Cook’s Corner

Layered picnic coleslaw is a sight to behold

 
 
 <span class="cutline_leadin">Layered: </span>Picnic coleslaw is assembled in a glass jar for easy portability and pretty presentation.
Layered: Picnic coleslaw is assembled in a glass jar for easy portability and pretty presentation.
Charlie Drevstam / Skyhorse Publishing

Side dish

Picnic Coleslaw

1 small red onion

1/4 savoy cabbage

1/4 white cabbage

1/4 red cabbage

1 endive

1 bunch parsley

1 1/2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

1 egg yolk

1 garlic clove, finely chopped

3/4 cup canola oil

1 teaspoon salt

Freshly ground white or black pepper

Peel the onion. Use a mandolin to thinly slice the cabbage, endive and onion. Layer the ingredients with the parsley in a glass jar. Mix mustard, vinegar, egg yolk and garlic and add the oil drop by drop while constantly whisking until the dressing thickens. Season with salt and pepper. Pour into a bottle and close the lid. Pour dressing into the glass jar. Shake the jar enough to coat all the ingredients. Makes 8 servings.

Per serving: 225 calories (82 percent from fat), 22 g fat (1.8 g saturated, 13.8 g monounsaturated), 23 mg cholesterol, 3 g protein, 7.5 g carbohydrate, 4.1 g fiber, 422 mg sodium.

Source: “Tina Nordstrom’s Scandinavian Cooking” ($30, Skyhorse Publishing).


Dessert

No-Fail Sour Cream Pie Crust

3 cups all-purpose flour

3 teaspoons sugar

3 sticks butter, chopped into 1/4-inch squares or grated with a box grater while ice cold

3/4 cup sour cream (not lowfat)

Whisk together the flour and sugar. Toss the butter cubes into the flour, and use 2 knives or a pastry cutter to cut the butter into the flour until it looks like coarse sand; some small chunks are OK. Add the sour cream and stir with a wooden spoon. The key is to work the dough as little as possible. Gather with your hands into two like-sized balls. Sprinkle a little flour on a board and flatten the balls into two disks. Chill at least 30 minutes and up to a day in advance. (May also be frozen at this point; wrap tightly in plastic, then place in zipper bag.) Roll out the dough on a lightly floured surface to fit your pie pan. Proceed with your favorite recipe for filling and baking. The recipe makes enough for 1 filled pie or 2 bottom crusts and can be halved.

Per serving (one recipe): 2067 calories (67 percent from fat), 154 g fat (96 g saturated, 40 g monounsaturated), 404 mg cholesterol, 22 g protein, 152 g carbohydrate, 5 g fiber, 1133 mg sodium.

Source: Linda Cicero’s Cook’s Corner.


Condiment

Barbecue Butter

1 pound (4 sticks) unsalted butter, softened

2 tablespoons minced garlic

1 tablespoon lemon juice

2 tablespoons finely diced red bell pepper

1 1/2 teaspoons Basic BBQ Rub (see recipe)

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

Place the butter in the bowl of a stand mixer and add the remaining ingredients. Using the paddle attachment, mix on low-medium for 3 to 4 minutes, scraping the bowl a couple of times, until well incorporated. Divide into 4 portions, lay each on an 8-inch square of parchment paper, and roll up into a log shape. Wrap tightly in plastic wrap and freeze until firm. The butter will keep in the freezer for up to 3 months. To use: Place a pat on warm meats and fish just before serving.

Per serving: 92 calories (98 percent from fat), 10 g fat (6.3 g saturated, 2.6 g monounsaturated), 26 mg cholesterol, 0 g protein, 0 g carbohydrate, 0 g fiber, 58 mg sodium.

Source: “Smokin’ in the Boys Room,” ($23, Andrews McMeel).


Condiment

BBQ Rub

1 cup turbinado sugar

1/2 cup granulated sugar

1/2 cup kosher salt

1 tablespoon onion powder

2 tablespoons granulated garlic

1 1/2 teaspoons cayenne

1 teaspoon finely ground black pepper

2 teaspoons dry mustard

1/4 cup light chili powder

1 teaspoon ground cumin (see note)

1/4 cup plus 2 tablespoons paprika

Place the turbinado sugar in a coffee grinder and pulse until lightly powdered. Transfer to a small mixing bowl and add the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, dry mustard, chili powder, cumin and paprika. Stir until well incorporated. Store in an airtight container for up to 1 month. Makes about 2 3/4 cups.

Note: Right before mixing any seasoning blends containing cumin, I like to lightly toast the cumin in a clean, dry skillet over medium heat for about 2 minutes or until aromatic. This brings out the oils and really improves the flavor.

Per serving: 33 calories (6 percent from fat), 0 g fat, 0 mg cholesterol, 0.4 g protein, 8.2 g carbohydrate, 0.7 g fiber, 1105 mg sodium.

Source: “Smokin’ in the Boys Room,” ($23, Andrews McMeel).


LindaCiceroCooks@aol.com

Don’t you just love the way this picnic coleslaw looks?

The simple and delicious method, from Tina Nordström, Sweden’s celebrity chef and PBS star, is just one of many appealing recipes in her new cookbook, Scandinavian Cooking: Simple Recipes for Home-Style Scandinavian Cuisine.

The cole slaw is a no-mess, no-fuss recipe: You put everything in a big see-through glass jar, close the lid and just pop it in the fridge. It’s a perfect gift to bring to any barbecue or summer potluck.

Reader Question: pie crust

Q. My mother always made a recipe she called Blueberry Sour Cream. It was a sour cream dough. She would use a jelly roll pan or something similar.

The dough would go on the bottom, then a layer of blueberry pie filling and then she would cut the remaining dough into a lattice for the top.

She has lost the recipe. We appreciate any help you can give in finding it.

Chris D.

A. I am happy to share my recipe for a sour cream pie crust dough, to which you can add your own filling.

The sour cream is the “secret” to making a tender and perfectly flaky pastry without all the usual fuss; the dough is much easier to work with than one made with the usual ice water.

Cookbook Corner

You can perk up any grilled meat or fish with this make-ahead barbecue butter from Melissa Cookston, the “winningest woman in competition barbecue,” and owner of the Memphis Barbecue Co. It is from her new cookbook, Smokin’ in the Boys Room.

I like having this ready-to-go in the freezer — it’s especially welcome when you need to rescue an overcooked chop or steak.

If you don’t want to make the rub recipe, simply season the butter with herbs or spice to taste. But the rub is great to have on hand, too, and I especially like it on pork tenderloins or chops.

Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.

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