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Strawberry Shortcakes
Strawberry Shortcakes
Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not over process.
Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
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Caesar Salad
Caesar Salad
Trim about 1″ from the bottom of each head of lettuce and peel away all dark green leaves until you reach the pale-green-tipped yellow leaves, or heart of the lettuce (the longest leaves should be no longer than 7″). Discard outer leaves or save for another use. Separate leaves, wash, then pat dry thoroughly with paper towels; set aside.
Heat 2⁄3 cup of the oil with the garlic in a medium skillet over medium heat until garlic is golden, about 5 minutes, then remove and discard garlic. Fry bread slices in oil in batches until deep golden, 15-20 seconds per side. Use tongs or a slotted spoon to transfer croutons to a plate, and set aside.
Put lemon juice, vinegar, and worcestershire sauce in a large wooden salad bowl, crack coddled egg into bowl, and mix vigorously with a wooden spoon or spatula until smooth. Gradually add remaining 1⁄3 cup oil, stirring constantly. Add cheese and season to taste with salt and pepper. Add croutons, then lettuce, and toss well.
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Romaine Salad with Beets, Walnuts and Gorgonzola
Romaine Salad with Beets, Walnuts and Gorgonzola
Preheat oven to 375°F. Rub beets with olive oil. Place each oiled beet on a sheet of foil. Season with salt and pepper and add a sprig of thyme. Gather foil around each beet and crimp ends to seal tightly. Roast until completely soft, 45 minutes.
Spread walnuts in a single layer on a baking sheet. Bake, stirring often, until lightly browned, 7 minutes. Transfer to a bowl to cool. Chop walnuts.
Whisk salt, pepper, lemon juice and mustard. Gradually whisk in oil. Remove beets from foil and, working under cold running water, rub them to peel off skins. Cut each beet in half crosswise and thinly slice.
Tear lettuce into large pieces. Place in a large bowl; add beets and nuts. Toss with dressing, sprinkle with Gorgonzola and serve.
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