Text 11632, 67 rader
Skriven 2014-03-31 23:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 415
===============================
 ML> When one deals with irrationality, sometimes one has
 ML> to be disobedient, either that or go crazy oneself.
 RH> I didn't have to put up with a lot of that or maybe saw what others
 RH> might think of as irrational, as normal. Did see obvious mental
 RH> illness in a sibling tho.

When I left at 17, I thought I'd be done with it.
Little did I know that my brother would show up,
and less did I know that I'd end up being part of
his life, worse luck to both of us.

 ML> I don't know what kinsey in this recipe refers to:
 ML> I'm guessing cilantro, possibly dill, but can
 ML> anyone clarify?
 RH> Possibly lovage or savory? I don't think it's cilantro but dill might
 RH> be a good guess, especially if it's Jewish-Russian.
 
Your dislikes talking? See other message in this packet,
where I found out by brute force that it's cilantro.

Ginger Cabbage Slaw
Categories: Washington, salad
Servings: 4 to 6

h - For the slaw
1 1/2 lb green cabbage (1 sm or 1/2 lg)
- cored and cut into very fine shreds
1 sm red bell pepper, sliced very thin
1 sm green bell pepper, sliced very thin
sesame oil
olive oil
10 basil leaves
1/4 bn cilantro - leaves and tender stems only
h - For the dressing
1 in peeled ginger root, coarsely chopped
1 md clove garlic, coarsely chopped
1 shallot, coarsely chopped
1/4 c unseasoned rice wine vinegar
1/4 c olive oil
2 Tb soy sauce
Kosher salt to taste

For the slaw. Combine the cabbage and bell peppers in a
large mixing bowl. Drizzle very lightly with the sesame
oil and olive oil; toss to coat.

Coarsely chop the basil leaves and cilantro. Refrigerate
them together in a covered container or resealable
plastic food storage bag until you are ready to assemble.

For the dressing. Combine the ginger, garlic, and
shallot in a mini food processor; puree until
smooth. Add the vinegar, oil, soy sauce, and salt; pulse
to form an emulsified dressing. Taste, and adjust the
seasoning as needed.

About 10 min before serving, add the prepared herbs and
dressing to the vegetables in the bowl. Toss to coat and
mix thoroughly.

Adapted from chef Armando Diaz, Mosaic Cuisine and Cafe
Washington Post, 2/15/11


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