Covid Cafe: It's All About The Slaw

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How do we celebrate Memorial Day in a pandemic, chefs? Maybe same as we always have, with ribs and chicken, a gin fizz and slaw. Anyone making one of those sheet cakes decorated with fruit like a flag? Or is that fourth of July food? I'm losing track...and for some reason I have a hankering for chocolate pudding. 

Show us what you're making this long weekend...

Fetal beets,

for planting out today

I flat-out love this slaw and it's because of the dressing. Like most slaws, this one is eminently adjustable, but I recommend trying the dressing as written the first time. Our good pal Rob has been making this for 10+ years and we're always delighted to have it on the table.

For the bulk,

cabbage or a variety of chopped veggies

Blackberry Farm’s Sweet and Spicy Foothills Coleslaw (aka Rob's Slaw)

For maximum crunch, this zippy variation on classic coleslaw should be made no more than 2 hours before serving.

 Ingredients

• 3 Tbs. Dijon mustard 
• 1/4 cup firmly packed light brown sugar 
• 3 Tbs. malt vinegar 
• 1 1/2 tsp. mustard seed oil or very spicy mustard such as English or German 
• 1 1/2 tsp. kosher salt, plus more, to taste 
• 1/4 tsp. freshly ground pepper, plus more, to taste 
• 1 cup mayonnaise 
• 3 cups thinly sliced red cabbage 
• 3 cups thinly sliced green cabbage 
• 1 1/2 cups shredded carrots 
• 3/4 cup shredded red onion

Directions

In a large bowl, whisk together the Dijon mustard, brown sugar, malt vinegar, mustard seed oil, the 1 1/2 tsp. salt and the 1/4 tsp. pepper, whisking until the sugar dissolves. Whisk in the mayonnaise. 

Add the red and green cabbages, the carrots and onion and toss until the vegetables are coated. Cover and refrigerate for 30 minutes. 

Strain the coleslaw (ed note: or just increase the veggies to ten cups so you're not draining). Taste and season it with more salt or pepper if desired. Serves 6.


Adapted from The Blackberry Farm Cookbook, by Sam Beall (Clarkson Potter, 2009).

Well, it’s not all about the slaw. Oven baked spare ribs too. I’m heading out to plant 100 vegetable starts. Thanks for reading today's abbreviated Covid Cafe...