White Beans with Garlic, Lemon & Parmesan

Fine Cooking Magazine

For the Beans:
          1 cup      Dried White Beans (yields about
                        3 cups cooked) or 1 -29oz. can
                        white beans
        1½ tsp      kosher salt
               ¼      small onion
                 1      3” sprig rosemary
 

For the Dressing:

        ¼ cup      extra virgin olive oil
      3 cloves      garlic, peeled and smashed
                3      anchovy fillets, rinsed and roughly chopped
                        (optional, but great)
        ¼ cup      finely grated Parmigiano Reggiano
         ¾ tsp      kosher salt
         ¼ tsp      freshly ground black pepper
          1 tsp      finely grated lemon zest
        ¼ cup      fresh lemon juice

To Assemble:

          1 pint      cherry or grape tomatoes, halved
        ½ cup      coarsely chopped fresh flat-leaf parsley

 

Cook dried beans.  Transfer hem to a large bowl and keep them warm.  (If using canned beans, rinse and drain them well.)

Meanwhile, in a small saucepan or skillet, combine the olive oil, garlic and rosemary.  Heat gent;ly until the rosemary starts to sizzle lightly, remove the pan from heat, and leave to steep for about 20 minutes.  Discard the rosemary.

 

Take the garlic clove from the oil (reserve the oil) and put them in a food processor, along with anchovies, cheese, salt, pepper, zest, and lemon juice.  Process to a fairly smooth mixture.  Taste for seasoning; the dressing should be highly seasoned.

Toss the dressing with the warm beans, using a rubber spatula to gently fold so the beans get well coated but not smashed.  Let the beans sit for a few minutes abd tgeb toss a few more times.  It may seem like too much liquid at first, but the beans will gradually absorb it all.  Fold in the reserved infused oil, the tomatoes, and parsley.  Taste for seasoning serve.  Serves 4 to 6.

 

 

Tip:  You can make this salad up to a day ahead , but let it come fully to room temperature before serving.  Freshen the flavor of the salad by adding more fresh herbs and a squeeze of citrus right before serving

 

Oven-Roasted Tomatoes

These are great by themselves or on top of a salad.  They make a special treat in sandwich.  Make them in big batches and store in an air-tight container in the refrigerator for up to 3 weeks.

 

Roma (or other small) Tomatoes, halved
Garlic Powder
Basil, dried
Oregano, dried
Black Pepper (or Cayenne)
Salt
Sugar

 

Place a wire rack on top of a cookie sheets covered with foil or baking parchment.  Place tomatoes (cut end up) in a single layer on rack.  Sprinkle with sugar and salt, then liberally with garlic powder, basil, oregano, and pepper.  Place in an 275° oven and allow to slowly roast until tomatoes are dried (resemble a dried apricot), this can take anywhere from 1 to 5 hours or more depending on tomato thickness.

Marinated Tomatoes

Ripe Tomatoes, sliced thinly

Balsamic Vinegar

Olive Oil

Fresh Basil (or favorite herb)

Seasoned Pepper

Garlic Salt

Lay tomato slices in single layer or fanned slightly.  Sprinkle fresh herbs, seasoned pepper, and garlic salt over the tomatoes.  Drizzle balsamic and olive oil liberally over the top.  Cover and let sit for at least 1 hour.  If you refrigerate, allow the tomatoes to come to room temperature before serving.

Add slices of Buffalo Mozzarella for a Caprese Salad

 

 

 

Spinach Salad - Two Versions

Mom’s Warm Spinach Salad
 

       1 lg bunch       Fresh Spinach, cleaned

            6 slices       Bacon

                      1       Hardboiled Egg, diced

              ½ cup       Red Onion, diced

              ½ cup       Tomato, diced

              ½ cup       Cheddar, shredded

          ¼-½ cup       Red Wine Vinegar

                               Salt & Pepper to taste

 

Soak spinach in cold water to remove silt, then remove and discard stems.  Lightly pat leaves dry or use salad spinner to remover moisture.

In a skillet cook bacon until crisp, retain bacon grease.  Crumble bacon

To serve: place spinach, bacon, egg, onion, tomato, salt & pepper in large bowl.  Toss lightly. Drizzle warm bacon grease and vinegar over salad, toss.  Add cheddar and toss again.

  

 

Trilogy’s Spinach Salad – Chef Jim Strausbaugh

                      1       Fresh Artichoke

          1-2 cups       Vegetable Oil

                   2-3       Shiitake Mushrooms, sliced

                 3 Tb       Olive Oil

            1 clove       Garlic, minced

                2 tsp       Fresh Herbs: parsley, oregano, thyme…

       1 lg bunch       Fresh Spinach

              ½ cup       Teardrop Tomatoes, halved

        ¼ - ½ cup       Cabernet Dressing

                               Salt & Pepper to taste

Trim fresh artichoke down to the heart, then slice very thing.  Heat vegetable oil over high heat.  Fry artichoke heart slices in oli until crisp and golden.  Remove from oil and place on a paper towel to cool.

Preheat oven to 275°.  Toss shiitake mushrooms in olive oil, garlic, fresh herbs, salt & pepper.  Place in a single layer on a cookie sheet.  Roast in oven until mushrooms are dry and chewy, about 45 minutes.

Soak spinach in cold water to remove silt, then remove and discard stems.  Lightly pat leaves dry or use salad spinner to remover moisture.

To serve toss spinach, crisp artichoke hearts, roasted shiitake mushrooms and tomatoes in cabernet dressing.

Cobb Salad – Stacey’s Traditional & Pflueger’s Twist

Stacey’s Traditional
 

          ½ cup    Chicken or Turkey, diced

          ½ cup    Bacon, cooked and crumbled

          ½ cup    Blue Cheese, crumbled

               1-2    Harboiled Eggs, diced

          ½ cup    Tomato, diced

          ½ cup    Avocado, diced

          ½ cup    Scallions, diced

         1 head    Lettuce, shredded

          ½ cup    Vinaigrette Dressing

Toss all ingredients and serve.

 

Chef Jonathon Pflueger – Vertical Restaurant

           ½ cup    Blackened Rib-Eye, cooked medium-rare, cooled and diced

          ½ cup    Smoked Pancetta Bacon, cooked and crumbled

          ½ cup    Maytag Blue Cheese, crumbled

          ½ cup    Roasted Beets, diced

          ½ cup    Teardrop Tomatoes, halved

          ½ cup    Avocado, diced

          ½ cup    Radish, cut into matchsticks

         6 cups    Mixed Salad Greens

          ½ cup    Horseradish Vinaigrette

Toss all ingredients and serve.

Caesar Dressing

Jim & Stacey’s Collaboration

 

4 egg yolks

½ cup Dijon mustard

2-5 garlic cloves, minced

½ cup lemon juice

12 chopped anchovies (substitution: bacon bits)

Splash of Worcestershire

4 cups olive oil

Salt & Fresh Cracked Pepper to taste

  

Place egg yolks in blender and blend until frothy.  Add Dijon, garlic, lemon juice, anchovies, Worcestershire, salt and pepper.  Puree.  With blender running, slowly drizzle olive oil.  Stop when dressing is the consistency of mayonnaise.

 

Toss dressing with crisp romaine lettuce, croutons (see recipe: Croutons - 2 ways ) and fresh parmesan cheese.

 

Cabernet & Shallot Vinaigrette

Chef Jim Strausbaugh, Trilogy Restaurant

4  Shallots, chopped

            l TB.  Butter
            l  Clove
            l  Bay Leaf
            1 1/2 cup Cabernet Sauvignon
            1 TB. Dijon Mustard
            1 cup Honey
            2 cup Olive Oil
            1 cup Red Wine Vinegar
            15 turns Black Pepper from the mill
            Salt
            Paprika

Sauté the butter and shallots.  Add clove and bay leaf.  Add cabernet Sauvignon and reduce by half.  Put into blender, then add Dijon mustard first and then sugar.  Add olive oil.  Add vinegar, pepper and salt and pepper to taste.  Blend for a few more seconds.

 

Fresh Herb Tabouli

While working at Zov's in Tustin, I developed a taste for Tabouli. The unique fresh taste of Zov’s Tabouli comes from the overabundance of herbs in the mix; the burghul actually plays a smaller role in this salad than other traditional taboulis I have tried.   I am not certain where I got this recipe, but I have altered it, trying to recreate Zov's.  If you love the flavor of fresh herbs, don’t be afraid to add even more!

      ¾ cup     burghul

      ¾ cup     water
         1 cup     flat-leaf parsley
      ¼ cup     fresh chives
2 ½ cups     fresh basil leaves
      ½ cup     fresh mint leaves
               4     spring onions, finely chopped
                3     medium tomatoes, chopped
      ½ cup     lemon juice
      ¼ cup     olive oil
                       salt and pepper          
                  
Combine the burghul and water in a medium bowl.  Allow to stand for 15 minutes or until all the water has absorbed.

Remove large stalks from the parsley and discard them.  Wash and dry all herbs.  Chop well with a large sharp knife or in a food processor (take care not to over process).

Toss all ingredients in a serving bowl.  Refrigerate until required

Jan's Oriental Cabbage Slaw

Dressing ingredients

         1 cup     rice vinegar

         1 cup     vegetable oil

      2-3 tbs     sugar

          1 tsp     sesame oil

           1 tb     garlic salt

        ½ tsp     white pepper

 

Salad ingredients

               1     head of cabbage, shredded

           2-3     green onions, chopped

           3 tb     toasted sesame seeds

       ¼ cup     blanched almonds

       1 pckg     ramen noodles

         1 can     Mandarin oranges (optional)

 

š  Combine all dressing ingredients in blender and emulsify.

š  Place cabbage, green onions, sesame seeds, and almonds in large bowl.  Break ramen noodles into small pieces and place in bowl.

 

š  Toss with oranges and dressing before serving.

Kim Chee

Chef Michael Kang, 5' Restaurant, Laguna Beach - 5' Restaurant was one of Jim and my favorite restaurants, so much so that we asked Michael to cater our wedding... I luved the Kim Chee he would serve us as a amuse bouche...

             4 heads     Cabbage

          4 pounds     Carrots
             1¼ cup     Sugar
          2²/₃ cups     Soy Sauce
          2²/₃ cups     Sesame Oil
                             Chili Oil to taste
              ½ cup     Garlic Chili Paste
              ½ cup     Garlic
                pinch     Salt
          2²/₃ cups     White Wine Vinegar

Cut Cabbage into quarters, then eighths, pour scalding water over to blanch, then spin dry.

Peel and cut carrots on mandoline then par boil.

Mix all ingredients, cover and refrigerate for 24 hours.

Woody's Broccoli Salad

In blender add the following:

                1 cup     Vegetable Oil

                1 cup     Red Wine Vinegar

                 2 tsp     Sugar (or Sweetener)

                 3 Tb     Seasoned Salt

                 2 Tb     Ground Pepper

Blend until all ingredients are emulsified. 

 

In salad bowl:

         2-3 heads     Broccoli, trimmed into bite-size florets

         1-2 dozen     Button Mushrooms

                       1     Red Onion, sliced in slivers

            1 dozen     Cherry Tomatoes

Toss in vinaigrette just before serving.

Blue Cheese Vinaigrette

In blender add the following:

                1 cup     Vegetable Oil

              ½ cup     Red Wine Vinegar

              ½ cup     Seasoned Rice Vinegar

                 2 tsp     Sugar (or Sweetener)

                 3 Tb     Seasoned Salt

                 2 Tb     Ground Pepper

 

Blend until all ingredients are emulsified. 

Add Blue Cheese crumbles and blend.

 

This dressing is wonderful on Broccoli Salad

Cucumber Salad with Pineapple and Jalapeño

Bon Appétit
June 1999
This recipe can be prepared in 45 minutes or less but requires addtional sitting time.

3/4 cup sugar
2/3 cup white vinegar
2 tablespoons water
1/2 teaspoon salt

1 cup 1/3-inch pieces peeled cored fresh pineapple
1 English hothouse cucumber, cut into 1/3-inch pieces
1 carrot, peeled, cut into matchstick-size strips
1/3 cup thinly sliced red onion
1 tablespoon minced seeded jalapeño chili
1 head green leaf lettuce, leaves separated
1 tablespoon sesame seeds, toasted

 

Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Simmer until reduced to 2/3 cup, about 4 minutes. Transfer syrup to large bowl and refrigerate until cold.

Add pineapple to syrup. Cover and refrigerate 1 hour. Add cucumber and next 3 ingredients to pineapple mixture; stir to coat. Line plates with lettuce leaves. Spoon salad atop lettuce. Sprinkle with sesame seeds and serve.

 

Serves 6 to 8.

Grandma Sue's Potato Salad

          5 pounds     Potatoes, scrubbed

                       1     Red Onion, diced

                      2     Hardboiled Eggs, diced

                  6-8     Sweet Pickles, diced

              1+ cup     Mayonnaisse or Salad Dressing

              1+ cup     Mustard

                             Salt & Pepper to taste

                             Paprika to garnish

 

Boil potatoes in water with salt.  When cooked through, drain and cool.  Cut potatoes into bite size pieces.  Add remaining ingredients, and toss.  Taste to check seasoning.  Cover and chill in refrigerator.  Garnish with paprika before serving

Cajun Cole Slaw

I found this recipe in Emeril Lagasse’s Lousiana Real & Rustic Cook Book, but of course I had to ‘adjust it’ a bit with more of my favorite flavors…

Dressing

                       1     egg
                  1 Tb     Fresh Lemon Juice
                1 cup     Olive Oil
               ½ tsp     Ground Black Pepper
              1½ tsp     Salt
               ½ tsp     Cayenne Pepper
                 2 tsp     Sugar
              ¼ cup     Creole or whole-grain Mustard

Slaw

              2 cups     White Cabbage, shredded
              2 cups     Red Cabbage, shredded
              2 cups     Arugula, shredded
                1 cup     Red Onion, thinly sliced
                1 cup     Green Onions, chopped green part only
              ½ cup     Fresh Parsley, chopped

In blender, blend egg and lemon juice for 10 seconds.  With the processor running, slowly drizzle the olive oil through the feed tube.  Mixture should thicken to the consistency of  mayonnaise.  Cover and refrigerate for 30 minutes.  Blend in the remaining ingredients.  Taste to check seasoning and refrigerate.  Best if used within 24 hours

Combine slaw ingredients and chill.  Toss with dressing just before serving.

 

 

 

 

Taco Salad

Giselle’s favorite family recipe... although she usually picked the tomatoes out...

 

              1 pound      Ground Beef

            1 package      Taco Seasoning
                 1 head      Lettuce, torn into bite size pieces
               ¼ head      Red Cabbage, chopped
                         1      Tomato, chopped
                       ½      Red Onion, chopped
              1 bunch      Cilantro, chopped
                  1 can      Kidney Beans (8 oz.)
                  1 can      Garbanzo Beans (8 oz.)
                  1 cup      Cheddar Cheese, grated
                                Tortilla Chips
                                Sour Cream
                                Salsa and Hot Sauce

1.    Prepare ground beef per the instructions on seasoning package.  Strain kidney & garbanzo beans, then add to beef mixture.  Let mixture cool

 

2.  Toss lettuce, cabbage, tomatoes, red onions, cilantro, and cheddar in large bowl, just before serving add meat & bean mixture and toss.

3.  Serve salad on top of crushed tortilla chips.  Dress salad with sour cream, salsa, and hot sauce to individual tastes.

 

Greek Peasant Salad

I actually discovered this chunky, rustic salad at a small bistro in Paris.  As we strolled down a narrow alley cluttered with small restaurants, it caught my eye on the center of a couple’s table.  The contrast of the green cucumbers and red tomatoes, dotted with the dark browns of the olives, and white of the feta makes it a striking salad. It was refreshing, crisp and flavorful served with crusty bread.

 

                      2     Cucumbers, ½“ cubes

                      6     Roma Tomatoes, cut into 1/8
                     ½     Red Onion, sliced into slivers
            1½ cups     Marinated Artichoke Hearts
                1 cup     Kalamata Olives, pitted
                1 cup     Feta Cheese
                             Balsamic Vinegar
                             Extra Virgin Olive Oil
                             Fresh Ground Pepper
                             Salt

 Arrange or toss cucumbers, tomatoes, onion, artichoke hearts, and olives on a large serving platter of salad bowl.  Arranging ingredients makes for a striking presentation.  Simply tossing to evenly distribute the ingredients makes service easier.

 

Crumple feta on top.

 

For a Chopped Greek Salad- dice all ingredients small, then toss with liberal amounts of balsamic and olive oil.  Pile the mix on a bed of crisp lettuce, and garnish with fresh croutons.

Just before serving, lightly drizzle balsamic and olive oil over the top, add ground pepper, and a sprinkle of salt.