Monday, September 10, 2012
Roasted Beet and Orange Salad
A note from Sylvie: This recipe is as colorful as it is fresh and delicious. The dressing adds just the right balance of tartness and sweetness.
Ingredients:
4 red beets (2-2 ½-inch-diameter)
4 yellow beets (2-2 ½-inch-diameter)
4 Tbsp. extra-virgin olive oil,
Coarse Kosher salt
3 large oranges
2 Tbsp rice vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. minced shallot
1 tsp. honey
3 c. watercress sprigs or baby spinach
1 ¼ c. coarsely crumbled feta cheese (about one 7-ounce package)
Instructions:
• Preheat oven to 400 degrees. Place the beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap the beets in foil. Roast until tender when pierced with fork, about 1 hour.
• Unwrap and cool beets. Peel, then cut each into 8 wedges. (Beets can be made 1 day ahead. Cover separately and chill.)
• Grate enough peel from 1 orange to measure half a teaspoon, transfer to small bowl and reserve for dressing. Cut off peel and white pith from oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 tablespoon orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallots, honey, and remaining 3 tablespoon olive oil into bowl with orange peel and orange juice mixture. Adjust dressing seasoning with salt and pepper.
• Arrange watercress or spinach, beets, and orange segments. Serves 6
Thursday, August 2, 2012
Minty Melon Salad
1 small cantaloupe
1 small honeydew melon
1 lime, halved
1 handful mint leaves
Cut the melons in half, remove seeds and make melon balls with a melon baller. If you don't have a melon baller, you can cut the melon into bite sized-chunks. Place melon balls in a serving dish and refrigerate until cold. Just before serving, squeeze fresh lime juice over the melon and toss. Cut the mint leaves into slivers and scatter over the melons, tossing lightly.
(recipe slightly adapted from Heart of the Artichoke by David Tanis)
Serves 6-8
1 small honeydew melon
1 lime, halved
1 handful mint leaves
Cut the melons in half, remove seeds and make melon balls with a melon baller. If you don't have a melon baller, you can cut the melon into bite sized-chunks. Place melon balls in a serving dish and refrigerate until cold. Just before serving, squeeze fresh lime juice over the melon and toss. Cut the mint leaves into slivers and scatter over the melons, tossing lightly.
(recipe slightly adapted from Heart of the Artichoke by David Tanis)
Serves 6-8
Wednesday, August 1, 2012
Spinach & Olive Tapenade
2
tbsp. lemon juice
2 garlic cloves, peeled
2 tbsp drained capers
1 small red bell pepper, chopped
¾ c. pitted green olives
6 oz. fresh spinach leaves (approx.
4 cups, tightly packed)
¼ c. loosely packed fresh basil
leaves
¼ cup finely grated parmesan
cheese
¼ c. olive oil
Salt, if desired, to taste
Place lemon juice, garlic, capers, bell pepper and olives in
food processor until coarsely chopped. Add
spinach, basil, cheese, oil, and salt.
Process to desired consistency, scraping down sides of bowl as
necessary. Place in serving bowl and
enjoy with your favorite crackers!
Thursday, May 31, 2012
Simply Roasted Tomato Sauce
Simply Roasted Tomato Sauce
Adapted from The Provencal Cookbook by Gui Gedda and
Marie-Pierre Moine
Ingredients:
1½ Tbsp. unsalted butter
1½ Tbsp. olive oil
2 14 oz. cans of Muir
Glen fire roasted tomatoes, diced
1 c. finely chopped Basil
Fine sea salt and freshly ground black pepper to taste
Instructions:
Melt the butter and olive oil in a large sauté pan over
medium heat. Add the tomatoes, and increase
the heat to high and cook for 5 minutes, stirring occasionally.
Reduce the heat to low, partially cover the pan, and cook
for 10 minutes. Add chopped basil and
cook for 5 minutes longer. Remove from heat and set aside to cool. Season with salt and pepper.
Use at once, or cover and refrigerate for up to 5 days, or
freeze for up to 3 months
Scallion and Leek Quiche
Scallion and Leek Quiche
Sylvie Ryan says: This is one of my favorite quiche fillings.
It has a distinctive sweetness, and is as delicious served warm as it is cold.
I typically serve a side of greens mixed with arugula and topped with a French
vinaigrette dressing.
Ingredients:
2 Tbsp. butter
2 c. leeks, thinly sliced
1 c. scallions, thinly sliced
1 (9 inch) frozen pie crus,
(I used local Gramma’s Frozen Pie Crust)
1 c. swiss cheese, grated
1/4 c. Romano cheese, grated
1 Tbsp. flour
4 eggs
1 3/4 c. heavy cream or milk
Salt and pepper to taste
Instructions:
·
Preheat oven to 375 degrees.
·
Melt the butter in a skillet over medium heat,
and saute the leeks until tender, add the scallions and cook for an additional
5 minutes.
·
Spread evenly over the bottom of the pie crust.
·
In a bowl, toss together the Swiss cheese,
Romano cheese, and flour. Spread over the leeks. Beat together the eggs and
heavy cream or milk, in a separate bowl. Season with salt and pepper. Pour over
the cheese layer in the pie crust.
·
Bake for 40-45 minutes in the preheated oven, or
until the crust is lightly browned and a knife inserted in the center of the
quiche comes out clean.
Subscribe to:
Posts (Atom)