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Fun with Food (and Films)! September 9, 2010

Posted by carol in Thoughtful Ramblings.

Last week a patron asked for help in coming up with ideas for her cooking club. Her assignment was to make a salad, based on a film. Emma, Jamie and I had a bit too much fun giving some of our favorite salads movie-based names. Hope you enjoy some of the titles and recipes below. Be warned: they might make you hungry.

The Good German Potato Salad

2 pounds potatoes, medium size
Bacon (or your favorite fake bacon), one piece of bacon per potato
Green onion, chopped — use one green onion per potato
1/4 cup vinegar
1/4 cup sugar

Place potatoes in a large pot and cover with cold water. Cook until tender. Drain, peel and cut into chunks once cooled. Place the potatoes in a large bowl and cover to keep warm. Cook the bacon. Whisk in the vinegar and sugar and stir until thick and bubbly. Add the cubed, cooked potatoes and green onions, toss to coat. Top with crumbled bacon. Serve warm.

The Grapes (Salad) of Wrath

4# of seedless grapes (green or purple)
1 8oz package of cream cheese
1 8 oz container sour cream
1/2 cup white sugar
1 tsp vanilla extract
4 ounces chopped pecans
2 tbsp brown sugar

Wash and dry grapes. In a large bowl, combine cream cheese, sour cream, vanilla, and white sugar. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

“Un” Fried Green Tomatoes & Mozzarella Salad

3 large tomatoes, sliced
8 ounces mozzarella cheese, sliced
1/4 cup olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup minced fresh basil

On a large serving platter, alternate tomatoes and mozzarella slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil.

The Color Purple (Cabbage) Coleslaw

1/2 cup canola oil
2/3 cup red wine vinegar
1 teaspoon salt
1 tablespoon white sugar
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1 head red cabbage, cored and shredded

In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

The Mirror Crack’d Wheat Salad (Tabbouleh)

1 1/2 cups water
3/4 cup bulgur (cracked wheat), rinsed and drained
1 cup diced, seeded tomatoes
1 cup chopped parsley
1/2 cup chopped scallions or green onions
1 teaspoon dill weed
4 black olives, sliced
1/4 cup raisins
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste

In a small saucepan, bring the water to a boil. Remove from heat and add the bulgur. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 to 20 minutes.In a large bowl, add the bulgur and the remaining ingredients. Toss gently just until the ingredients are evenly distributed. Cover and refrigerate for 2 hours to allow the flavors to blend. Serve chilled.

Obviously, we went a little crazy. Are you hungry for more? You’ll have to do some brainstorming of your own. We’ve run ‘plum’ out of ideas! ~Carol



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