I love the weekly blog event Bookmarked Recipes. It started almost a year ago (this week is the 48th edition) as a result of the efforts of Ruth at Ruth’s Kitchen Experiments – the premise is to pull out a recipe you have had bookmarked (blog, cookbook, cooking site, anywhere really) and make it and blog about it. Every week I keep meaning to participate, but for a while I was a bit low on recipes to post in addition to What’s Cooking Wednesday. Well, no more excuses!
Also, the lovely Ivy from Kopiaste is hosting this week’s, so here I am, finally submitting a recipe to Bookmarked Recipes for the first time! You should also be sure to check out Ivy’s blog – not only is it very informative and welcoming, but Ivy does a tremendous amount of work with Bloggeraid, which she started with Equal Opportunity Kitchen and More Than Burnt Toast. Bloggeraid was formed to raise awareness of hunger and to hold several fundraisers – including the current one: a cookbook of original recipes by food bloggers.
To take part here’s what you do…….
1. Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)
2. Blog about it- include where you got the recipe in your blog post (including a link to their website if possible)- include a link to this post or this blog in your blog post- include the logo (see left) for Bookmarked Recipes in your blog post- include a photo of your recreation on your blog post3. Email both email@example.com and bookmarkedrecipes[AT]gmail[DOT]com, mentioning Bookmarked Recipes #48, with the following information:
– Your name
– The name of your blog
– The URL for your blog
– The permalink for your entry
– A photo of your entry
– A note of where you got your recipe from
The roundup comes out every Monday.
My recipe today is from Feast, by Nigella Lawson, which is a book I have my eye on, and probably will buy eventually, especially as I love my copy of How to Eat. If I owned Feast, this recipe would be bookmarked there, but I actually had it bookmarked over at Orangette, who made in a couple of years ago and raved about it. I had kind of forgotten about this recipe until I started looking at my bookmarked recipes a few weeks ago, on a freezing March day – the salad, meant to be a winter salad, seemed like just the right thing to get me through to Spring. Now that I have had it, I really think it can be delicious anytime of year.
2 red chiles (often labeled Thai chiles), seeded and finely chopped
1 clove garlic, minced
2 Tbs superfine sugar
3 tsp rice vinegar
3 Tbs fresh lime juice
4 Tbs fish sauce
3 Tbs vegetable oil, such as canola or grapeseed
1 red onion, peeled, halved, and very thinly sliced
Freshly ground black pepper
4 cups cold cooked turkey or chicken, shredded
1 ½ lbs red cabbage, quartered, cored, and very thinly sliced (about 8 cups, sliced)
½ lb red radishes, thinly sliced into rounds
¼ cup chopped fresh cilantro
In a very large bowl, whisk together the chiles, garlic, sugar, vinegar, lime juice, fish sauce, and oil. Add the red onion and a grind or two of black pepper, stir to immerse the onion slivers in liquid, and set aside to steep for 15 minutes. Add the shredded turkey or chicken, and leave to steep for another 15 minutes. Add the cabbage and radishes, and toss gently to coat with dressing. Add about half of the cilantro, and toss to mix. Serve, topping each portion with a bit of the remaining cilantro.
Leftovers of this salad keep well for a couple of days.
Yield: about 8 servings
General Disclosures & Disclaimers