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Posts Tagged ‘shallot’

by Sarah Steimer

Winter cobb salad with a creamy citrus dressing

I love the creaminess of cobb salad dressings, and the citrus flavors in this version give it a wintery boost — in addition to the Christmas-style red and green of the pomegranate and Brussels. There are a lot of flavors and textures to this dish, but certainly not too many that the eater gets lost.

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by Sarah Steimer

Curried Kabocha squash soup

I made some little grilled cheese croutons for my soup, a little throwback from this great kale salad I made earlier in the fall. Not that the soup really needed anything else — this recipe had some amazing flavor. And how can you beat a nice, warm bowl of squash soup in the fall?

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by Sarah Steimer

Sweet potato and kale pockets with chimichurri

Sweet potato and kale pockets with chimichurri

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by Sarah Steimer

Can't find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).

Can’t find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).


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by Sarah Steimer

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This was so simple to whip up, and so satisfying to eat. Potatoes can be a pretty heavy and starchy dish, so pairing them with a light vinaigrette and greens is a nice way to balance it out.

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by Sarah Steimer

Frisée, also known as curly endive, is quite bitter and often paired with other greens to cut that bitterness. The warmth and richness of both the bacon and the vinaigrette really help cut the bitterness as well. You could, of course, use other greens. The original recipe calls for escarole.

  • 1 head of frisée, washed and torn into large bite-size pieces
  • 2 bacon slices (I used thick-cut bacon)
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 cup finely chopped shallots
  • salt and pepper
  • 2 hard-boiled eggs, chopped (need a how-to?)
  • 1/4 cup or less soft fresh goat cheese, coarsely crumbled

Cook the bacon until crispy and let drain on a paper towel before chopping. Do not get rid of the fat drippings in the pan.

In a small bowl, slowly add the vinegar to the oil while whisking quickly so the two emulsify properly.

Warm the pan drippings back up and add the shallots to the pan. Cook until the shallots are soft. Add the oil and vinegar mixture and warm for about 1 minute. Season lightly with salt and pepper.

Drizzle the warm dressing mixture over the greens and sprinkle with the bacon, eggs and cheese. Serve immediately.

Makes 6 servings as a side or 2-3 servings as a main dish.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

This is a good make-ahead salad. Just cook the rice in advance and get everything cut up so all you have to do before the actual meal is toss it all together. The nuts in this recipe really are optional, in my opinion, because the basmati rice already has a nice, nutty flavor.

  • 1 small shallot
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • salt and pepper, to taste
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (I used radishes, edamame and summer squash)
  • 3/4 cup torn mixed leafy greens (I used spinach)
  • 1/4 cup chopped red, yellow or white onion or scallions
  • 2 tablespoons toasted walnuts or pine nuts (optional)

Finely mince the shallot, thyme and parsley and place in a small bowl. Add the vinegar and, while whisking with a fork, slowly pour in the olive oil. Season with salt and pepper, set aside.

In a serving bowl, combine the rice, vegetables and nuts. Drizzle and toss with about half of the dressing, allowing others to add more if they please.

Makes 2-4 servings.

Recipe adapted from: Bon Appetit

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