|
| | Edamame Salad w Beets
In lg saucepan, set a steamer basket over water and bring to a boil. Add the
beets, cover and cook over moderate heat until tender, about 20 min. Transfer
beets to a plate. Steam beans in dame basket about 5 min. Rinse in cold water,
then pat dry. Peel and cut the beets into wedges. Mix all ingredients except
basil to coat. Sprinkle basil on top just before serving.
Beets 4 small, trimmed,
1/2 c greens reserved
Beans, Edamame 2 c shelled (1/2 lb)
Vinegar 1 T rice
Soy Sauce 2 tsp
Sesame Oil 1.5 tsp Asian
Ginger 1 tsp freshly grated
Onions, Green 2 chopped
Basil 1 T julienned |
Egg Lemon Sauces
| Beat whites to stiff peaks. Beat yolks
till light and lemon colored (4 min). Fold whites into yolks. Slowly stir in juice. Gradually add 1 c
broth to egg mix. Cook and stir over low heat till slightly thickened and smooth (5 min). Season w salt and pepper. |
| Gorgonzola Cream Sauce | Serves | 2 |
| Mix cornstarch w 1T buttermilk to make smooth paste. In heavy-bottomed saucepan, combine mixture, remaining buttermilk,
Gorgonzola, and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mix. Add peas and cook just
long enough to heat through. Stir in walnuts and serve over pasta w Parmesan on the side. |
| Nuts, Walnuts | 2 |
| T toasted, chopped |
| Puree stemmed grapes in blender, reserving 6 small clusters for garnish. Strain to remove skins (do not wash blender yet). Melt
butter in medium saucepan over low heat. Add leek, mushrooms, shallots, s&p, and cook until soft but not colored, 5 min. Turn heat to
high, add wine, and reduce by half. Add clam juice and reduce again by half. Add cream and reduce again by half. Puree mix until
smooth in the unwashed blender, then strain again. Pour back into saucepan and stir in grape juice and hot sauce (do not apply too
much heat--do not boil). Serve over sautéed salmon filets. |
| Grapes, Seedless | 1 |
| lb red, seedless |
| Leeks | 1 |
| white part, halved & sliced |
| Combine all ingredients. Mix to incorporate. |
| Onions, Green | 0.75 |
| c chopped |
| Egg Yolks | 1 |
| T hard boiled, chopped |
| This herb blend is terrific stirred into soups and stews (all you need is a few teaspoonfuls). Mix all ingredients in small bowl. |
| Lemon Zest | 2 |
| tsp (or use orange) |
| Horseradish Sauce, Creamed | Serves |
| Combine all ingredients and mix well. Adjust seasoning to taste w mustard or salt. Serve at room temp |
| Horseradish | 6 |
| T fresh grated |
| Lemon-Roasted Vinaigrette | Serves |
| Preheat oven to 325. Wrap lemons tightly in foil and roast in middle of oven until soft, about 1 hour. Carefully open foil, then cool lemons
just enough to handle. Halve lemons and juice them. Whisk together juice, sugar, thyme and salt and pepper. Add oil in slow
stream, whisking until emulsified. Serve over fish, chicken or salad greens. |
|