BIZZY BAKES

Here we are again and this week Gaye chose our dish, cole slaw.  I have never made a cole slaw like this.  I left out the capers and since I don't use raw eggs, I mixed a bit of may with the white wine vinegar.  What impressed me the most was the radishes.  They seemed out of place but when I mixed them into the cabbage they blended beautifully.  Certainly, the add a nice color and texture to the slaw.  I also did not make cabbage wedges since I already had, in the refrigerator, a bag of shredded cabbage. I served this with chicken burgers and potato kugel and this rounded it off and brought in the healthy side of the meal. This recipe came from Modern Classics 1 and is found on page 46.  I have two of Donna's books and a list of others, I want to own.  There are many good recipes on her site so anyone can cook from her collection.  We welcome anyone who would like to join us.  Let us know and we will send you the list of recipes...

Over the years, I must have made about 40 different coleslaw recipes.  Tyler Florence made the best one, I have ever made.  I guess, I am not in love with it because I keep trying new recipes.  None have been better, as far as I am concerned, than Tyler's. I came across this recipe which sounded good.  I like both fruit and nuts added to a traditional coleslaw recipe.  I have added apples and all kinds of nuts.  I have added raisins and cranberries and other dried fruit.  I have made it with and without mayo. This recipe did not call for any mayo which I considered a positive until I tasted it and it was not rich enough.  I added just a little but it made a difference.  I would also add one apple, thin sliced, in the future. The texture had the crispiness of the cabbage and the crunch of the almonds and the chewiness of the cranberries.  That worked well. Cranberry-Almond Coleslaw adapted  September 2011 ...