Tag Archives: Salad

Feast Week – Day 2

As feast week continues, I bet you’re wondering what Bite-Sized recipes are headed your way today.   You know I love to keep you on your toes, so I’m switching up the order of things.  Watch out now!  Yesterday we did dessert, today we are starting back at the beginning.

The beginning for me is when my guests first arrive.  And since the football starts before the feast, I can’t expect my guests to be anything but early.  Good thing for this Bite-Sized Blonde, and my family, that basketball isn’t normally on Thanksgiving day.  Otherwise, we would all be eating Chinese takeout, lockout aside.

So, the eating starts early on Thursday and you betta believe I have something up my sleeve for an appetizer,  something that’s not lackluster like crudités, or too filling like devils on horseback.  While delicious, these little guys pack a deadly, and by deadly I mean filling punch from the combination of a little protein and fiber.  So, what’s left to serve?  Baked brie and crackers.  This sweet, salty and savory treat will leave my guests satisfied but not full, which is a very important, and thin line to be aware of on Thanksgiving.

Baked Brie is another one of those dishes that is impossibly easy.  There’s just so much to do on T-day, so much cooking, so much baking, so much eating, why make any more work for yourself than you already have?  I know I make a good point, which is why I make a good Baked Brie.

Ingredients
1 wheel of Brie (2 lbs)
1 cup of peach apricot preserves

Directions
Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper. Place the cheese on the parchment paper and cover with the preserves.   Bake in the oven for approximately 20 minutes, or until the cheese looks like it’s softening.   Remove from the heat and let cool.  Once cool enough to handle, place the cheese on a plate and serve with crackers, veggies or nuts!

How easy was that? I know, totally awesomely easy.  Now, onto the next step, salad.   I know you are probably not expecting fireworks here.  Wait, who am I kidding?  I know you are expecting fireworks here, and here you have them.  This Autumnal Salad is a recipe inspired by a recipe by Chef April Bloomfield for New York Magazine.  One look at this salad, and I knew this is what I had to serve at Thanksgiving.  The colors scream fall and the flavors and textures will have your feathers flustered.

Autumnal Salad
Ingredients
2 packages of organic baby lettuce mix
20 ounces of butternut squash, peeled and chopped
1 cup of pomegranate seeds
1 cup of shaved parmesan cheese
1/2 cup of pine nuts
2 garlic cloves
1 lemon
Olive Oil
Balsamic Vinegar
Salt and Pepper

Directions
Preheat the oven to 350 degrees. Smash 2 garlic cloves with the flat side of your knife, then chop the garlic until it is very fine. Combine with olive oil and salt.  Place the butternut squash in the bowl and coat with the oil mixture. Put the butternut squash in a baking dish, drizzling any leftover oil over the squash and pop in the oven. Roast the squash until it is tender and slightly brown, about 30 minutes.  Allow to cool.

Lightly drizzle with 1 tbs. of olive oil and a splash of lemon, and place on platter. Put market greens in large bowl, and gently toss with salt, 2 tbs. of olive oil, and a squeeze of lemon. Sprinkle the greens in and around the butternut squash, and finish with a drizzle of balsamic, a hearty handful of pomegranate seeds, Parmesan shavings, and pine nuts.

This recipe was interpreted from a recipe by Chef April Bloomfield  which you can see by clicking HERE.

Also, there will be more recipes to relish at tomorrow, so come back and see me soon!

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Mother Shucker

My favorite summer activities include going to the beach, rollerblading and shucking corn.  Yes, I just said shucking corn.  You know why? Because summer corn is the sweetest and cause I find it relaxing.  What can I say? I’m a quirky chick. But I also love shucking corn because I make a damn good Summer Corn Salad, and I would NEVER use anything but the sweetest, freshest corn for this refreshing salad. By the way, I am a terrible rollerblader.  Watch out now.

I could eat a big bowl of this salad all by itself, and, in fact I usually do.  But, it’s really more of a side-dish, like a great accessory.  It is the cognac colored wedges to any summer outfit.  Although this Bite-Sized Blonde likes to walk around in shoes, and only shoes, sometimes an outfit is not only necessary but desired. Queue the main dish…Chicken Paillard.  So, here’s to a well-rounded meal in a well-rounded outfit.

Chicken Paillard and Summer Corn Salad (serves 4)

Summer Corn Salad
Ingredients
6 ears of corn
6 oz. Baby heirloom tomatoes
2 Shallots
4 oz. Feta Cheese
3 tbs. Extra Virgin Olive Oil
2 tbs. Rice Wine Vinegar
Basil
Freshly ground black pepper

Directions
To make the summer corn salad, shuck the corns! Add the corn to a pot of bowling water.  Cook for approximately 7 minutes, or until the color of the corn brightens.  Remove from the boiling water and add to an ice bath to chill.  This will stop the cooking process so the corn doesn’t overcook.  Remove from the ice bath after 1 minute.  Cut the kernels off and add them to a large bowl.  Cut the tomatoes depending on size.  If they are big, you may want to cut them in quarters.  Add the tomatoes to the bowl of corn.  Mince the shallots and add them to the bowl as well.  Crumble the feta cheese and sprinkle on top of the salad.  Toss with the extra virgin olive oil and red wine vinegar.  Season with pepper. Set in refrigerator to chill for 30 minutes.  Garnish with basil before serving.

Chicken Paillard
Ingredients
4 thinly sliced chicken breasts
All purpose flour
1½ tbs. butter
1½ Extra Virgin Olive Oil

Directions
Rinse the chicken and pat it dry.  Season with salt and pepper, and then dust with flour to coat lightly.  Make sure there is no excess flour!! Melt butter with oil in a medium skillet over medium-high heat.  Add the chicken to skillet and sauté until cooked through, about 5 minutes per side.  Transfer to a plate.

Once the salad is chilled, add it to the Chicken Paillard to a sweet and healthy summer meal.

Lucky for Bon Appétit

I traveled down to Florida this weekend and like any well-read traveler, I made a stop in Hudson News pre-flight to stock up on some much-needed light reading.  Lucky and Bon Appétit were my magazines of choice.  True story: I ended up using every Lucky sticker for my Bon Appétit magazine.   I don’t know if I’m slowly moving out of an apartment Fashion City and headed for a home in Food Town USA, but it looks like that may be the case.  Hope I don’t forget to pack my skinny jeans.

There were so many recipes in Bon Appétit that I wanted to try that I couldn’t wait to get home to try one, or three.  You know what they say, go big or go home. Plus, can you really prepare a proper meal and not include an appetizer, entrée and dessert? I don’t think so.  To start my glorious meal of new recipes, I made a Shaved Summer Squash Salad; now that’s an appetizing alliteration.

This salad is crisp and light and the perfect opening act to any dish, and most importantly, it’s easy!  The salad was followed by Grilled Chicken in Peach BBQ Sauce and a Watermelon Granita for dessert.  Now that’s a serious summer supper.

Shaved Summer Squash Salad (Serves 4)

Ingredients
3 tbsp. almonds, chopped
1 lb. summer squash (mix of yellow and green)
2-½ tbsp. Extra Virgin Olive Oil
2 tbsp. fresh lemon juice
1 garlic clove, minced
Baby Arugula
Kosher salt
Fresh ground black pepper
Pecorino Romano

Directions
Trim the ends off of the squash.  Using a vegetable peeler, thinly slice the squash lengthwise into strips.  Transfer to a large bowl.  In a small bowl, whisk together the extra virgin olive oil, lemon juice and garlic clove.  Season with salt and pepper to taste.  Pour the dressing over the squash.  While the squash is absorbing the great flavors of the dressing, toast the almonds in a pan over medium heat.  Watch them carefully or they will burn, and burn quickly!  Set them aside once toasted.  Add the arugula to the squash and toss.  Shave the Pecorino Romano over the salad.  Garnish with the toasted almonds, serve and enjoy!

Recipes for Grilled Chicken with Peach BBQ Sauce and Watermelon Granita to follow soon!

http://www.bonappetit.com/recipes/2011/06/shaved-summer-squash-salad