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Broccoli Orange Salad

January 12, 2010 Leave a comment

Broccoli Orange Salad

An easy side dish if you have some broccoli in the house, especially in the winter when oranges are in season.

Serves 2 if you like a large salad.

1 medium sized stalk of broccoli (I use organic because it tastes so good!)

1 orange (if you have Cara Cara oranges, they are great, but any orange you like is good)

6 or 7 Kalamata olives chopped

1-2 Tbs good extra virgin olive oil

Medium sized mixing bowl.

Peel orange, separate sections and cut sections into 2 or 3 pieces each; put into bowl. Tip:  if orange is cold from the refrigerator and hard to peel, pop it into a small bowl with warm water for a couple of minutes:  the peel comes off very easily after that.

Add chopped Kalamata olives and olive oil.  Mix.

The salt from the olives will draw out some juice from the oranges and mix with the olive oil to make a simple vinaigrette.

Now, peel the broccoli, and cut into bite-sized pieces.  Steam for 4-5 minutes either in on the cook-top or in the microwave.  Drain thoroughly, and add to the bowl with the other ingredients.  Mix.

Salad can be served immediately or within 15-20 minutes at room temperature.

Yum!

An alternate variation is substitute apple for the orange and marinated artichoke hearts for the olives.  Also, yum.

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Wild Rice

December 5, 2009 Leave a comment

Click to enlarge, the detail is delicious looking!

WILD RICE SALAD

1 lb wild rice, which is approximately 3 cups wild rice.

2 bay leaves

8 sprigs fresh thyme, tied in a bundle

Cook wild rice as follows: Rinse wild rice in a sieve/strainer under cold water. Combine 1 ¾ c. chicken stock with ¼ c. cold water to make 2 cups liquid for each cup of wild rice. So, for the pound of wild rice, 6 cups of the stock/water mixture is needed. Add 2 bay leaves, a bundle of fresh thyme (8 sprigs), 1 tsp salt.

In a heavy pot, bring to boil, and then simmer for 25 to 35 minutes until rice is chewy, but tender; individual grains plumped but still intact (start checking at 25 minutes). Drain any excess liquid. There will be excess liquid, possibly a few cups. Not to worry! (This method of cooking the rice is courtesy of Cook’s Illustrated Magazine which has been a favorite subscription for many years).

For vinaigrette

Puree all ingredients except olive oil in food processor or blender. With the food processor running, add olive oil in steady stream until olive oil is incorporated/emulsified. Make vinaigrette at least one day ahead for flavors to meld.

1/2 cup fresh orange juice or I have used OJ concentrate undiluted
6 tablespoons chopped shallot
6 tablespoons balsamic vinegar

1-2 T sugar

4 teaspoons Dijon mustard
2 teaspoon minced garlic
1/2 cup extra-virgin olive oil

1 cup jasmine or basmati white rice. Cook white rice as follows: Rinse rice according to package directions. Sauté rice for 2-3 minutes in melted butter and salt in sauce pan you are going to cook it in on low to medium heat. You are coating the grains of rice with the butter as (similar to risotto) and lightly toasting the rice. Add water and cook until rice is done, 10 minutes +/-. Remove from heat and let stand, covered, 5 minutes.

2 T unsalted butter, melted
1 1/2 cups water, boiling!

½ t salt

3 cups hickory nuts (!) or chopped pecans, toasted
1 1/4 cups chopped fresh flat-leaf parsley (you can use more)
1 cup dried apricots, thinly sliced
1 cup dried cranberries or sour cherries (I chop them)

Assemble salad:

Stir together the rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.

Serve at room temperature.

Cooks’ note:

• Salad keeps, covered and chilled, 3 days.

• If making ahead of time, you can combine the rice and vinaigrette. Add the dried fruit, parsley and nuts up to an hour before serving for best flavor.

Serves 12 (I think it serves more than 12)
Gourmet
Gourmet Entertains, original recipe, see Epicurious: additions and revisions by CatKnitz
February 2000

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A Little Horsing Around

December 5, 2009 Leave a comment

Fine Cooking, simple ingredients.

From a John Ash recipe in a 2000 issue of Fine Cooking Magazine.  (In my house a lot of cooking magazines have come and gone, this one remains.)

Sweet Potatoes with heavy cream and grated horseradish, plus salt and pepper.  Sounds weird, but the taste is heavenly.  The horseradish becomes sort of "nutty" in flavor but remains reminiscent of its origins, the heavy cream becomes somewhat cheese-y/sweet tasting and the sweet potatoes/yams bring it all together.  YUM.

Use horseradish like this: Zakuson Gourmet Horseradish and a flat baking dish like this: CorningWare SimplyLite 2-Quart Oblong Baking Dish.  My dish is vintage Corningware and any flat baking dish will do, but if you need something, Corningware is a workhorse which will not break the bank.

Other great cookbooks by this author which I refer to often:

From the Earth to the Table: John Ash’s Wine Country Cuisine

The Wine Lover’s Cookbook: Great Recipes for the Perfect Glass of Wine

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