Kale salad red quinoa fennel & carrots
October 27, 2015
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.
- 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
- 2½ TB olive oil plus extra, sea salt
- 1 clove crushed garlic
- 1 TB apple cider vinegar
- 1 tsp mustard
- 2 pinches red pepper flakes
- 2 oz feta
- handful golden tomatoes, halved
- 2 green onions thinly sliced
- 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
Pan Roasted Cod with tomato caper vinaigrette
November 20, 2014
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.
Vinaigrette Basic White Balsamic
November 20, 2014
WSJ Nov 2014. make ahead while dinner is cooking, let sit 30 min or more.
This is a classic basic recipe. The secret is to make it fresh. Basic portions: 3 parts oil to 1 part vinegar (light vinegars like champagne/rice need less oil)
Let shallots sit in vinegar and salt then add oil.
- ¼ tsp fine sea salt
- 1/8 tsp pepper
- 1 Tb Dijon mustard (optional)
- 1 small to medium shallot finely minced
- ¼ C vinegar (either white balsamic or red or white wine vinegar)
Mix above ingredients together, let sit until salt dissolves and shallots soften about 15 min.
Then add olive oil slowly, whisking until emulsified.
- ¾ C olive oil
Beet salad
October 24, 2014
serves 10, preheat oven 400º
8 small red beets with 1 inch stem
8 small yellow beets with stems
(If beets are large, cut in half)
Drizzle ¼C olive oil over beets on baking sheet. (can add some thyme)
Cover with foil
Bake 65 min.
Let cool rub off skins with paper towels. Cut into wedges. Keep red and yellow separate.
Dressing: Mix 4 T balsamic vinegar ½C Olive oil. Drizzle over beets, toss together when serve.
ps: save the green tops, and cook them up – very tasty and nutritious.
Sauce Sterling
March 15, 2014
Fish sauce Aninni Beach Kaua’i.
Four ingredients to make best sauce for cooking fish. Mix ingredients together, baste onto fish and cook as desired (bake/broil/grill)
- 1 C mayo
- 1 tsp lemon pepper
- 1 tsp garlic powder
- olive oil
My Best Coleslaw
March 15, 2014
From Sallye H., Kauai 2014
- 1 C Mayonnaise
- 3 TB seasoned vinegar (or apple cider vinegar)
- 2 pkgs splenda (or equivalent sugar)
- 1 “danger” spoon creamy mustard
- 1 ‘danger” spoon Aromat Knorr seasoning
- 1 “danger” dried chopped onions
- 1 “danger” spoon fennel
- 1 “danger” spoon dill
- dash paprika
- dash cayenne
- dash coarse black pepper
Mix ingredients well and pour over:
shredded carrot,
red and white shredded cabbage
thinly sliced red onion
apple sticks (add just before serving)
Layered Green Salad
December 28, 2013
Ten layers, serves 8-10, make overnight. Use high glass bowl so you can see the layers from the side.
From the bottom up, first layer:
- Romain lettuce sliced thin, line bottom of bowl
- Bunch Green onions, slice thin and scatter over lettuce layer.
- ½ LB mushroom, sliced thin, arrange some around edge to show.
- 8 oz can sliced water chestnuts.
- ½ red pepper sliced thin.
- Celery sliced.
- Pack of frozen green peas sprinkled over salad.
- 3 hard boiled eggs, coarsely chopped, mostly in center.
- ¾ LB bacon crumbled along side of eggs
- Tomatoes cut into wedges on top – final layer 🙂
- Add favorite dressing or leave on side for each to add their own.
Olsson Recipes 