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My First Oysters

oysters

Yesterday, I tried my first oysters ever. I’d been squeamish about them for a long time, but they were presented to me and I knew this was the time to try them. I’m really glad I did. They tasted like the sea!

Oysters are quite nutrient dense. They have a lot of iron, tons of Vitamin B12, and a huge amount of zinc. They are also an excellent source of calcium.

Like with most sea food, I liked them with fresh lemon juice. I also like spicy things, so a drop of hot sauce also went really well. I know I could be a purist and eat them with nothing, but as a newbie, I wanted a little help. I’ll try them solo another time.

oyster detritus

I will admit, we found opening the oysters a little challenging. We had an oyster knife, and I can totally see why you’d use something like that, as opposed to a regular paring knife. It’s got a thick blade with a curved tip, shaped to dig in and pry apart the oyster. We found it challenging, still, to open them – those suckers really don’t want to be disturbed.

We had a great time eating the oysters. It can take a lot of effort getting these guys pried open, which makes eating them even more satisfying. We had to work hard to get our food!

Here’s to more oysters in my future.

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Making Wine Vinegar

One of the things I wanted to explore this year, is making vinegar. Imagine my delight when I learned that it takes almost no time and starting it only takes a few ingredients: wine, water, and raw vinegar (for a starter).

ingredients for red wine vinegar

Above is what I used to start my batch of vinegar – 1 cup of leftover wine, 4 Tbs raw apple cider vinegar, and a vessel in which to make it (wide mouth mason jar). I was sure to add very hot water to the jar and swirl it around to make sure it was a clean and sterile space. I also added 1 cup of water.

There’s now about 6 layers of cheesecloth over the opening, secured with a rubber band, and I’ve wrapped the jar in a tea towel. It’s now sitting on my kitchen counter in a far corner that gets no direct light.

red wine vinegar starting

Continue reading “Making Wine Vinegar”

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Radish, Orange, and Mint Salad

radishes

Usually, I am not a big fan of radishes – they are bitter-spicy and taste a little like dirt.  I’ve always wanted to enjoy them, mostly because my grandma loves them and I love my grandma; she will eat them raw, out of hand, like tiny apples.

So, I’m happy to say that I’ve found a way to enjoy these round red radishes – finally!

orange

These radishes star in a salad I first tasted at an underground supper club called The Sunday Night Dinner, run by my friend Tamara.  The whole meal was fabulous, but this salad stuck out in my memory as spectacular.  It presented an amazing combination of flavors – earthy, sweet, bright, perfumed.  It was made with minimal ingredients: oranges, radishes, mint, and orange flower water.  The combination is simply amazing.  And addictive.  I had three servings that night.

orange blossom water

As I was planning out my meals for the week, this salad came to mind, and I knew I had to make it.  I searched the internet for it and came across a recipe from Saveur that resulted in this same salad I loved from that original dinner.  The orange juice really ameliorates the spicy nature of the radishes without breaking their spirit, and the mint is another refreshing touch.  The orange flower water perfumes it all beautifully.

This will be the primary way I eat radishes from now on, I expect.

radish, orange, mint

Radish, Orange, and Mint Salad
adapted from a recipe by Saveur

1 to 2 bunches red radishes, about 1/2 lb., washed and trimmed
1 1/2 tbsp. unrefined sugar – rapadura or sucanat work well
1 tsp. orange flower water
1 1/2 tbsp. fresh lemon juice
2 tbsp. fresh orange juice
salt
1 seedless orange
4 sprigs fresh mint, chopped

Shred radishes or slice thinly and julienne. Place in a small bowl and sprinkle with sugar. Stir and set aside to macerate for 15 minutes. Drain off excess liquid, if any. Cover and refrigerate, about 20 minutes, until well chilled.

Whisk together orange flower water, lemon juice, and orange juice in a small bowl, and season to taste with salt. Pour dressing over radishes and lightly toss.

Peel and section orange. Add to radishes.

Chop the mint and add it, mixing everything together.

Serves 2-4.

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Raw Carrot Apple Salad

Have you ever made a dish that crazy exceeded your expectations?  I have, and it comes in the form of a raw carrot apple salad.  These two simple ingredients, when mixed together with some citrus juices and a few spoonfuls of currants, are transformed into a wonderful salad that is refreshing and delicious.

carrot apple salad smiling

Mixing carrots and apples together is a classic approach.  I can remember numerous potlucks from my youth that featured a carrot apple salad, more often than not laced with jello or mayonnaise (or possibly even Miracle Whip), sometimes with pineapple or pecans added.

The jello ones were never finished.

carrots and apples

lemon zest

This salad has none of those creamy, fruity, or nutty extras in it.  Its beauty is in its simplicity.

According to the cookbook Sundays at the Moosewood, this salad is Czech in origin.  In that book, the dish is called apple and carrot confetti.  No matter what you call it, it’s delicious.

carrot apple salad

So, I’m fond of taking this carrot apple salad to potlucks, especially in the summertime.  It’s naturally vegetarian, vegan, gluten-free, raw, and sugar-free, so it caters to almost any dietary restriction you might encounter.  It’s also light and refreshing, and goes well with light summer fare. It even is suitable for brunch!

Raw Carrot Apple Salad

I have left out the sugar that was indicated in the original recipe; I find that this salad really doesn’t need it. If you wish it to be sweeter, best to use a sweeter apple.

1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 cups grated apples (about 4)
2 cups grated carrots
1 tablespoon grated lemon zest
2 tablespoons currants
1/4 teaspoon salt, to taste

Combine lemon and orange juice in a large bowl.  Grate the apples directly into the citrus juices to avoid oxidation of the apples.  Toss the apples with the rest of the ingredients and serve immediately.