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In ‘world gone mad,’ food can be comfort

Lemmy and David Bowie are dead, the market is crashing, OPEC is holding secret meetings, Iran has detained 10 of our sailors, and watching the news is akin to watching the psycho-thriller movies of the ’80s. Do you remember those flicks; the ones that we always thought we’d never live to see? I guess we were wrong, but then reminiscing the way we dressed and wore our hair in the ‘80s, we were wrong about a lot of things.
What in the world is going on? Is this the “new normal?”
In a world-gone-mad, it’s nice to know that we can look around us and see the good if we choose to do so. I see it every day in the faces of my cats (even the “Evil One”), the swagger of my aging dog, the triumphs of my children and the strength of my wife.
I can be in the worst mood, which is only exacerbated by any of the news stations out their – take your choice, they’re all pretty much the same – but I turn around pretty quickly when I see one of my kids spend quality time with their mother or Felix the cat. Felix is our gentle giant, and you just can’t be mad when you’re around him. He’s an old soul.
And as all of this races through my head, I go back to last Saturday night, when two of my children helped me, as they often do, cater a Children’s House charity dinner. I feel it’s important for them to contribute a little, and I certainly count my lucky stars every day; hence, I love cooking these dinners. If I can teach my children that they, through their actions, can bring a little love and happiness to a child and their family, I’ve done my job.
Which brings us to the salad of the party; one small part of the larger event, but a critical one nonetheless. There are some pretty funky things in here, all available online. Feeling adventurous? Try it all; nothing is complicated, but you’ll have some new ingredients in your pantry.
Just enjoy yourself and make a salad that fits your personality – a meal that makes you happy. After all, I think we could all use a little of that these days.
Boston Bibb Salad, Goat Cheese, Black Garlic
Serves 6
3 heads Boston Bibb lettuce
6 cloves black garlic
6 slices herbed goat cheese (recipe follows)
2/3 cup Pickled onions (recipe follows)
2/3 cup Orange-Pomegranate Vinaigrette (recipe follows)
1/2 cup Candied walnuts (recipe follows)
3 Tbsp. Olive oil powder (recipe follows)
1. Arrange neatly on the plate, ensuring to showcase the olive oil powder and black garlic, as these are fairly new ingredients in the food world
2. Serve and enjoy
Herbed Goat Cheese
Six slices
1 log fresh goat cheese
2 Tbsp. Chopped fresh Italian parsley
2 Tbsp. Chopped fresh basil
1 tsp. Cracked black pepper
1. Spread herbs and pepper evenly on cutting board and roll goat cheese gently back and forth until herbs and pepper have coated the log
2. Keep chilled until ready to serve, then slice with a warm knife
Pickled Onions
Makes about 1 cup
1 med. Red onion, julienne
1 cup Good quality Champagne vinegar
1/4 cup Sugar, or to taste
1 tsp. Kosher salt
1. Combine ingredients and allow to sit for at least two hours
2. Keep chilled until ready to serve and then drain before placing on salad

Orange-Pomegranate Vinaigrette
Makes about 2 cups
Juice of 2 oranges
1/2 cup Pomegranate juice (Pom®)
1 tsp. Cracked black pepper
1 tsp. Kosher salt
1/2 cup Grapeseed oil
Xanthan, as needed to thicken
1.  Combine all ingredients, except for the Xanthan in a container, that will accommodate an immersion blender
2. Blend thoroughly and add some xanthan to thicken. Add this in very small doses (per manufacturer’s instructions), as this additive gives a vinaigrette an amazing, velvety mouthfeel … Up to the point that you overdo it. I won’t tell you what consistency it takes on then; you probably won’t even try it
3. Adjust seasoning to taste and keep chilled until service

Candied Walnuts
Makes 2 cups
2 cups Walnut halves & pieces
3 Tbsp. granulated sugar
1. Toss walnuts and sugar and sprinkle a little water on
2. Add just enough water, while rubbing sugar on the surface of the walnuts, to get the sugar to stick to the walnuts. Too much water, and the nuts become messy
3. Bake in a 375 oven for about five minutes, turning them a few times with a spatula
4. Keep an eye on them. Some ovens will take less time while others take longer. If you’re turning them every two minutes, you’ll have no problem
5. When they are a nice golden caramel, remove and allow to cool. They will be a little tender until the cool down; then they’ll be crispy
6. Keep in an airtight container for up to a week
Olive Oil Powder
Makes 6 Tbsp.
2 Tbsp. EV Olive oil
Tapioca Maltodextrin, as needed
1. Add TMD by the tablespoon until it has absorbed the oil. It will turn into a powdery mass
2. Keep away from moisture until you are ready to use it
3. Sprinkle on a dry part of the plate. When the guest eats it, it will dissolve nad have a sweetened, wonderful flavor