Kitchen accidents happen. With me, they happen in epic proportions that I wish were captured in slow motion so I could play them back later when in need of a good laugh. I’m talking explosions. All the walls and surfaces and ceilings.
A few weeks ago in a moment of hunger, I popped an egg, broken into a little glass dish, into the microwave. I covered it and carefully checked every 15-20 seconds, as I know how egg-microwaving can quickly turn risky. It was all fine and well until I took the bowl out, carefully uncovered it, and leaned in close to make sure the egg was cooked through. At that exact moment, the egg belched out, blowing apart with all the noise and momentum of a volatile volcano.
I took a step back and blinked, looking around me in shock. Someone made a move in the apartment upstairs as if to look for a window. Or an escape route. No, I silently told my neighbor, you haven’t been attacked. It’s just me, standing in a kitchen on a Saturday afternoon covered in exploded egg.
Egg in my eyelashes, my hair, in every corner of exposed skin. Thankfully I have the circulatory system of a skinny grandma and wear sweaters year round or I would have needed more than a change of clothes.
Egg on the ceiling. Egg on the living room carpet. Egg on every wall and surface in between.
After clean-up, I wasn’t about to try again. I’m officially cured of microwave-egg-cooking, I thought as I miserably ate the swollen, (seriously-how’d-it-get-overcooked?) half that was left in the dish. And I haven’t had another since.
Weeks before the egg episode, I was in a similarly messy situation, thinking the exact same thing. I needed red wine for a recipe and in the exact moment of needing to add it to the recipe, I recalled that I had broken our bottle opener and our wine drinking had gotten so lax that it hadn’t been replaced. Recklessly bent on quick results and praying things would turn out right, I squeezed my eyes shut and violently stabbed a knife into the cork.
Things didn’t turn out right.
Red wine, like the egg, exploded over the entire kitchen. The white walls and white cabinets looked like a three-year-old went to town with a red watercolor and designed something only a kid could qualify as art. I scrubbed until I nearly painted instead. By the end of clean-up, I really needed a glass or two. If only it wasn’t all over me.
Through other episodes over the years, I’ve acquired scars that I can barely remember the occasion for, save they involved being too confident with hot surfaces or knives slicing through the air to land dangerously close to little toes.
I’m only now recovering from the last kitchen accident, which involved the vegetable peeler, my pinky, a whole box of band-aids, and a lot of blood.
Thankfully, there were no limbs burnt or bruised, no toes carved in the process of creating this post. Instead, the March Recipe Redux theme is Two for One: cooking once and eating twice or ReDuxing leftovers into a new dish. William and I cannot seem to get through a whole bottle of wine these days before it starts to taste off, even when we have dinner guests. Instead of volcanizing it all over the kitchen walls and ceilings, I decided to share how I repurpose wine into vinegar instead.
First let me say I really love vinegar. I’m one of those people that can go to the oil and vinegar shops and happily forego the oil and bread, and just slurp the different flavored vinegars.
Making vinegar is quite simple. The word itself actually means “sour wine” in French, and when any liquid with less than 18 percent alcohol is exposed to air, the vinegar-producing bacteria will attack it and gradually turn it sour. It simply takes time.
To make vinegar from wine, I often leave the leftovers sitting out on the counter with the cork off. It’s ready when it tastes like vinegar instead of wine, in about two months. Recently however, I’ve done more research and found that if a vinegar mother–the starter used for vinegars–is used, the process is sped up and the vinegar is more consistent in its taste. We have a local brewing supply store–because seriously, Oregon–and they are currently growing a new mother for me. In the meantime, I’m making vinegar the same old way, with patience.
I tend to splash together vinaigrettes depending on my mood but am sharing two different grapefruit vinaigrettes that use white wine vinegar. These two recipes more or less form the backbone for my vinaigrettes on any given day. Because I like vinegar so much, I tend to go for a one to one ratio of vinegar to oil, which is significantly higher than the standard one to three ratio.
In these recipes, I opted for grapefruit juice in addition to the white wine vinegar and often use other citrus juices like orange or lemon when I’m feeling fancy. Pick one to try and toss together with simple spring greens, herbs, and thin radish or carrot slices. Salad will feel extra special and delicious!
Grapefruit-Tahini Vinaigrette
2 Tbs. white wine vinegar
2 Tbs. fresh grapefruit juice
1-2 tsp. grapefruit zest
1/4 cup extra virgin olive oil
2 Tbs. tahini
1 Tbs. honey
splash of water
salt and pepper
Honey-Mustard Grapefruit Vinaigrette
3 Tbs. white wine vinegar
3 Tbs. fresh grapefruit juice
1-2 tsp. grapefruit zest
2 tsp. wholegrain mustard
1/3 cup extra virgin olive oil
1 Tbs. honey
splash of water
salt and pepper
Directions for both vinaigrettes: Whisk all the ingredients together and drizzle over greens. The leftovers can be stored in the fridge for several weeks!
GUTSy Performance Nutrition 