Thursday, July 30, 2009

Apple Fennel Slaw

While visiting my family in Seattle, we had many dinners and bbqs. Two days after our arrival, we went to Music in the Park and the plan was for us to bring a dish or two to share. I've been wanting to try fennel slaw for some time now. In fact, I had been planning on doing a big 4th of July segment here on my blog with summer/bbq type recipes, but it never happened.

We'll put the past behind us and move forward, shall we?

So for Music in the Park, I made peach cobbler, a roasted beet salad, and this... apple fennel slaw. I know it sounds like a strange combination but holy cow it was SO good. I encouraged my skeptical family members to try the slaw and they loved it, even though they took that first bite with much trepidation. (Suzanne would never steer you wrong!!!!!!)

Not only is this salad delicious and refreshing, it's very very quick to make. Here's how it's done.

In a large bowl, put:

2 fennel bulbs, finely sliced
2 granny smith apples, cut into matchsticks
1 carrot, grated

In another bowl, put:
1/2 cup mayonnaise
1/2 cup sour cream
a shake of garlic powder
a shake of celery seed
2 Tbsp rice vinegar (or white vinegar)
the juice of 1 lemon (or 2 Tbsp lemon juice)
and 1 Tbsp sugar

Mix all the dressing ingredients together and taste. It should be slightly sweet so if it's not, add a little more sugar to balance the acidity of the vinegar and lemon juice. Season with salt and pepper.

Pour the dressing on top of the slaw and mix together well. If you want to get fancy with it, garnish the top with some of the fennel frond. Keep in the fridge until ready to serve.

The perfect side dish for a summer bbq! Enjoy!

Printable version:

Tuesday, July 28, 2009

Cheese Blintz

Happy Summer! I have been so bad about updating and will try to keep posting new things as often as I possibly can. I haven't posted this yet, but guess what? I'M GOING TO CULINARY SCHOOL! I was accepted to The Culinary Institute of America and will start classes October 20th! I should have some awesome things to post once I start. I can't WAIT!

The girls and I were in Seattle visiting my family most of July. We just got back a few days ago and are slowly trying to re-adjust to East Coast time. Not easy my friends.. not easy. Thankfully, we have no commitments so we can sleep late. While I was there, I made crazy amounts of food for my family. I think they're going to miss my cooking more than me! (Okay, maybe not.)

A few days before we flew back East, my oldest sister, with whom I was staying, made cheese blintzes. They were *SO* good with some fresh berries and a yummy cream cheese/cottage cheese filling. She found the recipe here, but I will post it on my blog for convenience sake. I'm definitely going to make these... probably for my husband's birthday next week! He'll love that.

Keep your eyes peeled for some new things coming your way! Hope you all have a wonderful summer.


Cheese Blintzes

Crepe Batter

1 cup flour

2 Tbsp sugar

1/4 tsp salt

1 large egg

1 cup milk

2 Tbsp butter, melted

1/4 tsp vanilla

Cheese filling

2 cups cottage cheese

3 oz cream cheese

2 Tbsp sugar

1 egg

1/2 tsp vanilla

  • Sift the flour, sugar, and salt into a bowl. Set aside. In another bowl, mix together the wet ingredients. Mix together until everything is smooth and there are no lumps. Let the batter rest in the fridge for 30 minutes. It can be held in the fridge for up to 12 hours.

  • Heat a crepe pan or small skillet over medium heat. You don't want the heat too hot. Brush the pan with melted butter (or use Pam spray). pour a cup of batter into the crepe pan and swirl around to coat the bottom of the pan. Cook the first side until it's set (about 2 minutes, then using a rubber spatula, loosen the edges and flip it over. Cook the other side for another minute. Remove from pan and repeat until all the batter has been cooked up.

  • Spoon some filling down the center of the crepe, roll up, and top with fresh whipped cream and fruit. You can use whatever fruit you like. We had blueberries and strawberries on hand but you can use cherries, peaches, or apples. Yummy!

Thanks Ronda for such a great time and for letting the girls and I stay at your place. Love you!