Classic Wedge Salad

I love a classic wedge salad and often order it at a restaurant but never think to make it at home until today.  It tasted so good!  I don't use iceberg lettuce in most salads but it's a must for this classic.  So when making this salad use cold iceberg lettuce quarters, good ranch dressing, ripe tomatoes, red onion, your favorite blue cheese and crisp crumbled bacon.  So easy, fresh and tasty.  I'll be making this again soon....maybe tomorrow!!

Ingredients:  
                                                             
iceberg lettuce, cut into quarters
ranch dressing
tomato or cherry/grape tomatoes
sliced green onions or red onion (I prefer red onion)
blue cheese, crumbled
cooked bacon crumbled

Directions:

On each salad plate, place 1 wedge of lettuce, turned on its side.  Pour dressing on wedge.  Sprinkle with tomatoes, onions, crumbled blue cheese and crumbled bacon.
  

Simple Spinach and Avocado Salad

Simple, healthy, tasty lunch.

spinach leaves, avocado half, drizzle of olive oil, 

spritz of lemon juice, garlic salt and a grind of

 fresh pepper. No fuss delicious.

Enjoy!

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Between Naps On The Porch

Broccoli Salad with Bacon, Cranberries and Sunflower Seeds

I have been making this salad for years and it's my go to salad to bring to cookouts.  Everyone loves
it and if by chance there is any leftover, it's good the next day.  There are a lot of different recipes out there for this salad and I've settled on this one because it's not overdressed and is a perfect balance of crunchy, sweet and salty.

Ingredients:

2-3 broccoli crowns (about 6 cups), cut into small florets 

10 bacon slices, crisp-cooked and crumbled

1/4 cup red onion, finely diced

1/4 cup sunflower seeds

1/3 cup dried cranberries

1/2 cup mayonnaise

2 Tablespoons apple cider vinegar

3 teaspoons sugar

salt and pepper to taste

Directions:

1.  Combine broccoli, bacon, onion, sunflower seeds and cranberries in a large bowl.
2.  In a small bowl whisk mayo, vinegar sugar, salt and pepper.  Pour dressing over salad and toss to coat.
3.  Cover and refrigerate (at least an hour) until ready to serve.

Crispy Fried Goat Cheese Salad

  A few weeks ago I went to the Schoolhouse Cafe in Paoli, Wisconsin with a couple friends for lunch.  Paoli is a tiny little town with a few shops and this wonderful cafe.  The schoolhouse was built in 1854 and became a cafe in 2008.  I've been there a few times and each time I've really enjoyed the food along with the atmosphere.    

I had the Goat Cheese Salad (mixed greens, pecan encrusted goat cheese, pears, strawberries, grapes, blueberries with a balsamic vinaigrette).  It was so good, especially the fried goat cheese!  I don't know when I'll get back to the Schoolhouse so I had to try and recreate this salad at home.  I didn't have any pecans so I used seasoned bread crumbs and it turned out great!   

 The first thing you want to do is put the goat cheese in the freezer for about 15 minutes to firm it up so it’s easier to slice.  I used 4oz log of goat cheese but it’s easy to scale up or down, depending on how many people you’re feeding.

After slicing put a little flour and slice of cheese in your hand

and flatten.

Next coat cheese with flour, then dip in egg

and then coat with the bread crumb mixture.

At this point you can fry or put in refrigerator until ready to use.

Goat cheese is rich so one slice was enough for the salad as a little goes a long way.

Fried Goat Cheese:

4 oz. goat cheese log

1/4 cup panko bread crumbs

1/2 tsp. dried parsley

1/4 tsp. dried thyme

1/8 tsp. garlic powder

pinch of freshly ground pepper

pinch of kosher salt

1 eggs, beaten

1/8 cup of flour

olive oil

Salad: (This is what I used but any fresh fruit would work)

Mixed greens

Strawberries 

Nectarines
Blueberries

(Beets would also be a good addition as they go so well with goat cheese)

Candied walnuts 

Serve with a balsamic vinaigrette

1.  Put goat cheese the in freezer for about 15 minutes so it firms up for better slicing. 

2.  While cheese is chilling,  put the panko in a bowl.  Add the parsley, thyme,  garlic powder, pepper, and salt.  Stir to combine.  Set aside.  

3.  Beat the egg in another bowl.  Put the flour in a small bowl.  Remove cheese from the freezer.  Using a sharp knife, slice it into 4 pieces.  Flatten each piece using a little flour in the palm of your hand.  Put the cheese in the flour.  Flip it to coat on both sides.  Place the floured cheese into the beaten egg.  Flip it to coat with egg on both sides. Lastly, put it into the seasoned panko breadcrumbs.  Flip it to coat on both sides.  Put it on parchment lined  plate. Repeat with the rest of the cheese. This may be done ahead of time and kept chilling in the refrigerator until ready to sauté.  

4.  Coat the bottom of a shallow pan with olive oil. Set it on the stove over medium high heat. When the oil is heated, set the cheese down gently in the oil.  Repeat with the rest of the cheese.  Sauté until golden brown on both sides.  Remove it from the pan and transfer to a paper towel.

Serve warm on top of salad.

Yields about 4 pieces of fried goat cheese.

Favorite Potato Salad

It has been awhile since I posted a new recipe.  This recipe for potato salad isn't new but an all time favorite.  I've been making it for years and I'm surprised I've never posted it.  Today we are having a cookout and this potato salad is always requested.  It's a basic recipe and turns out perfect every time.

Ingredients:

2 eggs

2 lbs. new red potatoes, cut into bite size pieces (about 7 cups when cut up)

1/3 cup celery, diced

1/3 cup onion, diced

1/2 cup mayonnaise (I only use Real Hellmann's Mayo)

1/4 cup sour cream

2 teaspoons yellow mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

• 1.  Place cut potatoes in a large saucepan; add enough water to cover. Bring to a boil. Reduce heat; cook 10 to 15 minutes or until potatoes are tender. Drain well.  
• 2.  Meanwhile, place egg in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over egg to stop cooking. Peel egg; chop.
• 3. Place cooked potatoes, chopped eggs, celery and onion in large bowl. 
• 4.  In small bowl, combine mayonnaise, sour cream, mustard, salt and pepper; blend well. Add dressing to potato mixture; mix gently to coat. Cover; refrigerate at least 1 hours or until serving time.
  Serves 6

Apple, Cranberry, Walnut and Blue Cheese Salad

Even though this salad is easy and comes together in just a few minutes, the combination is perfect.   It is crunchy, sweet and tangy.  I usually have a salad for lunch every day and this is going to be on my weekly rotation as I always have these ingredients on hand.  

  Favorite brand of  Gorgonzola 

and Blue Cheese

If I don't make my own vinaigrette I like to use Newman's Own Creamy Balsamic.   

Ingredients: 
lettuce (any kind) 
apple, sliced (I like golden delicious)
dried cranberries
blue or gorgonzola cheese, crumbled
walnut pieces

Instructions:
In a large bowl, toss together all the salad ingredients.
Drizzle vinaigrette over the salad and toss. Serve

                                                                                                

Beet and Goat Cheese Salad

You might be, thinking.....If this is a beet and goat cheese salad, where are they?!  They are under the greens and for two good reasons.  First,  I hate to try and crumble this soft cheese over the salad.  It gets all over my fingers, it's just so messy.  Second, when you make it this way you will get a bite of goat cheese with every bite of your salad.  Let me show you how I like to make my beet and goat cheese salad.

Not everyone loves goat cheese and some brands are stronger than others but I really like President brand, it's creamy and mild.  

I take a slice of the goat cheese and spread it on the bottom of the plate.  

Next I layer on diced roasted beets and toss the greens in the vinaigrette.


And last I top with the dressed greens, sugared walnuts and dried cherries (or cranberries).  This salad has so many textures and flavors going on.  It's creamy, crunchy, sweet and tangy.  Delicious!

Ingredients

• 4 medium sized roasted beets (instructions below)
For the Dressing:
• 1/2 teaspoon rounded teaspoon dijon mustard
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• Salt & pepper to taste
For the Salad:
• 4 ounces goat cheese-I like President Fresh Goat cheese creamy and mild
• 1/2 cup walnuts or candied walnuts
• mixed greens (enough for 4 salads)
• dried cherries or cranberries

Instructions For the Dressing:    

1. Whisk mustard, honey, vinegar, olive oil, salt and pepper.  Toss the greens with the dressing.  Set aside.
2. On each of  plate layer the ingredients in the following order: Spread 1 oz goat cheese on each plate, beets, dressed greens and top with walnuts and dried cherries.
3. Serve immediately.

Servings: 4

Instructions For the Beets:

1. Preheat oven to 400.
2. Rinse the beets and pat dry.  Wrap beets in aluminum foil, place in the oven.
3. Bake  for 1 hours, or until they can be easily pierced with a fork. The time will vary greatly on the size and freshness of the beets.
4. Allow to cool, then peel off skin. 
5. Set aside or refrigerate.
6. Dice into cubes for salad.

Chicken Curry Pita

This recipe was inspired by my friend Kim Grimmer when we were out fishing in the cold rain with our husbands and I brought a lame lunch with me and she shared her chicken salad pitas with me. Oh it was sooo good. This isn't her exact recipe but was inspired by her.

 

6 oz    canned chicken breast (drained)
1/4 C  light mayonnaise
1 t      curry powder
12      green grapes (halved)
1 C     alfalfa sprouts (divided into fourths)
2        Pitas (halved to form pockets)

Mix chicken, mayonnaise, curry powder together.  Add grapes and lightly mix.  Divide chicken salad into fourths.  Stuff each pita half with mixture and add alfalfa sprouts into remaining pocket space.  Serves 4.

177 calories per serving.

 

Warm Green Bean Salad

Last week I listened to an interview of Alice Waters on NPR (by Terry Gross on Fresh Air). It was so inspiring that it got me dreaming about opening a place of my own all over again. (This is a recurring fantasy... which shouldn't surprise you too much). I spent last night in my Dream Café, welcoming patrons with delicious yet simple, healthy, affordable food made from the freshest ingredients, presented in a short, ever-changing seasonal menu, and featuring a fun selection of small plates for children, and a place for them to quietly play and read after their meal, so grown ups can have a few minutes of respite. Sigh...

As I was listening to Alice, two thougts came to mind. First, she mentioned that she stopped seeing her friends when she got into the chaos of opening Chez Panisse. She also said that she stopped cooking there when she had her daughter... So this dream business of mine sounded quite incompatible with my dream life of the moment. Unless maybe I could have a cafe that required work only from 9 to 5 week days (i.e. preschool hours)? Sigh... My second thought, which alleviated my disillusion, was that as far as focusing on the quality of ingredients, I was definitely, albeit modestly, following Alice's path. Nothing is more pleasurable to me than eating vegetables and fruits (and meats and fish) that taste like themselves. In her interview, Alice said that finding the ingredients was 85% of cooking, and that the Bowl of Fruit was the item she was the most proud of on her menu. I found that comment truely admirable.

All this got me thinking about the vegetables that my family used to grow in France. We didn't have a garden, but my grandparents and several uncles and aunts did. All were growing, among many other delicious plants, green beans. I don't know if green beans are still in fashion in France's vegetable gardens. They certainly were 20 years ago. The kind that my family grew was what is called "haricots verts" in the US: small, thin, dark green beans, which are both firm and juicy and barely require any cooking at all. Just a few minutes of steaming or boiling in salted water, then you can eat them warm with a piece of melting butter on top. This is how we ate them most of the time—and they rarely made it to the table: we would snack on them as soon as they were ready. Another favorite was to add boiled potatoes to the beans and season either with butter (and decorate with lemon wedges) or vinaigrette dressing.

Summer is nearly over but I found organic green beans last Saturday, so there is still time to try out this recipe, which I prepared a month or two ago. As a matter of fact, I will receive filet beans (another name for haricots verts) in my CSA box tomorrow.

Serves 4–5

• 1 lb green beans (preferrably thin, tender ones)
• 8–10 small potatoes (about 1 lb). New potatoes of any variety, or small Yukon Gold for example. I prefer silky rather than starchy potatoes, but both make great warm salads.
• 1 small shallot

Dressing:

• 1 1/2 Tbsp old-style Dijon mustard (with whole grains), or regular Dijon mustard (Try to find a French brand, such as Maille or Amora, for a more authentic taste.)
• 1 Tbsp Jerez vinegar (sherry vinegar from Spain), or regular red wine vinegar
• 2 Tbsp sunflower oil, or other mild-tasting oil
• 2 Tbsp olive oil (Try to find oil made with olives from only one country¹—e.g. Greece or Italy—, extra-virgin, cold pressed)
• salt and freshly ground black pepper

Start with the potatoes: peel them and boil them in salted water until cooked but still firm (stop cooking as soon as a knife can go through easily), about 15 minutes.

Hull the beans² (unless they are very thin) by carefully snapping each end and pulling the string that runs along the bean (which is only a problem in more mature beans). Rinse the beans.

While the potatoes are cooking, prepare the dressing. Place all the ingredients in a small sealable container³. Close tighly with a leak-proof lid. Shake well until homogeneous.

Thinly chop the shallot and place at the bottom of a large salad bowl.

As soon as the potatoes are cooked through, drain them and place them in the salad bowl. Pour 2 or 3 Tbsp dressing on them and toss. The warm potatoes will absorb the oil and flavors of the dressing and shallot.

Steam or boil the green beans in salted water for no more than 5 minutes in a pressure cooker. They must be firm but not crunchy, soft but not floppy. They loose the brightness of their green color without really tarnishing...

Drain the beans and add to the salad bowl. Pour a couple more Tbsp dressing if all has been absorbed by the potatoes. Toss gently (avoid breaking the beans).

Serve immediately.


¹ To me it's an indication that it was made in smaller, maybe more artisanal batches. But I don't know for sure. And the taste should be more distinct (unique to the country of origin) than if olives are mixed.

² This is a social time in a French kitchen—at least it is in my family. Everyone grabs a few handfuls of beans to hull and chats around the kitchen table.

³ I use a recycled jam jar. If there is any left-over dressing, I just put the jar in the fridge. If there is very little left in the jar, I still keep it (French mustard is expensive over here!) and add more ingredients (in the quantities listed above) in the jar next time I need dressing.

Minced Pork Salad (Laab Moo)

Thai Translation – Laab = Minced Meat Salad, Moo = Pork

Laab is a very tasty, and healthy salad that is quick and easy to make. It is common in northern Thailand and Laos with variations on the ingredients depending on the region. You can make laab it with any kind of minced meat, including fish and tofu and it can be made as spicy or as mild as you like. It is traditionally served with sticky rice which you form into a ball in your hand and flatten before scooping up some of the meat.

Cooking Time – 5 minutes

Preparation Time 10 minutes

Serves 4

Ingredients

250g pork mince

½ cup coriander leaves

1/3 cup mint

2 shallots

½ red onion

1tsp – 1Tbsp dried chilli flakes (depending on your own taste preference)

½ lime

2 tsp fish sauce

1/3 cup water

1/3 cup rice

Snake beans to garnish

Method

1. Heat a wok over medium heat and add the uncooked rice to the pan. Roast the rice for 2-3 minutes until the rice changes colour. Remove from heat.
2. In the same wok, add the chilli flakes and roast for a few minutes to draw the chilli oil out of the flakes. Be careful not to burn as you may inhale very pungent smoke that will make you cough. Remove from heat and set aside.
3. Using a mortar and pestle, roughly break the rice into smaller pieces, but not quite a powder. If you do not have a mortar and pestle, you can break the rice using the end of a rolling pin.
4. In the wok over medium to high heat, boil the water and then add the pork. Cook the pork until brown, adding some water if the meat begins to stick to the pan.
5. Roughly chop the mint and coriander, slice the red onion and shallots and place all chopped ingredients in a bowl, stirring well to combine.
6. Combine the cooked mince, rice and chilli stirring well to combine. Add this to the bowl with the herbs and add fish sauce and juice from ½ a lime. Mix well.
7. Serve with a side of snake beans and cucumber.