Daily Archives: April 5, 2007

Things you should know about

There are a few things I’ve been meaning to tell you.

First, these beauties:

Preserved walnuts

They’re immature walnuts, preserved (think whole fruit jam) by an Armenian woman who runs a company called Harvest Song, which makes a nice array of really delicious stuff. The walnuts look like olives before you cut into them, and have a rich, sweet flavor, almost as if they’d been soaked in honey. You’ll hear more about them from me later, when I figure out how to include them in a cake.

Preserved Walnuts, not olives!Harvest Song

Lauren also got me this snazzy cupcake holder, called a Cup-A-Cake, which I saw once at Trophy Cupcakes but didn’t have the chutzpah to actually purchase for myself. Thankfully, she did it for me:

Cup-A-Cake: Genius!Cup-A-Cake, inside

See? Little plastic things on the inside keep the cupcake in place. I can’t wait to try it.

Then, if you haven’t already discovered this for yourself, corks are a great way to heatproof hot lids and skillet handles. I’d seen someone use wine corks before, but I think champagne corks work best:

The cork trickPart two

Hold the pan by the cork, skip the third-degree burn.

And, finally, a very simple recipe for a dressing that actually uses mayonnaise, which I hate, as a general rule. But this one (again, Sari’s inspiration) is delish, and it only uses a few teaspoons of the white devil.

I drizzled it over a bunch of tender, sweet miner’s lettuce with chopped apples, tangerines, walnuts, and avocado.

(This photo doesn’t actually have the dressing on it yet; I wanted you to see the miner’s lettuce, which I found at the Ballard farmers’ market.)

Miner's lettuce salad

Recipe for Shallot Cream Dressing
Recipe 95 of 365

Really, must you add the mayo? Oh, yes.

TIME: 5 minutes
MAKES: Enough to cover a small salad for 4

1 shallot, very finely chopped
1 teaspoon Dijon mustard
2 teaspoons mayonnaise
2 tablespoons white wine vinegar
Salt and freshly ground pepper
1/3 cup extra virgin olive oil, or to taste

Whisk the shallot, mustard, mayonnaise, and vinegar in a small bowl. Season to taste with salt and pepper, and whisk as you add the oil in a slow, steady stream, whisking until emulsified. Keeps, covered, up to 1 week.

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