Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour


On a hot day jump into a cool bowl of salad

It would be truly wonderful if we all could step out the door, bend over and harvest the greens that spell "salad." The green days of summer are the glory days of fresh from the garden salads.

Whether you pick your greens in the garden or the grocery store,

they don't get any better than they are in the summer. However, once harvested they must be treated with respect and care or they mope around and wilt.

1. Store fresh salad greens in a plastic bag, without washing but with a sheet of paper towel. The greens will last longer, won't turn brown

and will stay crisp. There must be some magic in the paper towel's composition.

2. When you do wash the greens, do so thoroughly and carefully. Little bugs are not considered a good source of protein and sand is hard on the teeth.

3. A salad spinner is a source of eternal joy to salad lovers. Whoever thought of using centrifugal force to spin away the water clutched to the breasts of recently bathed salad greens should run for president.

4. Dressing a salad does not mean drowning it. A little bit of dressing goes a long way and saves you money, too.


Caesar Salad

Instead of using a coddled egg in the dressing, you can use a tablespoon of mayonnaise. If you don't have anchovy paste, mash up some canned anchovies together with a bit of the oil they've been canned in.

3 teaspoons anchovy paste
2 garlic cloves
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
2 tablespoons lemon juice
1 tablespoon wine vinegar
2 tablespoons grated Parmesan or Parmigiano-Reggiano cheese + a wedge of Parmesan or Parmigiano-Reggiano for shaving
1/2 cup olive oil
2 heads romaine lettuce

Spicy Croutons

3 garlic cloves, minced
1/3 cup olive oil
10 slices, 1/2-inch thick French or Italian bread, cut into 1-inch, or smaller, cubes
1 tablespoon finely grated Parmesan or Parmigiano-Reggiano cheese

Combine the anchovy paste, garlic, mustard, mayonnaise, lemon juice, vinegar, cheese and olive oil in a food processor. Blend until emulsified. Separate leaves of lettuce and rinse well; drain well or spin dry. Wrap in clean dishtowels, place in plastic bags ad refrigerate.

CROUTONS

Preheat oven to 350 F. Mix garlic into olive oil. Place bread cubes in bowls and toss with garlic-oil until well coated. Spread cubes on baking sheet; bake 5 minutes; stir. Return to oven and bake another 5 minutes, until golden. Let cool. To serve: Toss lettuce with half of the dressing, then add more dressing; sprinkle with croutons. Use a vegetable peeler to shave shards of Parmesan over the salad. Makes 6 servings.


Escarole and Edamame (Soybean) Salad

You can use frozen shelled edamame or fava beans in this Italian salad.

2 cups frozen shelled edamame or 9-ounces fresh
1 tablespoons red-wine vinegar
1/2 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoon olive oil
1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups)
1/3 cup finely chopped fresh mint
2/3 cup finely grated Parmigiano-Reggiano (or Parmesan) cheese

Cook edamame in boiling salted water for 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain again and pat dry. Whisk together vinegar, sugar, salt and pepper until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined. Toss together edamame, escarole and mint. Add cheese and drizzle salad with dressing; toss again. Makes 4 servings.


Leafy Greens with Raspberry Vinaigrette

So simple and simply so good.

5 ounces mesclun or other baby greens
1 teaspoon Dijon mustard
2 tablespoons raspberry vinegar
1 teaspoon walnut oil

Wash and dry greens. In serving boil, whisk together mustard, vinegar and oil. Toss greens with dressing. Makes 3 servings.

No salad bowl to jump in to? A swimming pool will do, but the water won't be as tasty!

Untitled
Ingredient
Title
Chef
Category

Untitled
PAST RECIPES FROM BEV BARBOUR
Cool soups for hot days
Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Cookies
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Google
 
Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com