Malted Slaw with Roasted Tomatoes

Poole's: Recipes and Stories from a Modern Diner

Coleslaw has never been one of my favorites. I'll eat it if it's on my plate, but I make it rarely, and even more rarely will I actually follow a recipe. Will this recipe change my mind?

For the mayo, this is the same basic recipe as the cider mayo (https://youtu.be/-AnSp2RvCtM), but with the cider vinegar switched with malt vinegar instead.

This is one of the recipes available in google books preview: https://books.google.com/books?id=-JzhDAAAQBAJ&pg=PA165&lpg=PA165&dq=poole%27s+diner+malted+slaw+with+roasted+tomatoes&source=bl&ots=J76PUcipm-&sig=ACfU3U283mKGmu5kziXOA01N7Sy3sorkgA&hl=en&sa=X&ved=2ahUKEwiPoNKOodLiAhVJheAKHWxIC1YQ6AEwB3oECAkQAQ#v=onepage&q=poole's%20diner%20malted%20slaw%20with%20roasted%20tomatoes&f=false

Captions

[00:01]: [Music]
[00:04]: hi guys welcome to cooking the books
[00:06]: with Heather today we're cooking out of
[00:09]: the pools diner cookbook and we're
[00:11]: making malted slaw with roasted tomatoes
[00:14]: this recipe actually includes two other
[00:17]: recipes you should have seen before this
[00:20]: the roasted tomatoes recipe it's
[00:22]: relatively quick well it takes a while
[00:26]: but it's pretty easy and then also it
[00:29]: uses basic malt mayo I didn't make
[00:32]: another recipe for that because it's
[00:33]: exactly like the basic cider Mayo which
[00:36]: we all already have a recipe for except
[00:40]: show you guys I made it directly in this
[00:44]: jar this time with an immersion blender
[00:46]: it was so much easier so much easier so
[00:49]: much less cleanup so I'm probably going
[00:51]: to do that from now on instead of using
[00:53]: the actual big food processor so if you
[00:54]: have an immersion blender I love them
[00:57]: they're great they're not expensive if
[00:59]: you don't have one I would suggest
[01:00]: getting one the first step with the
[01:11]: malted slaw with roasted tomatoes is to
[01:14]: actually brine the cabbage so I'm gonna
[01:17]: make a brine here and of course after
[01:19]: that I've got some water here and some
[01:26]: just kosher salt that's all been pre
[01:28]: measured and so we're going to try and
[01:32]: get that all dissolved I'm gonna get
[01:39]: this was cold from the tap water but not
[01:41]: super cold but now we add some ice to it
[01:44]: to make sure it stays cold and that
[01:46]: makes the cabbage stay nice and crisp
[01:54]: just put this over here because next we
[01:58]: have to prepare the cabbage and the way
[02:00]: she suggest we do it is to quarter this
[02:04]: this I've already measured out this
[02:06]: cabbage just a little bit more than the
[02:09]: recipe calls for so I'm going to be kind
[02:14]: of ruthless when it comes to getting rid
[02:18]: of the pieces that are not cooperating
[02:22]: so we quarter it and cut out the heart
[02:36]: after that we use this mandolin which I
[02:40]: have already set up here go ahead and
[02:44]: put these just right here and when I got
[02:51]: the mandolin my husband bought me this
[02:53]: cut proof glove in order to keep myself
[02:58]: keep me from cutting myself because this
[03:01]: is super sharp so what I'm gonna do is
[03:06]: take this and slice it I've never
[03:17]: actually used the southern way is
[03:25]: generally this is not gonna cooperate
[03:29]: it's generally either shredded on a box
[03:35]: grater or can use the what's called a
[03:41]: Collard chopper and that will help you
[03:49]: get it
[03:51]: to where you need it without having to
[03:55]: use one of these things so when this is
[03:58]: all threaded it goes into the brine so
[04:06]: I'm gonna keep doing that with the rest
[04:09]: of this and that was really messy and I
[04:34]: don't enjoy that probably won't do it
[04:36]: that way again but now I'm gonna this
[04:39]: needs to sit for 20 minutes and I'm
[04:40]: gonna get set up to make the dressing
[04:44]: and then cut up the other ingredients so
[04:49]: the next step for our malted slaw with
[04:51]: roasted tomatoes is I'm gonna go ahead
[04:52]: and while the cabbage is browning I'm
[04:54]: going to go ahead and make the Mayo make
[04:57]: sure that we're gonna mix everything
[04:58]: with one thing I'm not going to show you
[05:01]: guys how to do is this is toasted celery
[05:04]: seed it's just like the toasted
[05:06]: peppercorns that I made for the pimento
[05:08]: cheese recipe except they're much much
[05:11]: smaller and they did not take long to
[05:13]: toast at all as soon as it started being
[05:15]: fragrant it kind of smoked a little bit
[05:17]: I took it off I think maybe 30 seconds
[05:19]: and then it got a little bit darker in
[05:22]: the pan so there we go with that we're
[05:27]: gonna add some salt
[05:32]: and pepper and then we're going to add
[05:48]: the zest of half a lemon so I've done
[05:51]: this before it goes better if you do it
[05:54]: upside down
[06:12]: I'd say that's about half mustard and
[06:31]: then the basic malt me Oh that I've pre
[06:35]: measured here all right it's all mixed
[06:54]: up that's gonna be the dressing the next
[06:59]: step I'm gonna go ahead and slice up the
[07:02]: other bits and pieces that we need to go
[07:05]: into this law so I'm going to clean up
[07:08]: and get ready for that so besides the
[07:12]: cabbage draining it and drying it the
[07:19]: only thing we have left to do for this
[07:21]: is to chop up some green onions
[07:24]: it calls for nine which is generally I
[07:27]: think about a bunch this bunch has seven
[07:30]: but they're really large so I'm gonna
[07:35]: just go with these seven you're just
[07:39]: gonna take off the yucky bits on the
[07:41]: outside I've rinsed those first
[07:50]: so I'm gonna trim off
[08:14]: it could have some of the slippery stuff
[08:17]: on the outside the the membrane between
[08:19]: the layers you want to take that off
[08:21]: because your knife might just slip on it
[08:25]: so that's what I was doing there so
[08:29]: we're gonna slice these thinly on the
[08:31]: diagonal and just put them in the bowl
[08:33]: that we're gonna plan so to have
[08:34]: everything in
[09:02]: it's quite a bit of green onion and then
[09:06]: now we have our roasted tomatoes so you
[09:10]: should see a recipe before this one for
[09:12]: the roasted tomatoes all we I've I
[09:14]: roasted them off and then left them in
[09:16]: the refrigerator with olive oil so you
[09:18]: see that's why there's lots of olive oil
[09:19]: with this I'm not gonna bother draining
[09:21]: any of it whatever comes with it is fine
[09:23]: but we do need to quarter these I might
[09:29]: a little bit more than more chopping
[09:32]: than quarters because they're kind of
[09:34]: them are kind of big all done chopping
[09:44]: this tomatoes and you can tell I did
[09:46]: these last because they made my board in
[09:48]: my hands all messy and now I don't have
[09:50]: to clean it up cuz I'm done I'm just
[09:52]: ready to clean up in general we'll be
[09:55]: back in about ten minutes when the
[09:57]: cabbage will be done brining and we'll
[10:01]: drain it and get it ready to go in here
[10:05]: and put it all together so the cabbage
[10:07]: has been brining for about twenty
[10:10]: minutes and I've had a little taste and
[10:11]: it does actually taste a little saltier
[10:13]: so that's a good tip maybe to season
[10:16]: your your slaw a little bit better my
[10:20]: first step we have to drain this and run
[10:23]: it through the salad spinner my first
[10:25]: step is going to be to dump all this
[10:28]: through here into the sink a little
[10:34]: concerned about how much I'm gonna lose
[10:37]: from this because it's so thinly sliced
[10:39]: and the strainer is the salad spinner
[10:44]: has really small well relatively large
[10:46]: bowls so
[10:53]: trying to get as much water out of this
[10:55]: as we can I'm spin that one more time I
[11:16]: see if we get any more out a bit more
[11:32]: but not too much so I'm gonna just dump
[11:33]: this in our bowl with the rest of the
[11:36]: ingredients we already prepped and do
[11:41]: the next batch so that's all of the
[11:44]: ingredients and then all we have to do
[11:51]: is add the dressing over here I just
[11:59]: kept it in the refrigerator a while
[12:02]: while we waited for the cabbage to
[12:06]: finish use the loud noises and put this
[12:15]: on here and toss it all together
[12:30]: all right
[12:33]: I think that's it for our slaw all done
[12:38]: I'm gonna assist a servant immediately
[12:40]: but I'm gonna put it in the refrigerator
[12:41]: because we're just not quite ready to
[12:42]: eat yet but it should be fine
[12:44]: keeping there for a little while all
[12:47]: right we'll let you know how it is in
[12:49]: just a minute
[12:51]: [Music]
[12:58]: okay
[12:59]: we made the pooled Steiner cookbook
[13:02]: version of malted slaw with roasted
[13:03]: tomatoes for our Memorial Day gathering
[13:07]: and it was actually really good the the
[13:16]: roasted tomatoes were pretty easy
[13:18]: there's a separate recipe for those but
[13:20]: it really it was just time honestly for
[13:22]: those I was a little skeptical about
[13:26]: brining the cabbage but it really gave
[13:30]: it much a much better flavor
[13:32]: it wasn't like just plain cabbage and
[13:36]: then some dressing on it the cabbage
[13:38]: actually had the salt flavor which
[13:40]: brought out the flavor of the cabbage I
[13:43]: will say cutting it on a mandolin was
[13:47]: difficult and I probably need a lot more
[13:51]: practice before that is something that I
[13:54]: can do on a regular basis however I
[13:56]: think mine was also also set a little
[13:58]: bit thin compared to what the picture
[14:00]: has on it
[14:03]: and I can probably cut cabbage easier
[14:08]: than that just with a knife in that sort
[14:10]: of thin strips because I do that a lot
[14:14]: we like cabbage so we cook it relatively
[14:17]: often and I'll slice it like that a lot
[14:21]: but all in all it was good it was not
[14:24]: too difficult and not too messy if you
[14:27]: don't count the mess from the slicing of
[14:31]: the cabbage but whenever you cut up
[14:32]: cabbage there's a little bit of a mess
[14:33]: so I probably won't use the mandolin
[14:37]: again the roasted tomatoes are good I
[14:40]: still have yet to use them in something
[14:41]: else maybe we'll make a BLT with those
[14:43]: sometime this week yeah it was good it
[14:47]: was not too difficult it was definitely
[14:49]: a different kind of slaw than you know
[14:51]: our usual southern style chopped up saw
[14:56]: so everybody else loved it we liked it
[14:59]: the kids even ate some so that was all
[15:01]: good
[15:02]: so if you enjoyed our video please hit
[15:06]: subscribe there should be a little link
[15:08]: coming up right about here pretty soon
[15:10]: if not if it's not already already there
[15:12]: hit like let me know down in the
[15:15]: comments below if there's anything else
[15:17]: you want me to make there's another book
[15:18]: that you suggest that I cook from I
[15:21]: notice I I'm 10 I'm tending towards
[15:24]: southern cookbooks but those are what's
[15:26]: local to me so I'm interested in any
[15:30]: other books you guys have to suggest so
[15:33]: thanks for watching and we'll get back
[15:35]: to you pretty soon with another video
[15:38]: [Music]