winter cabbage – Not Eating Out in New York

5 Apr 2013

Seared Savoy Cabbage Salad with Potato, Bacon and Scallions

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads | 3

Sssizzle. One simple technique — searing — can add dramatic layers of flavor, even in places where you’d less expect it. A salad, for instance. I’ve had slightly charred radicchio and even romaine lettuce, but there’s something about sweet savoy cabbage, with its crinkly leaves, that tastes divine when given the treatment. Also, cabbage, in its many shapes and colors, is inexpensive, hardy, and readily available at a (yes, it’s still) winter farmers market. But the weather is getting warmer, … Read More

13 Mar 2013

Soy-Marinated Steak with Shiitake Mushrooms and Napa Cabbage

by Cathy Erway | posted in: Meat & Poultry, Recipes | 2

Here’s my new take on a standard beef stir-fry with vegetables over rice. I like to use a good cut of good, grass-fed beef to its fullest, and I love the tenderness of a rare-cooked steak, whose drooling juices contribute to the rich flavors of ample marbling (aka fat). Here, I’ve taken a decent cut (sirloin) of really good, pastured beef and added one other benefit: a light marinade for flavor and texture, in the style of a Chinese stir-fry.

24 Jun 2012

Creamy Cabbage Salad with Romano Beans & Mint

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 1

These hot few weeks, nothing cools like a crunchy salad. I like shards of crisp, brittle cabbage, which deserve the name “iceberg” much more than most types of lettuce. If you’ve ever bought a whole head of one, you’ll know how many mounds of shreds they’ll yield, and how they last long in the crisper, too. The fresh, sweet flavor of cabbage compares to that of pole beans, just in season now here on the Northeast; combining the two, I … Read More

27 Feb 2009

Cabbage, Pear & Pistachio Salad (and Leftover Chutney)

by Cathy Erway | posted in: Events, Recipes | 7

What happens when you: 1) make a great batch of something, eat it, and love it; 2) eat it for leftovers, and love it; 3) eat it for leftovers again, and kind of loved it more the first or second time you ate it; 4) can’t stand to look at it in the refrigerator anymore? I know. Even with my favorite foods, there comes a limit to my tolerance to it after consecutive encores. That’s where the brazen versatility of … Read More