3 years ago
Orange and Radish Salad with Arugula

See the earlier recipe for notes about cutting the orange and using a better oil.

Orange and Radish Salad with Arugula

INGREDIENTS
3 Medium oranges prepared according to illustrations below to make 1 1/2 cups
5 teaspoons Lime juice from 1 to 2 limes
1/4 teaspoon Dijon mustard
1/2 teaspoon Ground coriander , toasted in small dry skillet until fragrant, about 30 seconds
1/8 teaspoon Table salt
Ground black pepper
3 tablespoons Vegetable oil
5 Radishes , quartered lengthwise and cut crosswise into 1/8-inch-thick slices (about 1 1/3 cups)
4 ounces Baby arugula (about 4 cups)

Preparation

1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.

2. Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.

STEP BY STEP: Cutting Oranges

1. Cut thin slice from top and bottom, stand on end, and slice away rind and white pith.

2. Cut in half from end to end, remove stringy pith, cut each half into three wedges, and cut crosswise into 1/4-inch pieces.

(Source: mealsmatter.org)

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Orange Jicama Salad with Sweet and Spicy Peppers

See my note on the previous recipe about how to cut the orange, and substituting the oil.

Orange Jicama Salad with Sweet and Spicy Peppers

INGREDIENTS
3 Medium oranges prepared according to illustrations below to make 1 1/2 cups
3 tablespoons Lime juice from 2 to 3 limes
1/4 teaspoon Dijon mustard
1/2 teaspoon Ground cumin , toasted in small dry skillet until fragrant, about 30 seconds
Table salt
4 tablespoons Vegetable oil
1 Medium jicama (about 1 pound), peeled and cut into 2-inch-long matchsticks (about 4 cups)
1 Medium red bell pepper , seeded and cut into 1/8-inch-wide strips (about 1 1/2 cups)
2 Medium jalapeño chiles , quartered lengthwise, seeded, then cut crosswise into 1/8-inch-thick slices
1/2 cup Fresh cilantro leaves , chopped coarse
3 Medium scallions , green parts sliced thin on bias

Preparation

1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, cumin, and ¼ teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil.

2. Toss jícama and red bell pepper with 1/8 teaspoon salt in medium bowl until combined. Add jícama mixture, oranges, jalapeños, cilantro, and scallions to bowl with dressing and toss well to combine. Divide among individual plates, drizzle with any dressing in bowl, and serve immediately.

STEP BY STEP: Cutting Oranges

1. Cut thin slice from top and bottom, stand on end, and slice away rind and white pith.

2. Cut in half from end to end, remove stringy pith, cut each half into three wedges, and cut crosswise into 1/4-inch pieces.

(Source: mealsmatter.org)

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Orange, Avocado, and Watercress Salad with Ginger-Lime Vinaigrette

Continuing to sort through old cooking magazines…

The instructions for cutting up the orange are a bit confusing. I’d recommend instead following these directions for how to supreme an orange.

Of course, substitute something appropriate (raw, cold-pressed, identifiable ingredient) for the “vegetable oil”.

Orange, Avocado, and Watercress Salad with Ginger-Lime Vinaigrette

INGREDIENTS
3 Medium oranges , prepared as illustrated below to make 1 1/2 cups
1 teaspoon Grated fresh ginger
1/4 teaspoon Dijon mustard
1 tablespoon Lime juice from 1 lime
Pinch cayenne pepper
1 tablespoon Finely chopped fresh mint leaves
Table salt
3 tablespoons Vegetable oil
1/4 Small red onion , sliced very thin (about 1/4 cup)
1 Medium avocado , ripe but firm
1 Small bunch watercress , stemmed and cut into 2-inch pieces (about 2 1/2 cups)

Preparation

1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk ginger, mustard, lime juice, cayenne, mint, and 1/8 teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil. Toss onion in dressing and set aside.

2. Halve and pit avocado; cut each half lengthwise to form quarters. Using paring knife, slice flesh of each quarter (do not cut through skin) lengthwise into fifths. Using soup spoon, carefully scoop flesh out of skin and fan slices from each quarter onto individual plates; season avocado lightly with salt.

3. Add oranges to bowl with onions; toss to coat. Add watercress and toss gently. Divide watercress among individual plates, mounding it in center; place portion of orange pieces and onions on top of watercress. Drizzle any dressing in bowl over avocado; serve immediately.

STEP BY STEP: Cutting Oranges

1. Cut thin slice from top and bottom, stand on end, and slice away rind and white pith.

2. Cut in half from end to end, remove stringy pith, cut each half into three wedges, and cut crosswise into 1/4-inch pieces.

(Source: mealsmatter.org)

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3 years ago
Spicy Gazpacho with Chipotle Chiles and Lime

And a smoky variation.

Spicy Gazpacho with Chipotle Chiles and Lime

INGREDIENTS
3 Ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes following illustrations below (about 4 cups)
2 Medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes following illustrations below (about 2 cups)
2 Small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes following illustrations below (about 2 cups)
1/2 Small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 Medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons Table salt
1/3 cup Sherry vinegar
Ground black pepper
5 cups Tomato juice
2 1/2 tablespoons Minced chipotle chiles in adobo
1/4 cup Minced fresh cilantro leaves
6 tablespoons Lime juice
2 teaspoons Grated lemon zest
8 Ice cubes
Extra virgin olive oil for serving

Preparation

1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lime zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).

(Source: mealsmatter.org)

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Quick Food Processor Gazpacho

Essentially the same recipe as the previous, but done in a food processor instead of chopped by hand.

Quick Food Processor Gazpacho

INGREDIENTS
3 Ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and quartered
2 Medium red bell peppers (about 1 pound), cored, seeded, and cut into rough 1-inch pieces
2 Small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces
1/2 Small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 Medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons Table salt
1/3 cup Sherry vinegar
Ground black pepper
5 cups Tomato juice
1 teaspoon Hot pepper sauce (optional)
8 Ice cubes
Extra virgin olive oil for serving
Preparation

1. Process tomatoes in workbowl of food processor fitted with steel blade until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; transfer to large bowl. Process peppers and cucumbers, separately, until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; add to bowl with tomatoes. Add the onion, garlic, salt, vinegar, and ground pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

2. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)

(Source: mealsmatter.org)

Comments

 

Gazpacho

The recipe calls for commercial (pasteurized/cooked) tomato juice; substitute as appropriate.

This is a recipe to hold on to until really good local tomatoes are available. Don’t bother with supermarket or winter tomatoes.

Gazpacho

Makes about 3 quarts, serving 8 to 10

Welch’s and Fresh Samantha’s are our favorite brands of tomato juice for this recipe — not too thick, with a bright, lively flavor. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

INGREDIENTS

3 Ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 Medium red bell peppers (about 1 pound), cored, seeded, and cut into slices (following illustrations below), then into 1/4-inch cubes (about 2 cups)
2 Small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 Small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 Medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons Table salt
1/3 cup Sherry vinegar
Ground black pepper
5 cups Tomato juice
1 teaspoon Hot pepper sauce (optional)
8 Ice cubes
Extra-virgin olive oil for serving

Preparation

1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).

(Source: mealsmatter.org)

Comments

 

Mustard and Balsamic Vinaigrette

As with the lemon mustard vinaigrette (lemonette?), the recipe says not to use extra-virgin olive oil.

Mustard and Balsamic Vinaigrette

Makes about 1/3 cup, enough for a salad for 4 
We prefer a rasp-style grater for the shallot, but the small holes of a box grater work, too. The vinaigrette can be used immediately, but the flavors develop if it is left to stand at room temperature for about 1 hour before use. This vinaigrette is well matched with bitter salad greens such as radicchio and frisée. Use about 2 cups of greens per serving.

INGREDIENTS
1/4 cup Olive oil
1 tablespoon Balsamic vinegar
2 teaspoons Dijon mustard
1/2 Small shallot , finely grated (about 1 teaspoon)
1 teaspoon Minced fresh tarragon leaves or finely minced chives
1/4 teaspoon Table salt
1/8 teaspoon Ground black pepper

Preparation

Whisk all ingredients in small nonreactive bowl until blended and creamy. Alternatively, combine all ingredients in small jar, seal tightly with lid, and shake until mixture is blended and creamy. (Can be covered and refrigerated for up to 1 week; return to room temperature before using.)

(Source: mealsmatter.org)

Comments

 

Mustard Vinaigrette with Lemon and Fines Herbes

The article this is from specifies that it should be pure olive oil, not extra-virgin — extra-virgin olive oil is flavorful enough to throw the vinaigrette’s flavors out of balance, they say. If you don’t want to use pure olive oil, try some other mild-flavored oil.

Mustard Vinaigrette with Lemon and Fines Herbes

INGREDIENTS
1/4 cup Olive oil
1 tablespoon Lemon juice
2 teaspoons Dijon mustard
1/2 Small shallot , finely grated (about 1 teaspoon)
1 teaspoon Minced fresh parsley leaves
1 teaspoon Minced fresh chervil leaves
1 teaspoon Minced fresh tarragon leaves
1 teaspoon Minced fresh chives
1/4 teaspoon Table salt
1/8 teaspoon Ground black pepper

Preparation

Whisk all ingredients in small nonreactive bowl until blended and creamy. Alternatively, combine all ingredients in small jar, seal tightly with lid, and shake until mixture is blended and creamy. (Can be covered and refrigerated for up to 1 week; return to room temperature before using.)

(Source: mealsmatter.org)

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Avocado-Orange Salad with Romaine and Lime-Cumin Dressing
Avocado-Orange Salad with Romaine and Lime-Cumin Dressing

INGREDIENTS
1/4 cup Lime juice from 2 limes
2 Small cloves garlic , minced
1 Medium jalapeño chile , minced (about 1 tablespoon)
1 teaspoon Cumin seed , toasted in small dry skillet over medium heat until fragrant and golden, about 4 minutes
1 teaspoon Grated orange zest
1/4 cup Olive oil
  Table salt and ground black pepper
2 Medium heads romaine lettuce , leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
1 cup Fresh cilantro leaves , washed, dried, and stemmed (about 1 quart)
1/2 Medium red onion , sliced thin
1 Avocado (preferably Haas), halved, pitted, and sliced 1/4-inch thick
2 Large oranges , segmented

Preparation

1. Whisk lime juice, garlic, jalapeño, cumin, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

2. Pour all but 2 tablespoons dressing over lettuce and cilantro; toss to coat. Toss onion and avocado in remaining dressing. Divide dressed greens among individual plates; arrange a portion of onion, avocado, and orange segments on greens. Serve immediately.

(Source: mealsmatter.org)

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Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette

More salads with oranges.

Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette

INGREDIENTS
2 tablespoons Red wine vinegar
3 Medium shallots , minced (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons Honey
2 teaspoons Grated orange zest
1/4 cup Olive oil
Table salt and ground black pepper
2 Large heads butterhead lettuce , leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
8 ounces Jicama , peeled and sliced into 1/4-inch matchstick pieces
2 Large oranges , segmented

Preparation

1. Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

2. Pour all but 2 tablespoons dressing over greens; toss to coat. Toss jícama in remaining dressing. Divide dressed greens among individual plates; arrange a portion of jícama and orange segments on greens. Serve immediately.

(Source: mealsmatter.org)

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Based on Random Daze theme by Polaraul