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This is along the lines of the thicker style blue cheese dressing, also known as Roquefort. Perfect for chunky vegetable salads, for dipping things in, or as the perfect dressing for the infamous “wedge” salad. It’s also great on baked potatoes. I like to use red wine vinegar, even though it tinges the dressing faintly pink. If you want pristine whiteness, just use white wine vinegar in lieu of red wine vinegar. Make this dressing whenever you have buttermilk on hand, because let’s face it, nothing uses a full quart of buttermilk (and it seems you can only get it in quarts nowadays). There is no salt added in this recipe as mayo and blue cheese both tend to be salty.
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Here is a riff on the famous New Mexican “Green Sauce” using end of season green Corno di Toro peppers and leeks, with a little almonds and maybe some honey for a Spanish inflection. Try this on just about anything from turkey and pork to fish and vegetables such as winter squash, or on eggs or potatoes. The original iteration has a little more heat and Southwest seasonings. Check it out on the website.
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This salad has plenty of crunch along with lots of flavor thanks to the quickled leeks, arugula, and dressing. You could add beets and/or a cheese like feta along with some pistachios maybe, but don’t add too many extras or the salad will become confusing to the palate and the flavors will be muddied.
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Tagged with: arugula • beets • cheese • garlic chives • green garlic • leeks • little gem lettuce • nuts • salad
This dish got its name when my wife would ask what’s for dinner and I’d say, “Seared fish with a small tomato salad”. Not small because I use small tomatoes, but because I never made that much of it. This salad depends entirely on the tomatoes, so use the best. I like to use several different types of heirloom tomatoes for the different colors and flavors they bring to the plate. This is the basic salad that I use to top seared fish, but see below for other uses.
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from Culinary Adventures with Camilla
Algerian Couscous with Saffron and Seared Cauliflower There seems to be as many recipes for Algerian couscous as there are Algerian cooks. I took bits and pieces from several recipes, adapting to what vegetables I had and the time I had. Since I didn’t have time to roast the cauliflower, I opted to sear and caramelize it. Delicious! Wash and chop the cauliflower into large bite-sized pieces. Melt butter in a large flat-bottom pan. Sprinkle in ground cumin, freshly ground sea salt and flower pepper. Add the cauliflower and cook till seared and nicely caramelized. Meanwhile cook the couscous. Bring 2 C water, a splash of olive oil, and a pinch of saffron threads to a boil. Add 2 C whole wheat couscous. Cover with a lid and remove from heat. Let stand for 10 minutes. Fluff with a fork. Gently stir in cauliflower, diced tomatoes, and sliced almonds. Season with salt and pepper to taste. Toss with olive oil and fresh squeezed lemon juice. Serve hot.
This stock first occurred one spring after market when I opened the refrigerator and found it full of whole and partial bits of green garlic and young garlic, leeks, scallions and spring onions as well as the tops I had saved, not to mention the halves of white and yellow onions. Everything was in great shape, but I needed room for the next batch of produce. So, I made stock. This recipe is sized down for the average kitchen.
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Tagged with: alliums • broth • green garlic • leeks • parsley • scallions • soup • spring onions • stock
Here is another mei quin and shiitake recipe. This version has a little more depth of flavor that comes from the Ground Bean Paste, and the shiitake flavor is less prominent. Although based on traditional Chinese techniques and ingredients, I doubt you’ll find it in any restaurant. My family loved it, even the kids.
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INGREDIENTS:
2 tablespoons cider vinegar 2 tablespoon white balsamic vinegar 1 tablespoon apple cider 1 teaspoon honey mustard or Dijon style mustardContinue reading »
Made to go with Apple Celery Almond and Cheese Salad, this dressing is a natural for anything sharp and nutty as well. Arugula, sprouts, escarole, all would be complemented by this dressing.
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These are a nice treat for breakfast or lunchboxes, and are not very sweet. This was originally a cake recipe that was frosted with a caramel icing, and can be used as a cake. Remove the cinnamon and vanilla and bake in small loaf pans as an unusual accompaniment for a cheese plate. Works well with sharp cheddars and brie.
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This is for the Romaine, Roasted Beets, and Apricot salad, but would be a nice sauce for grilled chicken with grilled apricots, or pork chops. It would also be nice with a salad of butter leaf lettuces with apricots and a small round of fresh goat cheese rolled in bread crumbs and baked until golden served with toasts.
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Tagged with: apricot • beets • butter leaf lettuce • chicken • pork • romaine lettuce • salad • shallots • vinaigrette
Wash artichokes under cold running water.
Pull off lower petals which are small or discolored.
Cut stems close to base. (Use stainless knives to prevent discoloration.)
Cut off top quarter and tips of petals, if desired. (Some people like the look of clipped petals, but it really isn’t necessary to remove the thorns. They soften with cooking and pose no threat to diners.)
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This recipe is for a salad that is used as a topping for breaded chops. The contrast between the hot crisp chop and the cool salad with its peppery bite and slight acid from tomatoes and vinaigrette makes for a wonderful dish. This salad is also excellent on its own, or as a topping for bruschetta.
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The arugula and celeriac share a bright sharpness, and both echo the warm nutty hazelnuts. A White Balsamic Hazelnut Vinaigrette is called for, but a modified Remoulade (less mustard, red wine vinegar or white balsamic vinegar instead of lemon juice) would work as well.
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Simple, basic, and full of flavors. Eat this as a salad off a plate or pile it onto very hot crostini so the heat can melt the cheese a little and wilt the arugula. Use using oil with a soft bite but big fruity flavor is a good idea here so it softens the bite of the arugula and doesn’t mask the nuttiness of the favas.
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I love arugula, and am always looking for new ways to use it. I find the arugula is sharp enough without the addition of cheese, and almonds are used instead of pine nuts, which are also a little sharp, but almonds “talk” to the nuttiness of arugula. A knife works best for this as a food processor over works the arugula and gives it a slippery texture, plus it tends to cook it a bit. Also, I enjoy the whole process of cutting the arugula by hand-the smell as you cut the leaves and nuts, the sounds-it is a form of meditation.
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Here’s a salad where textures, flavors, and colors all play off one another. Even the beets join in as the different color beets are seasoned with different types of vinegar. The dressing is a light creamy (yogurt) dressing flavored with garlic chives. The flavor and aroma are redolent of garlic, but do not have the heat of clove garlic.
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from http://culinary-adventures-with-cam.blogspot.com/2011/10/asparagus-fennel-leek-risotto.html
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For when you want something rich with big flavors. This is not a “diet” dish by any means. The recipe looks long, but it really does not take all that long to do this. You could cook all the components and make the custard the day before and then combine them and bake them just before dinner when you need them.
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This is a quick and easy sauce that is popular, even with those who do not usually care for sauces with tomatoes. The tomato and cream reduction give the sauce a sweetness, and the cream, butter, and garlic give it a nutty quality. I like this sauce for gnocchi, especially for those made with winter squash. For gnocchi, use the option where you add in some of the water from cooking the gnocchi. The starch in the water will add some viscosity, but it will thin out the cream enough so it will lightly nap the gnocchi and not mask the flavor of the squash.
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