Posts Tagged ‘salad’

oven time II

January 14, 2009

And since we were using the oven anyway, Robin developed this Hot Salad:

You need zucchini, tomato, onion, all sliced very thinly;
crumbly goat cheese, salt, pepper, olive oil and oregano.

In a small open oven dish, layer the ingredients as follows:

zucchini-onion-salt-tomato-goat cheese-olive oil.
Sprinkle with pepper and oregano.

Bake in the pre-heated oven at 200C-392F until done, c. 20 minutes.

A salad, you ask? Yes!


tofu incognito

January 10, 2009

So here were my kids, visiting for Christmas, and my daughter has become a vegetarian. In lieu of the traditional heap of goose, I cooked my spinach salmon for her (the occasional bit of fish is okay with her), while my son and I hacked away at an over-sized and unfortunately somewhat too dry bit of ham in a bread crust (there’s no recipe needed for that one – only that I salted a fresh ham for a week together with herbs and spices, that I overdid the crushed juniper, that I half-cooked the ham and wrapped it in bread dough, which I baked in the oven until done).

But on New Year’s Eve, we had a problem. The Dutch tradition calls for huzarensla, a decorated heap of mashed potato salad with pickles, bits of meat and mayonnaise (all recipes I know are a bit boots-on and can easily be improved and refined, which I usually do on a trial and error basis – a little differently each time. Here’s one recipe. You’ll find more). I needed something that could stand in for the strips of pre-cooked pork that I usually put into my huzarensla – something to provide a certain chewiness. I decided that westernized tofu was my solution. (more…)

bean sprout salad

June 7, 2008

My daughter is about to move to Utrecht all on her own and study there. She also wants to try eating vegetarian. This is the test. Am I able to provide some useful recipes or will she starve?

My daughter is actually her own boss, thank you very much, and she can cook. But there is no reason not to publish this bean sprout salad in any case.

A nice thing about Holland is that bean sprouts have entered the universal diet and are available fresh and cheap everywhere. Sweden has them only in Eastern markets, and I have had quite a few batches that sort of crept out of their bags. No amount of chilies can help in such a case. (more…)

mushroom salad

March 7, 2008

This recipe from my secret private archive was originally planned as an ingredient to a Nice-style mixed vegetable salad, private brand. Because I wanted the mushrooms to assume a vinegary garlicky character before adding them to the salad, I prepared them ahead of time. Then there was no Nice-style mixed vegetable salad. I decided to have the mushrooms as a dish of their own, and this is how:

Prepare a bowl big enough to hold the mushroom slices after cooking, with a mix of nice vinegars, such as half red, half white wine vinegar, chopped garlic to taste (without the green inner part – they say it’s hard to digest and keeps you awake at night; an effect that is probably caused by some sort of ancient voodoo charm), (more…)

greek salad as we had it there

February 9, 2008

Where I live, “Greek salad” is inevitably served with lots of fancy lettuce, feta cheese (not bad: but most of the time not enough of it), olives (worse: usually the cut-corner, grey-black, pitted, tasteless, guests-eat-anything-whatever-you-give-them kind), a mountain of these unspeakable wedges of raw red onion (that bad) and salad dressing of the customer’s choice (I don’t even say anything). As I experienced salad as served everywhere all over Greece thirty years ago, its bliss came from a seeming lack of sophistication (no lettuce, no elaborate dressing, no fancy decoration) in combination with really fresh ingredients. (more…)

two secret uses of the salad spinner

January 29, 2008

I own a Moulinex salad spinner that has served me for approximately 25 years. It holds vast amounts of goods, has a turning crank and the habit of getting unbalanced.

One turns to get rid of the worst of the moisture, and then the spinner begins to spin and wobble out of control. So one stops, opens the lid and very carefully re-distributes the content until the internal spinner-colander almost balances on the pivot. Then one closes the whole machine very carefully again and the spinning becomes a feast.

Robin has a “good grips” spinner that has no such problems of balance. But it turns slightly slower, so the drying takes more time. So we have two spinners, a slow and safe one, and a battered Ferrari.

I don’t want to write about dry lettuce. We all know that it’s better. There is a nice restaurant in the Gothenburg Brew House in Gårda, called bEAT (yES1) that offers very fine, fancy, hand-hewn salad dressings (in line with their other food, which is most of the time very good). But at lunchtime, they serve their lettuce literally floating in its rinsing water. Quite disgusting really. Matter of one hand of the cook not knowing what the other does. Hope he doesn’t cut himself one of these days.

I want to advertise two alternative uses of the salad spinner. (more…)

breathe (mach e hauch…)

December 14, 2007

Before I became a musician, the people visiting the workshop of my father usually stayed in my mind not because of their artistic achievements but because of their stories and jokes. One went like this:

— Guess what I’ve eaten
— ?? No idea. Breathe (“mach e Hauch”)!
— Hmmm. Onions??
— No.
— Breathe again.
— Hmmm. Garlic?
— No.
— Breathe again.
— I don’t get it. What have you eaten anyway?
— Wild strawberries…

If you ever wondered, why someone has dumped two cups full of one-inch-thick raw red onion rings on top of your lunch salad, you now know the answer. They want you to tell this joke at the afternoon meeting.