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Chilled Leeks with Green Olives, Capers and Sun-Dried Tomato Vinaigrette
Chilled Leeks with Green Olives, Capers and
Sun-Dried Tomato Vinaigrette
From Sid Goldstein, the Wine Lover’s Cookbook, this dish makes a wonderful starter to your meal. The combination of ingredients will surprise you and probably leave you wanting more.
INGREDIENTS
Garnish: hardboiled egg
DIRECTIONS
Trim dark green tops of leeks so that only a tiny part of the green remains. Leave slightly trimmed root attached to keep leeks together.
Bring a large pot of salted water to a steady boil. Add leeks and simmer, covered, for 10 to 12 minutes. Leeks should be tender and cooked through. Remove from water with tongs and place in an ice bath. Place eggs in the same boiling water and cook for 10 minutes, until hard-boiled. Remove with tongs and let cool. Chop eggs and reserve for garnish.
When leeks are cooled, slice in half lengthwise without cutting all the way through. Remove outer part of the leeks. Pull top green part of leeks apart and rinse out any grit under cold water. Drain leeks and chill for 2 hours. If a quick chill is needed, leeks can be placed in the freezer for 20-30 minutes.
In a small, nonreactive mixing bowl, combine sun-dried tomatoes, vinegar, mustard, salt, pepper, capers and green olives.
Drizzle oil into bowl while whisking thoroughly. Season to taste. Adjust balance of vinaigrette if necessary. Refrigerate.
To serve, divide leeks evenly on chilled plates, fanning out leaves slightly and leaving them attached. Spoon dressing over each plate evenly and serve
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Mixed Berry Cobbler
Mixed Berry Cobbler
There’s something special about raspberries — pop one in your mouth and you’re rewarded with a sweet-tart experience. In summer, when raspberries are at the height of their season, they’re better than anything you can get all year long in the supermarket. Raspberries are amazing in desserts — their flavor remains pronounced even when they’re cooked. This cobbler can be made with any combination of berries.
INGREDIENTS
For the Topping:
For the filling:
DIRECTIONS
Preheat the oven to 350F. Grease or spray four ramekins and set aside. (Can be made in an 8 x 8 glass pan)
To make the topping, stir together the brown sugar and the flour in a large bowl. With your fingers, work the butter into the flour mixture to the texture of course crumbs. Add in the quick oats and the cinnamon, and set aside.
To make the filling, toss the fruit in lemon juice and sugar. Sprinkle with flour, then gently toss. Evenly distribute the filling between the four ramekins. Top with the oat mixture, pressing lightly.
Place the ramekins on a baking sheet pan. Place the cobbler in the oven and bake for 15-20 minutes, or until the topping is browned and the berries are bubbling. Serve warm or room temperature.
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Collard Greens with Bacon and Onion
Collard Greens with Bacon and Onion
Many great chefs love to pair collard greens with smoked meats and have shared tons of recipes on The Food Network and All Recipes websites. Pairing rustic greens with bacon is a great combination. Try this dish alongside ham or smoked turkey, and if you are adventurous you can try adding in a little brown sugar (counteracts bitterness), pickled jalapenos or some cider vinegar (for some twang).
INGREDIENTS
• 1 tablespoon olive oil
• 3-4 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes (or more if you like a little more heat)
• 1 pound fresh collard greens, cut into 2-inch pieces
• Optional: 1 tablespoon brown sugar and/or a splash of cider vinegar
DIRECTIONS
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Add brown sugar and cider vinegar (optional). Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
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