I’ll start with appliance hell.  Our dishwasher from Hell (Frigidaire) died about a year ago, and we finally got fed up of hand washing.  Why did we put off the decision to buy a new dishwasher for so long?  Easy, we did buy a Bosch but it wouldn’t fit in the cabinet.  Years ago I hired a tiler to redo my kitchen floor and he tiled in the dishwasher.  Contractors in California are interesting, many got started in their trade to support a drug habit.  Now they are all reborn, but definitely brain cells are missing especially when tiling kitchen floors.

For a year we angst’ing whether to pull out our tiles from around the dishwasher, which I have no replacements of the old tile, or to pull out the old dishwasher by making a hole through our stucco wall.  Both solutions were expensive and imperfect.  Finally we decided to get a shorter dishwasher that would fit our space.

Now our choice was limited, shorter dishwashers are ADA-compliant, and for the most part, hard to buy since no one keeps them in stock.  Plus they are either super-expensive such as Miele or Asko, or have an old fashion design.  I really wanted a stainless steel front, steel tub, low noise and lower water usage, plus a hidden control panel.  All that was left in my price range was a Blomberg, a brand similar to Bosch, but not well established in the US.  With a leap of faith after reading the reviews (no one brand stands out), I ordered the Blomberg at HomeEverything.com.

One month later, no dishwasher.  I called HomeEverything.  “Yes, it will be here in 7 to 10 days”.  Two weeks later, (total of 6 weeks) same old story.  In fact until yesterday, the lovely guys at customer service were singing every two weeks the same song.  Yesterday, I called again and found out that there was a “Master” back order.  “What is a Master back order”, I asked Mr. HomeEverything customer serviceman.  “Well, it seems that there is a major amount of product that is overdue”, said the calm voice on the phone.   “And does this mean that I should expect my dishwasher in SEPTEMBER?” I said with a slight panic in my voice.  “No”, said Mr. HomeEverything, “but it will probably take another 2 to 4 weeks”.

That’s it.  These guys at HomeEverything have been stringing me on the line for 3 months.  They have totally lost their credibility with me.  I’ll never try buying anything from them again. Tomorrow I’ll go talk to the guys at Sears (you can haggle with them and the warranty is good) and get a Bosch.  Do you have another idea that might work?  Comments are really appreciated.

On another subject, here is the recipe for Shrimp and Celeriac Remoulade.  Celeriac (Celery root) is a celery bulb, a hairy, incredibly unattractive object that is wonderfully mild.  You’ll need to peel it with a very sharp knife, like a pineapple and use a food processor, a god-send to cooks around the world, to make the thin strips.  I first had remoulade at the Carlyle Hotel during a Sunday Brunch.  It was one of those perfect weekends in NYC, caught the evening show at Café Carlyle with Bobby Short, drank lots of champagne and luxuriated in a room at the hotel.  I felt like an adult “Eloise at the Plaza”, only I was at a better hotel, the Carlyle.

I like to add poppy seeds to my remoulade and you can substitute the shrimp with crab or lobster.  This 5 minute recipe is delicious, exotic and elegant.  But it ain’t cheap so make it for a special occasion.

Shrimp and Celeriac Remoulade – Serves 4 – 8 people.  Prep time:  10 minutes,  inactive refrigerator time:  ½ hour.

1 lb of cold cooked and peeled shrimp

1 – 2 peeled bulbs of celeriac – bulbs are usually slightly under 2 lbs each

1 cup of good mayonnaise – I use Best Brand or Trader Joe’s Organic

2 lemons – make sure that they are full of juice

2 tsps white vinegar such as white wine or white balsamic vinegar

2 tablespoons of Dijon mustard

1 tsp kosher salt

½ tsp freshly grounded pepper

1 tsp poppy seeds

Directions

Using the food processor and the shredding disk, feed chunks of the celeriac thru the machine.  You can also use a mandoline on a matchstick setting.  Place the celeriac shavings in a large bowl, add the lemon juice and kosher salt, mix well, and allow mixture to stand for 30 minutes to soften the bulb and add flavor.

In a small bowl whisk mayonnaise, white vinegar, Dijon mustard and pepper.  Pour over celeriac mixture, add cold shrimp and poppy seeds.  Refrigerate until serving time.  Garnish with additional poppy seeds.

This dish makes a delightful cold main course, with a light dry white wine, good bread, steamed asparagus and a light green salad with a shallot vinaigrette. Don’t forget to use your SaladSuccess Shaker!

Looking for something different and spring-like, but don’t want to indulge in off season produce?  Try this salad for a change of pace.  Warm and delicious, this will tempt the most demanding palates.

INGREDIENTS

2 red onions finely sliced

Olive oil

2 tsp cumin seeds

2 crushed, pressed or finely chopped garlic cloves

2 tsp grated ginger root

1 ½ cup split lentils – I use the common red lentils that you can find in any grocery store

3 cups vegetable stock or bouillon

2 tbsp chopped fresh mint

2 tbsp chopped cilantro

4 – 5 cups spinach

2 avocados, pitted and sliced

1 tsp hazelnut or walnut oil

4 tbsp Greek or strained plain yogurt – greek has a richer texture

Fresh ground pepper

DIRECTIONS

In a large skillet over medium heat with enough olive oil to cover the bottom, sauté onions until soft, for about 10 minutes.  Add cumin seeds, garlic and ginger root.  Sauté for 2 minutes, constantly stirring.

Stir in lentils; add stock at a ladleful at a time and constantly stirring, until the stock is absorbed – about 20 minutes.  Remove from heat and stir in herbs.

Toss spinach in hazelnut or walnut oil, then divide among 4-6 salad plates or one large serving plate

Mash goat cheese with yogurt in a small bowl (you can also use a stick or mini-blender but don’t puree) and season with fresh ground pepper.

Place lentils among salad plates or serving plate and top with avocado slices and goat cheese mixture.

Courtesy of Salad by Love Food

Now SaladSuccess is not only providing the best salads and dressings to make with our SaladSuccess shaker, but now will provide the measurements if you only want to make enough dressing for one salad.

The bones of this recipe are from Ina Garten, the Barefoot Contessa with changes to the proportions.  I love this combination on a bed of lettuce since there are so many calories in a single avocado.  Most grocery stores sell very unripe (hard as rock) avocados – I’m lucky that my local farmers market carries avocados.  Unless you have a specialty shop, often Costco avocados are ripe or will ripen in the next few days.

Ingredients for the SaladSuccess Shaker

  • Freshly squeezed lemon to the 1/3 orange line of SaladSuccess Shaker
  • Olive oil to the top orange line of SaladSuccess Shaker
  • 1 large spoonful of  Dijon mustard
  • Salt and freshly ground black pepper to taste

Ingredients for a single salad dressing

  • 1 tsp Dijon mustard
  • 2 tablespoons of olive oil
  • 1 tablespoon of freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste

Ingredients for the Salad

  • 4 ripe avocados
  • 2 large red grapefruits
  • Mesclun lettuce or arugula

Just before serving, cut the avocados in quarters, remove the seeds, and peel off the skin. Cut each quarter into 2-3 slices. Whisk all the vinaigrette ingredients and oss the avocado slices in the vinaigrette to prevent them from turning brown. Peel off the grapefruits slices (removing all the white pith), then strip the membranes to release the grapefruit sections.

Arrange the avocado slices around the edge of a large platter lined with mesclun lettuce or arugula. Arrange the grapefruit segments in the center. Spoon the remaining vinaigrette on top and serve.

Courtesy of Ina Garten, Barefoot Contessa.