Oh yeah, some spicy arugula too!
Who doesn’t love fruit of any kind on a salad! Whether it’s summer fruits like berries and peaches or fall fruits like apples, pears, dates, cranberries and of course figs, all these fruits add a little sweetness to your salad and ups the wow factor for your guests. I like salads that make me anxious to make them or come up with additions that may make them even better and I like to think of people eating them and loving them (ok that is a little weird.)
This salad happened to come about when friends came to Round Top for the Fall Antique Show. We spent the day shopping, lunch at Round Top Brewing, blackberry lime scones and champagne at my house to celebrate all the help they have been to me with building our new house. Believe me, I had a ton of questions. (Also, Brooke’s mom and sister received tons of questions from me -thanks for your help too.) So, after a long day shopping they returned to The Woodlands and the next day they shopped the day in Houston and had lunch at a restaurant where they had this salad. They recreated the salad for their dinner the next night. I’m recreating it from their version.
Fall Slaw Y’all!
I actually made this slaw for Labor Day and I was thinking summer slaw. But, now it is Fall I’m calling it a Fall slaw. Even though it is still very hot in our part of Texas it’s still Fall. When I was a kid I always associated Fall with going back to school and little plaid dresses with ties in the back or in high school with long plaid skirts and “bobby socks”.
The more I thought of this recipe I thought of Fall fruits. Cranberries and apples are Fall fruits, so this should be my go-to FALL SLAW recipe. The pistachios along with the apples add a tasty little crunch to a sometimes boring cabbage slaw. The hot honey adds a little hotness to balance out the sweetness of the fruits.
Summer time corn!
For the last few months I have been driving by this field of corn outside Roundtop. Watching it grow from tiny stalks to larger stalks, then with ears of corn and wanting to find out who owns this field so I can go beggin’ for a few ears to make my mother’s fried corn.
Well the corn kept growing and growing and then started turning brown and my chance of finding the owner was gone. Of course this corn didn’t die before it got into the markets, it was a field of “field corn” or “cow corn” that is grown especially for cow feed. But this kind of corn makes the best fried corn but better than the sweet corn sold in the groceries.
Coleslaw? Slaw? What’s the difference?
I’ve had this debate with myself for years because I love all kinds of slaws/coleslaws. In my mind a coleslaw is a salad made of cabbage and other ingredients and with a mayonnaise based dressing. Slaw on the other hand (to me) is a cabbage and other ingredient salad but with no mayonnaise and usually an oil vinegar and even sugar (plus other ingredients) type dressing. Both will make the salad limp, I think, if left over so I always let the slaws refrigerate along with the dressing in a separate bottle and dress right before serving.
While doing our country morning drive here in Round Top on Memorial Day I was trying to decide what type of dressing to go with our bbqued chicken legs. I love legs and since it was going to be just the two of us (can’t wait to get that new home and kitchen because all holidays will always be celebrated with lots of food and people to enjoy it.) I knew I was making the cheese grits that I seem to make anytime there is bbq involved. I thought the coleslaw with apples, green onions, cabbage and a few other ingredients sounded perfect and why not throw in some candied peanuts. After making these candied peanuts I’ve decided to always just buy them already sweetened.
Absolutely the best salad ever!
Roaming around some of my favorite sites from wineries I came across this salad and I have to say it has become one of my all time favorites. I couldn’t decide whether to post this or not but then decided I would hate for you to never taste the combination of all these ingredients.
Frisee which I have always called “scratchy throat lettuce” mixed with peppery arugula, some haricots verte, toasted almonds, some fresh peaches, and I added the avocado tossed with a wonderful dressing makes a salad that I won’t easily forget and it will be top of my list to prepare for dinner guest. If peaches are out of season I would try some apple, pear, or fresh figs.
The night I made this the kids came over for dinner and I actually had thirds on this salad. Usually I’m doing good to finish the salad I have on my plate.
Love those field peas!
How time flies. It’s been a few weeks since I’ve posted anything and that is because I’ve been baking/cooking at our son and DIL’s Lollitop Sweet Shop and now opened Round Top Brewing. I usually go in Thursday-Sunday and bake at sweet shop and help with breakfast tacos/biscuit sandwiches etc and when done walk a few steps and UP 20 steps to upstairs kitchen at the brewery. Both or fun but I have to say the “food” part of the brewery is my favorite. It’s nice to work with Paul on his ideas and creations and I do not mind one bit taking directions from him and doing things his way.
I’m always looking for new salad or cold side dishes to prepare because it takes the pressure off of having everything hot and ready to go at dinner time.
Southern Living recipe with some tweaking.
I have always loved Southern Living’s recipes. Back in the 70’s I submitted and had accepted about 5 recipes for the SL magazine. For having a recipe published in the magazine I received the yearly annual SL cookbook and also 50 recipe cards with “my recipe that appeared in SL magazine”. I actually still have a few of those cards somewhere in boxes in storage.
When I first saw this recipe and made it I could still buy good “cling free” peaches. This salad would be just as delicious for a Fall dinner using roasted apples. Pork and apples make the perfect combo.
The recipe begged (I think) for some charred corn and definitely some avocado. Wished I’d had some cilantro and I would have given it a good sprinkling. The bread slices are so crusty and oily and when it mixes with the greens and pork make for the perfect bite of food.
Wow, it has been a long time since I posted a recipe!
What’s new with us that has kept me from cooking (almost) or posting. Well, we moved from The Woodlands about three months ago; first into a short term temporary apartment (we loved the Dipples place and really miss their cows). and then (about 3 weeks ago) into our long term temporary until we build a house.
Ever wonder what the saying Georgia Cracker meant? Well, I saw Paula Deen, during one of her quarantine shows, make this Georgia Cracker salad so I decided I had to find out where the salad got it’s name.
Georgia Cracker refers to the original American pioneer settlers of the Province of Georgia. The Georgia ranchers would drive their cattle down into the flatlands of central Florida to graze in the winter and would stop where the citrus groves began. In order to get the cattle’s attention they became very accomplished at cracking a bullwhip. There are a few other explanations but they aren’t as interesting.
Ei, veze, arrautza, oeuf, Muna, Uovo, Ubh! Or just EGG!
An egg by any other name would still be just an EGG. Just as Juliet once said “What’s in a name?”, That which we call an “egg” (sorry William) “by any other name would taste the same”. So whether you are saying Ei (Dutch), Veze (Albanian), Arrautza (Basque), Oeuf (French), Muna (Finnish( , Uovo (Italian), or Ubh (Irish) it’s still just an egg and for this recipe it’s a chicken egg.
I first saw oeuf mayonnaise on a food blog and to me looked like eggs sitting on top of grits. Not until I comment on David Lebovitz’s site did I know how wrong I was (and stupid) because I thought the stuff on the plate was “grits” (of course they had to be cheese grits) but the halved boiled eggs were sitting on top of homemade mayonnaise.
The colors of Christmas.
There is nothing better than getting together with a bunch of friends and having dinner. Recently during such a dinner I made my Chicken in Phyllo (see index) which I have been making about 35 years. It’s an impressive dish but doesn’t take long to make and the results are beautiful. Layers of phyllo stuffed with chicken, celery, onion and a little nutmeg all rolled up into a bundle and covered with a Lemon Veloute Sauce is the perfect entree for your friends. I did practically everything a couple of days early so day of my party I just lounged around and watched a bunch of Hallmark Christmas movies.
Simple salad and so good for you.
The first time I ever heard of a “massage” salad was when Aarti Sequeira won The Next Food Network Star back in 2010 and I remember her massaging away at a bowl of kale to make it tender. My first thought was “who gives their salad that much attention”. Up until seeing this “spa treatment” for a salad I wasn’t really fond of the green; kind of tough and scratchy to the throat I though.
I took Aati’s recipe and instead of the mangos she used I substituted golden raisins and I added some shallots and macadamia nuts. This little, simple salad was delicious and I think the more you “massage” it the better it gets. The sweetness of the raisins and the saltiness of the macadamia nuts are a perfect combo. This salad can actually make it a couple of days in the refrigerator since the greens do not get soggy. Next time I may add some crispy prosciutto.