1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
Salt and black pepper, to taste
1/2 cup extra-virgin olive oil
Prep: Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.
Marta Stewart’s Red Wine Vinaigrette Recipe
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
In a small bowl, whisk together vinegar, mustard, garlic, and olive oil. Season with salt and pepper.
Strawberry,Quinoa,& Ricotta Salata Salad: Photographer: Iain Bagwell, Food Stylist: Robyn Valarik, Prop Stylist: Sue Smith
Strawberry, Quinoa, and Ricotta Salata Salad
INGREDIENTS –SALAD:
1 teaspoon olive oil
1/2 small dried red chile, broken in half
1/8 teaspoon kosher salt
1/3 cup quinoa, rinsed well and drained
1 qt. loosely packed watercress (about 1 1/2 bunches, trimmed to about 5 in. long)
1 1/2 cups quartered or halved strawberries
1 large Persian cucumber or 1/4 English cucumber, halved lengthwise and thinly sliced into half-moons
1 small spring onion bulb or 2 green onions, cut into 2-in. slivers
1/4 pound ricotta salata or feta cheese, thinly sliced
INGREDIENTS – DRESSING:
3 tablespoons finely chopped strawberries
1 1/2 teaspoons finely chopped shallot
1 tablespoon finely chopped fresh basil leaves
2 tablespoons white balsamic vinegar
1/2 teaspoon kosher salt
About 1/4 tsp. pepper
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
PREPARATION:
1. Make salad: Heat oil with chile and salt in a small saucepan over medium heat until fragrant, 2 minutes. Add quinoa and toast, stirring often, until it starts to turn golden in spots, 4 to 6 minutes. Stir in 2/3 cup water, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes, then pour quinoa onto a plate and let cool. Discard chile.
2. Meanwhile, put remaining salad ingredients except for cheese in a wide bowl and set aside.
3. Make dressing: In a small bowl, combine 2 tsp. water with all dressing ingredients except oils. Set aside 10 minutes; whisk in oils.
4. Gently toss quinoa with 2 tbsp. dressing. Spoon onto 4 dinner plates. Mound salad mixture on top and tuck in cheese. Season generously with more pepper and serve with remaining dressing to add to salads.
This is a modified Rachel Ray Recipe.
Ingredients:
16 ounces fresh strawberries, hulled and halved 1 small shallot 2 tablespoons balsamic vinegar 3 1/2 tablespoons of garlic infused olive oil 1 – 2 tablespoons of honey Salt and pepper 3 skinless, boneless chicken breasts (about 1 1/4 pounds) 1 bag (6 oz.) baby spinach 2 ounces goat cheese log, sliced into 4 rounds (or crumbled) 1/4 bunch chives, chopped (or freeze dried)
Directions
In a blender, puree 3/4 of the strawberries (around 12 oz), the shallot, 1 tablespoon of balsamic vinegar, 2 tablespoons oil and the honey; season with salt and pepper.
Season the chicken breasts with salt and pepper. In a large skillet, heat the remaining 1 1/2 tablespoons oil over medium heat. Add the chicken and cook, turning once, until cooked through, about 8 minutes; transfer to a plate and tent with foil.
Meanwhile, add the remaining strawberries, 1 tablespoon balsamic vinegar and 1/4 cup water to the skillet and simmer, stirring, until the berries are warmed through, about 1 minute.
In a large bowl, toss the spinach with the strawberry vinaigrette and divide among 4 plates. Slice the chicken breasts 1/4 inch thick and place on top with the warm strawberries, goat cheese and chives; season with salt and pepper.
beat up an egg or two with a pinch of salt & pepper to taste
dip each slice of tom into the egg mixture – let the egg drip off of each piece
dregs the egg coated piece into either flour or fine bread crumbs (that can be seasoned to taste with Italian herbs, etc.)
place the pieces after they have been egged and coated onto a dry plate (so they all can go into the flying pan of oil all at once)
heat a pan with enough oil to coat the bottom of the pan & a pat of butter (for taste and browning)
when oil gets wrinkly and when you sprinkle a little water in it and it then “spits” then it’s hot enough. Usually I turn the stove dial to = 5-6 o’clock
if the toms need a finial coating of flour or bread do it now and then put them into the hot oil
fry until the bottom side is brown (peek after a minute or two) turn and fly until brown on the other side
to test for doneness – stick a fork into the toms and it should go in & out easily
remove from heat & place on paper towels to absorb excess oil
Bon Apete
any left overs can be heated up the next day in a toaster oven if you have one or the regular oven
If you’ve never tried to can toms it’s very easy as they are high acid and you can’t get botulism from them.
DO NOT use aluminum pot or utensils.
Sterilize your jars, lids, ladles & spoons in hot water.
In a big pot cook toms, peppers, onions, salt, pepper & Italian herbs
When cooked down to where the veggies are soft but not mushy
Put them into HOT, sterile canning jars, leave 1/4 inch of room @ the top of the jar (for breathing)
Cover tightly with clean, hot lids
Place them on a shelf away from any breeze, leave 1 inch between jars, cover with a light towel.
After they’ve sealed (listen for the tops to ‘click’ as they cool and seal) then put them in a closet or on the shelve and they’ll last for several yrs. Be sure they aren’t put where they will freeze.
You can do so many of these and you won’t need to take up freezer space.
I grow my own Basil plants and love this recipe from Martha Stewart for Basil Pesto. I always make mine with Pine Nuts and Garlic Infused Olive Oil instead of adding the garlic gloves.
2/3 cup extra-virgin olive oil (I use a little less)
Directions
Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.
You will need the following to make our Couscous Recipe:
1 cup uncooked couscous
1 1/4 cups water
1/2 teaspoon of salt
You will need the following kitchenware to make this dish:
Measuring cups
Bowl
Fork
Dish towel
Saucepan
Here are the steps to follow to cook couscous:
First prepare all the kitchenware you’ll need for the dish. Prepare your bowl, measuring cups, saucepan, dish towel, and fork.
At the same time, gather all the ingredients you’ll need. Prepare your uncooked couscous, water, and salt. Alternatively, you can use chicken stock, beef stock, or pan juices instead of just plain water. Just use the same amount of liquid.
In a saucepan, add in water and salt.
Bring the water to a boil.
Remove the saucepan from heat.
In a bowl, mix the boiling water and uncooked couscous. Mix well.
Cover your bowl with the dish towel and let it stand for 5 minutes.
Remove the dish towel and using a fork, fluff the couscous. You’re ready to serve!
Alternatively, you can boil your beef stock, chicken stock, or whatever juice or sauce you’re using and stir in the couscous in the pan. Let it boil before you turn off the heat. Cover the pan and let stand for 5 minutes and it’s done!
¾ tablespoons freshly squeezed lime juice
1/8 teaspoon chili powder
Dash cayenne or some Jalepenos
Instructions:
Boil the edamame and the corn, just until tender
Drain very well and cool completely
In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
In a small bowl whisk together the olive & canola oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined
Drizzle over the salad and toss to coat – add Feta
