I rarely boast, but I must say there are some things I do well. Like really well. I am possibly one of the best procrastinators you will ever have the pleasure of meeting. I know if it came to a vote, I would be elected Queen of Procrastination in a landslide. I could teach lessons in it, in fact I should, and I know I am rambling -- but it’s all part of the plan… You think I’m rambling, but I’m actually procrastinating.
I have just received from my publisher the 455-page copy edited manuscript of my new Joy of Kosher cookbook, coming out this fall. My editor Cassie sent it with a note that went something like “YOOHOO” --or was it WOOHOO? – “review this and get back to me – this is so exciting.”
And I wrote her back something like, “Really? Is this what you find ‘exciting’?” I want to cry, stand on my head for a day, do anything but review this – I don’t find this fun – editing a book for eight months and still finding mistakes and having to refer to notes I can no longer find or read. So instead of reviewing the ms (editor talk for manuscript) for the 50-jilllionth time, I’m writing this post.
But I’m in a combative mood. Our link-up theme is “the best thing I ever ate,” but since I’m feeling salty, or sour, or whatever you wanna call it – I’m not gonna play by the rules. See, as a foodie I refuse to call out the “best thing” I ever ate – it’s like asking a mother to choose between her children. Can’t do it; love all food too much to play favorites. Truth is I can’t even pick a favorite movie or favorite season or favorite style of décor. My favorite color is black (and white, and red, and royal blue and cream and off white – depends on the day). And now you see I’m procrastinating, not just on my manuscript but also on picking my “Best Thing I Ever Ate.”
My best thing is whatever I’m in the mood for. I often self-diagnose myself as NEEDING chocolate NOW. While I have been using Chocolate Avocado Mousse to get me through the drudgery of this ms (2 large very ripe avocados, ½ cup unsweetened cocoa powder, pinch of kosher salt, dash of pure vanilla extract and Truvia, honey or agave to taste whipped in the food processor until smooth and creamy and refrigerated for at least 1 hour), my new favorite thing is my Sushi Salad. I have been making it almost every Shabbos for the past few months and the entire family is hooked.
In Israel, I can’t find mock crab for the sushi (can’t find it ‘cause it ain’t here) so I got this great idea from my neighbor Miri: sub in smoked salmon, which I chop and toss and love.
Here is the link to the official "California Roll" Salad. And here I will list my latest tweaks.
-I sub in chopped smoked salmon for the cubed imitation crab (as already noted in my ramblings above)
-In place of radishes I add thinly sliced scallion, green part only
-I combine 1/2 cup rice vinegar, 1 TBS canola oil, 1/4 cup white sugar and 1 tsp kosher salt and cook on the stovetop or in the microwave until the sugar dissolves and allow it to cool. Then I toss it with the hot cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
-I then toss with 1 to 2 sheets of chopped Nori. I actually use kitchen scissors to cut 1 to 1 1/2 inch pieces.
-Then just before serving I toss the rice the veg and fish and sprinkle with black and white sesame seeds.
-Serve at room temperature (this is KEY) with soy sauce on the side.
-Once tossed it will keep for a few days in the fridge.
Sorry not to have played exactly by the link up rules, but cut me some slack, I’m going through 455 pages and can’t think past what I am craving at this moment. On second or third thought …As I go through that manuscript, it’s plain that the best, and worst, thing I ever ate was my own words.