The Cobb salad, like turkey on Thanksgiving, is an edible American institution. Growing up in the sixties, at local restaurants there were only two choices for salad: a Cobb Salad or an Iceberg Wedge with Thousand Island Dressing.
A quick Wikipedia search informs that in 1937, Brown Derby owner, Robert H. Cobb, went into the restaurant’s kitchen to fix a late-night snack for Sid Grauman, the operator of Grauman’s Chinese Theater. Cobb perused the refrigerator for various ingredients, and chopped them up finely. Thus, the Cobb salad was born. Word soon spread about this creation throughout Hollywood, quickly increasing its popularity.
Ya gotta’ love the Cobb–it’s so accommodating to particular palates. In the first scene of the movie “Julie and Julia”, Julie’s friends were dining out and the women ordered Cobb Salads, each deleting a particular ingredient. I followed suit deleting a hard-cooked egg, traditionally found in a classic Cobb. I also used leftover turkey instead of chicken, romaine instead of iceberg and I chopped the ingredients into a larger dice than the traditional Cobb’s. I would also recommend adding a tablespoon of bacon drippings to the vinaigrette.
I believe in choice, my choice of potato salad being no exception. This choice is gut-driven and deeply personal. My grandmother made a simple potato salad that accompanied her fried chicken and hickory nut cake to our family reunions in Selma. She made that same salad when a tragedy befell a friend, the bowl of love left quietly on their porch. My mother made the same salad that … Full recipe post »
You’ve heard of panzanella, right? That oh so delicious salad celebrating tomatoes when they’re bursting on the vines–even more handy to have in your recipe repertoire when you’ve a loaf of slightly stale Artisan bread that’s begging to be utilized? But what about Pastazanella? I just made a big batch, and I’m pretty sure you’ve never heard of that. Pastazanella … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...