The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘side dish

Cilantro Nectarine Coleslaw

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Katie White is a coleslaw genius, and this is her recipe. Coleslaw is something that I normally think of as being kind of creamy, rasin-laden, delicious, and a little heavy. This is a new approach to coleslaw, and it makes a perfect side dish to any roasted hunk of meat or vegetarian concoction.

This coleslaw made February in Juneau feel a little more like July. The fresh crunch of the cabbage, sweetness of the nectarine, snap of the finely chopped red onion, cilantro-ness of the cilantro, and acidity of apple cider vinegar will have you eating seconds.

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Ingredients:
– 1 big old head of green cabbage, chopped up all coleslaw style
– 1 or two red or orange peppers, finely cut lengthwise
– 1 head of cilantro, washed, and finely chopped
– 1 or 2 nectarines, cut in half, pitted, and cut crosswise

Dressing
– 3 Tbsp. good-quality olive oil
– 1 Tbsp. apple cider vinegar
– sea salt & fresh ground pepper to taste

Baked Asparagus with Greek Oregano & Basil Infused Olive Oil

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spears

The French are really great at making simple things delicious. Think about French bread for example: it’s hard to find a bad loaf of it in Paris.

Wait, why am I trying to compare asparagus to bread? Feedbaggers, I’m fantasizing about bread so hard. This spring cleanse I’m doing has me digging up my best food memories to try to tempt me off track. I may or may not have had a dream where I was eating an entire bowl of my mom’s potato salad.

The simplest way I’ve found to keep my mind off delicious food I can’t eat is to make delicious food that I can eat. So how does French bread have anything to do with asparagus in my detox stream of conscious blogging? I was thinking of my favorite Chef Jacques Pépin when I made this dish.

On one of the old PBS episodes of his show, More Fast Food, My Way, Pépin talks about being a chef in a well-known New York City hotel. Pépin talked about helping peel the bottoms of hundreds of spears of asparagus for a fancy brunch. Many Americans would rather just eat the tip of the asparagus and not bother with the bottom: truth.

I found that taking the time to peel a bunch of asparagus I bought early last week made my baked asparagus, at times an unexciting dish, better than normal.

peeling spears

I trimmed the very bottom part of the asparagus, peeled the bottom quarter with a vegetable peeler, and put these little green friends in my large Pyrex baking dish.

Ingredients:
– 1 bunch of asparagus
– 2 tablespoons of basil infused olive oil (if you want to make your own here’s a recipe.
– 1 tablespoon of Greek oregano
– 1 large clove of garlic, minced
– sea salt & fresh ground pepper to taste

Instructions:
– Pre-heat oven to broil
– Wash and peel your asparagus
– Pat your asparagus dry and place in Pyrex pan
– Pour herb infused olive oil over asparagus and use your hands to make sure each spear is finely coated
– Add minced garlic, Greek oregano, and sea salt & freshly ground pepper, again using your hands to toss well
– Bake in the oven (not under the broiler) for around 10 minutes, until cooked

Happy Eating!


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Red Kale Salad with lime & cilantro dressing

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kale salad

This is a great and filling salad. I love using kale in salads because of the fact that you can put your salad in the refrigerator and it seems to only get better. The leaves don’t wilt, they just kind of marinate and get better. I got an incredible jar of mint/cilantro/coconut milk/lime pesto from my friend, Yumi a week or so ago. I’ll have to ask her for her recipe, because honesty it’s delicious. I used it in the dressing for this salad and it was incredible.

Ingredients:
– 1 head of red kale, washed and finely chopped
– 5-6 baby carrots, finely diced
– 2 stalks of celery, if you’ve got the hearts with some leaves even better, cut on the bias
– 1/4 of a head of red cabbage, finely chopped

Dressing:
– 2 Tablespoons of olive oil
– Yumi’s magical pesto mixture, or:
– 1 lime, juiced
– 3-4 sprigs of cilantro, finely chopped
– 3-4 sprigs of mint, finely chopped
– 1/3 cup of coconut milk
– sea salt & fresh ground pepper to taste

Serving suggestion:
This salad would perfectly accompany a nice halibut steak and a side of wild rice.


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Written by Patrice Helmar

April 24, 2011 at 9:51 pm

The Coleslaw of Champions

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Coleslaw is one of those simple things that can either be great or totally harf worthy. This isn’t your traditional deli or picnic coleslaw, but a lighter and friendlier alternative. I added agave nectar instead of sugar, the juice of half of a lemon, and julienned some mint to bring a fresh swing to this favorite side.

coleslaw

1 1/2 cups shredded red cabbage
1 1/2 cups green cabbage
1/2 cup shredded carrot
2 – 3 stalks of fresh julienned mint leaves
2 Tbsps light sour cream
2 Tbsps half and half
2 Tbsps rice wine vinegar
1 1/2 Tbsps of agave nectar
1/2 tsp salt
1/2 fresh lemon, juiced
fresh ground pepper to taste
1 tsp toasted sesame seeds

Mix all ingredients and chill before serving.

Happy eating!


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Written by Patrice Helmar

August 18, 2010 at 5:51 pm