Let’s just say broccoli has never been my favorite green vegetable; I much prefer green bell peppers, green beans, peas, spinach and even, dare I say, Brussels sprouts. Boiled, steamed, raw or even dipped in ranch dressing, broccoli tastes like dirt to me.
Every once in a while, however, I force myself to give certain foods a second chance. In the past it has been eggs, yogurt, polenta, quinoa, and most recently broccoli. My track record is all over the place, as eggs and yogurt still never make it into my grocery basket while polenta and quinoa have become weekly staples.
To disguise the dirt taste, I decided to give broccoli salad a try. Mayonnaise makes everything better, right? Our annual SacFoodies potluck was coming up and the theme was “colors,” so to showcase a broccoli salad, naturally, I chose the color green. I figured if broccoli ended up like eggs and yogurt for me, at least other people would be able to enjoy it, and it wouldn’t end up in the back of my fridge for a week.
Forewarning: I see most recipes as guidelines, so this recipe from RecipeTips.com has been modified.
INGREDIENTS
Salad:
• 2 bunches fresh broccoli, cut into bite sized pieces (go big or go home and use the whole bunch of broccoli)
• 1 1/2 cups celery, chopped (I omitted)
• 1 bunch green onions, chopped (I omitted)
• 1 1/2 cups red grapes, halved (I used the whole bag)
• 1 cup raisins (I omitted)
• 1/2 pound bacon, cooked crisp and crumbled
• 1/2 cup red onion, chopped (my addition)
• 1 cup nuts, optional (I used sunflower seeds)
Dressing:
• 1 1/2 cups light mayonnaise
• 1/4 cup sugar
• 3 tablespoons vinegar
• 3 tablespoons milk
Place prepared broccoli, celery, red onion, grapes, raisins, and crispy bacon into large mixing bowl. In a small bowl, combine dressing ingredients. Pour dressing over broccoli mixture, stirring until combined. Cover and refrigerate for several hours to overnight allowing the blending of flavors. Add nuts just before serving.
Needless to say, the broccoli salad was a hit at our SacFoodies potluck and broccoli has earned a spot among the polenta and quinoas of my life.
Archives for September 2012
40 More Reasons to Dine Out
As if we foodies needed more excuses to dine out – well, we’ve now got 40 reasons during Sacramento’s Regional Restaurant Week when 40 of the region’s best restaurants celebrate dining out. For the first two weeks in October, from the 1st to the 14th, participating restaurants will be serving special price-fixed, three-course dinners ranging in price from $15, $30 and $40.
Join Biba’s, Paragary’s, Café Bernardo on K Street, Fat’s Asia Bistro in Roseville and Folsom, Esquire Grill, Ruth’s Chris Steak House in Sacramento, all Mikuni Sushi locations, De Veres’s Irish Pub and many more during this once-a-year opportunity to enjoy greater Sacramento’s diverse dining options.
Visit www.sacregionalrestaurantweek.com for more information and a sneak peek at the menus.
Sacramento Sliders & Suds
Here in Sacramento we’re extremely lucky to have so many food events year-round that are not only fun and delicious, but also benefit our community. On Saturday, September 29, The Sacramento Press and Dad’s Kitchen will present the first annual Sacramento Sliders & Suds event to benefit the Sacramento Artists Council, which provides art programs for at-risk children in our area.
This fun filled Saturday will feature a sliders cook-off competition and unlimited beer tastings from some beloved area breweries including Hoppy Brewing, Mad River Brewing Company, Sutter Buttes and 21st Amendment. The event will take place from 12-4 p.m. at Fremont Park located at 1515 Q St. There will also be a Kids Zone with face painting and crafts for the kiddos.
When it comes to ticket prices, there are a few different options. Full access is $40 at the event or $35 in advance, just sliders is $20 at the door or $15 in advance and just beer is $25 at the door or $20 in advance. To purchase tickets in advance click here.
For more information and to view a full list of breweries that will be on hand, visit the event website here.
SacFoodies is giving away two free full access tickets to the event! To enter, comment on this post by 3 p.m. on Thursday 9/27 and tell us what brewery you are most looking forward to trying at the event.
Must be 21 and over to win tickets.
Wordless Wednesday – The Red Rabbit Kitchen and Bar
Watermelon “Three Ways”
1. Red watermelon with cucumber, feta and tzatziki
2. Yellow watermelon with fresh mozzarella, basil and aged balsamic
3. Black watermelon with Manchego, tomato and vinaigrette
The Red Rabbit
2718 J Street
Sacramento
916.706.2275
A Mochi Memorial
Whenever I bite into mochi—that soft, chewy Japanese rice cake—the taste immediately transports me to one particular Saturday afternoon in Honolulu.
It was December 2008 and the family had gathered at my grandpa’s house to begin the usual New Years’ preparations—the cleaning, purging, cooking and this year, the mochi-making.
Traditionally mochi is made by pounding cooked glutinous rice into a large, sticky mass—a task that requires one sizeable sturdy bowl, two strong men with two heavy pounders, and one brave soul who flips the rice in between blows.
However, on that Saturday afternoon there was no pounding to be heard, save for the quiet rumbling of the mochi machine, a new contraption that cooked and pounded the rice automatically. I was fascinated. Think of a bread maker without the baking component—a true wonder!
The mochi machine had a stately place in the kitchen that day. When the dough was complete my uncle poured out the scalding sticky mess onto the papered kitchen table. With floured hands, my sisters and I joined my grandpa in pinching off plump mounds, forming them into small circles and filling them with an, a sugary red bean paste. Pat, turn. Pinch, turn. The smooth rice ball becomes a treat so soft it melts in the mouth when fresh.
A few weeks ago I returned to Honolulu to pay one last visit to my grandpa, a precious time before he passed. While rummaging in the pantry I unexpectedly uncovered an old but familiar friend—the mochi machine! Rusted to the counter top and comfortable in its dusty corner, the trusty green and white mochi maker was a silent memorial from the past.
It is unlikely that I’ll soon hear again the warm rain pattering against that tiled roof or smell the scent of hibiscus and plumeria lifted from the outside garden. Yet give me one taste of soft, sweet mochi and I’m transported right back to that beloved house in Honolulu.
Quick Mochi Recipe
1 cup mochiko (rice flour)
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup water
Katakuriko (potato starch) or cornstarch
Optional: An (red bean paste)
Stir together rice flour, salt and sugar. Stir in 1/2 cup water to form soft dough. Cover and microwave on medium high, 10 minutes. Rest 3 minutes. Turn and cook additional 2 to 3 minutes or until done. Cut or pinch off 8 equal pieces and form into smooth round shapes. Dust with katakuriko (potato starch) or cornstarch as needed to prevent sticking. Serve rice cakes the same day while fresh, if possible.
Red Bean Variation: Pinch off walnut-size pieces of steamed mochi. Place 1 tablespoon an (red bean paste) into each circle of dough; pinch edges to seal and dust with katakuriko (potato starch).
Recipe courtesy of Cuisine: The Legacy of the Japanese in Hawaii
If you’re looking for mochi in the Sacramento area, you’ll likely enjoy the varieties at Osaka Ya and Oto’s Marketplace.
Osaka Ya
2215 10th Street
Sacramento, CA 95818
http://www.osakaya-wagashi.com/
Oto’s Marketplace
4990 Freeport Blvd
Sacramento, CA 95822
http://www.otosmarketplace.com/