The summer of slaws

photo by LaCheryl

I know everybody here is familiar with our (okay, my) fondness for food themes. Hummus, soups, salads, sandwiches, quiche...it seems like not a summer, especially, can go by without one.

I've decided that this summer will be the summer of slaws. I use that term sort of loosely, but basically to encompass the non-lettuce-based, often tangy vegetable medleys we've gotten into as of late. Coleslaw is one; this cooked vegetable hash is another. I found it one day looking for a way to cook brussels sprouts. I didn't expect much, but somehow all the ingredients really came together (especially after letting them rest for about 30min, which isn't called for but made all the difference) and it was just delicious. Here's the recipe:

Brussels Sprout Hash with Caramelized Shallots

• 6 tablespoons (3/4 stick) butter, divided
• 1/2 pound shallots, thinly sliced (I used yellow onions)
  
• Coarse kosher salt
• 2 tablespoons apple cider vinegar
• 4 teaspoons sugar (I used a couple of tablespoons of honey instead)
  
• 1 1/2 pounds brussels sprouts, trimmed
• 3 tablespoons extra-virgin olive oil
• 1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

As I think I've mentioned before, having some kind of cooked or cold vegetable dish makes our main-dish salads feel much more filling, and this one definitely functioned that way. I think you could probably give other cruciferous vegetables (broccoli, cauliflower) a similar treatment and it would be just delicious.

The funny thing about all this is that I've never liked coleslaw, potato salad, or other vinegary things until recently. I did love things that were tart and/or sour, but unfortunately my tastes ran more toward things like cherry pie or Sour Patch Kids. Now that I've made the effort to reorient my taste buds toward things that aren't pure crap, I've found that the tanginess of vinegar is amazing in egg salad, coleslaw, or the above "hash." Something else that works well in that role? Sauerkraut. We already eat it alongside our scrambled eggs every morning, and last night we whipped up a spur-of-the-moment skillet dinner comprised of onions, mushrooms, sauerkraut, and thinly sliced hotdogs. Might sound kind of crazy, but it was delicious!

Here are some of the types of recipes I'm hoping to try out this spring and summer:

Cabbage and lime salad with roasted peanuts

Broccoli slaw

Blue cheese coleslaw (scroll down)

Asparagus, peas, and radishes with fresh tarragon

And friends of ours introduced us to a wonderful corn, avocado, and shallot salad which is held together by sour cream and a little lime juice, and which never lasts long around here. We plan on making it at least once a week!