Sesame Cabbage Fritters

Like most humans, I am hungry...our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it... - M. F. K. Fisher

Thick, paperback, and a little bit intimidating, a large text book sat on my desk when I walked into the office one morning. I immediately remembered a conversation with a co-worker when they said they had a book to lend me (thanks Max!). Food and Culture: A Reader, was the title.

The forward was a quote from M. F. K. Fisher that I absolutely adore (the one I opened this post with).  Of course food and security and love, are intertwined. Every discussion about food is also about your up bringing and your emotions and your heart. Of course. This is why I love the topic: we all have a deep, intrinsic connection to what we make in our kitchens and even what we eat when we are very, very far from our kitchens. There is something there, and it is so much more than food (even when food is the hero of the story). 

Take these cabbage pancakes: I could tell you about how delicious they were, and how they were something new for our table. But that's not the story. The story is about how I have always (always!) struggled to make anything like this: latkes, zucchini pancakes, corn cakes. The few memories I have of latkes (a bat mitzvah, a pot luck)  are positive (who doesn't love potato fried in oil) but they were never something my parents made and I didn't grow up watching them come together. So when I've tried to recreate them in my own kitchen, it's been a battle of Caitlin versus fried patty, and sadly the patties usually win and I put up a white flag. We eat whatever it is as a shredded, fried pile (it's delicious, but totally off the mark). 

With this as my background, I'm not sure what exactly made me think "I will make pancakes out of this head of cabbage that's been wasting away in the fridge" rather than just sautéing it or making slaw. But, that's what I thought. I got out a knife, and shredded the cabbage into thin, papery strips, and as I did it's volume ballooned and filled our largest mixing bowl. This made me nervous, but I made the move that said "There's no turning back" (tossing everything with egg and cassava flour) and then--after thinking for a brief moment What will I do with this pile of sticky battery cabbage if this doesn't work out?- I heated up oil in the pan. 

And? Hallelujah! Finally a fritter I can make. A single battle won, 15 more pancakes to flip. That first pancake gave me the bode of confidence I needed: It didn't matter that I wasn't a life-time latke-making pro. Attempt after attempt of fritter frying, my work had paid off. This win was coming home. (And yes, the stringiness of the cabbage, compared to shredded potato, may have something to do with my success. I'm ok with that for now). 

These were also completely devoured in 5 minutes, if any one asks. But if they do ask, please also tell them it's a story about perseverance. 

Sesame Cabbage Fritters (Gluten-Free and Paleo)

Paleo, Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Cabbage is fried in a savory pancake and served with a sesame-soy dipping sauce.

Yields: 4   |    Total Time: 30 active minutes

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Ingredients:

• 6 cups shredded cabbage
• 4 eggs
• 1/3 cup cassava flour (Here is one brand)
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• 1 bunch green onions, roots removed and remaining parts roughly chopped
• Dash salt
• 1/4 cup sesame seeds
• Coconut oil for cooking

For the dipping sauce:
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons toasted sesame oil
• 1 teaspoon Sriracha

Directions:

1. Please shredded cabbage in bowl and toss with chopped green onions, 2 tablespoons sesame seeds, dash of salt, and cassava flour. Once cabbage is coated, crack eggs into bowl and add sesame oil and soy sauce. Mix until everything is combined.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once it sizzles, scoop the cabbage mixture into the skillet 1/4 cup at a time. Use a spatula to press the 1/4 cup pile down into a pancake shape and allow to cook for 5-10 minutes, until the cabbage begins to brown. Using the spatula, flip the fritter and cook on the second side for 5-10 more minutes, until browned. (I find I can do 3 fritters at once in my skillet to quicken the cooking process). Place cooked fritters on a plate and repeat until all of the cabbage mixture is used.
3. Make the sauce: combine ingredients for sauce in a small sauce pan and bring to a simmer. Stir. After 5 minutes, remove from heat. Pour into small bowl.
4. Serve fritters warm with sauce for dipping. Garnish with extra sesame seeds or Sriracha.

Walnut & Herb Crusted Salmon

Crusted salmon was for dinner but I was far too exhausted to notice. In a half coherent state I sat at the table. Sitting felt good--I could stay a while. There wasn't much for conversation that night, neither of us had the energy. But we ate, filling our bellies with nourishment. 

With each bite my eyes grew more weary, begging my head to find a pillow. My fork would waver, just above my next bite, and then hesitate as I mustered every ounce of energy to slice off a piece. Have you ever been so tired? Somehow I managed my way through a few more bites, until my eyes just would not stay open any longer, and I slumped in my chair.

In my next moment of consciousness, my dad is waking me with a start: Caitlin! Caitlin. I jolted upright. Where am I? It took a few seconds for me to realize what had happened. My plate, still warm, sat in front of me unmoved. I rubbed my eyes. Sleep, I just wanted sleep. My dad took the sign and sent me to bed, dinner half eaten. Sleep. I love sleep. 

I was recently reminded of how much I love sleep, so I remembered this story. I was too tired to know what was for dinner that night, but this is a dish that my dad would serve regularly: salmon crusted with a nutty herb topping. I think his recipe used Panko and pecans--or maybe not, I can't quite remember. This version uses walnuts, parsley, and oregano, and it echoes my memories from that same dinner table where I fell asleep half way through dinner. 

Walnut & Herb Crusted Salmon

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

Salmon is topped with mixture of walnuts and herbs, which forms a crispy crust.

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

• 1 pound salmon fillet
• 1/2 cup walnuts
• 1/2 cup parsley, minced
• 1 tablespoon oregano
• 1 clove garlic, minced
• Zest of 1 lemon
• 1/4 teaspoon each of salt & pepper

Directions:

1. Preheat oven to 450°F. Line a baking sheet with parchment paper, and place salmon on top. Set aside.
2. Place walnuts, parsley, oregano, garlic, lemon zest, and salt & pepper in food processor. Pulse until a fine crumb forms.
3. Using your hands, pat crumb mixture oven the fleshy side of the fish, creating an even layer (watch the video above!)
4. Place salmon in the oven and bake for 8-15 minutes, until salmon is flakely and opaque (8 minutes for a thin fillet, 12 for a medium fillet, and 15 for a thicker fillet). Remove from oven and allow to cool 5-10 minutes before serving.

Zucchini Ricotta Manicotti

When you pull this casserole out of the oven, the first thing you'll see is bubbling cheese, that tempts you even when it is too hot to eat. Then, only seconds later, a hot steam that carries the smell of fresh basil and ripe tomatoes hits you. By the time the dish makes in to the counter, the sizzling begins to slow. With in a few minutes the dish sits still. It begs for you, even now when it would burn your tongue. (Maybe you sneak a bite anyways).  

By now the whole house has smelled like home cooked Italian food for 20 minutes or more, and people are beginning poke their heads into the kitchen. Is it ready? Can we eat yet? What are you up to in here? 

Cheese. Wine. More cheese in the form of ricotta. That is what you are up to. This recipe is pretty much everything. If your "everything" is ooey, gooey, and delicious, that is. And somehow folded in there is a pile of vegetables too: zucchini for noodles, spinach folded in with the ricotta, and a homemade tomato sauce that will make you proud.

This is a pile of cheesy Italian flavor you'll feel really good about eating. Despite begin literally stuffed with cheese, this recipe is light: it doesn't leave you feeling groggy the way this dish would if it was made with traditional pasta. We serve it with extra marinara sauce (I love homemade marinara sauce) and a side salad, and call it a meal. Oh--and don't forget the glass of wine! Red is perfect for this dish. 

If you're worried about the logistics of wrapping a bunch of cheese in thinly sliced zucchini, I don't blame you! But it's even easier than I originally thought it would me, so watch the video below to see how this impressive dish comes together, and you'll see you have nothing to worry about!

Music: www.bensound.com

Zucchini Ricotta Manicotti

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

Zucchini is cut thin and rolled around ricotta as a stand in for traditional manicotti!

Serves: 4   |    Total Time: 60 minutes

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Ingredients:

• 2 medium zucchinis
• 1 egg
• 1-1/2 cup ricotta
• 1 cup grated parmesan, split in half
• 1 8-ounce package frozen spinach, thawed
• Salt & pepper


For sauce:
• 1/2 yellow onion
• 1 tablespoon avocado oil
• 3 cloves garlic
• 1 14-ounce can crushed tomatoes
• 1/4 cup red wine
• 2 tablespoons fresh basil, minced - plus more for garnish
• 1 teaspoon oregano
• Salt & pepper

Directions:

1. First, make the marinara sauce: heat avocado oil in a sauce pan over medium heat. Dice white onion, and mince garlic. Add both to sauce pan once oil is hot, and sauté until the onion is translucent and the garlic begins to brown. Pour wine into pot, and use a wooden spoon to scrape any brunt pieces from the bottom of the pot. Allow to simmer, then add tomatoes. Stir. Add oregano and basil, and then season with salt & pepper to taste. Remove from heat.
2. Spread 1/2 of sauce in the bottom of a 9x9 baking dish.
3. Make the ricotta filling next. Place thawed spinach in a fine mesh sieve and squeeze out any excuses water. Place in a mixing bowl, and combine with ricotta, 1/2 cup grated parmesan, egg, and a few sprinkles of salt and freshly cracked pepper. Stir until combined.
4. Preheat oven to 400°F and assemble: use a potato peeler or mandolin to slice the zucchini in long, thin strips (watch the video above to see an example). Place two zucchini strips on a flat surface so that they overlap by about 1/2 an inch. Spoon about 2 tablespoons of the ricotta mixture on the short edge of the zucchini strips, and then roll up the zucchini strips around the ricotta like a roll of sushi. Place in the baking dish. Repeat until you run out of ricotta.
5. Sprinkle the remaining parmesan over the manicottis and place in oven. Bake for 30-35 minutes, until cheese is gooey, and sauce is bubbly. Allow to cool for 10 minutes before serving. Sprinkle with fresh basil as garnish. I also serve with extra sauce (the remaining 1/2) because I love marinara sauce!
6. Note: I find that when I get to the middle of the zucchini, it becomes hard to slice because of the seeds, so I move on to the second zucchini and reuse the middle of each zucchini later for another meal.

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