Julia's Kitchen Wisdom Read Online Free PDF Page B

peeled, halved lengthwise, seeded, and diced
½ cup finely diced green bell pepper
¼ cup finely diced yellow onion
1 small tart apple, peeled, cored, and finely diced
¼ cup chopped fresh parsley
For Dressing the Slaw
1 Tbs Dijon-type mustard
3 Tbs cider vinegar
1 tsp salt
1 tsp sugar
¼ tsp caraway or cumin seeds
¼ tsp celery seeds
Freshly ground pepper
½ cup or so mayonnaise, optional
⅓ cup sour cream, optional
    Toss the cabbage in a large mixing bowl with the other vegetables, apple, and parsley. Mix the mustard, vinegar, salt, and sugar together, pour into the bowl, and toss with the cabbage. Fold in the caraway or cumin, celery seed, and pepper. Taste and adjust seasoning. Let stand for 30 minutes, or cover and refrigerate. Before serving, drain out accumulated liquid and adjust seasoning again. Serve as is, or blend mayonnaise and sour cream together and fold into the slaw.
    MACHINE-SHREDDED CABBAGE. Slice off the top and the bottom of the cabbage. Halve the head and cut out the central core. Cut the halves into wedges that will fit into your food processor, cut sides down. Using the slicing disk, process wedge by wedge to produce finely shredded cabbage.
    Celery Root Rémoulade
    Working quickly to prevent discoloration, peel a 1-pound head of celeriac, cut into chunks, and shred in a food processor or hand-held vegetable-julienne machine. At once, toss with ½ teaspoon of salt and 1½ tablespoons of lemon juice and let macerate 30 minutes. For the dressing, whisk ¼ cup Dijon-type mustard in a warm mixing bowl, dribbling in 3 tablespoons boiling water followed, in dribbles, by ⅓ cup olive oil or vegetable oil and 2 tablespoons wine vinegar, to make a thick, creamy sauce. Fold into the celery root, correct seasoning, and garnish withchopped parsley. You may serve at once, or cover and let steep for an hour or longer in the refrigerator, where it will improve in flavor and tenderness.
    Grated Beet Salad
    For 2 pounds of beets, serving 6. Peel the beets and put through the large holes of a hand grater or a processor. Sauté briefly in 2 tablespoons olive oil and a large clove of puréed garlic just to heat through, tossing to blend with salt, pepper, and 1 tablespoon wine vinegar. Stir in ¼ cup water, cover, and boil slowly for 10 minutes or until beets are tender and water has evaporated. Let cool and toss with more oil, vinegar, and seasonings to taste. Serve with salad greens, or spears of Belgian endive.
    VARIATION
     
SLICED BEET SALAD. Using whole peeled warm beets (see box below), slice them and toss in a bowl with olive oil, puréed garlic , and salt to taste.
    BEETS IN THE PRESSURE COOKER. Whole beets take hours to cook in the oven but only 20 minutes in the pressure cooker. Place 2-inch washed unpeeled beets on the rack in the cooker with 1 inch of water. Bring to full 15 pounds pressure and time for 20 minutes. Set under the cold-water faucet to release pressure immediately. Peel the beets while still warm.
    Cucumber Salad
    For 6 servings, or as a garnish. Peel, halve lengthwise, and scoop the seeds out of 2 large cucumbers. Cut either into thin slices or into julienne, and toss with ½ teaspoon salt, ¼ teaspoon sugar, and 1 teaspoon wine vinegar. Let steep for 15 to 20 minutes, then drain (you may wish to save the liquid for salad dressing). Serve as is, tossed with chopped parsley or fresh dill, or fold with sour cream and then garnish with dill.
    NOTE: Most store-bought cucumbers are coated in wax, as a preservative. If yours are uncoated, no need to peel them, and you will have the pleasure of green-bordered cucumber slices. Coated or not, no need to seed them, although if unseeded they will exude more liquid when dressed.

Vegetables
“When you serve fine, fresh green vegetables, you want them to show off their color.”
    Little white onions must hold their shape but be tender all the way through, and your mashed potatoes are to be smooth and full of that good potato flavor. Here are my