From Gioia restaurant. delicious  great with just about anything or by itself .

Ingredients:

  • Avocado sliced
  • arugula
  • golden raisins
  • Farro cooked
  • radish sliced thin
  • Pecorino cheese shaved
  • almonds toasted, chopped
  • shallot
  • sherry vinegar (walnut oil if available)

Chicken salad sandwich

July 2, 2020

WSJ Caroline Glover 2019, serves 4

  • 2 lb rotisserie chicken
  • ½ Shallot minced
  • kosher salt
  • 2 TB rice vinegar
  • 1/2 – 2/3 C mayonnaise (or aioli)
  • 3 TB Dijon mustard
  • 1/3 C chopped cilantro
  • ½ C minced apricots
  • 1 TB dried English mustard powder
  • 4 ciabatta rolls
  • 1 yellow tomato sliced
  • 8 butter lettuce leaves
  1. pickle minced shallots 5 min (pinch salt, rice vinegar). Drain.
  2. tear chicken into bite size pieces. Add mayonnaise,mustard, cilantro, apricots and drained shallots.
  3. Halve ciabatta rolls, toast.
  4. spread chicken salad over bottom, top with tomato, add lettuce leaves.

Tuscan Bean Kale Soup

April 4, 2020

Samin Nosrat 2018, 5C ~ 4 servings

 

A. Sautée 15 minutes:

  • 1 small onion chopped
  • 1 stalk celery diced (1/3 C)
  • 1 C carrots diced
  • 1 Bay leaf

B. Hole in middle of pot, add & sautée 30 sec.

  • 1 TB oil
  • 1 garlic clove

C. Add tomatoes and cook until jammy (8 mins):

  • 1 C canned crushed tomatoes

D. Add beans & liquid & half of parmesan, 2 splashes olive oil (~¼ C) & simmer

  • 1 ½ C cooked cannellini beans (keep ½ C liquid)
  • 2 C chicken stock
  • ¼ ounce parmesan

E. Add Kale & cabbage simmer 20 min then Remove Bay leaf before serving.

  • Thin slice 3 C kale
  • 1 ½ C savoy or Napa cabbage

Waldorf salad

June 10, 2019

classic waldorf salad

  • 3 apples chopped
  • ½ C golden raisins
  • ½ C walnuts
  • 1 C celery
  • chicken (optional)
  • ½ C mayo
  • 1 tsp lemon juice

 

 

QED WSJ June 2-19

 

  • buy some crab cakes
  • shred or buy coleslaw mix  (cabbage, carrots, etc)
  • chopped mint

DRESSING – mix and let sit 15 minutes

  • ½ tsp lemon zest
  • ¼ C lemon juice
  • 2 tsp honey
  • 1 tsp Dijon
  • 1 small shallot chopped
  • 8 TB olive oil

QED WSJ June 2019 Svgs 4-6

1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes

Mix together:

  • 3 TB oil
  • 2 Tb red wine vingar
  • 2 C diced tomatoes
  • 1 ½ C diced cucumber
  • ½ C diced red pepper
  • ½ C diced yellow pepper
  • ¼ C diced red onion
  • ¼ C chopped fresh parsley
  • 2 TB chopped fresh mint
  • 4 Belgian endives, cleaned and separated
  • 1 C feta

Tarragon Dijon Chicken

January 17, 2019

Williams Sonoma? Svgs 4-6

INGREDIENTS

  • 3 TB oil
  • 2 LB ~6 skinless chicken thighs
  • 3 TB chopped shallots
  • 3/4 C dry white wine
  • 2/3 C chicken broth
  • 6 TB (3oz) Cream
  • 3 TB Dijon mustard
  • 2 TB chopped tarragon

DIRECTIONS

  1. 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
  2. Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
  3. Stir in 3/4C wine, simmer, reduce by half ~ 3min.
  4. Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
  5. Add Tarragon
  6. Return chicken to pan, cook until chicken warmed

5 Minute Hummus

January 16, 2019

The Week 2018.  Makes 4 Cups

INGREDIENTS

  • 1 garlic clove
  • juice 1 lemon
  • 1 (16oz) jar Tahini )or buy bulk at rainbow
  • 1 TBs salt
  • 1 tsp ground cumin
  • 1 -1½ C ice water
  • 2 (15 oz) cans drained, rinsed chickpeas

DIRECTIONS – use food processor

  • Garlic & lemon juice andTahini into bowl, salt & cumin.
  • Process until peanut buttery ~ 1 minute
  • Motor running, stream in ice water. Process until light & creamy and color of light sand
  • Add chickpeas and process 3 minutes, scrape side of bowl until hummus is smooth.

Buckwheat crepes

January 5, 2019

Brittany package buckwheat crepes: 8.5 oz  (75% / 6.4oz buckwheat , 25% / 2.1 oz wheat flour), 2.4 oz butter, 2 C water, 3 eggs

***OR***

1 C/120 g buckwheat, 1/2 C/60 g wheat flour, 2 eggs, 2.5 C buttermilk, 1/2 tsp salt (NYT)

***OR***

7 oz Buckwheat flour

1 3/4 oz wheat flour

1/2 tsp salt

2 eggs

1.5-2 C water

1.5-2 C milk

How to mix: flour into bowl, break eggs into bottom flour bowl, stir to mix, add milk, then add water.

Rest 2 hours or overnight.

cook with butter, fold into squares with cooked  center filled with ham, cheese, egg

(Salt, fat, heat, water?) Convection Roast 425º oven

Marinade whole chicken in bag /bowl: 2 TB salt &  2 Cups buttermilk. remove from buttermilk before roasting.

Tie legs, roast in cast iron skillet. Center rack.

Legs pointing Rear Left. 20 minutes reduce heat to 400º. Continue 10 minutes more.

Turn so legs face Rear Right, 30 minutes. or until done (knife between leg/thigh runs clear)

Rest 10 minutes.

Serve with Roasted Za’atar vegetable salad.