This often-requested salad lends itself to a multitude of variations and is an interesting use of walnuts. Try substituting Raspberry Vinegar for the white wine vinegar and adding fresh watercress and thinly sliced red onion. The Walnut Vinaigrette offers a nice finish to almost any salad.
2 small heads butter lettuce or 1 large head red or green leaf
1/4 cup freshly grated Parmesan cheese
1/2 cup walnuts, coarsely chopped
1 tablespoon walnut oil
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
Walnut Vinaigrette {recipe follows}
Wash the lettuce and refrigerate until ready to use.
Heat the walnut oil over low heat. Add the walnuts, basil, and rosemary. Saute, stirring constantly, until the nuts are lightly toasted. Be careful! The nut and herb combination burns easily. Set aside to cool.
Tear the washed lettuce into a serving bowl. Add 3/4 of the seasoned walnuts, all of the Parmesan cheese, and half of the vinaigrette. Toss to coat the greens, adding more vinaigrette as necessary. Arrange on plates and garnish with the reserved walnuts.
Serves 6-8.
WALNUT VINAIGRETTE
1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine the oils, vinegar, garlic, salt, and pepper. Mix well.
Showing posts with label First Course. Show all posts
Showing posts with label First Course. Show all posts
Wednesday, May 29, 2013
FRESH TOMATO and SPINACH SALAD with BASIL VINAIGRETTE
A refreshing summer salad! We only serve this when tomatoes are in season locally, as hothouse tomatoes do not have the same effect.
6 cups thinly sliced spinach
3-4 large, ripe, full-flavored tomatoes, cut in 1/4" slices
1/3 cup vegetable oil
2 tablespoons red, white or Raspberry Vinegar
1 clove garlic, finely minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
2 tablespoons finely minced parsley
1 tablespoon fresh basil leaves, minced {or 1 teaspoon dried}
1 teaspoon sugar
1 teaspoon salt
Dash freshly ground pepper
Combine the oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt, and pepper. Mix well.
Divide the spinach among 6 salad plates. Arrange 3 tomato slices on top of each plate of spinach. Drizzle the vinaigrette over the top of the tomatoes and serve.
Serves 6.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
6 cups thinly sliced spinach
3-4 large, ripe, full-flavored tomatoes, cut in 1/4" slices
1/3 cup vegetable oil
2 tablespoons red, white or Raspberry Vinegar
1 clove garlic, finely minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
2 tablespoons finely minced parsley
1 tablespoon fresh basil leaves, minced {or 1 teaspoon dried}
1 teaspoon sugar
1 teaspoon salt
Dash freshly ground pepper
Combine the oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt, and pepper. Mix well.
Divide the spinach among 6 salad plates. Arrange 3 tomato slices on top of each plate of spinach. Drizzle the vinaigrette over the top of the tomatoes and serve.
Serves 6.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
SPINACH SALAD
As pleasing to the eye as it is to the palate, this salad brings quizzical looks, as your guests try to place the flavorful blend of the fresh pear, blue cheese, and Raspberry Vinegar.
1 large bunch fresh spinach
1/3 cup sliced almonds, toasted
2 tablespoons crumbled blue cheese
1 whole green onion, thinly sliced
1 Red Delicious apple
1 small, ripe pear
6 tablespoons vegetable oil
3 tablespoons Raspberry Vinegar {recipe follows}
1/8 teaspoon salt
Dash freshly grated nutmeg
Wash the spinach and refrigerate until ready to use. Peel, core, and halve the pear. Place one pear half in a blender along with the oil, vinegar, salt, and nutmeg. Puree and set aside.
Thinly slice the remaining pear half and place in lemon water to prevent discoloration. Drain before using. Core the apple and cut into fourths. Cut 3/4 of the apple into chunks and thinly slice the remaining 1/4.
Tear the washed spinach into a serving bowl. Add the almonds, blue cheese, thinly sliced green onion, and the apple chunks. Add half of the dressing. Toss to coat the greens, adding more dressing as necessary. Arrange on serving plates and garnish the tops with the apple and pear slices.
Serves 6.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
1 large bunch fresh spinach
1/3 cup sliced almonds, toasted
2 tablespoons crumbled blue cheese
1 whole green onion, thinly sliced
1 Red Delicious apple
1 small, ripe pear
6 tablespoons vegetable oil
3 tablespoons Raspberry Vinegar {recipe follows}
1/8 teaspoon salt
Dash freshly grated nutmeg
Wash the spinach and refrigerate until ready to use. Peel, core, and halve the pear. Place one pear half in a blender along with the oil, vinegar, salt, and nutmeg. Puree and set aside.
Thinly slice the remaining pear half and place in lemon water to prevent discoloration. Drain before using. Core the apple and cut into fourths. Cut 3/4 of the apple into chunks and thinly slice the remaining 1/4.
Tear the washed spinach into a serving bowl. Add the almonds, blue cheese, thinly sliced green onion, and the apple chunks. Add half of the dressing. Toss to coat the greens, adding more dressing as necessary. Arrange on serving plates and garnish the tops with the apple and pear slices.
Serves 6.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
SPINACH, BACON and JICAMA SALAD
A crunchy, colorful, and satisfying salad. The ingredients, simple and easy to prepare, create a finished salad that will complement any menu.
1 large bunch fresh spinach
2 tablespoons vegetable oil
2 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash freshly ground pepper
6 ounces {4-5 slices} thick bacon
6 ounces jicama, cut in 1" long julienne
2 ounces Swiss cheese, grated
1 cup thinly sliced red cabbage
Wash the spinach and refrigerate until ready to use.
Combine the vegetable oil, olive oil, vinegar, sugar, mustard, salt, and freshly ground pepper. Mix well. Chill until ready to use.
Slice the bacon into 1/4-inch pieces and cook until crisp but not overly brown. Drain on paper towels and set aside.
Tear the washed spinach into a serving bowl. Add the bacon, jicama, Swiss cheese, and red cabbage. Toss to combine. Stir the dressing and toss with the salad. Mix well. Arrange on serving plates and serve immediately.
Serves 6-8.
1 large bunch fresh spinach
2 tablespoons vegetable oil
2 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash freshly ground pepper
6 ounces {4-5 slices} thick bacon
6 ounces jicama, cut in 1" long julienne
2 ounces Swiss cheese, grated
1 cup thinly sliced red cabbage
Wash the spinach and refrigerate until ready to use.
Combine the vegetable oil, olive oil, vinegar, sugar, mustard, salt, and freshly ground pepper. Mix well. Chill until ready to use.
Slice the bacon into 1/4-inch pieces and cook until crisp but not overly brown. Drain on paper towels and set aside.
Tear the washed spinach into a serving bowl. Add the bacon, jicama, Swiss cheese, and red cabbage. Toss to combine. Stir the dressing and toss with the salad. Mix well. Arrange on serving plates and serve immediately.
Serves 6-8.
TORTELLINI and MIXED GREENS
A hearty salad often used to round out a menu that feels a bit light, or it may also be used as a main luncheon course.
1/2 cup vegetable oil
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
1 teaspoon dried basil
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon minced fresh parsley
1 9-ounce package fresh tortellini *
12 cups mixed greens {spinach, romaine, red and green leaf lettuce}
Combine the oils, vinegar's, garlic, Parmesan cheese, basil, sugar, salt, and pepper. Mix well.
Cook the tortellini per package instructions. Drain, place in a bowl, and toss with the minced parsley and 1/4-1/2 cup dressing. Set aside to cool.
Toss the greens with some of the dressing until coated and arrange on 6 serving plates. Top with the tortellini and serve.
Serves 6 as a first course or 4 as a main luncheon course.
* Fresh tortellini can usually be found in the cheese or produce department of your grocery store.
1/2 cup vegetable oil
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
1 teaspoon dried basil
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon minced fresh parsley
1 9-ounce package fresh tortellini *
12 cups mixed greens {spinach, romaine, red and green leaf lettuce}
Combine the oils, vinegar's, garlic, Parmesan cheese, basil, sugar, salt, and pepper. Mix well.
Cook the tortellini per package instructions. Drain, place in a bowl, and toss with the minced parsley and 1/4-1/2 cup dressing. Set aside to cool.
Toss the greens with some of the dressing until coated and arrange on 6 serving plates. Top with the tortellini and serve.
Serves 6 as a first course or 4 as a main luncheon course.
* Fresh tortellini can usually be found in the cheese or produce department of your grocery store.
CARROT TART
A good friend introduced the idea of carrots being used in a tart a number of years ago. Our flaky pastry and added seasonings have produced a simple, do-ahead recipe-one that is an often-requested hit.
1 10"-11" tart pan with removable bottom
1 fully baked tart shell {recipe follows}
1 1/2 pounds carrots, peeled and cut in 1/4" slices
1 teaspoon sugar
2 tablespoons butter, room temperature
1 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
2 dashes cayenne pepper
1 tablespoon chopped fresh chives or minced parsley, for garnish
Place the sliced carrots and sugar in a pot of boiling salted water. Cook 10-12 minutes until the carrots are tender but crisp. Drain. For garnish, select and set aside 8 slices each of small, medium, and large diameter slices.
Transfer the remaining carrots to the work bowl of a food processor and process until the carrots are a coarse puree. Add the butter, lemon juice, dill weed, salt, and cayenne. Combine with 2 pulses of the processor.
Transfer the mixture to the fully baked tart shell and spread in an even layer over the bottom of the shell. Cut the tart into 8 wedges. Garnish each wedge with 3 of the reserved carrot slices-starting with the largest at the outer edge, following with the medium, and ending up with the smallest slice at the apex of the wedge.
Bake in a preheated 400 degree oven for about 10 minutes, until heated through. Sprinkle the chives or parsley and transfer to individual serving plates.
Serve immediately. Serves 8.
PLAIN FLAKY PASTRY
This is a light and flaky pastry that works well for tarts and savory turnovers.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated
for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
1 10"-11" tart pan with removable bottom
1 fully baked tart shell {recipe follows}
1 1/2 pounds carrots, peeled and cut in 1/4" slices
1 teaspoon sugar
2 tablespoons butter, room temperature
1 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
2 dashes cayenne pepper
1 tablespoon chopped fresh chives or minced parsley, for garnish
Place the sliced carrots and sugar in a pot of boiling salted water. Cook 10-12 minutes until the carrots are tender but crisp. Drain. For garnish, select and set aside 8 slices each of small, medium, and large diameter slices.
Transfer the remaining carrots to the work bowl of a food processor and process until the carrots are a coarse puree. Add the butter, lemon juice, dill weed, salt, and cayenne. Combine with 2 pulses of the processor.
Transfer the mixture to the fully baked tart shell and spread in an even layer over the bottom of the shell. Cut the tart into 8 wedges. Garnish each wedge with 3 of the reserved carrot slices-starting with the largest at the outer edge, following with the medium, and ending up with the smallest slice at the apex of the wedge.
Bake in a preheated 400 degree oven for about 10 minutes, until heated through. Sprinkle the chives or parsley and transfer to individual serving plates.
Serve immediately. Serves 8.
PLAIN FLAKY PASTRY
This is a light and flaky pastry that works well for tarts and savory turnovers.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
NAPA CABBAGE and FILBERT SALAD
This salad evolved one year when buying salad greens was comparable to buying gold! It was so well received that it has become one of our favorites. We frequently use it during the holidays, when its intense red garnish is especially appealing.
1 cup whole filberts, toasted, the skins rubbed off and then split in half
4 cups thinly sliced Napa cabbage
1 small raw beet, coarsely grated
4 ounces {1/4 pound} thinly sliced ham, cut in julienne
6 tablespoons white wine vinegar
3 tablespoons filbert oil *
3 tablespoons vegetable oil
1 tablespoon minced whole green onion
2 tablespoons minced fresh parsley
1 large or 2 small cloves garlic, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1 bunch watercress {for garnish}
Combine the vinegar, oils, green onion, parsley, garlic, mustard, salt, and sugar. Mix well. Toss the grated beet with 2 tablespoons of the dressing. In a separate bowl, toss the ham with 2 tablespoons of the dressing. Add the filberts and thinly sliced Napa cabbage to the ham. Mix well. Add 1/4 cup of the dressing and toss to coat, adding more dressing as necessary. Arrange the watercress around the rim of 4 salad plates. Place 1/4 of the salad in the middle of each of the plates and top with the grated beets.
Serves 4.
* Filbert oil, labeled as hazelnut oil, may be found on the specialty aisle of your grocery store.
1 cup whole filberts, toasted, the skins rubbed off and then split in half
4 cups thinly sliced Napa cabbage
1 small raw beet, coarsely grated
4 ounces {1/4 pound} thinly sliced ham, cut in julienne
6 tablespoons white wine vinegar
3 tablespoons filbert oil *
3 tablespoons vegetable oil
1 tablespoon minced whole green onion
2 tablespoons minced fresh parsley
1 large or 2 small cloves garlic, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1 bunch watercress {for garnish}
Combine the vinegar, oils, green onion, parsley, garlic, mustard, salt, and sugar. Mix well. Toss the grated beet with 2 tablespoons of the dressing. In a separate bowl, toss the ham with 2 tablespoons of the dressing. Add the filberts and thinly sliced Napa cabbage to the ham. Mix well. Add 1/4 cup of the dressing and toss to coat, adding more dressing as necessary. Arrange the watercress around the rim of 4 salad plates. Place 1/4 of the salad in the middle of each of the plates and top with the grated beets.
Serves 4.
* Filbert oil, labeled as hazelnut oil, may be found on the specialty aisle of your grocery store.
CARROT ALMOND SALAD
We serve this as a colorful topping to fresh greens or as an addition to a brunch or antipasto plate {with extra for the kitchen crew, of course!}.
1 pound carrots, cleaned and coarsely grated
2/3 cup sliced almonds, lightly toasted
1/4 cup Soy Dressing {recipe follows}
Combine the grated carrots and almonds. Add 1/4 cup Soy Dressing and mix well.
Serves 4-6 on an antipasto plate. Serves 8 when used as a topping for fresh greens.
SOY DRESSING
1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
Combine the above ingredients and mix well. Makes about 3/4 cup dressing.
1 pound carrots, cleaned and coarsely grated
2/3 cup sliced almonds, lightly toasted
1/4 cup Soy Dressing {recipe follows}
Combine the grated carrots and almonds. Add 1/4 cup Soy Dressing and mix well.
Serves 4-6 on an antipasto plate. Serves 8 when used as a topping for fresh greens.
SOY DRESSING
1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
Combine the above ingredients and mix well. Makes about 3/4 cup dressing.
RED CABBAGE with WALNUTS and BLUE CHEESE
This salad variation takes advantage of our Walnut Vinaigrette and the great blue cheese from the Rogue Valley Creamery.
3/4 pound red cabbage, thinly sliced
1-2 tablespoons blue cheese, crumbled
3 tablespoons toasted walnuts, coarsely chopped
6 tablespoons Walnut Vinaigrette {recipe follows}
Toss all the ingredients, mixing well.
Serve on an antipasto plate or as a topping for fresh greens.
Serves 4-6.
WALNUT VINAIGRETTE
1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine the oils, vinegar, garlic, salt, and pepper. Mix well.
3/4 pound red cabbage, thinly sliced
1-2 tablespoons blue cheese, crumbled
3 tablespoons toasted walnuts, coarsely chopped
6 tablespoons Walnut Vinaigrette {recipe follows}
Toss all the ingredients, mixing well.
Serve on an antipasto plate or as a topping for fresh greens.
Serves 4-6.
WALNUT VINAIGRETTE
1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine the oils, vinegar, garlic, salt, and pepper. Mix well.
SESAME ASPARAGUS
A colorful and tasty addition to an antipasto plate. Snow peas are an acceptable substitute when fresh asparagus is unavailable.
1 pound asparagus
3 tablespoons vegetable oil
3 tablespoons sesame oil
3 tablespoons white wine vinegar
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
1/4 cup toasted sesame seeds
Lightly blanch the asparagus {or snow peas} in boiling water, leaving the vegetables very crisp. Drain and immerse in ice water to stop the cooking process. Chill until ready
to use.
Combine the oils, vinegar, soy sauce, garlic, and ginger. Mix well. Just before serving, toss the asparagus with enough dressing to coat and flavor it. Garnish with the sesame seeds.
Serves 4-6.
1 pound asparagus
3 tablespoons vegetable oil
3 tablespoons sesame oil
3 tablespoons white wine vinegar
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
1/4 cup toasted sesame seeds
Lightly blanch the asparagus {or snow peas} in boiling water, leaving the vegetables very crisp. Drain and immerse in ice water to stop the cooking process. Chill until ready
Combine the oils, vinegar, soy sauce, garlic, and ginger. Mix well. Just before serving, toss the asparagus with enough dressing to coat and flavor it. Garnish with the sesame seeds.
Serves 4-6.
LEEK SALAD with HAM and CRANBERRIES
A couple of years ago a local organic gardener {who was also our flower gardener} supplied us with an overabundance of leeks, and the following recipe is the result of one of our many experiments.
12 small leeks
6 cups chicken stock
1/2 cup cranberries
2 ounces ham, chopped
1 tablespoon minced fresh parsley
1/4 cup olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 - 1 teaspoon salt {start with the smaller amount and add more as necessary}
Freshly ground pepper
Wash and trim the leeks, using all the white portions and 4" of the green. Set aside. Bring the chicken stock to a boil and add the cranberries. Cook the berries just until they begin to pop. Remove with a slotted spoon and set aside.
Tie the leeks together in bunches of three and add to the stock. Reduce the heat to a simmer and cook 10 minutes until softened. Remove from the stock and cool. Set the stock aside for another use. {It will be a little cloudy but will have a wonderful flavor.}
Combine the parsley, the oils, lemon juice, Dijon mustard, garlic, salt, and pepper. Mix well. Combine the ham and cranberries and add 2 tablespoons of the dressing. Arrange 3 leeks on each of four salad plates and drizzle with a small amount of the dressing. Top with the ham/cranberry mixture.
Serves 4.
12 small leeks
6 cups chicken stock
1/2 cup cranberries
2 ounces ham, chopped
1 tablespoon minced fresh parsley
1/4 cup olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 - 1 teaspoon salt {start with the smaller amount and add more as necessary}
Freshly ground pepper
Wash and trim the leeks, using all the white portions and 4" of the green. Set aside. Bring the chicken stock to a boil and add the cranberries. Cook the berries just until they begin to pop. Remove with a slotted spoon and set aside.
Tie the leeks together in bunches of three and add to the stock. Reduce the heat to a simmer and cook 10 minutes until softened. Remove from the stock and cool. Set the stock aside for another use. {It will be a little cloudy but will have a wonderful flavor.}
Combine the parsley, the oils, lemon juice, Dijon mustard, garlic, salt, and pepper. Mix well. Combine the ham and cranberries and add 2 tablespoons of the dressing. Arrange 3 leeks on each of four salad plates and drizzle with a small amount of the dressing. Top with the ham/cranberry mixture.
Serves 4.
WARM CHICKEN LIVER and JULIENNE VEGETABLE SALAD
This recipe requires advanced planning but the extra preparation time is worth the effort! Make sure all the individual components are prepped before you begin the final assembly. This should be served immediately to receive the full effect of the seasonings, crisp vegetables, and warm chicken livers.
2 cups, thinly sliced, fresh spinach
5 ounces chicken livers {filament and fat removed}
4 ounces carrots, cut in 1" julienne
4 ounces zucchini, cut in 1" julienne {use only the firm outer layer}
3 ounces snow peas, julienne {using a diagonal cut}
4 tablespoons butter
2 tablespoons minced shallots
3 ounces stemmed mushrooms, sliced
1 whole green onion, minced
1/4 cup chicken stock
3 tablespoons Raspberry Vinegar {recipe follows}
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
Dash salt, pepper, and cayenne
Divide the spinach among 4 serving plates. Cut each of the chicken livers into 4 pieces. Blanch the carrots, zucchini, and snow peas-one vegetable at a time-in lightly salted water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Drain and lay on a towel. Melt the butter and saute the shallots until they start to soften. Add the mushrooms and the chicken livers. Cook, stirring constantly, until the livers are heated through and lightly pink inside. Toss in the minced green onion and stir to combine. Using a slotted spoon, transfer the chicken liver mixture to a heated platter.
Deglaze the pan with the chicken stock and Raspberry Vinegar. Add the mustard, tarragon, salt, pepper, and cayenne. Cook until the mixture begins to thicken. Spoon 2 tablespoons of the pan juices over the chicken livers. Add the blanched vegetables to the remaining liquid in the pan and stir over medium heat just long enough to heat the vegetables.
Using a slotted spoon, transfer the vegetables to the individual serving plates, arranging them on top of the spinach. Return the chicken livers and any accumulated juices to the pan and stir until just heated through. Immediately arrange on top of the vegetables and serve.
Serves 4.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
2 cups, thinly sliced, fresh spinach
5 ounces chicken livers {filament and fat removed}
4 ounces carrots, cut in 1" julienne
4 ounces zucchini, cut in 1" julienne {use only the firm outer layer}
3 ounces snow peas, julienne {using a diagonal cut}
4 tablespoons butter
2 tablespoons minced shallots
3 ounces stemmed mushrooms, sliced
1 whole green onion, minced
1/4 cup chicken stock
3 tablespoons Raspberry Vinegar {recipe follows}
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
Dash salt, pepper, and cayenne
Divide the spinach among 4 serving plates. Cut each of the chicken livers into 4 pieces. Blanch the carrots, zucchini, and snow peas-one vegetable at a time-in lightly salted water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Drain and lay on a towel. Melt the butter and saute the shallots until they start to soften. Add the mushrooms and the chicken livers. Cook, stirring constantly, until the livers are heated through and lightly pink inside. Toss in the minced green onion and stir to combine. Using a slotted spoon, transfer the chicken liver mixture to a heated platter.
Deglaze the pan with the chicken stock and Raspberry Vinegar. Add the mustard, tarragon, salt, pepper, and cayenne. Cook until the mixture begins to thicken. Spoon 2 tablespoons of the pan juices over the chicken livers. Add the blanched vegetables to the remaining liquid in the pan and stir over medium heat just long enough to heat the vegetables.
Using a slotted spoon, transfer the vegetables to the individual serving plates, arranging them on top of the spinach. Return the chicken livers and any accumulated juices to the pan and stir until just heated through. Immediately arrange on top of the vegetables and serve.
Serves 4.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
Tuesday, May 28, 2013
BROCCOLI and FLANK STEAK SALAD
This salad makes a hearty first course. It stands alone as a main luncheon course when served on a bed of fresh spinach or romaine. With the addition of a roll or slice of bread, you have a complete meal, offering a variety of texture and color.
1 pound broccoli, cut into spears and peeled {reserve stem ends for another use}
8 ounces {1/2 pound} cooked flank steak or beef tenderloin
1 cup thinly sliced red cabbage
1/2-3/4 cup Soy Dressing {recipe follows}
2 tablespoons toasted sesame seeds {optional}
Lightly blanch the broccoli in salted water. Drain and immerse in ice water to stop the cooking process. {The broccoli should be very green and crisp.} Drain, lay out on a towel, and set aside. Slice the cooked meat across the grain into 1/4" strips and cut the strips into 1 1/2" pieces. Toss with some of the dressing and set aside. In another bowl, toss the sliced cabbage with some of the dressing. Arrange the broccoli, marinated flank steak, and marinated cabbage in an interesting pattern on serving plates. Garnish with toasted sesame seeds if desired.
Makes 3-4 luncheon or 8 first course servings.
SOY DRESSING
1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
Combine the above ingredients and mix well. Makes about 3/4 cup dressing.
1 pound broccoli, cut into spears and peeled {reserve stem ends for another use}
8 ounces {1/2 pound} cooked flank steak or beef tenderloin
1 cup thinly sliced red cabbage
1/2-3/4 cup Soy Dressing {recipe follows}
2 tablespoons toasted sesame seeds {optional}
Lightly blanch the broccoli in salted water. Drain and immerse in ice water to stop the cooking process. {The broccoli should be very green and crisp.} Drain, lay out on a towel, and set aside. Slice the cooked meat across the grain into 1/4" strips and cut the strips into 1 1/2" pieces. Toss with some of the dressing and set aside. In another bowl, toss the sliced cabbage with some of the dressing. Arrange the broccoli, marinated flank steak, and marinated cabbage in an interesting pattern on serving plates. Garnish with toasted sesame seeds if desired.
Makes 3-4 luncheon or 8 first course servings.
SOY DRESSING
1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
Combine the above ingredients and mix well. Makes about 3/4 cup dressing.
BAKED EGGPLANT with CURRIED TOMATO SAUCE
Over the years we have "won-over" many non-eggplant eaters with this recipe. It evolved from a festive evening of Afghan food prepared by a guest chef. We loved the flavors but found the food heavy with oil. We feel we have saved all the tantalizing flavors while eliminating the oily aftertaste.
1 large onion, minced
6 cloves garlic, minced
1/2 cup plus 1 tablespoon olive oil
1 3/4 cup chicken stock
6 ounces tomato paste
1/4 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground cumin
Freshly ground pepper
3/4 cup plain yogurt or sour cream
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
24 3/8" slices, peeled eggplant {about 3 pounds}
Coarse {sea} salt
1/2 cup minced fresh parsley
Saute the onion and half of the garlic in 1 tablespoon of olive oil until soft but not brown. Add the stock, tomato paste, chili powder, salt, curry, cumin, and freshly ground pepper. Simmer 1 hour until thickened. {This may be done ahead and reheated prior to serving.} Combine the yogurt, garlic powder, and garlic salt. Mix well. Set aside.
Sprinkle the eggplant rounds with the coarse salt and lay out on towels. After 30 minutes wipe off the salt and any accumulated moisture. Use an absorbent towel. If not done thoroughly you will have salty eggplant!
Combine the remaining olive oil and garlic, and brush both sides of the eggplant slices. Place on a baking sheet and bake 30 minutes in a preheated 350 degree oven. *
Depending on the size of the eggplant slices, use two or three per plate, overlapping them slightly. Top each slice with 1 heaping tablespoon of spicy red sauce, then 2 teaspoons seasoned yogurt, and a sprinkling of parsley. Serves 8-12 as a first course.
* Be prepared to assemble the plates as soon as the eggplant is removed from the oven.
1 large onion, minced
6 cloves garlic, minced
1/2 cup plus 1 tablespoon olive oil
1 3/4 cup chicken stock
6 ounces tomato paste
1/4 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground cumin
Freshly ground pepper
3/4 cup plain yogurt or sour cream
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
24 3/8" slices, peeled eggplant {about 3 pounds}
Coarse {sea} salt
1/2 cup minced fresh parsley
Saute the onion and half of the garlic in 1 tablespoon of olive oil until soft but not brown. Add the stock, tomato paste, chili powder, salt, curry, cumin, and freshly ground pepper. Simmer 1 hour until thickened. {This may be done ahead and reheated prior to serving.} Combine the yogurt, garlic powder, and garlic salt. Mix well. Set aside.
Sprinkle the eggplant rounds with the coarse salt and lay out on towels. After 30 minutes wipe off the salt and any accumulated moisture. Use an absorbent towel. If not done thoroughly you will have salty eggplant!
Combine the remaining olive oil and garlic, and brush both sides of the eggplant slices. Place on a baking sheet and bake 30 minutes in a preheated 350 degree oven. *
Depending on the size of the eggplant slices, use two or three per plate, overlapping them slightly. Top each slice with 1 heaping tablespoon of spicy red sauce, then 2 teaspoons seasoned yogurt, and a sprinkling of parsley. Serves 8-12 as a first course.
* Be prepared to assemble the plates as soon as the eggplant is removed from the oven.
BROCCOLI TIMBALES with CURRY BACON SAUCE
A rich first course that we have presented with a Curry Bacon Sauce.
6 individual molds, 3/4 cup capacity, buttered
1 tablespoon butter
2 tablespoons minced shallots
1 clove garlic, minced
1/2 cup whipping cream
1 cup rich chicken stock {preferably homemade}
4 eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Dash freshly grated nutmeg
Dash black pepper
1 1/2 cups finely chopped cooked broccoli
Dash lemon juice
Curry Bacon Sauce {recipe follows}
Melt the butter and briefly saute the shallots and garlic. Set aside.
Combine the cream, stock, beaten eggs, Parmesan cheese, salt, nutmeg, pepper, and lemon juice to taste. Add the broccoli, sauteed shallots, and garlic to the cream mixture. Pour into 6 individual buttered molds, and place the molds in a baking pan. Fill the pan with hot water to the level of the filling in the molds.
Bake in a preheated 325 degree oven until a knife inserted in the center of a timbale comes out clean, about 20-30 minutes. Invert onto a serving plate and cover with Curry Bacon Sauce.
Serves 6 as a first or luncheon course.
CURRY BACON SAUCE
1 teaspoon unsalted butter *
2 tablespoons minced whole green onions
1/2 teaspoon curry powder
Pinch of dried thyme
1/4 cup chicken stock
1/2 cup whipping cream
1 slice thick bacon, cooked crisp and minced
Melt the butter in a small saucepan over medium heat. Add the green onions and saute until they are soft. Reduce heat and add the curry and thyme. Cook, stirring constantly, for 5 minutes. Add the stock and cream. Continue to cook until reduced and slightly thickened. Remove from the heat and add the minced bacon. Serve warm over the broccoli timbales.
* If you are using canned stock the unsalted butter is important. Otherwise, you will end up with a salty sauce.
6 individual molds, 3/4 cup capacity, buttered
1 tablespoon butter
2 tablespoons minced shallots
1 clove garlic, minced
1/2 cup whipping cream
1 cup rich chicken stock {preferably homemade}
4 eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Dash freshly grated nutmeg
Dash black pepper
1 1/2 cups finely chopped cooked broccoli
Dash lemon juice
Curry Bacon Sauce {recipe follows}
Melt the butter and briefly saute the shallots and garlic. Set aside.
Combine the cream, stock, beaten eggs, Parmesan cheese, salt, nutmeg, pepper, and lemon juice to taste. Add the broccoli, sauteed shallots, and garlic to the cream mixture. Pour into 6 individual buttered molds, and place the molds in a baking pan. Fill the pan with hot water to the level of the filling in the molds.
Bake in a preheated 325 degree oven until a knife inserted in the center of a timbale comes out clean, about 20-30 minutes. Invert onto a serving plate and cover with Curry Bacon Sauce.
Serves 6 as a first or luncheon course.
CURRY BACON SAUCE
1 teaspoon unsalted butter *
2 tablespoons minced whole green onions
1/2 teaspoon curry powder
Pinch of dried thyme
1/4 cup chicken stock
1/2 cup whipping cream
1 slice thick bacon, cooked crisp and minced
Melt the butter in a small saucepan over medium heat. Add the green onions and saute until they are soft. Reduce heat and add the curry and thyme. Cook, stirring constantly, for 5 minutes. Add the stock and cream. Continue to cook until reduced and slightly thickened. Remove from the heat and add the minced bacon. Serve warm over the broccoli timbales.
* If you are using canned stock the unsalted butter is important. Otherwise, you will end up with a salty sauce.
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