Carrot & Dal curry salad
May 10, 2016
sunset 2016. Serves 4-6.
- 1 C yellow split peas ( or black beluga lentils)
- 1 bay leaf
- 3 Tb lime juice
- ¾ tsp Madras curry powder
- 5 Tb olive oil
- 2½ C thin round sliced rainbow carrots ( ~1½ lbs)
- ¹⁄³ C course chopped cilantro
- ¼ C chopped green onions
- ¼ tsp pepper
- Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
- In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
- drainpeas & stir into carrot mixture. Let cool15 minutes.
- stir in cilantro & green onions.
Goat cheese Niçoise
May 10, 2016
sunset 2016. Serves 2
- 2 C watercress on a platter
- ½ lb cubed cooked Yukon Gold potatoes
- ½ lb steamed green beans
- ½ C halved cherry tomatoes
- 2 hardboiled eggs quartered
- ½ C pitted kalamata olives
- 7 oz Rosemary Chevoo or 5 oz fresh goat cheese
- dressing: ¹⁄³ C olive oil, 2tsp lemon juice, ¼ tsp each salt & pepper.
serve with ham & cheese baguette.
Herb & gruyère frittata
May 10, 2016
sunset 2016, regina’s. Preheat 400° Oven, medium cast iron or nonstick fry pan.
serve on bed of baby mâche tossed with olive oil, boar bacon and buttered seeded sourdough toast.
serve with rosé or Chardonnay ( Trefethen, martinelli, calera, Cakebread, flowers, rusack, reata).
- 1 C chopped onion
- 1½ Tbs coconut oil
- 10 large eggs
- 1 tsp kosher salt
- ½ tsp pepper
- 1 C herded gruyère cheese
- 1½ Tbs each chopped fresh sage and rosemary
- 2 Tbs. chopped basil
- In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
- combine eggs, salt & pepper in bowl, beat until just blended. pour into frying pan, sprinkle in cheese, sage & Rosemary. Stir with wooden spoon until mixture begins to set ~ 2 min.
- cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
- Sprinkle top with basil. cut into 6 slices, serve immediately.
Margarita
May 10, 2016
WSJ may 2016~Tommy’s Mexican restaurant SF
- 2 oz 100% agave tequila
- 1 oz fresh lime juice
- 1/2 to 1 oz agave syrup (1 part agave nectar + 1 part water)
Olsson Recipes 