The Professor's Kitchen: Cole-fusion

[Professor S]

This is my coleslaw recipe, and I call it Cole-fusion because its actually a fusion of traditional American mayo based coleslaw and German pepper-cabbage. In the end you have a sweet and sour yet creamy slaw with a peppery kick at the end.

1 Head of cabbage
1 Large carrot
1 Medium sized red pepper
1/2 - 3/4 cup* Mayonnaise
1 tbsp Grey Poopon Dijon Must (i know thats not how its spelled)
1-2 handfulls* Granulated Sugar
1-2 tbsp* White Vinegar**
1-2 tbsp* Crushed Black Peppercorns
Salt To taste (should NOT be salty)


Directions:

1) Shred Cabbage - On a clean cutting board, quarter the head of cabbage and cut out the hard root-like base. Then while laying each quarter on one of its cut sides, carefully slice the cabbage into long, thin shreds. Be very careful, I cut the tip of my thumb off doing this, but I was making about 5 times the size of this recipe. Also you may think this is not enough cabbage for a family meal or barbecue, but trust me, its plenty.

2) Shred Carrots - Using a grater or preferrable a mandolin.

3) Dice Red Pepper - Very small dice. Ideally you want each dice to be about half the dize of a tic-tac. The trick is to first remove the pulpy insides and seeds and quarter the pepper on a cutting board. Then holding the top of the pepper firmly to the board, make long, thin slices down the length of the pepper while keeping the top portion connected to the whole of the quartered piece. Then dice the quartered pepper perpendicular to the long slices. Tiny dice, every time with little mess and much less chance of injury.

Add all of the prepped vegetables into a large bowl. Then add all the remaining ingredients and mix vigorously by hand. Cover bowl and let the slaw refrigerate overnight to allow the flavors to meld.



* The amounts of these ingredients depend on the size of the vegetables. Start with the lowest advised amount and then alter to taste The slaw should not be overly mayonnaisey and should start sweet and creamy, then be tangy and finish with a peppery kick. If you slaw is not reaching this effect add ingredients to reach the desired flavor. Remember though, once the base ingredients are in the slaw, a little goes a LONG way. Sweet = sugar. Creamy= mayonnaise. Tangy = vinegar. Peppery =
crushed black pepper.

** If you are serviing the slaw with fish, substitute Malt Vinegar in the same amounts.

[Canyarion]

I like simple yet tasty recipes...... Maybe I'll post some of my cooking skills.

[Typhoid]

I love this idea of cooking threads and whatnot.


However (I only say this because this is the only current thread, I believe, and its not worthy of its own) I cook a lot. Maybe 90% of my meals, are made by me. And I always make something. It's never just like, cereal or something.


But the problem I have, is I want to also share recipies and things. But I dont cook with a recipe. I just estimate, and put in whatever spices pleases me at that current time. So thats sort of a huge downer.

[Professor S]

Originally Posted by Typhoid

I love this idea of cooking threads and whatnot.


However (I only say this because this is the only current thread, I believe, and its not worthy of its own) I cook a lot. Maybe 90% of my meals, are made by me. And I always make something. It's never just like, cereal or something.


But the problem I have, is I want to also share recipies and things. But I dont cook with a recipe. I just estimate, and put in whatever spices pleases me at that current time. So thats sort of a huge downer.

Thats advanced cooking, my friend. Cooking is not unlike chemistry. If you have a good knowledge of the basics, it all comes down to what foods taste good with one another. Example: Beef and cloves. Sounds gross? Next time you make roast beef, perforate the outside of the beef with cloves and space them about 2 inches apart. Delicious.