Quick-- what day of the week is it? You had to think a minute, right? I am fairly confident that it is Saturday, but quite honestly, I'm not 100% sure. I was trying to remember earlier today while staring blankly into the fridge, but just gave up when I realized that it didn't really matter. The daily schedule doesn't change on the weekends anymore. We move around in the same rooms, eat at the same table, and see the same five people every day.
It sounds monotonous-- and it is, but I have come to (somewhat) appreciate the routine. And it makes the possibility of something new at mealtime even more exciting. Which brings me back to the fridge that I was staring into. As I took inventory of the current state of of our provisions, I noted that we were already getting low on the third jar of mayonnaise I've purchased since we've been sheltering in place. How is that even possible? It may seem like we've been holed up for months, but it's really only been like, what, 2 1/2 weeks? Three jars of mayonnaise? I don't think I've bought three jars in the past three years.
For some reason, this really bothered me and I couldn't stop thinking about it. (I seem to have a lot of time for random thoughts like this). I don't even like mayonnaise, do I? I used to think I was quite superior by espousing my mayo disdain, but maybe I've been lying to myself. I recalled all the mayonnaise-y things I do like-- chicken salad, tuna salad, potato salad, pimento cheese, cole slaw and, oh my God, a summertime tomato and mayonnaise sandwich on white bread. There's truly nothing better than that. I may never understand how my dad could enjoy a peanut butter and mayonnaise sandwich, but I clearly need to re-evaluate my own mayo views.
As I thought some more about those three recently-purchased jars, I realized that they were all random sizes because the grocery store condiment stock was extremely limited. Why are people hoarding toilet paper and mayo? Maybe it's a comfort thing?
We have certainly been enjoying a lot of lunchtime sandwiches, as well as the cole slaw I posted about earlier, but our favorite quarantine use of mayo is the caesar dressing I've been making. It's so easy and 1000 times better than any bottled goop. Last night I made it for a kale caesar with crab cakes from Fresh Market. (I have tried many times over the years to make crab cakes with limited success, and the ones from Fresh Market are far better than mine. Plus, they were on sale).
If you think you don't like raw kale, please try this tip and let me know if you feel differently. First: Take a bunch of kale (lacinato or curly, depending on availability) and strip each stalk by holding the bottom, then running the fingers of your opposite hand up from the bottom; discard the tough stalks, and thoroughly wash and dry the leaves. Chop the leaves and place in a bowl. Sprinkle with kosher salt and pour a tablespoon or so of olive over the top and then - this is KEY - massage the leaves for 1-2 minutes. And, by massage, I mean, roll up your sleeves and take off your rings and get in there and really knead the leaves. You can't hurt them.
We like a lot of salad so it generally takes about 3 bunches of kale to feed the 5 of us. We polish it off with parmesan, homemade croutons, typically some type of protein, and this:
Caesar Dressing
1 cup mayonnaise
2 garlic cloves (I prefer to grate them, but you can also finely mince)
2 tablespoons lemon juice
1 teaspoon anchovy paste (do NOT be afraid)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard (I like the grainy kind)
1/2 cup grated Parmesan
Grind or two of black pepper
Mix all together and taste before adding salt (anchovy paste and cheese are pretty salty already). Enjoy for up to a week if it makes it that long. (My daughter said she could eat this with a spoon).
One final note on mayonnaise, it tickles me when recipes list "good" mayo or "good" olive oil (I'm looking at you, Ina Garten). I can't imagine that any of us intentionally buy or use "bad" condiments, right? In any event, "good" mayo is completely a matter of preference. It's kind of like the BBQ debate, but don't get me started on that one. The only mayo I had growing up was Kraft, but somewhere along the line as an adult, I switched to Hellmann's (I'm sorry, Mom). I know others that are RELIGIOUS about Duke's, and then there are some, like my sister, who make their own. No matter what type of mayo floats your boat, just give yourself a break and be comforted by it. We all need that right now.
Thank you for sharing this with us - the meandering thoughts we all relate to, as well as this recipe!
ReplyDeleteA kale tip another friend shared with me, that I think has some merit: After chopping the kale, put it in a tea towel or waxed paper or whatever and slip it into the freezer for 10 minutes. I think it makes a difference in texture and bitterness.
I'd love to trade pimento cheese recipes.