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DETOX SUPPER: Roughage, Raw
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
DETOX SUPPER: Roughage, Raw
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| Photo l Felicia D'Ambrosio |
Foodie-ism is a condition both pleasurable and perilous.� The more interested you get in food, the more you eat.� The more you eat, the more you realize you eat way too much.� Though everyone in my family is a great cook and I was always well fed, I didn't think much about food until I began working in restaurants.
In a few short months, I went from being pleased with my daily lunch of dry turkey Wawa hoagies to begging the garde manger for the ends of rare tuna loins, hoovering up the scraps of torchon of foie gras and asking if the staff meal potatoes could be cooked off in duck fat.
In other words, I transformed from an indifferent American teenager into a fat-crazed foodie.� Though I'll always be mad for butter and amorous to the egg, I will admit you can't eat so richly without ending up working a late-stage Marlon Brando look.
The best thing to cut through the jiggle is a massive heap of raw vegetables.� In the same way just a scrap of clothing is sexier than the full monty, just a touch of dressing brings out the best in raw, crunchy red cabbage and daikon sprouts.� A fast gastrique of apple cider vinegar, sugar and red chili flakes punches up the flavor factor without adding major calories.
Simple recipe for Red Cabbage and Sprouts in the Raw, after the jump.
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| Photo l Felicia D'Ambrosio |
Red Cabbage and Sprouts in the Raw
(makes 6 servings)
Go Get This:
Half a head of red cabbage, sliced thin
Two or three handfuls daikon sprouts
1/4 cup sugar
1/2 cup apple cider vinegar
1 teaspoon red chili flakes
Sea salt, to taste
Now Do This:
In a small, heavy saucepan, dissolve the sugar in a tablespoon of water. Turn the heat to medium, and bring the syrup to a boil, without stirring. Brush down the sides of the saucepan with a wet pastry brush. DO NOT STIR. Boil for five minutes, until the sugar is amber-colored.
Add the apple cider vinegar all at once. DO NOT INHALE VAPORS.� Mixture will bubble wildly.� Add chili flakes.� Stir mixture until all crystallized sugar bits are dissolved back into mixture.� Remove from heat and set aside to cool.
Slice the root end off the cabbage head.� Slice in half and then quarter.� With a long, serrated knife (or on a mandolin) slice the cabbage as thin as you can.
Place sliced cabbage and sprouts in a large bowl.� Pour gastrique over vegetables, season with sea salt.� Toss to coat.� Taste for seasoning.� Add more salt if desired.
Eat. Detox.
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