Red wine vinaigrette
September 30, 2013
- ¼ C red wine vinegar
- 1/3 C olive oil
- 1 tsp Worcester sauce
- ½ tsp Dijon mustard
- 1 garlic clove pressed
- ¼ tsp salt
- ½ tsp pepper
Balsamic Red Wine reduction sauce
January 22, 2013
Simple ingredients: butter, shallots, red wine, balsamic vinegar, rosemary.
Med Hi heat sauté for 3 minutes:
- 2 TB butter
- 2 shallots chopped
Add:
- 2/3 Cup red wine
- 1/3 Cup balsamic vineagr
- 2 TB finely chopped rosemary
Boil, reduce by half
Notes: great with grilled flank or skirt or hanging tender steaks, venison, etc.
Farro salad
December 17, 2012
Williams Sonoma, Savoring Italy.
- 1 C farro (spelt) Cover with water, soak 2 hours, drain.
- In large pot, bring to boil with 4 cups water, 1 tsp salt.
- Reduce heat to low, cook uncovered 40-60 minutes until soft.
- Drain, pour into large bowl,
Mix with following ingredients:
- 4-6 radishes sliced thin
- 2 chopped tomatoes
- 1 small cucumber chopped
- 1/3 c ( 2 oz/60g) chopped pitted Gaeta or other Mediterranean black olive.
- ¼ C fresh basil leaves cut into strips
- 3 TB olive oil
- Black pepper
Line a platter with lettuce leaves. Add 4 hard boiled eggs, peeled & quartered.
Blackberry Glaze
November 5, 2012
WSJ June 2012. try with venison or use on baby back pork ribs
In a blender, purée:
- 1¼C honey
- ½ C blackberry preserve
- ¾ LBs or 2½C fresh blackberries
- ¼ C maple syrup
- 3 TBs bourbon
- 3 TBs balsamic vinegar
- 1 TBs and 2 tsp red pepper flakes
- 1 TB salt
- 1 TB pepper
Transfer to a saucepan. Bring to a simmer over med-hi heat. Reduce to med-low, cook about 15 min, stir frequently until reduced and syrupy.
Brush on meat to glaze on grill or broiler. 1 min each side.
Cucumber Feta Blueberry salad
November 5, 2012
Serves 4-6
Dressing: whisk together in small bowl:
- 2 TB olive oil
- 2 TB white vinegar
- 1 tsp honey
- S&P
SALAD toss with dressing.
- 3 C blueberries
- 2 hothouse cucumbers, seeds scraped out, peeled, cut into 1 ” diagonal pieces
- 3 scallions thinly sliced
- 1 C crumbled feta
- 1 heart romaine chopped
- 2 C lightly packed mint leaves
Fennel Arugula Artichoke Salad
November 5, 2012
From WSJ 2012
Vinaigrette
- 1 small shallot, minced
- 3 TBS Sherry vinegar
In small bowl, cover shallots with vinegar. Let sit 10 minutes, then add and whisk constantly:
- 3 TB olive oil
- 2TB canola oil
- season with salt & pepper
Prepare fennel & Artichokes
- 1 Cup fennel, sliced 1/8th inch thick, sprinkle with flaky sea salt & juice of ½ Lemon. Set aside 5-10 Min.
- 3 -4 whole artichokes in olive oil, quartered.
Prepare Arugula greens
- 8 Cups arugula toss with pinch of salt
- 3 ounces shaved parmesan (use vegetable peeler)
- Add artichokes, fennel.
- Toss with half of vinagrette, add extra to taste.
Teriyaki Chicken
September 13, 2012
The Week 9/14/2012.
Marinade:
- ½ Cup hon mirin (sweet Japanese cooking wine)
- ½ Cup soy sauce
- 2 x 1 inch piece ginger, peeled and grated.
2.5 lbs chicken bone-in thighs. Grill 3 min to sear, turn over & grill 7 min, then turn again 7 min more.
If no mirin, use sake. 1 TB Mirin = 1 T sake + 1 tsp sugar
Jerk paste
May 12, 2012
From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.
- 2 to 4 Habanero chilies (dry ok)
- 1 small yellow onion quartered
- 3 green onions cut into 1 inch pieces including green tops
- 4 quarter size slices ginger
- 3 cloves garlic
- ½ C packed cilantro
Process until finely minced in food processor. Then add the following spices:
- ¼ C packed dark brown sugar
- 2 TB kosher salt
- 1 TB ground allspice
- 1 TB dried thyme
- 1 TB coarsely ground black pepper
Process to combine above ingredients, then add liquids listed below until a paste forms.
- ¼ C fresh lime juice
- ¼ C soy sauce
- 2 TB vegetable oil
Serve with poultry with rice&beans as side dish.
Mormor’s Potato Salad
May 12, 2012
- Boil small size red potatoes and or yellow dutch (8 oz) 15-20 min. Drain, cool. cut into bite size pieces.
- ¼ cup minced Clausen dill pickles (1 large) & 1 tsp juice.
- Hard boil 2 eggs (bring to boil, remove from heat, let sit in boiled water 12-15 minutes).
- ¼C minced red onion
- 1 TB parsley minced
- ¼ C celery (1 piece) minced.
- ¼C creme fraiche (plus more if needed or maybe a dollop of mayo)
- Coleman’s dry mustard a pinch to ½ tsp
- white pepper, salt
- adjust ingredients, add more if needed to taste.
Cumberland Sauce
March 28, 2012
Mormor’s recipe. approx 1 Cup. Serve with venison, lamb…
- 1 orange zested and juice squeezed
- 1 lemon, zested and juice squeezed
Use potato peeler to peel citrus, 1″ long strip sliced into 1/8th strips. Cover with water and boil 5 min, drain, save peels.
- 1 tsp sugar
- 1/3 C ruby port wine or madeira
- 2 TB red currant jelly
- 2 tsp cornstarch
Boil juice, jelly, wine, reduce heat, add cornstarch. Simmer until clear, add rinds.
(Another version is 3/4 C Port, 2 TB jelly, pinch cayenne & cinnamon)
Olsson Recipes 