Friday, August 21, 2009

Salad - Warm Scallop and Avocado Salad

2 cups chicken broth
1/3 pound fresh sea scallops
1/4 cup olive oil
1 1/2 T Sherry wine vinegar
1 t Dijon mustard
Salt & Pepper
8 large spinach leaves, stemmed (3 ounces)
1 medium avocado, peeled, pitted, thinly slices lengthwise
6 walnut halves, toasted

Heat broth just to simmer in medium saucepan. Add scallops and poach just until opaque, about 2-3 minutes. (Do not let broth boil, do not overcook). Chill scallops in broth by setting pan in bowl of ice water for at least 30 minutes.

Just before serving, slice scallops into thin rounds. Combine oil, vinegar, mustard, s & p in small saucepan and bring to simmer. Stack spinach leaves and roll up lengthwise. Cut crosswise into chiffonade. Divide spinach between 2 heated plates. Arrange scallops and avocado decoratively atop spinach. Garnish with walnut halves. Pour warm dressing over salads and serve immediately. Serves 2.

Salads - Peppers Stuffed with Tomatoes and Mozzarella

3 bell peppers
1 1/2 t evoo
1 1/2 T balsamic vinegar
1 clove garlic
s & p
3/4 lb. cherry tomatoes, halved
1 cup mozzarella, cubed
1/2 cup basil in thin strips

Cut peppers in half lengthwise, remove seeds and ribs. Preheat oven to 375F. In large bowl, whisk oil - s& p. Add toms - basil. Mix. Fill each pepper. Bake about 40 mins. Serves 6.

Salads - Chicken and Farfalle Salad with Walnut Pesto

2 cups uncooked farfalle (6 oz)
2 cups cubed cooked chicken breast
1 cup quartered cherry tomatoes
2 T chopped pitted kalamata olives
Walnut Pesto:
1 cup basil
1/2 cup parsley leaves
3 T coarsely chopped walnuts, toasted
1 1/2 T evoo
1 T white wine vinegar
1/2 t salt
1 garlic clove
Also: 4 curly leaf lettuce leaves

Cook pasta, omitting salt and oil. Drain, rinse with cold water. Combine with chicken, tomatoes, olives in large bowl. PESTO: combine basil and next 6 ingreds (through garlic) in food processor, pulse 6 times until finely minced. Add pesto to pasta, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates, top with salad. Serves 4.

Salad - Not-Your-Mama's Tuna Salad

1 cup store-bought pesto
Juice of 1 lemon
2 6 oz cans water-packed tuna, drained
4 scallions, cut into thin strips with scissors
1 whole roasted red pepper, but into small pieces with scissors
Handful of grape tomatoes, halved
1/2 pound med shell pasta, cooked al dente, rinsed and drained
S & freshly ground pepper

Place pesto in large bowl and stir in lemon juice. Add tuna and flake it with a fork. Add scallions through pasta and toss salad to coat evenly. Season to taste with s & p.

Salads - Pan-Roasted Shrimp with Aged Parmesan

1 shallot, minced (1 T)
1/3 clove garlic, minced
Kosher salt and ground black pepper
Juice of 1 lemon
1/4 cup evoo, plus 1 T for shrimp
1/4 + cup grape tomatoes, halved
1 cup freshly cooked or canned white beans
1/2  cup (4 oz) Parmesan, cut in small dice
1/4 cup fresh dill, chopped
1/2 (300 gr) pound large shrimp, peeled and deveined

Place shallots and garlic in mixing bowl. Add pinch of salt, mix. Add lemon juice, stir and slowly whisk in evoo. Ad tomatoes, beans, Parmesan, dill. Mix well and set aside.

Heat remaining 1 T evoo in saute pan. Add shrimp and cook, turniing until pink and cooked through, about 3 mins. Do not overcook. Season to taste with s &p. Add warm shrimp to prepared mixture and toss. Serve immediately.

Serves 2 for lunch

Salads - Chicken Salad with Strawberries

1 2 1/4 lb. roasted chicken, chilled
1 5 oz package mixed greens (8 cups)
2 c fresh sliced strawberries or blueberries
4 oz Gorgonzola or blue cheese, crumbled
1/2 cup honey-roasted cashews
1 lemon halved
3 T olive oil
1/4 t salt, 1/4 t pepper

Remove and discard skin. Shred meat (3 1/2 cups). Place greens on platter. Top with chicken, fruit, cheese, nuts. Drizzle w juice from lemon and oil. Sprinkle with s & p. Serves 6.

Salads: Fennel & Endive Salad with Orange Vinaigrette (Serves 6)

1 navel orange
1 1/2 T white wine vinegar
1/4 t s, 1/4 t p, 3 T evoo
2 med fennel bulbs, stalks discarded
2 Belgian endive, trimmed

Finely grate 2 t zest from orange;  squeeze 1 T juice into large bowl.  Whisk in zest, venegar, s, p, oil until well combined.  Cut fennel lengthwise into very thin slices.  Halve endive lengthwise, halve drosswise and cut lengthwise in 1/4" strips.  Add vegs to vinaigrette, toss to combine.  Chill covered 15 mins to allow flavors to develop.

Salads - Apple, Dried Cherry, Walnut Salad w/ Maple Dressing

Maple Dressing:
3 T white wine vinegar (champagne, if poss)
1/4 cup mayonnaise
1/4 cup maple syrup
2 t sugar
1/2 cup vegetable oil

Whisk mayonnaise, maple syrup, vinegar, and sugar in med bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with s & p. (Dressing can be made 3 days ahead. Just cover and refrigerate. Rewhisk before using.)

5 oz mixed baby greens (8-10 cups)
1/2 c dried tart cherries or cranberries
2 Granny Smith apples, cored, cut into matchsticks
1/2 cup chopped walnuts, toasted

Toss greens, apples, cherries and nuts in large bowl to combine. Toss with enough dressing to coat. If desired, sprinkle with more walnuts and serve. Serves 6.

Salads - Tomatoes with Tarragon

Not really a salad, but a good tomato side dish. I like them on a buffet table.

2 T butter
3 pints cherry tomatoes, stemmed
2 T fresh tarragon leaves
S & P

Melt butter in heavy large skillet over medium heat. Add tomatoes and tarragon and saute until tomatoes are just hot, 3-5 minutes. Sprinkle with s & p, serve immediately. SErves 12.

Salads: Creamy Lemon-Dill Tuna Salad (6 Servings)

1 recipe dressing, below

1 15-19 oz can cannellini beans, rinsed and drained
1 12 oz can solid white tuna (water pack), drained and broken into chunks
1/2 cup halved red onion slices
1/2 cup bottled roasted yellow or red sweet peppers, drained and chopped
1 stalk celery, sliced
2-3 T capers, drained OR 1/2 cup stuffed green olives, sliced
1/2 5 oz pkg arugula baby spinach
2 large tomatoes, sliced
3 hard boiled eggs

Combine beans, tuna, and half the dressing.  Stir in onions through capers.  Serve over greens and tomato slices.   343 Calories per serving.

Creamy Lemon-Dill Dressing:  Combine 3/4 cup mayo, 1 T dijon mustard, 1 T lemon juice, 1 T snipped fresh dill, 1 T honey, 1/4 t salt, 1/8 t pepper.

Salad: Vegetable Bowls with Yogurt-Lime Dressing (Serves 4)

1 recipe dressing (below)
1 T soy sauce
1 T lime juice
1 t chili powder
1 t fresh oregano, snipped (or 1/2 t dried, crushed)
1 t evoo
1 lb. sweet potatoes (2-3 med), peeled and cut in 1" cubes
1 15 oz can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 med avocado, halved, seeded, peeled, chopped
8 large savoy cabbage leaves
1/4 cup thinly sliced green onions

Prepare dressing: (These ingredients are in addition to above) In samll bowl combine 1/2 cup plain low-fat yogurt, 2 T lime juice, 1 T soy sauce, 1 T chili powder, 1 clove minced garlic.  Whisk in 1/4 cup evoo until well combined.
In small bowl stir tog soy sauce through evoo;  set aside.  Place sweet potatoes in med microwave safe bowl.  Place beans in small microwave safe bowl.  Evenly spoon half the soy sauce mitx on potatoes, half on beans, toss to coat.  Cover bowls with vented plastic wrap, microwave potatoes at 100% 9 minutes till tender, stirring occasionally.  MIcrowave beans on 100% 1-2 mins until heated through, stirring once.  Divide potatoes beans, tomatoes, avocado among cabbage leaves.  Sprinkle with green onions.  Pass yogurt dressing and lime wedges.

Salad: Greek spinach-pasta salad with feta and beans (6 main dish servings)

1 5-6 oz pkg fresh baby spinach
1 15 oz can Great Northern beans, rinsed and drained
4 oz crumbled feta
1/4 cup dried tomatoes (not oil-packed), shipped
2 green onion, chopped
2 cloves garlic, minced
1 t finely shredded lemon peel
2 T lemon juice
2 T evoo
1 T snipped fresh oregano
1 T snipped fresh lemon thyme or thyme
1/2 t kosher salt or sea salt
1/2 t freshly ground black pepper
12 oz dried cavatappi or farfalle
Shaved parmesan

In large serving bowl, combine spinach thorugh black pepper.  Cover, let stand at room temp for up to 2 hours, stirring occasionally.  Shortly before serving cook pasta al dente.  Drain, reserving 1/4 cup of cooking water.  Toss cooked pasta and pasta water with spinach mixture.  Serve warm or at room temp.  Top with shaved Parmesan.   408 calories per serving.

Salad: Pea-Potato Salad

Toss together chopped cooked red-skin potatoes, thawed green peas, Kalamata olives, and tomatoes.  Serve over crunchy romaie and drizzle with balsamic vinaigrette.

Salad - Smoked Trout and Bean Salad

5 Tablespoons ev olive oil
3 Tablespoons minced shallot
1/4 teaspoon finely grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large (15-19 ounce) can white beans, rinsed and drained
2 smoked trout fillets (1/2 pound total - about 500gr)
1 bunch watercress, tough stems discarded
1 head Bibb lettuce, torn into bite-size pieces

Bring oil through pepper to simmer in 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor. Toss together trout, watercress, lettuce, and bean mixture in serving bowl. Serves 4 as main course.

Salad - Roasted figs with baby greens and honey vinaigrette

Serves 2
4 small fresh black mission figs, stemmed
Kosher salt, fresh ground black pepper
3 T orange blossom honey
1 T warm water
1/2 lemon, juiced
2 cups baby mixed greens
1 handful each: assorted fresh herbs, eg parsley, basil, chives; finely chopped
4 ounces gorgonzola, cut in big chunks

Preheat oven to 400 F. Cut small X in top of figs and squeeze gently to crown it slightly. Put figs on sheet pan, drizzle with oil, season with s & p. Bake until soft and caramelized, abt 15 mins.

Put greens and herbs in a bowl, drizzle with a little olive oil, season with s & p. Toss gently with your hands.

In small bowl, combine honey, water, lemon juice; whisk with fork to combine. To serve, divide greens between 2 plates, mound chunks of gorgonzola cheese on each side of each and place 2 roasted figs in the center of each salad. Drizzle with warm honey vinaigrette.

Salad - Grilled Plum Salad with Aged Gouda and Pecans


2 T sherry vinegar
1 t honey
3/4 t kosher salt
Freshly ground black pepper
3 T evoo

Whisk vinegar through pepper in large bowl. Gradually whish in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.


4 ripe plums (about 1 pound), pitted and quartered
1 t evoo
Kosher salt, Freshly ground black pepper
3 cups torn escarole leaves (abt 1/2 head)
1 bunch watercress, washed, dried, stems trimmed (about 3 cups)
4 ounces aged Gouda cheese, thinly sliced
1/4 cup pecan halves, toasted

Heat a grill pan over med-hi heat. Brush plums with olive oil and sprinkle with s & p. Grill plums until slightly soft, abt 1 minute per side. Cut plum wedges in half crosswise and toss with dressing. Set plums aside to marinate in dressing for 15 minutes. (Salad can be prepared up to this point 1 hour before serving).

Right before serving, toss greens with plums and dressing. Divide amonth 4 serving plates and scatter cheese and pecans over the tops.

Salad - Grilled Halibut Salade Nicoise

1 clove garlic
1/4 t salt
5 T evoo
6 T fresh orange juice, + more to taste
1/4 cup white- or red-wine vinegar
1 T Dijon mustard
1 1/2 pound red potatoes, scrubbed and halved (5-6 med)
1 1/4 pound green beans, trimmed
Juice 1 lge lemon
2 T evoo
1/2 t salt
1 pound Pacific halibut or striped bass
1/4 t coarsely ground pepper
1 head Boston lettuce
1 1/2 cups grape tomatoes
3 hard-boiled eggs, cut in wedges
1/4 cup Nicoise olives
1/4 cup finely chopped parsley

Vinaigrette: Peel garlic and smash. Using fork, mash garlic with 1/4 t salt in small bowl to form a coarse paste. Whisk in 5 T oil. Add 6 T orange juice, vinegar, mustard; whisk until well blended. Taste and whisk in up to 4 T more juice to mellow flavor; season with more salt if desired. Set aside at room temp.

Salad: Bring 1" water to boil in large saucepan fitted with steamer basket. Add potatoes, cook until tender, 10-15 mins. Remove to cutting board. When cool enough to handle, slice and place in a shallow bowl, drizzle with 1/3 cup vinaigrette. Set aside.

Add beans to steamer basket, cook until bright green and just tender, 4-6 mins. Rinse in colander with cold water until cool. Drain well. Place in med bowl and toss with 2 T vinaigrette.

Combine lemon juice, 2 T oil, 1/4 t salt in study sealable plastic bag; shake until salt dissolves. Add fish and marinte for up to 20 mins while you ready the grill. Preheat grill to med-high for 10 mins, then reduce heat to med. Drain fish, pat dry with paper towels. Season with remaining 1/4 t s, 1/4t p. Oil gril rack. Grill fish, turning once, until browned and just cooked through, 4-5 mins/side for halibut, 3-4 for bass.

Arrange lettuce leaves on a large serving platter. Arrange fish (whole or flaked into large chunks), potatoes, beans, tomatoes on top. Drizzle with reaining vinaigrette. Garnish with eggs, olives, parsley, pepper to taste.

Salads: Chicken, Squash, Chickpea Salad with Tahini Dressing

To serve 4:
1 medium butternut squash (about 2 pounds), peeled, seeded, cut into 1" pieces
4 T olive oil
Kosher salt & black pepper
2 6 oz boneless, skinless chicken breasts
1/3 cup tahini
2 T fresh lemon juice
1 t dried oregano
12 oz romaine hearts, cut into strips (about 9 cups)
1 15.5 zo can chickpeas, rinsed (I used cannelini beans)
1 cup pita chips, broken
2 T chopped fresh chives

Heat oven to 425 F, with racks in upper and lower thirds.  On a rimmed baking sheet, toss squash with 2 T oil, 1/2 t salt, 1/4 t pepper.  Roast on bottom rack, tassing once, until tender, 25-30 minutes.
Place chicken on second rimmed baking sheet and coat with 1 T oil, 1/4 t salt, 1/4 t black pepper.  Roast on top rack until cooked through, 15-20 minutes.  Let cool slightly and slice.
In small bowl, whisk together the tahini, lemon juice, oregano, 1 T oil, 1/3 cup water, 1/4 t s, 1/4 t pepper.  Divide lettuce among plates;  top with squash, chicken, chickpeas, pita chips, and chives.  Serve with dressing.

Salad: Asparagus and Mushroom Salad with Parmesan

From Gourmet Magazine:

1 pound med-to-thick asparagus, trimmed
1/2 pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 T fresh lemon juice
2 t Dijon mustard
1/2 t salt
1/3 cup extra virgin olive oil
Freshly ground black pepper
1 bunch watercress, coarse stems discarded (I used mache)
1/4 pound piece Parmesan, room temp

With a sharp knife, cut asparagus diagonally into very thin slices and transfer to large bowl. Halve large mushrooms, slice all very thin and add with radishes to asparagus. Toss gently. In a small bowl, whisk together lemon juice, mustard, and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus and toss gently. Grind pepper over salad. Spread watercress on a platter and top with salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad. Serves 6.

Salad - Layered Sea Salad (Serves 8)

1 8 oz bottle bacon & tomato dressing
1/2 cup sour cream
2 cups (8 oz pkg) corkscrew noodles, cooked and drained
1/4 cup chopped parsley
3 cups shredded lettuce
2 cups chopped cucumber
1 1/2 cups celery slices
3 cups chopped tomatoes
1 pound cleaned shrimp
Combine sour cream and dressing;  chill.  Combine noodles & parsley.  In 3 1/2 qt. bowl, layer lettuce, cue, noodle, celery, tomatoes, shrimp.  Serve with dressing.

Salade with caramelized pecans

2/3 cup pecan halves
2 t butter
1 T sugar
1/8 t salt
1/8 t cayenne

Place pecans in a skillet and cover barely with water. Bring to simmer over high heat and drain immediately. Place pecans back in the pan with the rest, cook over med to high heat, stirring until they brown and the mixture caramelizes, then place on a plate to cool.

1 very large apple (1/2 lb), pref Russet or Golden Delicious, mixed with 1 T lemon juice to prevent discoloration
8 cups salad greens (pref the white center of curly endive or escarole) cut into 1 1/2-2" pieces, washed and thoroughly dried in a salad drier
3 oz. semi-dry or hard goat cheese, crumbled into pieces of about 1/2"

3 T oil (mixture of walnut or hazelnut and canola)
1 T sherry vinegar
1/4 t salt
1/2 t freshly ground pepper

WAsh apples, cut them into halves, remove cores. Cut into 1/2" slices, stack the slices and cut into 1/2" strips. Mix with lemon juice and set aside.

Wash and dry salad greens. Crumble goat cheese into 1/2" pieces and set aside. Mix together dressing ingredients.

At serving time, toss greens with dressing and arrange on 8 plates. Sprinkle with apple strips, cheese, and pecans. Serve immediately.

Salads - Endive, Pear, and Gorgonzola

Thank you, Emeril!

4 large Belgian endive blubs, 16 oz total, thinly sliced crosswise
6 oz watercress or baby spinach
1 bunch (6 oz) radishes, thinly sliced
4 cups diced pears (about 3)
6 oz Gorgonzola, crumbled
2 cups toasted walnuts
1 T honey
2 t minced shallots
1 t minced garlic
1/2 t Dijon mustard
1/4 cup white wine vinegar
3 T cider vinegar
1/2 cup walnut oil
1/4 cup olive oil
1/4 t salt
1/4 t black pepper

Combine endive through Gorgonzola in large bowl. Sprinkle walnuts on top, cover, and refrigerate until ready to serve.

Combine honey through mustard in small bowl, whisking to blend. Add vinegars and whisk to incorporate. Grad whisk in walnut oil, followed by olive oil. Season with s & p.

When ready to serve, drizzle vinaigrette over salad and toss to coate evenly. Serve immediately. Serves 6-8.

Salad: Leek/Potato salad

1 1/2 pounds new potatoes
1 pound young leeks
2-4 T parsley, chopped
3 T olive oil
S & p
4 T oil de truffe

Cook potatoes in boiling salted water 20 mins till tender. Cut leeks in 2 1/2 cm. pieces, wash, cook in boiling salted water, 5-7 mins till tender. Put parsley through s & p in bowl. Drain potatoes, slice thickly, and stir in sauce while still warm. Drain leeks and stir with potatoes. Correct seasoning. To serve, sprinkle with truffle oil. Serves 4.

Salad: TAco Caesar Salad

Salad to serve 6-8

Chop 1 onion, 4 tomatoes
Tear/chop 1 large head of lettuce and 1 small Romaine
Toss with 4-6 oz. grated cheddar cheese and 1 large avocado sliced.
Brown 1 pound ground chuck; drain.
Add 1 15 oz can drained kidney beans; 1/4 t salt, chili powder & taco sauce/tabasco to taste
Add meat to salad (still warm); and 4 oz oil/vinegar dressing, small bag taco chips.

Salad - Spinach and Strawberry Salad

1/2 shallot, minced (1 T)
2 T raspberry vinegar
1/4 cup evoo
6 ounces baby spinach leaves
5 fresh strawberries
1/3 cup sliced almonds
2 ounces goat cheese

Combine shallot and vinegar in small bowl. Slowly add evoo while whisking. Place vinaigrette in the fridge until ready to serve

Roughly chop or tear spinach into large julienne strips. Place in large bowl. Prep remaining components: slice berries into thin round slices (( halve them); toast almonds by spreading on a cookie sheet and placing in 375 F oven for 5 mins. Crumble cheese into med chunks.

When ready to serve, add berries, almonds, cheese to greens and lightly mix. Add dressing slowly - you may not want to add all the dressing. Gently mix and serve. Serves 4.

Salad - Warm Potato & Tuna Salad

Serves 4

50 gr new potatoes, halved lengthwise if large
2 T pesto
4 T olive oil
8 cherry tomatoes
175 gr canned tuna
200 gr green beans, halved
Couple of handfuls of spinach, preferable baby leaves; tear if larger

Put potatoes in pan of boiling water, bring back to boil and simmer 8-10 mins until tender.
Meanwhile, mix pesto and oil to make dressing. Halve the tomatoes, drain and flake tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.

Drain potatoes and beans and tip into a salad bowl. Stir in spinach so that it wilts a bit in the warmth from the veggies. Season with s & p. Scatter tomatoes and tuna on top, drizzle with pesto and gently toss everything together.

3/3/12  I made this with leftover duck without the pesto (altho David put some on his) and it was great.  The "serves 4" must mean as a first course - I made about the same measurements, or even a bit more, and it was a great meal for us.  Delicious!

Salads: Spiced Chicken Salad with Plums and Chickpeas (Serves 4)

1 small red onion, half coarsely chopped and half sliced
2 cloves garlic
2 T garam masala or curry powder
3/4 cup low-fat Greek yogurt
1/4 cup + 2 T red wine vinegar
Kosher salt, black pepper
1 pound boneless skinless chicken breasts (2-3)
2 T evoo
1 large head romaine lettuce, torn
1 15.5 oz can chickpeas, rinsed
1/4 cup sliced dried apricots
1 plum, pitted and thinly sliced

In a blender, puree chopped onion and garlic with garam masala, 1/2 cup yogurt, 1/4 cup vinegar, 1/2 t s, 1/4 t pepper.  Transfer to med bowl, add chicken and turn to coat.  Let marinate in the refrigerator for at least 1 hour and up to 1 day. Heat 1 T evoo in large nonstick skillet over medium heat.  Shake excess marinade off chicken.  Cook chicken until browned and cooked through, 6-7 minutes per side.  Let rest 5 minutes before slicing.
Meanwhile, in large bowl, whisk tog remaining 1/4 cup yogurt, 2 T vinegar, 1 T evoo with 1 T water, 1/2 t salt, 1/4 t pepper.  Add lettuce, chickpeas, sliced onion, toss to combine.  Top with sliced chicken, apricots, plum.

Salads - A Favorite Potato Salad

This salad is really excellent...
2/3 cup olive oil
6 T cider vinegar
2 T brown mustard
2 garlic cloves
4 t anchovy paste
3/4 pound green beans
2 pounds red potatoes
1 cup thin-sliced scallions
8 strips of bacon, cooked
1/2 cup grated Parmesan

Blend first 5 ingredients in blender till smooth. Season with salt and pepper. Cook beans, cool in ice water. Drain, cut in 2-3" lengths. Cook potatoes about 20 mins, drain, cool; peel and cut up. Place potatoes, beans, scallions, and 1/2 of the bacon and 1/4 of the cheese in a large bowl. Toss gently. Pour 1/2 cup of dressing over, toss gently. Season with salt and pepper. (Can be made 6 hours ahead, cover and refrig.) Sprinkle with remaining bacon and cheese and serve. Serves at least 6-8.

Salad - Grilled Leeks with Bacon Vinaigrette

4 medium leeks, trimmed to about 8 inches, split lengthwise, leaving root ends intact and discrding the touch outer leaves, washed well

6 slices lean bacon
1/4 cup balsamic vinegar
1 T Dijon mustard
1/4 cup minced parsley leaves
3 T minced onion
2 T minced chives
1/2 cup olive oil + additional for brushing leeks
Chopped tomato for garnish
1 hard-boiled egg, sliced for garnish

In a kettle of boiling salted water cook leeks for 6 mins, drain in a collander, refresh under cold water. In a skillet cook bacon over mod heat until crisp; transfer to paper towels to drain, reserving 2 t of the fat. In a bowl, whisk tog vinegar, mustard, 2 slices of bacon crumbled, parsley, onion, chives and add reserved bacon fat and 1/2 cup of oil in a stream, whisking until dressing is emulsified.
Brush leeks, patted dry, with additional oil and grill them, cut sides down on an oiled rack set 4" over glowing coals for 4 mins, until golden. Turn and grill 4 mins more. Transfer leeks to a plate, top with dressing, garnish with tomato, egg, remaining 4 bacon slices crumbled. Serves 4.

Salads - Grilled Asparagus with Salad

Serves 4.

1 pound asparagus
2 T Balsamic vinegar

Put asparagus in roasting pan and cook in 200 C oven 5-7 minutes till brown. Place on warm serving plate, add salad, sprinkle with vinegar and oil & serve.

Salad: greens, 1 hard boiled egg chopped, parsley, white wine vinegar, olive oil, s & p, large capers, croutons.

Thursday, August 20, 2009

Soup - Asparagus, Potato and Leek Soup

1 t unsalted butter
1 large leek, white and light green parts, washed and chopped
1 medium baking potato, peeled and cut into 1/2 " cubes
1/2 pound asparagus, ends snapped off, cut into 1" pieces
3 cups chicken broth
1/2 t grated lemon rind
3/4 t kosher salt
Freshly ground pepper to taste
1 t olive oil
8 shiitake mushrooms, stemmed and quartered
Melt butter in medium saucepan over low heat. Add leek and saute until soft, abt. 5 mins. Add potatoes, asparagus, broth, and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, abt. 15 minutes. Place soup in a blender and puree until smooth. Stir in salt and pepper, keep warm. Heat olive oil in medium nonstick skillet. Add mushrooms, saute until tender, abt 5 minutes. Ladle soup among 4 bowls. Garnish with mushrooms. Serves 4.

Soup - Corn and Bell Pepper Chowder

Serves 4

4 cups fresh or frozen (thawed) corn kernels, divided
2 cups low-salt chicken broth, divided
3 T butter
1 red bell pepper, chopped
1 5-6 oz Yukon Gold potato, peeled, cut in 1/2" cubes
3 large shallots, chopped
2 T whipping cream
Chopped scallions

Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over med-hi heat. Add next 3 ingredients - saute 5 minutes. Add 2 cups corn, 1 cup broth, and the puree from blender. Bring to simmer. Reduce heat to med-low, cover, simmer until potatoes are tender, about 10 mins. Mix in cream. Season chowder with s & p. Ladle into bowls, sprinle with onions.

Soup - Squash Soup with Goat Cheese and Chives

1 med (2 1/2 lbs.) butternut squash, halved lengthwise, seeds and fibers scooped out
3 1/2 cups chicken broth
1 1/2 t kosher salt, more to taste
Freshly ground pepper
3 ounces goat cheese
8 fresh chives or 2 scallions, green parts only, thinly sliced

Preheat oven to 400 degrees. Place squash on a baking sheet, cut side down, bake until very soft, about 1 hour. When cool enough to handle, scoop the flesh out and place in a food processor or blender. Process until pureed. Add chicken broth, s & p, process until smooth. Just before serving, scrape the soup into medium saucepan and place over medium heat until hot. Season with additional salt, if needed. Ladle into 4 bowls, crumble goat cheese into each. Garnish with chives and serve.

Soup - Tuscan White Bean and Tomato Soup

1 pound Great Northern beans
4 cups chicken stock
2 bay leaves
1/3 cup olive oil
3/4 pound onions, thinly sliced
4 medium celery stalks, thinly sliced
3 medium carrots, thinly sliced
1/3 pound pancetta in 1/4" dice
10 oz. smoked ham, coarsely diced
2 t sugar
4 garlic cloves, minced
5 pounds tomatoes, peeled, seeded, chopped
1/4 cup fresh lemon juice
Salt & Pepper
Minced fresh parsley

Soak beans in cold water to cover in stockpot overnight. Add stock and bay leaves to beans. Simmer until tender, about 1 hour. Heat oil in heavy large saucepan over med-hi heat. Add onions, celery and carrots and stir until softened and just beginning to color, about 5 minutes. Add pancetta and stir until translucent, about 3 minutes. Add ham, sugar, and garlic and stir 5 minutes. Stir in tomatoes and bring to boil. Reduce heat to simmer. Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.

Blend in lemon juice. Season with s & p. Let soup stand at room temperature several hours. Garnish with parsley before serving. Serves 6-8 as main course, 8-10 as first course.

Soups - Creamy sweet potato and rosemary soup

Serves 4-6

3 T unsalted butter at room temp
3 T olive oil
3 large or 6 small shallots, thinly sliced
2-3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 6" long stems fresh rosemary
2 pounds (2-3) sweet potatoes, peeled, trimmed and cut into 1/2" pieces
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese at room temp
3 T maple syrup

In 8 qt. stockpot, melt butter and oil over med-hi heat. Add shallots and garlic, season with s & p and cook for 3-4 mins until soft. Add potatoes, rosemary, and broth. Season with s & p. Bring mixture to a boil, reduce heat, and simmer until potatoes are very tender, about 20-25 mins. Turn off heat and remove rosemary stems. Using and immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with s & p to taste. Keep soup warm over low heat until ready to serve.

Soups - Giada's Chicken, Artichoke, and Bean Spezzatino

2 T evoo
4 oz. pancetta in 1/4" dice
2 med carrots, peeled and cut in 1/2" pieces
2 celery stalks, thinly sliced
1 onion, diced
3 garlic cloves, halved
1 t salt, 1 t black pepper
2 14 oz cans low-sodium chicken broth
1/2 cup packed fresh basil leaves, chopped
2 T tomato paste
2 t dried thyme
1 bay leaf
2 bone-in, skin-on chicken breast halves (1 1/2 to 2 pounds total)
12 oz frozen artichoke hearts, thawed and chopped into 1" pieces
1 15 oz can cannellini beans, rinsed and drained

In heavy 5-6 qt saucepan, heat oil over med-hi heat. Add pancetta and cook, stirring frequently, until brown and crispy, 6-8 mins. Using a slotted spoon, remove pancetta and set aside to drain on paper towels.

Add carrots through pepper to pan and cook until onion is translucent, abt 5 mins. Stir in broth through bay leaf. Add chicken and press to submerge. Bring liquid to a simmer, reduce heat to med-low and simmer, uncovered, turning chicken over and stirring occasionally for 20 mins. Add artichokes and beans and simmer until chicken is cooked through and liquid has reduced slightly, 10-15 mins. REmove chicken to a cutting board and let cool for 5 mins. Discard skin and bones and cut meat into bit-size pieces. Return to saucepan and simmer 5 mins until warmed through. Discard bay leaf. Season spezzatino with S & P, if needed. Ladle into bowls and garnish with pancetta.

Soup - Jeanne's Minestrone di Romagna

1/3 cup olive oil
3 T butter
1 cup thinly sliced yellow onion
1 cup diced carrots (1 lge)
1 cup diced celery (3 stalks)
2 cups peeled, diced potatoes (2 lge)
1 1/2 cups canned cannellini beans
2 cups diced zucchini (2 med)
1 cup diced green beans
3 cups shredded cabbage
2 cups canned beef broth (I used chicken)
4 cups water
3/4 cup canned itlaian tomatoes with juice
1/2 cup freshly grated Parmesan

Put oil, butter, and onion in pot over med low heat until onion wilts and is pale gold, but not browned. Add carrots, cook 2-3 min, stirring once or twice. Repeat this procedure with the celery, potatoes, zucchini, and green beans, cooking each one a few minutes and stirring. Add shredded cabbage, cook about 6 mins, stirring occasionally. Add broth, some Parmesan cheese crust, tomatoes and juice, bit of salt. (I also like to add some paprika). Cover and cook at very slow boil for at least 3 hours. If necessary, you can stop the cooking at any time and resume later. Cook until soupy thick, adding water if necessary (not broth). Fifteen minutes before the soup is done, add beans. Just before turning off the heat, remove the crust, swirl in grated cheese, taste and correct for salt.

Soups: Chunky Vegetable-Lentil Soup (Serves 6)

1 T evoo
1 medium onion, cut into thin rings
1 clove garlic, minced
1 cup dry green (French) lentils, rinsed and drained
1 lb. whole small mushrooms (or halve/quarter larger ones)
4 medium carrots, thinly sliced (2 cups)
2 stalks celery, chopped
4 cups water
1 14 oz can vegetable broth
1/2 t salt
1/4 t pepper
1/4 head napa or red cabbage, sliced into strips (2 cups)

In 4 quart saucepan heat oil over med heat.  Add onion and garlic, cook 4-5 mins until onion is tender, stirring occasionally.  Stir in lentils, cook and stir 1 min.  Add mushrooms through pepper, bring to boil.  Reduce heat and simmer, covered, about 25 mins until lentils are tender.  Divide among soup bowls, top with cabbage.  185 calories per serving.

Soups: Shrimp and Sausage Cioppino by Giada (Serves 4)

1/4 cup evoo
1 large fennel bulb, trimmed and chopped into 1/2" pieces
4 garlic cloves, peeled and smashed
2 large or 4 small shallots, chopped
1/2 t kosher salt, plus 1/2 t
1/4 t ground black pepper, plus 1/4 t
1 pound spicy Italian turkey sausage links, casings removed
2 cups white wine, eg Pinot Grigio
1/4 cup tomato paste
3 cups low sodium chicken broth
1 bay leaf
1 pound large shrimp, peeled and deveined
1 15 oz can cannellini beans, rinsed and drained
1 cup fresh basil, chopped
1 T chopped fresh thyme leaves

In a Dutch oven or large saucepan heat oil over med-hi heat, add fennel, garlic, shallots, 1/2 t salt, 1/4 t pepper.  Cook, stir occastionally, until slightly softened, about 4 mins.  Add sausage and break into 1/2" pieces with wooden spoon.  Cook until brown, abt 5 mins.  Add wine, scrape up brown bits on the bottom of pan with wooden spoon.  Stir in tomato paste, chicken broth, bay leaf - bring to simmer, cover and cook 10 mins.  Uncover pan and add shrimp, beans, basil, thyme.  Simmer uncovered until shrimp is pink and cooked through, about 4 mins.  Remove bay leaf and discard.  Season with add'l s & p.  Serve with crusty bread.

Soups: Radicchio Soup (Serves 4)

1 pound radicchio (455 g)
3 T + 1/4 cup evoo, divided  (45 + 60 ml)
1 large clove garlic, chopped
1 small red onion, chopped
1 15 oz can tomato sauce (425 g)
3 cups water (700 ml)
S & P to taste
4 cups cubed crusty Italian bread (225 g)
3/4 cup Parm-Reggiano (60 g)
1/3 cup fresh basil (14 g)

Wash radicchio, quarter and remove cores.  Chop coarsely.  Place 3 T evoo -onion with radicchio in soup kettle.  Set over med heat, saute 10 mins until softened.  Add tomato sauce and water, season with s & p.  Bring to simmer and cook gently for 5 mins.  Meanwhile, toss bread cubes with remaining 1/4 cup evoo  Saute in large pan set over med-hi heat until cubes are golden, turning them frequently.  (Make ahead to this point).
Heat soup.  Add PR and basil and stirr until cheese melts.  Place bread cubes in bottom of 4 soup bowls, pour soup over bread, serve immed with more PR at table.

Soups - Veggie Fish Chowder

1 pound firm-textured white fish, in 4 pieces
Freshly ground black pepper
2 medium carrots, thinly sliced
1 cup sugar snap peas, halved diagonally
1 T olive oil
1 14oz can vegetable broth
2 1/4 cups water
1 4 oz pkg butter-and-herb-flavored potatoes
Shaved Parmesan

Season fish lightly with pepper. In 4-qt. Dutch oven, cook fish, carrots, and peas in hot oil over medium high heat for 3 mins. Add broth and water, bring to boil, reduce heat, simmer, covered, for 3 mins or until fish flakes when tested with a fork. Place mashed potatoes in small bowl. Carefully remove 1 1/4 cups hot broth from Dutch oven, stir broth into potatoes - mixture will be thick. Divide mashed potato mixt among four bowls. Break fish in bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with s & p. Serve with parmesan cheese.

Soup - Greek Lentil Soup

In 3 quart saucepan, heat 1 T olive oil over med heat. Add 1 medium onion chopped; saute until transparent, about 3 mins. Add 1 clove garlic, minced, s&p, saute 3 mins, stirring occasionally. Add 1 stalk celery, diced, and 1 carrot, diced, saute 3 mins, stirring occasionally. Add:

4 c chicken broth
1 1/2 c canned tomatoes
1 c water
1 bay leaf
1 c dried lentils, rinsed
1/2 t dried basil, crushed

Bring to boil, reduce and simmer 35 minutes. Remove bay leaf and serve.

Serves 8.

Soup - Cioppino

1 pound fish fillets
1/2 sweet pepper in 1/2" squares
2 T finely chopped onion
1 minced garlic clove
1 T olive oil
1 16 oz. can tomatoes
1 8 oz jar tomato sauce
1/2 c. wine
3 T snipped parsley
1/2 t salt, dash pepper
1/4 dried oregano
12 oz. shrimp
1 7 1/2 oz can minced clams

In 3 qt. saucepan, cook pepper thru garlic in hot oil till onion is tender. Add tomatoes thru basil. Bring to boil, reduce heat, cover, simmer 20 minutes. Add fish cut in 1/2" pieces, shrimp,, undrained clams. Bring just to boil, simmer 5-7 minutes.

One of my favorite recipes, so easy and delicious. I add potates or pasta and a veg during the cooking time.

Soups: Fresh Mushroom/Shrimp Bisque (Serves 4)

1 pound fresh mushrooms, sliced
2 1/2 t salt, divided
1/4 cup chopped fresh onion
1/4 cup melted butter
1/4 cup flour
dash pepper
2 1/2 cups milk
1/2 cup whipping cream
2 cups chopped cooked shrimp (12 oz)
Cook mushrooms in 1 1/2 cups water and 1 t salt in covered pan for 10 minutes.  Drain, reserving liquid.  Set mushrooms aside.  Saute onion in butter until tender.  Blend in flour, pepper, and remaining salt.  Stir in reserved mushroom liquid and milk.  Cook over med heat, stirring constantly until mixture thickens and reaches boiling point.  Remove from heat.  Stir in mushroom, cream, shrimp.  Serve warm or chilled.

Soups: Bloody Mary Soup (Serves 6)

Mix 2 15 oz cans tomato juice with 1/4 cup vodka, 2 t Worcestershire, 1/2 t s, 1/4 t p.  Warm over medium heat 10 minutes. 

Soups - Salmon, Sweet Potato, Broccoli Chowder (Serves 4)

1 large onion, chopped (about 2 cups)
3 T unsalted butter
 1/4 cup flour
3 cups chicken broth
2 cups whole milk
1 large sweet potato, peeled and diced (1 1/2 cups)
1 bay leaf
1 t fresh thyme leaves
Kosher salt, black pepper
1 pound skinless salmon fillets in 1" pieces
1 small broccoli stalk, cut into pieces (about 1/2 cup)

In large heavy saucepan, over med heat, cook onion in butter until softened, about 5 mins.  Add flour, stir until smooth.  Whisk in broth and milk, add sweet potato, bay leaf, thyme, s & p.  Bring to boil, reduce heat, simmer, stirring occasionally, until potatoes are just tender, about 8 mins. Add salmon and broccoli and simer until salmon is cooked through and broccoli is tender, about 5 minutes more.

Soups - Sweet Potato and Leek Soup with Bacon and Chives

8 medium leeks, white parts only
12 strips double-smoked country bacon
6 T unsalted butter
2 med sweet potatoes, peeled and thinly sliced
6 cups chicken stock
Salt and freshly ground black pepper
3 T snipped fresh chives

Wash the leeks carefully to remove all grit, then thinly slice them. Fry the bacon over medium heat. As it cooks, drain off and reserve the fat, and remove the strips to a plate lined with paper towels. Set aside. Wipe the pan clean, add 2 T reserved bacon drippings along with butter. Over low heat, sweat the leeks, stirring occasionally until they are very soft, about 25 mins. Add sweet potatoes and stock, cover and bring to a boil. Reduce the heat and simmer, uncovered, until potatoes are very soft, about 35 mins. Transfer soup in batches to a blender or food processor and puree until smooth. Season with s & p to taste, stir in chives. To serve, ladle soup into bowls and top with crumbled bacon. Serves 4-6.

Soup - Basque Potato and Green Bean Soup

1 1/2 pounds russet potatoes, peeled and in 2" cubes
Kosher salt
6 cups water
1 pound green beans, trimmed, cut on slant in 2" lengths
6 T olive oil
6 large cloves garlic, thinly sliced
Freshly ground black pepper

Place potatoes, 1 T salt, and water in a large saucepan over med-high heat, cover and bring to a boil. Cook until potatoes are nearly soft through, about 15 mins. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 mins.
While beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about 5-8 minutes. Remove from heat and reserve.

When beans and potatoes are cooked, add garlic and olive oil to soup and stir. Season to taste with s & p, if desired and serve. Serves 6.

We added canned tomatoes and red pepper coulis (homemade). Thought it would be good with chicken or sausage in it.