fresh flavor. The restaurant changes its slaw with the seasons. In the summer add julienned jicama and green tomatoes, and in the autumn try julienned pears or apples. In the winter, pomegranate seeds add great color and texture. The leftover pickled mustard seeds will keep for at least a few weeks in a covered jar in the refrigerator. They make an excellent accompaniment to charcuterie plates and can be used in place of mustard as a sandwich spread or in salad dressings.






    • 12

    Ingredients:

    For the pickled mustard seeds:


    • 1/4 cup (2 oz./60 g) yellow mustard seeds
    • 6 Tbs. rice vinegar
    • 6 Tbs. water
    • 2 Tbs. sugar
    • 1/2 tsp. kosher salt


    For the dressing:


    • 6 Tbs. (3 oz./90 g) sour cream
    • 1/4 cup (2 oz./60 g) mayonnaise
    • 1/4 cup (2 fl. oz./60 ml) white balsamic vinegar
    • 1 Tbs. agave nectar
    • 2 tsp. Djion mustard
    • 3/4 tsp. ground sumac


    For the slaw:


    • 1 sweet onion, halved and thinly sliced
    • 1 1/2 tsp. sugar
    • 1 1/2 tsp. kosher salt
    • 1/4 head purple cabbage, cored and thinly sliced
    • 1/4 head green cabbage, cored and thinly sliced
    • 3 carrots, peeled and julienned
    • Salt and freshly ground pepper

    Directions:

    To make the pickled mustard seeds, in a small saucepan over medium heat, combine the mustard seeds, vinegar, water, sugar and salt. Bring to a bare simmer and cook, stirring occasionally, until the seeds are slightly softened, about 30 minutes. Set aside and let cool completely.

    To make the dressing, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, agave nectar, Dijon mustard, and sumac. Remove 1 Tbs. of the mustard seeds from the pickling liquid and stir the seeds into the dressing. Cover and refrigerate until ready to use.

    In another large bowl, toss the onions with the salt and sugar. Cover and refrigerate for at least 1 hour and up to 3 hours.

    In a large serving bowl, toss together the onion mixture with any liquid in the bowl, the cabbages and carrots. Add the dressing and toss to coat. Adjust the seasoning with salt and pepper. Serve immediately, or cover and refrigerate for up to 1 hour. Serves 6 to 8.

    Sarah Simmons, chef/owner, City Grit culinary salon and Birds & Bubbles restaurant
    • Back to top
      Current date/time is Tue 19 Nov 2024, 5:05 pm