A Salad Lover's Tools, Recipes, and Treasured Ingredients
The things that are getting me all worked up in the kitchen right now.
First and foremost, Angelenos — this is last call to get your tickets to the Puppet Prom I am organizing with the Bob Baker Marionette Theater on May 11th. Hosted by the country’s oldest Italian American cultural club, The Garibaldina Society, it’s a throw-back 90s school dance, L-a-w-n-g Island style — costumes, live music, prom photos by Diana Koenigsberg, fancy dessert by Loria Stern, pasta and salad by yours, truly, and a community supported lasagna course, with contributions from some of the city’s best cooks.
Can’t make it to the party? Check out the online auction we put together that’s closing Monday. There are steals to be had — a night at The Proper Hotel, a ring from Polly Wales, or a suite of skincare from my favorite, Marie Veronique.
I am feeling drained. Could it be the excessive number of birthday celebrations we hosted for my daughter this month? The work trip to New York with two kids in-tow? The accidental full-time (extra) job of cooking for a 300 person Puppet Prom fundraiser? Or is it (not-so) simply, the beginnings of perimenopause? (Listen to this episode of the Raising Good Humans podcast if you are looking for information there).
Before we move on, please enjoy this video of my 20 year old self, not tired at all, tap dancing on cupcakes in a Providence, Rhode Island parking lot:
Making excuses is not my style, but in the absence of a grand plan for this week’s newsletter, I thought I would share a couple of the things I am leaning on in the kitchen right now, with some easy recipes for good measure.
TOOLS
Chainmail Gloves
The mandoline is salad’s best friend; things just taste better consistently sliced. But even I can’t place the value of a superior salad above the use of all ten digits. My friend Mia recently called me to ask if I could send an Uber to take her to Urgent Care because she had sliced off the tips of her fingers on the mandoline and couldn’t use the phone. As soon as she was on her way, I ordered her these knit, “chainmail” protective gloves. (Much sexier are the metal version, but I haven’t graduated to those yet).
Every time I use my gloves and my extra sturdy OXO mandoline slicer, I remember how the inimitable chef Angela Dimayuga threw her head back in laughter as I whipped out this Suburu of kitchen tools and prophylactic mitts in my Brooklyn kitchen. It’s true, restaurant chefs prefer the portable, no frills Japanese slicer instead. But I ain’t got shit to prove, and nobody likes blood in their salad!
Bodum Milk Frother
I consume so much *matcha, I needed to find an efficient means of preparation. The traditional whisk tends to mold, and I can’t handle that meditative method at 6am when the kids are already pelting me with demands. Electric matcha whisks set off a volcano, spilling valuable caffeine on my pajamas every time. The solution? The Bodum milk frother, which dissolves the matcha, froths the milk, and warms the whole brew up to a lovely temperature.
*I started buying matcha in 1 pound bags from Terrasoul, and mix it with their powdered coconut water and Elmhurst cashew milk.
INGREDIENTS
Blue Spirulina
In the past, I’ve used blue butterfly pea powder to achieve a natural Smurf blue for frosting and yogurt for the kids, but then I discovered blue spirulina, with its far more electric hue. This blue-green algae isn’t just a gimmick; it’s packed with iron and minerals. I add a sprinkle to my Bodum frother with some whole milk to make raver cappuccinos for the kids.
Daphnis + Chloe Smoked Chili Flake
Years ago, when I was traveling in Athens, I met Evangelia, who was just launching her Greek spice brand, Daphnis & Chloe. She had just returned from a sourcing trip to the islands, where farmers grow specialty herbs like flowering thyme, Greek mountain tea, and my favorite, smoked chili flake.
I love this chili for its mild heat, compared to say, a smoked chipotle. With these, I can add more smoky flavor to a dish, while keeping the spice under control. A hefty pinch takes the place of ham hock or bacon in slow cooked greens, roasted cabbage, or beans. Plus, the little glass jars are gorgeous on the shelf, and make for a great gift.
For 20% off, use code saladforpresident at checkout on their site.
Our Smoked Chili Flakes come from Almopia in Northern Greece. The region is known for its red, Karatzova peppers, a fleshy, oily, heirloom variety. They are slow-smoked for days, so producers work in shifts to move the batches every few hours.
— Evangelia Koutsovoulou, founder of Daphnis and Chloe
COOK
Roasted Tomato and Garlic Confit
I feel safe when I have a large container of tomato and garlic confit in my fridge. It lasts for weeks and gets me a good part of the way through the making of a meal on the fly, from curries to pasta. Of course, farmers market Sungolds are always going to be better than packed grape tomatoes, but the miracle here is the delta between the raw ingredients and the concentrated finished product. You don’t have to wait until tomato season is in full effect.
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