Seasons by the Sea: Recipes 02:20:14

Warming Up to Winter Veggies

Indonesian Slaw With Pineapple, Chicken,
And Spicy Peanut Dressing

    This recipe is from Jeanne Kelley’s “Salad for Dinner.” I left the sugar out of the dressing and forgot to buy pineapple so substituted sliced green apple, perfectly fine. I also left out the chicken. I served this with seared tuna with wasabi cream and Bobby Flay’s sweet potato gratin with chipotle cream.
    Serves six.

    Spicy Peanut Dressing
1/3 cup, rounded, natural-style crunchy peanut butter
1/3 cup rice vinegar
2 Tbsp. soy sauce
2 Tbsp. packed brown sugar
1 Tbsp. sriracha sauce
1 large clove garlic, minced

8 cups cabbage, thinly sliced, from about 1 medium head
1/2 pineapple, peeled, cored, and cut into 1/2-by-2-inch strips
2 carrots, peeled and grated
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1/2 cup chopped cilantro
1 lb. shredded cooked chicken breast
1/2 cup chopped roasted and salted peanuts

    In medium bowl, whisk together all dressing ingredients. Add salt if desired.
    For slaw, in large bowl combine cabbage, pineapple, carrots, red pepper, green onions, and cilantro. This can be made eight hours ahead and refrigerated. Assemble before serving.
    Add chicken and dressing before serving. Top with peanuts.

Ottolenghi’s Sweet Potato Gratin
    This recipe is from “Ottolenghi the Cookbook.” I have shortened the narrative of directions.
    Serves four to six.
6 medium sweet potatoes, scrubbed clean, do not peel
5 Tbsp. coarsely chopped sage
6 cloves garlic, crushed
2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 cup heavy cream

    Preheat oven to 400.
    Slice sweet potatoes about a quarter inch thick. Toss with sage, garlic, salt, and pepper. Layer in a deep, medium-size ovenproof dish, making sure extra bits of garlic and sage join them.
    Cover with foil and bake for 45 minutes. Remove foil and pour cream over all. Roast uncovered for another 25 minutes. Test with a sharp knife in several places to make sure potatoes are tender. Serve immediately or leave to cool down.

Nanny’s Red Cabbage
    Gotta have one old-fashioned recipe! This one is from my mother-out-law, a great cook. She served this with roast pork loin and mashed potatoes
    I’m guessing it serves six.
1 medium red cabbage, shredded
2 apples, cored, peeled, and sliced
1 onion, sliced
1 tsp. salt
2 Tbsp. bacon fat
6-8 cloves
1/2 cup vinegar
1/2 cup sugar
1 cup water
1/4 tsp. pepper
1 tsp. salt

    Put into large skillet over medium heat. Cook covered for 20 to 30 minutes or until done.