There are many meals that I eat that have memories attached with them. On the rare occasion I eat a Flake bar I am reminded of Thwaites, the market that I would go to nearly every day growing up.
When I have a s’more I am reminded of the time that my family was staying at a house on Lake Winnipesaukee and my sister, friend and I would burn the marshmallows and “beat it on the rock” afterwards.
Egg salad sandwiches remind me of a picnic that my father, sister and I had at a nearby town common. Pickles included.
Tonight’s dinner had all the flavor of nostalgia with a side of homemade flair. The egg salad was to die for, the bread was homemade and cole slaw to add a little extra feel of upcoming warm months.
To Die For Egg Salad
1 tablespoon mayonnaise (homemade preferred, but always use full fat)
1 tablespoon dijon mustard
1/2 finely chopped celery stalk
salt and pepper to taste
Place eggs in a pot of cool water. Bring to a boil over high heat. Once water reaches a boil, turn burner off and leave covered for 10 minutes. Drain pot and run cool water over eggs. Crack immediately and place in covered container in refrigerator to continue cooling. Once cool, mash egg in a medium bowl. Add mayonnaise and mustard, and celery. Salt and pepper to taste. Chill for another 10 minutes or until ready to serve.
Foods that bring feelings with them– it’s a funny concept really.
Cole slaw recipe
Adapted FromFood Network
1 small head green cabbage (about 1 3/4 pounds)
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 scallions (white and green parts), sliced
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds or 2 teaspoons caraway seeds
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1⁄3 cup extra-virgin olive oil
For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Add cabbage mixture to dressing and toss. Chill in refrigerator 1 hour or until ready to serve.
Tip: Don’t skip the salting process! The dressing will not absorb and you will have soggy slaw along with a puddle of dressing at the bottom of the bowl.