Salad Tacos

                                 

                                                                        Salad Tacos

Called Salad Tacos because they are a salad in the Taco.

Ingredients:

Spread choices:

Hummus,  Tahini Sauce (not paste),  Baba Ganoush, Spread  

Lemony Salad,

Toasted chickpeas:

2 tablespoon EVOO

1 can chickpeas, drained and rinsed

1 teaspoon sumac

1 teaspoon cumin,

1/4 - 1/2 teaspoon salt

1 - 2 teaspoons sesame seeds

Assembly:

1/2 cup spread choice

1 tomato choice 

2 Turkish cucumbers

Large handful arugula 

1 - 2 tablespoons EVOO

1 - 2 tablespoons lemon juice

Garnish:

Scallions,, sliced in slivers,

Fresh herbs choice,  cilantro, Italian parsley, mint, dill,  Dukkah,  Zaatar, Tahinni, quick pickled onions, 

Directions:

Use the spread of choice.  Recipes are available online.

Drain can of chickpeas and rinse and drain well.  In a medium heat skillet, add oil and chickpeas and spices and salt, stirring frequently.  During the last minute add the sesame seeds.  Turn the heat off.

Toss the salad ingredients in medium bowl.  Lightly toast the tortillas until warm and pliable.  

Assemble:  Spread hummus, baba ganoush, onto the warm tortillas.  Top with warm chickpeas and a heaping mound of the salad.  Sprinkle with herbs and scallions.

Heirloom Tomato Sandwich

                                                Heirloom Tomato Sandwich
When tomatoes are at their peak, you can always cut them into thick slices and enjoy them atop apiece of toast—with a drizzle of good olive oil and a generous pinch of flaky sea salt. (You should do this!) But when you really want to make a meal of it, this sandwich will elevate those slices of summer's sweetness into a sandwich of your dreams. Take it outside and enjoy!
Makes up to 4 sandwiches on classic sandwich bread or small sandwich rollsor makes 2 large deli-style sandwiches on larger deli rolls.
Ingredients:
10-12 oz green cabbage, shredded
4 cups packed de-stemmed kale leaves, very finely chopped
1/4 cup Honey-Mustard Vinaigrette (plus more as needed), recipe follows
fine sea salt
freshly ground black pepper
2-4 soft sandwich rolls or ciabatta rolls, cut in half, or 4-8 slices good-quality sourdough or multigrain bread
8-12 oz feta cheese (or nondairy alternative), sliced in 1/4-inch pieces (make sure to buy a block, not crumbled)
1 large avocado, pitted and cut into thin slices
2-3 heirloom tomatoes (depending on their size), cut in 1/4-inch-thick slices
Pickled Onions, recipe follows

Honey-Mustard Vinaigrette

1 tbsp plus 1 tsp Dijon mustard
1/4 cup apple cider vinegar
1/4 cup raw honey
2 tbsp extra virgin olive oil
1 1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper

Pickled Onions

1/3 cup apple cider vinegar (or wine vinegar)
1/3 cup water
1 tsp sugar
1/2 tsp salt
1 large red onion, sliced to 1/4 inch

Directions:
Toss together the cabbage, kale and ¼ cup of vinaigrette to evenly combine. Season very lightly with salt and pepper, and add more dressing as needed to generously coat the slaw.

If you are using rolls, slice them open. If using sliced sandwich bread, toast it to ensure it can hold up the layers in this sandwich.
Evenly place the feta slices on the bottom half of each sandwich to evenly cover the bread, 2–3 ounces per sandwich.

Add avocado slices, spacing them slightly apart (about¼ of a large avocado per sandwich, or more if you wish). Top with tomato slices (cutting the slices in half if needed to fit the bread), overlapping them in places or stacking them. Give the tomatoes a modest sprinkle of salt.

Place pickled onions evenly over the tomatoes (I suggest being generous). Pile the dressed cabbage and kale slaw over the top. Close the sandwiches and use a serrated knife to carefully and cleanly slice each sandwich in half. Serve immediately or wrap tightly in parchment or other preferred wrap to take these sandwiches on the go.

NOTE: Adjust cuts and the quantities of ingredients for each layer to fit the type of bread that you are using and the number of sandwiches that you are making. Larger, deli-style rolls can accommodate more stacking. If you are using sliced bread, I recommend toasting it.

Honey-Mustard Vinaigrette: Whisk together the mustard, vinegar, honey, oil, salt andpepper in a small bowl or 2-cup liquid measure. Refrigerate,covered, for up to 2 weeks.

Pickled Onions: Combine the vinegar, water, sugar and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves.

Stir in the onion and cook, stirring occasionally, for 2–3 minutes, until the onion just begins to soften.

Add additional water if needed, depending on how large your onion is.
Transfer the onions and liquid to a jar and let stand to cool. Cover tightly and refrigerate for up to 1 week.

Raclette Dinner

Raclette Dinner

The original date of the publication of this recipe was February 19, 2009.  This recipe has 1,680 searches.

A Raclette Dinner is a great way to entertain.  Prior preparation is  at a minimum while guests do the rest of the work.

You will need:  Raclette maker or machine.

Wire cheese cutter will make your evening better

To serve four persons:

8 new potatoes 

1 1/2 pounds Raclette cheese, cut into 1/8" thick slices

1 small jar cornichons pickles

1 small jar pickled onions

8 ounces Bundnerfleisch or Viande des Grisons, cut in paper the slices.

Freshly ground black pepper

At the table, the raclette is served with small cornichons, pickled onions, country bread and boiled potatoes.  Buy the raclette from the best cheese monger.  Raclette de Calais AOP is the best cheese available.  Raclette Cheese is lactose free as that decomposes in the curing.

 

Juicy Burger ~ Humphus

Juicy Burger On French Bread With 

TruffleOil, Pine Nuts, Apple Plum 

Caramelized Onions, Pickled 

Onions, And Frito Breadcrumbs

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This is the last of the recipes from my class with Katherine Humphus.   Katherine was a celebrity chef on the TV Game Show of Guy Fierie, Grocery Games.  The recipes of this week won Katherine $1600.00.

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Ingredients:
Burger Patty Recipe:
1 lb. ground beef  80/20
2 tablespoons garlic, minced
1 tablespoon onions, raw and diced
 Salt, pepper
1tablespoon chili oil
2 tablespoons Frito crumbs, placed in food processor
   and grind to texture of bread crumbs
1/4 cup butter

Directions:
Combine all ingredients together.  Form 8 oz. patties, sear in hot cast iron skillet.

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Pine Nuts:
1/4 cup pine nuts

Directions:
Lightly toast pine nuts in the oven at 350 degrees for about 10 minutes.

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Apple Plum Caramelized Onions

1/4 cup apple plum baby food
1 onion
1/4 cup Marsala wine
1 tablespoon olive oil
Salt, pepper

Directions:

Begin Caramelizing onions in olive oil, salt and pepper.  Once onions begin to soften, add wine and continue to cook for 6 more minutes.  

Let wine reduce slightly, (2 more minutes) and add apple plum baby food.  Cook for 2 more minutes.  Taste for seasonings and remove from heat.

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Quick Pickled Onions:

1 onion, peeled and sliced

2 cups red wine vinegar

1 cup sugar

Boil red wine vinegar with sugar.  Add raws sliced onions and boil for 1 minute.  Turn of and let cool in liquid.

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French Bread With Truffle Oil

Drizzle French bread sliced horizontally in half with truffle oil, and season with salt and pepper.  Grill on hot grill until toasty.

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Assemble Burger: Place patty on top of one piece French Bread, add apple plum caramelized onions, pickled onions, and pine nuts.  Place other piece of French bread on top.  Serve!