Chopped Salad

Sometimes, I steal recipes.  This can happen in a completely innocent way.  For example, I may be perusing a cookbook or cooking magazine in a bookstore, and I stumble upon an enticing photograph or recipe.  The idea may simply stick with me, and lead to my own version of the aforementioned image, visual or verbal.  My previous post is prime example of this borrowed creativity.  I saw an idea that I liked, and put my own spin on it.  Other times, it is a little more malicious.  I might, say, take a picture of a photograph, or quickly type up a note on my phone, documenting a simplified version of a printed recipe.  Admittedly, this is sort of awful of me. 

This past weekend, I engaged in the latter type of activity.  I saw a recipe for the loveliest chopped salad, with two types of cabbage, fennel, olives, chicken, and an oregano vinaigrette.  Hunkered down on the floor of Barnes and Noble, tucked in an unassuming aisle, I jotted down a list of ingredients on my phone, and a few notes on the vinaigrette, while occasionally taking a nervous glance over my shoulder.  “I will make it my own,” I told myself, trying to rationalize my inappropriate behavior.  I had spent over an hour looking at the cookbook from which I stole the recipe.  There were quite a few additional recipes that caught my eye, but I only stole one.  Later that evening, I found myself wishing my notes on the vinaigrette were more thorough, but I figured that served me right, and I was not even feeling the proper kind of remorse, given the crime. 

The next day, I went back to Barnes and Noble on an unrelated errand.  As I was getting ready to leave my apartment, I suddenly realized I would get another opportunity to take a look at the now fuzzy vinaigrette assembly; I found myself involuntarily picking up the pace in excitement over spending a little more time with the cookbook.  I took care of my first task; I immediately sidled up to the cookbook section, and then blew another hour sitting cross-legged on the floor, with the cookbook nestled in my lap.  I suddenly heard a voice in my head, saying “BUY THE COOKBOOK.”  It was as if I became Pluto in an old Disney cartoon, and a mini-me angel tapped me on the shoulder, guiding me towards the right thing.  And I am now engaging in a bold-faced confession, hoping that it will entitle me to blog about the recipe with a (sort of) clean conscience.

Seriously though, in spite of my questionable moral compass, this chopped salad is very tasty.  I am not a big salad eater; they tend to be too crunchy and not rich or savory enough.  With that being said, I’ve got to hand it to Jeanne Kelley, author of SaladFor Dinner because her book truly lives up to its title.  She takes a genre of food known for leaving diners wanting more, and renders it worthy of calling it a satisfying dinner.  Her recipes, categorized by their protein, are all well-rounded, full flavored, and filling meals.  Granted I have only made this Chopped Salad, but I can tell that there are quite a few other recipes that will live up to its prowess.

Now about this Chopped Salad… it’s utterly divine.  Crunchy green and red cabbage, sweet fennel, and red onion are offset by the heartiness of plenty of shredded chicken breast, all kissed with a bright Oregano Vinaigrette.  This strong foundation is then highlighted by a wide array of salty, savory morsels, that elevate it from a glorified slaw into a balanced and thoughtful main dish.  Briny green olives and peppery parley leaves run throughout the salad.  And as if that weren’t enough, the salad is then garnished with feta and prosciutto (I know, it makes me swoon, too). 

When I initially read the recipe, I thought, “Why green olives?  Why not Kalamata?”  Shopping for the meal, I even paused at the olive bar, eyes darting between the bins of green Mt. Athos olives and Kalamata, questioning what I felt to be an otherwise brilliant recipe.  I made a last minute swerve to the left, and counted out my 10 green olives, upped from Kelley’s six.  I’m willing to defend my choice on this particular judgment call, but I have to say that the Kalamatas would have been a grave mistake.  The color and the firm texture alone make green olives worth their salt in this context, and I think the brinier, milder flavor is the perfect compliment.  As for the prosciutto and feta, I’m pretty sure those two ingredients speak for themselves, and  they truly yield a whole that is greater than the sum of its parts. 

Another strong selling point for the delectable Chopped Salad is that is one of the few in the history of salads that actually holds up as a decent leftover, and that is because it made with cabbage instead of lettuce or baby greens.  Tossed in dressing, it retained its immaculate crunch over a couple of days, only deepening in flavor.  I kept the prosciutto and feta separate (they were a garnish, after all).  Please note, I did not add any salt to this recipe, besides in the preparation of the dressing and the chicken.  The smorgasbord of salty flavors is adequate without actually salting the dish.  My favorite salty element?  The prosciutto, no question.  The sweet, meaty flavor and toothsome texture definitely add a certain “je ne sais quoi,” and the color is the icing on the cake.  The recipe written below is true to how I made it, including a few minor tweaks that veered slightly from the original text; however, I stuck to Kelley’s overall vision because she gave me no reason not to. 

Chopped Salad (slightly adapted from Jean Kelley’s Salad forDinner):

Serves 4

3-4 cups very thinly sliced green cabbage

2-3 cups very thinly sliced red cabbage

12 ounces shredded cooked chicken breast (cooked in the same way at the previous post)

1 fennel bulb, trimmed and very thinly sliced (about 1 cup)

1/4 cup red onion, very thinly sliced, tossed with a few tablespoons of fresh lemon juice

1/2 cup fresh Italian parsley leaves

10 good quality green olives, pitted and chopped

3 ounces thinly sliced prosciutto, torn into pieces

4 ounces feta, crumbled

Oregano Vinaigrette

3 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon dried oregano, crumbled

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon crushed red pepper

1 garlic clove, lightly smashed

1/3 cup extra virgin olive oil

Whisk all ingredients for vinaigrette together except oil and garlic.  Gradually whisk in oil.  Add garlic clove, and allow dressing to sit for 30 minutes.  Allow garlic clove to continue sitting in dressing, but don't eat it.

In a large bowl, combine both cabbages, fennel, onion, parsley, olives, and chicken.  Add enough Oregano Vinaigrette to lightly coat, and toss well.  

Divide salad on dinner plates and garnish with prosciutto and feta, and an additional drizzle of vinaigrette and freshly ground black pepper.

Grilled Chicken Tacos

As predicted, my grill is my new best friend.  Everything tastes better grilled, plus being outside around dusk is rather lovely in and of itself.  I used to cook so that I could eat outside in the summer; now I get to cook outside and eat outside.  These grilled chicken tacos were simple and fun to make: marinated chicken thighs, appropriate condiments, wrapped up in a flour tortilla.  The marinade was delicious: cumin, chili powder, a little cayenne, and limejuice, mixed with olive oil.  I could have eaten the chicken plain.  I suppose it was more of a glaze than a marinade, viscous and deeply colored.  I think it would have tasted great even if the chicken had just taken a quick dip in it, rather than the 30-minute soak I allowed for.

I topped the tacos with salsa, cheese, sour cream, and red cabbage.  I like the “Santa Barbara” Brand salsa.  It’s refrigerated and very fresh tasting.  My favorite is their hot salsa, but I haven’t had one that I didn’t like.  The red cabbage was both hearty and refreshing.  I was a little concerned that it was going to be too strong of a flavor, but it worked beautifully, and it’s definitely healthier and more interesting than head lettuce.  However, the red cabbage prompted me to add the sour cream.  I thought it would mix well with the cabbage and salsa, and allow the whole thing to mellow out.  I actually made an additional trip to the store once I got home because I felt it was that important.  I’m sure the tacos would have been perfectly edible without it, but it was worth the trip.  Next time, I might want to finely shred my cheese though, and possibly change the order of my layers.  Still, this was overall a delightful summer dinner.  

Grilled Chicken Tacos (makes about 6-8 tacos, loosely based on this recipe)

1 lb. boneless skinless chicken thighs

4 tablespoons fresh lime juice

4 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chile powder

1/8 teaspoon cayenne pepper

1/2 teaspoon Lawry’s seasoned salt

For taco assembly:

Small flour tortillas

Thinly sliced red cabbage

Shredded Monterey jack cheese

Sour cream

Salsa

-       In a medium bowl (big enough to hold all of the chicken), whisk together all of the spices, and lime juice.  Slowly drizzle in olive oil, whisking as you go.

-       Add chicken and evenly distribute in marinade.  Set aside for 20-30 minutes.

-       Meanwhile prepare all taco condiments, and preheat a gas grill at medium heat for 10-15 minutes.

-       When hot, lay chicken on the grill, smooth side down, for 5-6 minutes a side.

-       When chicken is cooked through, slice it thinly for tacos.  Assemble tacos and enjoy.

Pan-Fried Tilapia Remix

Pan-fried tilapia is simply delicious, and if you need further justification of that statement, you can read about it in more detail in a one of my previous posts, singing its praises.  I usually don’t blog about the same dish twice, unless I find a way to improve it.  My recipe for tilapia recently received an upgrade, not by varying ingredients, but by varying the cooking vessel.  I recently purchased my very first cast iron pan, and my only regret is that I waited so long to do so.  This is not only an upgrade for tilapia, but also an improvement for my kitchen in general.  This is particularly good news for anything sautéed/pan-fried, as those foods always tastes best when they achieve a golden, brown hue.  Deeper color results in deeper flavor, and a crispier texture.  Cast iron pans help to maximize this “golden (brown) rule,” and my most recent batch of pan-fried tilapia exemplified this.  My new favorite pan yielded crispy, golden fish fillets that were perfectly moist on the inside.  Cast iron gets hotter than non-stick pans, which allowed for the beautiful color to develop quickly, without overcooking the fish.

I also made a dill-mustard cole slaw to go alongside my fish.  Cole slaw is a common side dish for fried fish for a reason: it is a perfect complement.  It’s like serving your fish with a refreshing, crunchy tartar sauce.  Creamy, crunchy, tart, and briny: pan-fried tilapia couldn’t ask for anything more.  The dressing was both creamy and vinegary, with a nice bite from spicy mustard, and bright from the addition of fresh dill.  Following the general trend of cole slaw, this one gets better as it sits, so I recommend making it at least 30 minutes to an hour before serving.  It will continue to get better over the next day or so, as well.

Pan-Fried Tilapia: click here

Mustard-Dill Cole Slaw (loosely based on the Food Network’s recipe)

•                1/2 cup mayonnaise (I prefer olive-oil based)

•                2 tablespoons white wine vinegar

•                1 tablespoon whole-grain mustard, spicy brown mustard, or German mustard

•                3 tablespoons chopped fresh dill (plus extra for garnish)

•                Kosher salt and freshly ground pepper

•                1/2 head light-green cabbage, thinly sliced (about 6 cups)

•                1 small carrot, shredded

•                1 bunch scallions, white and light green parts, thinly sliced

-       Wisk together mayonnaise, vinegar, mustard, with about 20 grinds of fresh pepper and about ¼ teaspoon of kosher salt.

-       In a large bowl add the cabbage, carrot, and scallions.  Add about ¾ of the dressing and the dill.  Add more dressing if needed.  Garnish with dill when serving. 

Fish Tacos

This post is long over-due, but the timing is perfect for this steamy weather.  I cannot take complete credit for this mini-series of recipes that resulted in some very tasty fish tacos, as a co-chef assisted me in their creation.  I can, however, take complete credit for my awkward, cheeky prose.  This was quite the journey for a couple of co-chefs.  And while we both worked hard to soften our culinary opinions in order to collaborate, the composition of the final product was quite simple.  In other words, the food was both good and easy. 

Deciding to make fish tacos was easy; deciding what to put on them was not.  There are so many viable options, and combinations (go to foodgawker and search “fish tacos;” the search results will make your head spin).  I will not go into the details of how we made our decision, but do know that this matter was not taken lightly.  We settled on the following combination: soft corn tortillas with sautéed white fish fillets, topped with guacamole, red cabbage slaw, and jack cheese.  The result was a fresh, light, and satisfying meal, which only required 10-15 minutes of heat from a single burner on the stove.  At the time it was thunder storming and 70 degrees, but it is currently 95 degrees outside, and the minimal heat requirements are becoming an increasingly important selling point.

First, my co-chef made guacamole.  It was a standard, but well executed guac, with the primary focus on the perfectly ripe avocados.  I think the key to this recipe is allowing the onions to sit in a bit of lime juice, which mitigated their raw, acrid flavor.  I tried to stay out of his way during its construction because, not surprisingly, I can be a little bossy in the kitchen.  However, I have gleaned the following information:

Guacamole

1 Roma tomato, diced

2 tablespoons minced red onion

Juice from ½ lime

2 ripe avocados, seed removed and flesh scooped out into a large bowl

1 teaspoon of mayonnaise

Kosher salt and freshly ground pepper, to taste

-       Squeeze the lime juice over the minced onion while preparing your remaining ingredients.

-       Add all ingredients in a large bowl and gently mix together.  Taste for seasoning.

-       Cover the guacamole with plastic wrap directly on the surface to prevent browning, and chill until you are ready to serve.

Next, I made the red cabbage slaw.  I have never worked with a whole head of cabbage before, and it was surprisingly easy.  First I removed a few of the outer leaves.  Then, while my co-chef watched nervously, I used a big knife to cut it in half, then quarters.  I removed the core by cutting into the cabbage on an angle, and then (carefully) made thin slices with a knife.  This was not a complex process, and so much more delicious than the pre-shredded bags (although those are not terrible if you’re in a time crunch).  The cabbage and some shredded carrots were dressed in a simple lime-based vinaigrette, formulated from the following recipe: http://une-deuxsenses.blogspot.com/2011/02/crispy-black-bean-tacos-with-feta.html.  Over all, this slaw was a little smoky and a little spicy, and had a refreshing and satisfying crunch.  As a testament to how good it was, I ate the leftovers the next day directly out of the bowl they had been stored in, and then proceeded to make another batch with the lingering cabbage.

Red Cabbage Slaw

½ red cabbage, sliced

1 carrot, grated

2 scallions, finely chopped

¼ jalapeno, seeds and ribs removed, and minced (this can be replaced with a good squirt of sriracha in the dressing)

2 tbs. lime juice

2 tbs. olive oil

1 heaping tsp. mayonnaise

¼-½ teaspoon cumin (I used the latter amount the second time I made it, and it was great)

½ teaspoon honey

Salt and pepper, to taste (about ¼ teaspoon each)

-       In a bowl, combine lime juice, salt, pepper, cumin, honey, and mayonnaise.  Whisk together until thoroughly combined.

-       Slowly whisk in olive oil.  Taste dressing and adjust seasonings.

-       In a large bowl, toss the dressing with remaining ingredients.

I then prepared a plate of condiments (shredded jack cheese, cilantro leaves, and adorable little lime wedges), and my co-chef cooked the fish.  For this, I have to adorn him with enormous culinary praise. It was perfectly cooked, and perfectly seasoned. We used basa, which is a firm white fish, similar to tilapia.  I cannot go into too much detail because he deliberately shielded me from the kitchen during his cooking process (a difficult task in a studio apartment).  This was not out of secrecy, but because I am a terrible “backseat cook.”  He claims to have done the following (but he is a lawyer, and probably can’t be trusted):

Sautéed Basa Fillets

-       Preheat a large non-stick skillet over medium high heat with a thin, even coating of olive oil.

-       Season 1 lb. of basa fillets with a spritz of lime juice and a light sprinkling of cayenne, Lawry’s seasoned salt, chili powder, cumin, and salt/pepper. (Skip the cayenne if you’re not into spicy; go very light with it even if you are into spicy.)

-       Sprinkle lightly with a couple of teaspoons of flour. (Mr. Co-Chef says he wouldn’t do this again, but I liked it.)

-       Cut the fillets in half and sauté until the fish is opaque and firm (a couple of minutes on each side).

-       Assemble tacos and enjoy!

We used small white corn tortillas, heated briefly in the microwave.  If the word “microwave” makes you cringe, you could use the oven or the stove.  This meal was so delicious: crunchy, creamy, spicy, tart, and fresh.  You will find ample visual evidence that supports these claims.  You are even allowed the pleasure of seeing my overly-freckled face take a perfect bite of “mini-taco” (i.e. a bite of all the ingredients besides a tortilla for those who are too full to eat another taco, but can’t stop eating).

Curried Chicken and Napa Cabbage Stir Fry

As the semester winds down, the intensity of school only accelerates.  For a normal human being, this would result in simplified cooking, or picking up sandwiches.  Not the Psycho Cooker.  This week, a massive neuroscience exam was my most significant burden; I now know the difference between the medial and lateral geniculate bodies of the thalamus, and some of their subsystems.  Please, curb your rampant jealousy; I can sense it from here.  I promise, it wasn’t quite as much fun as it sounds.  In the midst of studying, I decided that making a stir-fry was mandatory for both my physical and mental health.  Besides, I had half of a Napa cabbage that I couldn’t bear to waste.  Thus, my reward for memorizing thalamic nuclei was cooking, even if the pan didn’t start sizzling until 10 o’clock at night.  I’m sure my neighbors were thrilled to have the smell of curry wafting through their apartments as they got ready for bed. 

Curried Chicken and Napa Cabbage Stir-fry (adapted from Marc Bittman’s recipe)

1 tablespoon vegetable oil, divided

1 tablespoon garlic, minced, divided

1 tablespoon fresh ginger, grated, divided

Handful of chopped scallions

About 3 cups shredded Napa cabbage (about a pound)

6 button mushrooms, sliced (about ¼ pound)

½ cup frozen peas, thawed (just let them sit out during cooking)

½ pound chicken breast, chopped in about ½ inch cubes

about a tablespoon curry powder (optional)

1 tablespoon soy sauce

Hefty drizzle of Sriracha* (only if you want it spicy; I probably used a couple teaspoons)

Toss chicken with curry powder (if using) and set aside.

Next prep the rest of the ingredients so the stir-fry can be prepared smoothly (this is called “mise en place*”).

Heat half of the oil over high heat for 3-4 minutes. 

Reduce heat to medium-high and add half of garlic and ginger.  Give the pan a quick shake to distribute, and immediately add the mushrooms, scallions, and cabbage.  Allow to cook for 5-8 minutes, until cabbage and mushrooms have softened.  Remove vegetables from pan.

Add the rest of oil, garlic, and ginger to pan.  Allow to cook for a few seconds, and add the chicken.  Allow to cook for 5-8 minutes, or until cooked through.  Then add the peas, cabbage mixture, soy sauce, and Sriracha.  Toss to combine.  If the mixture looks dry, add about a ¼ cup of water.  Eat as is, or over white or brown rice.

Comments:  This. Was. Fantastic.  The delirium of the eons spent at the library probably augmented this, but I’m pretty sure I would enjoy it any night of the week.  Next time, I might double the cabbage and mushrooms; they were that tasty.  Tofu would have been sublime in this (curried, seared tofu: what could be bad?), but I did enjoy the heartiness of the chicken.  If you’re not a fan of curry, leave it out.  The ginger, garlic, and soy will bestow enough flavor.  However, I LOVED the curry.  This is only the second time I’ve actually cooked with it, and I find that it makes food intensely fragrant, but not overpowering on the flavor front.  When it hits the pan, it’s like getting an olfactory hug.  In fact, I may start carrying around a vile of curry powder and take whiff when I am stressed.  Perhaps it exists in an eau de toilette. 

Being a cheerleader for carbohydrates, I served this over white rice.  Brown rice would have been my first choice, but it needs about hour to cook at this altitude and I didn’t have that kind of time.  However, once I had my first bite, I realized that this dish would have been utterly perfect without any rice at all.  This is a bold statement as there are few low-carb dishes that I find palatable.  The best thing about this dish is that you could apply the technique to other quick-cooking vegetables and proteins, and switch up the flavors to make an infinite array of healthful and delicious stir-fry options.  There will definitely be more to come in the psycho-kitchen.

*See glossary for definitions

Soba Noodle Salad with Vegetables and Tofu

I have been a little indulgent lately with my recipes.  Personally, I think that everything could be significantly less healthy.  I avoid processed foods in my recipes, and try to incorporate some sort of nutritional value and balance, even if it is merely broccoli as a consolation prize to healthfulness (see previous post).  However, I will acknowledge the abundance of cheese, and frequent use of simple carbohydrates.  In a temporary attempt at balance, I made a cheese-free dish, full of whole grains, fiber, and raw vegetables: soba noodle salad with vegetables and tofu (mind you, those are buckwheat noodles).  I honestly love tofu, and in this dish, it is simply cubed and tossed in (no roasting or frying). So if you are generally skeptical of tofu, this is probably not for you, but I think you could easily substitute another lean protein (chicken breast, pork loin?)  I found this recipe online; it’s from Cooking Light Magazine, but I made a few changes due to personal preference.

Soba Noodle Salad (adapted from Cooking Light Magazine)

Ingredients

DRESSING:

¼ cup soy sauce

1 tablespoon packed brown sugar

1 tablespoon sesame seeds, toasted (plus extra for garnish)

1 tablespoon grated fresh ginger

3 tablespoon rice vinegar

2 teaspoons dark sesame oil

1 garlic clove, cracked

1 teaspoon Sriracha*


SALAD:

8 ounces uncooked soba noodles

3 cups very thinly sliced Napa (Chinese) cabbage

½ red bell pepper, cut into thin strips

1 cup shredded carrot

Chopped scallions for garnish

1 package firm tofu, drained and cut into ½ inch cubes

Preparation

Put a pot of water onto boil and cook soba noodles according to the directions on the package.

To prepare dressing, combine first 8 in a small bowl; stir with a whisk.  If you have time, you may want to prepare the dressing first so you can allow it to sit and the garlic flavor can infuse.  Remove the garlic clove before assembling the salad.

To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.  Garnish with scallions, extra sesame seeds, and extra Sriracha if desired.

Comments:

The final product has a clean, fresh flavor, but it’s a little flat.  The original recipe calls for orange juice, which I omitted because I don’t like it.  However, a tablespoon or so of citrus juice (perhaps lime) may have rounded it out.  As the salad wasn’t particularly spicy, I feel the dressing could have handled two teaspoons of Sriracha.  However, this is easily amended by an extra drizzle, as garnish.  If you want it more garlicky, you could grate or paste a small garlic clove and add it to the dressing, but I enjoyed the purity of the flavor as is, with just a hint of garlic.  Be warned: tossing the ingredients will cause the tofu to break up a little bit, making for a less than pristine aesthetic.  The original recipe also calls for bean sprouts, which I regret omitting.  They would have added a nice dimension.  This recipe makes a HUGE quantity, almost too much.  I see no reason why this recipe couldn’t be halved.  But for grad students entrenched in midterms, the quantity has a practical aspect.  Readily prepared soba noodle salad has its selling point during midterms, even if I was tired of it by the sixth portion.  Sometimes, just sometimes, the perfect meal must be sacrificed for school.  Oh, well.  At the risk of sounding immodest, I am generally adept at avoiding such tragedy.

*See glossary for definitions.