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Archive for the ‘Salads’ Category

Potato Salad with Bacon

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Ingredients:

  • 20 Small Red-White Potatoes – Quartered
  • 16 Bacon Slice – Chopped into 2cm segments
  • Olive Oil as needed
  • 1/2 Sweet Onion, thinly sliced
  • 1 Celery Stalk, thinly sliced – optional
  • 2 Tbsp of Apple Cider Vinegar
  • 2 tsp of Fresh Marjoram – fine chopped and crushed
  • 1/2 tsp Dry Mustard
  • 1/2 c beef stock

Steps:

  • Cook quartered potatoes, skin on, for 20 minutes.
  • Let potatoes cool for ten minutes.
  • In dutch oven, cook bacon (but not to crisp) on stove, over medium heat.
  • Remove bacon, but keeping hot fat-oil in oven.
  • Add onion and celery to dutch oven, over medium-low heat.
  • Once onion and celery has become transulccent, whisk in
    • Vinegar
    • Marjoram
    • 3/4 tsp salt
    • Dry Mustard
  • Add in stock and mix.
  • Add in Potatoes and Bacon and lets stock heat until it thickens – no more than 5 minutes.
  • Drain excess fluid.
  • Cover and serve warm.

While good cold, the fat (bacon) is best when it is warm.

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Written by raspberryfisher

2013/07/25 at 21:41

Posted in Salads, Weekend Cooking

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Simple Spinach Tangerine Salad

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The salad, mix:

  • 8c Spinach
  • 1c of Dried Cranberries
  • 1 small Can 0f Tangerine Orange Whole Segments, Drained
    • Save 1-2 Tbps of juice
  • 4-6 Green Onions – Sliced
    • Alternate: Thin sliced sweet onion

Vinegarette, combine

  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Orange Juice (or 2)
  • 2 tsp Wet Mustard
  • 1/3 c Olive Oil

Simple recipes, but some simple ingredients that can make small, but nice changes:

Written by raspberryfisher

2013/07/25 at 21:18

Posted in Salads, Weekend Cooking

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the Miso recipes

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miso_0339

Miso Soup

Ingredients

  • 4 cups Dashi
  • 1 tsp Light Soy Sauce
  • Sake
  • 1 Carrot, Julienne into Slivers
  • 3 tbsp Miso
  • 1 Green Onion, Thin Slice
  • 2 oz Firm Tofu, Small Cubes

Steps

  1. Simmer Dashi.
  2. Add soy sauce.
  3. Add a splash of sake.
  4. Stir in carrot.
  5. Simmer for 3 minutes.
  6. Place 1 cup warm dashi in bowl.
  7. Stir, then whisk in miso.
  8. Dissolve miso.
  9. Pour back into soup.
  10. Add green onion.
  11. Add tofu.
    .
  12. Will keep for 2 days.

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the Miso salad dressing, for the greens

1. Whip together:

  • 1  Tbsp Miso
  • 1  Tbsp Rice Vinegar
  • 4  Tbsp Grapeseed Oil

2. Stir in

  • 1  Tbsp Sesame Oil

3. Mix into Salad

4. Add on top

  • 2  Green Onions, Sliced
  • Sesame Seeds to suit

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Miso Marinated Halibut

Ingredients

  • 4 6oz Skinless Hailbut Fillets

Marinade

  • 1/4 cup White Miso
  • 1/4cup Sake
  • 1/4c Mirin
  • 2 tsp Soy Sause
  • 1/4  tsp Seasame Oil

Steps

  1. Place rack, 6+” from top element.
  2. Heat oven and shallow cooking tray to 500F
  3. Whisk together the marinade.
  4. Marinade halibut for 30 minutes.
  5. Remove marinade and reduce to a medium-heavy sauce.
  6. Place fish on shallow oven tray and drizzle reduced marinade on top of fish.
  7. Turn Oven to Broil.
  8. Place fish in.
  9. Cook unto done, typically 6-9 minutes.
    .
  10. Check it is done before serving. Is interior white?
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Written by raspberryfisher

2013/05/04 at 20:59

Posted in Salads, Weekend Cooking

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Butternut Squash Salad

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I am trying to expand my skills with exciting vegatables, so here is last weeks good Butternut Squash Salad.

  • Butternut Squash – skinned and cubed – 3/4″
  • 1 tbsp Maple Syrup
  • 1c Dried Cranberries
  • 1+c Arugula
  • 1c Pine Nuts, lightly toast
  •  2c Apple Cider * 1 tbs Cider Vinegar
  • 1 Small-Medium Onion, thin slice
  • 1tbsp Honey Mustard (we like Schneiders)

The challenge with cooking on instinct, is proportions is fluid and suits the desire and need at the time, to compliment the dinner.

  1. Preheat oven to 400°F.
  2. Coat squash covered in olive oil and add maple syrup. Lightly season with salt and a little pepper.
  3. Roast squash for 20 minutes, turn once.
  4. Add in Cranberries for 5 minutes.
  5. Remove from oven and in an colander, let any excess oils drip off.
  6. With the squash still warm (but not hot), mix in the Arugula and Pine Nuts.Challenge is too cook the squash, but not too much that it becomes a soft pulp.
  7. Prepare vinegarette, by combining cider, vinegar and onion.
  8. Reduce over heat the vinegarette to less than a 1/4c.
  9. Remove from heat and whisk in mustard.
  10. Extract alll onions and add into the salad.
  11. Add vinegarette to desired taste and texture.

Works best with pork loin and lamb. Depending upon preparaton, the salad can compliment seafood. As it is sweet with a little kick, for a wine look to a Riesling or Gewurztraminer.

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Written by raspberryfisher

2011/12/24 at 19:15

Posted in Salads, Weekend Cooking

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