Archive for the ‘Salads’ Category
- 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
- 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
- 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.
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
- 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:
- Smoke Lanark Maple Vinegar – semi-sweet and smoke-maple adds a counter balance.
- Schneiders Octoberfest Mustard.
- 4 cups Dashi
- 1 tsp Light Soy Sauce
- 1 Carrot, Julienne into Slivers
- 3 tbsp Miso
- 1 Green Onion, Thin Slice
- 2 oz Firm Tofu, Small Cubes
- Simmer Dashi.
- Add soy sauce.
- Add a splash of sake.
- Stir in carrot.
- Simmer for 3 minutes.
- Place 1 cup warm dashi in bowl.
- Stir, then whisk in miso.
- Dissolve miso.
- Pour back into soup.
- Add green onion.
- Add tofu.
- Will keep for 2 days.
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
Miso Marinated Halibut
- 4 6oz Skinless Hailbut Fillets
- 1/4 cup White Miso
- 1/4cup Sake
- 1/4c Mirin
- 2 tsp Soy Sause
- 1/4 tsp Seasame Oil
- Place rack, 6+” from top element.
- Heat oven and shallow cooking tray to 500F
- Whisk together the marinade.
- Marinade halibut for 30 minutes.
- Remove marinade and reduce to a medium-heavy sauce.
- Place fish on shallow oven tray and drizzle reduced marinade on top of fish.
- Turn Oven to Broil.
- Place fish in.
- Cook unto done, typically 6-9 minutes.
- Check it is done before serving. Is interior white?
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.
- Preheat oven to 400°F.
- Coat squash covered in olive oil and add maple syrup. Lightly season with salt and a little pepper.
- Roast squash for 20 minutes, turn once.
- Add in Cranberries for 5 minutes.
- Remove from oven and in an colander, let any excess oils drip off.
- 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.
- Prepare vinegarette, by combining cider, vinegar and onion.
- Reduce over heat the vinegarette to less than a 1/4c.
- Remove from heat and whisk in mustard.
- Extract alll onions and add into the salad.
- 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.