Mandarin Salad With Caramelized Almonds

This was the salad I served at the ladies lunch, although I increased the caramelized almonds to 3/4 cup and the sugar accordingly to 1/2 cup.  I also omitted the celery.  

Ingredients

• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup white sugar
• 2 tsps parsley (dried)
• 1 tsp Worcestershire Sauce
• 1 tsp salt
• 1 pinch black pepper (ground)
• 1/2 cup sliced almonds
• 1/4 cup white sugar
• 1 head red leaf lettuce (- rinsed dried and torn)
• 1 cup chopped celery (optional)
• 1 red onion (chopped)
• 22 ozs mandarin orange segments (drained) 

Directions

1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, Worcestershire sauce, salt and pepper. Cover and shake well. Refrigerate until use.
2. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
3. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Serves 5

 Photo Allrecipes

Thai Chicken Salad

A great salad to bring along on a picnic or enjoy on early Fall boat outings. 

Serves 4

Ingredients:

2 chicken breast halves, each 1/2 lb.

Salt and freshly ground pepper, to taste

1/2 small head green cabbage

1/2 small head iceberg lettuce

1/2 cup unseasoned rice vinegar

3 Tbs. fish sauce

1/3 tsp. Asian sesame oil

2 tsp. sugar

2 Tbs. seeded and minced serrano chili

1 small avocado, pitted, peeled and finely diced

1/2 cup chopped fresh cilantro

Directions:

Preheat an oven to 350°F.

Place the chicken breast halves, skin side up, on a rack in a small roasting pan. Season with salt and pepper. Roast until the juices no longer run pink when the chicken is pierced to the bone with a knife, 30 to 35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut into 1/2-inch cubes.

Place the cabbage half on a cutting board and, using a large knife, slice across the cut side into the thinnest possible shreds. Measure out 2 cups; reserve any left over for another use. Cut and measure the lettuce in the same way. Set aside.

In a bowl, stir together the vinegar, fish sauce, sesame oil and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chili and toss to combine. Add the diced avocado and gently turn the salad to distribute evenly.

Divide the salad among 4 individual bowls or plates. Sprinkle with the cilantro and serve.

Serves 4.

Cheese Drop Biscuits

 

My mother always told me to trust recipes that came with a brand.  After all, they showcase the product so they have to be good.  This recipe is from the website of White Lily products.

Cheese biscuits are great for a ladies lunch, coming soon on Lindaraxa.

Prep Time: 10 min Cooking Time: 10 min Makes: 12 biscuits

Ingredients:

Crisco® Original No-Stick Cooking Spray
2 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
1 cup (4 oz.) shredded Cheddar cheese
3/4 cup milk
1/4 cup butter

Instructions:

1.	HEAT oven to 450°F. Coat baking sheet with no-stick cooking spray.
2.	PLACE flour in large bowl. Divide shortening into several pieces; scatter on top of flour. Cut in shortening using pastry blender or 2 knives until crumbs are the size of peas.
3.	STIR in cheese and milk gradually, stirring just enough to moisten flour and hold dough together. Drop by rounded tablespoonfuls onto prepared baking sheet.
4.	BAKE 8 to 10 minutes or until tops are golden brown. Brush tops with melted butter				.

Mushroom and Stilton Galette Simplified

There is a recipe from Williams Sonoma Seasonal Celebrations Series, Autumn cookbook that has made the rounds in the foodie blogosphere.  It is wonderful but rather time consuming in the making.  The problem comes with the dough which has to be frozen a couple of times before going into the oven.  I tried it tonight without all the fuzz and it was wonderful.

To begin with, I did not put the flour and butter in the freezer; but if you wish to proceed with this step may I suggest you do that the night before.  I added all the pastry ingredients to the bowl of the Cuisinart and pulsated 6 or 7 times until it all came together.  Then I stuck it in the freezer for an hour.

I skipped the dried mushrooms (step #2) and went straight to sauteing the fresh porcini, shiitakes and bella mushrooms I had.  For the cheese, I substituted Gruyere but I can't wait to make it with Stilton or Roquefort,

White vermouth was added to the mushrooms and reduced before adding the mushrooms to the tart.

This makes a great Fall lunch accompanied with a salad and a glass of dry French rose.

Serves 4

Ingredients


For the pastry:

1 1/4 cups all-purpose flour

1/4 tsp. salt

8 tablespoons (1 stick) unsalted butter, cut into

pieces

1/4 cup sour cream

2 tsp. fresh lemon juice

1/4 cup ice water

For the filling:

1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes

1 cup boiling water

2 tablespoons unsalted butter

3/4 cup sliced green onions

1 garlic clove, minced

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh thyme

1/2 lb. assorted fresh wild mushrooms, such as

chanterelles, porcini and shiitakes, brushed

clean and large mushrooms thinly sliced

1/2 lb. fresh button mushrooms, brushed clean

and thinly sliced

1/4 cup white Vermouth (optional)

5 ounces Stilton or other good-quality blue cheese (for a mild flavor use Gruyere)


Procedure

1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. (I put everything in the food processor and pulsed 6 -8 times until it came together) Cover with plastic wrap and refrigerate for 1 hour. (I stuck it in the freezer)

2. Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely. ( I skipped this step..I told you, it is simplified)

3. Preheat an oven to 400°F.

4. In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 minutes.  Add vermouth and reduce. Transfer to a plate and let cool.

5. On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot.

Saturday Lunch At The Lake...Open Face Grilled Eggplant Sandwiches

Whether you are camping or lucky enough to have a house on a lake, this is a great Fall recipe to enjoy with your guests. 

We have been keeping a grill down by the dock to enjoy the cooler temperatures and the Fall foliage.  On weekends a few of our neighbors and their guests come down and cook on the grill.  Afterwards, we build a bonfire and enjoy the stars.  All is not perfect, for with nature come those awful little spiders that seem to gravitate only to my feet! Last time I was down there I got bitten not once but twice by those little monsters on the way back to the house.  You know the rest.  Another two weeks of itching and scratching and a swelled and ugly foot. 

Ingredients

Eight 1/2-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
 One 1 1/4-pound eggplant, sliced crosswise 1 inch thick
 Salt and freshly ground black pepper
 4 plum tomatoes, sliced crosswise 1/4 inch thick
 1/2 pound buffalo mozzarella, sliced 1/4 inch thick
 8 large basil leaves, torn
 Coarse sea salt

Directions

1.Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.


2.Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.

3.Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.


Recipe Food & Wine
Photo Tina Rupp

Cold Asparagus With Creamy Mustard Sauce

I just bought some asparagus this weekend and, unlike the disappointing strawberries I have purchased this year, they are fantastic.  When asparagus are this good I think of nothing else but Hollandaise;  but when you want to serve a larger group, there is nothing like a mustard and mayonnaise sauce. 

This is great for a Spring lunch and for Easter Sunday this weekend.  You can adapt the sauce by substituting orange juice for the vinegar and adding grated orange peel.  The best part is everything can be prepared the day before!

I will be on vacation for a couple of weeks but will be back with more recipes and fun at the end of the month.  Stay tuned!



Serves 4

Ingredients

2 tablespoons mayonnaise

1 tablespoon olive oil

1 tablespoon white-wine vinegar

1 teaspoon Dijon mustard

Salt and pepper

Steamed Asparagus

Directions

1.In a bowl, stir together 2 tablespoons mayonnaise, 1 tablespoon olive oil, 1 tablespoon white-wine vinegar, and 1 teaspoon Dijon mustard. Season with salt and pepper. Drizzle over chilled Steamed Asparagus.

Original recipe adapted from Martha Stewart
Photo same

Baked Eggs With Tomatoes, Herbs And Cream

Baking eggs in individual ramekins along with a little butter and cream is a classic French dish. Sometimes vegetables, such as the tomatoes here, are a bed for the eggs. Cooked spinach, chard or kale, or sautéed mushrooms or leeks would make delicious substitutions. For another variation, incorporate chopped ham into the vegetables.


Ingredients:

2 tsp. unsalted butter, plus more for ramekins

2 or 3 tomatoes, chopped

1/2 cup chopped fresh basil

1/4 cup chopped fresh flat-leaf parsley

1 tsp. salt

1 tsp. freshly ground pepper

4 eggs

4 tsp. heavy cream

4 tsp. grated Parmigiano-Reggiano cheese (optional)

Directions:

Preheat an oven to 350°F. Generously butter four 1/2-cup ramekins.

In a bowl, stir together the tomatoes, basil, parsley, 1/2 tsp. of the salt and 1/2 tsp. of the pepper. Divide evenly among the prepared ramekins. Cut the 2 tsp. butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper, dividing evenly. Drizzle each egg with 1 tsp. of the cream. Arrange the ramekins on a rimmed baking sheet.

Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1 tsp. of the cheese. Serve immediately. Serves 4.


Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan (Oxmoor House, 2007).

Tomato Pie

I don't want to leave you in the lurch, especially at the height of tomato season.  I will post some recipes from other sources, such as the one below, that I have tried and made changes or left alone.  Needless to say, I'm not taking pictures.  But that is the spirit of this blog, unlike Lindaraxa's Garden.  Here I mainly post recipes from other sources and most of the time include their photo.


This pie is simply delicious and great for a summer lunch.  I have taken it on the boat with us but it is really best enjoyed at home.  Tart tends to lose a bit of freshness, no matter how well you wrap it. If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion.  I don't think it really needs it, at least not the first time.  I did rub a little dijon mustard on the crust,  an idea from another recipe I have.


Printable Recipe

Tomato Pie
From Simply Recipes


Ingredients

1 9-inch pie shell

1/2 yellow or red onion, chopped

3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes

1/4 cup sliced basil (about 8 leaves)*

2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)

3/4 cup mayonnaise

1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)

Salt and freshly ground black pepper

*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.


Method


1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Serves 6.

Photo Credit Simply Recipes

Pamper Yourself...Tuna Salad With Capers, Lemon Balm & Chives

Lindaraxa

I have a friend who says I am the only person she knows who cooks for herself...so? If I cook for others why not for myself? and if it's going to calories why not make it a treat!

I usually have lunch by myself (thank God!) and just like everybody out there, I get bored with the choices.  There were two luscious avocados sitting on the counter this morning and a whole bunch of my homegrown cherry tomatoes.  Tuna fish salad anyone?   I have to admit that the idea of lobster salad with the leftover meat from two lobsters we had a couple of nights ago also came to mind, but just for a minute.  I had planned all along to make a Lobster Risotto for my daughter tonight.  No, too much of a guilt trip. So back to tuna fish, with changes of course.

Tomatoes from my garden!

The best growing herb in my garden this year is the lemon balm.  If you don't have lemons on hand, there is no better substitute.  I have tons and every time I make something, I find myself eyeing that lemon balm pot! You really can't go wrong with it, at least with the recipes I've tried.  So lemon balm it is, with chives for sure and why not capers instead of boring celery?

A cold glass of iced tea, some sliced avocado with olive oil and my priceless tomatoes..a very elegant lunch indeed, with plenty of leftovers for tomorrow!

Don't laugh now, but while I was making and eating lunch, I made some White Peach Jam With Ginger with a couple of peaches that weren't so great.  Nothing goes to waste in this house!

White Peach Jam With Ginger - Lindaraxa

Serves 2

Ingredients

1 can tuna fish

2 chopped hard boiled eggs

2 TB mayonnaise

1 TB chopped lemon balm*

1 TB chopped chives

2 TB capers

Salt and pepper

Sliced avocados and cherry tomatoes to accompany

Directions

Mix everything together and serve cold. 

*1 tsp. grated lemon rind can be substituted

Photo Credit Lindaraxa

Poached Eggs with Tarragon Cream

Those of you who have been following both my blogs should know by this time that I simply adore baked eggs.  Every time I see a recipe, I'm fair game and I'm happy to say I'm seldom disappointed!

One of the great things about these eggs is they are simple and easy to assemble and can wait to bake until you are ready for them.   They make an excellent choice for an elegant lunch anytime you have unexpected company.

This particular recipe is from the Los Angeles Times

Total time: 25 minutes


Servings: 2

Ingredients

Nonstick cooking spray, optional

1 teaspoon minced shallot

2 tablespoons plus 2 teaspoons butter, divided

2 tablespoons flour

1/2 cup milk

1/2 cup whipping cream

1/2 teaspoon salt

2 teaspoons minced fresh tarragon

4 eggs

1/4 cup shredded Gruyere cheese

2 tablespoons fresh bread crumbs


Directions

1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water; bring to a boil.

2. Meanwhile, cook the shallot in 2 tablespoons of butter in a saucepan over medium-low heat until softened. Stir in the flour until blended and slightly cooked, 1 minute. Stir in the milk and cream. Heat to boiling, stirring constantly, then boil and stir 1 minute. Stir in the salt. Remove from the heat; strain the sauce through a fine mesh strainer and stir in the tarragon. Cover; set aside.

3. Heat the oven to 375 degrees.

4. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites are barely set, about 1 1/2 minutes, then remove them gently using a slotted spatula to a small buttered ramekin. Repeat with the remaining 2 eggs.

5. Divide the tarragon sauce between the ramekins, spooning over the eggs, then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly, 5 to 10 minutes.


Copyright © 2010, The Los Angeles Times

Daniel Boulud's Croque Monsieur/Madame

A few months back, I published a recipe for Croque Monsieur on Lindaraxa's Garden. This is a variation of the original and is called a Croque Madame, because it is served with a fried egg on top.  It is quite simple to make, especially if you have some leftover bechamel.  Just save it in the refrigerator, add a little milk before you warm it up and stir until it almost comes to a boil again. You can buy French ham in the deli of many grocery stores today.  Just ask them to slice it very thin.

Ingredients

Béchamel Sauce

• 3 T unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk

• Pinch of freshly grated nutmeg

• Salt and freshly ground white pepper

Sandwiches

• 8 slices high-quality Pullman loaf bread, sliced ⅓- to ½-inch thick

• 12 oz. thinly sliced jambon de Paris (high-quality wet-cured ham)

• 10 oz. Gruyère cheese, coarsely grated

• 4 whole eggs (for the madame)

Directions

In a small saucepan over low heat, melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt, and pepper. Set aside. (This may be made up to 24 hours ahead and refrigerated with a layer of plastic wrap placed directly on the surface; gently reheat before serving.)

Preheat oven to 400°F. Place bread slices in a single layer and spread each evenly to the edges with béchamel (all the béchamel may not be needed). Divide ham among four of the slices, trimming if necessary so it is within ¼ inch of the edges. Top all eight slices with equal amounts of grated cheese, spreading evenly to within ¼ inch of the edges.

Place the four bread slices with béchamel and Gruyère, cheese side up, on top of slices layered with ham. Transfer sandwiches to a sheet pan lined with parchment paper. Bake until cheese topping is melted and golden brown, 10 to 15 minutes.

To make a croque-madame, fry eggs sunny-side up and place one on top of each finished sandwich. Sprinkle with salt and pepper and serve immediately. Serves 4.

Photo Credit: Kate Sears/Sublime Management