Currently viewing the tag: "shallots"
The “dressing” is fairly chunky, and could be considered a condiment as well. This salad makes a nice side to grilled fish or chicken, or you can omit the lettuce and use the dressed radishes as a topping for something.
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Tagged with: butter lettuce • Italian parsley • lettuce • Meyer lemon • mint • radishes • salad • shallots
This dressing is about the tomato, so only do this when you have tomatoes with plenty of flavor. This is also a pretty dressing, especially when you have different colors of tomatoes. This dressing has a nice combination of fruitiness, acid, and sweetness, and is great on fish, grilled shrimp, chicken, or mixed with arugula and tossed onto grilled slabs of chewy bread. It is good on salads, too.
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This is a quick and simple dish that is all about the balance between the spiciness, the basil flavor, and the background of sweetness and umami notes. You can make it more or less spicy by changing the number of chilis, but there should always be a balance of flavor. There are many versions of this dish; this one is a distillation of time spent working in a Thai restaurant and many recipes. With or without the optional ingredients, the dish is still good. The optional kecap manis add depth of flavor and authenticity.
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This is for the Romaine, Roasted Beets, and Apricot salad, but would be a nice sauce for grilled chicken with grilled apricots, or pork chops. It would also be nice with a salad of butter leaf lettuces with apricots and a small round of fresh goat cheese rolled in bread crumbs and baked until golden served with toasts.
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Tagged with: apricot • beets • butter leaf lettuce • chicken • pork • romaine lettuce • salad • shallots • vinaigrette
Here is my take on the bistro classic of frisee salad scattered with lardons (thick batons of crispy chewy bacon) and topped with a poached egg. There are not a lot of components to this dish, so use the freshest eggs and good quality thick cut or slab bacon. Note that this recipe serves two rather than the usual 4 due to the fact that unless there are two heads of frisee per box, or they are really large heads, that is how much the average frisee will serve.
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A classic dressing for Frisee au Lardons (Curly Endive with Bacon and Poached Egg), a bistro classic. Here the dressing is lightened up a bit using more oil than bacon fat. This dressing is also good on spinach, especially if warmed up a little bit.
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Although called Spanish Radish, these are well-liked in places like Russia where the winters are harsh and the ground is cold. These radishes store really well if kept cold. The recipe takes its inspiration from Russian cuisine. This salad would be a nice accompaniment to gravlax, borscht, or braised beef.
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This is a good thing to have in the freezer as it can be used as a “spread” out of the refrigerator for things like sandwiches and crackers with smoked salmon, or use it to top grilled salmon or steamed chicken as an instant sauce. Slip thin slices under the skin of a chicken to be roasted and you get a moist buttery chicken with lots of fresh herb flavor. It is great for making a pan sauce as well; after sautéing some scallops or fish, de-glaze the pan with some white wine and/or lemon juice and add small cubes of this compound butter to form the sauce.
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This is a variation of Haricot Vert Salad that has a little more “pop” to it due to the lemon and yogurt in the dressing. Combined with the aromatic dill, this salad has plenty of presence. If you get tomatoes in your box, add some dice tomatoes to the mix, or see suggestions in Chef’s Tips. If you wish, you can substitute potatoes for the filet beans. If you get tomatoes in your box, go ahead and seed one or two (to yield a cup) and cut them into ¼ inch cubes and fold into the salad after everything else has been finished.
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Tagged with: beans • dill • filet beans • gluten-free • labne • potatoes • shallots • spinach • tomatoes • vegetarian
This is the first of my “quickle” recipes from which the rest derive. These always seem to disappear so fast, and I am always interested to see what they get used for. Once you have done this, you’ll find it takes longer to read the recipe than execute it. This is another dish where a Ben-Riner or mandolin is really helpful, or a razor sharp knife is essential.
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INGREDIENTS:
4 pork loin chops cut thick, around 4-6 oz. each ½ pound of apples such as Granny Smith, Cameo, or Golden Delicious (1 Large or 2 medium), cut into ¼ inch thick slices or ½” cubes 1 medium shallot, minced 1 oz. high quality apple brandy such as Osocalis*, or a French Calvados. Cognac or brandy may be used as well. 4 oz apple cider or juice ½ tsp fresh minced rosemaryContinue reading »
Tagged with: apples • butter • cream • Granny Smith apples • herbs • pork • pork chops • rosemary • shallots
These packets are three recipes rolled into one. It seems like a long recipe, but it is not really hard. It does require a little time, but the rewards are great, and the steps can be broken up over a couple days or more. This is an easy recipe to expand, and all elements of the dish freeze well, so making extras is a good idea. You can freeze the lentils alone or combined with the vegetables, or freeze the entire packets for another meal. Once you have done this dish you will find shortcuts or variations of your own. The recipe is three parts; the lentils, the vegetable hash, and the assembled finished timbales (another name for the finished packets). When cutting up vegetables for the recipe, just remember that everything should be around the size of the lentils-keeping in mind the lentils will expand a little when cooked.
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