July 28, 2010

it is really too hot

All of my mental energies of late have been focused on: keeping cool; thinking of places with air conditioning; and determining the most direct route from one air conditioned place to another. Forget productivity. I can barely think, let alone think about eating or cooking. Frankly, just the thought of turning on the stove nearly makes me overheat. So, I’m sorry for being neglectful, but there’s not much to report here. Indeed, much of my recent eating has been in liquid form. Fresh pressed juices are high on the list, as are popsicles, almond milk, and iced coffee. Solid foods are mostly scavenged — fruits, dips, spreads, crackers, cereal, yogurt — or, basically, foods a five year old eats. Or, a rabbit.  


In an effort to ensure some nutrition and semblance of real eating, however, I’ve quite taken to my favorite, all-purpose carrot ginger dressing. As a kid, I was not a big fan of raw fish, and so getting “sushi” was more about miso soup, edamame, and my favorite, the house salad. The salads were usually a pitiful excuse for one — all iceberg, crunchy avocado, and mealy, out-of-season tomatoes — but the “Japanese” dressing more than made up for it. 

Thanks to Gwyneth Paltrow, I can now make my own. Yes, I’m a bit embarrased to say, but this recipe comes from GOOP. Granted, I don’t want to stab Ms. Paltrow in the eye like a lot of people seem to want to do. (For the record, I’m pretty neutral regarding her.) Nevertheless, it doesn’t help my case that it’s from a “detox” newsletter. Now, I’m a little hippie-dippy, crunchy Californian (see: fresh-pressed juices and almond milk, above), and kind of appreciate talk of cleansing and detoxing (if not necessarily the doing), but I understand the cynicism and resistance. Regardless of your feelings towards Miss Gwynnie-Goopie-dear, just hear me out and make this dressing. I’ve adapted it a bit, if that helps.

I like to make a big batch and use as a dip for steamed vegetables — broccoli, cauliflower, zucchini are nice — some tofu for protein, maybe drizzled over a pile of sprouts or mixed into some rice. You can (and should) pour this over just about anything. Note that this recipe makes a lot of dressing, but you’ll go through it faster than you’d imagine — especially if you’re like me and any other food is just a vehicle for getting this dressing into my mouth.  In any event, it stores decently well; refrigerated in an airtight container it’ll keep at least one week, if not longer — though I wouldn’t know. It’s never lasted that long in my house.

Carrot ginger dressing 
Adapted from GOOP. (Yup)

I used my food processor for this, because I do not have a blender. (Don’t get me started on the multiple conversations I’ve had with multiple West Coast family members about their VitaMixes … Santa?!) The result was fine, but if you have a blender, I’d use that for a smoother, more liquefied dressing.

  • 3 small carrots, peeled and chopped into fat coins
  • 1 large shallot, peeled and roughly chopped
  • 2-inch piece of ginger, peeled with a spoon and roughly chopped
  • 1 1/2 Tablespoons white miso
  • 3 Tablespoons rice wine vinegar
  • 2 Tablespoons toasted sesame oil
  • 1/4 grapeseed or other neutral oil
  • 1/4 cup water

Combine carrot, shallot, and ginger in a food processor or blender. Pulse/blend until finely chopped. Scrape down the sides as needed, add miso, vinegar, and sesame oil, and pulse/blend again until well combined. With the processor/blender still going, slowly drizzle grapeseed oil and water. Pulse/blend until smooth. Serve with anything and everything.

Makes a lot.