Here’s my confession. I’m not much of a shopper so I stick with the same stuff I’ve had for years. And since I was first married, I have owned the standard, swing-away can opener —several of them, in fact, because after a few years the joints get rusty and the handles stick and the rotary blade gets dull. So, empowered by Larry’s suggestion, I immediately started googling “stainless steel can openers” and found the Rösle, the mother of all can openers. I was so excited that I dropped everything and immediately buzzed over to Sur La Table to buy one. And the first time I used it, on my unopened can of coconut milk left on the counter, I was instantly a fan.
the one-handled and the two-handled. I bought the two-handled one because it has a special lid lifter (integrated pliers) that helps remove the lid. But as far as I can tell from reading reviews, the one-handled is just as good. These make great gifts for your favorite cooks in your life.
In honor of my new Rösle can opener and lighter eating after the heavy holiday fare, here is a wonderful salad dressing recipe from 101 Cookbooks’ Heidi Swanson —my new favorite (thanks to my friend, Lorraine, for sharing with me!).
Heidi Swanson’s Coconut Milk Salad Dressing
I Serrano chile, stemmed and seeded
5 green onions, green parts trimmed
a big handful of cilantro
1 clove garlic, peeled and smashed
¾ teaspoon fine grain sea salt
1 tablespoon sunflower oil (I use olive)
1 cup coconut milk, well mixed (I use light)
1-2 tablespoons freshly squeezed lemon juice, or to taste
Pulse the chile, onions, cilantro, garlic, salt, and oil into a paste with a food processor. Pulse in the coconut milk in two additions before adding the lemon juice to taste, a half a tablespoon at a time.
cooked beans, but I use it on raw kale, arugula, and sprouted beans to make a yummy and vitamin-rich raw salad. Marinate chopped kale in the salad dressing for a couple of hours.