Lime & Peanut Coleslaw
July 2, 2008 | by Heidi | Filed under Gluten Free Recipes, Quick Recipes, Salad Recipes, Side Dish Recipes, Vegan Recipes, Vegetarian Recipes
If you ask me, great coleslaw is created with good knife skills and a short list of easy-to-find ingredients. Equal importance being placed on both ingredients and the cut of the cabbage. When cabbage is cut into ribbons that are too wide, the slaw ends up awkward, heavy, and daunting on the fork. If the pieces are too long, cheeks get dirtied with dressing-soaked cabbage sticks - awkward and messy. I like to shred my cabbage into ribbons that are thin as can be, half a pencil width at most. The cabbage becomes feather light and yet each bite maintains the perfect amount of coleslaw crunch.
When Wayne and I visited Mexico City I discovered a simple snack that quickly became a favorite - salt-kissed peanuts that tasted as if they had been misted with lime. I made this coleslaw the other night with those flavors in mind. It builds...
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Grilled Potato Salad
June 29, 2008 | by Heidi | Filed under
Not to be a contrarian, but the standard deli-issued potato salad isn't really my thing. Potatoes as the center-point of a salad? Sounds great, I like the general concept. But all the mayo and mush you get with many American potato salads I can do without. I thought a grilled potato salad might be a fun alternative. My game plan: throw as many of the salad ingredient as possible on the grill, whip up a simple vinaigrette, toss and enjoy.
The first decision I had to make was how to cut the potatoes - slices vs. wedges battled it out in my brain. Coin-shaped slices would cook more quickly. Wedges, well who doesn't love a potato wedge? And I knew they'd hold up better. I went the wedge route. Aside from the dressing and lettuce, I arranged everything else on a medium-hot...
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Grilled Pizza
June 25, 2008 | by Heidi | Filed under Appetizer Recipes, Basic Techniques, Heidi's Favorites
A few nights ago we made the first grilled pizzas of the summer. With fog enveloping San Francisco, Wayne and I bundled in our best jackets and scarves and clambered up the steepest hill in the neighborhood, our bags packed with an assortment of pizza toppings. Our friends Aaron and Malinda have an outdoor oven in their backyard and the plan was to give it a good workout. A parade of pizzas commenced until the fire died out. With many summer nights ahead, I thought I'd pass along a few of the things I've learned about getting grilled pizzas right.
The dough: I've done grilled pizzas with a range of pizza doughs. If you're looking for a dough made with whole grain flour, try this one. It's a riff on Peter Reinhart's Napoletana Pizza Dough recipe I wrote about a...
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