Soba Noodle Salad with White Miso Dressing

Salads are the crunchy version of a soup or stew. They can be made with whatever is at hand. My month of crunchy salads is on day 6. There is no real recipe today. Just an inspiration.

I have a few leftovers from previous meals so they came together in this salad with the addition of cold soba noodles. Cook noodles according to package instructions.

Finely chopped kale, romaine and green onions were tossed with cold cooked soba noodles and yesterdays salad dressing Miso, Carrot and Sesame Dressing. Garnished with spicy pepitas and sea buckthorn berries. Nutrition overload.

Miso, Carrot and Sesame Dressing

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This is day five in my month of salads challenge. My real meal was the shrimp bisque. This is a simple salad elevated by an interesting dressing. The recipe is from Bon Appetit. Enjoy.

Miso, Carrot, and Sesame Dressing

I have white soy paste and it is very thick and rich. I cut the amount of white miso in half. I would suggest you use it 'to taste'. 

Servings: Makes about 1 1/2 cups

• 1/2 cup white miso
• 6 tablespoons vegetable oil
• 1/4 cup (packed) finely grated peeled carrot
• 2 tablespoons finely grated peeled ginger
• 2 tablespoons unseasoned rice vinegar
• 4 teaspoons toasted sesame seeds
• 2 teaspoons toasted sesame oil
• 2 teaspoons honey 
•  

Place all ingredients plus 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Curried Couscous and Sidestripe Prawn Salad

Serving only sustainably harvested seafood is very important to me. BC sidestripe shrimp is ethically and sustainably harvested. It is a top choice of the Vancouver Aquarium's Ocean Wise program. Always look for their logo on any fish or seafood you purchase.

A long time ago when I was in real estate sales one of my clients was from mainland China. Every time his entourage came into town we had a feast at his partner's restaurant. That is when I first learned to eat shell-on shrimp. Now it is the only way I want it.

Curried Couscous and Sidestripe Prawn Salad

1/2 cup cooked couscous
1/4 cup corn kernels
1/2 teaspoon Madras curry powder
2 teaspoons peach chutney
1/2 small head of romaine lettuce
8 side stripe prawns
1 teaspoon smoked paprika
olive oil
sea salt

Wash and crisp romaine leaves. Leave them whole.

Cook couscous according to package instructions. When finished add curry powder, corn kernels and one teaspoon of chutney. Stir to mix. Season with sea salt to taste. Set aside

Toss prawns with smoked paprika and add to a hot pan that has been oiled with olive oil. Turn once and cook until done.

Prepare salad by laying 2-4 romaine leaves on a plate. Fill with couscous. Top with sauteed prawns. Serve immediately. Serves one.

Black Kale Salad with Navy Beans

It is Crunch Challenge month. Eat a crunchy salad every day for a month. I committed to posting every day whether it was pretty or not. Today I dined a little later and the natural sunlight was fading. That makes it difficult for taking a good picture. But here it is.

I enjoyed this salad but could have thought it through a little more. The pine nuts are the same size, colour and shape as the navy beans. They taste good together but not very eye appealing. I was considering saskatoon berries to sweeten the bitter kale but took the lazy way out and used some pomegranate jelly that was hiding in my refrigerator. It worked very well. Shaved parmesan would be ideal but I had none.

The dried navy beans were cooked in my pressure cooker with 1/2 teaspoon of baking soda added to the water. Cooked for 5 minutes from the time full pressure was reached and they were perfect. The outer skins separated and rose to the top of the water. Skimming these off will solve your problem with flatulence and beans.

 My sea salt comes from an artisanal producer operating on Salt Spring Island. Canadian flavoured sea salt! Yay! The brand name is Salt Spring Sea Salt. This is pure with only balsamic and garlic added to pure sea salt.

I rarely use bacon fat. I don't like the flavour and idea of all the sulphites and additives. However, I was fortunate to find a pastured pig that was made into old style bacon. So delicious. I could not waste a drop of that liquid gold.

Black Kale Salad with Navy Beans

3 or 4 leaves of black kale, rib stripped out and leaves chopped
1 tablespoon good quality bacon fat
1/4 cup cooked navy beans
1 tablespoon pine nuts, toasted
balsamic garlic sea salt
pomegranate jelly

Saute kale in bacon fat until just tender. Arrange on serving plate. Top with navy beans and pine nuts. Season with balsamic flavoured sea salt and pomegranate jelly. Serves one.

Candied Steelhead Trout Salad with Romaine and Spicy Pepitas

A couple of weeks ago three of us made a trip to Wild West Steelhead trout farm. It was so interesting to see the facility and chat with Twyla, the person who sells the products. None of us could resist buying a package of candied trout.

Of course candied or gingered nuts would be wonderful but in the spirit of honouring my budget I am using seeds a lot more this year. They are crunchy and nutritious and a whole lot cheaper. A pet peeve is undressed greens. None of this drizzling vinaigrette over greens. That is okay if you are serving 400 people but in a home kitchen or fine restaurant the greens should be dressed and then laid out on the plate.

Candied Steelhead Trout Salad

1/4 cup pumpkin seeds
1/2 teaspoon of your favourite chiles, ground

2 tablespoons canola oil
1 tablespoon rice wine vinegar
1/2 teaspoon honey
juice of half an orange
sea salt & freshly ground black pepper
1 teaspoon Dijon mustard
2 cups romaine, coarsely ripped
2 tablespoons goat cheese
1/4 cup candied steelhead trout, chopped in bite sized pieces

Wash romaine and dry. Rip into large bite size pieces. Wrap in a tea towel and put in the refrigerator until ready to use.

Toss pumpkin seeds with a little olive oil and toast in a pan over medium heat. As soon as they are beginning to brown turn onto a paper towel to soak up extra oil. Sprinkle with ground chiles. Set aside.

Place ingredients 3 through 7 in a jar with a lid. Shake vigorously to mix. Toss romaine with vinaigrette in a large bowl. Arrange on your plate. Top with torn pieces of steelhead trout and chevre. Garnish with toasted pumpkin seeds. Serve.

Chicken Salad with Camelina Tarragon Vinaigrette

About a year ago chef and cookbook author David Leite of Leite's Culinaria formed a new group called the Fatty Daddys. He was going through a difficult time and needed support. Immediately the group filled and I can't believe we have not let it go. There are so many motivated and supportive members helping each other in their weight loss struggle.

This month one of the members issued a Crunch Challenge. Well, you know, we have been doing planks, running, jumping, skipping and everything active. Naturally we assumed it was another activity but no, it is a challenge to crisp things up with salads.

I created the same challenge for myself a few years back when I was housesitting in Tennessee. I made a salad a day for a month. So here I am again. New location, different ingredients and a different time in my life. I pledge to post my salad whether it is noteworthy or not. I am looking forward to this month of interesting and challenging salads.

This is a salad for one person. I was essentially using what was available in my refrigerator. What fun! I didn't see a crunchy salad when I peered in. Boy, was I wrong.

Chicken Salad with Camelina Tarragon Vinaigrette

1/2 cup shredded roast chicken
1 carrot, coarsely grated
2 tablespoons red onion, finely chopped
1 tablespoon camelina oil
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
1/2 cup cooked brown rice
1 radish coarsely chopped
1 tablespoon crunchy chickpea snack

 Combine camelina oil, tarragon vinegar, Dijon mustard in a jar with a lid and shake to make the dressing. Add salt and pepper to taste.

In a medium sized bowl combine onion, carrot and radish. Add vinaigrette and stir to coat. Add the rest of the ingredients except crispy chickpeas. Toss to coat all ingredients.

Plate the salad and garnish with crispy roasted chickpeas.

Roasted Chickpea Snack

Use any seasonings you have on hand.

• 15 fl.oz. can chickpeas, drained
• canola oil
• 1/8 tsp. kosher salt
• 1/4 tsp. chili pepper powder  
• 1/4 tsp. ground cumin
• 1/4 tsp. paprika
• 1/4 tsp. ground coriander
• 1/4 tsp. curry powder
• 1/4 tsp garlic powder

Drain chickpeas in a colander and let them dry completely. Spread the chickpeas on a baking sheet and leave them on the counter an hour to make sure they are very dry. This may take an hour or so. Preheat oven to 375 F.

Drizzle or spray chickpeas with oil and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist. They will continue to crisp up after taking out of the oven. Mix up all the spices and toss the chickpeas in it while they are still warm.

Foraged Dandelion Green Salad

As I continue  on with my foraging recipe spree we find ourselves with dandelion greens. Yes, you can go out to your front lawn and pick them but more likely than not they will be tough and bitter. Take the time to go to a forest or coulee in early summer for some nice tender greens. The bitterness is offset with the vinegars. And bacon can make anything fit for the dining room table.

Dandelion Green Salad with Warm Bacon Vinaigrette

4 c. dandelion greens 1 L

4 slices bacon

2 tbsp. red wine vinegar 30 mL

1 1/2 tbsp. cider vinegar 22 mL

1 tsp. grainy mustard 5 mL

2 hard boiled eggs, quartered

Cook bacon in a heavy skillet until crisp. Transfer to a paper towel to drain.

Discard all but about two tablespoons of bacon fat.

Add vinegars and mustard to the hot skillet and scrape up all the tasty brown bits on the bottom of the pan. Season with salt and pepper, to taste. This dressing is now ready to use.

Toss the dandelion greens with the warm bacon vinaigrette and arrange in a bowl or on a platter. Top with quartered boiled eggs and crumbled bacon. Serve immediately.

Avocado Salad with Chickpeas

The avocados are brilliant at the moment. True, they are plentiful and inexpensive but you just can't beat the flavour of in-season produce. Avocados alone are a good source of fibre but add in chickpeas and the nutritional value becomes even more complex.

Piment d'esplette is a variety of chili peppers that is cultivated in the French Pyrenees in the Basque region. It is only mildly hot so can be used freely. Locally it is used as we use black pepper. Substitute with freshly ground black pepper if you wish.

Avocado Salad with Chickpeas

This salad is a meal for one person. Increase amounts to serve more.

1/2 avocado, cubed
1/2 tomato, roughly chopped
1/4 c. cooked chickpeas
juice of 1/2 lemon
2 tbsp. olive or camelina oil
crispy iceberg lettuce
fleur de sel
piment d'esplette

Peel and cube half an avocado into a medium sized bowl. Squeeze lemon juice over and toss gently. Add the chopped tomatoes and chickpeas. Drizzle with the olive oil and toss again.

Arrange lettuce leaves on your serving plate and carefully arrange the salad on top. Drizzle with any of the dressing that remains in the bowl. Garnish with fleur de sel and piment d'esplette and serve.

Oven Baked Salmon with Black Bean Salad

Healthy food is often not satisfying. It leaves one feeling the need to snack. I am trying to make meals that overcome this. My meal tonight left me satiated. It wasn't a large meal but hearty.

Generously season half a salmon with sea salt and freshly ground black pepper. Drizzle with olive oi and place in a preheated 425 F oven. Bake until done.

Meanwhile mix up the black bean salad.

Black Bean Salad

2 c. cooked black beans
1 c. finely chopped pineapple
1 c. coarsely chopped tomato
1 bunch green onions, chopped
olive oil
tarragon wine vinegar
sea salt

Mix first four ingredients. Drizzle with olive oil and vinegar. Season with salt. Serve.

Easy Salads for Nutritious Meals

Salads are not only for warm weather. Even green salads.

My simple dinner this evening is crisp iceberg lettuce and tomatoes. Drizzle with tarragon vinegar and olive oil. Add a dash of sea salt and freshly ground black pepper. Butter fry fish, cod in my case. OceanWise cod. Seasoned simply with same sea salt and freshly ground black pepper. After topping greens with sauteed cod drizzle with the brown butter from the pan.

Guilt-free dinners are nice once in awhile.

Thai Green Papaya Salad

I have always thought a green papaya was an unripe papaya and it turns out I am correct. I have been looking for an unripe papaya for a very long time. Upon a visit to an Asian grocery store I found hard small papayas and I was finally in luck.

Two kinds of papaya, sometimes called pawpaw, are commonly grown. One has sweet red or orange flesh and the other is yellow. Either picked unripened is called green papaya. Green papaya is rich in papain, an enzyme that tenderizes meat. It is also an aid to digestion. It has been used by the indigenous peoples for centuries and is an ingredient in powdered meat tenderizers.

In addition to salads, green papaya is cooked in curries and stews.

Papaya does not properly ripen after picking which explains why I have not found it outside an Asian grocer. The typical use is as a fresh fruit. Timing is everything and if picked green the papaya will soften but not ripen. My long wait has been rewarded. I have a salad for lunch today. Personally, I would not call this a traditional recipe because of the inclusion of tomatoes. However, they do add a punch of colour.

Thai Green Papaya Salad

3 tablespoons palm sugar
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons dried shrimp, chopped
4 cloves garlic, minced
3 Chinese long beans
green papaya, peeled, halved, seeded
10 large cherry tomatoes, halved
1 cup chopped fresh cilantro
2 green onions, very thinly sliced

1 fresh red Thai chile with seeds, thinly sliced
2 tablespoons coarsely chopped salted peanuts

Whisk first 5 ingredients in medium bowl. Set dressing aside.

Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.

Lamb Loin Chops with Farro Salad

I have been intrigued with farro since I had it in a salad back in the spring while I was in Kelowna. The grains have a slightly nutty flavour and when cooked al dente add nice texture to the meal. However, it isn't easy to find farro. When I was in the city I visited the health food store and found a few packages in the sale bin. I wish I had purchased more than one.

Farro is an ancient grain that is popular in the Mediterranean. Finding exact details is about as difficult as finding the grain itself. Most information tells me it is an ancient wheat. One source says that spelt, emmer and einkorn are called farro in Italy. The difference mainly is the size of the kernel. These three grains are considered farro. So don't be surprised if the farro you buy today is a little different from the farro you buy tomorrow.

I cook this like I cook all my grains and rice, in plenty of water. I cook until almost al dente, strain it and place a clean tea towel over so it can steam for awhile. I like a clean grain so if it is still a bit sticky, rinse under cold water, strain and let air dry.

The lamb loin chops are simply seasoned with sea salt and freshly ground black pepper and seared in a pan with olive oil on both sides. Remove from pan and tent with foil for 10 minutes. Serve.

Farro Salad
1 cup farro
1/2 tomato, cubed
2 tablespoons finely chopped parsley
1/2 cup crumbled feta
2 tablespoons olive oil
2 tablespoons tarragon wine vinegar

Cook farro as described above. When it is dry add the remainder of the ingredients and toss to coat. Serve.

Duck Prosciutto with Micro Greens

Yesterday was our first Farmers' Market of the season. It was cold and rainy but regardless there were hundreds of people attending. I was anxious about opening day and forgot to take my camera.

I thought my micro greens would be a nice accompaniment to my freshly made duck prosciutto. And it was. I lightly dressed the greens with tarragon vinegar and olive oil.

Duck Prosciutto             adapted from Salumi by David Ruhlman & Brian Polcyn
1 whole fresh duck breast

1 c. gray sea salt or kosher salt
1/4 tsp. pink salt or salt nitrite
1/2 tsp. crushed bay leaves
1/2 tsp. finely ground dried thyme
4 juniper berries, crushed
5 black peppercorns, crushed
1 garlic clove, sliced paper thin

Combine bay leaves, thyme, juniper berries and peppercorns in a coffee grinder kept for this purpose. Process for a few seconds. Add to a bowl with pink salt. Rub garlic into the breasts then rub with the seasoning mixture.

Put breasts in a heavy plastic bag just large enough and add enough salt so they are completely encased in salt. Refrigerate for 24 hours.

Rince the breasts under cold running water and pat dry. Wrap in cheesecloth and tie in a continueous tie.

Hang the breasts in a cool dry area for 1 to 3 weeks, or until they feel firm but are not hard. Refrigerate overnight before slicing thinly and serving.

Arugula Grape and Sunflower Seed Salad

Simple is good especially in the hot days of summer. We are on the fast track out of spring into summer in our neck of the woods and loving it. I whipped up this little number on my lunch hour today. As you can see I substituted a salad mix for the arugula. Oh the trials and tribulations of small town shopping! No arugula this week, unfortunately. It was a bonus to find a special on red grapes.

 

When our own produce comes into season I will be making this with lettuces and microgreens, fresh cherries and almonds. I'll adjust the dressing to include balsamic vinegar. This is the fun of salads.

 

This month with the Cooking Light Supper Club we are celebrating the farmer, spring and vegetarian recipes.

 

Here is our round-up...

Susan of The Spice Garden brings us a tempting appetizer of Tempura Green Beans (with Mild Cayenne Sour Cream).

Val of More Than Burnt Toast compliments our menu with a Falafel Stuffed Eggplant

Shelby of The Life and Loves of Grumpy's Honeybunch brings this side dish of Asian Carrot Salad.

Sandi and Jerry are in Italy as we share this meal. Sandi of Whistlestop Cafe Cooking makes the ever so popular Hasselback Potatoes as she sips Limoncello  with Jerry of A Life, Lived.

 

Arugula, Grape, and Sunflower Seed Salad

3 tbsp. red wine vinegar

1 tsp. honey

1 tsp. maple syrup

1/2 tsp. grainy mustard

2 tsp. grapeseed oil

7 c. loosely packed arugula

2 c. red grapes, halved

2 tbsp. toasted sunflower seeds

1 tsp. chopped fresh thyme

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

Combine vinegar, honey, syrup and mustard in a small bowl. Gradually add oil while stirring with a whisk.

Combine arugula, grapes, seeds and thyme in a large bowl. Drizzle vinegar mixture over and season with salt and pepper. Toss gently to coat.

Maureen Callahan, Cooking Light
MAY 2008

Ribbon Asparagus Salad with Rhubarb Vinaigrette

This may look a tad tedious to construct but actually it is a meditation. And isn't it oh so beautiful?

A mandolin is not necessary or even recommended. I use a vegetable peeler. A friend of mine always peels her asparagus regardless of the recipe. I thought it was craziness but I am now a believer. It is that outer part that can make asparagus stringy and tough.

I slice off a peel on two opposing sides to start and discard them. Then I make thin ribbons all the way through the stalk. Toss in a drizzle of olive oi. There is no worry about it turning brown. It stays vibrant green.

Place the ribbons of asparagus tossed with oil on a baking sheet. Place in a 375 F oven for 5 minutes. The flavour is much richer with roasting. Cool and toss with vinaigrette. Garnish with shaved Parmesan cheese.

In the picture I used my sea buckthorn vinaigrette and garnished with berries. It will also be lovely with another spring garden delight - rhubarb.

I have made this vinaigrette with and without vinegar and without has a much nicer rhubarb flavour. If you feel you need to use vinegar use only a tiny splash. The flavour of vinegar overpowers the rhubarb which becomes quite delicate upon cooking.

Rhubarb Vinaigrette

1 c. chopped raw or frozen rhubarb
1/4 c. olive oil
1 tsp. Dijon mustard
1 tbsp. honey
sea salt
freshly ground pepper

Cook rhubarb in 1/2 c. water until tender. Cool. Puree in blender. Add honey, mustard, salt and pepper. Puree until blended. With blender running drizzle the olive oil. It will emulsify and create more of a creamy dressing that doesn't immediately separate like a true vinaigrette.

Sea Buckthorn Vinaigrette

1 c. sea-buckthorn berries 250 mL

2 tbsp. honey 30 mL

1/2 vanilla bean

2/3 c. olive oil            160 mL

2 tbsp. white wine vinegar 30 mL

1 tsp. Dijon mustard 5 mL

2 tbsp. shallots            30 mL

1/2 c. whole pecans, toasted 125 mL

1 clove garlic, minced

sea salt, to taste

Gently simmer berries in enough water to cover. When berries have popped remove from heat. Strain through a jelly bag without squeezing the bag.  Boil the juice with honey until thickened slightly. Add a few more whole berries, scraped seeds from the vanilla bean and simmer gently. Cool.

Make the vinaigrette but adding oil, vinegar, Dijon mustard, sea buckthorn sauce, shallots and garlic to a jar with a lid. Shake to mix.

Sprouted Lentil Salad Rolls

Lentils are an inexpensive and excellent source of protein, dietary fibre, high quality carbohydates and iron. They are highly recommended when weight gain, high cholesterol or type 2 diabetes is a concern.

My back door neighbour is a farmer and has bins of them. "Any time you need lentils, just let me know," he insists "you can have all you want." These are his green lentils harvested less than ten kilometers from my home.

Canadian Lentils is kindly sponsoring a recipe contest until April 7. The recipe categories include appetizers, salads, main courses, desserts and free style for recipes that don't fit into any of these categories. This is my entry for salads. Follow them on Facebook by clicking here. Don't forget to 'like' my entry and help me win! You can also leave a comment here, on my blog.
  
Sprouting lentils makes them more digestible for some. They are used raw and have a crunchy, peppery presence in this dish. Addition of lentils adds a vegetarian and vegan source of protein. Feel free to add avocado or blanched asparagus.

Sprouted Lentil Salad Rolls

1 c. sprouted lentils
1 c. shredded carrots
1 c. shredded iceberg lettuce
basil
mint
8 pieces of small to medium size rice paper
1 pkg. rice noodle sticks

Soak lentils for several hours, up to overnight. Drain and leave in collander or sieve. Cover with plastic wrap. It will only take about a day or two for the lentils to sprout. Rinse twice a day. The lentils are ready to use when the sprouts are about 1/2 inch. If they sprout much more than this the flavour becomes bitter and they are less appealing.

Soften rice noodles in hot water for 3 or 4 minutes. Drain thoroughly and rinse with cold water. Lay out the filling ingredients in bowls, the carrots, lettuce, sprouted lentils, basil, mint, rice noodle and rice paper. Fill a bowl large enough to hold the rice paper with warm water. Place a large cutting board on the counter top.

Now you are ready to make the wraps. Hydrate the rice paper until it just becomes limp and lay it out on the cutting board. Sprinkle lentils over the rice paper. About halfway up the rice paper circle place the other fillings. Place a tablespoon of each and a small amount of rice noodles in a line across the middle of the rice paper. Leave an inch clear on both sides. Roll from the side nearest you and tuck the filling in as you roll. Fold over both sides toward the centre. Continue to roll into a sausage shape with sides tucked in. Continue until all ingredients are used. Serve 2 rolls per person with dipping sauce.

Dipping Sauces

Mango Mustard Chutney thinned with water makes a sweet and spicy dipping sauce. Purchase a bottle of the chutney and thin as required.

Hoisin sauce, chunky peanut butter, sriachi and water to thin is traditional. Heat 1/2 c hoisin with 1 T chunky peanut butter and a squrt of sriachi. Thin with water as required.

A Menu Inspired by the Movies and Romance....Enchanted April

This month our Virtual Supper Club celebrates a wedding anniversary. Susan and her husband are celebrating 34 years of marriage. We join together in presenting a romantic dinner with dishes taken from our favourite romantic movie.

I am making the appetizer for this dinner. Enchanted April  is set in Italy in a castle overlooking the rich blue Mediterranean. I have seen this movie a number of times and never tire of the story. The romance is not only in the beauty of the setting but in the realizations of the women that they have love in their life. Their bold move brought love back into their lives in surprising ways. It is a recipe for happiness: four women, one medieval Italian castle, plenty of wisteria, and solitude as needed.

Susan, I wish you many more happy anniversaries. I hope the menu we create makes this special time even more special.

My appetizer is made with this very unique burrata cheese from Puglia in southern Italy. It is a fresh cheese made with a buffalo or cow mozarella outer shell filled with more mozarella and cream. When it is cut open the thickened cream oozes out. The result is delicious and decadent. It is best served at room temperature.

Susan's main dish is inspired by Lady and the Tramp's pasta scene. She is making Chicken Puttanesca

Jerry is bringing soup and takes inspiration from There is a Girl in My Soup. Check out his lovely French Onion Soup

Sandi's side dish is inspired by Sweet Home Alabama. What is more Alabama than Brown Rice Shrimp Jambalaya

Val's dessert is Italian inspired by the movie Under The Tuscan Sun. Her yummy Lemon Panna Cotta is a wonderful ending to this meal.


Burrata and Apricot Appetizer

burrata cheese
1 c. dried apricots
1 tbsp. brown sugar
1 vanilla bean
prosciutto
baby kale
poppy seed vinaigrette dressing

Place dried apricots and sugar in a heavy pan and with 1 cup with water. Simmer until plumped. Allow the apricots to brown as it simmers. Remove from heat and add vanilla bean, with seeds scraped out and pod cut into small pieces. Cool completely.

Plate the appetizer with a small bit of baby kale dressed with a poppy seed vinaigrette dressing. Top with half a slice of prosciutto topped with a stewed apricot. Drizzle with a bit of the apricot liquid around the plate. Add slice of burrata. Serve.

Everything Old is New Again - Wedge of Iceberg Salad

I have posted this previously but it is so good that it deserves a repeat. Val at More Than Burnt Toast has chosen a retro theme this month. I love this new take on the old wedge of iceberg lettuce salad. It is showing up on menus everywhere.

This classic salad is back in fashion and I am glad.  I love this salad and now that I can have it when I eat out, makes me even happier.  I am using crispy, salted duck cracklings rather than the pancetta.  I found a nice little wedge of Maytag Blue Cheese (sells for $18.99/lb) at Fresh Market in Knoxville.  It is so good, not too strong and very creamy.

Check out these interesting reduxes on retro favourites...

Val – Main – Bolognese Meatloaf
Susan – Appetizers/Hors D’oeuvres Endive stuffed with Crab
Jerry – Green Bean Casserole with Madeira Mushrooms
Sandi – Gingery Banana Pudding

Iceberg Wedges with Creamy Bleu Cheese Dressing          serves 4

1/2 cup mayonnaise
2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 cup plain nonfat yogurt
2 T buttermilk
1 1/2 tablespoons white wine vinegar
Freshly cracked black pepper
1 large head of iceberg lettuce, each cut into quarters
1 green onion, chopped

4 slices pancetta, prosciutto or bacon

Whisk mayonnaise, 1/4 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)

Cut the pancetta (prosciutto or bacon) into bite size pieces and saute until crispy.  Arrange lettuce wedges on 4 plates. Spoon dressing over lettuce. Sprinkle with green onions, pancetta and additional black pepper and serve.

Millet Scallion Pancakes ... vegetarian, gluten-free and tasty

It is January 1 and many of us are making resolutions regarding food and health. Give these recipes a try and see what you think. I love these savoury pancakes. They are delicious served with a dollop of Greek yogurt or sour cream alongside a crispy salad. I would not necessarily match it with this buckwheat salad but I am recipe testing and this is what I am making today.

Millet is traditional in many cultures. Studies have shown that it effectively reduces blood triglycerides and probably is effective in combating cardiovascular disease. It helps in combating high blood sugar levels and cholesterol. It is a good choice for a diabetic eating program and is high in antioxidants.

Although it is naturally gluten-free certain random samples have found gluten cross-contamination. Be sure to read the label carefully if you require gluten-free foods.

Buckwheat on the other hand, also gluten-free, showed no cross-contamination.  Buckwheat also lowers blood glucose levels.

I served these to my vegetarian sister and she loved them both. Her comment, "I feel like I am eating in a health food restaurant."

Millet Scallion Pancakes

These cook up similar to regular pancakes. There are bubbles that burst when it is ready to turn. My dough was quite soft but worked well. Scoop by large spoonfuls and press to flatten. Brown rice or quinoa can be substituted for the millet however, I have not tried it myself.

    ¾ cup millet

    1½ teaspoon kosher salt, plus more

    ⅓ cup reduced-sodium soy sauce

    3 tablespoons unseasoned rice vinegar

    2 teaspoons sugar

    2 teaspoons toasted sesame seeds

    1 teaspoon Sriracha

    8 scallions, thinly sliced, divided, plus more for serving

    2 large eggs

    6 tablespoons buttermilk or yogurt

    3 tablespoons cornstarch

    1 tablespoon toasted sesame oil

    6 tablespoons vegetable oil

Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15–20 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.

Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and ¼ of scallions in a small bowl; set sauce aside.

Whisk eggs, buttermilk, cornstarch, sesame oil, and 1½ tsp. salt in a medium bowl. Fold in millet and ¾ of scallions.

Working in 3 batches, heat 2 Tbsp. vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet, press to ¼” thickness, and cook until golden brown, about 3 minutes per side; transfer pancakes to a paper towel–lined plate.

Garnish pancakes with green onions and serve with Greek style yogurt. Serves 8.

Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill. The cooked pancakes can be frozen and crisped in a hot pan before serving.

Nutritional Information per serving

    Calories (kcal) 220

    Fat (g) 15

    Saturated Fat (g) 2.5

    Cholesterol (mg) 55

    Carbohydrates (g) 18

    Dietary Fiber (g) 2

    Total Sugars (g) 2

    Protein (g) 5

    Sodium (mg) 670

Warm Buckwheat Salad with Roasted Shallots, Apples and Lettuce

1 cup coarsely cracked buckwheat groats or kasha

5 large shallots, peeled and quartered

2 tart-sweet apples such as Gala, cored and cut into 1/2-in. wedges 

lemon juice

1 teaspoon kosher salt, divided

1 teaspoon pepper, divided

5 tablespoons olive oil, divided

3 tablespoons lemon juice

1 tablespoon Dijon mustard

1 teaspoon maple syrup

1 cup lettuce pieces

1/2 cup chopped flat-leaf parsley

Bring 2 cups water to a boil in a medium pot. Add buckwheat, cover, and reduce heat to low. Cook until water is absorbed, about 10 minutes. Set aside.

Slice apples into thin wedges and squeeze lemon juice over to prevent browning.

Preheat oven to 425°. Toss shallots with 1/2 tsp. each salt and pepper and 1 tbsp. oil, spread on a baking sheet, and roast, stirring occasionally, until lightly caramelized, 12 to 15 minutes.

Whisk together remaining 4 tbsp. oil, remaining 1/2 tsp. each salt and pepper, the vinegar, mustard, and honey in a large bowl. Add reserved buckwheat, apples and shallots, lettuce, parsley and toss gently. Serve.

Nutrition Information per serving

    Calories: 257

    Calories from fat: 41%

    Protein: 4.2g

    Fat: 12g

    Saturated fat: 1.6g

    Carbohydrate: 37g

    Fiber: 4g

    Sodium: 324mg

    Cholesterol: 0.0mg

Stove Top Candied Walnuts

For the third time in as many years the electronic panel on my range is fried. This is so annoying. Of course it never happens at a convenient time. No, it has to be Christmas this time.

The short story is that I can no longer use my oven right now. The stove top is unaffected but my oven will not operate until this panel is replaced.

Did I mention that I have the Christmas Market and two dinners to cater? I am adjusting my menus so all can be completed stove top. Who knows, I might find some great new recipes and ideas.

Today I am candying walnuts for a salad. So many of the recipes, both oven and stove top, create an overly sugar crusted nut. I don't find it appealing. Today I tried something new. I left the nuts in the sugar syrup until the syrup was quite browned and then I laid them out on a cooling rack. This created the effect I was after. There wasn't a thick crust of sugar or candy around the nut and it didn't pool into a brittle. The excess candy dripped off and left a lightly sweet nut. They are perfect.

These nuts will be added to a salad of winter greens with plumped cranberries. The dressing will be a vinaigrette with raspberry vinegar and olive oil. If you don't like smoked paprika, use cayenne or your favourite chilis crushed. I can imagine that the chipotle peppers I bought in Osoyoos at a farmers' market would be tasty. These will take a couple of hours to dry.

Candied Walnuts with Smoked Paprika

1 cup walnuts, whole and pieces
1/2 cup sugar
2 tablespoons water
1 teaspoon smoked paprika
sea salt

Add all ingredients to small pan over medium heat. Cook so it bubbles lightly until the sugar has carmelized but does not burn. Spoon the walnuts onto a cooling rack placed over a baking sheet. Drizzle the nuts with any sugar syrup left in the pan. Sprinkle the nuts with sea salt or fleur de sel. Cool completely before using in your recipe or enjoying as a snack.