My Aunt Ellen is a wonderful cook and this is a recipe from her that I make often. Even the kids like it, especially if they are served their salad first and then the main course. Trust me, it works!
There has always been a sophistication to Aunt Ellen's cooking that I admired. It could be in part that her husband is European and the same old Harrow standards weren't cutting it or it could be that my Grandma's love of food rubbed off on her the way it did me? I remember one year she served Paella for Christmas dinner in a traditional pan, most likely brought back from Spain. It was an adventurous departure from the usual Christmas favourites and I loved it!
Here is the salad recipe exactly as I copied it down many years ago.
Mixed-Green Salad with Blue Cheese Vinaigrette
10 c. loosely packed bite-sized pieces red-leaf lettuce, watercress and Belgian Endive
2 T. red wine vinegar
1 T. Dijon mustard
1/4 t. finely chopped garlic (I use one small clove)
1/2 c. crumbled blue cheese
6 T. vegetable oil
Salt & Pepper to taste
Rinse the salad greens and drain or spin dry. Put the greens in a large bowl. In a smaller mixing bowl combine vinegar, mustard, garlic and cheese. Blend well. Add the oil, salt & pepper and blend well with wire whisk. Pour the dressing over the salad greens. Serves 4
*I use rice bran oil, grape seed oil or sunflower oil. Don't use plain veggie oil. I always put in some form of onion and I especially like red onion in this salad. These days, I make the vinaigrette in the large bowl and when I am ready to mix the salad I just add the greens to the bowl with the vinaigrette. Try adding some red onion rings, sliced thin, to the vinaigrette and let them mellow for a bit. They will become softer and really tasty.
Let me give you the cake results from the weekend... I spoke to the woman who bought the cake yesterday and she said the cake made the shower. I won't go into too many details but I think it was a hit! Her daughter took a piece to her friend's mom who is very ill in the hospital. Not sure that she would even be able to eat it, the patient declared it "the best cake she had ever had" and ate every crumb!
Thursday, June 28, 2007
Saturday, June 23, 2007
Lemon Mascarpone Wedding Cake
There is a cake that I have made five times now that still thrills me to pieces. It is the Lemon Mascarpone Wedding Cake recipe from the On the Twenty cookbook. I have been working on it for the last two days and this morning I will be delivering the finished product to a woman who ordered it for a wedding shower. In fact, I always halve the recipe and use it for a shower or special occasion, never taking on an actual wedding cake.
The cake itself is a lemon cake that smells so delicious coming out of the oven, it takes a certain amount of restraint not to pick it to pieces! So, two cakes, cut in half to create four layers. Inside the cake, between the layers, are whole strawberries, pointing bottom tips up. When the lemon mascarpone mousse is piped into all the cracks and smoothed over, another layer of cake is placed on top. I used a thin layer of the mousse on top of that cake layer and then another cake layer and a repeat of the strawberries and mousse. The cake ends up being about 7-8 inches high (did I mention that it is 11 inches in diameter?!) Then the cake is iced with an Italian Meringue or Mousseline buttercream. The buttercream is a pale butter yellow colour and then I wrap a yellow ribbon around the base and garnish the top with pale yellow Gerber daisies. Stunning! I can't wait to see the woman's reaction this morning. And the thing about this cake is that it tastes better than it looks! The picture at the top of the blog is actually this cake, but done a couple of years ago.
There is a website where I love to go to browse cakes. The JollyBe Bakery is owned by a woman who is an artist as well as a baker and you won't believe the gorgeous cakes!
http://www.jollybebakery.com/painted.html
I'll let you know how my cake fares this weekend!
Moira
PS. Did I mention that I took the kids strawberry picking for the berries? I spent the entire time explaining/yelling, "only pick the red ones, no white ones, only pick the red ones, get back here!!!"
Wednesday, June 20, 2007
My Favourite Tartar Sauce
Tartar sauce is one of the things I love most about fish & chips. Nothing is worse than ordering fish & chips at a restaurant and finding out it comes with the little pre-packaged tartar sauce containers or even worse, none at all! I found this recipe in a book called "The Simply Great 2 Cookbook: Recipes and the Experience of Fine Dining From the Kitchens of Chuck Muer". I have thought about getting the first cookbook they put out so I know that it is available online. It is a gem of a book and contains many recipes that I go back to time after time. The Muer restaurants are very popular in Michigan and I always have it in the back of my mind to go to Kruse & Muir when we are in Detroit.
This tartar sauce is so good you will want to make french-fries just to have something to dip into it. One night before dinner, I pulled a pan of roasted baby Yukon Gold potatoes out of the oven. They were roasted with olive oil and sea salt and pepper and the skin was brown and crispy. I had some of My Favourite Tartar Sauce leftover from another meal and I pulled it out of the fridge. I dipped a hot potato into the cold sauce and it was scrumptious!!! I immediately called my sister and explained to her in detail how amazing the potatoes and the sauce were together. She understood completely and that is why we are more than just sisters!
My Favourite Tartar Sauce (aka: Chef Larry's Tartar Sauce)
1 1/2 c. mayo
1 T. onion, very finely diced
3 T. dill pickle, very finely diced
1 stalk celery, very finely diced
1 small garlic clove, minced
1 T. capers, finely chopped
2 t. fresh chives, finely chopped
1 anchovy, minced
1 t. Worchestershire sauce
1 t. lemon juice
1. Combine all ingredients in the order given. Blend well.
2. Cover and refrigerate. Sauce will last for up to 2 weeks.
*Sometimes I make the recipe in smaller quantities (use 1 c. mayo and then reduce the rest of ingredients accordingly). Even if you aren't an anchovy fan, you won't even know it's in there but it definitely adds something pretty special to the sauce. I use anchovy paste that comes in a tube.
*I am still searching for the perfect fish batter recipe. I want something very close to tempura but a little thicker. Come to think of it, the temperature of the oil is probably more important than the actual batter when it comes to getting the perfect crispy piece of fish.
*Thank you Kristin for giving me this cookbook for my 24th birthday in '96!
This tartar sauce is so good you will want to make french-fries just to have something to dip into it. One night before dinner, I pulled a pan of roasted baby Yukon Gold potatoes out of the oven. They were roasted with olive oil and sea salt and pepper and the skin was brown and crispy. I had some of My Favourite Tartar Sauce leftover from another meal and I pulled it out of the fridge. I dipped a hot potato into the cold sauce and it was scrumptious!!! I immediately called my sister and explained to her in detail how amazing the potatoes and the sauce were together. She understood completely and that is why we are more than just sisters!
My Favourite Tartar Sauce (aka: Chef Larry's Tartar Sauce)
1 1/2 c. mayo
1 T. onion, very finely diced
3 T. dill pickle, very finely diced
1 stalk celery, very finely diced
1 small garlic clove, minced
1 T. capers, finely chopped
2 t. fresh chives, finely chopped
1 anchovy, minced
1 t. Worchestershire sauce
1 t. lemon juice
1. Combine all ingredients in the order given. Blend well.
2. Cover and refrigerate. Sauce will last for up to 2 weeks.
*Sometimes I make the recipe in smaller quantities (use 1 c. mayo and then reduce the rest of ingredients accordingly). Even if you aren't an anchovy fan, you won't even know it's in there but it definitely adds something pretty special to the sauce. I use anchovy paste that comes in a tube.
*I am still searching for the perfect fish batter recipe. I want something very close to tempura but a little thicker. Come to think of it, the temperature of the oil is probably more important than the actual batter when it comes to getting the perfect crispy piece of fish.
*Thank you Kristin for giving me this cookbook for my 24th birthday in '96!
Monday, June 18, 2007
Chickpea-and-Carrot Salad
This salad is one of my more frequently requested recipes. Elaine was the one who recommended that I try it and I have made it several times since. The recipe comes from the "Once Upon a Tart" cookbook written by the owners of a cafe/bakery of the same name in NYC. I really like this cookbook for sandwich and salad ideas, although I haven't made any of the tart recipes.... yet!
Chickpea-and-Carrot Salad with Cumin and Black Olives
2 15oz. cans chickpeas
2/3 c. black olives (such as Moroccan oil-cured)
3 med. carrots (preferably those sold with tops), coarsely grated
1/2 c. chopped fresh cilantro
2 scallions (green onions), halved crosswise and sliced very thin
For the Vinaigrette:
1 garlic clove, minced
Zest & juice of 1 lemon
2 T. ground cumin
2 t. paprika
A pinch of cayenne pepper
2 t. salt
1/2 t. freshly ground black pepper
3 T. olive oil
1. Drain & rinse the canned chickpeas in a colander. Dump into large bowl.
2. Pit the olives by pressing them with your fingers or smash them with a chef's knife. Chop the olives coarsely and add to the chickpeas. Add the carrots, cilantro, and green onions. I use a hand-held grater and grate the carrots right in the bowl.
3. To make the vinaigrette, whisk all the ingredients except the olive oil together in a bowl. Add the oil in a slow, steady stream, whisking as you go to form an emulsion.
4. Pour the vinaigrette over the salad, and toss it all up with a big spoon or with your hands.
5. Cover and refridgerate for at least an hour, so the beans can absorb the flavour of the vinaigrette. Serve chilled or at room temperature.
*When I am mincing garlic for most things, I chop it as fine as I can and then I sprinkle a little salt on it. I use the side of my knife to mash it even further, so that it becomes a paste. I find the garlic is much more even and spread out in the recipe when I do this, as opposed to adding it in little pieces.
Chickpea-and-Carrot Salad with Cumin and Black Olives
2 15oz. cans chickpeas
2/3 c. black olives (such as Moroccan oil-cured)
3 med. carrots (preferably those sold with tops), coarsely grated
1/2 c. chopped fresh cilantro
2 scallions (green onions), halved crosswise and sliced very thin
For the Vinaigrette:
1 garlic clove, minced
Zest & juice of 1 lemon
2 T. ground cumin
2 t. paprika
A pinch of cayenne pepper
2 t. salt
1/2 t. freshly ground black pepper
3 T. olive oil
1. Drain & rinse the canned chickpeas in a colander. Dump into large bowl.
2. Pit the olives by pressing them with your fingers or smash them with a chef's knife. Chop the olives coarsely and add to the chickpeas. Add the carrots, cilantro, and green onions. I use a hand-held grater and grate the carrots right in the bowl.
3. To make the vinaigrette, whisk all the ingredients except the olive oil together in a bowl. Add the oil in a slow, steady stream, whisking as you go to form an emulsion.
4. Pour the vinaigrette over the salad, and toss it all up with a big spoon or with your hands.
5. Cover and refridgerate for at least an hour, so the beans can absorb the flavour of the vinaigrette. Serve chilled or at room temperature.
*When I am mincing garlic for most things, I chop it as fine as I can and then I sprinkle a little salt on it. I use the side of my knife to mash it even further, so that it becomes a paste. I find the garlic is much more even and spread out in the recipe when I do this, as opposed to adding it in little pieces.
Friday, June 8, 2007
Cheddar-Dill Scones
Wow! My first entry and I am having a hard time figuring out what recipe to give you first. Last weekend I made the Barefoot's Cheddar Dill Scones and they were as usual, delicious! Here is the recipe from The Barefoot Contessa Cookbook (her first book). I used half fresh dill and half chives from my garden.
Cheddar-Dill Scones
4 c. plus 1 T. all-purpose flour
2 T. baking powder
2 t. salt (I like to use Kosher salt)
3/4 lb. cold unsalted butter, diced
4 extra large eggs, beaten lightly
1 c. cold heavy cream
1/2 lb. extra-sharp yellow cheddar cheese, small-diced
1 c. minced fresh dill
1 egg beaten with 1 T. milk or water, for egg wash
Preheat oven to 400 degrees.
Combine 4 c. of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until JUST blended. Toss together the cheddar, dill, and 1 T. of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Roll the dough 1 inch thick. Cut into 4 inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 minutes , until the outside is crusty and inside is fully baked.
According to Ina, "White cheddar is usually sharper, but yellow cheddar looks better in the scones". I have made them with both yellow and white cheddar but I usually have Balderson 2 year cheddar in the fridge so that is what I use.
The scones always turn out well if you make them and cut them and then put them in the fridge. Pop them in the oven from the fridge and when the heat hits the cold butter, it will create a nice flaky scone.
Cheddar-Dill Scones
4 c. plus 1 T. all-purpose flour
2 T. baking powder
2 t. salt (I like to use Kosher salt)
3/4 lb. cold unsalted butter, diced
4 extra large eggs, beaten lightly
1 c. cold heavy cream
1/2 lb. extra-sharp yellow cheddar cheese, small-diced
1 c. minced fresh dill
1 egg beaten with 1 T. milk or water, for egg wash
Preheat oven to 400 degrees.
Combine 4 c. of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until JUST blended. Toss together the cheddar, dill, and 1 T. of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Roll the dough 1 inch thick. Cut into 4 inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 minutes , until the outside is crusty and inside is fully baked.
According to Ina, "White cheddar is usually sharper, but yellow cheddar looks better in the scones". I have made them with both yellow and white cheddar but I usually have Balderson 2 year cheddar in the fridge so that is what I use.
The scones always turn out well if you make them and cut them and then put them in the fridge. Pop them in the oven from the fridge and when the heat hits the cold butter, it will create a nice flaky scone.
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