The whole time we were away, Simon and I kept thinking of things we wanted to make when we got home: Chocolate Stout Cake, Stout Chili (yes, I see the pattern, too. We were in Ireland. We had stout on the brain), that Asparagus Fettuccine from Bon Appétit, and more things with cabbage.
Cabbage is just so cool. It's cheap, it's healthy, and it can be cooked in a myriad of delicious ways. Before we left, we went to The Stockyards - the best barbecue place in Toronto (argue yours is better - I dare you). They put this delicious, crunchy coleslaw on their pulled pork sandwich ($8.00 - it will change your life). So other than stout, we've kind of had slaw on the brain. And while sitting on the 7 hour flight home, eating our rubbery, microwaved, airplane burrito, we started fantasizing about the different types of Slaw we would make on our return.
First slaw of the season: Barefoot Contessa's Blue Cheese Cole Slaw. She has never steered me wrong and her name amuses Simon ("Ina Garten! Like 'In A Garden'!").
My god, she is good. I'm sure it loses it's healthy-cabbage points due to the ridiculous quantities of mayonnaise and blue cheese in it, but it makes it up in delicious-fat points.
The mustard in the sauce adds the perfect sharpness to combat all that dairy-goodness. And the colours are really pretty (I'm sorry - I'm still a bit jet lagged and not quite as sharp as usual. There may be a larger-than-normal amount of "Pretty Colour" comments in the coming days.)
Blue Cheese Cole Slaw
2005, Ina Garten, All Rights Reserved
Show: Barefoot Contessa Episode: Barefoot Reunion
1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves
Cut the cabbages in half and then in quarters and cut out the cores. Thinly slice cabbage either by hand (yikes!), mandolin, or food processor. Transfer into a large bowl, discarding any very large pieces.
Julienne the carrots. Transfer to bowl with the cabbages.
In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper.
Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well.
Add crumbled blue cheese and parsley and toss together.
Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.