Prepared polenta is a versatile and easy-to-use product- just heat it and top it with a sauce or, as here, with stir fried vegetables. Serve with a loaf of Italian bread and a salad of garbanzos and ripe olives.
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1 1/2 pounds prepared polenta roll, cut crosswise into 1/2 inch thick slices
2 tablespoons olive oil
3 cloves garlic, minced or pressed
2 large red or yellow bell peppers (or one of each), about 1 Ib. total, seeded and cut into 1 inch chunks
6 cups broccoli flowerets
1/4 cup water
Salt and black pepper
1 cup (about 4 oz.)shredded fontina or mozzarella cheese
1 teaspoon grated lemon peel
2 tablespoons shredded fresh basil
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1. Arrange polenta slices on a lightly oiled ovenproof platter or in a shallow baking pan. Bake in a 500* oven until heated through (about 15 minutes).
2. Meanwhile, heat oil in a wide frying pan over high heat. Add garlic, bell peppers, and broccoli; stir for 1 minute. Add water and bring to a boil; then reduce heat, cover, and simmer until broccoli is tender to bite (3 to 5 minutes). Season to taste with salt and black pepper.
3. If you used a baking pan, transfer polenta slices to a platter. Pour broccoli mixture over polenta; sprinkle with cheese, lemon peel, and basil.
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makes 4 servings.
Wednesday, August 11, 2010
Tuesday, August 10, 2010
Vegetable Tabbouleh
This refreshing salad makes a wonderful main course for a summer meal. Accompany it with celery sticks and calamata olives; offer ripe peaches or plums for dessert. To speed preparation, use your food processor to grate the carrots and make the dressing.
2 cups water
Salt
1 cup bulgur
1/4 cup fresh mint leaves
1/4 cup Italian parsley leaves
1/4 cup lemon juice
1 teaspoon grated lemon peel
2 tablespoons olive oil
4 green onions, cut into 1 1/2 inch lengths
1 large cucumber (about 10 oz.), peeled, seeded, and chopped
2 medium sized carrots (about 6 oz total), grated
Pepper
Romaine lettuce leaves, rinsed and crisped
2 medium size firm ripe tomatoes (about 12 oz. total), cut into wedges
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1. In a 3 quart pan, bring water to a boil over high heat. Add salt to taste (about 1/2 teaspoon) and bulgur. Reduce heat to a simmer; cover and cook for 15 minutes. Uncover; fluff bulgur with a fork.
2. While bulgur is cooking, combine mint, parsley, lemon juice, lemon peel, oil, and onions in a food processor or blender. Whirl until smoothly pureed. Stir dressing into bulgur along with cucumber and carrots; mix well. Season to taste with salt and pepper.
3. To serve, line a platter or individual plates with lettuce leaves. Spoon bulgur mixture atop lettuce and garnish with tomatoes.
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makes 6 servings.
2 cups water
Salt
1 cup bulgur
1/4 cup fresh mint leaves
1/4 cup Italian parsley leaves
1/4 cup lemon juice
1 teaspoon grated lemon peel
2 tablespoons olive oil
4 green onions, cut into 1 1/2 inch lengths
1 large cucumber (about 10 oz.), peeled, seeded, and chopped
2 medium sized carrots (about 6 oz total), grated
Pepper
Romaine lettuce leaves, rinsed and crisped
2 medium size firm ripe tomatoes (about 12 oz. total), cut into wedges
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1. In a 3 quart pan, bring water to a boil over high heat. Add salt to taste (about 1/2 teaspoon) and bulgur. Reduce heat to a simmer; cover and cook for 15 minutes. Uncover; fluff bulgur with a fork.
2. While bulgur is cooking, combine mint, parsley, lemon juice, lemon peel, oil, and onions in a food processor or blender. Whirl until smoothly pureed. Stir dressing into bulgur along with cucumber and carrots; mix well. Season to taste with salt and pepper.
3. To serve, line a platter or individual plates with lettuce leaves. Spoon bulgur mixture atop lettuce and garnish with tomatoes.
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makes 6 servings.
Sunday, August 8, 2010
Lemon Scallops w/Rotelle
Gently cook tiny scallops in a light, buttery wine sauce; then catch the sauce's good flavor in the twists and turns of corkscrew-shaped pasta. Steamed broccoli flowerets taste great alongside-and provide a nice color contrast, too.
8 ounces dried rotelle or other medium-size pasta shapes
1/4 cup dry white wine
1/4 teaspoon grated lemon peel
2 teaspoons lemon juice
2 green onions, thinly sliced
2 tablespoons drained capers
1 teaspoon dried rosemary
1/2 teaspoon dried basil
2 cloves garlic, minced or pressed
8 ounces bay scallops
1/4 cup butter or margarine
Salt
Chopped parsley
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1. In a four to five quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes). Or cook pasta according to package directions.
2. Meanwhile, in a wide frying pan, combine wine, lemon peel, lemon juice, onions, capers, rosemary, basil, and garlic. Bring to a boil over high heat; then boil, stirring often, until liquid is reduced by half. Rinse and drain scallops. Add scallops to pan and stir until coated with lemon mixture and just opaque in center; cut to test (2 to 3 minutes). Remove pan from heat and add butter all at once, stirring constantly to incorporate it into the sauce. Season to taste with salt.
3. Drain pasta well and add to sauce. Lift with 2 spoons to mix well. Pour onto a platter or individual plates and sprinkle with parsley.
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makes 3 servings
8 ounces dried rotelle or other medium-size pasta shapes
1/4 cup dry white wine
1/4 teaspoon grated lemon peel
2 teaspoons lemon juice
2 green onions, thinly sliced
2 tablespoons drained capers
1 teaspoon dried rosemary
1/2 teaspoon dried basil
2 cloves garlic, minced or pressed
8 ounces bay scallops
1/4 cup butter or margarine
Salt
Chopped parsley
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1. In a four to five quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes). Or cook pasta according to package directions.
2. Meanwhile, in a wide frying pan, combine wine, lemon peel, lemon juice, onions, capers, rosemary, basil, and garlic. Bring to a boil over high heat; then boil, stirring often, until liquid is reduced by half. Rinse and drain scallops. Add scallops to pan and stir until coated with lemon mixture and just opaque in center; cut to test (2 to 3 minutes). Remove pan from heat and add butter all at once, stirring constantly to incorporate it into the sauce. Season to taste with salt.
3. Drain pasta well and add to sauce. Lift with 2 spoons to mix well. Pour onto a platter or individual plates and sprinkle with parsley.
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makes 3 servings
Friday, July 30, 2010
Capellini with Broccoli Cream Sauce
Rich and subtly flavored, this elegant entree combines cooked fresh broccoli and delicate capellini with warm, nutmeg-spiced whipping cream and plenty of grated Parmesan.
1 1/2 pounds broccoli
10 ounces dried capellini (angel hair pasta)
6 tablespoons butter or margarine
1/3 cup water
2 cups whipping cream
1/4 teaspoon ground nutmeg
About 2 cups (about 6 oz.) grated Parmesan cheese
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1. Trim and discard tough ends of broccoli stalks; peel stalks, if desired. Reserve a few whole flowerets for garnish; finely chop remaining broccoli. Set aside.
2. In a 5 to 6 quart pan, bring about 3 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 3 minutes). Or cook pasta according to package directions. Drain well; keep warm.
3. While water is heating, melt butter in a wide frying pan over medium high heat; add broccoli (including reserved flowerets) and the 1/3 cup water. Cover and cook until broccoli is tender when pierced (3 to 5 minutes). Remove flowerets from pan and set aside.
4. Add cream and nutmeg to broccoli remaining in pan; bring to a boil. Then add drained pasta. Cook, stirring, until mixture is heated through and cream clings to pasta. Remove from heat. Sprinkle with 1 1/4 cups of the cheese; mix gently, using 2 forks.
5. Pour pasta onto a platter or individual plates; top with reserved broccoli flowerlets and sprinkle evenly with 3 to 4 tablespoons more cheese. Serve at once; offer remaining cheese to add to taste.
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makes 6 servings.
1 1/2 pounds broccoli
10 ounces dried capellini (angel hair pasta)
6 tablespoons butter or margarine
1/3 cup water
2 cups whipping cream
1/4 teaspoon ground nutmeg
About 2 cups (about 6 oz.) grated Parmesan cheese
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1. Trim and discard tough ends of broccoli stalks; peel stalks, if desired. Reserve a few whole flowerets for garnish; finely chop remaining broccoli. Set aside.
2. In a 5 to 6 quart pan, bring about 3 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 3 minutes). Or cook pasta according to package directions. Drain well; keep warm.
3. While water is heating, melt butter in a wide frying pan over medium high heat; add broccoli (including reserved flowerets) and the 1/3 cup water. Cover and cook until broccoli is tender when pierced (3 to 5 minutes). Remove flowerets from pan and set aside.
4. Add cream and nutmeg to broccoli remaining in pan; bring to a boil. Then add drained pasta. Cook, stirring, until mixture is heated through and cream clings to pasta. Remove from heat. Sprinkle with 1 1/4 cups of the cheese; mix gently, using 2 forks.
5. Pour pasta onto a platter or individual plates; top with reserved broccoli flowerlets and sprinkle evenly with 3 to 4 tablespoons more cheese. Serve at once; offer remaining cheese to add to taste.
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makes 6 servings.
Chicken and Watermelon with Orange-Herb Mignonette Sauce
Orange marmalade makes a simple glaze for skewered broiled chicken. Pair the hot chicken with crisp, cool watermelon; then dip both meat and fruit in a snappy citrus-herb sauce. (If you use bamboo skewers, soak them in warm water before threading the chicken.)
1/4 cup orange marmalade
1/2 teaspoon ground coriander
1 pound boneless, skinless chicken breasts
1/2 teaspoon shredded orange peel
1/2 cup orange juice
1 1/2 teaspoons each minced fresh dill and minced fresh mint (or 1/2 teaspoon each dried dill weed and dried mint)
1 1/2 minced cilantro
2 teaspoons white wine vinegar
1/8 to 1/4 teaspoon crushed red pepper flakes
4 cups 1 inch chucks of seedless watermelon
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1. In a small bowl, stir together marmalade and coriander; set aside.
2. Rinse chicken, pat dry, and cut into 1 1/2 inch chunks. Thread chicken equally on four 12 to 14 inch metal or bamboo skewers. Arrange skewers in a foil-lined shallow 10 by 15 inch baking pan; brush with half the marmalade mixture. Broil about 6 inches below heat for 6 minutes. Turn, brush with remaining marmalade mixture, and continue to broil until meat in thickest part is no longer pink; cut to test (about 6 more minutes).
3. While chicken is broiling, combine orange peel, orange juice, dill, mint, cilantro, vinegar and red pepper flakes in a small serving bowl. Stir well to blend.
4. To serve, transfer skewers to a platter; mound watermelon chunks alongside. Offer sauce for dipping.
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makes 4 servings.
1/4 cup orange marmalade
1/2 teaspoon ground coriander
1 pound boneless, skinless chicken breasts
1/2 teaspoon shredded orange peel
1/2 cup orange juice
1 1/2 teaspoons each minced fresh dill and minced fresh mint (or 1/2 teaspoon each dried dill weed and dried mint)
1 1/2 minced cilantro
2 teaspoons white wine vinegar
1/8 to 1/4 teaspoon crushed red pepper flakes
4 cups 1 inch chucks of seedless watermelon
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1. In a small bowl, stir together marmalade and coriander; set aside.
2. Rinse chicken, pat dry, and cut into 1 1/2 inch chunks. Thread chicken equally on four 12 to 14 inch metal or bamboo skewers. Arrange skewers in a foil-lined shallow 10 by 15 inch baking pan; brush with half the marmalade mixture. Broil about 6 inches below heat for 6 minutes. Turn, brush with remaining marmalade mixture, and continue to broil until meat in thickest part is no longer pink; cut to test (about 6 more minutes).
3. While chicken is broiling, combine orange peel, orange juice, dill, mint, cilantro, vinegar and red pepper flakes in a small serving bowl. Stir well to blend.
4. To serve, transfer skewers to a platter; mound watermelon chunks alongside. Offer sauce for dipping.
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makes 4 servings.
Thursday, July 29, 2010
Spring Shrimp Soup
Springtime-and the asparagus is fresh and plentiful. Choose thin, tender spears, then use them in this delicate shrimp soup. To complete a light meal, accompany the soup with hot popovers; offer lemon sorbet and butter cookies for dessert.
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 pound peeled baby-cut carrots, cut in half lengthwise
12 ounces slender asparagus
4 green onions
1 package (about 10 oz.) frozen tiny peas
1 pound small cooked shrimp
1/4 cup minced parsley
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1. In a 5 to 6 quart pan, combine broth and carrots. Bring to a boil over high heat. Boil, uncovered, until carrots are almost tender to bite (5 to 6 minutes).
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears 1/4 inch thick. Thinly slice onions and set aside.
3. Add asparagus and peas to broth mixture; simmer just until asparagus is tender to bite (2 to 3 minutes).
4. Add onions, shrimp, and parsley; cook until shrimp are heated through (2 to 3 minutes).
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makes 5 servings (about 10 cups).
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 pound peeled baby-cut carrots, cut in half lengthwise
12 ounces slender asparagus
4 green onions
1 package (about 10 oz.) frozen tiny peas
1 pound small cooked shrimp
1/4 cup minced parsley
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1. In a 5 to 6 quart pan, combine broth and carrots. Bring to a boil over high heat. Boil, uncovered, until carrots are almost tender to bite (5 to 6 minutes).
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears 1/4 inch thick. Thinly slice onions and set aside.
3. Add asparagus and peas to broth mixture; simmer just until asparagus is tender to bite (2 to 3 minutes).
4. Add onions, shrimp, and parsley; cook until shrimp are heated through (2 to 3 minutes).
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makes 5 servings (about 10 cups).
Shrimp Gumbo Chowder
For a dinner from the soup pot, try this chowder, reminiscent of the gumbos found in Cajun country. Start by making a browned flour mixture called a roux; then add vegetables, cooked shrimp, and a package of chicken-flavored rice mix. Serve with hot corn bread.
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 large green bell pepper (about 8 oz)
3 slices bacon
1 package (about 10 oz.)frozen sliced okra
2 cloves garlic, minced or pressed
1 package (about 6 oz.) chicken-flavored rice and vermicelli mix
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 large can (about 28 oz.) whole tomatoes in puree
1/2 cup water
1 teaspoon liquid hot pepper seasoning (or to taste)
1 pound shelled, deveined cooked shrimp (31 to 40 per Ib.)
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1. Heat oil in a small frying pan over medium heat. Add flour and cook, stirring occasionally, until browned (4 to 5 minutes). Set aside.
2. While roux is cooking, seed and dice bell pepper and bacon in a 5 to 6 quart pan; add okra and garlic. Cook over medium-high heat, stirring often, until bacon is translucent and vegetables begin to soften (4 to 5 minutes). Stir in roux and rice mix (rice and vermicelli plus seasoning packet).
3. Add broth, tomatoes and their puree, water, and hot pepper seasoning. Bring to a boil, stirring occasionally to break up tomatoes. Reduce heat, cover, and simmer until rice is tender to bite (8 to 10 minutes). Add shrimp to soup and cook until heated through.
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makes 6 servings(about 12 cups).
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 large green bell pepper (about 8 oz)
3 slices bacon
1 package (about 10 oz.)frozen sliced okra
2 cloves garlic, minced or pressed
1 package (about 6 oz.) chicken-flavored rice and vermicelli mix
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 large can (about 28 oz.) whole tomatoes in puree
1/2 cup water
1 teaspoon liquid hot pepper seasoning (or to taste)
1 pound shelled, deveined cooked shrimp (31 to 40 per Ib.)
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1. Heat oil in a small frying pan over medium heat. Add flour and cook, stirring occasionally, until browned (4 to 5 minutes). Set aside.
2. While roux is cooking, seed and dice bell pepper and bacon in a 5 to 6 quart pan; add okra and garlic. Cook over medium-high heat, stirring often, until bacon is translucent and vegetables begin to soften (4 to 5 minutes). Stir in roux and rice mix (rice and vermicelli plus seasoning packet).
3. Add broth, tomatoes and their puree, water, and hot pepper seasoning. Bring to a boil, stirring occasionally to break up tomatoes. Reduce heat, cover, and simmer until rice is tender to bite (8 to 10 minutes). Add shrimp to soup and cook until heated through.
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makes 6 servings(about 12 cups).
Butter Bean and Ham Chowder
Hot, hearty, and filling! Serve this chowder with French bread, a wedge of farmhouse Cheddar, and a bowl of pears and red grapes. Pour glasses of Beaujolais to sip alongside.
1 tablespoon butter or margarine
12 ounces baked ham, cut into bite-size pieces
12 green onions, thinly sliced
3 large carrots (about 12 oz. total), chopped
2 cans (about 14 1/2 oz. each) fat-free reduced-sodium chicken broth
2 cups milk
1/2 cup water
2 cans (about 15 oz. each) butter beans or cannellini (white kidney beans), rinsed and drained
1 package (about 10 oz.) frozen tiny peas
1/2 teaspoon pepper
1/4 cup coarsely chopped parsley
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1. Melt butter in 5 to 6 quart pan over medium high heat. Add ham and onions; then cook, stirring often, until onions are soft (4 to 5 minutes).
2. Stir in carrots and cook for 2 more minutes. Add broth, milk, and water; bring to a boil.
3. Reduce heat to medium low and add beans, peas, and pepper. Cook, uncovered, stirring occasionally, until soup is bubbly (5 to 7 minutes). Sprinkle with parsley.
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makes 6 servings (about 12 cups).
1 tablespoon butter or margarine
12 ounces baked ham, cut into bite-size pieces
12 green onions, thinly sliced
3 large carrots (about 12 oz. total), chopped
2 cans (about 14 1/2 oz. each) fat-free reduced-sodium chicken broth
2 cups milk
1/2 cup water
2 cans (about 15 oz. each) butter beans or cannellini (white kidney beans), rinsed and drained
1 package (about 10 oz.) frozen tiny peas
1/2 teaspoon pepper
1/4 cup coarsely chopped parsley
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1. Melt butter in 5 to 6 quart pan over medium high heat. Add ham and onions; then cook, stirring often, until onions are soft (4 to 5 minutes).
2. Stir in carrots and cook for 2 more minutes. Add broth, milk, and water; bring to a boil.
3. Reduce heat to medium low and add beans, peas, and pepper. Cook, uncovered, stirring occasionally, until soup is bubbly (5 to 7 minutes). Sprinkle with parsley.
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makes 6 servings (about 12 cups).
Curried Zucchini Soup
Zucchini can be found in markets all year-and this soup is a great way to use it. Serve the soup hot; then chill any leftovers to serve cold. For a go-along, offer chicken, lettuce, and tomato sandwiches on whole wheat bread. Grapes and butterscotch brownies make the perfect dessert.
3 slices of bacon
7 large zucchini (about 3 1/2 Ibs. total)
8 green onions
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 to 1 1/4 curry powder
Salt
1/4 teaspoon white pepper
3/4 cup whipping cream
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1. In a 4 to 5 quart pan, cook bacon over medium high heat until crisp (5 to 6 minutes). Lift bacon from pan; drain, crumble, and set aside. Discard all but 1 tablespoon of the drippings from the pan.
2. While bacon is cooking, coarsely chop zucchini. Chop onions and reserve 2 tablespoons for garnish.
3. To drippings in pan, add remaining onions, zucchini, broth, curry powder, salt to taste (about 1/4 teaspoon), and pepper. Bring to a boil over high heat; then boil uncovered, until zucchini mashes easily with spoon (9 to 10 minutes).
4. In food processor or blender, whirl zucchini mixture, half at a time, until smoothly pureed. Return to pan and stir in cream; reheat until steaming (do not boil). Serve hot or cold; garnish with bacon and reserved onions.
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makes 4 servings (about 8 cups)
3 slices of bacon
7 large zucchini (about 3 1/2 Ibs. total)
8 green onions
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 to 1 1/4 curry powder
Salt
1/4 teaspoon white pepper
3/4 cup whipping cream
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1. In a 4 to 5 quart pan, cook bacon over medium high heat until crisp (5 to 6 minutes). Lift bacon from pan; drain, crumble, and set aside. Discard all but 1 tablespoon of the drippings from the pan.
2. While bacon is cooking, coarsely chop zucchini. Chop onions and reserve 2 tablespoons for garnish.
3. To drippings in pan, add remaining onions, zucchini, broth, curry powder, salt to taste (about 1/4 teaspoon), and pepper. Bring to a boil over high heat; then boil uncovered, until zucchini mashes easily with spoon (9 to 10 minutes).
4. In food processor or blender, whirl zucchini mixture, half at a time, until smoothly pureed. Return to pan and stir in cream; reheat until steaming (do not boil). Serve hot or cold; garnish with bacon and reserved onions.
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makes 4 servings (about 8 cups)
Cinnamon-Spice Acorn Soup
Anytime can be the time for this squash soup, flavored with just a hint of cinnamon and nutmeg. Serve with pumpernickel raisin rolls and a salad of endive, cherry tomatoes, and green onions. Big squares of gingerbread are great for dessert.
1 large onion (about 8 oz), cut into chunks
2 packages (about 10 oz. each) frozen mashed squash, thawed
2 cans (about 14 1/2 oz. each) fat-free reduced-sodium chicken broth
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
2 tablespoons butter or margarine
1/4 cup sour cream and additional ground cinnamon (optional)
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1. In a food processor or blender, whirl onion until pureed. Add squash, broth, the 1/4 teaspoon cinnamon, and nutmeg; whirl until blended.
2. Pour squash mixture into a 3 to 4 quart pan. Bring to a simmer over medium high heat, stirring occasionally; then continue to simmer, uncovered, until heated through (2 to 3 more minutes).
3. Add butter and stir until melted. If desired, season sour cream lightly with cinnamon and swirl on top of soup.
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makes 4 servings (about 8 cups).
1 large onion (about 8 oz), cut into chunks
2 packages (about 10 oz. each) frozen mashed squash, thawed
2 cans (about 14 1/2 oz. each) fat-free reduced-sodium chicken broth
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
2 tablespoons butter or margarine
1/4 cup sour cream and additional ground cinnamon (optional)
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1. In a food processor or blender, whirl onion until pureed. Add squash, broth, the 1/4 teaspoon cinnamon, and nutmeg; whirl until blended.
2. Pour squash mixture into a 3 to 4 quart pan. Bring to a simmer over medium high heat, stirring occasionally; then continue to simmer, uncovered, until heated through (2 to 3 more minutes).
3. Add butter and stir until melted. If desired, season sour cream lightly with cinnamon and swirl on top of soup.
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makes 4 servings (about 8 cups).
Roasted Pepper Gazpacho
From Spain comes this traditional cold soup, typically made with dried bread crumbs and fresh vegetables. Our version uses fresh Italian bread; roasted red peppers add depth of flavor. To eliminate the usual chilling time, make the soup with chilled ingredients.
2 slices white Itallian bread (each about 2 inches thick; about 3 oz. total)
6 large ripe pear-shaped (Roma-type) tomatoes (about 1 Ib. total), chilled
2 medium-size cucumbers (about 1 Ib. total), chilled
1 large red onion (about 8 oz.), chilled
1 medium-size green bell pepper (about 6 oz.), chilled
3 1/2 cups chilled tomato juice
1 cup cold water
1 jar (about 12 oz.) roasted red peppers, chilled, drained
1/4 cup red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced or pressed
Salt
1/2 teaspoon black pepper
1/4 cup cilantro leaves
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1. Remove crusts from bread;cut bread into 1-inch pieces. Set aside.
2. Seed and dice tomatoes. Peel, seed, and dice cucumbers. Chop onion; seed and dice bell pepper. Then, in a large bowl, toss together tomatoes, cucumbers, onion, and bell pepper.
3. In a food processor or blender, combine tomato juice, water, roasted peppers, bread, vinegar, oil, garlic, salt to taste (about 1/2 teaspoon), and black pepper. Whirl until mixture is almost smooth. Pour puree over vegetables in bowl; stir to combine.
4. Serve immediately; or cover and refrigerate for up to 3 days. Just before serving, chiffonade-cut cilantro (see page 50) and mound in a cluster in center of soup.
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makes 4 servings (about 8 cups)
2 slices white Itallian bread (each about 2 inches thick; about 3 oz. total)
6 large ripe pear-shaped (Roma-type) tomatoes (about 1 Ib. total), chilled
2 medium-size cucumbers (about 1 Ib. total), chilled
1 large red onion (about 8 oz.), chilled
1 medium-size green bell pepper (about 6 oz.), chilled
3 1/2 cups chilled tomato juice
1 cup cold water
1 jar (about 12 oz.) roasted red peppers, chilled, drained
1/4 cup red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced or pressed
Salt
1/2 teaspoon black pepper
1/4 cup cilantro leaves
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1. Remove crusts from bread;cut bread into 1-inch pieces. Set aside.
2. Seed and dice tomatoes. Peel, seed, and dice cucumbers. Chop onion; seed and dice bell pepper. Then, in a large bowl, toss together tomatoes, cucumbers, onion, and bell pepper.
3. In a food processor or blender, combine tomato juice, water, roasted peppers, bread, vinegar, oil, garlic, salt to taste (about 1/2 teaspoon), and black pepper. Whirl until mixture is almost smooth. Pour puree over vegetables in bowl; stir to combine.
4. Serve immediately; or cover and refrigerate for up to 3 days. Just before serving, chiffonade-cut cilantro (see page 50) and mound in a cluster in center of soup.
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makes 4 servings (about 8 cups)
Wednesday, July 28, 2010
Green and White Spring Soup
The fresh, delicate flavors of spring inspired this soup. The green comes from asparagus slices and watercress leaves, the white from thin strands of capellini and sweet scallops. For a simple feast, serve with hot cheese biscuits(either from the bakery or homemade) and a marinated vegetable platter. For dessert, offer a medley of fresh strawberries, raspberries, and blueberries with creme fraiche.
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 can (about 14 1/2 oz.) same
1 teaspoon grated lemon peel
1 teaspoon dried tarragon
1/4 teaspoon white pepper
2 ounces dried capellini (angel hair pasta), broken in half
1 pound slender asparagus
12 ounces bay or sea scallops
1 bunch watercress (about 4 oz.)
3 tablespoons lemon juice
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1. In a 5 to 6 quart pan, combine broth, lemon peel, tarragon, and pepper. Bring to a boil over high heat. Add pasta; return to a boil, then reduce heat and simmer, uncovered, for 4 minutes.
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears into 1-inch pieces. Rinse scallops; if using sea scallops cut into bite-size pieces. Remove leaves from watercress; discard stems. Rinse and drain watercress. Chiffonade-cut 12 watercress leaves (see page 50) and set aside for garnish.
3. Stir asparagus and scallops into soup. Simmer, uncovered, until scallops are just opaque in center; cut to test (about 3 minutes).
4. Remove pan from heat and stir in whole watercress leaves. Cover and let stand until watercress is wilted (about 1 minute). Stir in lemon juice and sprinkle with the chiffonade of watercress. Serve immediately, since lemon juice may cause the bright green color to darken upon standing.
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makes 5 servings
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 can (about 14 1/2 oz.) same
1 teaspoon grated lemon peel
1 teaspoon dried tarragon
1/4 teaspoon white pepper
2 ounces dried capellini (angel hair pasta), broken in half
1 pound slender asparagus
12 ounces bay or sea scallops
1 bunch watercress (about 4 oz.)
3 tablespoons lemon juice
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1. In a 5 to 6 quart pan, combine broth, lemon peel, tarragon, and pepper. Bring to a boil over high heat. Add pasta; return to a boil, then reduce heat and simmer, uncovered, for 4 minutes.
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears into 1-inch pieces. Rinse scallops; if using sea scallops cut into bite-size pieces. Remove leaves from watercress; discard stems. Rinse and drain watercress. Chiffonade-cut 12 watercress leaves (see page 50) and set aside for garnish.
3. Stir asparagus and scallops into soup. Simmer, uncovered, until scallops are just opaque in center; cut to test (about 3 minutes).
4. Remove pan from heat and stir in whole watercress leaves. Cover and let stand until watercress is wilted (about 1 minute). Stir in lemon juice and sprinkle with the chiffonade of watercress. Serve immediately, since lemon juice may cause the bright green color to darken upon standing.
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makes 5 servings
Smoked Chicken and Melon Salsa Salad
3 medium sized cantaloupes (about 1 3/4 Ibs. each)
12 ounces purchased smoked or rotisserie chicken, boned, skinned, and cut into small cubes (about 2 cups meat)
1 medium size cucumber (about 9 oz.), peeled, seeded, and diced
About 2 tablespoons minced fresh mint
3 tablespoons
1 tablespoon honey
pepper
mint sprigs
lime wedges
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1.Cut 2 of the melons in half lengthwise. Scoop out and discard seeds. If any of the melon halves does not sit steadily. Set melon halves aside, cut side down, to drain.
2. Peel, seed, and dice remaining melon. Transfer to a large bowl. Add chicken, cucumber, minced mint, lime juice, and honey; mix well. Season to taste with pepper.
3. Set one melon half in each of 4 shallow individual bowls. Spoon a fourth of the chicken mixture into and on top of each melon half (you may have to pack it lightly). Garnish with mint sprigs. Offer lime wedges to season salads to taste.
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makes 4 servings
12 ounces purchased smoked or rotisserie chicken, boned, skinned, and cut into small cubes (about 2 cups meat)
1 medium size cucumber (about 9 oz.), peeled, seeded, and diced
About 2 tablespoons minced fresh mint
3 tablespoons
1 tablespoon honey
pepper
mint sprigs
lime wedges
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1.Cut 2 of the melons in half lengthwise. Scoop out and discard seeds. If any of the melon halves does not sit steadily. Set melon halves aside, cut side down, to drain.
2. Peel, seed, and dice remaining melon. Transfer to a large bowl. Add chicken, cucumber, minced mint, lime juice, and honey; mix well. Season to taste with pepper.
3. Set one melon half in each of 4 shallow individual bowls. Spoon a fourth of the chicken mixture into and on top of each melon half (you may have to pack it lightly). Garnish with mint sprigs. Offer lime wedges to season salads to taste.
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makes 4 servings
Sweet Potato and Apple Salad with Ginger Dressing
6 small sweet potatoes or yarns (about 2 Ibs. total), scrubbed (choose slimmer sweet potatoes for faster cooking)
2 tablespoons honey
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger (or to taste)
1/2 teaspoon ground cinnamon
1 cup plain nonfat yogurt
2 large red-skinned apples (about 1 Ib. total)
3/4 cup thinly sliced celery
1/2 cup salted roasted peanuts or almonds
Salt
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1. Place potatoes in a 5 to 6 quart pan and add enough water to cover. Bring to a boil; then reduce heat, cover, and simmer just until barely tender when pierced (20 to 25 minutes). Drain. Immerse potatoes in ice water until cool, then pat dry.
2. Meanwhile, in a large bowl, whisk honey, lemon peel, lemon juice, ginger, cinnamon, and yogurt to blend. Core apples and cut into 3/4 inch cubes. Add apples, celery, and 3/4s of the peanuts to dressing; mix well.
3. Peel potatoes and cut into 3/4 inch cubes; mix gently with apple mixture. Season to taste with salt. Sprinkle with remaining peanuts.
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makes 8 servings
2 tablespoons honey
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger (or to taste)
1/2 teaspoon ground cinnamon
1 cup plain nonfat yogurt
2 large red-skinned apples (about 1 Ib. total)
3/4 cup thinly sliced celery
1/2 cup salted roasted peanuts or almonds
Salt
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1. Place potatoes in a 5 to 6 quart pan and add enough water to cover. Bring to a boil; then reduce heat, cover, and simmer just until barely tender when pierced (20 to 25 minutes). Drain. Immerse potatoes in ice water until cool, then pat dry.
2. Meanwhile, in a large bowl, whisk honey, lemon peel, lemon juice, ginger, cinnamon, and yogurt to blend. Core apples and cut into 3/4 inch cubes. Add apples, celery, and 3/4s of the peanuts to dressing; mix well.
3. Peel potatoes and cut into 3/4 inch cubes; mix gently with apple mixture. Season to taste with salt. Sprinkle with remaining peanuts.
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makes 8 servings
Olive-Pecan Chicken Slaw
Crunchy toasted Peanuts and sweet apples are popular for snacks and simple desserts- and they're great in salads, too, as this winning main-dish slaw proves. Another time, you might try it with toasted almonds or walnuts in place of pecans, or with another favorite apple variety. Serve with hot buttermilk biscuits.
1 tablespoon butter or margarine
1/2 cup pecan halves
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium-size Red Delicious apple (about 6 oz.), cored and diced
2 cups shredded cabbage
1 1/2 cups shredded cooked chicken
1 jar (about 2 oz.) dices pimentos, drained
1 can (about 2 1/2 oz.) sliced ripe olives, drained
1/4 cup thinly sliced celery
Salt
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1. Melt butter in a small frying pan over medium heat. Add pecans and stir occasionally until nuts are a darker brown (about 5 minutes). Drain on paper towels.
2. While nuts are toasting, combine mayonnaise, lemon juice, mustard, sugar, and pepper in a large bowl. Beat to blend smoothly.
3. To dressing, add apple, cabbage, chicken, pimentos, olives, and celery; mix well. Season to taste with salt; sprinkle with pecans.
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makes 4 servings
1 tablespoon butter or margarine
1/2 cup pecan halves
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium-size Red Delicious apple (about 6 oz.), cored and diced
2 cups shredded cabbage
1 1/2 cups shredded cooked chicken
1 jar (about 2 oz.) dices pimentos, drained
1 can (about 2 1/2 oz.) sliced ripe olives, drained
1/4 cup thinly sliced celery
Salt
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1. Melt butter in a small frying pan over medium heat. Add pecans and stir occasionally until nuts are a darker brown (about 5 minutes). Drain on paper towels.
2. While nuts are toasting, combine mayonnaise, lemon juice, mustard, sugar, and pepper in a large bowl. Beat to blend smoothly.
3. To dressing, add apple, cabbage, chicken, pimentos, olives, and celery; mix well. Season to taste with salt; sprinkle with pecans.
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makes 4 servings
Tofu Toss with Spicy Peanut Sauce
Good in summer or winter, this assertively seasoned salad is based on firm tofu- cut into cubes, cloaked in a peanut and hoisin sauce, and tossed with a colorful combination o cabbage, radicchio, and cilantro.
1 package (about 6 oz.) frozen Chinese pea pods, thawed and drained
1 pound firm tofu, rinsed, drained, and cut into 1/2 inch-cubes
2 cloves garlic, minced or pressed
1/4 teaspoon ground red pepper (cayenne), or to taste
1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1/2 cup seasoned rice vinegar
1 teaspoon Oriental sesame oil
1 large head radicchio (about 10 oz.)
6 cups (about 9 oz.) finely shredded napa cabbage
1/2 cup lightly packed cilantro leaves
1/4 cup thinly sliced shallots or red onion
1 tablespoon vegetable oil
Lime wedges
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1. Cut pea pods diagonally in half. Transfer to a large bowl and add tofu, garlic, and red pepper, mix gently.
2. In a small bowl, beat peanut butter, hoisin sauce, vinegar, and sesame oil to blend smoothly. Set aside.
3. Remove 8 to 12 large outer leaves from radicchio; rinse and drain well. Arrange leaves, overlapping if necessary, in a wide, shallow bowl. Rinse, drain, and finely shred remaining radicchio; place in a large bowl and mix with cabbage, cilantro, and shallots.
4. Heat vegetable oil in a wide nonstick frying pan over medium-high heat. Add tofu mixture and cook, stirring often, until almost all liquid has evaporated and tofu is heated through (about 5 minutes). Stir in peanut butter mixture. Cook, stirring, just until sauce is heated through (1 to 2 minutes). Pour tofu mixture over cabbage mixture; mix well. Spoon into radiccio-lined bowl. Offer lime wedges to season individual servings to taste.
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makes 4 to 6 servings
1 package (about 6 oz.) frozen Chinese pea pods, thawed and drained
1 pound firm tofu, rinsed, drained, and cut into 1/2 inch-cubes
2 cloves garlic, minced or pressed
1/4 teaspoon ground red pepper (cayenne), or to taste
1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1/2 cup seasoned rice vinegar
1 teaspoon Oriental sesame oil
1 large head radicchio (about 10 oz.)
6 cups (about 9 oz.) finely shredded napa cabbage
1/2 cup lightly packed cilantro leaves
1/4 cup thinly sliced shallots or red onion
1 tablespoon vegetable oil
Lime wedges
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1. Cut pea pods diagonally in half. Transfer to a large bowl and add tofu, garlic, and red pepper, mix gently.
2. In a small bowl, beat peanut butter, hoisin sauce, vinegar, and sesame oil to blend smoothly. Set aside.
3. Remove 8 to 12 large outer leaves from radicchio; rinse and drain well. Arrange leaves, overlapping if necessary, in a wide, shallow bowl. Rinse, drain, and finely shred remaining radicchio; place in a large bowl and mix with cabbage, cilantro, and shallots.
4. Heat vegetable oil in a wide nonstick frying pan over medium-high heat. Add tofu mixture and cook, stirring often, until almost all liquid has evaporated and tofu is heated through (about 5 minutes). Stir in peanut butter mixture. Cook, stirring, just until sauce is heated through (1 to 2 minutes). Pour tofu mixture over cabbage mixture; mix well. Spoon into radiccio-lined bowl. Offer lime wedges to season individual servings to taste.
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makes 4 to 6 servings
Spinach and Shrimp Salad with Tri-mustard Dressing
Two kinds of prepared mustard and a pinch of dry mustard go into the dressing for this fresh shrimp salad. If you prefer an even spicier dressing, add additional dry mustard. Serve with crisp-crusted French rolls or a hot loaf of sourdough bread.
10 ounces packaged triple-washed baby spinach
1 pound shelled, de-veined cooked shrimp (31 to 40 per Ib.);leave tails on, if desired
6 tablespoons olive oil
1/4 cup balsamic or red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey mustard
1/4 teaspoon salt
1/8 teaspoon dry mustard blended with 1 teaspoon cold water
1/4 cup mayonnaise
1 tablespoon minced shallot or red onion
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1. Remove and discard any coarse stems from spinach. Then arrange spinach in a wide salad bowl and top with shrimp.
2. In a 1 to 1 1/2 quart pan, combine pan, combine oil, vinegar, Dijon mustard, salt, and dry mustard, salt, and dry mustard mixture. Bring to a boil over medium heat (about 3 minutes), stirring constantly. Remove pan from the heat and whisk in mayonnaise and shallot.
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makes 4 servings
10 ounces packaged triple-washed baby spinach
1 pound shelled, de-veined cooked shrimp (31 to 40 per Ib.);leave tails on, if desired
6 tablespoons olive oil
1/4 cup balsamic or red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey mustard
1/4 teaspoon salt
1/8 teaspoon dry mustard blended with 1 teaspoon cold water
1/4 cup mayonnaise
1 tablespoon minced shallot or red onion
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1. Remove and discard any coarse stems from spinach. Then arrange spinach in a wide salad bowl and top with shrimp.
2. In a 1 to 1 1/2 quart pan, combine pan, combine oil, vinegar, Dijon mustard, salt, and dry mustard, salt, and dry mustard mixture. Bring to a boil over medium heat (about 3 minutes), stirring constantly. Remove pan from the heat and whisk in mayonnaise and shallot.
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makes 4 servings
Smoked Salmon and Cheese Salad
This attractive entree goes together quickly and offers some delicious surprises: succulent smoked salon, piquant Gorgonzola cheese, and crunchy nuts and croutons. For variety, substitute other fish, such as smoked trout or sardines, for the salmon.
5 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 ounces thinly sliced smoked salmon
2/3 cup crumbled Gorgonzola cheese
1 1/2 cups purchased plain or seasoned croutons
12 cups (about 10 oz.) bite sized pieces of romaine lettuce, rinsed and crisped
1/3 cup thinly sliced green onions
1/4 cup salted roasted almonds, coarsely chopped
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1. In a large bowl, whisk oil, vinegar, and mustard to blend.
2. To dressing, add salmon, cheese, croutons, lettuce and onions. Mix well. Sprinkle with almonds.
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makes 4 servings
5 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 ounces thinly sliced smoked salmon
2/3 cup crumbled Gorgonzola cheese
1 1/2 cups purchased plain or seasoned croutons
12 cups (about 10 oz.) bite sized pieces of romaine lettuce, rinsed and crisped
1/3 cup thinly sliced green onions
1/4 cup salted roasted almonds, coarsely chopped
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1. In a large bowl, whisk oil, vinegar, and mustard to blend.
2. To dressing, add salmon, cheese, croutons, lettuce and onions. Mix well. Sprinkle with almonds.
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makes 4 servings
Corn Cobb Salad
Like the traditional Cobb salad, this tempting entry features a variety of colorful ingredients arranged spoke fashion on the serving platter. But this variation on the classic dish is meatless: fresh-cut corn, cherry tomatoes, roasted cashews, and tangy feta, all served on a bed of vinaigrette-dressed spinach, take the place of the usual chicken, bacon, and blue cheese.
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallot or red onion
1 cup (about 4 oz.) crumbled feta cheese
2 medium-size ears corn (each about 8 inches long)
9 ounces packaged triple-washed spinach
1/2 cup salted roasted cashews
1 cup tiny bite-sized cherry tomatoes
1 very small red onion (about 4 oz.), halves and thinly sliced
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1. In a shallow bowl, whisk oil, vinegar, mustard, and shallot to blend. Stir in 1/4 cup of the cheese; set aside.
2. Remove and discard husks and silk from corn. In a shallow bowl, hold one ear of corn upright, and, with a sharp knife, cut kernels from cob. Then, using blunt edge of knife, scrape juice from cob into another shallow bowl. Repeat with remaining ear of corn. Discard cobs. Stir corn juice into dressing.
3. To assemble salad, remove and discard any coarse stems from spinach. Then, in a wide serving bowl, combine spinach and half the dressing. Mound corn, remaining 3/4 cup cheese, cashews, and tomatoes in separate sections atop spinach; place onion in center. Offer remaining dressing to add to taste.
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makes 4 to 6 servings
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallot or red onion
1 cup (about 4 oz.) crumbled feta cheese
2 medium-size ears corn (each about 8 inches long)
9 ounces packaged triple-washed spinach
1/2 cup salted roasted cashews
1 cup tiny bite-sized cherry tomatoes
1 very small red onion (about 4 oz.), halves and thinly sliced
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1. In a shallow bowl, whisk oil, vinegar, mustard, and shallot to blend. Stir in 1/4 cup of the cheese; set aside.
2. Remove and discard husks and silk from corn. In a shallow bowl, hold one ear of corn upright, and, with a sharp knife, cut kernels from cob. Then, using blunt edge of knife, scrape juice from cob into another shallow bowl. Repeat with remaining ear of corn. Discard cobs. Stir corn juice into dressing.
3. To assemble salad, remove and discard any coarse stems from spinach. Then, in a wide serving bowl, combine spinach and half the dressing. Mound corn, remaining 3/4 cup cheese, cashews, and tomatoes in separate sections atop spinach; place onion in center. Offer remaining dressing to add to taste.
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makes 4 to 6 servings
Smoked Trout and Onion Salad (vidalia idea)
Red onion rings, mellowed and crisped by soaking in ice water and vinegar, are a crunchy surprise in this salad of romaine lettuce and smoked trout.
1 medium-size red onion (about 6 oz.), thinly sliced
1/4 cup distilled white vinegar
1/4 cup sour cream
1 tablespoon lemon juice
2 teaspoons prepared horseradish
1 tablespoon chopped fresh dill
1 large head romaine lettuce (about 1 1/4 ibs.), separated into leaves, rinsed, and crisped
12 ounces smoked trout, boned, skinned, and cut or torn into 1/2-inch pieces
Dill springs (optional)
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1. Place onion slices in a deep bowl and add enough cold water to cover. With your hands, squeeze slices until they are almost limp. Drain, rinse, and drain again.
2. Return onion to bowl and add vinegar and about 2 cups each ice cubes and water. Let stand until onion is crisp (about 15 minutes);drain well. Remove onion from bowl.
3. While onion is soaking, in a small bowl, whisk sour cream, lemon juice, horseradish, and chopped dill to blend smoothly; set aside.
4. Line each of 4 individual plates with 2 or 3 large lettuce leaves. Cut remaining lettuce crosswise into 1/4-inch-wide strips.
5. In a large bowl, gently mix lettuce strips, trout, and onion. Add dressing and mix gently but thoroughly. Divide salad equally among lettuce-lined plates; garnish with dill sprigs, if desired. Serve immediately.
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makes 4 servings
1 medium-size red onion (about 6 oz.), thinly sliced
1/4 cup distilled white vinegar
1/4 cup sour cream
1 tablespoon lemon juice
2 teaspoons prepared horseradish
1 tablespoon chopped fresh dill
1 large head romaine lettuce (about 1 1/4 ibs.), separated into leaves, rinsed, and crisped
12 ounces smoked trout, boned, skinned, and cut or torn into 1/2-inch pieces
Dill springs (optional)
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1. Place onion slices in a deep bowl and add enough cold water to cover. With your hands, squeeze slices until they are almost limp. Drain, rinse, and drain again.
2. Return onion to bowl and add vinegar and about 2 cups each ice cubes and water. Let stand until onion is crisp (about 15 minutes);drain well. Remove onion from bowl.
3. While onion is soaking, in a small bowl, whisk sour cream, lemon juice, horseradish, and chopped dill to blend smoothly; set aside.
4. Line each of 4 individual plates with 2 or 3 large lettuce leaves. Cut remaining lettuce crosswise into 1/4-inch-wide strips.
5. In a large bowl, gently mix lettuce strips, trout, and onion. Add dressing and mix gently but thoroughly. Divide salad equally among lettuce-lined plates; garnish with dill sprigs, if desired. Serve immediately.
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makes 4 servings
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