July 26, 2010

Inaugural Sunday Supper

I love cooking. But at the end of a long day of work, it’s so easy to fall into the trap of eating something that’s already prepared (which is invariably salsa and chips) than to cook an entire meal for myself. Thank goodness for Weekend Cooking.

Commitment permitting, this is the first Sunday Supper in our house. I want to start cooking real meals for people other than myself. My brave friends are lovely to oblige me. It will be new, sometimes scary and hopefully not burnt. I promised them if things turn out horribly, we can always make a DiGiornio…

This Sunday was the season opener of Mad Men. The agenda: dinner, fancy cocktails and watching Don Draper seduce his way through New York.

In the spirit of trying new things (combined with my complete trust in Smitten Kitchen), I made
Thai Chicken Breast. The chicken was delicious, but my favorite part of the meal was the Mango Mint Cashew coleslaw. I ate it for 3 days. It eventually turned a light shade of purple from the cabbage, and I still ate it. Then I ran out, and made more of it.



I used mangos that I had frozen. I impulse purchase produce at Costco and then am forced to figure out what to do with 12 mangos. They freeze beautifully! Just make sure to skin them and remove the pit.

You can use a julienne peeler or mandolin pepper to slice the mangos. I cut mine by hand, mainly because I find chopping produce extremely cathartic. But I understand that not everyone is that crazy.

Mango Slaw with Cashews and Mint
Adapted from the lovely Deb via
Smitten Kitchen

2 mangoes, peeled, pitted and julienned
½ red cabbage, sliced thin
1 carrot, julienned
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons olive oil, or any oil of your choice
1/2 teaspoon salt
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped

Combine mangoes, cabbage, carrot, pepper and onion in a large bowl. Whisk the lime juice, vinegar, oil and salt together in a small bowl. Pour over slaw and toss. Serve immediately, or let sit an hour before serving. The longer it sits, the more purple it may become. Before serving, mix in mint leaves and sprinkle cashews on top.

To celebrate the season opener of Mad Men, we made crafted cocktails (which are called "foo foo" drinks in my world). The outcome was a Sapphire Solstice: a result of a startling surplus of gin in our home.



I made fresh mint lemonade for the drink and highly recommend it. Then I spent the better part of the afternoon
cleaning my copper pots with the lemon remains. I accidentally woke up Soy by calling her into the kitchen to “see how awesome this is.” Oops.

Mint Sapphire Solstice
Adapted from
Bar None Drinks

3 slices cucumber
3 strawberries, diced
1.5 ounces Bombay Sapphire Gin
1.5 ounces mint lemonade
1.5 ounces green tea

Muddle the strawberries and cucumber in the bottom of a highball glass. Fill glass with ice. Mix the remaining ingredients together and pour over ice. Garnish with a slice of cucumber. Straws encouraged.

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