|
| |
 
| Blend garlic, salt and 2 T oil in blender on high until smooth (about 2 min), then transfer to mortar. Add 3/4 c plus 2 T oil very slowly, 1
to 2 tsp at a time, stirring and mashing constantly and vigorously w pestle. This will take about 15 min, and mix will be very thick and
glossy. |
| Garlic | 0.25 |
| c chopped, very fresh |
| Aioli, Garlic Roasted | Serves |
| Preheat oven to 350. Toss garlic w 1 tsp oil and wrap in foil. Bake 35 min or until tender. Cool and peel. Meanwhile, combine yolks w
1T juice in bowl. Place over small saucepan of simmering water. Cook, stirring, until mix forms a paste, 7 min. Transfer to blender w
remaining juice, garlic, 1/4 tsp salt 1/8 tsp pepper, saffron and water. With machine on, slowly add oil, until thickened. Adjust
seasonings. Makes 3/4 c |
| Place peeled & minced garlic, 2 T oil, &1 tsp sea salt in blender & process
till smooth. Add egg and, with motor on, pour in oil in slow stream as mixture emulsifies and thickens. Refrigerate
till ready to serve. |
| Egg Yolks | 2 |
| or use 1 whole egg |
| Avocado Radish Salad w Lime dressing | Serves | 2 |
| In a bowl, whisk together lime juice, oil and s&p. Add avocado and toss gently w rubber spatula. Divide romaine between 2 salad plate
and put avocado mix in centers. Sprinkle salads w radishes. |
| Avocado | 1 |
| firm ripe, peeled and cubed |
| Greens | 3 |
| c shredded romaine |
| Barley Pecan Salad | Serves | 6 |
| Bring barley, water, and a salt to a boil in a 2 qt saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 min.
Remove from heat and let stand, covered, 5 min. Drain barley in a colander, then rinse under cold water and drain well. While barley is
simmering, cook pecans in oil in heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4
min. Toss nuts and oil w barley and remaining ingredients in a large bowl, then season w salt and pepper. |
| Nuts, Pecans | 0.75 |
| c chopped |
| Carrots | 2 |
| medium, diced .25" |
| Shallot | 0.25 |
| c finely shopped |
| Combine all ingredients in food processor and blend. |
| Beans, Green w Red Onion/Mustard Seed Vinaigrette | Serves | 8 |
| Heat 1 T oil in heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1
shade darker, about 2 min. Transfer all to large bowl. Simmer vinegar and sugar in small saucepan, stirring until sugar is dissolved,
then cool 5 min. Heat remaining 2 T oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring,
until golden brown, 8-10 min. Remove from heat and stir in vinegar, then add to mustard oil in large bowl. Have ready a large bowl of
ice and cold water. Cook beans in pot of boiling salted water until crisp-tender, 5 min. Drain and plunge into ice water, then drain
well Toss w vinaigrette and s&p. Serve at room temp or chilled.. |
| Beans, Green | 1.5 |
| lb, trimmed |
Beet & Tomato Salad
Preheat oven to 375. Place beets, cut sides up, on parchment-lined foil on a
rimmed baking sheet. Drizzle with oil, and sprinkle w 1/4 tsp salt. Fold foil
over beets to enclose, and crimp edges to seal. Bake until tender, about 35 min.
Let cool. Peel, and cut into wedges (beets can be refrigerated in an airtight
container overnight). Arrange beets and tomatoes on a serving platter. Drizzle w
oil and lemon juice, and season w s&p. Scatter mint over top
Beets 6 halved lengthwise
Olive Oil extra virgin
Tomato 4 to 6 (2 lb) cut into wedges
Lemon Juice, Fresh 0.5 lemon
Mint 0.33 c
Bulgar Pecan
Salad Serves 2
|
Combine bulgar,
1 tsp salt and water. Let stand 20-25 minutes. Toast nuts over moderately
low heat, shaking skillet frequently 4-5 minutes. Cool and chop. Seed
tomato and chop. Chop cucumber. Whisk remaining ingredients until
emulsified. Drain bulgar in sieve and press out any excess water. Mix all
well. |
|
Bulgar Salad
w Vegetables |
Serves |
8 |
|
Combine bulgar
and boiling hot water in bowl, and let stand, covered, 20 min. Fluff w
fork and season w s&p. Cool slightly. While bulgar stands, heat 1T oil
in 12 inch nonstick skillet over moderately high heat until hot but not
smoking, then sauté squash and onion w s&p, stirring, until tender,
about 5 min. Transfer w slotted spoon to large plate. Add remaining 3T oil
to skillet and heat, then sauté eggplant w s&p (add more oil, 1T at a
time, if necessary), stirring until golden brown and tender, about 6 min.
Transfer to plate. Gently toss vegetables w bulgar, tomatoes, cucumber,
spinach, basil, vinaigrette. |
|
Squash |
1.5 |
|
c small yellow
sliced .5 inch thick |
|
Eggplant |
1 |
|
halved
lengthwise cut into .5 inch slices |
|
Tomatoes, Cherry |
0.5 |
|
c, halved |
|
Cucumber |
1 |
|
English,
quartered lengthwise & sliced .5 inch |
| Bulgar, Corn & Avocado Salad | Serves | 6 |
| Place bulgar in bowl, pour boiling water over and let soften for 2 hours. Drain well, squeezing out as much water as possible.
Transfer to serving bowl. Peel, pit and dice avocado. Toss gently w lemon juice in a small bowl. Mix corn kernels, scallions, red
pepper, parsley and oil w bulgar. Gently fold in avocado and juice. Season to taste. |
| Peppers, Red | 0.5 |
| c minced sweet |
Buttermilk Dressing
Whisk all together. Serve w cucumbers, tomatoes and iceberg lettuce
|
Ingredient |
Quantity |
Comments |
|
Mayonnaise |
2 |
c |
|
Buttermilk |
1.5 |
c well-shaken |
|
Vinegar |
2 |
T white wine |
|