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Post by Arrianna on Dec 5, 2006 21:45:15 GMT -5
missteetheironchef Oct 24, 2006, 10:17am » Ming Tsai's Master Recipe
Cranberry-Mango Vinaigrette
Makes about 3 1/2 cups
2 shallots, peeled, rough chopped
Juice of lemon
1 tablespoon Dijon mustard
2 cups fresh cranberries, washed and dried
1/2 cup dried cranberries
1 large mango, peeled, diced
1/2 cup extra virgin olive oil
Kosher salt and freshly cracked black pepper
In a blender, combine shallots, lemon juice and Dijon mustard and puree until smooth. Add cranberries and mango and puree until smooth. Season with kosher salt and freshly ground black pepper to taste. With blender running, slowly drizzle in olive oil and taste again. Store in an air-tight jar and place in the fridge.
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Post by Arrianna on Dec 5, 2006 22:49:53 GMT -5
missteetheironchef Nov 16, 2006, 9:58am » Citrus Salad 2 pink grapefruit, peeled and sectioned 4 oranges, peeled and sectioned 2 papayas, peeled and sliced 1 avocado, peeled and sliced 1 cup fresh berries, like strawberries, blueberries or raspberries One half cup poppy seed dressing (already prepared) One third cup slivered almonds
Combine all fruit in a large bowl and drizzle dressing over top and toss. Sprinkle with slivered almonds.
The Skinny: Again, not much room for improvement.
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Post by missteetheironchef on Dec 15, 2006 17:59:21 GMT -5
Mixed Greens with Tarragon Vinaigrette
8 - 10 cups mixed greens 1 large white sweet onion, thinly sliced One half cup extra virgin olive oil One third cup balsamic vinegar 1 tsp. sugar 1 tsp. dried tarragon Salt and pepper to taste
Place mixed greens in a large serving bowl, place sliced onion on top. Combine olive oil, balsamic vinegar, sugar, tarragon and salt and pepper in a cruet and shake well. Pour over salad and toss just before serving.
The Skinny: Not much room for improvement here.
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Post by missteetheironchef on Dec 26, 2006 15:58:06 GMT -5
Spinach salad with broccoli and dried cranberries
This is a variation on a recipe I found in an old Bon Appétit. My goal was to combine the salad and a side dish all into one. Bingo.
Serves 6 - can be doubled
4 cups broccoli florets 1/4 cup red wine vinegar 1/4 cup honey 1 garlic clove minced (jar garlic will work fine) 3/4 cup thinly sliced red onion 6 Tbl dried craisins (dried cranberries, sweetened) 1 bag of prewashed baby spinach
Steam the broccoli for 4 minutes. Plunge in ice water to stop the cooking. (I just fill my sink and put in ice cubes). Chill in the refrigerator until ready to serve.
Whisk vinegar, honey and garlic in the blender to emulsify. Store in the refrigerator until ready to serve. You'll have to whiz it again in the blender so it's mixed before pouring on salad.
When ready to serve put spinach in bowl. Toss spinach with dressing. Top with onions and then broccoli and craisins.
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Post by missteetheironchef on Dec 30, 2006 14:28:14 GMT -5
Spinach Salad
2 Tbsp. butter or olive oil (or combination) 1 cup onion, chopped 6 small Portabella mushrooms sliced thin 2 pears chopped 2 tomatoes sliced into wedges then cut in half (bite size pieces) 2 Tbsp. fresh lemon juice 10 fresh oregano leaves 1 tsp. thyme 1 tsp. dried basil One quarter cup dry white wine Fresh Spinach, enough for 6 to 8 servings One half cup real bacon bits
Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.
The Skinny: Not much room for improvement here.
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Post by keroppikeroppi007 on Dec 31, 2006 3:34:59 GMT -5
Prawn, Lychee and Mango Summer Salad
Ingredients 16 medium or large cooked prawns, peeled and deveined ½ cos lettuce, washed and broken into bite-size pieces 500gm lychees, skins and seeds removed 1 large mango, peeled and flesh removed from seed and chopped 2 tablespoons chopped pecan nuts ½ small salad onion, peeled and finely sliced ½ red capsicum, deseeded and finely sliced 1/3 lebanese cucumber, washed and finely sliced Dressing (or try alternate soy and sesame vinaigrette dressing) 200g low fat natural yoghurt 1 tablespoon lime juice 2 tsp Dijon mustard 1 tsp sweet chilli sauce cracked black pepper to taste
Method Combine all ingredients in a large salad bowl and gently fold through the prepared yoghurt dressing. To make dressing, combine all ingredients in small bowl and whisk until well-combined.
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Post by missteetheironchef on Jan 2, 2007 12:26:54 GMT -5
Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette By EatingWell.com Makes 8 servings, 1 3/4 cups each ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Moderate
This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.
Black olive vinaigrette 1 tablespoon red-wine vinegar 1 tablespoon lemon juice 1 teaspoon Dijon mustard 2 cloves garlic, minced 1/8 teaspoon salt, or to taste Freshly ground pepper to taste 1/4 cup extra-virgin olive oil 1/2 cup Kalamata olives, pitted and coarsely chopped 1 tablespoon chopped fresh parsley
Salad 3 medium navel or Valencia oranges 10 cups mixed lettuces (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces 2 heads Belgian endive, sliced 2 bulbs fennel, trimmed and sliced
1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
3. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.
Nutrition Information
Per serving: 167 calories; 10 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 18 g carbohydrate; 4 g protein; 7 g fiber; 274 mg sodium. Nutrition bonus: 100% dv Vitamin A, 58 mg Vitamin C (100% dv), 296 mcg Folate (74% dv), 30% dv Fiber.
Make-Ahead Tip
To make ahead: the vinaigrette will keep, covered, in the refrigerator for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours.
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Post by missteetheironchef on Jan 2, 2007 12:28:29 GMT -5
Orange Crisps with Citrus Fruit Salad By EatingWell.com Makes 1 dozen cookies ACTIVE TIME: 20 minutes TOTAL TIME: 1 hour EASE OF PREPARATION: Easy These ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade or purchased fruit salad to increase your fruit servings for the day while still satisfying your sweet tooth. 1/2 cup white whole-wheat flour (see Note) or whole-wheat pastry flour (see Note) 1/3 cup sugar 1/4 cup unsalted butter, melted 1/2 teaspoon freshly grated orange zest 2 tablespoons orange juice 2 teaspoons vanilla extract 4 cups prepared citrus fruit salad (see Note) 1. Position racks in upper and lower thirds of oven; preheat to 300 F. Coat 2 large baking sheets with cooking spray. 2. Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth. Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet. Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart. 3. Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes. Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely. Nutritional Information Per serving (1 cookie, 1 cup fruit): 128 calories; 4 g fat (3 g sat, 0 g mono); 10 mg cholesterol; 22 g carbohydrate; 2 g protein; 2 g fiber; 15 mg sodium; 6 mg potassium. Nutrition bonus: Vitamin C (100% daily value). Tip Ingredient note: White whole-wheat flour is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It can be ordered from the King Arthur Flour Baker's Catalogue at shop.bakerscatalogue.com. Whole-wheat pastry flour can be substituted. Find whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources: King Arthur Flour, http://www.bakerscatalogue.com; Bob's Red Mill, www.bobsredmill.com. To make your own citrus fruit salad, remove the skin and white pith from oranges and grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes. Toss the segments with citrus zest if desired. Or look for jarred prepared fruit salad in the market's produce section. Make-Ahead Tip To make ahead: Store cookies in an airtight container, with parchment or wax paper between layers, for up to 2 days.
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Post by missteetheironchef on Jan 3, 2007 11:46:32 GMT -5
WARM CHICKEN SALAD WITH MUSTARD VINAIGRETTE
Serves 6
MUSTARD VINAIGRETTE:
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh basil, chives, or parsley
1 tablespoon balsamic vinegar
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
CHICKEN SALAD:
6 boneless, skinless chicken breast halves
3 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
3 cups washed, dried, and torn baby romaine lettuce leaves
3 cups washed, dried, and trimmed watercress leaves
1/2 pound fresh mushrooms, such as cremini, shiitake, or oyster mushrooms, trimmed, wiped clean, and thickly sliced
Finely chopped fresh basil, chives, or parsley, for garnish
First, make the vinaigrette: In a small mixing bowl, stir together the mustard, fresh herbs, vinegar, salt and pepper. Slowly whisk in the oil. Correct the seasonings to taste, including the mustard and vinegar, and set aside.
Preheat the broiler.
Lightly brush the chicken breasts all over with a little of the olive oil and season them to taste with salt and pepper. Place the chicken breasts in the broiler pan or a shallow baking pan placed under the broiler and broil until cooked through, 6 to 8 minutes per side. (When the broiling time is almost over, cut into the center of one with a sharp knife to make sure that it is no longer pink at the center.)
Once the chicken has begun to cook, put the romaine and watercress leaves in a big salad bowl and toss with just enough of the vinaigrette dressing to coat them lightly. Set aside.
After you have turned the chicken breasts to cook on their other sides, heat a large skillet over high heat and add 1 to 2 tablespoons of the olive oil. Add the mushrooms and saute over high heat until they begin to turn golden, about 4 minutes; season to taste with salt and pepper.
Divide the salad leaves among 6 serving plates, mounding them in the center. Arrange the sauteed mushrooms around the leaves. Cut each chicken breast crosswise and on the diagonal into 6 slices and arrange the slices over each bed of greens. Spoon a little more of the vinaigrette over the chicken, garnish with fresh herbs, and serve immediately.
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Post by missteetheironchef on Jan 15, 2007 11:44:51 GMT -5
Cucumber Tomato Salad
One half cup white vinegar One quarter cup olive oil 3 Tbsp. sugar One quarter cup fresh mint, chopped Salt and pepper to taste 2 cucumbers, peeled and sliced 3 tomatoes cut into wedges 1 red onion, thinly sliced
Combine first five ingredients in a salad cruet and shake well. Combine last three ingredients and toss. Pour vinegar/oil mixture over salad and toss to coat.
The Skinny: Not much room for improvement. A little crushed garlic would be good in the dressing.
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Post by missteetheironchef on Mar 21, 2007 9:24:54 GMT -5
SPAGO'S LOBSTER COBB SALAD
Serves 4
LOBSTER:
3 stalks celery, cut into 2-inch pieces
1 medium onion, quartered
8 sprigs fresh thyme
1/4 cup white wine vinegar
Freshly ground black pepper
2 lobsters, each 1 1/2 pounds
COBB DRESSING:
1 shallot, finely chopped
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1/3 cup walnut oil
1/2 cup vegetable oil
Salt
Freshly ground black pepper
SALAD:
1/2 pound sliced smoked bacon, chopped
6 hard-boiled eggs, chilled
1/2 pound haricots verts or other small fresh green beans, trimmed, cut into 1/4-inch pieces
2 ripe avocados
2 hearts romaine, trimmed and cut crosswise into 1/2-inch slices
1 small head watercress, stemmed and rinsed, leaves separated into bite-sized clusters
1/2 pound mixed yellow and red grape or cherry tomatoes, halved
4 ounces Roquefort cheese, crumbled
Salt
First, if using live lobsters, prepare them. Bring a large pot of water to a boil. Add the celery, onion, thyme, vinegar, and black pepper, and boil for 10 minutes. Add the lobsters, cover, and simmer for 8 to 10 minutes, until the shells are bright red and the lobster is cooked through. Meanwhile, fill a large bowl with ice and water. With a large wire skimmer, remove the lobsters from the water and immediately immerse in the ice water to stop cooking. Shell the tail and the claws and cut the meat into 1/2-inch chunks. Set aside in a covered container in the refrigerator. Alternatively, buy a cooked lobster in the shell; shell the meat, cut it up, and reserve.
Next, prepare the dressing. In a mixing bowl, thoroughly whisk together the shallot, Dijon mustard, and vinegars. While whisking, slowly drizzle in the oils to form a thick emulsion. Season to taste with salt and pepper. Cover and set aside.
Prepare the salad ingredients.
In a large nonstick skillet over medium heat, cook the bacon until crisp, about 5 minutes. Then, with a slotted spoon, transfer to paper towels to drain. Set aside.
Shell the eggs and separate the whites from the yolks. Pass each separately through a medium strainer or food mill and reserve in separate bowls.
Bring a small saucepan of salted water to a boil. Add the haricots verts and boil for 1 minute. Remove from the water with a wire skimmer and immerse in ice water. Drain well and set aside.
Halve, pit, and peel the avocados. Cut into 1/2-inch chunks. Place in a bowl, cover with plastic wrap, and set aside.
In a mixing bowl, add the romaine and watercress and season lightly with salt and pepper. Add 1/3 cup of the dressing and toss. Divide the greens among 4 large chilled serving plates. Arrange the toppings in rows on top, starting at one side with the bacon, followed by the haricots verts, egg yolk, lobster meat, egg white, tomato, and finally the avocado. Sprinkle the cheese all over the top. Serve the remaining dressing on the side. Alternatively, in a large salad bowl, toss the greens with the other ingredients and enough dressing to coat, then mound salad on large chilled serving plates.
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Post by missteetheironchef on Apr 11, 2007 9:59:30 GMT -5
Asparagus, Crabmeat, and Grapefruit Salad advertisement This salad features crisp vegetables and fresh seafood — perfect for a spring lunch!
Serves 2
Smith & Wollensky is known as a great steakhouse across the country, but this salad shows there's something on the menu for everyone.
Ingredients
Salad: 6 pieces jumbo asparagus, stems trimmed, peeled 3" at base, steamed until just cooked, but still bright green and crisp, and chilled 1 cup mixed baby greens 1/4 pound colossal lump crabmeat, picked over for bits of shell 6 pieces of grapefruit sections 1/2 red bell pepper, chopped 1/4 cup Citrus Vinaigrette (recipe below) 1 tablespoon minced chives
Citrus Vinaigrette: ½ teaspoon Dijon mustard ½ tablespoon lemon juice ½ tablespoon lime juice ½ tablespoon orange juice 1/4 cup extra virgin olive oil Salt Pepper
Instructions
To make the salad: Lay 3 asparagus on each plate.
Put ½ cup greens on top of the asparagus on each plate to make a bed for the crabmeat. Divide the crabmeat evenly into 4 portions and place it on top of the greens. Arrange the grapefruit sections around the crabmeat. Sprinkle with the bell pepper.
Drizzle with Citrus Vinaigrette. Sprinkle on chives.
To make the Citrus Vinaigrette: In a small glass or stainless steel bowl, combine the mustard, lemon juice, lime juice, and orange juice. Slowly whisk in the oil. Season with salt and pepper to taste.
Nutritional Information: 260 calories 20 total fat (3 g sat) 30 mg cholesterol 9 g carbohydrate 0 g fiber 490 mg sodium
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Post by missteetheironchef on Apr 14, 2007 11:51:08 GMT -5
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Post by missteetheironchef on Apr 28, 2007 13:40:00 GMT -5
Note: This following recipe is a dessert salad.
Watergate Salad 1 4-oz package pistachio instant pudding 1 8-oz. can crushed pineapple, undrained 1 9-oz package cool whip, or other whipped topping 1 cup miniature marshmallows One half cup chopped nuts
Combine all ingredients in a large bowl and mix well. Chill before serving.
The Skinny: Use fat free cool whip
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Post by missteetheironchef on Jun 6, 2007 14:07:33 GMT -5
SPINACH AND BLUE CHEESE SALAD WITH APPLES AND CARAMELIZED PECANS
Serves 4
SPICY CARAMELIZED PECANS:
1-1/2 cups peanut oil or vegetable oil
Water
1 cup shelled pecan halves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup confectioners' sugar
SPAGO HOUSE DRESSING:
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
1/2 teaspoon minced fresh thyme leaves
1/2 cup extra-virgin olive oil
1/3 cup walnut oil
1/4 teaspoon salt
1/8 teaspoon white pepper
SALAD:
1 apple, chilled
1 small lemon, juiced
8 ounces baby spinach leaves, washed and thoroughly dried
1 small head radicchio, trimmed and cut crosswise into narrow ribbons
1/2 cup crumbled blue cheese
Salt
White pepper
About 1/2 cup of Spago house dressing (see separate recipe)
1 cup Spiced Caramelized Pecans (see separate recipe)
Prepare the Spicy Caramelized Pecans in advance. In a medium saucepan, heat the oil to 350 degrees F. on a deep-frying thermometer.
Meanwhile, in a medium saucepan, bring 1 quart of water to a boil. Add the pecans to the water in 2 separate batches, boiling each for 2 minutes. Drain them in a strainer, shaking off all excess water, and leave them in the strainer. Holding the strainer over a plate, sprinkle the salt and cayenne pepper over the nuts. Then, a little at a time, sprinkle the confectioners' sugar over them, allowing the sugar to melt into the pecans; toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and the nuts are coated. Do not use your hands or a spoon to toss them, or you'll interfere with the even glaze.
Carefully add the glazed nuts to the hot oil, adjusting the heat if necessary to maintain the 350 degrees F. temperature. Cook, stirring occasionally, until golden brown, about 3 minutes. Remove the nuts with a slotted spoon to a baking tray to cool. When they are completely cool, store in an airtight container until ready to use.
Before making the salad, prepare the Spago House Dressing. In a medium bowl, whisk together the vinegars, mustard, shallot and thyme. Whisking continuously, drizzle in the oils to form a smooth, thick emulsion. Season to taste with salt and pepper. This will make about 1 cup; store extra in a covered container in the refrigerator for up to 3 weeks.
For the salad, use a sharp knife to cut the apple into quarters. Cut out the stem, seeds and core, then cut the quarters lengthwise into very thin slices. Put them in a salad bowl, sprinkle with the lemon juice, and toss gently to coat them and prevent oxidization.
Just before serving, add the spinach, radicchio and blue cheese and season lightly with salt and pepper. Briefly whisk the dressing and add 1/2 cup to the bowl. Toss gently to coat all the ingredients. Taste and, if necessary, adjust the seasonings.
Divide the salad among 4 chilled serving plates, mounding it attractively. Scatter the pecan over each salad and serve immediately.
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