1 lb broccoli
1 lemon
1/2 low-fat buttermilk
1 Tbsp apple cider vinegar
1 tsp honey
1/2 tsp Dijon mustard
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste
2 Tbsp sliced almonds, toasted
1 Tbsp golden raisins
4 radicchio leaves
2 c. shredded romaine lettuce
Cut the florets from the head of broccoli into bite0size pieces. Use a sharp paring knife to peel off the tough outer layer of the stem. Cut the stem lengthwise in half and then slice about 1/4 inch thick. (Makes about 4 c. florets and sliced stem). Blanch (10 s) and shock broccoli 2 min). Drain broccoli.
Grate 1 tsp zest from the lemon. Set the zest and the lemon aside.
In a small bowl, combine buttermilk, vinegar, mustard, honey, lemon zest, salt, and pepper. Whisk until combined.
Stir the almonds and raisins into the broccoli. Add the dressing and toss to combine. Cover and refrigerate for at least 30 minutes and up to 3 hours before serving.
To serve, place 1 radicchio leaf on each of four plactes. Fill each radicchio leaf with shredded romaine. Spoon the broccoli salad on top. Squeeze 1-2 tsp of lemon juice from th reserved lemon over each salad. Serve.
Showing posts with label Golden Door. Show all posts
Showing posts with label Golden Door. Show all posts
Thursday, September 30, 2010
Monday, September 13, 2010
Celery Root and Fuji Apple Slaw with Cider Dressing
Serves 4
1 medium head celery root (about 1 lb)
2 medium Fuji apples
2 Tbsp plus 2 tsp fresh lemon juice (from 1 lemon)
1/4 chopped fresh Italian parsley leaves
2 Tbsp apple-cider vinegar
1 Tbsp whole-grain mustard
1 Tbsp canola/grapeseed oil
1 1/2 tsp honey
1 head Belgian endive
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste
Use a sharp paring knife to peel the celery root. Use a large, sharp knife to cut the peeled celery root into thin matchsticks. Cut 1 1/2 of the apples into matchsticks the same size as the celery root. Put the apples and celery root in a large bowl and toss with the 2 Tbsp lemon juice.
In a medium bowl, combine the parsley, apple cider vinegar, mustard, oil, honey, and 1/4 c water. Whisk until well blended. Pour the dressing over the celery root and apples and toss to continue. Cover and refrigerate for at least 20 mins and up to 1 hour.
Gently separate the leaves of the Belgian endive. Set 12 whole leaves aside for serving. Stack the remaining leaves and thinly slice them crosswise. Add the sliced endive to the celery root salad. Thinly slice the remaining 1/2 apple and toss it with 2 tsp of the lemon juice. Set aside.
To serve, lay 3 endive leaves on each of four plates. Toss the celery root and apple slaw with a spoon and season with salt and pepper, if desired. Place a mound of slaw on each plate on top of the endive leaves. Garnish each salad with the apple slices and serve.
1 medium head celery root (about 1 lb)
2 medium Fuji apples
2 Tbsp plus 2 tsp fresh lemon juice (from 1 lemon)
1/4 chopped fresh Italian parsley leaves
2 Tbsp apple-cider vinegar
1 Tbsp whole-grain mustard
1 Tbsp canola/grapeseed oil
1 1/2 tsp honey
1 head Belgian endive
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste
Use a sharp paring knife to peel the celery root. Use a large, sharp knife to cut the peeled celery root into thin matchsticks. Cut 1 1/2 of the apples into matchsticks the same size as the celery root. Put the apples and celery root in a large bowl and toss with the 2 Tbsp lemon juice.
In a medium bowl, combine the parsley, apple cider vinegar, mustard, oil, honey, and 1/4 c water. Whisk until well blended. Pour the dressing over the celery root and apples and toss to continue. Cover and refrigerate for at least 20 mins and up to 1 hour.
Gently separate the leaves of the Belgian endive. Set 12 whole leaves aside for serving. Stack the remaining leaves and thinly slice them crosswise. Add the sliced endive to the celery root salad. Thinly slice the remaining 1/2 apple and toss it with 2 tsp of the lemon juice. Set aside.
To serve, lay 3 endive leaves on each of four plates. Toss the celery root and apple slaw with a spoon and season with salt and pepper, if desired. Place a mound of slaw on each plate on top of the endive leaves. Garnish each salad with the apple slices and serve.
White Bean, Roasted Tomato, and Rosemary Soup
Three SuperFoods in one bowl: beans, tomatoes, and spinach. If you make the soup ahead or are not necessarily going to serve it all during one meal, place some fresh and scallions into each bowl and ladle the hot soup over, instead of adding these to the batch. The soup will store and reheat better without these ingredients.
Serves 6
2 c. dried canellini beans
1 (28 oz) can whole Italian plum tomatoes
6 garlic cloves, peeled
2 Tbsp olive oil
1 medium onion, diced (1 c.)
4 c. Chicken/Vegetable stock
1/2 tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper, or to taste
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 bay leaf
2 c fresh spinach leaves, chopped
1/2 c thinly sliced scallions (white and green parts)
Rinse the beans in cold water and pick over them, discarding any stones or debris. Place them in a large bowl and pour in enough cold water to cover by 2 inches. Let stand overnight. Drain the beans and set aside.
Preheat the oven to 400F.
In a 2-qt baking dish, pour in the tomatoes with their juice and add the garlic. Drizzle with 1 Tbsp of the olive oil. Roast, uncovered, until the tomatoes and garlic are slightly browned in spots and the liquid has reduced, about 45 minutes. Transfer the tomatoes, garlic, and pan juices to a blender or food processor and blend just until the mixture is slightly chunky, working in batches if necessary. Set the mixture aside.
In a 3-qt saucepan, heat the reamining 1 Tbsp olive oil over medium heat. Add the onion, reduce the heat to medium-low and cook, stirring occasionally, until the onion is translucent, 4-5 mins.
Stir in the beans, stock, and a pinch each of the salt and pepper. Raise the heat to medium-high and bring the mixture to a simmer. Tie the rosemary and thyme sprigs and bay leaf in cheesecloth and add them to the pot. Reduce the heat and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
Remove and discard the herb bundle. Stir the roasted tomato puree into the soup and bring it back to a simmer. Add more stock if necessary so the soup has a brothy texture. Stir in the remaining salt and pepper. Remove the pan from the heat, and stir in teh spinach and scallions. Serve hot.
Serves 6
2 c. dried canellini beans
1 (28 oz) can whole Italian plum tomatoes
6 garlic cloves, peeled
2 Tbsp olive oil
1 medium onion, diced (1 c.)
4 c. Chicken/Vegetable stock
1/2 tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper, or to taste
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 bay leaf
2 c fresh spinach leaves, chopped
1/2 c thinly sliced scallions (white and green parts)
Rinse the beans in cold water and pick over them, discarding any stones or debris. Place them in a large bowl and pour in enough cold water to cover by 2 inches. Let stand overnight. Drain the beans and set aside.
Preheat the oven to 400F.
In a 2-qt baking dish, pour in the tomatoes with their juice and add the garlic. Drizzle with 1 Tbsp of the olive oil. Roast, uncovered, until the tomatoes and garlic are slightly browned in spots and the liquid has reduced, about 45 minutes. Transfer the tomatoes, garlic, and pan juices to a blender or food processor and blend just until the mixture is slightly chunky, working in batches if necessary. Set the mixture aside.
In a 3-qt saucepan, heat the reamining 1 Tbsp olive oil over medium heat. Add the onion, reduce the heat to medium-low and cook, stirring occasionally, until the onion is translucent, 4-5 mins.
Stir in the beans, stock, and a pinch each of the salt and pepper. Raise the heat to medium-high and bring the mixture to a simmer. Tie the rosemary and thyme sprigs and bay leaf in cheesecloth and add them to the pot. Reduce the heat and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
Remove and discard the herb bundle. Stir the roasted tomato puree into the soup and bring it back to a simmer. Add more stock if necessary so the soup has a brothy texture. Stir in the remaining salt and pepper. Remove the pan from the heat, and stir in teh spinach and scallions. Serve hot.
Warm Flourless Chocolate Cake with Orange Sauce
Serves 8
FOR THE SAUCE:
1 c fresh orange juice (from 3 oranges)
2 tsp cornstarch
1 Tbsp half-and half
1 Tbsp Grand Marnier
FOR THE CAKES
8 oz good-quality dark chocolate with 60-70% cacao, chopped
1 large egg
2 very ripe bananas, sliced (1 1/4 cups)
1/2 c mashed yam (from 1 baked, peeled yam) or canned pumpkin
1/4 c honey
1 Tbsp grated orange zest
1 tsp pure vanilla extract
3 large egg whites
Pinch of kosher salt
1 orange, peeled and separated into segments for serving
Preheat the oven to 350 F. Spray eight 4 oz ramekins with cooking spray and well coated and place them on a baking sheet. (Dust with cocoa powder?)
Prepare the sauce. In a small saucepan, pour all but 1 Tbsp of the orange juice and place over low heat. In a small bowl, stir the cornstarch into the reserved 1 Tbsp orange juice until smooth. When the juice comes to a simmer, whisk in the cornstarch and juice slurry and continue to whisk for 30 s until thickened. Remove the pan from the heat and let cool for 15 minutes. Whisk in the half-and-half and the Grand Marnier. Set aside to keep warm or chill; the sauce can be served warm, at room temperature, or chilled.
Make the cakes. Make a double bowler and melt the chocolate. Combine the egg, bananas, yam, honey, orange zest, and vanilla in a blender and process until very smooth. Add the banana mixture to the chocolate and stir togehter until just combined. Set aside.
In mixing bowl, whip egg white and salt until soft peaks form. Carefully fold the egg whites into the chocolate mixture until just incorporated. Do NOT overmix; it is fine if streaks of white remain.
Spoon the mixture into the ramekins to about 1/4 inch from the top. Bake until the tops are set when a ramekin is gently nudged and the centers are slightly puffed, 8019 minutes. Transfer the ramekins to a cooling rack. When the ramekins are cool enough to handle, run a pairing knife around the edges and turn over onto eight dessert plates. The center of the cake should be nice and soft.
Drizzle the sauce around each cake and garnish with orange segments. Serve.
NOTES:
FOR THE SAUCE:
1 c fresh orange juice (from 3 oranges)
2 tsp cornstarch
1 Tbsp half-and half
1 Tbsp Grand Marnier
FOR THE CAKES
8 oz good-quality dark chocolate with 60-70% cacao, chopped
1 large egg
2 very ripe bananas, sliced (1 1/4 cups)
1/2 c mashed yam (from 1 baked, peeled yam) or canned pumpkin
1/4 c honey
1 Tbsp grated orange zest
1 tsp pure vanilla extract
3 large egg whites
Pinch of kosher salt
1 orange, peeled and separated into segments for serving
Preheat the oven to 350 F. Spray eight 4 oz ramekins with cooking spray and well coated and place them on a baking sheet. (Dust with cocoa powder?)
Prepare the sauce. In a small saucepan, pour all but 1 Tbsp of the orange juice and place over low heat. In a small bowl, stir the cornstarch into the reserved 1 Tbsp orange juice until smooth. When the juice comes to a simmer, whisk in the cornstarch and juice slurry and continue to whisk for 30 s until thickened. Remove the pan from the heat and let cool for 15 minutes. Whisk in the half-and-half and the Grand Marnier. Set aside to keep warm or chill; the sauce can be served warm, at room temperature, or chilled.
Make the cakes. Make a double bowler and melt the chocolate. Combine the egg, bananas, yam, honey, orange zest, and vanilla in a blender and process until very smooth. Add the banana mixture to the chocolate and stir togehter until just combined. Set aside.
In mixing bowl, whip egg white and salt until soft peaks form. Carefully fold the egg whites into the chocolate mixture until just incorporated. Do NOT overmix; it is fine if streaks of white remain.
Spoon the mixture into the ramekins to about 1/4 inch from the top. Bake until the tops are set when a ramekin is gently nudged and the centers are slightly puffed, 8019 minutes. Transfer the ramekins to a cooling rack. When the ramekins are cool enough to handle, run a pairing knife around the edges and turn over onto eight dessert plates. The center of the cake should be nice and soft.
Drizzle the sauce around each cake and garnish with orange segments. Serve.
NOTES:
- Grate the orange zest for the cakes before juicing the oranges for the sauce
Golden Door Hot Cocoa
Serves 6
3 c. 1% milk
1/4 c. unsweetened Dutch-processed cocoa powder
1/4 c. nonfat/low-fat dry milk
1/4 c. raw sugar
2 Tbsp dark chocolate chips
1/4 tsp ground cinnamon
Put the milk into a medium saucepan and heat over medium-low heat to just below a simmer. Remove from the heat. Add the cocoa powder, dry milk, sugar, chocolate chips, and cinnamon and whisk until the dry milk is dissolved and the chocolate is melted, about 30 s.
Serve immediately or return to low heat to keep warm. Whisk again before dividing among six espresso cups. Serve.
3 c. 1% milk
1/4 c. unsweetened Dutch-processed cocoa powder
1/4 c. nonfat/low-fat dry milk
1/4 c. raw sugar
2 Tbsp dark chocolate chips
1/4 tsp ground cinnamon
Put the milk into a medium saucepan and heat over medium-low heat to just below a simmer. Remove from the heat. Add the cocoa powder, dry milk, sugar, chocolate chips, and cinnamon and whisk until the dry milk is dissolved and the chocolate is melted, about 30 s.
Serve immediately or return to low heat to keep warm. Whisk again before dividing among six espresso cups. Serve.
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