WITH WALNUT MISO VINAIGRETTE
This is a very fresh and yummy but rich salad that will make wonderful spring lunches … the recipe requires quite a bit of ingredients that can be found in Japanese markets.
Ingredients
- 10 thin asparagus with tough ends removed
- 4 ounces (120g) of carrots, peeled and thinly chopped into 1-inch matchsticks
- 2 tbsp of lemon juice
For the Vinaigrette
- 2 ounces (60g) walnuts
- 1 tsp of red miso (or 2 tsp white miso)
- 2 tbsp mirin
- 2 tsp soy sauce
- 2 tbsp olive oil
- 2 tbsp white wine
- 2 tbsp rice vinegar (or any white vinegar)
Confection
Boil the asparagus for about 2 minutes in salted water, then diagonally cut into 1-inch lengths. Boil the (matchsticks) carrots for 2 minutes as well and drain. Sprinkle the vegetable with the lemon juice while still hot
Dressing: blend all the vinaigrette ingredients together using a food processor or simply grind the walnuts using a mortar then stir in all the other stuff
Mix the carrots and the asparagus with the vinaigrette and enjoy!
Posted by: Maud
on March 16, 2010.
Category: GO(o)DNESS, HEALTHY N' LIGHT, JAPANESE, MEATLESS
Here is a spin on the Quiche Lorraine for those vegetarian out there.
The batter is made the same way, just add anything you’d like to make it a quiche.
For this recipe, have the following ready.
Ingredients:
- Ready Made 9″ Pie Crust or Homemade one
- 3 eggs
- 3/4 cup skim milk
- 3/4 cup heavy whip cream
- 1 zucchini sliced thinly
- 6 cherry tomatoes
- 1/2 onion chopped thinly
- 1/2 cup goat cheese (cut in slices or crumbled)
- 1/4 cup shredded swiss cheese ( gruyere)
- 1 handful of pine nuts
- herbes de Provence, fresh rosemary, fresh oregano, cumin powder, nutmeg, salt and pepper
- 1 tbsp olive oil
Details »
Posted by: Liz
on March 14, 2010.
Category: COMFORT FOOD, FRENCH, MEATLESS
Another quick and easy French classic.
Ingredients:
- 1 ready made frozen pie crust ( i use wholly wholesome whole wheat 9″ pie crust available at whole foods) or see Maud’s recipe for a home made pie crust.
- a slab (approx. 1/3 lb) of salt pork , sliced into 1/3″ x1/3″ sticks. (Alternatively you can use Pancetta, a slab of bacon or ham).
- 2 eggs + 2 egg yolks
- 1 cup skim milk
- 1 cup heavy whip cream
- salt, pepper, fresh grated nutmeg, cayenne pepper, star anise.
- optional: 3/4 cup grated swiss cheese (use emmental or gruyere)
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Posted by: Emilie
on March 14, 2010.
Category: COMFORT FOOD, FRENCH, QUICK n EASY, VICE
Here’s a very refreshing piece of south of France, not just a salad, its THE salad, taking salad making to an art. Very simply done too.
Ingredients:
- 3 lettuce hearts
- 1/4 lb aragula
- 1/4 lb purslane (if you wonder what it is here is an interesting article on this edible weed)
- 1 red endive (chicory)
- 1/2 bouquet of chevril
- 8 strands of flat parsley
- 20 small basil leaves
- 8 mint leaves
- 10 strands of chives
- 2 teaspoon aged balsamic vinegar (Acetaia Dodi is pure luxury but a couple drops can bring a dish to heaven)
- 4 tbsp fruity olive oil (Sicilian is a favorite, try Frantoia)
- optional but fantastic: shaved truffles, or shaved parmesan, or a poached egg… depending on the salad’s budget I guess.
Details »
Posted by: Alex
on March 11, 2010.
Category: GO(o)DNESS, GREEN, HEALTHY N' LIGHT, MEATLESS, VEGETERIAN
Tip top chocolate express for those chocolate cravings past midnight. Ready in 20 minutes top chrono!
Ingredients:
- 1 cup ( 200 g — 7 oz) 70% cacao chocolate chips
- 2/3 cup (150 g — 5 oz) salted butter
- 3/4 cup (150 g — 5 oz) sugar
- 3 eggs + 1 egg yolk
Instant Gratification:
Preheat the oven to 360 degrees.
Place the chocolate chips into a ceramic bowl that you will have set inside a larger pot on the stovetop (twice the size of the bowl or so) filled with about 1 to 2 inches of water. Bring the water to a boil stirring the mixture until it has melted completely. Make sure the water doesn’t spill over into the ceramic bowl and adjust the heat accordingly. (this technic is called “bain-marie”, literally Mary’s bath…not sure what they did to Mary then.…). This should take 3 minutes tops. Once the chocolate is melted, slowly add the butter cut into small pieces while stirring the chocolate, until all has melted.
Beat the eggs and the sugar together with an electric mixer until the mixture has tripled in volume. 2 minutes tops.
(Alternatively, you can beat the egg whites separately until they become firm. This will make the cake much lighter, but will also take much more time. You will need to slowly incorporate the fluffy whites into the chocolate/butter mixture, spooning around it again and again.….and again…and I find that for a quick fix after midnight, this method is a little overkill. You may pass out before it reaches the oven. We are talking about the I WANT CHOCOLATE NEAAAAOOOOOOW ENVY!!)
Finally, slowly pour in the melted butter/chocolate into the sugar/eggs while stirring delicately but constantly until the mixture is homogeneous.
Pour the final mix into a dish pie. Use a silicone one or rub some butter onto a ceramic dish and sprinkle with flour. The idea is to avoid the cake sticking to the dish… although that may not be a problem if you take the whole dish into bed to devour it like a barbarian before a good night sleep. Trust me only the godlier of goodness of dreams will follow.
Bake in the preheated oven for 15–20 minutes.
Voila, its supposed to be crusty outside and melted inside. Insanely delicious. Add some whip cream and vanilla ice cream for total decadence at 3 am.
Really good the next day too when you have come off your horse.
Enjoy
Posted by: Chloe
on March 11, 2010.
Category: QUICK n EASY, SWEET, VICE
