No common grower, supplier, distributor, or brand of romaine lettuce has been identified. Nine additional people have been reported since the last update on November 26, 2018. This brings the total to 52 cases from 15 states. Nineteen people have been hospitalized, including two people who developed a type of kidney failure called hemolytic uremic syndrome. No deaths have been reported.
I was surprised when romaine lettuce reappeared at my local grocery store at $4 a head. I haven’t checked the prices of bagged salads but I’m sure they are higher too.
Well, the eat local movement should get a huge boost from this most recent e coli outbreak. If you’re in Oklahoma try the Looney Farm or Scissortail Farm. I’ve had both and they are excellent sources of fresh locally grown greens.
Neither of these vegetables are my favorites. Kale is evil. Brussels sprouts are like tiny cabbages with a very strong flavor and the potential for producing troublesome gas bubbles. Favorite DIL made this salad this weekend. I watched her prepare the dish while expecting the worst. I figured I’d limit my salad to a small portion. But life is full of surprises.
I loved this salad and had two helpings.
This recipe is from Bon Appetit and may or may not be the basis for the salad I ate. It’s pretty close and I’m pretty sure the recipe will change once I start playing around with it. The recipe (for now) is reproduced in its original form. Source link follows after the recipe.
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
One of the benefits of a blog is quick accessibility to your recipes.
Except when you’re looking for something that you thought you posted but never did. The plan was to toss together a quick Greek Salad from The Pioneer Woman and grill some chicken. So the yogurt marinade came to mind but where was it? The last time I remember seeing the recipe it was scribbled on a piece of scrap paper that more likely than not got thrown away.
For an Old Guy Playing With Technology I sometimes surprise myself.
I actually remembered to take a picture and save it to my online drafts folder.
Place chicken in a pot just large enough to hold chicken breast halves and add enough water to barely cover.
Add carrot, celery, onion, lemon, parsley, thyme, bay leaves, white pepper, and salt.
Bring to a simmer over medium-high heat. When the liquid is almost to a boil, reduce heat to low. Cover and continue to simmer for around 20 minutes. If the breasts are large, simmer an extra five minutes.
After 20-25 minutes, turn off the heat. Leave the cover on the pot and allow the chicken to cool in the broth for around 15-20 minutes.
You’re done. Remove the breasts from the broth. Debone, skin, and slice.
I thought it would be fun to document my thought process when deciding upon what to make for a meal. We were completely out of milk so I had to go to the store. Note the date of this post. We are less than a week away from November and the temperature was damn near 90 degrees. It might have even topped 90. Despite having reservations for brunch, we had to wait for our table today.
“Would you like a table outside?”
“Thank you but Hell No.”
I digress. So I’m at the store and I pass by the bagged salad section. Remember, it’s nearly November. Stacked up and looking fresh were a bunch of salad kits seductively named Endless Summer. I kid you not.
Chicken breasts bone-in were on sale for $1.99 a pound. Dinner. Done.
I guess the title of this recipe really should be Bagged Salad with Chicken.
I love coleslaw but most of the prepared slaw in the markets are just OK. One day I decided to make my own coleslaw and found Bobby Flay’s recipe on the Food Network site. It didn’t take long for me to make my usual adjustments and now the recipe is my own version of Rocky Top. It’s coleslaw so you have to keep it simple. Use a bag of pre-shredded coleslaw from the market. The quantities for the dressing are all reduced from the original recipe. I’ve substituted garlic powder for fresh garlic and celery salt for celery seed and salt. Who has champagne vinegar laying around? I use apple cider vinegar. All dressing quantities are estimated. Let your taste buds be your guides.