Posts from the ‘salads’ Category

black garlic hummus !!!

black-garlic

we have an awesome outdoor market called green city market that i LOVE to hang out & shop at first thing in the morning-7am-before the massive crowds show up. i can only hit a few stalls per visit because it’s SO overwhelming. yesterday i saw little virgin bloody marys that had a piece of black stuff on a pick. i pulled one out & quietly sipped. i was being watched by the vendors. i sniffed the black thing, so interesting, & chomped down. i heard a chorus of angels in my head. it was my first taste of black garlic ! and i HAD to have more. it’s not cheap-around $3/bulb, but i bought 2 & a jar of the puree, which sells out fast. i have never tasted anything like it. it completely blew my head off.

i couldn’t wait to run home & make the most obvious dish with it-hummus. i used a basic recipe & increased the garlic from 2 cloves to an entire bulb of the black garlic. i wanted tons of that incredible flavor which is nothing like regular garlic. i can’t even describe what it reminds me of because it’s totally in a league of it’s own.

the hawks playoff game against the kings would be on in the evening & black garlic hummus was the PERFECT game nosh. it turned out totally amazing! seriously the very best hummus i have ever had! i used plentils-little lentil chips instead of pita. it worked perfectly.

i will never be the same again.

IMG_1355

thomas keller’s insane avocado louie recipe

food-600x450

served at the oscars last night.
that is just insane. i mainly had to post this so i can try to remember to make it when i’m feeling very creative. what is super cool about him is that he shares it all! i use his simple roast chicken recipe in many of my recipes.

he encourages you to pickle your own, which is very intriguing.
who’s in?

Avocado Louie
½ avocado, pitted
5 hearts of palms, cut into rings
4 petite radishes, chopped
5 celery stalks, shaved
3 cucumber parisiennes (pickled cucumbers)
3 pickled mushrooms (Keller used pickled hon shimeju)
2 asparagus tips
1 sugar snap pea
2 romanesco cauliflower
1 cherry tomato (Keller used Sweet 100)
2 pearl onions, sliced
1 tbsp. lemon vinaigrette
1 tbsp. green goddess puree
Extra virgin olive oil, to taste
Fleur de sel, to taste

1. If you can, do your own pickling. Add cucumber parisiennes, hon shimeji mushrooms in a large bowl or jar with 1 part champagne vinegar, 1 part water, 1 part sugar. Let sit.

2. In a pot of boiling water, blanch hearts of palm, green asparagus, snap pea and romanesco cauliflower until tender.

3. Cut avocado in half. Trim the base so there is a flat surface. Trim the top and cut off any blemishes on the flesh. Brush the outside with lemon vinaigrette.

4. Spoon green goddess puree (recipe below) onto plate and place avocado on top. Add the rest of the ingredients—have fun with it! Drizzle lightly with extra virgin olive oil. Season with fleur de sel.

Green Goddess Puree

1 ¾ cups mayonnaise
¾ cup crème fraiche
⅓ cup roasted garlic, pureed
2 ripe avocados, peeled and pitted
2⅔ cups herb puree (below)
Salt, to taste

Incorporate all ingredients in a food processor or blender, and combine well. Adjust to desired consistency and season to taste.

Herb Puree
3 cups pickled parsley
2 cups baby spinach
1 cups pickled tarragon
1 cups dill

1. In a pot of salted, boiling water, add all ingredients and stir well. Allow the herbs to cook until tender: they should disintegrate when pressed.

2. Remove the cooked herbs with a slotted spoon place in a colander lined with cheese cloth or paper towel. (Ring out excess liquid to avoid the puree becoming too salty.)
Place ingredients in a blender and blend on high (you might need to add a small amount of cold water to help it spin) to a smooth thick puree. Scrape the sides of the blender and pulse again. Let chill.

beef broth/french onion soup/polish pork & beans/cucumber apple avocado salad

IMG_1159

i was craving a childhood favorite, Soupe-a-lOignon-au-Fromage-French-Onion-Soup-and i wanted it to be really good, which means making the broth from scratch. i have never done this before so i set out to research a few recipes. being a vegetarian for many years, there are still a lot of meat things i’ve been intimidate by. after some research, i decided on emeril lagasse’s beef stock recipe. i used a combo of oxtail sawed by the butcher into half inch pieces, a few marrow bones & a shoulder. the recipe is simple but very time consuming. it took 6 hours & made a gallon & a half of incredible beef stock. enough to make 3 soups!

after chilling the stock, i removed all of the fat & saved it for cooking. check it out

IMG_1163

i got busy on the french onion soup first. i cooked all day long because chicago is in the deep freeze right now and i was unable to leave my home & it’s too cold due to poor insulation. using the stove was an easy fix. onion soup is very simple. it’s mostly onions, butter & stock topped with toasted french bread & gruyere cheese. to my utter delight, it turned out delish.

IMG_1164

the broth got me so excited i had visions of future bowls of pho & ramen….alas i had a pound of dried navy beans & cooked them in a big casserole for a few hours. i ended up making what i call the yummy dried tomato paste, navy beans, kielbasa, applewood smoked bacon, & one entire head of roasted garlic. turned out fantastic! i called it my polish pork & beans.

IMG_1166

in the meantime, i decided to make a salad with chopped cucumbers & apples with avocados in a home made anchovy dressing-anchovy paste mixed with olive oil, balsamic, salt, pepper & garlic topped with some parmesan/gruyere cheese-DELISH!

IMG_1167

as freezing as it is outside-50 below zero with wind chill-this food will last a few days if i get stranded at home. i’m not sure i’m gonna teach today. it’s just as cold today. but i’m SO glad i got all the ingredients before the predicted cold came. it’s been 27 years since we’ve had this kind of weather. nothing to do but knit, cook, watch tv & wait until the weather gets warm enough to go into. several people have died from this & tons went to the hospital for frozen injuries like frostbite. i hope to god i don’t have to deal with this today. yoga is not that important in my book. wish me luck 🙂

tomato/avocado/corn salad w/roasted garlic olivada

IMG_0999

this blog is really for me. when i make something, i want to remember it. this recipe was made with what i had on hand & caters to my current olive/avocado fetish. it is utterly delish-SO good i ate almost the entire batch on my own.

the salad

2 ears corn painted w/olive oil
2 ripe avocados
2 cups halved cherry tomatoes
1/2 lg cucumber peeled
1/4 cup small diced red onion soaked in ice water
1/4 cup nicoise olives
————
the dressing

1/2 head roasted garlic
3 T. olive tapenade (ground olives w/olive oil)
3 T. olive oil
3 T. balsamic vinegar
maldon salt to taste
fresh ground pepper
bunch fine chopped basil
2 T. anchovy paste
3 T. shredded parm/asiago/romano cheese

-roast the corn in 350 oven till browned. cut off kernels & put in large bowl. chop avocados & tomatoes & add. i used 3 kinds of my garden cherry tomatoes-white cherry, black cherry & fig. peel, de-seed & chop the cucumber. add olives. add onions after soaking 30 minutes. this makes a big difference to people who are sensitive to raw onions. you need the flavor but it can be too harsh if you don’t soak. toss this together.

-roast garlic painted in oil in foil oven 350 for 35 minutes. squeeze into mini chopper/processor with olive tapenade, balsamic, anchovy paste, salt, & pepper. add olive oil gradually. mix in the basil (i used my purple basil from the garden which is stronger in flavor than regular green basil) & the cheese. add to veggies, toss gently & serve with a sprinkle of cheese on top.

SO good! all of these ingredients are in season so take advantage!

*easily can be made vegan by omitting the anchovy paste because the olives are flavorful enough & cheese is not necessary either because of this. olives are your flavor friend 🙂

pasta salad w/cherry tomatoes & olivada

IMG_0970

i have been trying to figure out the best way to use my home grown cherry tomatoes-i have black & white cherry & fig. this is the best since i’m feeling close to the olive lately.

this recipe is excellent. it has everything delish-capers, olives, anchovy paste, fresh mozzerella, fresh cherry tomatoes. it’s cold so my hubs can take it to work without having to heat it up. and the colors are excellent.

i topped it with parmesian/reggiano & anchovy. maldon salt is also a good idea. supreme 🙂

IMG_0969

brussels w/chorizo & watermelon radish slaw

i purchased made in america-our best chefs reinvent comfort food from urban belly. bill kim’s recipe for brussels sprouts with chorizo is in it from his other restaurant belly shack. it’s a pretty easy recipe & super delish. the recipe is in the link. i highly recommend this beautiful hard cover book.

then i used watermelon radish that i got from farmer’s market. i had never used them before & i just received a mandolin for my birthday so i sliced this beautiful vegetable & then julienned to put inside of my creamy cole slaw instead of using carrots.

the green & purple baby cabbages, also from the farmer’s market, were cute & very fresh

the radish is slightly sweet & gorgeous. the slaw tasted fantastic! it’s cabbage season!

cobb MY way

i love cobb salads. so i decided to make them exactly the way i would want a restaurant to. here’s some of the ingredients

we got crisp fried boars head bacon, chicken breasts cooked in the bacon fat, pepitos, various heirloom tomatoes, organic avocados, hard boiled eggs, mixed mesculin greens & home made ranch dressing. i bought a spice mix for ranch & just mixed sour cream & mayo in it.

outstanding & very easy, but not very healthy 😦
that’s ok.