Review of Mollie Katzen's Get Cooking with a Recipe

When I first started cooking Western foods, I relied heavily on cookbooks since I hadn't grown up with these dishes. Mollie Katzen's Moosewood cookbooks appealed to me because of their simplicity and flavor. I could try a recipe and know it'd taste good and satisfy. She was my kitchen companion without even knowing it.

So I was totally jazzed when I met her in Austin for the IACP conference earlier this year and received her Get Cooking cookbook. What impressed me most was how gracious and down-to-earth Ms. Katzen was and how much she just enjoyed her time in the kitchen playing with recipes.

Once home, I pored through Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen with the intention of reviewing it for my column. As part of the review process, I tried out a few of her recipes. My favorite turned out to be the Mostly Classic Cole Slaw. The basic recipe was good. I loved all the colors from the purple and green cabbage and carrots, I loved that she included yogurt.

Now I like to experiment in the kitchen and come up with my own twists. Well, everything I thought to add-- from sour cream to cranberries-- she'd thought to include plus some in her additional Get Creative section. She's definitely my kind of a cook.

I made the recipe for my family of 4, and then later for my father-in-law's 86th birthday party. The cole slaw was a hit both times. My 6-year-old actually saved the cole slaw until the end of her meal. "I like it so much," she said. "It's my dessert."

Here's the review that was published in the San Angelo Standard-Times.

Mostly Classic Cole Slaw

2 pounds cabbage (purple and/or green), shredded
1 large carrot, coarsely grated
1/2 cup very finely minced red onion (I didn't have any, so used Sweet Texas 1015s)
3/4 teaspoon salt
1/4 cup olive oil
1/3 cup cider vinegar
1/4 cup mayonnaise
1/4 cup plain yogurt
(for a richer dressing, substitute some of the mayo or yogurt with sour cream)
1 to 2 tablespoons sweetner (white or brown sugar, pure maple syrup or a light-colored honey)

1. Combine cabbage, carrot, and onion in a very large bowl. Sprinkle with salt, toss, and set aside.

2. In a second, smaller bowl, combine the oil, vinegar, mayo, yogurt and 1 tablespoon of sweetner and whisk until smooth. Pour this onto the cabbage mixture and toss well. Taste, add more sweetner if you wish. Transfer to a container with a tight-fitting lid, cover and refrigerate. Serve cold. Makes 6 to 8 servings.

Some Get Creative ideas from Ms. Katzen:

*Top the slaw with up to 1 cup chopped roasted peanuts or toasted walnuts

*Add up to 2 cups chopped pineapples -- either fresh or canned (packed in water or juice and drained)

*Add up to 1/2 cup of dried cranberries or 1/4 cup minced fresh cranberries

A friend I've never met & arm-chair travels to exotic kitchens

I've a confession to make: I'm at heart a techno-phobe. My sister bullied and bribed me into trying Facebook, my hubby insisted having a cellphone (a charged and functioning one) was a safety issue, and, after surviving those experiences, I got brave and ventured onto Twitter.

At first I was completely lost. Thankgoodness I found Cheryl Tan and her #LetsLunch bunch, a group of food enthusiasts from all over the world, who come together to share recipes, stories, friendship and virtual lunch in cyberspace. They helped me not only settle into Twitterverse, but have fun doing it. They're also the reason this blog exists.

Cheryl Tan

Somewhere along the way, I fell in love with their words, food and passions. They've become my go-to-sources on recipes and food advice. If one of them is having a bad day, I take the time to send an encouraging tweet. If one of them has something to celebrate, I add my tweet of congratulations to the pile. In other words, even though we've never met, I consider Cheryl & the #LetsLunch bunch my friends.

Cheryl's debut book, A Tiger in the Kitchen, came out earlier this month. The story is about her journey back to Singapore to reconnect with her family through a year of cooking and collecting recipes and stories.

Being a woman who straddles two cultures(born and brought up in Bangladesh and now making a home in West Texas),I had to read the book. And her publisher was kind enough to send me a copy. As I started reading, I traveled to the New York fashion scene, to a Singaporean funeral, to the kitchens of women half-way across the world. What a journey!

The San Angelo Standard-Times was kind enough to let me write a review.

To Cheryl: May there be more stories, more friends, and more feasting.

To learn more about Cheryl, check out her blog.