morsels & sauces

What I love the most about my CSA box is the surprise every Tuesday. While Full Belly Farm sends an email newsletter on Monday announcing what they will be sending, I like to resist that siren call and to open the box to find tomatoes and grapes and basil and potatoes.  It's like my own Tuesday-afternoon version of Chopped. Recently one of my mystery ingredients was cabbage. As in more cabbage . As in this is the third time I have gotten cabbage this summer. I never knew there wold be so much cabbage in July.  While certainly this is the tail end of the season for cabbage, it is the key ingredient in all of your slaw needs this summer.  And what better way to make a slaw than one that accompanies an ahi tuna poke bowl?  Have you noticed, by the way, the recent popularity in rice bowl cooking?  They're  everywhere .  As in   everywhere .  Everywhere .  This fascination with servi...

I present to you: Potato Salad. That said, it's a pretty special potato salad with smoked trout and piquant arugula, but potato salad. I find that I have many disparate thoughts about this potato salad, and I lack the inclination (and talent) today to string together these thoughts into something coherent and clever.  Instead, I present to you a bullet-point list about a savory, peppery and smoky potato salad that I urge you to give a try should you have the inclination (and time). Deborah Madison (our cookbook's author) tells the story of finding smoked albacore at her local farmer's market. I had smoked trout, instead. Indeed, smoked trout is a boon. Not only is it caramelized and earthy-sweet-smokey, but it is one of those treats with lovely, pleasant memories associated with it. Earlier, I wrote an homage to a friend , who often served smoked trout before a massive Canadian thanksgiving feast. Before the meal, we would all crowd on his and his wife's litt...