Black Quinoa fennel salad
July 8, 2017
- 1 med fennel (10 0z) quartered, sliced thin
- 1 long or 2 short celery stalks cut this crosswise.
- 2 c cooked black quinoa
- ¼ C chopped parsley
- 2 TB chips chives
Dressing – mix together
- 2 TB lemon juice (1 lemon)
- 1 garlic clove
- S & P
- 5 TB oil
Quinoa Avocado Cucumber Chickpea salad
June 19, 2017
INGEDIENTS – mix together
- 2 C Cooked Quinoa
- 1 can drained chickpeas/garbanzo beans
- 1 avocado cubed
- 1 cucumber chopped
- 1 C cherry tomatoes halved
- Juice 1 lemon & 2 TB olive oil
- salt & pepper
Cassoulet Duck Confit
May 27, 2017
Chef Laurence Jossel. Use store bought duck confit (or chicken legs). January 9th traditional dish from Languedoc. Smoky French garlic sausage & slab bacon. Can make ahead then reheat (bread crumbs added last).Svgs 8. Oven 350°.
INGREDIENTS
- 5 TB OIL (3TB & 2 TB)
- 4 OZ pancetta diced into ½” pieces
- 1 med onion diced ½” pieces
- 1 LB dried Flageolots or Great Northern beans – rinse &picked, soak 2 hrs, drain.
- 4 sprigs thyme
- 1 QT (4 cups) chicken stock
- 1 head garlic- separate into cloves & peel
- 4 pcs duck leg confit
- ¾ LB smoky French garlic sausage, slice cross wise ½” thick
- 4 oz lean slab bacon cut into 1″ cubes
- 2 C coarse fresh bread crumbs (or Panko)
- 2 T chpd parsley
A. Saucepan / dutch oven: cook beans 1 hr
- 3 TB olive oil & pancetta – moderate heat, 5 minutes
- Add onions, stir until softened 7 min.
- Add beans (soaked, drained) thyme & 1 QT (4 cups) chicken broth
- Boil, reduce to simmer, cook 1 hour until beans al dente (or pressure cooker- use pre-soaked drained beans, add 4 cups stock, pressure cook 5 min, let cool down naturally.)
B. Add head of garlic cloves, simmer 15 min, discard thyme. Let cool, refrigerate over night (optional).
C. Preheat oven 350°. Rewarm beans.
- Transfer to deep baking dish or Dutch oven.
- Nestle in Duck legs confit, sausage & bacon
- Bake 40 min
- Remove from oven let rest 15 min. (or can refrigerate up to 2 days)
D. Cast iron skillet : crisp bread crumbs
- Moderate Hi heat, 2 TB olive oil & 2 C bread crumbs. Stir until brown & crisp 3 min.
- Sprinkle bread crumbs & parsley over cassoulet & serve
vin de Pays d’Oc
Scallion or Chives Mashed Potatoes
March 5, 2017
WSJ Feb 2017, Serves 6
- 3 Lbs Yukon Gold (peeled) and quartered
- 1½ C Whole Milk
- 2 bunches scallions (green onions) finely chopped
- 6 TB butter
- 1 tsp salt
- Bring potatoes in water to boil, reduce to simmer, uncovered 20 Min.
- Heat MILK until just comes to a simmer. Turn OFF heat, ADD SCALLIONS to milk.
- Drain cooked potatoes. Return pot, over low heat dry out a minute or so.
- Use masher or fork until potatoes almost smooth. ADD 4 TB cut BUTTER into potatoes, ADD milk, scallions & add 1 tsp salt. Continue to mash until potatoes are smooth.
- Transfer to a warmed bowl, make depression in middle, ADD 2 TB remaining BUTTER
Boursin Buttermilk Mashed Potatoes
December 27, 2016
serves 6-10. Bake 400° 40 min.
Cook Potatoes
- 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.
Add ingredients
- 2 pkgs herb garlic Boursin
- 4Tb butter
- ¹⁄³ C chopped chives
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- 1¾ C buttermilk – stir in until smooth & fluffy
Bake 40 minutes in 400°
- Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
- Remove foil, bake 10 min more.
Lentils and dried tomatoes
August 18, 2016
Use Italian Castelluccio (Umbria) brownish or French Puy, green lentils Serves 4
Oven dried tomatoes: (OR use sundried tomatoes – not in oil, soak dried tomatoes in oil & balsamic ) Preheat oven 275°, quarter tomatoes vertically, place skin side down on lined baking sheet. Sprinkle with thyme sprigs, salt, Drizzle oil & balsamic,. Roast 1 ½ hrs until semi dried, cool. discard thyme.
- 5 plum tomatoes
- 8 thyme sprigs
- 1 TB olive oil
- 2 TB balsamic vinegar
Red onion prep: mix together and set aside.
- 1 small red onion, sliced thin.
- 1 TB red wine vinegar
- 1 tsp Maldon sea salt
Cook 1 ¹/³ Cups lentils in pan with water 1″ above lentils, cook 20-30 min, drain. While still warm, mix in:
- 3 TB olive oil
- 1 garlic clove
- 3 TB chopped parsley
- 3 TB chopped chives
- 4 TB chopped dill
- 3 oz mild gorgonzola cheese crumbled
- mix in tomatoes.
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.
Lentils and Couscous
January 5, 2016
WSJ 2016/ Nigel Slater “A year of good eating” serves 4-6
- ²⁄³ C Puy (French green) lentils
- 1 C couscous
- 2 C chicken broth
- ²⁄³ C pine nuts
- ¼ C dried apricots, thinly sliced
- ½ C raisins
- 1 bunch dill, fronds only, chopped
- 2 tsp lemon juice
- 2 TB olive oil
- dash walnut oil
- S&P
- Lentils – Bring large pot water to boil, add lentils.Reduce heat to simmer 18-20 minutes.
- Couscous – Bring 2 C stock to boil, add couscous, stir. Remove from heat, cover about 10 min until stock absorbed.
- Pine Nuts – Lightly roast in fry pan until golden, remove from heat chop coarsely.
- In a bowl: mix pine nuts, apricots, raisins, dill.
- Dressing – whisk lemon juice, olive oil, dash walnut oil, salt & pepper.
- Mix lentils and dressing. Stir in couscous. Toss in dried fruit.
Serve warm or room temperature.
Pistachio Salsa Verde dressing
December 23, 2015
Sunset 2015. pair with crisp rosé – pinot noir vin gris
Great dressing for 1½ LBs salmon & wild rice salad.(1 C cooked wild rice, ½ C cooked fried or roasted black quinoa, 1 Qt water cress, ¾ C thin sliced radishes, ½ C thin sliced red onion,¾ C flat leaf parsley leaves, ½ C Basil leaves, ½ C cilantro sprigs, ¼ C dill sprigs.)
Dressing Ingredients – mix together in order:
- ½ tsp each: ground fennel seeds, ground coriander, ground cumin, chopped fresh rosemary.
- ¼ Cup each: chopped chives, chopped flat leaf parsley.
- 1 TB sherry vinegar
- 1 tsp each: kosher salt, light brown sugar, garlic clove,
- ¼ tsp red chili pepper flakes
- Whisk in 1 C olive oil
- Add 1 C chopped roasted pistachios
keeps up to 3 days, tight seal
Collard greens salad Freekeh
December 23, 2015
Sunset 2015, serves 4. Pair with bubbly sparkling Chardonnay (Iron Horse 2010 Ocean reserve, Blanc de Blancs
Ingredients
- ½ C sliced almonds roasted (350º 8 min)
- 1 Cup cracked Freekeh or medium bulgar wheat
- 4 garlic cloves
- ¼ tsp red chili flakes
- ¾ LBs collard greens 1or 2 bunches
- 2 -3 TBs sherry vinegar
- ¼ C olive oil
- ½ tsp pepper
- 1 large firm Bosc pear, thinly sliced lengthwise spears.
- ½ C thinly sliced green onions
Directions
- In medium saucepan, bring 2½ Cups salted water to boil. Add 1 C Freekeh, garlic and chili flakes. Reduce heat, cover, simmer 20 min. Let stand 5 min. Drain and cool Freekeh on baking sheet.
- Cut ribs & stems from collard greens, roll lengthwise and slice into thin strips. Toss with ¾ tsp salt. Then add vinegar, oil & pepper, toss to blend. Add cooled Freekeh, toss again. Then add almonds, pear & green onions, toss gently.
Olsson Recipes 