Lobster Pickins' and Cole Slaw: Culinary Artistry

Lobster Pickins' and Cole Slaw

The first course for Steven King's 11-22-63 book club dinner, was something I had been wanting to create for a Book Club meeting even before I began the Astoria Book and Supper Club.  I visualized it just as I served it: in diner-style baskets with deli paper and a side of cole slaw.  It was lots of fun to create, and even more fun once I tasted it and knew I was serving something great for my guests.

My friend Liza, professional chef and Astoria Book and Supper Club co-cook in the kitchen, bought me the book, Culinary Artistry by Andrew Dornenburg and Karen Page.  This book is the perfect "cookbook" for someone like me, who doesn't necessarily like to read recipes, and looks more to cookbooks for inspiration and ideas.  There are some great recipes by great chefs, but the book is basically a list of foods and the other foods, herbs, cooking techniques and ingredients they pair with.  For example, Pork Chops will list: about 20 ingredients like apples, leeks, mustard, ginger, and then techniques like braise and pan-fry.  Say you have an acorn squash and don't know what to make for dinner, you can get so many ideas from this book.  I highly recommend it if you find yourself often stuck in the kitchen.  I think it can also build confidence in your palette and your ability to pair foods and understand why they go together.

I am not a fan of classic mayonaise-based cole slaw, and I knew I wanted to make a more lemon and mustard based coleslaw that would still be a nice pairing with corn-meal and beer battered lobster.  Knowing I wanted a citrusy mustard base, but not much else, I consulted Culinary Artistry and based on my ""findings" of what pairs well together, I decided to dress my cole slaw with capers, honey, lemon, dijon mustard, fresh dill and horseradish cream.  My cole slaw was a blend of white cabbage, gala apple and carrot, that I shredded using my food processor (very satisfying).  I tossed it in my dressing with some olive oil, and let it sit for about an hour in the fridge.  

When I served the lobster with the cole slaw, there was that nice silence at the table which can only mean people were enjoying what they were eating.  It did surprise me that when people finally spoke, it was this unique play on cole slaw that had everyone raving.  Do yourself two favors, make this cole slaw, and get a copy of Culinary Artistry!