Golden Brown, Sweet Caramelized Cabbage for “The Luck O’ the Irish” on St. Paddy’s Day!
Think you don’t like cabbage? Then you’ve never tasted caramelized, golden brown, stir fried cabbage. If you are not a lover of cabbage, you will become a boisterous believer after you try this very simple recipe, and so will any person you serve it to. But hurry! St. Patrick’s Day on March 17th would be the ideal time to get a taste of the “Luck O’ the Irish.” Any time I serve Caramelized Cabbage, my guests ask, “What is this? It’s delicious!” They practically fall out of their seats when I reveal, “It’s sautéed cabbage.”
It tastes like candy, I promise!
Katherine’s Caramelized Cabbage
My favorite variety of cabbage is the milder, more tender Savoy Cabbage, but any type works brilliantly prepared this way.
Directions:
In a large skillet (iron works best), heat a couple of tablespoons of Canola Oil on medium/high. The temperature has to be hot enough to evaporate the water leaching from the cabbage as it cooks. For exceptional cabbage, or any vegetable, allowing it to drown in its own water leads to your steaming it instead of sautéing it. Steaming does not achieve the mouth-watering flavor you crave. I learned this tip from celebrity chef, Alton Brown. Every vegetable I’ve served using this method gets devoured. And since veggies should dominate your meals, they have to taste good, well, not just good: Mind blowing!
I digress…
Once the oil is hot (“Don’t add anything until the oil is hot,” says Seasons Culinary’s Chef, Janis McLean), add the chopped (not grated) cabbage. Chop the cabbage into rough chunks (Definitely more Irish-like). No neat or perfect, petite cubes allowed (too British-like for our purposes here). Add onions and garlic if you wish. Add diced red bell pepper for color, too. Sauté until golden while constantly stirring. This may take about 25 to 30 minutes so if you’ve got kids (slaves) around, throw them into the mix. Keep scraping the bottom of the pan. Don’t worry if the pan is getting brown. Just keep scraping and tossing. Let sit for 10 or 20 seconds between tosses to caramelize the cabbage nicely, but don’t let it burn. Add a pinch of salt and pepper after about 15 minutes of sautéing. Keep sautéing until the mixture is nicely browned and tastes sweet.
Cabbage, like most vegetables, is about 90% water, so it will cook down a lot – and in the process keep you slim and trim because it fills you up with very few calories.
Use at least a whole head. If you have any left, toss it into soup, or make your own simple soup by adding broth. You could call it, if you felt generous at the moment (I did not mean to doubt your generosity), “Katherine’s Cabbage ‘Diet’ Soup.”
This is perfect served the traditional Irish way on St Paddy’s Day: With cabbage, potatoes, carrots and corned beef. If you’d rather not eat red meat, chicken and fish are excellent choices.
But most importantly, don’t forget the green Guinness Stout, nonalcoholic beer, Irish Whiskey, or smoothie.
Enjoy! And may the road rise up to meet ye…
Chef Janis McLean’s Asparagus Frittata
- At April 01, 2012
- By Katherine
- In Recipes
0
Janis McLean’s Asparagus Frittata
This is one of Janis’s favorite quick spring suppers. “Serve this frittata with a loaf of crusty (whole grain) bread and a nice green salad and you can have dinner on the table in nothing flat!! Also lovely on a spring brunch table. It can be served room temperature, so it is perfect for entertaining, as it can be done ahead!” said Janis, Bistrot Le Zinc’s executive chef.
Serves 1
4 asparagus spears (2 oz)
1 scallion (spring onion)
1/2 tablespoon Canola or Extra Virgin Olive Oil
3 eggs
1 heaping tablespoon of ricotta cheese
1 pinch salt
1 good grind of the pepper mill
Preheat oven to 4000degrees
1. Wash the asparagus spears in cold water (rather than holding it under running water, dunk it in a pan of water so that you can clean the tight heads). Starting at the head — cut it into thin slices on the bias (angle), working your way down until you reach the woody end. Discard the bottom end which will be tough. Slice the scallion in the same manner (on the bias) starting at the white end and working up the onion until you reach the raggedy end (discard tippy-top dark green portion).
2. Heat a 7’ skillet over medium-high heat until hot, but not smoking (3 minutes). Toss in the oil – it should sizzle. When the foaming subsides, add the asparagus slivers and cook over brisk heat until tender (about 1 ½ to 2 minutes). Meanwhile break the eggs into a medium sized bowl, add the ricotta cheese, salt and pepper and whisk until thoroughly blended.
3. Turn the heat down to low, add scallions to the asparagus in the pan and tip in the egg mixture — it should sizzle when it hits the pan. Using a heatproof rubber spatula, gently draw in the base of frittata as it set — pulling in from the sides toward the center — working your way around the outside circle of the pan — in a clover leaf pattern — this will allow what is unset to flow to the bottom of the pan. Once you have made two complete passed around, stop or you will have scrambled eggs, not a frittata.
4. Place in 4000degree oven, and cook until the frittata is set through (about 3 minutes). Place a heatproof plate over the pan, and carefully tip it all upside over to remove the frittata (what was the bottom, is now the top!). Then carefully slide it back into the sauté pan — set it back in the oven for 1 minutes to allow the bottom side to set. (or turn on the broiler to finish the top)
5. Remove from the oven. Slide out onto a plate. This also makes a lovely snack if you cool it to room temperature and serve, cut into wedges.
(c) Janis McLean, all rights reserved
Kale Recipe Quest: Making this “Superfood” Delicious!
- At March 16, 2012
- By Katherine
- In News, Recipes
- 0
Janis McLean's Kale Quesadilla with Chipoltle Salsa
Kale: does it evoke rapture? Anticipation? I fear you may be scrunching your face at the mention of kale. I completely understand! I’m constantly looking for ways of making kale and other deep green leafy vegetables delicious, and regularly surprised at how easy it actually is. If you can let go of any skepticism and trust me on this, I think you will be very pleased, too…
Do you have kale recipes you’d like to share? In my “Kale Recipe Quest,” here are some of my favorites. I’d love to know what you think…
Carla Hall’s Hearty Greens Salad with Warm Balsamic Cherry Vinaigrette
Roberto Donna’s White Beans, Kale and Shrimp Salad with Basil Dressing
Janis McLean’s Kale Quesadillas with Chipoltle Salsa
Eggs Scrambled with Onions, Garlic, Kale and Sweet Cherry Tomatoes
Deep Green Leafy Vegetables have the highest antioxidant content of all vegetables. High in fiber, they are rich in minerals, B-vitamins, beta-carotene, and lutein, a compound which may help reduce the risk of age-related macular degeneration (the leading cause of preventable blindness). Absorption of carotenoids, such as lutein, in your body is increased by cooking and by the presence of fat (so cook in a little healthy olive or canola oil!)
Robin ‘Poldark’ Ellis Charms Washington, D.C. and Me
- At March 09, 2012
- By Katherine
- In Articles, News
- 3
Photo: Acorn Media
It’s official. Now that I’ve met Robin Ellis in person during his recent Washington, D.C. visit, I have gone completely gaga over this talented and elegant actor, chef, and author, and his warm and lovely collaborator and wife, Meredith Wheeler. But I’m also charmed by his cookbook, website, and blog. I believe you will agree, and feel transported… inspired… to live a better, healthier life.
When I heard Robin Ellis was coming to D.C. to promote his new Mediterranean cookbook, I jumped into action, and so did a group of generous, community-minded people who came together to give Ellis and Wheeler a warm Washington, D.C. welcome. Washington Fine Properties’ Nancy Taylor Bubes opened her home and her heart to more than 80 guests, the American Institute of Wine and Food co-sponsored, Bistrot Le Zinc Executive Chef, Janis McLean, demonstrated one of Ellis’s signature recipes, and at least twenty guests and fans brought dishes from Ellis’s book.
Ellis is known worldwide as the swashbuckling Captain Ross Poldark, the lead character in the classic BBC Masterpiece Theater series, “Poldark,” originally aired in the 1970s, but recently hailed as “a cure for your ‘Downton Abbey’ blues,” by Los Angeles Times media critic, Robert Lloyd, after viewing the series for the first time. I agree with Mr. Lloyd: but expect a LOT more action, excitement, and ribaldry!
The Washington Post’s food writer, Bonnie Benwick (also an avid admirer) said “Over 29 episodes, social and political intrigue ensue, with heaving bosoms and rugged landscapes and a soaring musical score,” You can enjoy watching the original “Poldark,” on IMDB. It aired for the first time on Acorn TV, an excellent streaming website. It is run by a company where I, incidentally, conducted wellness programs (it’s a small world, isn’t it?). There is a new version, which Robin Ellis generously applauded, though I can’t bring myself to watch it, loving the original so much. Ellis has written a book about his experience, “Making Poldark: Memoir of a BBC/Masterpiece Theater Actor.”
Robin Ellis makes a few remarks to the gathering in Georgetown. Photo by Meredith Wheeler
For the past twenty years, Robin Ellis has lived in the south of France with his American wife, Meredith Wheeler, and their menagerie of animals, where he has collected and tested recipes while becoming an accomplished chef. I feel so fortunate he was willing to share his time, his talents, and his evocative stories and photos of his life in the south of France. His culinary experiences and travels, and even step-by-step recipe instructions, have been an inspiration.
Robin Ellis’ home base in the south of France. Photo by Meredith Wheeler
Ellis was diagnosed with Type 2 Diabetes twelve years ago and has managed to keep the disease controlled, stay healthy, fit, and even optimistic. “After a few weeks of shock, and ‘why me,’ the diagnosis became an opportunity to get into shape,” said Ellis. “It opened up a whole new culinary path.” His new book, “Delicious Dishes for Diabetics: Eating Well with Type 2 Diabetes” (Skyhorse Publishing, 2011) is for anyone who loves Mediterranean classics. The Mediterranean diet is one I heartily endorse for anyone for superior health, but also, satisfying dining. I’ve witnessed the surprise, relief, and joy when my clients stabilize, and even reverse their Type 2 Diabetes. Robin Ellis did it and you can too!
See a few recipes and a beautiful video montage of Robin Ellis cooking in the south of France
Read The Washington Post’s story about my March 7 Robin Ellis event in Georgetown which contains details about Robin Ellis’ life and new cookbook
Read Robin’s own account of the Georgetown Event on his blog
Read about the Robin ‘Poldark’ Ellis cookbook reception in The Georgetown Dish
Janis McLean and Robin Ellis demonstrating “Salmon Fishcakes with a Sauce of Yogurt, Mustard and Dill”… Katherine “helping” in background. Photo by Robert Arnold
The crowd watching as Janis McLean and Robin Ellis entertain. Photo by Robert Arnold
Robin Ellis signing books in Nancy’s kitchen…before the event. Photo by Meredith Wheeler
Friends/Volunteers Begin Preparations in the Kitchen. Katherine Tallmadge, Elizabeth Mautner, Zach Lipson, Johanna Medlin. Photo by Meredith Wheeler
Nancy Taylor Bubes’ dining table was brimming with simple yet sublime Mediterranean dishes “Roasted Eggplant Slices with a Walnut and Garlic Spread,” “Grilled Lamb Chops with Rosemary,” “Tzatziki,” “Fennel Salad with Parmesan Shavings,” “Minestrone,” “Grilled Strips of Duck Breast smothered in Walnut and Garlic Sauce,” “Rice and Spinach Torte,” “Tuna and White Bean Salad,” “Spinach Salad with Bacon and Avocado,” “Goat Cheeses served with Apple and Pear Slices,” and more…
Liz McGuinness with a few dishes assembled before guests arrive. Photo by Helen Belletti
Debbie Weil, Lisa Lambert, Hostess Nancy Taylor Bubes, Roxanne Fleming. Photo by Johanna Medlin
Michelle Molotsky, Robin & Meredith, and Robert Arnold
Katherine with Marcia Horting and Marc Marzullo
Elizabeth Mautner and Phyllis Frucht
Ben and Anne Vendegrift and Katherine Tallmadge with Robin Ellis. Photo by Robert Arnold
Helen Belletti and Robin Ellis
Robin Ellis with Hedvika Krone. Photo by Meredith Wheeler
Robin Ellis and Michele Reilly Hall. Photo by Helen Belletti
Robin Ellis and Bonnie Benwick relax before the event. Photo by Meredith Wheeler
Robin & Meredith surprised me with a lunch invitation at D.C.’s iconic “Kramerbooks & Afterwards” the day after… I feel truly blessed!
You Are Invited to a Cookbook-Signing Reception with Robin “Poldark” Ellis on March 7
- At February 28, 2012
- By Katherine
- In News
- 3
Please RSVP TODAY for the March 7 Robin Ellis book-signing and reception. Attendance is limited. See invitation and video montage below...
I have been completely charmed by actor, chef, and author Robin Ellis, his cookbook, website, and posts – and I believe you will be too. This is why I’m so pleased to ask you to join me, Nancy Taylor-Bubes, Robin Ellis, and his wife Meredith for a book-signing reception, celebrating the publishing of Ellis’s new Mediterranean cookbook. As you may know, the Mediterranean lifestyle and way of eating is one I heartily endorse!
Ellis is known worldwide as the swashbuckling Captain Ross Poldark, the lead character in the classic BBC series, “Poldark,” recently hailed as “a cure for your ‘Downton Abbey’ blues,” by Los Angeles Times media critic, Robert Lloyd, after viewing the series for the first time. I agree with Mr. Lloyd, only expect a LOT more action, excitement, and ribaldry! I’ve enjoyed watching the new DVD version of “Poldark,” available for the first time from Acorn Media, coincidentally a company close to my heart, as I have had the good fortune to conduct wellness programs with Acorn’s extraordinary staff (it’s a small world, isn’t it?).
For the past twenty years, Robin Ellis has lived in the south of France with his American wife, Meredith, and their menagerie of animals, where he has collected and tested recipes while becoming an accomplished chef. I feel so fortunate he is willing to share his time, his talents, and share a few stories about his life in the south of France with us. I hope you’ll join me, Nancy, the American Institute of Wine & Food, and Chef Janis McLean, in giving Robin and Meredith a warm American welcome!
YOU ARE INVITED
HOSTS: Nancy Taylor-Bubes and Katherine Tallmadge
CO-SPONSOR: The American Institute of Wine and Food
SPECIAL GUEST COOKING DEMONSTRATION BY: Executive Chef, Janis McLean, Bistrot Le Zinc
DATE & TIME: Wednesday, March 7, 2012; 6 – 8 pm
PLACE: Georgetown, Washington, D.C.
COST: $15.00 at the door, which provides you with a signed copy of Robin Ellis’s new cookbook
R.S.V.P. Katherine@KatherineTallmadge.com (and to receive more details)
DONATION: If you wish, you are invited to bring a dish from Robin Ellis’s cookbook or blog. When you send your RSVP, communicate your interest to bring a dish, and I will send you several recipes you could consider. You could also consider recipes on Robin’s website and the few examples on my website.
BOOKS: Provided by independently owned Bridge Street Books of Georgetown
SPACE IS LIMITED
Please RSVP no later than Tuesday, March 6
