Banana Coffee Almond Shake

Coffee Almond Banana shake

Coffee, frozen banana, toasted almonds, milk and a squeeze of chocolate sauce.  How can you go wrong with that?!  This is an extremely simple, delicious and relatively low sugar pick-me-up for your hot summer afternoon!  I saw a recipe similar on Serious Eats and had to try my own version!  The only sweetness comes from the banana and a tablespoon of honey – not too shabby for something that seems pretty indulgent!  It was absolutely perfect for that mid-afternoon I-gotta-have-something-sweet attack that happens to me every day.  Enjoy and change up the ingredients as you like!
Coffee Banana Almond shake

Banana Coffee Almond Shake
makes one large or two small servings

1/2 cup strong brewed coffee, room temp
1/4 cup milk (any kind of milk will work)
1/4 cup toasted sliced almonds
1 frozen banana
1 TBS honey, agave nectar, whatever you like best
5 large ice cubes (about a cup of crushed ice)

In a blender, add the coffee, milk, almonds and banana and blend for about 30 seconds.  Then add the ice and blend for 30 seconds to a minute more.  Drizzle with chocolate sauce (or not – it’s up to you, but I had some in my pantry and, well, it was awesome) and serve!

Basil Risotto – Herbs are Vegetables, Too

Basil Risotto
Leafy greens.  For most Americans, this isn’t the most appealing set of words.  However, most of us might just think LETTUCE or  SPINACH or KALE and think, “How on earth am I supposed to eat several cups of that a week?!  Lettuce not forget about herbs (please forgive that pun, I really had no other choice.)  They are brimming with nutrients! It’s such an easy and flavorful way to add more vitamins and fiber to your diet and your recipes.  I always tend to forget that things like basil, thyme, oregano, mint – these are quite leafy and quite green, too!  Sure, you can’t eat as much of them as you can kale in one sitting, but a mild basil goes amazingly well with spinach and can really add a lot of interest to a dish.  Basil is full of beta-carotene, Vitamin A, K and its leaves are rich with essential oils known for being anti-inflammatory.  And lucky you, the summertime is a time when basil grows like a weed!  

I realize that lettuces, spinach, cabbages, etc, are sometimes challenging for little ones (and me) to eat.  But I’ve fully gotten Olive acclimated to the flavors of pesto and I consider that a small victory.  It’s green, so it opens the door for other vegetables to eventually be accepted as well.  For this creamy, bright risotto, I made a pureed basil (not really pesto as I didn’t have Parmesan or pine nuts on hand) with just basil, garlic and garlic oil and stirred it into my risotto in the last minute of cooking.  Garnished with a chiffonade of fresh basil and we had lunch!  Olive loved it and I loved that while it seemed like comfort food, it was actually quite healthy and nutritious for us both.  Not a lot of butter and oil – just good chicken stock (which is amazing for your health on its own), basil, onion and rice!

I encourage you to think of herbs as a choice for getting more vegetables into your diet.  And what better herb to start with than basil?

Pesto Risotto
Basil Risotto

serves 6-8 as a meal

2 cups arborio rice
2 TBS butter
5-6 cups good chicken stock (low sodium if store-bought or just use water and season later)
1/2 cup chopped onion
1 large garlic clove
2 cups packed basil leaves
4 TBS olive oil (I used garlic oil)
2 garlic cloves
salt and pepper to taste

In a large cup with an immersion blender or in a food processor, blend the basil leaves, olive oil, garlic and about a half tsp salt and pepper.  Taste and adjust seasoning to your liking.  You can full out make a regular pesto if you want, but this is what I had on hand and it worked great.  If you make a full batch of pesto, only stir in about 1/4th of a cup into your risotto.

In a large saucepan, heat the chicken stock to a simmer.

In a large, deep skillet over medium heat, melt the butter until it starts to bubble and then saute the onion and garlic until soft, stirring to not let the garlic burn.  Stir in the rice and stir to fully coat in the butter and onion.  Begin adding 1/2 cups of stock to the pan, stirring pretty regularly to ensure the rice doesn’t stick to the bottom of the pan.  When the liquid cooks off, add another 1/2 cup and keep this process up until you’re down to about a cup of stock and have been cooking it for at least 20 minutes.  Near the end, taste the rice – you don’t want it crunchy, but you don’t want it mushy either.  Think of it like pasta – a nice bite to it is key.  Stir in another half cup of stock if you think it could use it and then add in the basil paste.  Remove pan from the heat and serve immediately.  Garnish with fresh basil or a grating of fresh Parmesan and cracked pepper.

Chilled Strawberry Soup

Chilled Strawberry Soup
I ran across this interesting recipe last week and wanted desperately to try it.  A chilled strawberry soup!  What could be more summery or fun?

The original recipe called for Riesling and a garnish of black pepper and olive oil and next time I do it, I really want to try that version.  Since I would be serving it to Olive and wouldn’t be cooking the alcohol out, I decided to alter the 1/2 cup of Riesling for lime juice and I think the results were so refreshing.  Some might call this a smoothie, and it basically is, but it’s thinner and if you go the adult version route, it would certainly be more elevated than a smoothie.  Olive loved this different snack and I loved it for breakfast this morning!  I garnished the soup with a bit of chocolate mint from my plant out back.  Did you know there was such a thing as chocolate mint?!  I didn’t but was intrigued and I think there is a subtle smooth difference between it and basic sweet mint (which has the quintessential “gum” flavor).  I thought mint and hints of chocolate would be great on a strawberry soup and it was – next time I may even add some dark chocolate shavings as a garnish!

Enjoy!  It’s a hot one out there, today!

Chilled Strawberry Soup
makes about 3 cups

3 cups strawberries, hulled
1 cup plain Greek yogurt
Juice from two large limes (about 1/2 cup)
1/3 cup raw honey
Garnish: mint, chocolate, cracked pepper

Put all ingredients except the garnish in a blender or food processor and blend for about a minute, scraping down the sides.  If you want to go the extra mile, strain the soup through a fine mesh sieve to remove the seeds. Chill for at least an hour and garnish as you wish!  (I didn’t chill ours at all and it was great).

Vegetable Puff Pastry Pizza

Vegetable Pizza on Puff Pastry
This was lunch for me and Olive, today.  I LOVED it.  We had a random selection of leftover veg in the fridge and my mind always goes the leftover route of omelet or fritatta, but not today.  We had puff pastry in the fridge and a tiny bit of leftover Romesco sauce and so I knew I had a pizza in there, somewhere.  The flavors were amazing and the whole thing took 20 minutes to make (minus the time it took to let the puff pastry thaw out.)  Super winner in my book.

Olive took two bites of one tiny square and declared herself done, not hungry, anymore.  Okay!  I have to roll with things like that.  Inside my head, I think, “What could I offer her that I know she’d eat? Crackers?  Pasta?  Something without kale and asparagus on it?”  But no.  I can not get into that habit or I’ll have the toughest time getting out of it.  In the last few months, I’ve seen Olive eat potatoes of all colors (those purple things on the pizza are potatoes), tomatoes, asparagus, kale, carrots and cheese.  So in my head, I knew that this wasn’t a challenging meal for her.  She’s had a tough week with food, though, and I knew before I even made it that it would probably tank.  I asked her later how she liked lunch and she said, “It was good! I tried two bites!”  So there you go.  To her it wasn’t a failure.  To me it was because she didn’t inhale it like she would’ve a pizza with just pepperoni and cheese.  Quantity doesn’t always mean quality.  I have to remember that exposure and consistency are the major keys to training up good eaters.  Mere exposure is helpful because then you don’t have the kid that cries at the sight of vegetables on their plate and familiarity breeds comfort, eventually.  Eventually.  Eventually is the result of patience and to be honest, it’s not my strongest attribute.  But I’m learning and I’m trying and I will tell myself on days when my little half-pint only eats four bites all day that she will be okay.  She’ll learn.  Eventually.

unbaked Veggie Pizza
Here’s the pizza raw so you can see better what I found in my fridge to add:  kale rubbed with a bit of olive oil, leftover roasted root vegetables, leftover grilled asparagus and half a tomato.  The sauce was our leftover Romesco sauce and I put all this on top of one sheet of frozen puff pastry.  Puff pastry is flawless.  Super fancy-seeming lunch in 20 minutes.  I’ll take it!

Veggie Pizza

 

Vegetable Puff Pastry Pizza
serves two as a main or 4 as an appetizer

One sheet frozen puff pastry, thawed
2 TBS tomato sauce or Romesco sauce
Any toppings you like.  I used:
1/2 cup chopped kale
1/2 cup chopped (already cooked) asparagus
Half a tomato, cut into wedges
1/2 cup (already roasted) potatoes and carrots
1/2 cup shredded Italian blend cheese

On a rimmed baking sheet, spray with oil and lay out your puff pastry to thaw.  When thawed enough to unfold, spread it out and roll it out bigger on each side to be about 1″ longer all the way around.  Spread your sauce and then sprinkle the cheese to cover it well.  Arrange your vegetables and coat the kale in a little bit of olive oil and rub it into the leaves to soften them up.  Bake in a 400F oven for 15-20 minutes until golden brown.

Leftover Veggie Pizza

Triple Layer Coconut Cake

Thomas Keller's Coconut Cake
Amazingly dense, rich, saturated with coconut flavor with a light, fluffy, creamy frosting that only compliments and doesn’t overpower the rich, dense and super-moist cake.  Yes, of course, this was the best coconut cake we’ve ever had.  And why, is that? Because it’s Thomas Keller’s recipe, and as anyone who has ever heard of or seen one of his cookbooks will know, everything he touches is gold.  This recipe, however, is not found in any of his cookbooks, but was featured in an article on Saveur magazine online.  It was a recipe that took him back to his childhood, to having a cake very similar to this in a small town diner.  We had this recipe bookmarked for months and finally gave it a go.  While you can tell from the pictures that my layering techniques leave something to be desired, the flavors were amazing.  Spot on.  I even took it to a picnic in 80 degree weather and it held up (barely).  This cake needs to be chilled the adequate time recommended, for sure.  Even with my missteps and imperfect execution, it was one of the best cakes I’ve had in years.

Go forth!  Be bold!  Make this cake!  We changed nothing – this is just one of those “I made it, so can you” kind of posts,  so I’ll simply copy the recipe for you, here!  Happy Weekend!

Keller's Coconut Cake

Triple Layer Coconut Cake

FOR THE CAKE:
Unsalted butter, for greasing
2 cups flour
1 cup desiccated coconut
1 tsp. baking powder
1 tsp. kosher salt
1½ cups sugar
eggs, separated
1¼ cup mayonnaise
¾ cup coconut milk
½ cup, plus 1 tbsp. buttermilk
2 tsp. coconut extract
2 tsp. vanilla extract

FOR THE MERINGUE:
6 egg whites
1⅔ cups sugar
3 cups sweetened shredded coconut

INSTRUCTIONS

Make the cake: Heat oven to 325°. Grease three 9″ cake pans with butter and line with parchment paper; set aside. Whisk flour, desiccated coconut, baking powder, and salt in a bowl; set aside. Place sugar and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy. Add mayonnaise, coconut milk, buttermilk, coconut and vanilla extracts; mix until combined. With the motor running, slowly add dry ingredients until batter forms; transfer batter to a bowl and set aside. Clean stand mixer bowl and add egg whites; replace paddle with whisk attachment. Whip whites until soft peaks form; fold into cake batter. Divide batter between prepared pans, smoothing tops with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake until a toothpick inserted in middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool.Make the meringue: Using an electric hand mixer, beat egg whites in a bowl until medium-stiff peaks form, 5–7 minutes; set aside. Bring sugar and ¼ cup water to a boil in a 2-qt. sauce pan fitted with a candy thermometer; cook, without stirring, until temperature reaches 250°, 4–5 minutes. With the mixer on low, slowly drizzle hot syrup into egg whites until combined. Increase speed to high; beat until meringue forms stiff peaks, about 3 minutes more.

Assemble the cake: Place one cake layer on a cake stand and spread 3 cups meringue over cake; sprinkle with ¼ cup coconut. Repeat with second layer. Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere. Chill cake 30 minutes to firm meringue; serve chilled or at room temperature.

copied from Saveur 
Coconut Cake

Buffalo Burgers with Rosemary Roasted Root Vegetables

Buffalo Burgers
Get your grill heated up this weekend – it’s supposed to be beautiful!  I actually don’t know that for sure, but I’m trying to stay positive.  I made these burgers for us this week after seeing a recipe for lamb burgers.  I couldn’t find ground lamb here and didn’t really want to pay to have some lamb loin ground up so I figured I’d go with something just as lean (the appeal of a lamb burger) and go with buffalo!  We have a very small section in our local grocery store and they have a few pounds of ground buffalo always available.  I know it’s really, really lean, so it can dry out really easily.  The trick is cooking it low and slow, so I’d suggest if you’re grilling, to keep it off the direct flame and give it some extra time.  I love chopped onion in my burgers, so I added some to these and also a little bit of grated Swiss cheese and a couple tablespoons of water – a trick I learned in making the best meatballs ever, that gives the meat that extra tender-juiciness without adding a bunch of fat.  We topped these burgers with sliced avocado, baby bell peppers, pickles and extra cheese – they were really wonderful and still juicy!

I served the burgers with some roasted carrots and potatoes.  I love roasting vegetables with rosemary and just a touch of olive oil, and had I had more root vegetables, I’d have added them right in!  I’ve done this before with beets, turnips and parsnips and I’ve loved them all!

roasted root vegetables

Buffalo Burgers with Roasted Root Vegetables

1 lb ground buffalo
1/2 cup diced white onion
1/2 cup shredded Swiss cheese
1 tsp kosher salt
1 tsp pepper
2 TBS water

In a large bowl, mix the buffalo and all the other ingredients until well incorporated and form into loose patties.  Salt and pepper both sides and cook on the stovetop over medium heat, or on the grill off direct heat for about 5 minutes per side, or until desired doneness is achieved.  I cooked mine until they were about 135F inside and that gave us a tiny bit of pink in the middle.  I served our burgers on toasted buns with mayo, sliced avocado, sliced baby bell peppers, sliced baby kosher pickles and extra Swiss cheese.  Top however you like!

For the root veggies:

A mix of carrots, potatoes, beets, turnips, etc (about 2-3 each)
2 TBS olive oil
2 TBS chopped fresh rosemary
salt and pepper

Heat your oven to 400F.  On a foil-lined baking sheet, toss the chopped vegetables with the olive oil and rosemary and sprinkle with salt and pepper.  Roast for about 30 minutes, or until the veggies start to get a little crispy along the edges.

Buffalo Burgers with Avocado and Swiss

Ginger Ale Poached Apricots over Warm Cinnamon Rice Pudding

Apricots Poached in Ginger Ale Poached Apricots with Cinnamon and Vanilla Bean
Simplicity.  I crave it, lately.  Maybe because I’m in a world filled with a bouncing-off-the-wall toddler and red-headed drama, or maybe it’s because the summer is heating up and I’m busy shooting weddings, all the while wondering who this little baby growing inside me will turn out to be.  I forget I’m pregnant most days.  Other than my sudden urge to rearrange all the furniture and the hair tie holding my pants together, it’s easy to forget while dealing with everything else.  That’s why I love cooking so much – it forces you to slow down and spend some time in thought.  Even if for just five minutes – there will be some point in meal prep where you must wait.  And in that waiting usually comes contemplation (if you can keep your phone out of reach).

Last week when I stood over my stove and smelled the tart sweetness of apricots stewing, I was transported back to the very first time I made jam.  It was about this time four years ago and the (now gone) huge, old apricot tree in our front yard decided to dump about 10 lbs of fruit on our lawn for a week straight.  I didn’t know what to do with all that fruit and I’d never made jam before, but I just started to create.  Took a base recipe and made all kinds of flavors: Vietnamese Cinnamon, Vanilla Bean, Red Pepper, Bourbon, Chinese 5 Spice – they were all amazing and I felt so good about not letting any of that fruit go to waste.  I also learned the simplicity of jamming.  The joy of tasting that fruit completely come ALIVE with just the addition of some sugar and a squeeze of lemon.  I never cared about apricots before that year, but since then, they’ve become one of my favorite fruits.
Poached Apricots in Ginger Syrup
I didn’t make jam with these store-bought apricots, but I did let them poach in some leftover ginger ale and a stick of cinnamon and vanilla bean.  The scent in my kitchen was as bright as the summer sun.  When the apricots were done poaching, I removed them from the liquid and let the ginger ale reduce until it was a syrup.  The apricots are sitting in that syrup in my fridge, now.  Waiting to be poured over ice cream or spooned over a warm biscuit with butter.  Or maybe just eaten straight out of the jar. Last week I made a cinnamon vanilla bean rice pudding for Olive’s snack time and added some poached apricots on top.  The combination was so comforting and for a few minutes, we both just ate and smiled at each other.

Coconut Milk Rice Pudding with Poached Apricots

Ginger Ale Poached Apricots with Cinnamon Rice Pudding

2 lbs of apricots, halved, pits removed
1 liter of ginger ale
two cinnamon sticks (or a tsp of ground cinnamon)
1 vanilla bean, split
1/4 cup sugar

Place the apricot halves in a large, non-reactive pot over medium-high heat.  Add the ginger ale, cinnamon, vanilla bean and sugar and let the mixture come to a boil.  After 10 minutes, remove the apricots with a slotted spoon and set them in a large bowl.  Allow the liquid to reduce to about 1-2 cups of liquid and pour over the apricots in the bowl.  Spoon apricots and syrup over rice pudding, ice cream, waffles, whatever you want!

Cinnamon Rice Pudding*
makes about 2 cups

1 cup coconut milk
1 1/2 cups whole milk
1/3 cup arborio rice (short grain rice)
1/4 cup dark brown sugar
1 tsp cinnamon
1 tsp vanilla bean paste
pinch of salt
1 egg

In a medium saucepan, heat the milks, rice and salt until the mixture boils.  Reduce heat and let the mixture cook about 20-25 minutes, stirring often, until the rice absorbs most of the liquid.  Remove from heat and in a smaller bowl, add the brown sugar, cinnamon, vanilla bean paste and egg and whip until smooth.  Add 1-2 tablespoons of the hot rice mixture to the egg mixture, stirring quickly to temper the egg.  Then, while whisking, add the egg/sugar mixture back into the pot of rice and let it cook over low heat until slightly thickened, about 10 more minutes.

Serve with poached apricots!

*adapted from this lovely recipe off Simply Recipes

Baking Challenge: Triple Berry Cinnamon Swirl Bread

Triple Berry Cinnamon Swirl Bread
I love a good challenge.  And Joy the Baker gave everyone a wonderful one!  She teamed up with King Arthur Flour (our favorite flour to use and the one Matt uses for all his bread) to create a baking challenge using four different flours from King Arthur’s extensive selection.  Go here to see the contest rules for yourself and be sure and watch the video – it’s so inspirational!  She makes everything look so easy 🙂

Matt chose two and I chose two – a true Family Meal collaboration!  He went first with the Triple Berry Cinnamon Swirl Bread.  It really didn’t seem that difficult for him and the recipe seems pretty forgiving.  I think no matter what your dough looks like when you put it in the pan raw, it’s going to bake up beautifully.  We brought this to our church class this morning and it tasted like one huge cinnamon roll filled with fruit.  In fact, I think if I were to redo this recipe, I would make them into berry cinnamon rolls with an orange icing.  Okay…that sounds awesome.  You heard it here first, folks.  That’s gonna happen.

Go take this challenge and have fun!  Post your pics on Instagram with the hashtag, “#bakingbootcamp”  and enjoy the process!

Triple Berry Bread Uncooked Triple Berry Cinnamon Swirl Bread

Click here for the very helpful recipe with photo tutorials!

 

Baked Double Chocolate Doughnuts

Chocolate Donuts
King Arthur Flour announced on their Facebook page that today is National Doughnut Day.  I was set up to post about a healthy snack today, but I was derailed by their incredible photos of this dark chocolate baked doughnut. I really hate frying things – not for any noble health reasons, but because I fright easily from splattering lava hot grease.  So these baked donuts were calling my name!  In the debate of cake vs raised doughnuts, I’m a cake gal.  I love the dense texture with the slightly crispy outside.  These baked doughnuts come mighty close to mimicking a fried cake doughnut and they were so easy to make!  I had fun with the different icings, too.  In the lineup were:

Espresso Double Chocolate Donuts
Espresso Glazed!  I don’t ever think I could pass up the coffee/chocolate combination if I tried, so I had to do this one.  My favorite, though, was…

Chocolate Chunk Donuts with Peanut Butter Frosting
Peanut Butter Frosted!  Thick, creamy peanut buttery frosting on a double chocolate doughnut?  Well, if you insist.  And then, my wildcard was inspired by Olivia the Pig’s favorite ice cream flavor, cherry chocolate chunk (my little girl watches one single episode all. the. time.) So I made cherry almond!  Because me and almond go way back…

Cherry Almond Chocolate Chunk Donuts
This was a super fun derailment and I hope you all enjoy some crave-worthy doughnut photos!  And try this super easy baked doughnut recipe!  I’ll add my frosting variations below!

Double Chocolate Baked Doughnuts*
makes 12-14 doughnuts

2/3 cup Dutch-process cocoa
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon cinnamon
pinch of cayenne
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
1/3 cup vegetable oil

Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, simply bake the batter in two batches. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, cinnamon, cayenne, baking soda, salt, and chocolate chips. Set aside.  (I added those other flavors because I’m addicted to Mexican chocolate).  In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.

Add the wet ingredients, along with the vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.  Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.

*adapted from this recipe on King Arthur Flour

For the icings:

I filled three bowls with 1 cup of confectioner’s sugar each.  Then, I added 2-3 tablespoons of boiling water to each, whisking until smooth.

For the Peanut Butter Frosting:
To the sugar, I added 2 more tablespoons of boiling water and 2 tablespoons of creamy peanut butter.  I also added a teaspoon of vanilla bean paste because I have to add it to everything, and a pinch of salt.  Whisk until smooth.  If too thick, add more water.  If too thin, add more peanut butter.  You can’t lose.

For the Espresso Icing:
To the sugar, I added a teaspoon of espresso powder, a teaspoon of cocoa powder, a teaspoon of vanilla bean paste and whisked until smooth.  Thin out with more water if desired.

For the Cherry Almond Icing:
To the sugar, I added 2 tablespoons of boiling water to about 1/3 cup cherry preserves and whisked until smooth.  I added vanilla, a teaspoon of almond extract and a couple pinches of salt because it was just solid sweetness at first.

Let the doughnuts cool completely before dunking them halfway into the icing of your choice.  Enjoy!

 

Crunchy Cornslaw – a new twist on the same ol’ slaw

Crunchy Corn Slaw Fish Tacos with Corn Slaw
This weekend we had a cookout with some of our friends from church and decided we’d bring a good coleslaw to go with the bbq type meats everyone would be cooking.  So we decided to do a punny version of coleslaw and bring cornslaw.  I started dreaming it up because every summer for the past four or five years, Matt and I have inadvertently gravitated toward a Corn Dish of the Summer.  A few years ago it was an amazing creamed corn, a year after that it was Esquites (a bowl full of the equivalent of Mexican street corn) and last year it was this amazing miso buttered corn with scallions and bacon, a la Momofuku.

Now, I’m not saying this is THE corn dish of the summer of 2014, but it’s a start.  We really like it.  To compliment the sweetness of the corn, I added a Granny Smith apple and poppyseeds.  To offset the sweetness, I added plenty of purple cabbage and red onion and fresh poblano peppers – everything diced the same size (that’s important).  Then, I made my own mayo because we had just run out and I didn’t remember it the TWO times I’d been to the grocery store that day.  I was not going back.  So, homemade mayo with a little dijon and brown sugar and sherry vinegar – the perfect sauce for our perfect summer slaw!

Corn Cole Slaw
This stuff was fantastic as a side for smokey sausages on the grill (and grilled bread, of course!)  Tonight, I made fish tacos and made a little Srirracha mayo with the leftover batch of mayo from the slaw and topped our tacos with the still-crunchy slaw.  Amazing!  Welcome to summer, my friends!

Fish Tacos with Corn Slaw and Srirracha Mayo

Crunchy Cornslaw

4 large ears of corn
1/2 head purple cabbage, diced
2 poblano peppers, diced
1/2 cup red onion, diced
3 carrots, peeled and grated
1 Granny Smith apple, diced
1 TBS poppyseeds
1 cup of mayo (homemade or not – just don’t buy something fake or low fat or “miracle”)
2 TBS dijon mustard
2 TBS sherry vinegar
1 TBS brown sugar
salt and pepper to taste

In a large bowl, cut all the corn from the cobs directly into the bowl.  Add cabbage, peppers, onion, carrots, apple and poppyseeds and stir to combine.  In a smaller bowl, mix together the mayo, mustard, vinegar and brown sugar and fold into the corn mixture until everything is coated.  Season to your taste with salt and pepper.  If you want to make your own mayo, I’ll give you our super easy recipe below!  Happy cooking!

Homemade Mayo *
makes about 2 cups

2 large eggs
4 tsp dijon mustard
2 tsp white wine vinegar
1 tsp kosher salt
2 cups non-flavored oil like canola, grapeseed, vegetable

Add the eggs, mustard, vinegar and salt to a large cup and add the oil (if using an immersion blender). Start processing as you gradually lift the immersion blender up, letting the oil get sucked under in a steady stream.  If using a food processor, add everything except the oil to the processor or blender and blend for 30 seconds.  While running, slowly drizzle the oil in a thin, steady stream until all the oil is added and the mixture is smooth.

*adapted from Spike Mendelsohn’s awesome book, The Good Stuff

 

Fish Tacos 

2 fresh cod fillets or other firm, white fish
1 egg, beaten
1 cup panko breadcrumbs
1 tsp Old Bay seasoning
salt and pepper
olive oil for pan frying

Pat the fish fillets dry with paper towels and season each side with salt and pepper.  Cut into fish-stick sizes (mine were about 3-4″ sticks) by cutting the fillet across it’s width.  Put the beaten egg in a large bowl and the panko and seasoning mixed together in a separate bowl. Dip each stick into the beaten egg and then roll in the panko/Old Bay mixture and pat on all sides to fully coat.  Lay the coated fish sticks on a clean paper towel while you finish the others.

In a large, non-stick skillet over medium-high heat, add about 4 TBS of olive oil and let it heat till it shimmers.  Add the fish sticks without crowding (I had to do two batches) and fry till golden brown on each side.  Keep warm and crisp in a 250F oven until ready to assemble the tacos.

For assembly:

Dollop some srirracha mayo (there’s no recipe here – just add srirracha or any hot sauce to mayo and mix it up till it’s a heat level you like!  Mine was about 2 TBS per cup of mayo) along the center of a soft-taco sized tortilla.  Lay two fish sticks on top of the mayo and then top with the cornslaw.  Enjoy!