Fresh Beet Salad with Orange Vinaigrette (print recipe)
(From Pampered Chef Spin on Salads)
8 medium fresh beets, scrubbed and peeled
1 can (12 oz) frozen orange juice concentrate, thawed, divided
1 cup water
1 tsp. orange zest
Dressing and Salad
1 Tbsp white wine vinegar
1 Tbsp snipped fresh basil leaves
1/4 tsp salt
1/8 tsp coarsely ground pepper
1 Tbsp vegetable oil
2 large oranges, cut into segments
2 sweet onion slices, separated into rings
1 cup lightly packed frisee or endive
4 tbsp crumbled feta cheese
1. For beets, trim greens and root ends and peel. Cut into 1 inch wedges. Place beets, 1 1/4 cup of the orange juice concentrate (reserve remaining for dressing), water and orange zest in saucepan and bring to boil. Cover and reduce heat and simmer 35 to 40 minutes or until beets are tender. Drain beets, cool slightly, then cover and refrigerate until ready to use in salad.
2. For dressing, combine remaining 1/4 cup orange juice concentrate, vinegar, basil, salt and pepper in a bowl. Slowly add oil, whisking until well blended. Cover and refrigerate until ready to use.
3. For salad, for each serving, arrange onion rings on serving plate; top with beets, orange segments, frisee and cheese. Drizzle with dressing. Sprinkle with black pepper.
Yields 4 servings
Cooks notes: I could not find frisee at the grocery so I used a bed of mixed baby greens and layered the other ingredients on top of that.
Caramelized Onion and Roasted Shallot Cream Soup (print recipe)
(From The Bon Appetit Cookbook)
16 large shallots, peeled
1 tablespoon olive oil
3/4 cup unsalted butter
3 1/2 pounds onions, thinly sliced
2 tablespoons brown sugar
3/4 cup cream Sherry, divided
1 tablespoon dried thyme
1 tablespoon dried sage
2 cups low-salt chicken broth
1 cup beef broth
3 cups whipping cream
3 tablespoons minced fresh thyme
2 tablespoons chopped fresh parsley
1. Preheat oven to 375 degrees. Toss shallots with oil in bowl. Arrange shallots on large rimmed baking sheet, spacing evenly. Bake until golden brown, turning occasionally, about 30 minutes.
They will look like this. Yum.
2. Melt butter in heavy large pot over medium heat. Add onions and sugar; cook until onions are deep golden brown, stirring frequently to prevent sticking, about 50 minutes.
3. Add whole shallots, 1/2 cup Sherry, and dried herbs to onions. Cook until almost all liquid evaporate, stirring occasionally, about 5 minutes. Add both broths and simmer 25 minutes. Add cream and simmer until soup thickens, about 10 minutes.
4. Add fresh thyme and parsley along with the remaining 1/4 cup of Sherry. Salt and pepper to taste.
Cooks notes: For me, this soup was a tad to sweet and very rich. When I make it again, I will not add the sugar to the onions and might not use as much Sherry if any (I'm not sure I like Sherry!). Also, I think it would be just as good with half and half or for those dairy free to use hemp milk in place of the cream.
I have no real recipe for the asparagus and filet or pictures! I just took fresh asparagus, tossed it in some olive oil, salt and pepper, laid it in a roasting pan (one layer) and roasted it at about 400 degrees for about 15- 20 min. You want the asparagus to still be a nice bright green. Don't let them get soggy. Not good!
For the filets, I marinated them in olive oil, fresh chopped rosemary, crushed garlic and black pepper in a zip lock bag. I didn't measure any of that. Just guess! I grilled the filets on my indoor grill while the asparagus was roasting in the oven.
We ate the meal in courses. I love doing it that way. We snacked on goat cheese while I put the salad together. The onions for the soup was finishing while we ate the salad. We talked and laughed. Then we had soup. Talked and laughed, drank some wine, then I cooked the main course. It's just so relaxing to have a meal this way! How many meals do you make, where you work for hours, or days (Thanksgiving, Christmas), you put all the food out at once, and in 30 minutes it's all over! I like taking time better.
And the wine…..like I said in my last post, Steve and I are not knowledgeable about wine. We just know we like wine! Maybe you too are a little nervous about picking out the right wine for a meal. Do what we did. Ask around your town and find a liquor store where there is someone who does know what's good. Ask for their recommendations. Tell them what you are serving. I did just that. I knew I needed a white wine for the salad and soup and a red wine for the main course. The man at our local store recommended a Santa Margherita Pinot Grigio 2007. I'm not a big fan of white wine, but this was really good. He did not steer us wrong. Now I am a big fan of red wine. He told us about one he had tasted the week before and he thought it was so good that he would put it up against any expensive bottle of wine. It was Ghost Pines Merlot 2005. I love, loved it. I would serve this again to company.
I almost forgot dessert! This dessert is an easy one to make on the spot. My mom used to make it when we were kids on Christmas eve after coming home from my Grandmother's house. It's a throwback to the 1970's
2 15 oz cans of Bing cherries
1 cup sugar
1/4 teaspoon cinnamon
1 tablespoon cornstarch
2 tablespoons water
1/4 cup brandy
Heat the cherries in a skillet. Add the sugar and cinnamon. Mix the water and cornstarch in a small cup, then add to the cherry mixture. Cook until thick and bubbly. Add the brandy but do not mix in. Light it with a match and watch it flame! Then mix well. Kids love this!
Check back in a couple days. I will have a recipe for some gfcf cookies and a story about Mia, the cookies, and the doggie er. Yes, she's ok now.