Search This Blog

Friday, 20 October 2017

ROASTED FIG SALAD

ROASTED FIG SALAD


6 fresh figs, cut in half
½ cup goat cheese
Balsamic vinegar, as needed
2 lb. fresh spring mix
¾ cup craisins
½ cup walnuts
Granulated sugar, as needed
4 Oranges or another citrus, juiced, about 1 cup
1 fresh lemon, juiced
I fresh lime, juiced
2 tablespoons honey
¼ cup balsamic vinegar
1 tablespoon granulated sugar
Kosher salt, to taste
pepper, to taste

1.  Preheat oven to 425°F. Place figs cut side up, on a sheet pan.
2.  Sprinkle with goat cheese and drizzle with balsamic vinegar.
3.  Roast in the oven until slightly golden brown. Be careful not to overcook them or they
     will break down. When done, remove from the oven and set aside to cool.
4.  In a large bowl, mix together spring mix and craisins.
5.  In a separate bowl, toss walnuts and sugar and set aside.
6.  To make the dressing, mix together remaining ingredients.
7.  Toss the walnuts with the spring mix and add the vinaigrette just to coat the leaves. Toss well. 8.  Place greens on 4 salad plates and top with 3 fig halves on each plate of greens.


Wednesday, 18 October 2017

Watermelon Arugula and Pine Nut Salad

Watermelon Arugula and Pine Nut Salad

3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
2 tablespoons fresh oregano, chopped
1 teaspoon salt
6 tablespoons olive oil
9 cups cubed seeded watermelon, drained
18 cups baby arugula
1 cup pine nuts
1 cup crumbled feta
Coarsely ground black pepper to taste
salt to taste
1. Whisk together lemon juice, vinegar, oregano, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
2. Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and salt. 

Monday, 16 October 2017

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs




    Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

    1
    2 cups chickpeas, cooked
    2 tablespoons chopped fresh basil
    2 tablespoons chopped fresh Italian parsley
    2 tablespoons fresh lemon juice
    1 tablespoon olive oil
    1 small garlic clove, pressed
    1/3 cup (packed) freshly grated Parmesan cheese
    Coarse kosher salt
    1. Combine chickpeas, basil, parsley, lemon juice, olive oil, and garlic in medium bowl.
    2. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly.
    3. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. 

    Friday, 13 October 2017

    Frisee Avocado and Orange Salad

    Frisee Avocado and Orange Salad




    2 heads of frisée, trimmed and washed
    1 large navel orange, cut into segments
    ½ small jicama, peeled and diced
    2 avocados
    5 ounces raw pistachios
    1 tablespoon honey
    1 ½ tablespoon turbinado sugar
    1 ½ teaspoon smoked sea salt
    2 tablespoon champagne vinegar
    1 tablespoon lemon juice
    2 ¼ teaspoon sugar
    1 tablespoon shallot, finely chopped
    2 ¼ teaspoon mustard
    1 egg yolk
    8 ounces olive oil
    2 tablespoon lemon zest
    Salt and pepper to taste
    1. Preheat oven to 350°F.
    2. Line a sheet pan with parchment.
    3. Spread pistachios in a single layer on pan and toast for 7 minutes.
    4. Let cool and then add honey.
    5. Mix to coat evenly and spread in a single layer.
    6. Add sugar and smoked salt to coat evenly. 
    7. Bake for an additional 7-10 minutes. Let cool before using.
    8. Add all the rest of the ingredients except oil and 1 tablespoon of the lemon zest to a food processor.
    8. Process and then slowly add the oil.
    9. Strain through a sieve.
    10. Whisk in the remaining zest, adding salt and pepper to taste.
    11. Toss frisée, orange segments and jicama with enough vinaigrette to evenly coat.
    12. Add salt and pepper to taste.
    13. Cut each avocado in half and peel.
    14. Thinly slice each half leaving one end intact.
    15. Fan slices.
    16. Pile and arrange ¼ of salad on each plate.
    17. Sprinkle each salad with 1 ounce of candied pistachio and then add a fanned avocado half.
    18. Season avocado with sea salt if desired. Serve.

    Wednesday, 11 October 2017

    Corn Salsa

    Corn Salsa 

    2 cups frozen corn kernels, thawed
    1/3 cup chopped red onion
    1/4 cup chopped red bell pepper
    3 tablespoons chopped fresh cilantro
    2 tablespoons fresh lime juice
    1 to 2 tablespoons finely chopped jalapeno pepper
    1/2 teaspoon salt
    1/2 cup black beans, optional
    1. Combine all ingredients in a small bowl.
    2. Cover and refrigerate for 2 to 4 hours.
    3. Remove from refrigerator about 30 minutes before serving.

    Monday, 9 October 2017

    Vanilla Zabaglione with Raspberries

    Vanilla Zabaglione with Raspberries




    1 cup marsala
    1 cup sugar
    dash of cinnamon
    1 vanilla bean split and seeds scraped
    1 dozen large egg yolks
    1 cup heavy cream
    2 1/2 cups Amaretto cherries
    5 cups raspberries
    1. In a small saucepan, whisk the Marsala with the sugar, cinnamon, and vanilla bean seeds and bring to a boil. Remove from the heat.
    2. Meanwhile, bring a medium saucepan of water to a simmer; turn the heat to moderately low.
    3. Fill a large bowl with ice water.
    4. In a large stainless steel bowl, whisk or beat the egg yolks at low speed to break them up.
    5. Gradually add the hot Marsala mixture and beat until smooth.
    6. Set the bowl over the simmering water.
    7. Beat the egg yolk mixture until it is hot and foamy and leaves a ribbon trail when the beaters are lifted about 10 minutes.
    8. Don't cook the zabaglione for too long, or it will curdle.
    9. Transfer the bowl to the ice water bath and let stand, whisking the zabaglione occasionally, until cooled.
    9. Cover and refrigerate for about 1 hour, until thoroughly chilled.
    10. In another large stainless steel bowl, whip the cream to form firm peaks.
    11. Fold the whipped cream into the chilled zabaglione.
    12. Spoon the cherries into rocks glasses or bowls.
    13. Top with the zabaglione, garnish with the raspberries and serve.

    Friday, 6 October 2017

    Corn Salad with Cilantro Dressing

    Corn Salad with Cilantro Dressing


    1

    2 cups fresh corn, cut off the cob
    1/2 teaspoon minced garlic
    1/4 cup white wine
    3/4 cup finely chopped red bell pepper
    1/2 cup finely chopped red onion
    1/2 cup cherry tomatoes
    2 tablespoons rice vinegar
    2 teaspoons lime juice
    2 teaspoons chopped cilantro
    1 tablespoon chopped parsley
    1/8 teaspoon cayenne
    salt and pepper to taste
    1. In a medium-sized nonstick frying pan, heat the wine and braise the corn and garlic on medium-high heat until wine is totally evaporated.
    2. Toss in the bell pepper, tomatoes, and onion and saute for 3 minutes.
    3. Remove and let cool.
    4. Combine the rest of the ingredients and toss with corn and peppers.
    5. Best served at room temperature.