Week 2 of my recipe cookdown, and I have selected a more veggie heavy menu this week. Our local farmers market had beautiful cabbage and sweet potatoes, so those had to be incorporated into this week's menu.
My husband can live on chili and coleslaw, so we will be working through several coleslaw recipes over the next few weeks. This week, he chose Jose Garces' Green Apple Truffle Coleslaw. Despite Anthony Bourdain's comment on truffle oil being the most vile thing around on The Taste, we made this anyway....
The cabbage was gorgeous. The green apples crisp. A light dressing of lemon juice, sugar, olive oil and garlic sounded promising. Topped with walnuts and a drizzle of truffle oil, we dug in. You could taste the truffle and the apple was sweet against the cabbage. The lemon and garlic were lost, and the slaw a bit dry - meaning I would double the dressing for this recipe next time. My husband loved it, though I was less so for the lack of flavor. Really expected more punch from the vinaigrette, but perhaps a little vidalia onion would have worked nicely to liven it up. Did love the nuts for crunch.
The slaw was served with a pecan crusted chicken breast, that complimented the meal very well. (flour, paprika S&P, then egg then pecans - pan fry)
Second night - rosemary mashed sweet potatoes with carmelized shallots, and Emeril's sambal shrimp. Loved the shrimp!!! We could not get the really big ones(10 count), and here in New England it was about 10F, not exactly grilling temperature. A slight modification on the recipe - we broiled smaller shrimp about 2 mins per side - still delicious. Loved the mint and cilantro against the spicy shrimp to finish. The sweet potatoes were the perfect compliment to counter the heat with the sweet shallots and earthy potatoes. i think they would be good with pork or turkey too.
Some grilled fish will pair nicely with the ginger glazed carrots and lemon parsnips tonight. The lemon and parsnips work really well together and will compliment the fish or a nice roasted chicken very well. The glazed carrots - honestly not something I would make, but since we are trying new things this year and having 3 pounds of carrots in the fridge, why not. They were delicious too. Basic? Perhaps. But sweet, spicy and brightly colored - a great side dish for almost anything.
My all time favorite this week had to be the green olive pesto. Can you say Dee-lish-amazing? Like a creamy deep flavored olive oil, perfect over pasta, but good on seafood, cucumber slices and as a sandwich spread. Pine nuts, green olives and garlic deliver big flavor that doesn't overpower - perfect for you non dairy eaters who love pesto......no cheese here. My husband was not such the fan - that means more for me! Sorry, hon. Loved this recipe.
Well that does it for this week - can't wait to see what comes out of the files next week! Happy eating!