Herb Dip

January 28, 2016

Ina Garten, yield 2 cups.

  • 8 oz cream cheese
  • ½ C sour cream
  • ½ C mayonnaise
  • 4 scallions, white & green parts, minced
  • 2 TB parsley leaves minced
  • 1 TB fresh dill minced
  • 1 tsp salt
  • ¾ tsp black pepper

Blend all ingredients together.

WSJ Dec 2015 / Justin Severino. Serves 4-6

  • 2 TB balsamic vinegar
  • 6 TB olive oil (plus extra for drizzling)
  • juice ½ lemon
  • kosher salt
  • 2½ medium blood oranges
  • ¼C mint leaves chopped, plus extra for garnish
  • ¾ C pistachio, toasted & roughly chopped
  • 1 C pomegranate seeds
  • 1 large avocado cubed
  • 1½ med heads radicchio (remove outer leaves and tear inner leaves into 3 inch pieces)
  • 8 oz goat cheese at room temperature

Vinaigrette

  1. whisk vinegar, lemon juice  and oil in small bowl.
  2. Peel and section blood oranges (remove skin from sections). cut both ends, peel and then free each section.
  3. Large bowl: combine radicchio, orange sections, mint, pistachios, pomegranate seeds & avocado.re whisk vinaigrette, toss with just enough to coat leaves.
  4. Either coat bottom of plates or serving dish with got cheese or toss pieces into salad.

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

  1. 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.
  2. 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.

Sunset 2015, serves 4, 1 hr prep. Pair with buttery bright chardonnay – Rodney Strong Chalk Hill Estate Chardonnay

Ingredients:

  • 1½ Cups Farro
  • 1 small whole onion, peeled
  • 1 Bay leaf
  • 1 small Kobocha squash 2- 2½ LBs halved lengthwise, seeded but leave peel on, slice lengthwise 1″ wide strips.
  • 3 TBs red wine vinegar
  • 2 TBS honey
  • ¼ C olive oil
  • ¾ tsp kosher salt & ¼ tsp pepper
  • 2 Qts loosely packed baby mustard greens or regular but removed from stems.
  • ¼ LB ricotta salata or feta cheese, shaved with vegetable peeler.

Directions:

  1. Preheat oven to 400º Roast squash. Mix squash with 2 Tbs olive oil, 1 tsp ras el hanout, ½ tsp kosher salt. Arrange flat on baking sheet, turn once, roast 25-30 min . Let sit until cool to handle.
  2. Cook Farro in med saucepan.. Bring Farro, 1 Qt water, 1 tsp salt, onion and bay leaf to boil. Reduce  heat, cover, simmer 20 min until tender but chewy. Drain farrow, discard bay leaf & onion. Spread on baking sheet until cool.
  3. Dressing: in large bowl whisk 3TB red wine vinegar & 2 TBs honey. Add ¼ C oil gradually while whisking. Season with Salt & pepper. Set aside one third of dressing into another large bowl.
  4. Add & toss  Farro and mustard greens to first bowl with two-thirds dressing.  Then arrange on large platter.Cut squash pieces in half – don’t peel edible skin, toss gently with remaining dressing.
  5. Arrange squash over greens. scatter cheese on top, gently toss ingredients.

Sunset 2015 serves 4

  • ²⁄³ C red quinoa, cooked to package directions (about 20 min)
  • 2 small carrots thinly sliced on diagonal (mixed colors)
  • ½ very thinly sliced fennel bulb
  • ¹⁄³ C olive oil
  • 3 TBs sherry vinegar
  • ½ tsp each salt & pepper
  • 8 Cups baby kale or mixed green, roughly tear large pieces
  • ¹⁄³ C crumbled goat cheese
  • ¼ C toasted sliced almonds
  • pomegranate molasses or balsamic vinegar
  • flake salt for finishing

Whisk oil, sherry vinegar, kosher salt & pepper in small bowl.

Then toss kale, carrots, fennel with ²⁄³ of dressing in large bowl.

Drain cooked quinoa,stir in remaining dressing & add to kale mixture.

Divide salad among 4 salad plates, scatter cheese, almonds and drizzle with pomegranate or balsamic, sprinkle with salt flakes.

 

Purple kale salad

August 17, 2015

Purple or tuscan kale will do.

  1. 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
  2. 2½ TB olive oil plus extra, sea salt
  3. 1 clove crushed garlic
  4. 1 TB apple cider vinegar
  5. 1 tsp mustard
  6. 2 pinches red pepper flakes
  7. 2 oz feta
  8. handful golden tomatoes, halved
  9. 2 green onions thinly sliced
  10. 2 tb fresh mint sliced thin

Directions

  • Mix 1 tsp oil and ¼ tsp salt and sliced Kale together.
  • Mix dressing: mix crushed garlic, ¼ tsp salt until smooth, stir in 1 TB vinegar, 1 tsp mustard, 2½TB olive oil.
  • Toss greens with dressing, crumble feta, add green onions, tomatoes, mint.

Béarnaise Sauce

November 29, 2014

Bon Appétit/epicurious

Use for Steak oscar (Bernie’s elk back star, crab & asparagus spears, top with sauce.) Makes 1 Cup.

  • 1 Tb plus 1 C unsalted butter (2 sticks)
  • 3 TB minced shallots
  • Salt & Pepper
  • 2 large egg yolks
  • 2 TB Champagne vinegar or white wine vinegar .
  • 1 TB lemon juice (or more)
  • 1 TB finely chopped fresh tarragon leaves.

1. Medium heat, melt 1 Tb butter, add shallots, stir  in vinegar. Cook over med heat until vinegar evaporated (3-4) minutes. reduce heat to low, continue 5 min longer. Transfer shallots to bowl, cool.

2.fill blender with hot water

3. Melt 1 C butter in small sauce pan until butter is foamy, transfer to measuring cup to pour into blender.

4. Empty water from blender, dry well. Combine egg yolks,lemon juice, & 1 Tb warm water into blender. Purée until smooth. Remove insert lid, with blender running slowly pour in melted butter. – discard milk solids at bottom of cup. Continue blending 2-3 min until creamy.

5. Pour into medium bowl,stir in shallot reduction and child tarragon. Taste, add more lemon juice if desired

 

 

WSJ Nov 2014 Cod recipe serves 8. 25 min prep. 500º Oven

Tomato Caper Vinaigrette – makes 8 Cups!

In a small bowl whisk together:

  • 1 C olive oil
  • finely grated zest of 2 lemons
  • juice of 4 lemons
  • finely grated zest and juice of 1 orange
  • ¼ C salted capers (previously soaked 1 hour and rinsed, drained)
  • ¼ C julienned basil
  • 2 large shallots thinly sliced
  • 2 pints (4 C) cherry tomatoes quartered
  • 1 small bulb fennel trimmed, thinly sliced

Let sit 30 min to 5 hours before serving, do not refrigerate.

 

ROASTED COD – place baking sheet on top rack in oven.

  • 4 LB piece of skinless cod fillet, rub with ¼C olive oil. Season with salt & pepper.

Remove hot baking sheet from oven, quickly lay fish on it (it will sizzle).

Bake until fish is flaky, juices run white (not clear) 15 min.

Transfer fish to platter, drizzle with pan juices, spoon tomato caper vinaigrette over fish.

  • Scatter ¼ C  roughly chopped parsley and/or chives over top.

 

NOTES: can use halibut, 400°, 10 min top rack.

Vinaigrette Walnut oil

November 20, 2014

WSJ Nov 2014 Makkes ¾C.

Whisk together:

  • 1 TB sherry or dark balsamic vinegar
  • 1 clove garlic finely minced
  • ¼ tsp each salt , pepper
  • 1 TB grainy mustard

Let sit until salt dissolves and garlic softens, 15 min

  • Slowly add ½C walnut oil.