Fennel Red Onion Cole Slaw

This cole slaw recipe is a real winner. So much so that I almost didn't post it... A secret weapon, the perfect foil for any kind of BBQ affair.

Here's what you need:

• 1 large fennel bulb, sliced thin on a mandoline
• 1 large head of green or red cabbage, sliced thin on a mandoline
• 1 large red onion, sliced thin on a mandolin
• 1 large apple or pear, sliced thin on a mandolin (optional, but I love this addition)

Dressing:

• 2 tbsp of apple cider vinegar
• 2 tbsp of olive oil
• 2 tbsp fresh squeezed lemon or citrus (lime, tangerine was awesome!)
• 2 tbsp sugar
• dash of salt, dash of black pepper
• 2 tbsp of chopped fresh fronds of the fennel
• 1/2 tsp of garlic powder
• 1/4 tsp of dried mustard

Prep:
In a very large bowl, make the dressing using all the ingredients listed above. Whisk well.

Dump all of the veggies in the large bowl and with your clean, washed hands, mix the slaw thoroughly. You can use some large utensils but I gave up and found that I got better coverage and could feel the dressing coat the ingredients if I used my hands.

This was so freaking delicious. I have a massive "patch" of fennel in my garden and much to my delight, it continues to put up fennel "pups" or babies next to the main parent bulb. I carefully cut back the largest bulb and leave the baby bulbs to mature. And on the process goes.

I really didn't know you could continue your fennel crop by harvesting this way so that's been quite a cool discovery. And I always save the fennel fronds for soup by chopping and freezing them if I don't have a need for the fresh green parts. It's a very light, lovely fennel flavor that behaves like an herb and marries beautifully with potatoes and pasta. I use it in potato or pasta salads and in soups.

We had a ton of the slaw to start, but funny enough, it's almost gone.  We paired it with our beautiful smoked brisket and let me tell you, it is a money maker!!

We've made sliders with the brisket all week and it just doesn't get old. I even eat huge bowls of this slaw, it's that good. Super balanced sweet/sour foil to the fatty, juicy brisket but you can serve it on your favorite pulled pork, bbq chicken or beef sandwiches.

A Heart-y Early Spring Soup

 So, it's been awhile. An UrbanGirl gets busy sometimes and gets forgetful of passwords and well, worse things have happened... I tell myself: "Tomorrow is another day, Scarlet."

Today, my hubby helped me recover and claim my long-lost and honestly, missed, blog about our kitchen adventures.  Obviously, in 2005, I was all about Thai and I still am, but today, it's all about a soup that can be made from the bounty of my early spring garden.  A heart-y soup to soothe the soul. The one that's desperately awaiting for Spring to really and honestly begin.

Here we go:

• About 2 quarts of homemade chicken stock
• 2 lbs of kosher chicken drumsticks/legs, seasoned with salt/pepper
• 1 large onion, coarsely chopped
• 4-5 medium tomatoes, chopped
• About 2 quarts of white wine
• 1 fresh bay leave
• 2 lbs of greens

This is one-pot-stop cooking. One pot. Everything in the pool. So easy a cave-chef can do it. I know, it's complicated. Just throw everything in and simmer for about 2 hours over medium-low heat.  But if you want the nitty gritty details, I added the stock first, the drumsticks, onion, tomatoes and covered with wine. Once the stock had simmered, I threw in the greens.

A word about Greens:
I am lucky enough to have greens growing year round in the greenhouse. No need to covet the idea. You can do it too; even on a windowsill. You can't know what you can grow until you try and "greens" of unimaginable varieties will do the trick in this recipe.

Until then, though, think about what you do have in your crisper or taking up space in the freezer.  Do you have beets with the tops on? frozen collard greens? A half-eaten head of cabbage? A handful of brussel sprouts? wilting scallions? Radicchio?  I usually buy vegetables with "greens on" or basically, still with their green tops or leaves in tact. This way, I can usually make use of the entire vegetable without throwing half of what I just paid for in the composter or down the disposal. What a waste! Use it! Get creative. If you like to eat it, chances are good that the greens will please you just as much.  If not, substitute spinach or cabbage for the 2 cups of "greens" and you're loving life.