Ben’s friend Aaron is a very good cook, a master of tacos, chicken parmesan and steak frites, in fact. Unfortunately for all of us, he’s a little possessive over his recipes. And he’s a tease, too. Often he’ll email me beautifully composed photos of his culinary creations, always threatening, however, that if I dare use his content without permission, legal action might be pursued.
So I’ve learned not to ask. Sort of learned. There was just one recipe I had to have.
On a humid Minnesota evening last summer, Aaron served a tangy, creamy blue cheese dressing over a crisp romaine salad aside grilled steaks, warm bread, Ore-Ida french fries, and corn on the cob. It was a memorable meal. Every bite. The blue cheese dressing, however, left an indelible imprint.
Sure, I could have scoured the blogosphere or checked out some of my favorite cookbooks for any old blue cheese dressing recipe, but that’s exactly what I feared — making any old blue cheese dressing. It would never match up. There was something special about Aaron’s recipe, and I made it my mission to find out.
After a wee bit of pleading and a year of subtle hinting, I learned that Aaron’s recipe is loosely based off Sally Schneider’s Roquefort Blue Cheese Dressing in her cookbook A New Way to Cook.
Aha. Sally Schneider. I should have known. Schneider is never without a trick or two up her sleeve. Her arsenal of reliable recipes has made her one of my favorite cookbook authors as well.
This recipe is surprisingly light — made with buttermilk and reduced-fat sour cream — as far as creamy dressings go, and the addition of sherry vinegar gives it the perfect bite. I served it just as Aaron did, over a simple romaine salad with a few halved cherry tomatoes, but I imagine this dressing would be a lovely accompaniment to the usual suspects: buffalo wings, celery sticks, pizza, etc.
4 oz. blue cheese, such as Roquefort, Maytag Blue, Saga Blue — whatever you like
2/3 cup buttermilk
1/2 cup sour cream
1 1/2 tsp. sherry vinegar
1 tsp. olive oil or walnut oil (Schneider recommends)
freshly ground black pepper
1. Combine all ingredients in a blender. Blend until smooth. Taste. Add more pepper if desired.
I’m spoiled. Really spoiled. I live in a place where even tomatoes still taste good this time of year. I’m not trying to rub it in, just expressing my gratitude.
I do realize, however, we are approaching mid-October and already the idea of cool, raw, crisp veggies in a salad might not sound so appealing. But even so, sometimes there’s nothing more satisfying for dinner than a big salad and some warm bread. If you find yourself craving this sort of meal in these colder months, here’s what I suggest adding: sautéed corn.
At least twice a week these days, I top a big salad — usually some sort of combination of roasted red peppers, boiled fingerlings, diced orange, shaved zucchini, sliced avocado, a little lettuce and some goat or blue cheese — with an ear’s worth of sautéed corn. The warm corn ever so slightly melts the cheese and wilts the lettuce, making a lovely combination on its own even more delectable. It is so delicious. Top it all off with a poached egg or some broiled sliced chicken and you have a nice meal on your hands.
And I know you all know how to make salad dressing but this is what I’ve been doing recently based on a long-time favorite recipe in Alice Waters’ Chez Panisse Vegetables, which calls for macerating shallots before whisking in the oil:
Finely chop a shallot and place it in a bowl. Squeeze two oranges over the shallot. Sprinkle the mixture with a little salt, a pinch of sugar and a splash of vinegar. Crack some pepper over top and let sit for 20 minutes. After the 20 minutes, slowly drizzle in olive oil whisking constantly while doing so. Taste every so often to gauge how much more olive oil to add. I like a ratio of about 2 parts oil to one part juice or vinegar. Pour it all into a jar and you have dressing on your hands for the week. Nice.
1 ear of corn, kernels removed
extra virgin olive oil
Heat a skillet over high heat. Add olive oil. When it begins swirling in the pan, add the corn and season it to taste with kosher salt. Don’t stir the corn until it begins to pop — about 45 seconds to a minute after it has been added to the pan. When it begins popping, give it a good stir and remove from the heat. That’s it. It’s done — 1 to 2 minutes total.
After sautéed corn, roasted cauliflower is my most current obsession. It’s delicious right out of the oven. The crispy salty charred bits are as yummy as french fries. Leftover cauliflower dipped in hummus makes a nice snack.
Serves 1 to 2
1 head cauliflower, florets removed from stem
extra-virgin olive oil
Preheat the oven to 450ºF. Spread the florets of cauliflower on a rimmed baking sheet. Toss with olive oil and season with salt (I tend to be liberal with the salt on these guys). Place sheet in the oven for 15 minutes. After the 15 minutes, check on the cauliflower, giving it a stir or flipping the florets over if desired. Cook for 5 minutes longer.
Have you ever tried purslane? It’s just about the healthiest thing on the planet. Here’s a little rundown:
In the 1980s, Artemis Simopoulos, author of The Omega Diet, discovered that purslane, a wild green, contained high amounts of omega-3 fatty acids, leading her to suspect that animals feasting on these greens might also be a rich source of this essential fatty acid. To test her theory, Dr. Simopoulos hard-boiled a few eggs laid by free-ranging chickens living on her family farm in Greece and brought them back to the National Institute of Health for analysis. The free-ranging eggs, she discovered, contained 20 times more omega-3 fatty acids than supermarket eggs. Simopoulos’ findings, printed in several high-profile journals, inspired egg producers across the country, most notably George Bass of The Country Hen, to feed their chickens fish oil and flax seed, two foods loaded with omega-3 fatty acids.
Our great eating adventure 2010 began at home with champagne and oysters. Oh champagne and oysters! Is anything more celebratory? I suppose you have to like oysters. Champagne is a given. The last time Ben and I had champagne and oysters together was at Balthazar, the morning after we wed, nearly five years ago now … ahhh memories.
Anywho, last Friday, we commenced a little long weekend getaway with a dozen and a half oysters, a bottle of Piper Hiedsieck, a wedge of Tomme de Savoie, Marcona almonds, a beet salad, and grilled flatbread topped with grapes and a wee too much cheese. It was a fun little spread.
The following morning we headed north to Solvang stopping first in Los Angeles for dinner at Ganda, a Thai restaurant reviewed in the March issue of Saveur by James Oseland, the magazine’s editor-in-chief. Apparently Oseland, on a recent visit to LA, went to Ganda five days in a row for the pla duk pad ped, or crispy catfish — catfish dry-braised in galangal, Kaffir lime leaves, and an abundance of spices. He declared the dish his favorite thing to eat in LA. Strong endorsement, si or no? Well, while I can’t see myself going to Ganda five days in a row for pla duk pad ped, the dish was delicious, and Ganda didn’t disappoint. I could eat that food all night long.
Now, where I can see myself going five nights in a row is a little place called Full of Life Flatbread in Los Alamos, CA. Full of Life Flatbread is not dissimilar to my favorite restaurants, Bar, in New Haven, CT, and Pizzeria Mozza, in Los Angeles. What can I say? Ben and I basically fell in love over a thin-crust white clam pizza, and when a restautant offers this very pie, never are we happier. But FLF offered more than just a delectable white clam, bacon and leek flatbread. Our appetizer — a grilled asparagus and chanterelle salad tossed with prosciutto, wilted frisée and Parmigiano — couldn’t have been more delicious; neither could the wine, a local Grenache, nor our sausage, onion and cheese flatbread. Yum yum yum.
You’ve all seen Sideways, right? Well, if you visit these parts, you can do the whole Sideways tour if you’d like, stopping at the various vineyards, tasting rooms, restaurants, attractions, etc. The only Sideways spot we came close to experiencing was the Los Olivos Cafe — where Miles drunk dials his ex-wife Vicki — located in the heart of Los Olivos, an adorable town with a great lunch spot — Panino — and some great tasting rooms and shops.
Los Olivos, Los Alamos, Buellton — I can’t say enough about the whole Santa Ynez valley. It is a beautiful part of the country. Ben and I have visited the area three times now and discover new must-try spots every time. If you are looking for a wine country get away but can’t fit Napa into your budget, consider this area. It is a blast. Apparently there’s a dude ranch in the area as well. We’ll have to scope that out next time.
By the way, we stayed in a great hotel, Hotel Corque. A little photo tour of our long weekend continues below:
In Los Angeles, we stayed at the Buky House, a wonderful Bed and Breakfast located in the La Brea (maybe?) neighborhood of the city.
Downtown Solvang. We had fun cruising the streets. So did the bebeka.
There are a ton of bakeries in Solvang each offering many Danish specialties. We particularly enjoyed the kringle and cheese danish at Olsen’s on Mission Drive.
For lunch both days we picked up sandwiches, once at The Chef’s Touch in Solvang and once at Panino in Los Olivos. There are several nice patches of grass in Solvang as well as countless vineyards with rolling hills perfect for picnicking.
Full of Life Flatbread in Los Olivos. Amazing restaurant. Only open Friday, Saturday and Sunday. A must-try spot if you are vising this area.
Aebleskivers. Another must-try spot is Arne’s Famous Aebleskivers in Solvang. Arne’s is a dine-in restaurant but you can also purchase aebleskivers — pancake like donut holes — drizzled with raspberry jam and sprinkled with powdered sugar right from a walk-up window on the street. They are delicious.
Los Olivos. A beautiful little town with great tasting rooms, shops and restaurants.
Bridlewood Winery. Bridlewood is located in Santa Ynez. It is beautiful — a perfect spot to picnic. They only have one rule: If you picnic on their grounds, you have to drink their wine. Fair enough. We bought a bottle of Grenache to enjoy with our sandwiches from Panino. It was a beautiful afternoon.
root 246. On Monday evening, we ate at root 246. We kept it simple, splitting a caesar salad topped with a poached egg to start and sharing the burger and a Mexican flatbread as our entrées. Everything was fabulous. root 246 is a must-try spot as well.
Finally, we headed home, stopping in Los Angeles to meet a dear friend for lunch at Cafe Midi and dessert — some amazing cookies — at Milk. Isn’t Harry adorable?
I’m not sure why I’m so excited about this salad. There is nothing novel about the combination. Beets, goat cheese, walnuts. They’ve been married to death. Like tomatoes and basil and mozzarella. Like prosciutto and figs and blue cheese. Like smoked salmon and cucumber and crème fraîche.
But, have you ever salt roasted beets? Don’t freak out. The beets don’t taste overly salty. In fact, they don’t taste salty at all. They taste delicious. And sweet. And perfectly firm.
I was inspired to blog about this method after reading an article in the March issue of Saveur — all about where to eat in Los Angeles — which offered a recipe for Wolfgang Puck’s beet and goat cheese napoleons, an appetizer served at Spago. A short article in the back of the issue addresses how to cook beets so that their color doesn’t run. To preserve color and nutrients, Saveur recommends placing beets (5 to 6) in a 9×13-inch baking dish, pouring in an inch of water, covering the dish tightly with foil, and roasting until a knife easily slides into the beets, about 1 1/2 hours. I used to cook beets just as prescribed.
That was until I learned the method of the chef (former chef) from the cafe where I used to work. He salt roasted his beets with rosemary and thyme, and his beet salad, served with a goat cheese-topped crostini, Blue Heron Farm greens and a lemon emulsion, was one of his signature dishes. When I tried his cooking method at home, I discovered something remarkable: not an ounce of liquid (well maybe a teensy tiny bit) leeches from the beets. If preserving color and nutrients is the goal, then salt roasting is the way to cook beets.
Beets’ affinity for orange makes the dressing for this salad, adapted from Saveur’s, particularly nice: reduced orange juice, orange zest, shallots, rice vinegar, chives and olive oil. I like to spoon this dressing over the salad rather than toss it with the ingredients — beets turn a tossed salad into one big red mess.
Think you don’t like beets? Try salt roasting them. As a final endorsement I’d like to share that my husband never liked beets until he tasted them cooked this way. The first time I salt roasted beets and served them to him, he asked me what was different and why he liked them. Had I not been so impressed by his discerning palette, I might have been offended — I never knew he didn’t like beets. And it turns out he didn’t. I just didn’t know how to cook them.
Salt Roasted Beet Salad
Serves: However Many You’d Like
beets, washed, greens removed
a few sprigs thyme and rosemary, optional*
3/4 cup fresh-squeezed orange juice (store bought works fine, too)
1 T. rice vinegar or balsamic (I used rice vinegar)
zest of an orange
1 small shallot, minced
1/3 cup extra virgin olive oil
* Not sure if these herbs impart any flavor, but if you have them on hand, use them
** I toast nuts in a dry skillet until fragrant and slightly darker in color
*** This salad is delicious with or without the addition of greens
Roast the beets. Preheat the oven to 425ºF. Pour kosher salt into a shallow roasting vessel to make a thin layer. (See photo to help estimate how much.) Place beets on salt bed. If using herbs, nestle a few sprigs among the beets. Cover pan tightly with foil and place in oven for about one hour, depending on how many and how big your beets are. Note: To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into nice chunks.
Meanwhile, make the dressing. Place the orange juice in a small saucepan over medium heat and reduce to 1/3 cup. Let cool. Add vinegar, zest, shallots, chives and a pinch of salt. Let sit for 15 minutes. Slowly whisk in the olive oil.
To assemble salad, arrange greens on a platter. Top with goat cheese, walnuts and cut beets. Season with a pinch of salt and freshly cracked pepper. Spoon dressing over salad. As you plate the salad, the ingredients will all toss nicely together. Note: This method of serving is merely for looks — beets are so messy that if you toss everything together, it becomes one big red mess. If you don’t care about looks, go ahead, toss everything together. If you try spooning the dressing over the salad, however, and tossing lightly as you serve it, I think you’ll find it both tastes and looks wonderful.
Early last Wednesday morning, before the premier of Top Chef Las Vegas, Padma Lakshmi made a delectable looking salad on the Today Show with Matt Lauer. She chopped up fresh spinach, mixed it with chickpeas, bell peppers and chives, and tossed it all together with olive oil and lemon juice. Served with fresh pita bread, says Padma, this “chickpea tapas” makes a wonderful whole meal.
I couldn’t agree more. Upon seeing this segment, I felt inspired to cook up some of the Ranch Gordo beans I had picked up in San Francisco earlier this month. I have been wanting to incorporate more beans — such a healthy, affordable food, filled with protein — into my diet, and this salad has proven to be a great way to do so. I made this salad two nights in a row last week with my Alubia Criollo beans and various other goodies from my CSA — arugula, cherry tomatoes, chives, shaved zucchini and chopped orange.
Beans, I am learning, are really not so much trouble to make from scratch. I soaked mine in the morning and cooked them according to the instructions on the Rancho Gordo website. I’m not a bean connoisseur, but I like RG’s description of these small white beans: Alubios have a “rich, buttery flavor and creamy, over-the-moon texture.”
I ate my salad with these Bäco flatbreads, the recipe for which I spotted in the LA Times in June 2008 and have had tacked to my fridge ever since. Bäco flatbreads, made with Greek yogurt seasoned with ginger, garlic and lime juice, are similar to the pita breads used for gyros — the pocketless pita breads. They are delicious! The recipe yields more yogurt sauce than needed, but the sauce makes a nice accompaniment to both the flatbreads and the salad. A nice little combination eaten taco style is a bäco flatbread, spread with some yogurt sauce and topped with some salad. So yummy!
Note: I omitted the lavendar and added some chives.
Here is Padma’s basic recipe. Please note, however, that Padma prefers making this with raw spinach or arugula — I used raw, chopped arugula — as opposed to cooked, which is what her recipe says to do. Also, any vegetables — tomatoes, zucchini, corn, mushrooms, etc. — can be added to this salad. A nice variety of vegetables makes for a nice variety of flavors and textures. I also used a little balsamic vinegar in addition to the fresh lemon juice.
Here is the Bäco Flatbreads recipe. I added some chives to the yogurt mixture and served some of the remaining yogurt sauce with the flatbread and the salad — this is such a yummy meal!
It’s hard to find fault in a warm round of herb-marinated, breadcrumb-encrusted goat cheese. But seriously my friends, the goat cheese was not the star of this salad. See those greens up there? The tender green leaves and the baby red romaine? These greens, gosh, I can’t even begin to tell you how delicious they are. They come from Morning Song Farm, the north San Diego County farm whose CSA I just joined.
I have been meaning to join a CSA since arriving in California over a year ago now, and when I learned that the new wine and cheese bar in town was a drop off spot for CSAs, I jumped. I signed up on a Monday via email and two days later my box of freshly harvested produce arrived at The Cellar. I can’t tell you how easy it was. Before I knew it, the above pictured greens were in my hands along with a boodle of other treats — lemons, avocados, grapefruits, Swiss Chard, beets, strawberries, herbs and the list goes on and on. (You can see almost everything that arrived in weeks one and two in the pictures below.)
When I saw these greens, I thought of Alice Waters’ recipe for baked goat cheese salad, which Cookstr recently highlighted in their Mother’s Day newsletter. It’s a wonderful recipe. I followed it mostly, substituting toasted panko bread crumbs for the freshly made ones, a shortcut I’m sure Alice Waters would look down on, but alas, it worked.
Anyway, hooray!, it’s Wednesday, which means it’s CSA pickup day. I hate to be sentimental, but one of the best parts about belonging to a CSA is actually belonging. I so look forward to walking up to The Cellar every Wednesday and saying hi to Dawn and Zoe, who have become my west coast incarnations of Sarah Cain, Emily Teel and Joanna Pernick, my friends at the Fair Food Farmstand whom I dearly miss. It is so much fun peaking inside the box each week, inspecting the goods, and sharing a strawberry or a few strands of the most fragrant and delectable mint you have ever seen. Seriously, it is a real joy.
For the goat cheese rounds:
½ pound fresh goat cheese (one 2 by 5-inch log)
1 cup extra virgin olive oil
3 to 4 sprigs fresh thyme, chopped
1 small sprig rosemary, chopped
½ sour baguette, preferably a day old (I used panko bread crumbs)
For the salad:
1 tablespoon red wine vinegar
1 teaspoon sherry vinegar
Salt and pepper
¼ cup extra virgin olive oil, walnut oil, or a combination
½ pound garden lettuces, washed and dried
1. Carefully slice the goat cheese into 8 disks about ½ inch thick. Pour the olive oil over the disks and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to a week.
2. Preheat the oven to 300°F. Cut the baguette in half lengthwise and dry out in the oven for 20 minutes or so, until dry and lightly colored. Grate into fine crumbs on a box grater or in a food processor. The crumbs can be made in advance and stored until needed. (Note: Using panko makes this process much simpler)
3. Preheat the oven to 400°F. (Note: Cookstr says a toaster oven works well.) Remove the cheese disks from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.
4. Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in the oil and a little freshly ground pepper. Taste for seasoning and adjust. Toss the lettuces lightly with the vinaigrette and arrange on salad plates. With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.
I wish I were a hen;
I wouldn’t have much to do.
I’d lay an egg most every day,
And Sundays sometimes two.
— German nursery rhyme
Just a little jingle I thought you all might like. I found it in the book I’m reading: My Fine Feathered Friend by William Grimes.
Anyway, I’ve found my latest favorite way to eat eggs: fried in bread crumbs. This recipe comes from The Zuni Cafe Cookbook, which devotes a whole chapter (a very small chapter) to egg recipes. At Zuni, these eggs appear on the Sunday lunch menu accompanied by house-made sausage or bacon (sounds amazing), but Zuni’s chef-owner Judy Rodgers likes these crunchy eggs for dinner with a salad of bitter greens. I couldn’t agree more: A simple salad of arugula, oranges, Parmigiano Reggiano, maybe an avocado and a couple pieces of toast couldn’t make a better dinner.
These eggs are so yummy. Just after the eggs finish cooking, they get sprinkled with a little vinegar — don’t omit this step — which adds the perfect amount of bite. Even I refrain from dousing these eggs with Tabasco. It would ruin them.
I’ve made these eggs two nights in a row now and very likely will bring the streak to three tomorrow. When you plan on making them, be sure to read the whole recipe through — there’s nothing tricky about it, but it’s not your standard-issue recipe either.
Just some last thoughts, too: If you can find some farmers’ market greens and eggs, this meal will be all the more delicious. I feel like a brat saying this given that I live in sunny southern California, but if you do a little research, regardless of where you are, you’d be surprised what you might find. I remember buying delicious greens, even in the colder months, from various sources at the Fair Food Farmstand in Philadelphia.
For you locals, pictured below are Don’s eggs, Blue Heron Farm’s arugula, and Eli’s Ranch oranges, all of which can be found at the Sunday San Clemente farmers’ market.
The pan. The Zuni cookbook recommends using a 6- to 8- inch French steel omelet pan. I’ve used my 9.5-inch carbon steel crepe pan that I bought at Fante’s in Philadelphia. A nonstick pan will work just as well.
Fresh, soft bread crumbs:
Bread crumbs “oversaturated” with olive oil, as instructed by The Zuni Cafe Cookbook:
To clean your skillet, dump some kosher salt into it and place it over medium heat. Let the salt heat up and begin to change color. Turn off the heat.
Next, take a paper towel and rub in a circular motion, scraping off all the bits of food from the bottom of the pan. Wipe out all of the contents and discard. Drizzle pan with a tiny bit of olive oil and rub the surface to coat.
Fried Eggs in Bread Crumbs
From The Zuni Café Cookbook
Notes from the cookbook: This recipe has been written for one because these eggs are easy to make and fun to eat when you are alone. If you are making them for more than one person, use a larger pan and cook the eggs in batches of four to six. Also, see the note at the bottom of the recipe regarding toasting the bread crumbs in an oven.
1 loaf of white, bakery-style bread such as a peasant loaf or ciabatta or a boule
(This is to make the fresh, soft bread crumbs. You only need 3 tablespoons of crumbs, so you’ll likely need just a portion of this loaf.) kosher salt
about 2 tablespoons extra-virgin olive oil
a few fresh thyme or marjoram leaves (optional) 2 eggs
1 teaspoon red wine, white balsamic, balsamic or sherry vinegar
1. To make the bread crumbs: Carve the crusts off a loaf of white bakery-style bread such as a peasant loaf or ciabatta or boule. (Discard the crusts or add to your compost pile.) Break the tender insides of the loaf into large chunks, then grind in the food processor. Don’t grind too finely or evenly.
2. Sprinkle the crumbs with a pinch of salt, then drizzle with enough of the oil to oversaturate them.
3. Place the crumbs in a 6- to 8-inch French steel omelet pan or nonstick skillet and set over medium heat. (If you like your fried eggs over easy, reserve some of the oiled raw crumbs to spinkle on top of the eggs just before you flip them.) Let the crumbs warm through, then swirl the pan as they begin drying out — which will make a quiet staticky sound. Stir once or twice.
4. The moment you see the crumbs begin to color, quickly add the remaining oil (or a dab of butter) and the herbs if using, then crack the eggs directly onto the crumbs. Cook the eggs as you like. (So far, I’ve made them two ways: without flipping them, but by finishing them in a heated oven so the tops cooked through a tiny bit; and flipping them, but cooking the eggs only briefly on the second side — the yolks were still runny.)
5. Slide eggs onto a warm plate ( … right), then add the vinegar to the hot pan. Swirl the pan once, then pour the drops of sizzling vinegar over the eggs.
Note: If you are preparing the eggs for more than a few people, it is a little easier to toast the seasoned bread crumbs in advance in a 425ºF oven instead of in the skillet. In that case, toast them to the color of weak tea. Then scatter them in the skillet, add the remaining olive oil and proceed as described above.
Serve these eggs with a simple salad tossed in a citrus vinaigrette (recipe below):
I learned to make salad dressing from Chez Panisse Vegetables. This simple recipe calls for macerating shallots in lemon juice and vinegar for about 20 minutes. Once you master this simple recipe, you can alter it as you wish — use orange juice, lime juice, or any number of vinegars in place of the lemon juice and champagne vinegar. I often add sugar to taste as well.
Source: Chez Panisse Vegetables
2 small shallots, peeled and diced
2 tablespoons champagne vinegar or white balsamic vinegar*
2 tablespoons lemon juice*
¼ teaspoon sugar (optional — this is not in the original recipe, but I always like a pinch of sugar)
½ teapoon kosher salt
1/3 cup extra-virgin olive oil
freshly ground pepper
*As I noted above, you can substitute what you wish for the vinegar or citrus. You also could use only vinegar or only citrus juice. Use whatever you have on hand or whatever you like best.
To make the dressing, place the shallots in a bowl with the vinegar, lemon juice, sugar and salt. Stir and let the mixture sit for 20 to 30 minutes. Slowly drizzle in the olive oil, whisking constantly to make an emulsified dressing. Set aside.
I am anxious to share with you my aunt Marcy’s blueberry muffins, my mother’s rosemary shortbread and my stepfather’s glug — a high-octane, blood-warming winter punch. Those treats are going to have to wait, however. My eyes and mind need a break from the recent holiday indulgences.
And so today, I have only two things to share with you: a yummy yummy salad and a favorite vinaigrette.
Several weeks ago, a friend and I dined at Froma on Melrose, an LA cheese-, charcuterie-, and wine shop, where I ordered the Jamón Serrano salad, a combination of salty ham, bitter endive, and sweet pear, topped with Manchego cheese and drizzled with chestnut honey. What arrived at the table — essentially a platter of meat topped with a sprinkling of endive — was entirely different than what I envisioned but entirely enjoyed that evening. With my side of sliced baguette, I assembled mini open-faced sandwiches, which, along with a glass of red wine, made for a delectable dinner.
I’ve since made the salad several times, omitting the honey, which Froma overdid a tad and which is unnecessary anyway — the pears add a perfect amount of sweetness. A tarragon-shallot vinaigrette, I find makes the perfect dressing for this simple salad.
Happy New Year everyone!
Yield = ½ cup (Make a double batch — It’s so nice to have on hand.)
4 teaspoons sherry vinegar
1 tablespoon finely chopped shallots
½ teaspoon Dijon mustard
¼ teaspoon sugar
¼ teaspoon kosher salt
¼ cup extra-virgin olive oil
2-3 tablespoons tarragon, finely chopped
In a small bowl, whisk together the vinegar, shallots, mustard, sugar and salt. Let mixture macerate for 20 minutes. Slowly drizzle in olive oil, whisking constantly until emulsified. Stir in tarragon. Taste, add more salt and pepper if necessary. Set aside.
Prosciutto, Pear & Endive Salad
Serves as many as you like
endive, sliced into thin wedges
pear, sliced thinly
Manchego cheese, shaved
bread, toasted or grilled
Arrange prosciutto on a large platter. (Alternatively, arrange a few slices on individual plates.) Toss endive, arugula and pear with the tarragon-shallot vinaigrette. Top prosciutto with salad. Top salad with slices of cheese. Serve with warm bread.
Oh my. I cannot believe Thanksgiving is almost here. I know everyone is very busy preparing, so let’s keep this short and sweet, k?
If you get anything out of this post, I hope it is this:
1. A yummy recipe for buttermilk dinner rolls, perfect for the holiday table and a great way to use up a left-over buttermilk.
2. A delectable salad dressing made with reduced orange juice and white balsamic vinegar. This dressing is particularly nice with wintery salads — endive, shaved fennel, apple, pear, oranges, etc.
3. And a simple method to poach pears. Ready? Combine equal parts white wine and sugar in a small saucepan. Bring to a simmer. Add peeled, halved and cored pears. Reduce heat to low. Cover and simmer for about 10 minutes. Check with a paring knife — pears should be tender but not mushy. Turn off the heat, remove pears and let cool to room temperature. Save the poaching liquid for another use. Slice pears further if desired. (Note: I used ½ cup of wine and sugar for about 4 pears. Nice additions to the poaching liquid include orange zest, cinnamon stick and vanilla bean.)
OK, let’s get started.
First, these rolls. Looking for a way to use up a half-quart of buttermilk, I stumbled upon this recipe for honey buttermilk bread. I simplified the recipe a little bit, divided the dough into two big portions and made dinner rolls with half the batch and a regular-sized loaf with the other. The dinner rolls I devoured in about a day-and-a-half. The loaf, I sliced and froze and have been toasting every morning, spreading with apple butter, cinnamon and sugar, and sometimes just butter and salt. So yummy.
Here’s the recipe:
Honey-Buttermilk Dinner Rolls Adapted from the blog, The Baking Sheet
Yield = Two Dozen 2-oz. rolls or one large loaf
2½ teaspoons active dry yeast (rapid rise is fine, too)
2 cups buttermilk, room temperature is ideal — bread will take longer to rise if you use cold buttermilk
2 T. honey
4½ cups flour, plus more while kneading or mixing
2 tsp. kosher salt
1. Combine yeast, buttermilk and honey in the bowl of a stand mixer or, if kneading by hand, in a large bowl. Whisk until combined. It’s OK if a few lumps of yeast remain.
2. Add the flour and salt to the mixer and with the dough hook attachment (or your hands), knead for about 10 minutes or until dough is pulling away from the sides of the bowl and forming a mass around the hook. I probably added an additional cup of flour.
3. After 10 minutes, transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot for about two hours (may take as long as four) or until doubled in bulk. Longer is fine, too. Punch down dough, and decide what you are going to make — rolls, loaves, boules, etc.
If making rolls, begin portioning the bread into about 2-ounce pieces — if you don’t have a digital scale, just use your eye to judge. It is best to cut with a dough scraper or a sharp knife. (Alternatively, cut the dough in half, then divide each half into about 12 equal portions. Err on keeping the rolls smallish.) Round each portion of dough into a ball and place on a parchment-lined (or oiled) baking sheet. Preheat the oven to 375ºF. Let rolls rise for about 40 minutes. Bake rolls for 15-20 minutes, or until golden brown — check the bottoms of the rolls because they will brown first.)
If making a loaf, place dough in a greased loaf pan. Let rise until almost doubled, about 40 minutes. Bake 45 minutes, until loaf is browned and sounds hollow when tapped. Let cool for 30 minutes before slicing.
I first tasted this salad dressing when Aunt Vicki made a Greek salad for a dinner party this summer. I love its versatility — it is delicious with romaine, endive, baby spinach, arugula, etc. I think it is a perfect dressing for this Thanksgiving salad.
Aunt Vicki’s Salad Dressing
Yield = 1¾ cups
2 cups orange juice
¼ cup white balsamic vinegar, (regular is fine, too)
kosher salt and pepper to taste
1 cup extra-virgin olive oil
¼ cup chopped scallions, green part only, cut on the diagonal (optional — I don’t add the scallions because I like to keep a jar of this in my fridge for a long time)
1. In a small saucepan, bring the orange juice to a simmer over medium-low heat and cook until it has reduced to ½ cup, about 10 minutes. Remove from heat, transfer to a medium-sized bowl and allow to cool to room temperature. Once cool, whisk in the vinegar and salt and pepper to taste. Slowly whisk in the olive oil. Transfer to a jar and store in refrigerator until ready to serve. Bring to room temperature before using.