Sweet and Sour Kale Salad

We are overrun with kale in our garden, and use it often. Here is the recipe from this weekend, when I wanted to experiment with a new raw kale salad and add Chia seeds, which I am learning to incorporate into more meals. And I love sweet and sour "agrodolce" flavors!

Kale Salad Agrodolce
Serves 6 as main course, 12 as side dish
• 1 large sweet white onion, thinly sliced
• 1/4 cup red wine vinegar
• 4 tablespoons pomegranate molasses
• 8 cups thoroughly washed kale, woody stems removed, about 1/2 pound
• 3 tablespoons olive oil
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/2 cup julienned carrots
• 1/2 cup Chia seeds
• 1 cup dried sweetened cranberries
• 5 sprigs of parsley leaves, coarsely chopped
• 6 pitted dates, minced
• 1/2 cup pumpkin seeds
• 3 tablespoons coconut milk
• Salt and pepper, to taste

Directions
Soak sliced onion in red wine vinegar and pomegranate molasses and set aside. Using kitchen scissors, cut kale into pieces the size of a cracker. Then place kale in a large bowl with olive oil, lemon pepper and salt. With very clean hands, "massage" kale for 3 minutes, until it is shiny, dark and wilted. Meanwhile, pour liquid from soaked onions into a small pan; add onions into kale bowl. Cook over high heat until it is cooked down to a thin syrup like maple syrup. Remove from heat and let cool a minute or two, which will thicken the vinegar liquid. Add hot liquid into bowl with kale. Add remaining ingredients into the bowl and mix with a large spoon until well blended.
I prefer to wait at least an hour to serve so Chia seeds can soak up dressing and soften and flavors can meld.

Sonia's Seven

Most good friends have had at least two of these dishes. If not, you need to come over more often!

I would like to start cooking classes in June 2013. If you would like to learn how to make any of these dishes, combine a total of 4-6 people and send me a message on Facebook (Sonia Kassambara). Bon appétit!

Seven of my all-time favorites

1-Spring Salad Greens with Strawberries, Herbs, Goat Cheese and Strawberry Vinaigrette
Beverage: Pinot Noir Rosé
I first made this dish in summer 2000. There was a farmer’s market nearby, and I used frisée and other greens, chopped herbs, the first strawberries of the season and my favorite: soft goat cheese. The dressing came together since I love agrodolce, and strawberry and balsamic vinegar is a classic example. Then I added herbs, black peppercorns, Dijon mustard, honey and olive oil. Perfection!! It is one of my favorite ways to celebrate late spring. Pinot noir rosé has a great strawberry aroma and complements the tangy goat cheese.

2-Coconut Cous Cous with Aromatic Vegetable Sauce and Thai Chicken on Skewers
Beverage: Ginger Punch
I first served this at a gathering when I was in graduate school in the spring of 2001. Instead of the Thai chicken skewers I make now, I made jerk chicken skewers. This is dedicated to my Aunt Vicki, who makes amazing coconut rice with cabbage and meatballs. I took the cooking technique of the West African jollof rice/coconut rice of making a stew and cooking the grains but applied it to cous cous, which cooks much faster. And just like jollof rice, I use a sauce or stew, but mine uses coconut milk and Indian-spiced vegetables with separate meat. That way I can make a vegan dish in case I have friends who don’t eat meat. The chicken skewers use my technique of pulsing meat, herbs and spices together in the food processor. I was dismayed to learn about the higher risks of bacterial contamination of ground meats. Now I do it myself and can infuse more flavors. The coconut and spice of the skewers work with the coconut-based stew and cous cous, all from different cultures. Ginger punch features pineapple juice and complements all of these foods.



3-Leg of Lamb with Apricot-Rosemary Relish
Beverage: Sangria
I started making this for Easter 2004 and sometimes make it for Thanksgiving when my mom requests it. The acid, herbal and sweet notes cut through the fatty lamb flavor. Many people who try it say they didn’t like lamb until they tried it this way. This recipe started out as a Betty Crocker recipe in a Bridal Edition cookbook we received as a wedding gift. Sangria is a classic beverage that I love serving at gatherings. The best part is it lets me enjoy myself instead of opening multiple bottles of wine!

4-Frog’s-legs Chicken (poulet à la grenouille) with Sautéed Potatoes and Green Salad
Beverage: Grapefruit Mimosa
I had tasted garlic and fresh parsley often in France and tried frog’s legs in Mali, so when I saw Jacques Pepin’s method six or seven years ago, I immediately tried it. It has been a favorite, and now I cook the potatoes in a similar way. My nieces and nephews love it, too. These fresh, simple flavors would make a nice early lunch, and a grapefruit mimosa would take me right back to both Paris and Bamako with citron and pamplemousse pressés.

5-Peanut Chicken with Black-Eyed Peas and Akara (black-eyed pea fritters) and Fried Plantains
Beverage: Red Sorrel Punch
Peanut chicken can be a stew served over rice or as a marinade for roasted or grilled chicken. Either way, it is a taste that screams, “WEST AFRICA!!” The tastes are pungent and spicy yet comforting to me. Black-eyed peas are made differently in Sierra Leone and neighboring countries, with bell peppers, onions and palm oil. Palm oil is an acquired taste, but just a touch of this oil takes it from the Deep South to a large pot over a wood fire. Red sorrel punch, also called bissap and dabilenni, is made in homes and sold on the streets in West African countries. It’s sharp and fruity like cranberry juice and sweetened. In the U.S., it’s the featured ingredient in Red Zinger.

6-Turkey Breast with Sage Butter, Cranberry Gravy and Cranberry Relish; Butternut Squash-Pecan Lasagna
Beverage: Beaujolais Nouveau
The turkey breast with sage butter is a Bon Appétit recipe that I use whenever I make Thanksgiving turkey for a few people. I first made it for fellow graduate school students away from home. The brined poultry, browned butter and sage make it a rich, flavorful alternative to dry turkeys that many people accept. Cranberry gravy brightens everything and relish, which I make with citrus, doesn’t have the gelatinous taste of the canned jelly. Butternut squash lasagna tastes like ravioli but is a lot less work. Beaujolais Nouveau comes out at the perfect time, right around Thanksgiving, and its young, fruity flavor reminds me of Thanksgiving almost 20 years ago when my friends and I studied abroad in France and had an amazing Thanksgiving dinner together at a restaurant.

7- Banana-Infused Bread Pudding and Banana-Nutella Ice Cream
Beverage: Earl Grey Iced Tea
When living in Mali I brought back Kahlua from my visit to the U.S. I was so excited to have this treat and wanted to feature it, not just drink it in cocktails. There was a bakery that made excellent whole wheat artisan bread. And we were in the throes of banana season, so this bread pudding put all of those tastes together. I have always loved Nutella and crepes, so the ice cream is an unctuous homage to those flavors. The floral citrus notes of Earl Grey iced tea might be sacrilege to some, but it mirrors the sunny essence of the other flavors, the floral notes of banana, vanilla and coffee, yet it’s refreshing where this dessert is rich.

Autumn Glory Salad

Fall is a great time to combine sweet and sharp flavors. Apples aren't quite ready but butternut and other orange-fleshed squash are plentiful. I made this salad out of various fridge finds:
Serves 3-4 lunch main dish portions

About 4 oz spring mix, arugula or baby spinach

20 cubes butternut squash salted buttered and roasted for 40 minutes

20 cubes cooked chicken breast (rotisserie chicken in this case)

1/2 large Hass (dark green with bumpy skin) avocado cut in 16 pieces

10 seedless grapes, halved

2/3 cup shredded carrots should be big crunchy pieces

2 ounces shaved goat milk Gouda or parmigiana reggiano or pecorino cheese

Poppy seed dressing (made dressing with milk-free chai, white miso, black pepper, red wine vinegar, lecithin and olive oil)

Layer a platter or individual bowls/plates with leaves, squash, chicken, carrots, grapes, avocados and shaved cheese. Drizzle a little dressing with each layer.

Dinner in 20 minutes: BLT salad

This neo-traditional sandwich is eaten like a hot dog.

Assembly for each sandwich: 3 Grape tomatoes cut in half and mayo together on bottom over two whole leaves of romaine for heft. Then add a bacon strip (I roast apple wood bacon on a rack in the toaster oven that catches the fat; do this as first step before washing lettuce, cutting tomatoes, etc.) and add cubes of a half piece of toast on top. More lettuce than bread, so I can eat two of these and feel full but not stuffed. Healthier and ratio-wise, it's more of a BBLLLLT and still super delicious! It is also a fun brunch food!!

Vinaigrette to the rescue!

I recently made several cups of vinaigrette and marveled at its versatility. I like a healthy dose of mustard. It keeps in the fridge for several days but use a little faster with fresh herbs added.

Use for:
Fresh veggies like carrots, cucumbers, red peppers, green beans, tomatoes, cabbage. Try making Greek salad with this dressing. You can marinate these. Dynamite at a cookout and easy side dishes when made the evening before. Added pita chips for crunch.

Steamed broccoli, squash, potatoes, corn, asparagus, beets...and, of course, lettuce and spinach!

Food for thought: Classic foods and winterizing

WINTERIZE ME!
Well, Jack Frost is definitely nipping on our noses! It's winter, and for me that means not only eating heartier foods but avoiding lifeless fruits and veggies ant the market. Relying more on dried fruits, seeds or nuts, in-season foods and even canned and frozen foods will help avoid a winter rut.

Here's a list of in-season/readily available foods at their peak for the DC metro area:
Apples
Arugula
Bananas
Belgian Endive
Butternut Squash
Brussels Sprouts
Carrots
Chestnuts
Coconut
Collard Greens
Cranberries
Dates
Grapefruit
Kale
Kiwifruit
Kumquats
Leeks
Onions
Oranges
Parsley
Parsnips
Passion Fruit
Pear
Persimmon
Pomegranate
Pomelo
Potatoes
Radicchio
Red Currants
Rosemary
Sweet Potatoes
Tangerines
Thyme
Turnips
Winter Squash like pumpkin, butternut, acorn

Note: Some fruits like citrus, coconut, pineapple, bananas and dates are not local but are consistently available can serve as a trade wind for salads, desserts and main dishes.

Do Mediterranean tapas seem out of place with snow on the ground? Ring in the new year with entrées à la Russe: Try Zasuki, Russian and Georgian starters Zasuki ideas from The Splendid Table.

A LOVELY WINTER BRUNCH OR LUNCH
Fried chick peas seem to be the new "thing", so save some money and do these at home!

* 2 tablespoons (1/4 stick) butter
* 6 tablespoons olive oil
* 4 garlic cloves, minced
* 2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
* Optional: Cumin, smoked paprika, sea salt, cayenne pepper, sumac (or lemon pepper), toasted sesame seeds

Melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans begin to color and pop, about 8 minutes. Toss with spices.

Here is a recipe using fried chick peas.


Savory Cheesecake with Onions Confit

It dawned on me recently that I love the taste and texture of a good homemade cheesecake but not the sweetness. This cheesecake is terrific on a brunch menu, and everything can be done ahead. Next time, thinking of adding roasted red pepper & tomatoes coulis for a "trompe-la-langue" effect.

Chèvre Cheesecake

* 1 cup cracker crumbs or crushed pretzels (my favorite)
* 1/4 cup butter, melted
* 3 pkg. (250 g each) cream cheese, softened
* 1 lb. (just under 500 g) soft fresh goat cheese
* 1 cup sour cream
* 4 eggs

Instructions
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and goat cheese in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Onion Confit (also known as caramelized onions) Try this with filet mignon!


* 1 pound sweet or red onions (about 3 medium)
* 1 teaspoon olive oil
* 4 tablespoons balsamic vinegar

Halve onions and cut each half lengthwise into 6 wedges or slice using slicer blade attachment in food processor. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in balsamic vinegar and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more.

Here's a variation with cranberries and dried apricot to try with turkey, duck (add some orange zest) or a toasted brie sandwich. Recommend reducing the vinegar to 1/4 cup.

Raw tomatoes' glory days are gone until next summer. In its place, here is great Autumn/Winter salad. Check out the web page for additional menu ideas.

Arugula Salad with Pomegranate and Toasted Pecans
* 1 1/2 teaspoons red wine vinegar
* 1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
* 1/4 teaspoon kosher salt
* 1/8 freshly ground pepper
* 6 tablespoons extra virgin olive oil
* 2 medium bunches arugula, rinsed well and thick stems removed
* 1/3 cup pecans, toasted and roughly chopped
* 1/2 cup pomegranate seeds, from 1 medium pomegranate

In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.


This crêpe recipe is perfect. I used a 12-inch cast iron skillet both times I've made these. I left out the cognac and added a little extra milk. Make sure you have no lumps; a key factor is having all ingredients at room temperature so the butter doesn't clump. And do sift the dry ingredients! Raw sugar (with large crystals) will not work in this recipe. Heavenly with Nutella!


Basic Crepes with Cognac House & Garden | December 1959

by James A. Beard
Yield: About 12 small or 8 large sweet crêpes
ingredients
7/8 cup flour
1/4 cup sugar
1/8 teaspoon salt
3 eggs
1 teaspoon grated lemon rind (or a little grated vanilla bean)
2 tablespoons cognac
2 tablespoons melted butter
1 1/2 cups milk
preparation

For this basic crêpe recipe, sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.

Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. (It should sizzle on touching pan) For each crêpe, pour a little batter into the pan, tilting about to let it run, covering the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully with spatula. Pat turned crêpe flat with fingers and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.


Photo by: Romulo Yanes

Food for thought: Valentine's Day

Valentine's Day is fast approaching. Can you feel the love in the air? Along with the love, I also sense some doubt, mild bouts of panic and an eagerness to please. Because, get this: Valentine's Day is not all about love. There is an element of showing you care, wanting to "take things to another level", and creating a perfect cocoon of romance. All those things take planning, and they often involve food. So here are some ideas for nice and naughty things for Valentine's Day, especially for those wanting to seal the deal...

Preview for a newish sweetie:
Before Valentine's Day, make a super dinner. This will take some pressure off you and will show off your skills but make them seem like an everyday feat. Italian food might be nice. People often suggest avoiding garlic and strong spices/seasonings for a super-romantic time, but this time, you can make some solid comfort food. I'd avoid soup, as boiling liquid and constant stirring often make it look like the work is too hard.

Pasta with Bolognese sauce Tip: try fettucine to catch more of the sauce, if you want the "Fox and the Hound" effect of slooping up pasta and staring into each other's eyes
Pappardelle with Vegetable Bolognese vegan before you top with grated parmesan

Salad? Try this versatile recipe-- Seasonal Country Salad with Spiced Walnuts. The walnuts can be prepared ahead of time. There are various options based on what's in season

Wine? Serve your Bolognese sauce with Beringer Sangiovese

For dessert, make a tiramisu sundae: half a slice of plain cheesecake (no fruit) with coffee ice cream. Sprinkle cocoa powder on top. If you want to take it up a notch, try the following: buy a whole plain cheesecake, but not too big. Trader Joe's has some nice small ones. Allow a pint of premium coffee ice cream to get a little soft. Use a spatula or large knife to spread ice cream over cheesecake. Sprinkle with cocoa powder--Nesquik will do in a pinch. Freeze for 3 hours, or until firm.


Valentine's Day

The rules for a romantic meal usually are:

• eat light (you can nibble on grapes throughout the night) to keep you spry
• if you opt for rich food, serve in smaller portions
• keep garlic & onions to a minimum
• keep it simple, so you can avoid stress
• make some things you can keep at room temperature
• make some things you can eat with your hands
• impress with little touches like a roaring fire, candles, flowers, good music

Most tasks can be prepped beforehand, so relax!!!

Make a salad of cucumber ribbons and a light vinaigrette. It's something you can make ahead of time.
I like the looks of this cucumber salad with jalapenos and minced peanuts. Only make this salad if you know your sweetie likes it hot and doesn't have a nut allergy! Also, use seedless cucumbers to save time and make ribbons (use a peeler and peel along the length of the cucumber).

A raita, a cucumber salad with yogurt (with sliced/ribboned instead of grated cucumbers), could work as well.

For a simple Italian salad, combine 1 pint grape tomatoes, 1 handful kalamata olives with brine/oil and 1 8-oz container baby mozzarella balls--usually in water--, drained into a medium-sized glass bowl. It can all fit in a small mixing bowl. Use 4 fresh basil leaves and tear them into bits over the other ingredients. Add some black pepper, salt and olive oil to taste & look like you exerted some effort. Great food you can eat with your hands, if you really want.

Main Course
A petit filet mignon hits the spot for me. Salmon, tuna, or chicken also work. If you like finger food, try shrimp. Just remember, you may not want to linger in the kitchen, and small, quick-cooking items may need your attention.

Vegan or vegetarian? Try a rich lasagna, as it fills a plate but won't fill you up too much. Plus, you can leave it in the oven a while.

Vegetable
I love green beans amandine, baby carrots, and mixed lettuce salads. Grilled zucchini, too. I avoid mushy medleys and pungent smells, liked cooked cabbage.

Dessert
Why not go with fancy chocolates, a nice, warm dessert, or fresh fruit and liqueur?I love Frangelico, a hazelnut liqueur. Try it straight in beautiful little goblets, on the rocks, over ice cream, or try soaking cantaloupe in some and chilling while preparing the meal. Or put it in coffee or hot chocolate. Other substitutes include Godiva liqueur, Chambord--great wi, and Kahlua (but not with cantaloupe!). I love Chambord, Frangelico and half-and-half or milk over ice. It's a version of a drink called nuts & berries. So good!

Other menu sources:

Gourmet's Valentine's Day Dinner for Two

Bon Appetit's "Cook it Together" menu for Valentine's Day


After all that effort, make sure you smell good!
Next week, I head to Sephora and sniff out the best perfumes to give, get and wear.

Food for thought: Do it yourself!

In a world where convenience has become a necessity, and doing something oneself represents an eccentric, kooky artisanal concept, I'd like to push back.

With the E.coli scare on spinach (we are letting the FOOD INDUSTRY wash our own greens now?) behind us for now, I hope there's a lesson we've learned. It's actually an old lesson: if you want something done right, do it yourself. Notice that I didn't say done well. It's more of a moral issue these days, with chicken fried in lard and shortening without our knowing; trans fat snuck in foods if it is .5 grams or less per liliputian serving, and more.

Another reason for doing something oneself is saving money. As those of you who live near me or visit know, I make a lot of things myself, from mayonnaise (sometimes, when I can't bear to throw away multiple egg yolks), to syrups--iced tea and ginger and hibiscus for drinks, to cakes and sauces. There are two main reasons I cook things from scratch: more value for the money spent, and knowing what I eat when I, or you, take a bite. I do take a lot of shortcuts, but I try to be prudent and spend some time cooking and not only opening boxes. Check out the title link for frugal homemade meal ideas.

I often do refreshments after church, and it can get competitive, especially in the brownie department. I tend to make meals instead of snacks, so I can make them myself, save money, and use the rest for leftovers. Sunday was World Communion Day, so I did a more "global" theme than usual. I set a limit of $45, and I can stick to it with proper planning. Not everything is homemade; it depends on my mood & timeline. I also use my culinary control to have vegan, wheat-free, no sugar-added and peanut-free offerings as much as possible.

The menu
Doughnuts from Cherry Hill Farm Bakery. Scrumptious, homemade and a wide variety, including apple cider doughnuts. Yum! Plus, the price is right: $5.25 for 1 dozen fresh doughnuts. They also have a pesticide-free orchard--the apples have spots all over them; like beauty, they are only skin deep. The sad news is that this is their last season of operation.


Rice Krispies treats These are easy and CHEAP! And wheat-free! They are convertible to an organic vegan recipe by using organic puffed rice, ricemellow creme (sold at Glut) and Earth Balance margarine. But only spend the extra cash if you have junk-food-loving vegan/veggie friends, or if you are one yourself. The typical recipe calls for melting two tablespoons of unsalted butter. I add an extra tablespoon and let the butter turn golden, past the melting stage, for extra buttery taste. I add a pinch of salt, stir, then add a 10 oz?--it equals 6 cups-- pack of mini marshmallows. I stir this until it's a uniform creamy foam. Then, I add 6 cups of crispy rice cereal ASAP (save a lot by buying a store brand, or make it healthier/safer by buying from the health food store). *Spray a 9 X 13 (9 X 9 for extra thick) pan with Pam "butter" spray; then spray the spatula, too. Quickly dump the warm rice mixture in coated pan and shape with coated spatula. Wait until cool, then cut into squares. *Do this before you start for best results.

Black bean and corn salad This is ridiculously easy and cheap and filling and vegan and wheat-free salad....and it can be converted to chili con carne or chili con soy when you get home.

1 1-pound package frozen sweet corn 1 8-oz container fresh salsa (grocer's fridge) 2 10-ounce cans black beans

Heat the corn in a medium saucepan with drained liquid from salsa, dash cumin and a dash of salt and pepper (optional). Corn should be cooked through, about 8 minutes. Dump cold salsa in your final serving container, then add corn. This should prevent warping with a plastic container. Wiggle ingredients around & set aside. Next, wash the lids of the beans (!); open the beans; drain the purplish glop from them and rinse then drain well. In the same saucepan as before, heat the beans with 1 tsp. lime juice (or 1 tsp. lemon juice or 1/2 tsp. vinegar) and any other spices you like (but avoid garlic, if possible) for 10 minutes. Mix beans gently into corn salsa mixture. Chill. Serve with tostadas or tortilla chips. When you get home (with leftovers), brown whatever protein you're using in a little oil until liquid is gone & brown bits collect at bottom of pan (use a non-coated pan for best results). Add canned diced or fresh tomatoes with juices and cook until boiling. Then add corn-bean salsa. Cook for 15 minutes. Serve with your normal chili garnishes.

Ginger-pineapple punch
You only need 2 big "hands" of ginger--2 cans frozen pineapple concentrate-1/2 to 1 pound sugar & water. 1/2 pound sugar will make closer to 1 gallon; 1 pound sugar will make closer to 2 gallons. It's also delicious with Splenda.
Wash ginger, then peel skin off. If you have a peeler that won't "do" ginger, cut off skin carefully with a knife. Cut into thumb-size pieces. You'll need to do about 4 rounds with the blender. Add water to cover, then add 1 cup more each time. Chop, blend, then liquefy settings work on our blender. Strain each batch with a sieve. You should have a lot of chaff/fibers/gunk after each batch. However, a lot of the sediment will go through. Not a big deal. If you are making punch for a punch bowl, add a lot of sugar and just a little water to dissolve the sugar. If you are anti-white sugar, buy another can of pineapple juice. This should make 1/2 gallon liquid. It will be very concentrated. Add 5 pounds ice to ginger-pineapple concentrate in a very large punch bowl, and serve.

Asian cole slaw
This is a mayonnaise-based cole slaw. Use vegan mayo if you know many vegetarians will be present. I used 1 1/2 packs pre-cut cabbage slaw from the grocer. Seasoning paste: 1/4 cup or less of mayonnaise, maybe the same amount of tamari (use soy sauce if no tamari), tahini-2 heaping tablespoons, and 1 teaspoon wasabi. Then add 1/2 teaspoon ground ginger. Make seasoning paste, then incorporate slaw mix. Chill & serve.

Last, but not least, Scotch eggs from the British Isles. They're considered pub food in the UK. These were a HUGE hit. What are they? Hard-boiled eggs wrapped in breakfast sausage, then deep fried for further artery damage and taste bud enhancement. The picture is above. I used turkey sausage instead of pork. I also added fresh parsley and garlic, and dried thyme and nutmeg to the sausage. Very tiring to make, although a wonderful treat. To make it wheat free, dip the hard-boiled egg in a beaten egg mixed with 1 tablespoon water instead of flour before wrapping with sausage. I also used corn starch instead of bread crumbs. I cut the finished eggs into quarters. 1 dozen eggs, quartered, should subdue 20-25 people. Here's the recipe!

Bon appétit!