Cooking From Memory ~ A Recipe Journal


Orange Sesame Dressing

Posted in Dressings & Dips,Salads,Sauces by Paul Gauche on December 27, 2010

 

 

 

 

 

 

 

 

Ingredients ~

  • 1 cup orange juice (reduced to half)
  • 1 teaspoon honey
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon hot red pepper sauce (optional)
  • 1 shallot, chopped
  • 2 teaspoons grated fresh ginger

Method ~

In a medium saucepan, bring the orange juice to a boil. Let it cook until it is reduced by half. Combine the orange juice, honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth.  Toss with salad.

Chopped Salad with Wildfire Citrus Lime Vinaigrette

Posted in Dressings & Dips,Salads by Paul Gauche on August 27, 2010

 

I’ll bet most of us have been to a dinner party where we enjoyed what we thought was the best salad we’ve ever had. It’s that moment when all of the right things happen all at the same time. Tastes and textures combine with aromas and presentation, good wine, good friends, no time schedule to speak of and all of the culinary stars align. At that point you may have even asked that age-old foodie question:

How’d you make this?” which really isn’t the right question since it’s less about “making” than it is about “preparing” when it comes to salads. Either way, the question is usually followed by the equally age-old response that begins with something like: “Well, I tore up some lettuce…” and in the case of this particular recipe followed quickly by “and then I sliced some tomatoes and onions, tossed in an avocado slices and some bleu cheese crumbles, then added some fresh, crumbled bacon pieces, some whole-kernel corn and topped it off with some grilled chicken and some tortilla chips.

But even still, I’d had all of these same ingredients mixed together in a bowl before but nothing came close to the fresh, zesty, sweet/savory taste of this salad. Something was missing from the list I was looking for when I asked, “How’d you make this?”

So, I was amazed, if not stunned when I learned that the “something” that absolutely “made” this salad was the bottled dressing.

Huh?

Bottled dressing?  Really…bottled dressing?

Yes, Virginia, there is a Santa Claus and there is a way to improve on perfection—with a bottle of Wildfire Citrus Lime Vinaigrette.

Give this a try soon. This is the best salad I’ve ever had.

Begin with a bed of mixed greens, then chop and add the following ingredients to taste.

  • Roasted Chicken (optional)
  • Avocado
  • Tomato
  • Blue Cheese
  • Bacon (optional)
  • Scallions
  • Whole Kernel Corn
  • Tortilla Strips

Finish by tossing lightly with Wildfire’s Citrus Lime Vinaigrette and serve immediately. Enjoy!

Quinoa Black Bean Salad

Posted in Salads by Paul Gauche on March 23, 2010

Ingredients ~

  • 1 cup quinoa, (pronounced ‘keen-wah’) washed and drained
  • 2 cups water
  • ¼ cup olive oil
  • Juice of 2 fresh limes
  • 1 teaspoon cumin
  • ½ teaspoon red pepper flakes
  • 1 can black beans, rinsed
  • 1 ½ cups cherry tomatoes, cut in half
  • 5 green onions, finely chopped
  • ¼ cup chopped fresh cilantro
  • Salt and pepper to taste

 Method ~

Wash and rinse the quinoa. In a medium saucepan, bring the quinoa and water to a boil. Reduce to simmer, cover and cook until al the water is absorbed, about 10-15 minutes. Let cool.

Dressing ~

In a small bowl, whisk together the olive oil, lime juice, cumin and red pepper flakes.

Combine cooled quinoa, black beans, tomatoes and onions in a large bowl. Drizzle the dressing over the salad and toss in the cilantro. Season with salt and pepper. Mix well. Chill and serve.

Apple Cider Vinaigrette

Posted in Dressings & Dips,Salads by Paul Gauche on October 4, 2009

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Apple Cider Vinaigrette

  •  1/3 cup sugar
  • ½ teaspoon dry mustard powder
  • 1/3 cup distilled white vinegar
  • 2 Tablespoons Worcestershire sauce
  • ½ cup canola oil
  • Kosher salt and freshly ground black pepper

~ Makes 1 cup

In a small bowl whisk together the sugar, dry mustard, distilled white vinegar, apple cider vinegar, and Worcestershire sauce until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Refrigerate until ready to use.

Autumn Harvest Salad with Apple Cider Vinaigrette

Posted in Salads by Paul Gauche on October 4, 2009

Autumn Harvest Salad Soft Focus 2

  • 1 bag (5 ounces) baby spinach, salad blend
  • 1 Granny Smith apple, cored and thinly sliced
  • ½ cup dried cranberries
  • ½ red onion, thinly sliced
  • ¼ pound applewood smoked bacon (about 4 or 5 slices), cooked and drained on paper towels, and crumbled
  • ½ cup apple cider vinegar (see following recipe)
  • Kosher salt and freshly ground pepper

 In a large salad bowl toss the spinach with the apple, cranberries, red onion, and bacon. Add the vinaigrette to taste and gently toss. Season with salt and pepper to taste. Serve immediately.

~ Serves 4-6

Apple Cider Vinaigrette

  •  1/3 cup sugar
  • ½ teaspoon dry mustard powder
  • 1/3 cup distilled white vinegar
  • 2 Tablespoons Worcestershire sauce
  • ½ cup canola oil
  • Kosher salt and freshly ground black pepper

~ Makes 1 cup

In a small bowl whisk together the sugar, dry mustard, distilled white vinegar, apple cider vinegar, and Worcestershire sauce until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Refrigerate until ready to use.

Layered Salad with Spinach and Romaine

Posted in Dressings & Dips,Salads by Paul Gauche on July 12, 2009

(Photo Credit: Romulo Yanes, http://www.epicurious.com/recipes/food/views/Layered-Cobb-Salad-106567, Layered Cobb Salad)

Ingredients ~ Salad

  • ½ bag spinach leaves mixed with …
  • ½ bag of Romaine lettuce
  • 1 8-ounce can water chestnuts, drained and sliced
  • 1 cup celery, diced
  • 1 avacado, diced
  • 1 red bell pepper, choped
  • 1 bunch green onions, chopped
  • 1 16-ounce bag (1 pound) frozen peas

Dressing ~

  • 2 cups mayonnaise
  • 1 Tablespoon sugar

Topping ~

  • 1 cup cheddar cheese, shredded
  • 2-3 hard boiled* eggs, chopped
  • 4 strips crisp-cooked bacon, crumbled

Method ~

Layer salad items in a large bowl according to the list above.  Completely cover the salad with the dressing, sealing the salad all the way to the edge of the bowl.  Top with the cheese, chopped eggs and crumbled bacon.  Refrigerate overnight.   

Bleu Cheese Dressing

Posted in Dressings & Dips,Salads by Paul Gauche on July 12, 2009

Bleu Cheese Dressing 1

Ingredients ~

  • 8 ounces bleu cheese (Choose a robust brand like Maytag)
  • 1 clove garlic, minced
  • 1 green onion, minced
  • 1 cup plain yogurt
  • 2 Tablespoons buttermilk
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon fresh lemon juice or white vinegar
  • 1 -2 dashes Tabasco Sauce
  • 1 pinch cayenne pepper

Method ~

Simply crumble an amount of bleu cheese that suits your taste and stir in the rest of the ingredients.

Spinach and Strawberry Salad

Posted in Dressings & Dips,Salads by Paul Gauche on July 12, 2009

Spinach Strawberry Salad

Ingredients ~

  •  1 (10 ounce) package fresh spinach
  • 2 Tablespoons sesame seeds
  • ¼ cup safflower oil
  • 2 Tablespoons salad vinegar
  • 1 to 2 tablespoons sugar
  • 2 Tablespoons minced green onion
  • 1 teaspoon salt
  • dash black pepper
  • dash Tabasco Sauce
  • 1 pint strawberries, hulled, sliced (about 2 cups)

Method ~

Discard stems from spinach; tear into bite-sized pieces.  Refrigerate, covered.   Toast sesame seeds in a preheated 350 F oven, shaking once or twice until golden (10-12 minutes); cool.  In tightly covered container, combine oil, vinegar, sugar, onion, salt, pepper and Tabasco; shake well. 

To Serve: 

In salad bowl, toss dressing into spinach and sesame seeds.  Gently toss in strawberries.  Serves 8.

~~With thanks to Lund’s & Byerly’s

Carrot Broccoli Salad

Posted in Salads by Paul Gauche on July 12, 2009

Carrot Broccoli Salad

Ingredients ~

  • 5 carrots, sliced lengthways, chopped
  • 1 head fresh broccoli flowerets
  • 2 tomatoes, chopped
  • 1 green pepper
  • 1 cup garbanzo (chickpea) beans, drained
  • ½ bottle Creamy Cucumber Ranch Dressing
  • ¼ cup Zesty Italian Dressing

Method ~

Place carrots in a pan and cover with water.  Bring to a boil, take off heat, cover and bring to room temperature.  Drain.  Mix carrots, broccoli, tomatoes, green peppers with dressing. 

Chill.

~~With thanks to Sam Kuball

Potato Salad

Posted in Salads by Paul Gauche on July 12, 2009

 

Potato Salad and Celery

Ingredients ~

  • 7-8 large red potatoes, cooked and cubed
  • 1/3 cup Zesty Italian dressing
  • ½ teaspoon salt
  • 4 hard cooked eggs
  • 1 cup sweet pickle relish, drained
  • ½ cup thinly sliced radishes
  • 1 cup thinly sliced celery
  • 1 cup chopped onion

Dressing ~

  • 2 cups mayonnaise
  • 1 cup sour cream
  • 2 T prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • ¼ teaspoon pepper

Method ~

 Boil potatoes in skins in water just until tender.  Drain; cool to lukewarm.  Peel; cut into ½ inch cubes.  Pour Italian dressing over potatoes, sprinkle with salt; toss to coat.  Refrigerate, covered, several hours or overnight.  Chop the hard cooked eggs, add to potatoes with remaining ingredients.  Combine Dressing ingredients; stir dressing into potato mixture until all ingredients are coated.  Refrigerate, covered, until serving time.

Amount:  24 (1/2 cup) servings

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