I spoke way too soon.
Just two months ago, I was bragging how I have never sustained a kitchen injury. It appears the universe was attempting to right itself this weekend and my kitchen karma dissipated.
Not once, not twice, but three times this weekend, a tangle of expletives came tumbling from my mouth.
Friday night, my left palm found its way at the business end of my knife as I leaned in to a butternut squash. It was not pretty.
As I hastily rushed to get myself ready for the gym Sunday morning, I splashed scalding hot coffee on my bare stomach. Much hopping around and splashing of cold water commenced.
Saturday night, though? That was the most horrific of all.
Rushing home from a “quick lunch” that had devolved in to an hours long, muti-drink affair, I found myself a tad rushed and a bit tipsy. Was I drunk? No, not at all. Should I have been attempting nimble feats in the kitchen? Probably not. As I prepared the candied walnuts for this salad, the sweet smell and beautiful color overwhelmed me. When I dumped the nuts on to the silpat, I could not resist; I had to try one. Not thinking, I dove right in and immediately felt the molten sugar sizzle on my left index finger. The blister, about the size of a pencil eraser, developed immediately and continues to pulse.
The pain I feel now was worth it, though. Served as a first course to a 4 course dinner, this salad was a great way to start. A walnut covered in candy is always welcome and these complimented the rest of the salad well. The dressing had a sweet zing thanks to the cider vinegar, but was mellowed by the grain mustard. The peppery arugula paired perfectly with the pear, and the salty parmesan pulled everything together. This is a great fall salad worth of any gathering.
Just watch your fingers…
Harvest Salad
Candied Walnuts
1/2 cup walnuts
1/4 cup sugar
Pinch kosher salt
Heat saute pan over medium heat. Add nuts to pan, shaking constantly to avoid burning. Cook for about 3 minutes, until toasted. Add sugar and cook until sugar turn amber color (about 3 minutes). Dump nuts on to silpat, wax paper or foil and separate with fork or spoon so they don’t clump together. Sprinkle with salt while still hot. Let them cool completely.
Fall Vinaigrette
3 T apple cider vinegar
2 t grain mustard
1 t dry tarragon
Salt and pepper
3 T olive oil
Mix all ingredients through salt and pepper together. Drizzle oil in while whisking quickly. Set aside
Salad
5 cups arugula
1 red pear, thinly sliced
Parmesan shavings (use a peeler to create shavings from a block of parmesan)
In large bowl mix together arugula, pears, parmesan, and nuts. Add dressing and toss until coated. (Note: Make sure not to overdress salad…save remaining dressing for another use if it is too much.)
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{ 16 comments… read them below or add one }
ouch! i don’t think there’s any hot hotter than hot sugar – burned my pinky on it myself last month.
Well, and it just keeps on bubbling and burning.
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A sacrifice for the greater good! This is one of those times when you want to rewind and have another go at something, but instead you suck your finger and want your mother to make it better. Hope your blister is subsiding.
I felt like such an idiot…it was my own doing. No one to blame.
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It’s all Frank’s fault, clearly.
Oh, Frank. Frank, Frank, Frank. So young and innocent. We should find him a lady friend.
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That does look incredibly inviting. I can totally see how you couldn’t resist.
I’d do it again. Sometimes, the pain is worth it.
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I hope you kept your boo-boo immersed in water, like I did after my boiling-water incident. It works!
And who the heck is Frank?
Frank is a cutey (very young) bartender. An innocent lamb, one may say…
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YOWCH. That’s the worst. Glad that none of these injuries related to your recent food experiment at my behest. I imagine the chemicals in that salsa abomination are more of the slowly-mutate-your-genes variety than acute injury.
When I have two headed babies, it will be your fault, Peepz.
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Well, things tend to happen in three’s, right? So, in a way, all of those things happening so close together is stroke of luck as you are now done w/the cycle!
Lavender is excellent for burns; lets get together this week and I will bring you some homemade lavender salve for it?
Always looking on the bright side, Ryane.
I will email you!
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The combo of the sugar and the natural oils in the nuts is probably what made it so bad. Oil burns suuuuuuuuck (and I have a 9 year old scar on the inside of my left thigh to prove it).
Your thigh! Christ. OUCH.
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I wonder why it is that whenever we hurt ourselves we start dancing? It’s like we think, “Oh man, I just cut myself, I know – a jig will seal this wound right up!”
I bet the Electric Slide cures cancer.
Jigs are pretty life affirming though, don’t you think? Like, “wow, I hurt myself but at least I still have dance!”
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Ouch! Keep those fingers safe! As an aside, charlotte harris burned her finger cooking for me! Talk about a hazard!
The sacrifices we make!
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A dash of blood and flecks of peeled, burning skin always liven a good meal.
I was mindful no to let the blood spurt on the food. I am thoughtful like that.
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Yummy yummy yummy…I love candied nuts, but I’ve always been afraid to make them myself at home for the exact reason you described. I can’t do anything even remotely dangerous in the kitchen! Too many scars from past experiences.
It isn’t that dangerous….just don’t drink beforehand. I am an idiot, as we all know.
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Honey works wonders on fresh burns…
Honey? And here I was using aloe….
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So there I was on the bus going down H ST, NE sending out Lemmonex thoughts into the universe and it didn’t even get me invited to dinner! Hope there was lots of ginger involved so I don’t feel totally distraught.
And more importantly hope your various ailments are feeling better.
Aww, sorry jman. But, I am feeling better–thanks.
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Good thing those salad tongs have rubber handles, else they’d be a death trap.
All precautions must be taken, Jewcano.
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are you using thongs instead of a fork? it might be a good idea…no sharp points that would further injure yourself
Next step is to swaddle myself in bubble wrap.
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