Friday, May 27, 2011

Lemon Poppy Slaw

I made this simple and light slaw to go with some BBQ seitan that I made. It was a quick to put together since it uses packaged coleslaw mix.  It is better the next day and actually I would say that it would be best to make it the day before to allow the cabbage to soften a bit and the flavors to meld.

Lemon Poppy Slaw

1 package coleslaw vegetables
1 shallot, diced
1/2 of a preserved lemon, diced
2 T vinegar
2 T olive oil
1-2 T poppy seeds

Mix all of the ingredients together and the set aside for at least an hour and preferably overnight.  Enjoy. 

Wednesday, May 4, 2011

New Beginnings and Hazelnut Gremolata

In the last few months I have moved to a different boat that I was on before.  While it is smaller that the boat I was on before I believe that it has more usable space including a completely functional galley.  There are two differences in the galley that I am having to adjust to.  The alcohol stove - need to use a defuser with it - and a icebox instead of a small fridge.  Combining all of this with a goal to not eat out as much this year and well here I am.  I hope that you like my first recipe.

Hazelnut Gremolata

1 cup hazelnuts
1/4 c oil
2 large cloves of garlic
1 bunch of parsley
3 chunks of preserved lemons   
1 t salt

Place the hazelnuts, oil, and salt in a small cuisinart.  Grind until the hazelnuts are in small pieces.  Add the garlic, lemon and parsley.  Grind until it reaches a pesto like texture.  Serve over pasta.  Makes about 1 1/2 cups. Enjoy

p.s. my batch of preserved lemons this year were made with meyer lemons. still amazing.