I opened my mailbox last night to one of my favorite sights. A food magazine, its precious pages protected in a plastic sleeve. Last night it was July’s Bon Appétit. Last week, it was June’s Food&Wine. Sometimes I tear the plastic off right away and curl up with the latest issue and a glass of wine, tearing through it in an evening, dog-earing recipes. Other times, I savor the issue, reading it in bed over several nights, a bedtime story that leaves me with sweet (or savory) dreams. Stacked next to my bed is half a year’s worth of cooking magazines.
But sometimes, I find the magazine, still enrobed in plastic, a month later. (Issues with celebrity actors turned cookbook authors are prime candidates for staying under wraps. <sigh>)
An ex-boyfriend got me started on cooking magazines almost a decade ago. He’s also the one who inspired me to get a Kitchenaid mixer. While our relationship was transient, his influence was not. Well, at least as far as cooking was concerned. He pushed my food boundaries. I owe him a lot.
Even though I turn to the web or a cookbook when searching for a recipe, I still like flipping through the magazines. The best, of course, is when you find a recipe that is just perfect immediately. That night. You have the ingredients hanging out in your kitchen, just waiting to be put to good use.
Back in February, I tore open my Bon Appétit and consumed it. My version of the cover brownies is on it’s way, but today we’re here to talk about slaw. I had a friend staying over and I barely heard a thing she said until I finished making an Asian winter slaw, staining the pristine pages with miso and rice vinegar. As we caught up on the year we had spent in different cities, I didn’t even make it to the table – I just ate the entire slaw out of the bowl sitting on the kitchen counter. Luckily, I have an open kitchen. Luckily, she had already eaten. Lucikly, there was no need to share.
The original recipe calls for ginger, but I left it out because it molds too easily and I rarely have it in my fridge (when I remember, I do freeze it). I adjusted the proportions and added soy sauce and sesame oil. The recipe works equally well with cabbage.
Enough for 2, if you’re willing to share.
- 2 T rice vinegar
- 1 T white miso
- 3 T vegetable oil
- 2 t soy sauce
- 1 t sesame oil
- 1 16-ounce bag broccoli slaw
- small handful cilantro, chopped (~1/4 C)
- sesame seeds
Make dressing. Whisk together vinegar, miso, oils, and soy sauce.
Make salad. Put slaw and cilantro in a bowl. Toss with dressing. Sprinkle with sesame seeds.