Daytime

If you get Southern Living’s Daytime TV in your area, tune in today and watch us prepare a delicious fall dish!

Carrot and Roasted Beet Slaw

 

Carrot and Roasted Beet Slaw

• ½ head red cabbage
• 3-4 medium carrots
• 3 medium beets
• 2 Tbs apple cider vinegar
• 1 tsp sugar
• 1 tsp celery seed
• 1 tsp salt
• ½ tsp fresh ground pepper
• ¼ cup mayonnaise (best is homemade)

Preheat the oven to 325 degrees F. In a shallow roasting dish place the washed beets. Cover with a drizzle of olive oil and lightly with salt and pepper. Roast for about 30-35 minutes. Allow to cool. Peel the beets and finely dice. Using a mandolin, or slicing thinly, cut the carrots and cabbage into thin slices. Combine all the ingredients.

Proper Fish ‘n Chips

 

 I think my friend Rebecca, from Chow & CHatter would agree: sometimes there are few things as satisfying as some proper fish ‘n chips. My good friends Steve and Nancy at Whitney’s hooked us up with some superb cod.  Add a little beer, batter and more beer and there you go. Home made tarter sauce, carrot and beet slaw and some malt vinegar for the handcut chips and off you go.

Proper Fish ‘n Chips

• 1 Tbs malt vinegar,
• 1 tsp salt
• ½ tsp pepper
• 2 cups flour
• 1 tablespoon baking powder
• 1 bottle Guinness, cold
• 1 ½  pounds cod cut into small strips
• Cornstarch, for dredging

Heat oil to 350 degrees F. In a bowl, whisk together the flour, baking powder, salt. Whisk in beer until the batter is smooth and the consistency of thin pancake batter. Refrigerate for 1 hour.  Lightly dredge the fish strips in cornstarch. Dip the fish into batter and slowly lay it into the oil and cook, turning as needed until golden brown, about 3-5 minutes.

Doc’d up Halloween Colcannon

Halloween today has become a time of prepackaged sweet treats. But in the history of Halloween there is a rich and delicious gastronomic lore. One of the traditional dishes from the Emerald Isle for this festive occasion is Colcannon. Traditionally a basic side dish of cabbage and potatoes, this doc’d up version offers a complete meal with a cornucopia of fall flavors. There are also a tremendous amount health benefits to found within:

• Antioxidants like Vitamins C and E (butter, potatoes, kale and cabbage)
• Vitamins A, D and K (Butter and  milk)
• Calcium (kale butter, milk and cheese)
• Vitamin B₆, copper, potassium and manganese (potatoes)
• Phytochemicals (like isothiocyantaes) which may help protect against cancer (cabbage and kale)
• Fiber (potatoes, kale and cabbage)
• Flavonoids which act as anti-oxidant and anti-inflammatory agents (cabbage and kale)

So move beyond a reheated can of Hallow beanie weenies for your fall celebration meal and enjoy a healthful, delicious and traditional festive food guaranteed to keep the hunger goblins at bay. For a more healthful accompaniment, just leave out the bacon.

Ingredients:

• 1 tsp olive oil
• ½ pound red cabbage, sliced thinly
• 4 leeks (white parts only)
• ½ cup sliced tart apples like Granny Smith
• Juice of 1 lemon
• ½ pound of kale, sliced thinly (remove the stems)
• 1 ½  pounds of potatoes
• 4 oz whole milk
• 4 oz butter
• ½ tsp mace (or nutmeg)
• ½ tsp cinnamon
• ½ tsp fresh ground black pepper
• 1 tsp salt
• 4 oz cheddar cheese
• ½ pound bacon, cooked, drained and crumbled
• ¼ cup bread crumbs (for topping)

Sauté the cabbage, leeks and apples with the olive oil and lemon juice, about five minutes then set aside. Steam the sliced kale for about five minutes, until bright green and set aside. Cook the potatoes in boiling water until fork tender. Remove, drain and return to the pot adding the butter, salt, pepper, cinnamon, mace, cheese and milk. Mash the potatoes until creamy. Add the cabbage, apples, leeks, kale and bacon. Place in 8oz ramekins and top with bread crumbs. Place under the broiler until the bread crumbs have browned. Serve immediately.

Makes ten 8oz servings.