From West Coast Cooking by Greg Atkinson
1 c plain yogurt
1 c homemade Mayo
2 Tb snipped chives
1 Tb fresh parsley
1 clove garlic, grated or chopped very small
1 Tb apple cider vinegar
1 tea sugar
1/2 tea salt
1/2 tea pepper
Stir all the ingredients together. The dressing keeps, covered in the fridge for up to 1 week.
Thursday, April 7, 2016
Mayo
From West Coast Cooking by Greg Atkinson
1 whole egg
2 Tb white vinegar
1 Tb Dijon
1 tea salt
1/4 tea white pepper
2 c Canola oil
In a food processor white the egg with the vinegar, mustard, salt and white pepper for about a minute. With the motor running, slowly stream in the oil.
1 whole egg
2 Tb white vinegar
1 Tb Dijon
1 tea salt
1/4 tea white pepper
2 c Canola oil
In a food processor white the egg with the vinegar, mustard, salt and white pepper for about a minute. With the motor running, slowly stream in the oil.
Hippie pasta with pine nuts and kale
Adapted from West Coast Cooking by Greg Atkinson
1 gallon boiling water
2 Tb plus 2 tea salt
1 lb fresh tubular pasta
1/2 cup dried fruit such as currents, cranberries or cherries
1 bunch kale, cut into strips
1/2 c olive oil
1/2 c pine nuts
4 cloves garlic, peeled and thinly sliced
1 tea pepper
Grated Parmesan
1. Put the water and 2 Tb salt in a large stockpot over high heat, and when the water coves to a full, rolling boil, add the pasta. Cook until the pasta is just tender, about 7 , then drain it, saving 1 c of the cooking water to pour over dried fruit.
2. In a small bowl, pour the reserved cup of pasta water over the dried fruit, let them stand in the water to soften while you prepare the other ingredients.
3. Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. Add the sliced garlic and saute until it is bubbling hot but not browned. Add the kale and saute for 2 minutes, or until it is wilted.
4. Drain the fruit and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta, season with salt and pepper and serve, passing the Parmesan separately.
1 gallon boiling water
2 Tb plus 2 tea salt
1 lb fresh tubular pasta
1/2 cup dried fruit such as currents, cranberries or cherries
1 bunch kale, cut into strips
1/2 c olive oil
1/2 c pine nuts
4 cloves garlic, peeled and thinly sliced
1 tea pepper
Grated Parmesan
1. Put the water and 2 Tb salt in a large stockpot over high heat, and when the water coves to a full, rolling boil, add the pasta. Cook until the pasta is just tender, about 7 , then drain it, saving 1 c of the cooking water to pour over dried fruit.
2. In a small bowl, pour the reserved cup of pasta water over the dried fruit, let them stand in the water to soften while you prepare the other ingredients.
3. Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. Add the sliced garlic and saute until it is bubbling hot but not browned. Add the kale and saute for 2 minutes, or until it is wilted.
4. Drain the fruit and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta, season with salt and pepper and serve, passing the Parmesan separately.
Meat Loaf
From West Coast Cooking by Greg Atkinson
1 lb ground beef
1 lb ground pork
1 Tb oil
1 med onion, peeled and coarsely chopped
2 eggs
1 cup panko
1/4 c water
1/4 c ketchup
1 Tb salt
1 tea pepper
1 tea dried thyme
1/2 tea freshly ground nutmeg
4 slices bacon (optional)
1. Preheat the oven to 375 and oil a 2-quart ceramic or glass baking dish. Put the ground beef and pork in a large mixing bowl.
2. Finely chop the onion or put it in the food processor and process, pulsing until the onion is virtually pureed. Add the eggs, panko, water, 1/4 c ketchup, salt, pepper, thyme, and nutmeg and pulse to incorporate.
3. Pour the mixture from the food processor into the mixing bowl with the meat, and with your hands, work the mixture until all of the ingredients are thoroughly combined.
4. Shape the mixture into an elongated oval shape and place it in the oiled pan. If desired, lay half-slices of bacon over the loaf.
65. Bake the meat loaf until a thermometer inserted in teh middle reads 160, about an hour. Allow to rest for 10 minutes before slicing.
1 lb ground beef
1 lb ground pork
1 Tb oil
1 med onion, peeled and coarsely chopped
2 eggs
1 cup panko
1/4 c water
1/4 c ketchup
1 Tb salt
1 tea pepper
1 tea dried thyme
1/2 tea freshly ground nutmeg
4 slices bacon (optional)
1. Preheat the oven to 375 and oil a 2-quart ceramic or glass baking dish. Put the ground beef and pork in a large mixing bowl.
2. Finely chop the onion or put it in the food processor and process, pulsing until the onion is virtually pureed. Add the eggs, panko, water, 1/4 c ketchup, salt, pepper, thyme, and nutmeg and pulse to incorporate.
3. Pour the mixture from the food processor into the mixing bowl with the meat, and with your hands, work the mixture until all of the ingredients are thoroughly combined.
4. Shape the mixture into an elongated oval shape and place it in the oiled pan. If desired, lay half-slices of bacon over the loaf.
65. Bake the meat loaf until a thermometer inserted in teh middle reads 160, about an hour. Allow to rest for 10 minutes before slicing.
Thursday, March 31, 2016
Falafel Soup
From Man vs Child
Chef Estie
***still working out quantities
Chick peas
Chicken stock
Cayenne
Coriander
Cumin
Berbere spice
Lemon juice
vegetable oil
1 onion
garlic
greek yogurt
parsley
olive oil
saute onions and garlic, add chick peas and mix. Add chicken stock. Add spices. Cook until flavors blend, 10 minutes. Blend or food process soup. Add yogurt and continue to blend.
Deep fry chick peas, mix with berbere spice while still hot.
Put soup into bowl, drizzle with olive oil, sprinkle on fried chick peas, a squeeze of lemon and parsley
Chef Estie
***still working out quantities
Chick peas
Chicken stock
Cayenne
Coriander
Cumin
Berbere spice
Lemon juice
vegetable oil
1 onion
garlic
greek yogurt
parsley
olive oil
saute onions and garlic, add chick peas and mix. Add chicken stock. Add spices. Cook until flavors blend, 10 minutes. Blend or food process soup. Add yogurt and continue to blend.
Deep fry chick peas, mix with berbere spice while still hot.
Put soup into bowl, drizzle with olive oil, sprinkle on fried chick peas, a squeeze of lemon and parsley
April Fools Day Salad
Created by me
Mixed Greens
asparagus
shiitakes
leeks, sliced the long way
bacon
strawberries
goat cheese
walnuts (optional)
White wine or Apple cider vinegarette
Grill the following:
asparagus
shiitakes
leeks
bacon (put on foil)
Cut asparagus, leeks and bacon into 1 inch pieces.
Put mixed greens in individual bowls. Top with grilled veggies to wilt the salad. Add bacon, goat cheese, strawberries. Dress and serve.
Mixed Greens
asparagus
shiitakes
leeks, sliced the long way
bacon
strawberries
goat cheese
walnuts (optional)
White wine or Apple cider vinegarette
Grill the following:
asparagus
shiitakes
leeks
bacon (put on foil)
Cut asparagus, leeks and bacon into 1 inch pieces.
Put mixed greens in individual bowls. Top with grilled veggies to wilt the salad. Add bacon, goat cheese, strawberries. Dress and serve.
Sunday, March 20, 2016
Falafal salad
Still working out quantities ****
mixed greens
falafal - pre-made
sauteed leek, carrot and asparagus
dressing
tahini lemon cream - https://www.dherbs.com/recipes/recipe/lemon-tahini-salad-dressing/
silken tofu
cashews
lemon juice
mustard
oil
(horseradish)
mixed greens
falafal - pre-made
sauteed leek, carrot and asparagus
dressing
tahini lemon cream - https://www.dherbs.com/recipes/recipe/lemon-tahini-salad-dressing/
silken tofu
cashews
lemon juice
mustard
oil
(horseradish)
Roast beet salad with goat cheese and walnuts
From West Coast Cooking by Greg Atkinson
For the salad:
2 bunches watercress, or baby arugula
1 lb beets
one 4oz log fresh white goat cheese
1 c walnuts, lightly toasted
For the vinaigrette:
1 shallot, finely chopped
2 Tb raspberry vinegar
6 Tb walnut oil
kosher salt and freshly ground black pepper, to taste
1. If using watercress, trim the base from teh bundles, give the greens a quick bath in a sink full of cold water, and spin them dry. Hold the greens in the fridge until just before serving.
2. Preheat the oven to 375. Wrap the beets in foil and roast them until they are fork-tender, 30 minutes to an hour. When they are cool enough to handle, peel the beets; the skins should slip off easily. Cut the cooked, peeled beets into large matchsticks about 1/2 inch wide by 2 inches long and set aside.
3. Make the vinaigrette. In a salad bowl, whisk together the shallot and vinegar and then, still whisking, drizzle in the walnut oil. Toss the beets with the dressing.
4. Distribute the watercress evenly among 4 salad plates, and arrange the dressed beet matchsticks on top. Drizzle any dressing left in the bowl over the greens. Crumble the goat cheese over the vegetables, then scatter the walnuts over all, and sprinkle each serving with salt and pepper to taste.
For the salad:
2 bunches watercress, or baby arugula
1 lb beets
one 4oz log fresh white goat cheese
1 c walnuts, lightly toasted
For the vinaigrette:
1 shallot, finely chopped
2 Tb raspberry vinegar
6 Tb walnut oil
kosher salt and freshly ground black pepper, to taste
1. If using watercress, trim the base from teh bundles, give the greens a quick bath in a sink full of cold water, and spin them dry. Hold the greens in the fridge until just before serving.
2. Preheat the oven to 375. Wrap the beets in foil and roast them until they are fork-tender, 30 minutes to an hour. When they are cool enough to handle, peel the beets; the skins should slip off easily. Cut the cooked, peeled beets into large matchsticks about 1/2 inch wide by 2 inches long and set aside.
3. Make the vinaigrette. In a salad bowl, whisk together the shallot and vinegar and then, still whisking, drizzle in the walnut oil. Toss the beets with the dressing.
4. Distribute the watercress evenly among 4 salad plates, and arrange the dressed beet matchsticks on top. Drizzle any dressing left in the bowl over the greens. Crumble the goat cheese over the vegetables, then scatter the walnuts over all, and sprinkle each serving with salt and pepper to taste.
Squash and Leek curry soup
Still working on quantities *****
1 Kubocha squash, peeled and cubed
Leek stock (or chicken stock)
3 Leeks
coconut milk
red lentils
curry
1 Kubocha squash, peeled and cubed
Leek stock (or chicken stock)
3 Leeks
coconut milk
red lentils
curry
Asian inspired garlic dressing
Still testing quantities****
Garlic, chopped 2 cloves
Lemon grass, chopped 2 inches
Ginger, chopped 1 Tb
Fresh turmeric, chopped 1 Tb
Chop or even use a mortar and pestle to crush these four into very fine pieces
Add:
Lime juice 2 Tb-1/4 c
Fish sauce 2 Tb-1/2 c
Sesame oil 1-2 Tb
Brown sugar 1 tea - 1 Tb
Emulsify
Garlic, chopped 2 cloves
Lemon grass, chopped 2 inches
Ginger, chopped 1 Tb
Fresh turmeric, chopped 1 Tb
Chop or even use a mortar and pestle to crush these four into very fine pieces
Add:
Lime juice 2 Tb-1/4 c
Fish sauce 2 Tb-1/2 c
Sesame oil 1-2 Tb
Brown sugar 1 tea - 1 Tb
Emulsify
Asian inspired salad
Mixed greens
baked tofu cut into strips
cilantro
red cabbage
green beans or peas cut into one inch segments
satsuma or clemintine orange slices
sauteed: carrots, red pepper, shiitake, brocollini
paired with: Asian inspired garlic dressing
baked tofu cut into strips
cilantro
red cabbage
green beans or peas cut into one inch segments
satsuma or clemintine orange slices
sauteed: carrots, red pepper, shiitake, brocollini
paired with: Asian inspired garlic dressing
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