Suzi's Blog
Cobb Salad from Patricia Wells
I am, in a word, a fan of Patricia Wells. I love her cookbooks, packed with ideas that tempt me page by page. I relish her travel books: those Food Lover’s Guides to Paris and to France have given many of us perfect journeys along the timeless streets of cities or the rural byways of France.
Her twelfth book, Salad as a Meal, is out and simply extends her record of superb writing and recipe presentation. Her inspiration for this book was, truthfully, negative. At Brasserie Lipp on the Left Bank in Paris, there is a small sign saying: No Salad as a Meal. It struck Patricia as both humorous and totally at odds with French cuisine.
In love with salads, Patricia has a broad definition of that dish. Her salad does not have to include greens at all, and she prefers salads with protein. So, Salad as Meal is organized with chapters devoted to protein type including:
- Eggs, Cheese and Bean
- Fish and Shellfish
- Poultry
- Meat
- Bread
- Classics
In that last category, Classic, there is this recipe for Cobb Salad, a robust, old-fashioned ride of iceberg lettuce, tomato, bacon, and blue cheese. [Yes, in the picture above we used romaine, not iceberg, but Patricia approves of creativity]. This salad was created in the 1930 by Robert Cobb, one of the owners of the Brown Derby restaurant chain. The main restaurant, nestled on the border of Beverly Hills and Hollywood, was famous for its Wilshire Avenue location. At night, it was the home to the famous stars, from Hollywood, and the infamous, dapper men from the Los Angeles underworld. Everyone, regardless of status in life, loved this salad.
Oh, I know you want to look at the recipe but let’s go back to Wilshire Boulevard for some great history. Wilshire runs 28 miles from downtown Los Angeles to the Pacific in Santa Monica. It was developed starting around 1900 in sections, one at a time, ranging from a few blocks to almost a mile. Each round of developers provided new ideas, architectures, and scenery.
When Wilshire began, there were oil derricks in downtown LA. Some entrepreneurs got a lease for a plot of land [an old Spanish ranch land grant] several miles west of downtown LA. They set up a derrick to drill for oil. They drilled and they struck. Water. They moved the derrick. They drilled. Water. Move, drill, water. Move, drill, water.
Water does not burn well, but it has, and had, value in land that was basically desert. So, running out of money but still having hope, the entrepreneurs laid out a grid of streets, planted a different species of tree on each main thoroughfare, and built some model homes. They advertised the water supply.
And, in the end, there was no oil but a nice little community grew up. The next time you are in LA, you can visit and see how it all turned out. Just ask anyone for the directions to Beverly Hills. Oh, and do stop to shop and eat. Try the Cobb Salad somewhere. It’s really good.
Cobb Salad
Yield: serves 4
Ingredients for the Salad:
- 2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (¾ cup)
- 1 head iceberg lettuce, chopped (4 cups)
- 2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
- 1 large ripe avocado, halved, pitted, peeled, and cubed
- 4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
- 4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
- Yogurt and Lemon Dressing (recipe follows)
- Coarse, freshly ground black pepper
Ingredients for the Yogurt and Lemon Dressing:
- ½ cup plain low-fat yogurt
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon fine sea salt
Preparation of the Salad:
In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towel to absorb any additional fat. Set aside.
In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.
Preparation of the Yogurt and Lemon Dressing:
Use a jar with a tight lid. Place all the ingredients in the jar. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately or stored for a week (shake to blend again before serving).
Source: Salad as Meal by Patricia Well (published by William Morrow)
Salisbury Steak with Wild Mushroom Gravy
“Salisbury” is one of those vague familiar words. You’ve heard it before, but no image may jump about in your brain. Just to remind you, Salisbury Plain in England is where Stonehenge is located.
Salisbury Steak is something that has a less distinguished aura. James Villas, author of From the Ground Up, describes Salisbury Steak as an abused dish, one too often made with “soup mixes, bouillon cubes and gloppy canned mushroom gravy.” Villas maintains that, when made with care, Salisbury Steak “becomes testimony to the glory of ground meat.”
Villas should know. A distinguished author, his latest work, From the Ground Up, presents well over one hundred recipes using ground meats. Yes, in the meat counter the T-bone steaks look much more dramatic than the mounded packages of ground beef. For most of us steak is “better” and ground meats are somehow “lesser.” Uh, and cheaper.
Villas’ book is directed to correcting that “quality” misconception. Ground meat can be the basis for wonderful dishes. Villas has recipes for sandwiches, turnovers, patties, balls, dumplings, loaves, croquettes, cakes, pies, quiches, soufflés, casseroles, pastas, hashes, chilies, stuffed dishes, and sausages.
Now somewhere, somehow that list is going to include something that will make you smile.
For me, a smile-generator is this Salisbury Steak, which is onion-and bacon filled ground beef, cooked in bacon fat, and topped with a rich, thick mushroom gravy. Add a baked potato to your plate — with some of that gravy — and you have a meal that screams “comfort food.” The dish is considered a predecessor to the hamburger.
I could eat Salisbury Steak often. But not as often as its creator James Salisbury wanted people to. Salisbury was a 19th century American doctor who believed that starchy foods and vegetables were responsible for creating poisonous substances in the digestive system. And those substances in turn caused heart disease, cancer, mental illness and tuberculosis.
To avoid the evils of vegetables, Dr. Salisbury created the Salisbury Steak in 1888 and recommended that it be eaten three times a day with lots of water on the side. Salisbury died in 1905. I do not know the cause of death but I do think about hypertension.
Enjoy this dish as often as you like. Compulsive, obsessive cooking disorder can be treated with ice cream.
Salisbury Steaks with Wild Mushroom Gravy
Yield: Serves 4
Ingredients:
- 2 slices bacon, cut into small pieces
- 1 ½ pounds ground beef round or sirloin
- 1 small onion, minced
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 10 small shiitake mushrooms, chopped
- 2 tablespoons all-purpose flour
- 2 cups beef broth
Preparation:
In a large skillet, fry the bacon over moderate heat until almost crisp. Drain onto paper towels and remove the pan from the heat, leaving the fat in the skillet.
In a large bowl, combine the beef, bacon, onion, Worcestershire sauce, and salt and pepper. Mix with your hands until well blended. Form the mixture into 4 oval steaks about 1 inch thick. Return the pan to the heat, add the steaks and cook in the bacon fat for about 6 minutes on each side. Transfer the steaks to a heated platter and cover with foil to keep warm.
Melt the butter in the skillet, add the mushrooms, and stir until tender, about 5 minutes. Sprinkle the flour over the top, season with salt and pepper, and stir 2 minutes longer. Add the broth, increase the heat slightly, and stir until the gravy thickens, 3 to 5 minutes.
Serve the steaks with gravy spooned over the top.
Source: From the Ground Up by James Villas with information from Wikipedia
