Zesty Artichoke and Palm Salad with Cannellini

Artichoke and Palm SaladTwo hearts are better than one in this delicious marinated salad.  Hearts of Palm and Artichoke Hearts are the perfect compliment to creamy Cannellini Beans drenched in an Italian Style Vinaigrette.  It’s a super make-ahead and/or take-along salad since it keeps well in the frig for a couple of days and is especially good with grilled chicken, beef or seafood.  Toss in some fresh spinach or arugula just before serving if you want to turn this into a vegetarian main course.

********************************

1/4 cup white balsamic vinegar

1 tablespoon whole grain Dijon mustard

1 teaspoon honey

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

salt and pepper to taste

1 can artichoke hearts in water, drained and quartered

1 jar hearts of palm, drained and sliced

1 can cannellini beans, drained and rinsed

1/2 medium red onion, sliced thinly

In a small bowl, whisk together first six ingredients to make the vinaigrette.  Set aside.  In a medium bowl, gently toss together the artichoke hearts, hearts of palm, cannellini beans and red onion.  Re whisk the vinaigrette and pour over the salad.  Toss to combine and season with salt and pepper if needed.  Cover and let marinate in the refrigerator for at least one hour.  Let the salad sit at room temperature for 15-20 minutes before serving for best flavor. Serves 6-8 as a side dish and 4 as a vegetarian main course.

****************************************

 

Hard Cooked Eggs with Basil and Fluffy Ham

devilled ham and eggs 1Wonderful opportunities arise when you have a bit of leftover ham in the frig.  I’m not talking about deli meats…not cold cuts… but a real hunk of boneless or semi boneless smoked ham.  They come fully cooked, but in my family we still roast the heck out of it anyway so that we can shave it into thin, melt in your mouth slices.

The first serving of a ham around here is hot from the oven, carved at the table with a  cheese grits casserole  and a big green salad.  After that, it goes into eggs at breakfast, sandwiches for lunch and flavors soups and salads throughout the week.  The possibilities are endless, of course, as demonstrated by my latest discovery, Ham Fluff.

Looking for a way to perk up some deviled eggs I was making, I spied the last bits of a ham that I had cooked last Friday.  Using a microplane grater, the one that is designed for parmesan cheese, I grated the ham into a big pile of the softest, fluffiest stuff you can imagine.  Then I leveled off the filling from the deviled eggs to make room and topped each egg with a generous amount.  So what you get is the salty good taste of ham, which we all know goes well with eggs, without taking away from the creamy, light texture of a good deviled egg.  If you are looking for a resource for ham, I highly recommend the  The Good Ham Company in Memphis, TN.

************************************************

1 dozen medium or large eggs*

2-3 tablespoons heavy cream

6 large leaves of fresh basil, slivered thinly

salt and pepper

2 inch piece of leftover baked smoked ham, cold

Fill a large sauce pot half way with water and bring to a simmer over medium heat.  Carefully lower the eggs into the hot water and simmer, being careful not to let the water boil, for 15 minutes.  While eggs are cooking, prepare a large bowl with ice and water.  At the 15 minute mark, remove there eggs from the hot water and immediately put them in the bowl with the ice water.  Let sit 15 minutes, then peel.  Cut the eggs in half crosswise or lengthwise  and pop the yolks out into a small bowl.  Using a fork, mash the yolks then stir in enough of the cream to create a smooth, luscious filling.  Stir in fresh basil and season to taste with salt.  Fill each egg white half with the egg yolk mixture, leveling off the top. (recipe can be made to this point, covered and refrigerated until ready to serve.)  When ready to serve,  grate the cold ham with a small microplane grater (the one designed for grating parmesan cheese) creating a big pile of fluff.  Top each egg generously and sprinkle with freshly ground black pepper.

*If you want to guarantee easy-to-peel eggs, use a push pin to poke a tiny hole, just barely through the shell, in the larger end of each egg.  If done correctly, only air bubbles will escape from the holes while the eggs are simmering.  If you go too deep, you’ll get some egg white oozing out into the water, but your eggs will still turn out fine.  The ice bath helps with the peeling too, as well as keeping the yolks from developing the greenish ring around the edges.

*******************************************

Spice-Roasted Chick Peas with Collard Greens

Spice Roasted Chick Peas with Collards

Leafy greens are getting their due respect these days, don’t you think?  I grew up eating turnip greens and spinach in Mississippi, but not collards or kale,  swiss chard or broccoli rabe. I love them all, but I’m finding collards so versatile that they are becoming my go-to healthy, leafy green veggie these days.  This version combines collards with hearty, spicy-roasted chick peas for a wonderful vegetarian main course  (if you sub water for the chicken broth) or an excellent side dish to go along with roasted meat or fish.  Healthy for sure, but super tasty as well…the way it should be.

***********************************

1 bunch collard greens, washed and chopped

1/2 large red onion, peeled and chopped

2 tablespoons olive oil

salt and pepper

1 cup low sodium chicken broth or water

1 15 ounce can chick peas, drained

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/4 teaspoon Garam Masala

1/4 teaspoon red pepper flakes

1 teaspoon mustard seeds (optional)

salt to taste

Preheat oven to 400 degrees.

In a large skillet, heat the 2 tablespoons of oil over medium heat and add onions, sauté gently for 3 minutes.  Add collards and toss until they begin to wilt.  Season with salt and pepper then add the chicken broth and reduce heat a bit.  Simmer collards until tender, stirring occasionally, about 20 minutes. (add a little water if pan becomes dry before greens are tender)

Meanwhile, on a rimmed baking sheet, toss together the chick peas, olive oil, cumin, garam masala, red pepper flakes, and mustard seed. Add salt to taste ( amount will depend upon the saltiness of the brand of chick peas that you use)  Spread out into a single layer and roast in the oven for about 10-15 minutes, until fragrant and lightly brown.  Scrape chick peas into collards and toss, check for seasonings.  Serves 4-6.  Can be made ahead and reheated stovetop or microwave.

***********************************************

Flash Roasted Brussels Sprouts with Red Onion and Lemon Pepper

Flash Roasted Brussels Sprouts

Brussels sprouts go from raw to crispy/tender in about 8 minutes in a hot oven.  So there is really no need to ever cook them any other way!  Here, I’ve given the onion a bit of a head start so that it could achieve a sweet silky flavor and texture.  The added benefit is that the sprouts get a chance to caramelize on the sizzling hot pan long before they make that unfortunate transition to mush, as they are apt to do when overcooked.  The lemon pepper brightens this vegetable dish up and the pine nuts add a rich little crunch.  Easy enough for everyday….special enough for your holiday feast.

*******************************************

1 large red onion, peeled and cut into 1/2 inch dice

1 tablespoon olive oil

4 cups trimmed, halved brussels sprouts

2 tablespoons butter

1 teaspoon lemon pepper

1/4 cup pine nuts

salt and lemon pepper to taste

Preheat oven to 500 degrees.  Toss red onion and olive oil in a large roasting pan (or baking sheet with sides) spread it out, and roast until it is just starting to caramelize, 5-10 minutes.  Meanwhile, melt the butter in a small saucepan and stir in the lemon pepper.  Rinse the cut sprouts in water then put them in a medium sized bowl and pour the butter mixture oven them.  Toss well to coat. Take the roasting pan out of the oven, add the brussels sprouts mixture, toss together with the onions then spread everything out into a single layer.  Return to oven for 8-10 minutes until sprouts are just tender and turning golden brown.  Do a taste test after 6-7 minutes to see where you are… sprouts come in different sizes and you do not want to overcook them. They should be tender on the outside with a bit of a crunch in the middle. (and they will continue to cook for a minute or two after they come out of the oven so err on the side of undercooking here) Remove from oven, add pine nuts and toss to warm through.  Season with salt and a generous sprinkle of Lemon Pepper to taste.  Serve 5-6

***********************************************************

Once-A-Year Sourdough Cornbread Dressing

Thanksgiving Dressing

Why “once a year”?  Well, sourdough bread and cornbread doused in butter, broth and cream just can’t be an everyday side dish.  And, there is something to be said for keeping a recipe special by only serving it once a year.  This dressing is moist on the inside from the cornbread, with crispy bits on the top from the sourdough bread.  The seasonings are subtle and the whole dish is melt-in-your-mouth rich; the perfect complement to your Thanksgiving Day turkey.  You can make this a day or two in advance, refrigerate it uncooked, and just pop it in the oven on the big day.  My recipe is adapted from one published in the New York Times a few years back.

*********************************************

3/4 cup butter   (plus extra for buttering baking dish)

6 cups crumbled cornbread (see note below)

6 cups crusty sourdough bread, torn into bite sized pieces

2 cups chopped onion

2 cups chopped celery

1/2 teaspoon dried ground sage (see note below)

2 teaspoons salt

black pepper

6 eggs, beaten

1 1/2 cups heavy cream

2 cups chicken broth

Heat oven to 400 degrees.  Butter 9×13 inch baking dish.  Melt the 3/4 cup butter and set aside.  In a large bowl, combine corn bead, sourdough bread, onion, celery, sage, salt and pepper to taste.  Toss until well mixed.   Add melted butter, eggs, cream and 1 1/2 cups broth. Mix lightly but well.  Mixture should be moist.  Pour into prepared baking dish, do not pack it down…you want the top to have some texture.  If mixture seems dry around edges, drizzle with remaining broth.  Bake 45 minutes to 1 hour until firm and golden brown on top.  Serves 12.

For cornbread:  You don’t want to use a sweet cornbread in this recipe.  Here is an easy, quick recipe.  

Preheat oven to 475.  Put 2 tablespoons vegetable oil in a small cast iron skillet and place in the hot oven to preheat.  In a medium bowl, stir together 2 cups self-rising white cornmeal mix,  2 cups buttermilk , 1 beaten egg and 1/4 cup vegetable oil.  Just mix it quickly…ok if there are lumps.  Carefully pour batter into hot skillet and bake until golden brown.

Concerning dried sage:  Check the expiration date and smell for freshness.  Some of us find that our dried sage was left over from Thanksgivings past and is nothing more than a flavorless dust!

************************************************

 

 

Main Course Spinach Salad with Prosciutto, Cannellini, and a Maple Vinaigrette

Spinach Prosciutto Salad

I love the way proscuitto changes when it is slightly warmed.  It loses the waxy texture and it’s salty flavor is intensified.  Try it in this excellent main course salad; one that can easily come together in 10-15 minutes if you have the pantry ingredients on hand.  A warm fire, a glass of Chianti and this salad are a heavenly combination!

**************************************

For the vinaigrette

3 teaspoons maple syrup

2 teaspoons Dijon mustard

2 tablespoons apple cider vinegar

1/4 cup light olive oil

1/2 teaspoon coarse ground black pepper

pinch of salt

For the Salad

1 bunch fresh baby spinach (about 6 cups) stemmed

1 can cannellini beans, drained and rinsed

1/2 small red onion, peeled and thinly sliced

1 tablespoon butter

4 ounces very thinly sliced Prosciutto ham, cut into ribbons (see note below)

1/4 cup pine nuts

In a small bowl, whisk vinaigrette ingredients together until blended.  Place spinach, cannellini beans and red onion in a large bowl.  Add vinaigrette and toss.  Melt butter in a small skillet over medium heat.  Add the pine nuts and stir until fragrant, about a minute, then add the prosciutto and stir constantly, separating the ribbons, until it is warmed through, about 2 more minutes.  Remove from the heat and let this mixture cool slightly before adding it to the salad and tossing to combine.  Taste and season with salt and pepper if needed.  Serves 4 as a main course.

Note: If you are a Costco shopper, that is where you should get your prosciutto and pine nuts….good quality and best value around for these pricey ingredients.

**************************************************

 

 

Watermelon Salad with Lemon and Mint

Watermelon with Lemon and Mint

“Simplicity is the ultimate sophistication.”  (Leonardo Da Vinci)  Thanks to my good friend Liz Morten at Dovecote Decor for tipping me off to the magical combination of  watermelon, lemon and mint.  Go heavy on the lemon…juice and zest.  Add mint according to your own tastes…gobs of whole  leaves or tiny slivers throughout, and watch a simple bowl of watermelon become positively addictive.

********************************************

4-6 cups fresh, chilled watermelon, cubed

1 large, juicy lemon…zest and juice

fresh mint to taste

Toss all ingredients together and keep chilled until ready to serve…garnish with lemon and mint.

********************************************

Perfect S’mores Cookies and 3 More Great Recipes

Perfect S'more CookiesIn this post I am going to share 4 recipes that I use time and time again.  Each of them is featured on someone else’s food blog and since I make them exactly as  written, I am simply going to refer to you the source.  These are real keepers and only a click away.  Enjoy!

The aptly named, Perfect S’more Cookies by Baked By Rachel

Pay attention to her advice to press the marshmallows into the center of the dough when possible.  It’s an easy step that will help the cookies keep their shape.  These cookies are a huge hit around here.

Grilled-salmon-with-avocado-salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Salmon with Avocado Salsa from Laylita’s Recipes  

I haven’t photographed this dish so I have borrowed the lovely one above from Laylita’s Recipes.  Sometimes I use a whole side of salmon and serve it with the salsa on top for a beautiful dinner party presentation.

Sesame Noodles with Scallions and Cilantro

Sesame Noodles with Scallions and Cilantro

 

 

 

 

 

 

 

 

 

 

 

Sesame Noodles with Scallions and Cilantro from Week of Menus.  

I like to add lots of veggies to these noodles.  They travel really well and sometimes we top them with grilled chicken or shrimp.

 

Caesar Salad

 

Homemade Caesar Dressing from Once Upon A Chef

No raw eggs here so no worries about that.  I like to make tiny little croutons to put on this salad…nice to get a little crunch with every bite!  In this photo, my  croutons are gluten free.  Udi’s White Bread, found in the freezer section of Whole Foods and other grocery stores, makes excellent croutons.  Just remove the crusts, cut into tiny cubes, about 1/4 inch, douse with extra virgin olive oil (enough to just soak through the bread cubes but not pool on the baking tray) Sprinkle with salt and pepper and put in an 250 degree oven and then you can just forget about them for a while…..1-1 1/2 hours…or until golden brown and crunchy throughout. (Pepperidge Farm Hearty White Bread is a good option for croutons if you don’t need/want gluten free)

Summer Squash Salad with Quinoa and Mozzarella

squash to post

A great little combination of summer flavors…perfect make ahead side dish for your next cookout.  If you are tired of quinoa, this salad is also good using 2 cups of cooked, drained and cooled orzo pasta.

***********************************

For Dressing:

1 handful fresh basil leaves

1 teaspoon dijon mustard

1 teaspoon honey

juice of one lemon

2 tablespoons extra virgin olive oil

For salad:

2 cups cooked and cooled quinoa (see package directions)

1 cup diced fresh mozzarella

2 cups diced summer squash, yellow and green

1 tablespoon olive oil

2 tablespoons minced fresh chives

salt and pepper

Make the dressing:

In a blender (this is where my Magic Bullet  really comes in handy….to puree small batches quickly….easy clean up too), puree basil leaves, mustard, honey, lemon juice and olive oil until smooth.  Set aside.

Cook the squash:

Heat a large non-stick skillet over high heat.  Add 1 tablespoon olive to coat the surface then spread the diced squash out in a single layer and let cook, without disturbing, 3-4 minutes until squash is nicely caramelized on one side.  Toss around while cooking just 1-2 minutes more then remove squash to a plate to cool. (Take care not to over-cook squash or it will turn to mush) Season lightly with salt and pepper.

Make the Salad:

In a medium bowl, gently toss together the quinoa, squash, mozzarella and chives.  Add basil dressing and toss well.  Season with salt and pepper to taste.  Serve cold or at room temperature.  Serves 4-6

************************************

Herbed Watermelon Salad with Feta

watermelon salad 2 to post

The next time you are cutting up a whole watermelon for the kids, save about 4 cups of the best bits to make this refreshing summer salad for the adults.  This recipe, adapted only slightly from For The Love Of Salad, by Jeanelle Mitchell, would be an excellent side dish to any 4th of July meal….or throw a few grilled shrimp on top for a bright and  healthy lunch or supper.

*************************************

For the salad:

4 cups cubed seedless watermelon (small bite-sized pieces)

2 cups cubed baby cucumber

1/2 cup finely chopped sweet red or yellow pepper

1/2 cup sliced Kalamata olives

1/4 cup finely minces red onion

1 jalapeno pepper, seeded and minced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

1 cup diced feta cheese

For the vinaigrette:

3 tablespoons fresh lime juice

zest of one lime

2 tablespoons extra virgin olive oil

1 tablespoon honey

sea salt and pepper to taste

Place watermelon, cucumber, sweet pepper, olives, red onion, jalapeño, cilantro, mint and basil in a large bowl. (you will add the feta cheese later)

For the vinaigrette:  whisk together lime juice, lime zest, olive oil, and honey in a small bowl,  Season with salt to taste and set aside.

Just before serving, drain excess liquid from watermelon mixture, then add vinaigrette and feta to the salad and toss lightly to coat. Taste and correct seasonings if needed.  Serves 6

note:  Can be made 1-2 hours ahead but keep in mind that the watermelon and the cucumber will start to release their juices and will water down the salad.  If you make it ahead, you will want to drain some of the juices before serving.

********************************************

Cauliflower “Rice” Pilaf with Fresh Herbs

cauliflower rice pilaf to post

Honestly!  Is there anything you CAN’T make with cauliflower??  Clever people looking to lower their carb intake and/or avoid gluten have come up with wonderful recipes for using cauliflower as pizza crusts, bread sticks, tortillas and my favorite… “Rice”.  Cauliflower “Rice” is simply grated cauliflower but the texture is very rice-like and you can take the flavor anywhere you like.  Here is a simple version of mine, full of fresh herbs…a great side dish on it’s own or served as a bed for sauteed fish, chicken or mixed vegetables.

******************************************

1 head of Cauliflower, trimmed and cut in half

1 tablespoon olive oil

2 small shallots, peeled and minced (optional)

1/4 cup mixed chopped fresh herbs such as parsley, basil, mint and chives

salt and pepper to taste

pine nuts, lightly toasted, to garnish

Coarsely grate the cauliflower with the large hole side of a box grater.  Heat olive oil in a large non-stick skillet over medium heat.  Saute shallot, if using, until translucent.  Add the grated cauliflower and let cook, tossing every few minutes, for 8 minutes or until tender.  There is enough water in cauliflower for it to steam itself so you will not have to add any liquid. Do not cover the skillet…you want the excess moisture to evaporate as the cauliflower steams to keep the rice-like texture.  Toss in fresh herbs and season with salt and pepper to taste.  Garnish with pine nuts to serve.

***************************************************

Mediterranean Salad with Chickpeas, Black Beans, Quinoa and a Lemon-Cumin Vinaigrette

quinoa to post

I love quinoa most when it is a secondary ingredient so I keep it (cooked) in the refrigerator and toss a few tablespoons in my salad at lunch.   I was pleased to find the recipe for this salad on The Cafe Sucre Farine because it was so chock full of legumes, vegetables and herbs.  I’ve used half regular quinoa and half red quinoa for my salad…you can cook them together and they really taste the same….I just happen to like the color contrast.   This is not only an excellent vegetarian main course, but also the perfect side dish for grilled or roasted meats and seafood.

*************************************

For vinaigrette:

1 clove garlic, minced

fine zest of one lemon

3 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

 For Salad:

2 cups cooked quinoa (according to directions on package)

1 can black beans

1 can chick peas

1/4 cup minced red onion

1 medium red bell pepper, small dice

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh flat leaf parsley

Combine all of the vinaigrette ingredients in a small bowl and whisk well.  Toss all salad ingredients in a large bowl.  Add about 1/2 cup of the vinaigrette to the salad bowl and toss well.  Let sit at room temperature for 15 minutes before serving.  Reserve any extra vinaigrette.  Can be made ahead and refrigerated….let the salad warm up a bit at room temperature, toss and taste for seasonings before serving.  Serves 6-8

******************************************

Stone Ground Grits ‘N’ Cheese Casserole

grits to post

Here is my version of the ultimate comfort food….cheese grits.  I use stone ground white grits for the best flavor and texture, cheddar and parmesan cheese and a healthy sprinkle of paprika.  It’s the perfect make-ahead dish for brunch or dinner (excellent alongside grilled meats or seafood). Note about grits: If you use a different type of grits, follow the water/grits cooking ratio on the package then proceed with recipe.

CFWhiteGrits2__13078.1340500003.220.220

*************************************

4 cups water

1 1/3 cups stone ground white grits (I use Charleston Favorites)

1 1/2 cups cheddar cheese

1 teaspoon salt

2 large eggs

1  cup milk

1/4 teaspoon garlic  powder

1/4 cup grated parmesan cheese

generous pinch of paprika

Preheat oven to 350 degrees.  Butter a glass or ceramic baking dish. (any size that will hold the mixture will work) To rinse the grits, place them in a medium pot and cover with water and then drain off the water to remove any husks that float to the top. (don’t worry about draining off every bit of water)  Add the 4 cups of water to the rinsed grits and bring to a boil, stirring occasionally.  Reduce heat to low and cover.  While grits are cooking, whisk milk and eggs together in a small bowl and set aside. Simmer grits for about 30 minutes, stirring occasionally, until creamy and tender.  Remove from heat and stir in cheddar cheese, butter and salt.  Stir well until cheese is melted and mixture is cooled slightly then add the milk/egg mixture and stir well once more.  Season generously with freshly ground black pepper then pour grits into prepared casserole.  Sprinkle top with the grated parmesan and paprika and bake uncovered for about 30 minutes, until top is golden and casserole is hot and puffy.  Serves 8

(This casserole can be prepared a day in advance and refrigerated unbaked.  Add 5-10 minutes to baking time if necessary)

*****************************************

Overnight Marinated Collard Greens Salad

collards to post

When I saw how beautiful and tender the collard greens looked in the market this week, I knew it was time to try to make a fresh salad out of them.  Some of the versions that I have had are too sweet…. or too raw tasting.   I fixed that by cutting way back on the sugar and by poring the boiling hot dressing over the vegetables to “cook” them just ever so slightly, then marinating them overnight in a large zip lock bag.  The result is a bright, crunchy, healthy and fresh-tasting salad for your summer repertoire. (inspired by a recipe in Vegetarian Times)

*********************************

1/2 pound fresh collard greens, washed

2 cups grated carrots

1 red bell pepper, cored and thinly sliced

1 small onion, thinly sliced

1/2 cup rice vinegar

2 tablespoons sugar

1/4 cup light olive oil

1 teaspoon powdered mustard

1 teaspoon celery seed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Cut the thick center vein out of the collard green leaves then stack several leaves together, roll into a cylinder, hold together and thinly slice to make narrow strips.  Repeat with remaining leaves and transfer to a large bowl.  Stir in carrots, bell pepper, and onion. In a small sauce pan, whisk together vinegar,  sugar, oil,  mustard,  celery seed,  salt and pepper and bring to a boil.  Pour the hot dressing over the vegetables and toss to coat well.  Season with salt and pepper if desired.  Transfer to a large zip lock bag and close…sealing out any air.  Refrigerate overnight.  Serves 8

************************************************

Asparagus Salad with Arugula, Fennel, Crispy Potato and a Creamy Italian Dressing

arugula fennel salad to post 2

In this tasty salad, think of the potatoes as you would croutons….not the main focus of the dish but a wonderful addition taste and texture wise. The real stars of this salad are the arugula, asparagus and fennel.  Put them all together with a light and fresh Italian Herb Dressing and you’ve got a dish that can stand on its own as a vegetarian main course, or compliment any grilled meat, poultry or seafood.  It also holds up well so it might be just the right thing to take to a potluck or picnic.

**********************************

1 tablespoon fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon minced fresh herbs (parsley, dill, tarragon or thyme)

2 tablespoons sour cream

1 teaspoon honey

6 tablespoons extra vingin olive oil

salt and pepper to taste

1 bunch asparagus, trimmed

1 small bulb fennel, quartered, cored and cut into thin strips

3 cups fresh baby arugula, stemmed

6 small new potatoes, peeled and diced

2 tablespoons olive oil

For the dressing:

In a small bowl, whisk together the lemon juice, vinegar, herbs, sour cream and honey.  Then drizzle in the 6 tablespoons of olive oil slowly and whisk until blended.  Season with salt and pepper to taste and set aside.

For the salad:

Fill a non-stick skillet with a couple of inches of water and bring to a boil.  Blanch the fennel in this water  for about 3 minutes then remove with a slotted spoon and set aside to cool.  Add the asparagus to the boiling water and cook until crisp- tender. (the timing will depend upon the size of your asparagus)  Drain and rinse asparagus under cold water to stop the cooking and preserve its nice bright green color. Cut asparagus on the diagonal into 2 inch pieces.

Wipe out your skillet and return to the burner over med-high heat.  Add 2 tablespoons olive oil and swirl around the pan.  Add the diced potatoes to the skillet in one layer and let cook without disturbing until golden brown on one side.  Toss the potatoes, lower the heat to medium and continue cooking 8-10 minutes, occasionally tossing the potatoes, until tender on the inside and golden brown on all sides.  Season lightly with salt and pepper.

Place the arugula in a large bowl, add the asparagus pieces and fennel and toss with about 1/2 of the dressing. Add the crispy diced potatoes and toss again.  Taste and add additional dressing and/or salt and freshly ground black pepper if necessary.

Serves 2-3 as a main course or 4-6 as a side dish.

 

arugula fennel salad to post 2

***********************************************

Roasted New Potato Salad with Arugula and Goat Cheese

potato salad to post

There are two secrets to this excellent potato salad.  One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the crispy/fluffy texture of my favorite Butter Roasted Potatoes).  And the second is to add the vinaigrette while the potatoes are hot, so that they soak in the flavors of the mustard and balsamic. This recipe is adapted from The Vineyard Cookbook, by Barbara Scott-Goodman.   I was planning on presenting this as the perfect winter potato salad but have decided that it will actually be a year-round favorite for me.

********************************************

3 pounds small red new potatoes, halved or quartered.

8 unpeeled garlic cloves

1/4 cup extra virgin olive oil (for roasting potatoes)

kosher salt

2 teaspoons whole grain mustard

1 tablespoon balsamic vinegar

1/3 cup extra virgin olive oil (for vinaigrette)

2 handfuls stemmed baby arugula

4 ounces fresh goat cheese, crumbled

freshly ground black pepper

Preheat oven to 300 degrees.  In a roasting pan (large enough so that potatoes can be spread out in a single layer)  toss the potatoes with the garlic cloves, salt to taste, and the 1/4 cup olive oil.  Bake for 1 1/2 to 2 hours until potatoes are tender and light brown.  Lower the heat to 250 degrees if the potatoes are cooking too quickly.

To make the vinaigrette, whisk the mustard and vinegar together in a small bowl, Slowly add the olive oil, whisking constantly until the vinaigrette thickens.

Take the potatoes from the oven.  Remove the garlic cloves and squeeze them over a large bowl to remove the peel then scrape the potatoes into the bowl as well.  Pour the vinaigrette over the hot potatoes and gently toss.  Let cool slightly then add the arugula and toss again.

Heap the potato salad into a large shallow bowl or platter.  Sprinkle the crumbled goat cheese over the top and season to taste with pepper.

Serve warm or at room temperature.  Serves 6.

********************************************

 

Heart Beet Salad with Walnuts and White Cheddar

beet to post

Here’s a sweet idea for a tasty St Valentine’s Day lunch.  Tuck a few Roasted Beet hearts into your salad.

To roast whole beets, preheat oven to 325 degrees.  Wash several whole beets, rub them with olive oil and wrap them in one big piece of aluminum foil.  Place foil packet on baking sheet and roast for about an hour.  Roasting time will vary depending on the size of your beets.  I forgot about mine and went out for a walk and they were still just fine after about 2 1/2 hours in the oven.  When the beets are tender, let cool and peel.  Cut beets into 1/3 inch slices and use a cookie cutter to make hearts.  Toss them into a salad with field greens, roasted chopped nuts, shredded or crumbled cheese and your favorite vinaigrette.  Here is a nice recipe for inspiration.

Two Cabbage Slaw with Avocado, Red Onion and a Grapefruit Vinaigrette

slaw to post 3

 

This salad has a lot going on…texture, flavor and color…. yet it is quite simple to throw together. The creaminess of the avocado, the crunchiness of the slaw and the juicy grapefruit segments make for a memorable side dish.  You could also add grilled chicken and turn it into the main course.   The grapefruits and avocados in The Fresh Market right now are excellent, by the way. I’ve adapted this recipe from The Culinary Institute of America Vegetables Cookbook.  

*************************************

2 pink grapefruits (one juiced, one sectioned)

1/4 cup white wine vinegar

2 teaspoons honey

1 cup light olive oil

salt and pepper to taste

2 cups finely shredded leaf spinach

1 cup finely shredded red cabbage

1 cup finely shredded green cabbage

1/2 cup red onion julienne

1 avocado

coarse ground black pepper

For the vinaigrette, whisk together 1/3 cup of the grapefruit juice, vinegar, honey, 1/2 teaspoon salt and a pinch of pepper.  Gradually whisk in the oil until it is smooth and thick. Season with additional salt and pepper if needed.  Set aside.

Toss together the spinach, cabbages, red onion and toss with some of the vinaigrette in a salad bowl.

Peel the avocado, cut into cubes and toss gently with a few tablespoons of the vinaigrette.

Arrange the slaw down the middle of a large serving platter.  Surround with fresh grapefruit sections and top with the cubed avocado.

Serves 4-6

*************************************

 

 

 

 

Buttermilk Crisped Vidalia Onion Rings

onion rings to post

Incomparable to frozen onion rings and infinitely easier than homemade french fries…you must make these if you and your family are onion ring lovers.  Keep some buttermilk in the frig and you’ll be ready to turn superhero. “Hey, would you guys like onion rings instead of plain old potato chips with those burgers?? No problem!”

***********************************

3 or 4 nice big Vidalia onions, peeled and   sliced 1/2 inch thick and separated into rings (tiny inner rings should be reserved for another use)

2-3 cups buttermilk, shake well before using

salt and pepper

2-3 cups all purpose flour

peanut oil for frying

Place onion rings in a large bowl and cover with buttermilk.  Let sit at least 10 minutes, stirring a couple of times to make sure all the onions are well coated.

Meanwhile, stir flour together with a couple of teaspoons of salt and pepper each.  Taste to make sure flour is nicely seasoned.  Prepare a baking sheet lined with wax paper. Remove a couple of onion rings at a time from the buttermilk, shake a bit to drain off excess then dredge quickly in the seasoned flour.  Place coated rings on waxed paper and let rest for about 15 minutes to give the batter a chance to set.  Repeat with remaining onions.

Heat oil in a large heavy skillet (a wok works really well here) over high heat until hot. (350-375 degrees or test with an onion ring…it should sizzle immediately).  Fry onion rings in batches of 6 or so at a times, being careful not to crowd the pan too much, and turning the rings a couple of times to brown evenly.  It will only take a few minutes per batch. Transfer to paper towels to drain, season with additional salt and pepper if necessary.  May be kept warm and crispy in a 200 degree oven while you cook the remaining rings.  (They stay crispy at room temperature as well…another reason I love this recipe)

***********************************

Roasted Cauliflower Salad with Chickpeas, Red Onion, Arugula and a Tahini Dressing

cauliflower to post

 

Here is a nice hearty salad with a great combination of flavors.  It is best warm or at room temperature.  I like to cut the cauliflower into flat florets so that each piece will make the most possible contact with the baking sheet. To do this, simple place a whole head of cauliflower upright on a cutting board and slice from top to bottom into large 1/2 inch thick slices.  Most florets will fall free naturally and those that don’t can be quickly snipped away from the thick inner stem.  Another note, make sure that your oven is nice and hot before you roast vegetables.  This is important because you want them to caramelize quickly….overcooked means mushy!

***********************************

1 head cauliflower, cut into 1/2 inch flat florets (see note above)

1 large red onion, peeled and cut into 1/2 inch wedges

14-oz can chickpeas, rinsed and drained

1/4 cup olive oil

1/4 cup tahini

2 tablespoons lemon juice

1/2 teaspoon ground cumin

water

salt and pepper

Several large handfuls of fresh Arugula (or Spinach)

 

Preheat oven to 450 degrees. Place the cauliflower, red onion and chickpeas in a large bowl.  Drizzle with the olive oil, season lightly with salt and pepper and toss gently to coat.  Spread the vegetables out onto a rimmed baking sheet, making sure that the cauliflower and onions are in a single layer.  It is ok if the chickpeas pile up a bit.  You may need two baking sheets (I used one full and one half sheet in this recipe…you need to give the vegetables enough room to roast or they will simply steam and not caramelize).  Roast vegetables until crisp-tender and until the cauliflower if nicely browned on one side, about 15 minutes.  Meanwhile whisk together the Tahini, lemon juice and cumin and add enough water to make a dressing that is thin enough to drizzle.  (approximately 1/4 cup water, depending on the thickness of the tahini)

To serve, place the fresh arugula or spinach in a large salad bowl, add all of the warm, roasted vegetables and toss gently with the Tahini Dressing.  Taste and adjust seasonings if necessary.

Serves 4-6

***********************************

 

Bibb Lettuce with Tarragon Vinaigrette and Toasted Walnuts

 This salad works well with big holiday meals as well as casual steak/frites suppers.  It’s nice to have this simple yet elegant item on the buffet table.  This is from Tyler Florence’s book, Dinner at My Place.  The lightly toasted walnuts in the photo are my addition.
*****************************************
1 small shallot, peeled and minced
1 teaspoon Dijon mustard
1 lemon, juice only
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon chopped fresh tarragon
kosher salt and freshly ground black pepper
1 head Bibb lettuce
1 tablespoon fresh tarragon leaves
lightly toasted walnuts
.
Combine shallot, mustard, and lemon juice in a large salad bowl.  Slowly drizzle in oil as you constantly whisk to emulsify the dressing.  Once all of the oil has been incorporated, stir in honey and fold in the 1 tablespoon chopped tarragon.  Season with salt and pepper.
Wash the lettuce and separate the leaves.  Smear the dressing up around the insides of the salad bowl and toss the leaves in the bowl.  (By doing this the leaves pick up a light,even coating of the dressing.)  Fold in the 1 tablespoon tarragon leaves and serve.
*****************************************

Balsamic Glazed Brussels Sprouts with Bacon

One of my favorite ways to fancy-up Brussels Sprouts….This recipe is adapted from Sunday Suppers at Lucques, by Suzanne Goin.
********************************************
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound small Brussels sprouts, washed and trimmed
1/4 pound bacon, finely diced
2 tablespoons finely diced shallots
1 tablespoon minced garlic
1/4 cup balsamic vinegar
1 cup lower sodium chicken broth
salt and pepper to taste
.
Heat a large saute pan over high heat for 2 minutes.  Swirl in the olive oil and butter and wait another minute.  Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper.  Shake the pan, rolling the Brussels sprouts around to help them brown evenly.  After a few minutes, turn the heat to medium and cook another 3-4 minutes until the sprouts soften slightly.
     Add the diced bacon to the pan and cook a minute or two, until it starts to crisp.  Stir in the shallots and garlic and cook another minute or so, until they are translucent.  Pour in the balsamic vinegar and reduce by half.  Add the chicken stock and reduce to about 1/4 cup, stirring and shaking the pan often to glaze the sprouts.  If you start to run low on liquid before the sprouts are cooked, add a little water to the pan.  You want the Brussels sprouts to be tender yet still have a bit of a crunch to them.  Overcooked Brussels sprouts are the reason that a lot of folks think that they don’t like the vegetable. Serve immediately or transfer to a baking sheet to cool.
******************************************

Pureed Sweet Potatoes with Sour Cream and Nutmeg

I love sweet potatoes but I don’t want them to taste like dessert,  which is why I love this recipe. (Adapted from Emeril Lagasse ) These are warmly spiced and the texture is pure velvet.

***********************************

1.  Bake 4 large sweet potatoes in a 350 degree oven until soft, about an hour.
2.  Carefully peel potatoes while hot and put them a large bowl with 4 tablespoons butter, 4 tablespoons sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg (freshly grated if possible)
3. Beat with a hand mixer until light and fluffy. Taste and adjust seasonings if necessary.
4.  Serve with a dollop of sour cream and an extra sprinkle of nutmeg.
************************************

Roasted and Caramelized Whole Shallots

I’ve served them with grilled chicken, tonight they are waiting for the Fennel Spiced Pork Loin to come out of the oven, and next week I’ll quadruple the recipe to serve alongside our turkey.  Roasted Shallots have more flavor and are sweeter than pearl onions…AND they are infinitely easier to prepare.  The recipe is from Ina Garten, published in Barefoot in Paris.  (note:  stick with medium to small sized shallots if you want the roasting time to be 15-20 minutes)

********************************************

6 tablespoons unsalted butter

2 pounds fresh shallots, peeled, with roots intact

3 tablespoons sugar

3 tablespoons good red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat leaf parsley

Preheat oven to 400 degrees.  Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar and toss to coat.  Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.  Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.  Season to taste, sprinkle with parsley and serve hot.

********************************************

Quick Saute of Asparagus in Butter and Mustard

This lovely little recipe is from Kitchen of Light, New Scandinavian cooking with Andreas Viestad.  I’m always so happy to find new ways to brighten up a simple vegetable side.  And when a recipe is this easy and this good….it immediately becomes a keeper!

********************************************************

1 pound fresh asparagus

2 tablespoons unsalted butter

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Freshly ground black pepper

Heat a large skillet over hight heat.  Add the asparagus and cook for one minute.  Reduce the heat to medium and add the butter,  When the butter has started to brown, add the mustard and lemon juice.  Season generously with pepper.  Cook gently for 5-7 minutes, turning the asparagus every now and then.  The asparagus should be tender but still firm inside.  Serves 4.

 

********************************************************

Straw Mat Potatoes

You may want to be careful with this recipe.  Once your family realizes that it is an option, either for breakfast or supper, they will request it all the time.

***********************************************

4 large baking potatoes

1 tablespoon cornstarch

1 teaspoon salt

1/4 black pepper

4 tablespoons butter

1 tablespoon vegetable oil

Peel the potatoes, cut into 1/8 inch slices lengthwise, then again lengthwise, into 1/8 inch straws.  DO NOT RINSE, you need the starch in the potatoes to make the straw mat stick together.  Place potato straws in a large bowl and toss with the cornstarch, salt and pepper.

Heat the butter and the oil in a 12-inch well seasoned cast iron skillet over medium high heat. (if you don’t have a cast iron skillet, the next best option is a heavy non-stick skillet)  Spread the potato straws evenly in the skillet and press down gently with a spatula.  Cook until the underside is golden brown, pressing down on the potatoes occasionally.  I also like to gently pull the potatoes in around the sides to create a taller and neater edge.  This will also make it easier to flip.  Turn down the heat a bit and cover the potatoes for 5 minutes or so, to make sure the center of the potatoes cooks.  Uncover, press down on the potatoes once more and neaten the sides, give the skillet a few shakes to make sure that all the potatoes are moving as one, then flip it (see below)

There are a couple of ways to do this;  If you are using a non-stick skillet, you may want to air flip the potatoes.  It’s easier than it sounds but may take a bit of practice.  However, since I prefer to use my cast iron skillet, which is far too heavy to use for flipping, I flip the potatoes with two large metal spatulas.  Or, the safest way to flip is to slide the potatoes onto a large plate, cover with a second plate and flip upside down.  Then slide the potatoes back into the skillet raw side down. 

Turn the heat back up to medium high to brown the other side on the potatoes, occasionally pressing down on the  top and pulling in the sides as before.  When that side is crispy and brown, I usually flip the mat once more to re-crisp the first side.  Serve immediately.  Serves 6

***********************************************

Black Kale with Grape Tomatoes, Garlic, and Chillies

Black Kale is also known as Tuscan Kale (or cavolo nero).  It has long, dark green leaves and is flat… compared to the more common curly kale variety.   I usually saute it simply with red onions.  But I love, love, love this spicy version adapted from A Paradiso Year, by Denid Cotter.

*********************************************************************

2 small bunches black kale

1/2 pint grape tomatoes

2-4 cloves garlic

1/2 teaspoon crushed red chili flakes, or more to taste

olive oil

a splash of chicken stock

salt

Pull the leaves of kale off the stalks and tear them coarsely.  Cut the tomatoes in halves or quarters depending on the size.  In a large skillet, over high heat, heat a couple of tablespoons of olive oil until it is quite hot then drop in the kale.  Use tongs to toss the kale and keep it from burning. add a splash of chicken stock after a minute or two to help steam the kale.  Sprinkle lightly with salt.  When the kale begins to wilt and take on a glossy sheen, add the tomatoes, garlic and crushed red chili flakes. Keep tossing and stirring over high heat, adding splashes of stock if the pan seems too dry, although the juice from the tomatoes will help.  Taste the kale.  It will be softly chewy and sweet when it is done.  Adjust seasonings if necessary.  Serves 4.

*********************************************************************

Follow

Get every new post delivered to your Inbox.

Join 536 other followers

%d bloggers like this: