Flageolet Beans ~ Quick Idea

Flageolet Beans   Quick Idea

Ingredients:

Flageolet Beans

Roasted Red Pepper

Capers

Vinaigrette

Served on toast.

 

Caramelized Bacon And Fennel Salad With Honey Lemon Vinaigrette

Caramelized Bacon And Fennel Salad 

With Honey Lemon Vinaigrette

          

Salad:
1 bulb fennel, halved and cut into 1/2-inch wedges 5 slices thick bacon, cut across into thin strips
2 cloves garlic, minced
2 T. brown sugar
1 T. extra-virgin olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
5 oz. (about 6 to 7 cups) mixed salad greens
Vinaigrette: (Makes 1/2 cup.)
2 T. red wine vinegar 1 T. fresh lemon juice 1/2 tsp. honey
1/2 tsp. salt
1/8 tsp. freshly ground black pepper 1/4 cup extra-virgin olive oil

Serves 4.

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss together fennel, bacon, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the bacon is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
2. In a large bowl, place the salad greens, bacon and caramelized fennel. Toss the salad with enough of the Red Wine Vinaigrette to coat well; serve immediately.
3. To make the Red Wine Vinaigrette, mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Champagne Vinagrette

Chausid Champagne Vinaigrette

Ingredients:

1/4 cup white wine vinegar 

1/4 cup white champagne vinegar

1/2 cup olive oil

2 teaspoons sugar

1 small shallot, minced

1 teaspoon dijon mustard

Salt and pepper to taste

Directions:

Blend in blender.  Yield 1 cup.

Asparagus Egg And Bacon Salad With Dijon Vinaigrette

Asparagus, Egg And Bacon Salad 

With Dijon Vinaigrette 

This simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette has Spring written all over it!

Ingredients:

1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste

Directions:
Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Kale And Spinach Salad With Roasted Squash, Dried Cranberries And Goat Cheese W/ Light Mustard Vinaigrette

Kale and Spinach Salad With Roasted Squash, Dried Cranberries, And Goat Cheese With a Light Mustard Vinaigrette

Serves 6.
Ingredients:
Salad:
2 cups cubed butternut squash
1 T. olive oil
Salt and pepper to taste
4 cups finely shredded curly kale with ribs removed 
4 cups baby spinach leaves
2 oz. crumbled goat cheese
1/4 cup dried cranberries or cherries 
1/4 cup chopped toasted pecans
Vinaigrette:
1 T. minced shallots
1 T. Dijon mustard
1/4 cup red wine vinegar 
1/4 cup extra-virgin olive oil Salt and pepper to taste

1. Preheat oven to 400 degrees. Toss squash with olive oil and salt and pepper. Spread squash out in a single layer on a parchment-lined baking sheet and roast for 25 minutes or until tender, tossing squash cubes once. Remove and let cool to room temperature.
2. For vinaigrette, combine all ingredients in a small bowl and whisk until emulsified. Season to taste with salt and pepper.
3. Place kale in a large bowl and using your hands, massage the kale leaves to soften slightly. Add the cooled squash, goat cheese, cranberries and pecans. Drizzle with vinaigrette and toss to combine. Serve immediately. 

Fig And Blue Cheese Salad

Fig And Blue Cheese Salad

Ingredients:

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1/2 tablespoon whole grain mustard

Sea salt and pepper

6 slices bacon

1 1/2 tablespoon salted butter

1 crisp apple, such as Honeycrisp or Fugi,

    halved, cored and thinly sliced

1/3 cup toasted hazelnuts, chopped

2 cups mesclun greens

3 oz. Roquefort cheese, crumbled

1/2 lb. small seedless grapes, halved

4 fresh figs, cut into wedges

*

Directions: 

In a small bowl whisk the olive oil with the apple cider vinegar and whole grain mustard.  Season with salt and pepper.

In a large non-stick skillet, cook the bacon slices over moderate heat, turning until golden and crisp, about 5 minutes.  Transfer to a paper towel to drain.  Break the bacon into pieces.

In the same skillet, melt the butter.  Add the apple and cook over moderate heat until light golden, 3 to 4 minutes.  Stir in the hazelnuts and cook until deep golden, 1 to 2 minutes.  Let cool slightly.

Arrange the greens on a platter.  Top with the apple, hazelnuts, cheese, grapes, figs, and bacon.  Drizzle with vinaigrette and serve. 

Blueberry Vinaigrette

Blueberry Vinaigrette
Ingredients:
Blueberries
Olive oil
Balsamic or red wine vinegar 
Salt and Pepper

*

Directions:

using a 3:1 ratio blend oil with vinegar.

Add a handful of blueberries to a blender with vinegar and oil as well as salt and pepper.  Blend until mostly smooth.

Cucumber-Mint Salad With Creamy Lemon And Greek Yogurt Vinaigrette

Cucumber-Mint Salad with Creamy 
Lemon And Greek Yogurt Vinaigrette

A simple salad of cucumbers and fresh spearmint comes together perfectly with a lemony, creamy vinaigrette made from Greek yogurt.

INGREDIENTS:

Vinaigrette¼ cup extra-virgin olive oilZest of one medium lemon
3 Tbsp fresh lemon juice3 Tbsp Greek yogurt2 Tbsp minced shallots1 tsp brown sugar½ tsp Dijon mustard½ tsp kosher or sea saltFresh cracked black pepper, to taste

SALAD

3 medium cucumbers, sliced (about 4 cups) 
¼ chopped spearmint 
Kosher or sea salt, if necessary 

Directions:

In a bowl whisk together the vinaigrette ingredients. Chill until ready to serve.

Pat the cucumber slices dry between paper towels. Combine with the mint in a large bowl. Toss with the vinaigrette and season with additional salt, if desired. Serve chilled.

MAKE AHEAD: The vinaigrette can be prepared one to two days in advance.

Farro Salad With Blue Cheese, Pine Nuts, Tomatoes and Cucumber

Farro is a grain commonly eaten in European Countries.  It is boiled and combined with cheese and vegetables and served cold as a salad and in cooler weather faro is served cooked as in a rosotto, soups and winter comfort foods.  It looks much like a plump grain of wheat.  Vegetarians incorporate the grain in their diet for its nutritional value.


Ingredients

• For the Vinaigrette:
• 2 medium cloves garlic, minced
• 3 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
•  
• For the Salad:
• 10 ounces farro (about 1 1/2 cups)
• 4 cups water
• 1 small white or yellow onion, quartered
• 1 medium clove garlic, smashed
• 1 medium carrot, peeled and cut into large chunks
• 2 teaspoons kosher salt, plus more for seasoning
• 1 medium tomato, chopped
• 1 small seedless cucumber, finely chopped
• 1/4 cup minced, fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 1 1/2 tablespoons minced, fresh lemon thyme or regular thyme
• 3 ounces crumbled blue cheese
• 1/4 cup pine nuts, lightly toasted
• Freshly ground black pepper

Directions:

For the Vinaigrette: Whisk together ingredients for the vinaigrette in a small bowl, seasoning generously with salt and pepper. Reserve.

For the Salad: Place farro and water in a medium saucepan with onion, garlic, carrot, and 2 teaspoons salt and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer until farro is just tender, about 20 minutes. Drain, discard onion, garlic, and carrot and transfer to a bowl to cool.

Gently fold remaining salad ingredients into cooled farro. Add vinaigrette, starting with a few tablespoons at a time. Taste, season with salt and pepper, and add additional vinaigrette as needed. Serve immediately.

Cranberry Vinaigrette, Roasted Broccoli With Dried Cranberries And Pine Nuts, Stove Top Cranberry Sweet Potatoes

PHILLIS CAREY’S RECIPES OF THE WEEK

Phyllis is my favorite instructor at Great News Cooing School where I take an occasional class.  Her recipes are not the laboring type yet very tasty.  Enjoy!

November 24, 2013

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CRANBERRY VINAIGRETTE

Makes 1 cup.
3 T. red wine vinegar
2 T. honey
2 T. water
2 tsp. Dijon mustard
1/4 cup fresh cranberries 1 T. minced shallots
1/2 tsp. salt
1/2 tsp. freshly ground pepper 1/3 cup olive oil
Combine the vinegar, honey, water, mustard, cranberries, shallots, salt and pepper with the olive oil in a blender or food processor; puree until smooth. Refrigerate up to 3 days. Toss with lettuce or spinach and add nuts, fruit and/or cheese to your salad.

***

ROASTED BROCCOLI WITH DRIED CRANBERRIES AND PINE NUTS

Serves 4.
1 lb. bag broccoli florets Salt and pepper to taste 3 T. olive oil, divided use 2 cloves garlic, sliced 1/4 cup pine nuts
1/3 cup dried cranberries
1. Preheat oven to 400 degrees. Cut broccoli into small bit-size florets and toss with 1 T. olive oil and season with salt and pepper. Spread out on a parchment- lined baking sheet and roast for 15 to 20 minutes or until tender and browned.
2. Meanwhile, heat remaining 2 T. olive oil in a medium nonstick skillet over medium heat. Add the sliced garlic and pine nuts and cook until both are lightly brown, about 3 minutes. Add the dried cranberries and let rest until time to serve.
3. When broccoli is done, reheat the pine nut mixture and toss with broccoli; season with salt and pepper again and serve immediately.

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STOVE TOP CRANBERRY SWEET POTATOES

Serves 6 to 8.
3 T. unsalted butter or olive oil
2 1/2 lb. orange-fleshed sweet potatoes, peeled and cut into 1 inch slices 1/2 cup dark brown sugar
1/2 cup real maple syrup
1 cup dried cranberries
1 cup fresh orange juice
1/2 tsp. salt
1/2 tsp. pepper
Melt butter or heat oil in a deep large nonstick or regular skillet over medium heat. Add all the ingredients in the order listed. When liquid comes to a boil, lower heat to simmer. Cover and cook for about 40 minutes or until yams are tender. 

Asparagus With Red Wine And Olive Oil Vinaigrette

Today I am introducing the team which makes The Knotthole Bed and Breakfast such a unique experience. Husband Howard and wife Laurie each do what they do best incorporating their talents to make their guests feel so at home, pampered and well fed! From the minute you arrive at their home and receiving such a warm welcome, you truly are in awe of the setting and architecture. Gazing from the windows, Mother Nature has reserved the best display in each direction. Noticing the artistic touches of Howard added to the scape, one must sit and just absorb the harmony of man and nature. The interior of the home displays the melding of a collection of art. Paintings with Northwest depiction and ritual objects reminding of times past, beautifully adorn the walls. The home reveals the great talents of two wonderful people. Laurie has shared the five recipes which I have posted this week. I am hoping Laurie will choose to contribute again in the future as I respect her as one of the finest cooks anywhere.

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ASPARAGUS WITH RED WINE

AND OLIVE OIL VINAIGRETTE

1 lb. medium asparagus (approx. 36 spears)

1 T salt

1 T Dijon mustard

2 T red wine

2 T red wine vinegar

½ cup olive oil (do not use a heavy extra virgin)

¼ tsp salt

¼ tsp pepper

Bring 3 quarts water and 1 T salt to a boil. Prepare a large ice bath. Separate asparagus into 3 or 4 bunches and place each bunch in the boiling water. Use enough water so that it does not stop boiling when you add the asparagus. Cook until slightly crunchy – about 2 minutes if fine asparagus, 4 minutes for medium and 6 minutes for thick. When the spears are done, plunge them into the ice bath to stop the cooking but keep them bright green. When chilled, remove from ice and drain on a towel. Set aside until ready to serve

Just before serving, whisk together the mustard, red wine and red wine vinegar. Add ¼ tsp salt and ¼ tsp pepper. Slowly add the oil, drop by drop at first, taking care to allow the oil and other liquids to emulsify.

Arrange spears on plates, spoon some vinaigrette across each plate and serve at once. Could also add shaved parmesan cheese.

Peachy Vinaigrette

I am an owner of a new Vita-Mix with the tutelage of our children. It is amazing what this powerhouse of a blender can create. Green smoothies are the breakfast of choice in their homes and the benefits are very evident. Weekly I receive emails from the company with a recipe. Today this recipe arrived. Peaches are in abundance at this time in the northern Ohio area. I am off to the roadside fruit market to get the peaches as this sounds very delicious.

Peachy Vinaigrette Recipe

1.5 Peaches, washed with the pits removed

2 Basil leaves, chiffonade

2 Tablespoons Cider Vinegar

4 Tablespoons Olive Oil

1 Teaspoon Agave

Salt & Fresh Cracked Pepper

***

Add all of the ingredients into a blender. Blend until the desired consistency has been achieved.

Mix with a salad of baby greens, toasted pecans, dried cherries or cranberries and some fresh cut scallions. Enjoy the bounty of summer!!

Asparagus With Hazelnut Vinaigrette

Asparagus With Hazelnut Vinaigrette

Ingredients:

2 pounds fresh asparagus

2 tablespoons diced red pimiento

2 tablespoon crushed toasted hazelnuts

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HAZELNUT VINAIGRETTE

1/3 cup roasted or cold-pressed hazelnut oil

3 tablespoons sherry vinegar

Salt and pepper to taste

1 tablespoon capers

1 finely minced green onion

2 teaspoons minced fresh parsley

***

Directions:

Choose thick spears of asparagus. Align the asparagus at the tip end in a straight line. Creating pieces of equal size, cut away about 1 inch of the tough stalk end. Steam the asparagus, standing up in a tall covered pot or in a shorter pot with a hood created from aluminum foil. Steam in water that has a depth of about 1 inch. Steam for 5 minutes or until tender. Rinse immediately in ice water.

***

Whisk together all of the vinaigrette ingredients, mixing well. Arrange the asparagus on a platter and pour the vinaigrette over it. Chill 30 minutes before serving. Top with diced pimiento and hazelnuts, and serve. Serves 6 to 8.