Jul 08, 2009 -
When I lived in southern Spain, sometimes I would have a very simple supper of fruit, cheese, and veggies. Especially in the Summer when the heat is intense, a light, fresh meal is essential. This recipe for a sophisticated assembled salad takes that concept to the next level.
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Jul 07, 2009 -
Mushroom Berry Salad With CheddarFrom Food & Wine
INGREDIENTS6 tablespoons plus 1 teaspoon extra-virgin olive oil
1/2 small sweet onion, sliced into 1/4-inch-thick rings
Salt and freshly ground pepper
1 pound chanterelle or hedgehog mushrooms, stems trimmed and large mushrooms halved
1 tablespoon plus 1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
3 cups baby arugula
1 cup blackberries
1 cup raspberries
Four 2-ounce pieces of Cheddar cheeseDIRECTIONS
In a large skillet, heat 1 tablespoon of olive oil until shimmering. Add the onion rings, season with salt and pepper and cook over high heat until richly browned, about 2 minutes per side. Transfer the onion rings to a medium bowl.Add 3 tablespoons of the olive oil to the skillet and when it is hot, add the chanterelles and season with salt and pepper.
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Jul 07, 2009 -
Last week I was all about America's Independence Day, and this week I'm celebrating France's freedom. Bastille Day is July 14 and to commemorate the occasion, why not host an intimate weekend lunch? Like a chic Parisian, select a menu that's stylish yet casual, and wonderfully delicious.
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Jul 06, 2009 -
Grilled Tuna Salade NiçoiseFrom Gourmet
INGREDIENTSFor dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil
DIRECTIONS
Make dressing: whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.Prepare grill for cooking.
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Jul 06, 2009 -
Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days.
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Jul 06, 2009 -
Jicama ColeslawAdapted from Bobby Flay
INGREDIENTS1 large jicama, peeled and finely shredded
2 bunches of radishes, shredded
2 carrots, shredded
1 bell pepper finely sliced
1 cucumber, finely sliced
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
zest of two limes
2 tablespoons honey
1/2 cup olive oil, mild flavor
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves
DIRECTIONS
Prepare all of the vegetables and place in a large bowl. Whisk together olive oil, rice vinegar, lime juice, lime zest, honey, chili powder, salt and pepper.Dress the vegetables and fold in cilantro. Serve at room temperature.
Serves 8-10.
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Jun 30, 2009 -
Although I hold appreciation for foie gras bon-bons and osetra caviar, haute cuisine isn't the only food I'll open my heart (and stomach) to: Since I've never been able to outgrow my love for Americana staples such as processed cheese and the McDonald's Egg McMuffin, I simply embrace them.
Another big-chain menu item I crave? The enormous bowl of garden salad that's a part of every visit to the Olive Garden.
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Jun 30, 2009 -
Almost-Famous Garden SaladFrom Food Network Magazine
A riff on the famous garden salad served at the Olive Garden.
INGREDIENTSDressing:
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
Salad:
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese
DIRECTIONS
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.Serves 4.
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Jun 30, 2009 -
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Jun 29, 2009 -
Perfect Tomato SaladFrom Real Simple
INGREDIENTS1 1/2 pounds tomatoes, preferably a mix of colors and sizes
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher saltDIRECTIONS
With the tip of a paring knife, remove the stems from large tomatoes and slice them 1/4 inch thick. Leave grape or cherry tomatoes whole.Divide the tomatoes among individual plates, drizzle with the oil, and sprinkle with the salt.
Serves 6.
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