Hearts of Palm Salad

Salada de Palmito

Hearts of palm have long been a part of Brazil’s cuisine. The Amerindians of the Atlantic coastal region in and around the state of Bahia first shared hearts of palm, which grow in abundance in Brazil’s tropical climate, with the Portuguese colonists. This easy-to-make salad featuring this simple ingredient is uncommonly refreshing and will be the perfect accompaniment to your Brazilian meal.

Serves4

Ingredients
• 1 6-ounce can hearts of palm
• 2 cups hot water
• 1 lime
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 medium-size oranges, preferably organic
• 2 ripe medium-size tomatoes, preferably organic
• ½ head of lettuce, Boston, red or green leaf, or romaine, preferably organic
• ¼ cup whole, unsalted cashews
• 4 to 5 sprigs fresh mint

On your mark, get set, chill!

• Drain the hearts of palm in a colander, and place them in a bowl. Cover them with the hot water and set them aside while you prepare the rest of the ingredients.
• Cut the lime in half. Squeeze the juice and add it to a small jar with a tight-fitting lid.
• Add the olive oil, salt, and pepper.
• Put the lid on the jar, shake well, and set aside. This is the salad dressing.
• Wash and peel the oranges, cut them into thin slices crosswise, and set aside.
• Wash the tomatoes, cut out the stem circle from the top, and dice the remaining part into small chunks. Place them in a bowl.
• Drain the hearts of palm and gently shake the colander to remove any excess moisture.
• Cut the hearts into ½-inch-round slices and add them to the bowl with the tomatoes.
• Shake the dressing again and pour it over the palm-and-tomato combination.
• Wash the lettuce leaves and pat them dry with paper towels.
• Arrange the lettuce leaves on a platter.
• Mound the palm-and-tomato combination in the center of the leaves.
• Arrange the orange slices and cashew nuts around the outer edge of the platter.
• Wash the fresh mint and remove the leaves from the stems.
• Garnish the salad with the mint leaves and serve cold.

This Salad recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p36 and p37'

Fresh Shrimp and Black Eyed Pea Salad

Salada de Feijão Fradinhocom CamarãoThe cosmopolitan city of São Paulo with its dazzling architecture, vibrant street life, and art museums is also home to some of Brazil’s most exciting cuisine. Restaurants serve the traditional as well as the new cuisine of some of South America’s rising culinary stars. This recipe, usually prepared with dried cod or dried shrimp, is a favorite in São Paulo. This version uses fresh shrimp instead of dried, but the results are just as authentic and the taste is, too.

Serves 4

Ingredients:
• 1 pound fresh large or fully thawed frozen shrimp
• 1 ½ teaspoons salt
• 1 cup cold water
• 1 pound black-eyed peas
• 1 small yellow onion
• 1 cup bottled all-natural clam juice
• 1 small red onion
• 1 medium-size red bell pepper
• 8 to 10 sprigs flat-leaf parsley
• 1 garlic clove
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 5 to 6 large lettuce leaves, romaine or green or red leaf
• 1 lime

On your mark, get set . . .
• Carefully peel the shrimp, leaving the tails on. Discard the shells.

• Remove the vein along the back of the shrimp. To do this, lay the shrimp on a cutting board, then using a paring knife, make a slight cut about ¼ inch deep, starting at the widest end, or the top, of the shrimp. As you cut, you will see a black vein. Rinse the shrimp under cold running water, and pull out and discard the vein. Repeat with the rest of the shrimp.

• Place the shrimp in a large bowl and add ½ teaspoon of the salt and the cold water. Toss the shrimp with a spoon a few times to help dissolve the salt and then refrigerate.

Cook!
• In a medium saucepan, combine the black-eyed peas and enough water to cover them by about 1 inch.

• Bring to a boil over high heat and cook for 1 minute.

• Remove the pan from the heat, cover tightly, and let soak for 1 hour.

• Peel the yellow onion, cut in half, and set aside.

• Drain the soaked black-eyed peas and return them to the pan. Add the clam juice and the onion halves and enough fresh water to cover by 1 inch.

• Bring to a boil over high heat, reduce the heat to low, and simmer until the peas are tender, about 30 to 35 minutes.

• During the last 10 minutes of cooking, add ½ teaspoon of salt.

• Drain the black-eyed peas and remove the onion halves. Rinse the black-eyed peas under cold running water, drain again, and let cool completely.

• In the meantime, peel the red onion, cut into small chunks, measure ¾ cup, and set aside.

• Wash the bell pepper and cut out the stem at the top.

• Slice the pepper in half and remove the seeds and white membrane.

• Cut the pepper into thin slices, then cut the slices into small squares, measure 1 cup, and set aside.

• Wash the parsley, shaking off any excess water. Remove the stems, roughly chop the leaves, measure ¼ cup, and set aside.

• Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin and the root end, chop the garlic, and set aside.

• Remove the shrimp from the refrigerator and drain well, shaking the colander to remove excess water.

• Heat the olive oil in a 10-inch frying pan over medium heat for 30 to 40 seconds.

• Add the chopped red onion and sauté for 3 to 4 minutes.

• Add the garlic and bell pepper and sauté for 2 to 3 minutes.

• Add the drained shrimp, vinegar, the remaining teaspoon of salt, and the parsley and sauté until the shrimp turn bright pink and are tender and just cooked, about 2 to 3 minutes.

• Remove from the heat and let cool for 5 minutes.

• Combine the drained peas and sautéed shrimp in a large bowl. Refrigerate until completely cooled.

• Wash the lettuce leaves, shake off the excess water, drain, then pat them dry with a paper towel. Tear the leaves into medium-size pieces.

• Cut the lime into thin slices.

• Arrange the lettuce on a serving platter, then spoon on the chilled shrimp and peas.

• Garnish with fresh lime slices and serve cold.

Chef ’s Tip - Look for clam juice with no additional salt added, other wise omit the salt in the recipe.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p33 to p35'

Tortellini Antipasto Salad

Of all the dishes you can put on a buffet, it is safe to say that pasta salad will be one of the first bowls you’ll have to replenish. This one is loaded with the goodies you might find on an antipasti platter: Italian-style picked vegetables (giardiniera), salami, roasted peppers, and olives. Pasta salads have a tendency to soak up their dressings, and their flavor will change on standing. It’s a good idea to reserve some of the dressing to perk up the salad just before serving.

Makes 8 to 12 servings
Make Ahead: The salad can be made up to
6 hours ahead.

Ingredients For Dressing:
• 1⁄4 cup red wine vinegar
• 1 garlic clove, crushed through a press
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 cup extra virgin olive oil

Ingredients:
• 2 pounds frozen cheese tortellini
• One 24-ounce jar giardiniera, drained and coarsely chopped
• 6 ounces sliced (1⁄4 inch thick) Genoa-style salami, cut into 1⁄2-inch-square pieces
• 1 cup pimento-stuffed green olives, coarsely chopped
• 1 large red bell pepper, roasted, cored, seeded, and cut into 1⁄2-inch-square pieces (see Note)
• 3 scallions, white and green parts, chopped
• 3 tablespoons chopped fresh basil, oregano, or parsley

Preparation:
1. To make the dressing, place the vinegar, garlic, salt, and pepper in a blender. With the machine running, gradually add the oil and process until thick and smooth.Set aside.

2. Cook the tortellini in a pot of boiling salted water according to the package instructions. Drain, rinse under cold running water, and drain well.

3. Transfer the pasta to a large bowl. Add the giardiniera, salami, olives, red pepper, scallions, and basil. Toss with a scant 1 cup of the dressing, covering and reserving the remaining dressing. Cover the pasta salad and refrigerate until chilled, at least 2 hours and up to 6 hours.

4. Just before serving, toss with the reserved dressing. Taste for seasoning, and add more salt and pepper, if needed. Serve chilled.

Note: There’s more than one way to roast a pepper. Most methods ask the cook to turn the pepper over an open flame, but the following technique takes much less attention. Position the broiler rack about 6 inches from the heat source and preheat the broiler. Cut off the top of the pepper, just below and including the stem, then cut off 1⁄2 inch from the bottom of the pepper. Slit the pepper down the side, open it up, and cut out the ribs and seeds. Spread out the pepper, skin side up, and press on it to flatten. Broil, skin side up, until the skin is blackened and blistered, 5 to 10 minutes. Be careful not to burn a hole through the pepper—only the skin should blacken. (The flattened pepper can also be grilled, skin side down, over a hot charcoal fire or in a gas grill heated to the High setting.) Using kitchen tongs, transfer to a plate and let stand until cool enough to handle. Using a small knife, peel and scrape off the skin. Don’t rinse the pepper under cold running water unless absolutely necessary.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p40 Till p41'.

Orange and Red Onion Salad with Cranberry - Orange Vinaigrette

Cranberry balsamic vinegar is one of my favorite gifts from my kitchen. It takes no time to make, and can be multiplied as many times as you have room in your pot. And it’s a great way to perk up a so-so bottle of inexpensive supermarket balsamic vinegar. (It is not intended to be made with a fine artisanal balsamico.) This is a light, refreshing opener, and very appropriate for a holiday meal that more than likely will be on the rich and heavy side. A short marinating period helps mellow the pungent red onion.

Makes 8 servings

Make Ahead: The Cranberry Balsamic Vinegar must be made 1 week ahead; the dressing and oranges can be refrigerated up to 1 day ahead.

Ingredients For Cranberry - Orange Vinaigrette:
• 1⁄4 cup Cranberry Balsamic Vinegar (recipe follows) or regular balsamic vinegar
• 1 tablespoon light brown sugar (optional, if using regular balsamic vinegar)
• Grated zest of 1 orange
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 3⁄4 cup extra virgin olive oil
• 4 large oranges
• 1 small red onion, thinly sliced
• 2 heads Belgian endive, wiped with a moist paper towel (do not rinse)
• 1 large head red leaf lettuce, torn into bite-size pieces
• 1 medium head radicchio, torn into bite-size pieces
• 1⁄2 cup dried cranberries

Preparation:
1. To make the dressing, in a medium bowl, whisk together the vinegar, brown sugar, if using, the orange zest, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before serving.)

2. Using a serrated knife, cut off the top and bottom from each orange. Following the curve of each orange, cut off the thick skin, including the white pith, where it meets the orange flesh. Working over a bowl, cut between the membranes to remove the segments, letting them drop into the bowl.

3. About 30 minutes before serving, in a small bowl, toss the onion with 2 tablespoons of the dressing. Cover and set aside.

4. Using a sharp knife, cut the endive crosswise into 1⁄2-inch-wide pieces. Separate the endive pieces into strips, discarding any tough, solid center pieces.

5. When ready to serve, in a large bowl, toss the lettuce, radicchio, and endive with the dressing. Place an equal amount of salad onto each plate. Top with the orange segments and red onion, and sprinkle with the cranberries. Serve immediately.

Cranberry Balsamic Vinegar:
In a medium, nonaluminum saucepan, combine 2 cups supermarket-quality balsamic vinegar, one 12-ounce bag rinsed and sorted cranberries, and 1⁄3 cup packed light brown sugar. Cook over medium-low heat, stirring occasionally, until the vinegar begins to simmer and the cranberries have collapsed, about 20 minutes. Strain through a wire sieve placed over a medium bowl, pressing gently on the cranberries to extract all of the juice and vinegar, but do not press any pulp through the sieve. Let drain for a few minutes. Transfer to glass bottles for gift giving. Makes about 2½ cups.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p39 To p40'.

Kabocha and Acorn Squash Salad

Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc.

Amanda Freitag is the former executive chef of The Harrison, a New York City restaurant. She has battled Bobby Flay on Iron Chef America, served as a judge on the Food Network series Chopped, and most recently can also be seen as a chef contributor on the new Cooking Channel series, Unique Eats.

Serves 4

Ingredients:
• 1 acorn squash (preferably 1 pound), unpeeled
• 1/4 piece of kabocha squash (about 1 1/2 pound), unpeeled
• 1/2 cup olive oil
• 2 tablespoons honey
• Coarse salt
• 1 cup Brussels sprouts
• Freshly ground pepper
• 1/4 cup hulled pumpkin seeds
• 2 tablespoons pumpkin seed oil
• 1/4 cup fresh lemon juice
• 2 cups arugula leaves
• 1/2 cup shaved Parmesan cheese

Preparation:
1. Preheat the oven to 350 degrees. Slice acorn squash into rounds that are about 1 inch thick. Slice kabocha squash into half moon shaped slices also about 1 inch thick. Transfer to a sheet pan and drizzle both kabocha and acorn squash with olive oil and honey. Season with salt and roast until soft but not falling apart, about 25-30 minutes.

2. Core the Brussels sprouts, cut them into quarters and transfer to a shallow baking dish. Season with salt and pepper and roast until the Brussels sprouts get a little color and are slightly crunchy, about 15 minutes. Sprinkle pumpkin seeds with salt and lightly toast in oven until they pop and are a light brown.

3. Blend together the pumpkin seed oil and lemon juice for the vinaigrette. To assemble place a slice of acorn squash in the center of the plate and then prop up a piece of the kabocha squash in the middle. Lightly dress the arugula leaves, Brussels sprouts and pumpkin seeds with the vinaigrette and place the salad mixture on top of the kabocha squash. Sprinkle with shaved Parmesan cheese and drizzle some of the pumpkin oil vinaigrette around the salad.

This Salad recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p47'.

Mushroom and Parmesan Salad

Topped with curls of Parmesan cheese, this salad has a festive look especially suited for the holidays. For the best flavor, use only real Parmigiano-Reggiano cheese—look for the identifying stamp on the rind.

Makes 8 servings

Make Ahead: The dressing can be made up to 1 day ahead.

Ingredients For Dressing:
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 cup olive oil

Ingredients:
• 2½ pounds fresh white mushrooms, thinly sliced
• 1⁄3 cup finely chopped shallots
• 2 tablespoons chopped fresh parsley
• 8 cups (about 7 ounces) mixed baby greens (mesclun)
• One 4-ounce chunk Parmigiano-Reggiano cheese

Preparation:
1. To make the dressing, in a medium bowl, whisk together the lemon juice, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before using.)

2. Just before serving, in a medium bowl, toss 3⁄4 cup of the dressing with the mushrooms, shallots, and parsley. In a large bowl, toss the greens with the remaining 1⁄2 cup dressing. On each of 8 large plates, place portions of the mushroom salad and greens side by side. Using a vegetable peeler, shave curls of Parmigiano-Reggiano over each salad. (You won’t use all of the cheese, but you need a good-size piece to make the curls.) Serve immediately.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p38 To p39'.

Shaved Fennel and Apple Salad With Pickled Red Onions, Delicata Squash, and Pecorino

Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc.
Chef Mikey Price is the executive chef and owner of Market Table, located in Manhattan’s West Village neighborhood. Previously, he was the sous chef at The Harrison and the executive chef at The Mermaid Inn. He has received critical acclaim and has been featured in outlets such as Food & Wine, The New York Times, New York Magazine and The Martha Stewart Show.

Ingredients:
• 1 red onion (the redder, the better)
• 1/4 cup rice vinegar
• 1 delicata squash, peeled, seeded, and cut in half moons
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons canola oil
• 1/4 teaspoon sugar
• 1 small head of frissée or 1/2 larger head
• 2 heads of fennel
• 2 crisp apples (Honeycrisp, Crispin, or similar)
• 2 sprigs flatleaf parsley
• 1/4 cup roasted hulled pumpkin seeds
• 1/2 cup red grapes, halved
• 3 ounces shaved pecorino cheese

Preparation:
1. On a Japanese mandoline shave red onion as thinly as possible. Place shaved red onion in a small bowl, add rice vinegar and toss to coat. Reserve.

2. Preheat oven to 350 degrees. In a medium mixing bowl, toss the squash with salt, pepper, and olive oil until evenly coated. Transfer to a baking sheet and bake for 8 minutes or until tender. Remove from oven and let cool.

3. In a small mixing bowl whisk together red wine vinegar, canola oil, sugar, salt and pepper until well combined. Clean frissée by cutting away the dark green leaves, being careful to reserve the light green and yellow leaves, and washing it in cold water. Once clean, drain to remove water and pat dry if necessary.

4. In a large mixing bowl shave the heads of fennel and apples as thinly as possible using a Japanese mandoline. Add leaves of parsley, frissée, and the sliced red onions drained of the rice vinegar. Mix the vinaigrette well and dress the salad moderately. Mix carefully, trying not to mash up the apple. Plate in mounds, with the squash on the bottom, trying to keep some nice slices of apple on top of the salad.

5. Garnish with pumpkin seeds and grapes. Top the salad with the shaved pecorino and enjoy.

This Salad recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p46'.

Cauliflower Salad with Red Pesto Dressing

Cauliflower is a very useful winter vegetable that is very often (and unfairly) demoted to the sidedish category, where it can be treated with apathy. It makes a terrific salad that lives up to my strict standards for a buffet dish: It looks great, tastes great, and holds up well at room temperature.

Makes 8 to 12 servings

Make Ahead: The salad can be made up to 1 day ahead.

Ingredients for Red Pesto Dressing:
• 1 cup (6 ounces) oil-packed sun-dried tomatoes, drained
• ¼ cup balsamic vinegar
• 1 garlic clove, crushed through a press
• ¼ teaspoon salt
• ¼ teaspoon crushed hot red pepper
• 1 cup extra virgin olive oil
• 2 medium heads cauliflower (3 pounds total)
• Chopped fresh parsley, for garnish

Preparation:
1. To make the dressing, place the sun-dried tomatoes, vinegar, garlic, salt, and crushed red pepper in a food processor fitted with the metal blade. With the machine running, gradually add the oil in a thin stream, and process until the dressing has thickened. Set aside.

2. Trim the cauliflower and cut into bitesize florets. Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook until barely tender, 4 to 6 minutes. Drain, rinse under cold running water, and drain well.

3. Transfer the cauliflower to a large bowl and toss with the dressing. Cover and refrigerate until chilled, at least 2 hours. Sprinkle with the parsley before serving.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p38'.

Celery and Parsley Salad with Parmigiano - Reggiano and Walnuts

Too many Americans think of parsley as no more than a garnish. The Italians know better.

They put it in and on just about everything: meatballs, stuffing, pasta dough, sauces, and salads. In large quantities, too, not just a delicate little sprinkle here and there. This salad is a tasty demonstration of the ability of parsley to command the center of the plate, or at the least to stand side by side with a simpatico partner: in this case, celery. Toss it with some lemon juice, olive oil, walnuts, and freshly shaved Parmigiano-Reggiano, and see if you’re not convinced that parsley can be a star.


Copyright © 2007, Martha Stewart Living Omnimedia, Inc.

Sara Moulton is a chef, author, and TV personality. Among the earliest of the Food Network’s founding personalities, Sara hosted Cooking Live, Cooking Live Primetime, and Sara’s Secrets between 1996 and 2005. She’s been Food Editor of ABC-TV’s Good Morning America since 1997. Sara is the author of Sara’s Secrets for Weeknight Meals, Sara Moulton Cooks at Home and Sara’s Everyday Family Dinners.

Ingredients:
• 1⁄2 cup walnuts
• 6 medium celery stalks
• 1 ounce Parmigiano-Reggiano
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1⁄2 teaspoon kosher salt
• 3 tablespoons extra virgin olive oil
• 2 cups fresh flat-leaf parsley leaves

Preparation:
1. Preheat the oven to 350 degrees. Spread out the walnuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let the walnuts cool to room temperature. Coarsely chop the walnuts (about 1/3 cup).

2. Meanwhile, very thinly slice the celery crosswise (about 3 cups) and using a vegetable peeler, shave the cheese (about 1/3 cup).

3. I n a large bowl, whisk together 1 tablespoon lemon juice and the salt until the salt has dissolved; gradually whisk in the olive oil. Taste and add more lemon juice if desired. Add the celery, parsley, cheese, and toasted walnuts to the dressing and toss until combined.

This Side recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p45'.

Roasted Beet and Apple Salad

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p37'.

This is one of my most popular dinner party salads. Even people who think they don’t like beets love it, which is understandable because roasted beets have it hands down over the canned variety. The salad has many different textures and flavors that meld together into a beautiful crimson mélange.

Makes 8 servings

Make Ahead: The beets can be prepared up to 1 day ahead.

Ingredients:
• 3 large beets (about 2 pounds)
• 3 Granny Smith apples, peeled, cored, and chopped into ½-inch dice
• 8 large red lettuce leaves
• 5 ounces Roquefort or blue cheese, crumbled
• 1/2 cup toasted, peeled, and coarsely chopped hazelnuts

DRESSING
• 2 tablespoons balsamic vinegar
• 2 tablespoons cider vinegar
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 2⁄3 cup vegetable oil

Preparation:
1. Preheat the oven to 400°F. If the beets have their greens attached, trim the greens, leaving about 1 inch of the stems attached to the beets. Scrub the beets under cold running water. Wrap each beet in aluminum foil and place on a baking sheet. Bake until the beets are tender when pierced with the tip of a long, sharp knife, about 1 and 1⁄2 hours, depending on the size of the beets. Cool completely without unwrapping the beets.

2. Unwrap the beets and peel them. Cut into 3⁄4-inch cubes. Place in self-sealing plastic bags and refrigerate until chilled, at least 2 hours.

3. To make the dressing, in a large bowl, whisk together the balsamic and cider vinegars, the sugar, salt, and pepper. Gradually whisk in the oil. Add the beets and apples and mix.

4. To serve, place a lettuce leaf on each plate, and spoon the salad onto the lettuce. Top each salad with some of the cheese and hazelnuts. Serve chilled.

Pear - Pumpkin Salad with Pumpkin Seed Vinaigrette

This Salad recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p44'.


Photos by New American Table

Ingredients:
Serves 6
• 1/3 cup olive oil
• 2 red onions, halved and thinly sliced
• 1/2 cup roughly chopped pumpkin or butternut squash, cut into 1/4-inch pieces
• Coarse salt
• Freshly ground pepper
• 2 Asian pears, halved, cored and thinly sliced
• 4 heads curly endive, thinly sliced
• 2 tablespoons chopped chives
• 2 tablespoons sherry vinegar
• 1 cup feta cheese, cut into 1/2-inch cubes
• Pumpkin Seed Vinaigrette (see below)

Preparation:
1. Heat the olive oil in a large sauté pan over medium heat. Add the onion and pumpkin, season with salt and pepper, and sauté until pumpkin is lightly browned, about 10 minutes. Remove from heat and transfer to a bowl.

2. Let cool slightly, then toss with the pear, endive, chives and vinegar. Garnish with feta and drizzle with the Pumpkin Seed Vinaigrette.

Ingredients For the Pumpkin Seed Vinaigrette:
Makes 1/2 cup
• 2 tablespoons shelled pumpkin seeds
• 1 large egg yolk
• 3 tablespoons heavy cream
• 1 garlic clove, chopped
• 1/2 cup olive oil
• Juice of 1 lime
• 2 teaspoons pumpkin seed oil
• Coarse salt
• Freshly ground pepper

Preparation:
1. Heat a small sauté pan over low heat. Add the pumpkin seeds and toast until golden and fragrant, about 3 minutes.

2. Blend the egg yolk, cream and garlic in a blender until frothy and lemon colored. With the blender running, add the olive oil in a thin, steady stream until emulsified. Add the lime juice and pumpkin seed oil. Season with salt and pepperand then stir in the pumpkin seeds.

Salt-Roasted Yukon Gold Potatoes with Caviar and Crème Fraîche

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p35'.

When you bring out the caviar, your guests will know that you hold them in high regard. Good caviar is never inexpensive, so I reserve it for my best friends and very special occasions. The humble potato is somehow the perfect match for the elegant caviar. Here is one of the easiest, yet most satisfying, first courses around.

• Yukon gold potatoes are my first choice for this dish. They have a yellow-gold, buttery flesh that bakes beautifully. Small russet, Finn, or Maine potatoes are an alternative. Choose small-to-medium potatoes—this is supposed to be an appetizer, not a side dish to a steak.

• Baking the potatoes on a bed of kosher salt helps draw out the moisture from the potatoes, giving them an especially fluffy texture. If you can’t find kosher salt, use large-crystal sea salt, available at natural food stores and many supermarkets. Table salt will work, but not as well.

• The amount of caviar you use is up to you. Caviar is rich. While you will need at least 1 ounce per person, more than 2 ounces will be excessive. Check your bank account, and take it from there.

• Crème fraîche is easiest to describe as French sour cream, but it is more buttery and less tangy, and it won’t overpower the caviar like American sour cream might. It can be found in many supermarkets or specialty food stores with refrigerated food departments. It is easy to make your own, and I’ve included the recipe.

• Serve the crème fraîche or sour cream next to the potato, not dolloped on top. And sprinkle the chives around the potato and crème fraîche, not indiscriminately. That way each guest can decide how much to use—some people prefer to savor the clean, saline flavor of caviar with as few accoutrements as possible, but others like to gild the lily.

Makes 4 servings

It Wouldn’t Be the Holidays Without . . . Caviar
Rare, costly, sublime—caviar is all of these. There are few foods that state elegance more implicitly. But with the recent United Nations ban on the exportation of caviar from the Caspian Sea (the traditional source of the finest caviar), those of us who love the little fish eggs learned to look elsewhere.

Caviar became a holiday luxury because of its traditional processing cycle, with one of the main two cycles occurring in October. Allowing a month for processing and shipping, the caviar would arrive just in time for Thanksgiving. Caspian caviar was processed from sturgeon eggs; the variety of sturgeon (beluga, osetra, or sevruga) designated the size, color, and flavor of the eggs.

Today’s American caviar, obtained from sturgeon and other fish that are often farmed, is identified by the type of fish. At online caviar stores, you will find a few different kinds of American sturgeon caviar, each with its own flavor profile. I have more than one friend who swears by paddleback (a relative of sturgeon) caviar, comparing it to the best beluga. Whitefish caviar is golden, with crunchy, tiny eggs. Salmon caviar has large red “berries.” When I am feeling flush, I serve a couple of different caviars so guests can compare. Lumpfish caviar is the dyed black stuff at supermarkets—it’s not very good, and the dye can stain your lips. Don’t use it for a special holiday dish.

When serving caviar, simplicity is the key. If you want to serve it as an hors d’oeuvre, perhaps the best way is to spoon the caviar onto toasts. (Cut rounds from firm, white sandwich bread and toast lightly for an attractive canapé.) Or serve the caviar in a traditional caviar servoir, which will keep the eggs ice-cold. You can simulate the servoir by nestling a glass bowl in a larger bowl of ice. Caviar aficionados insist that metal spoons never touch caviar, for fear that the metal will transfer its flavor to the delicate morsels. They recommend bone, wood, or ivory spoons, but I use a Bakelite espresso spoon. No matter how you serve caviar, don’t overwhelm its saline flavor and pleasantly crunchy texture with lots of competing ingredients. If you want to extend it, offer small bowls of minced onion, crème fraîche or sour cream, separately chopped hardboiled egg yolks and whites, and, of course, thin wedges of lemon. But do not encourage your guests to look at the caviar as an upscale salad bar.

Caviar is very delicate and requires very careful handling and constant refrigeration; otherwise the flavor and texture will suffer. Find a trustworthy local purveyor, preferably one with a large turnover of product, or use a reliable source from the Web, such as www.lapetitepearle.com.

Ingredients:
• About 2 cups kosher salt or coarse sea salt, for baking
• 4 small Yukon gold potatoes (4 ounces each), scrubbed but not peeled, pierced a few times with a fork
• 4 to 8 ounces caviar, to taste
• ½ cup crème fraîche (see Note) or sour cream, at room temperature
• Chopped fresh chives, for garnish

Preparation:
1. Position a rack in the center of the oven and preheat to 400°F. Spread enough salt over an 8-inch square baking dish to make a thick layer at least ½ inch deep. Nestle the potatoes in the salt. Bake until the potatoes are tender, about 45 minutes.

2. Brush the salt from the potatoes. Place each potato on a salad plate. Cut the potatoes lengthwise, then squeeze to open them up. Spoon equal amounts of caviar on each potato. Dollop crème fraîche alongside each potato. Sprinkle the chives on each plate around the potatoes and crème fraîche. Serve immediately.

Note:
To make your own crème fraîche, start at least 2 days before using. Fill a medium bowl with boiling water, let stand for 5 minutes, then drain and dry the bowl. Mix 1 cup heavy cream (not ultra-pasteurized) with 2 tablespoons buttermilk in the bowl. Cover loosely with plastic wrap. Let stand in a warm place until thickened, at least 12 hours and up to 24 hours, depending on the temperature. Do not let the crème fraîche get too thick, as it will thicken further when refrigerated. Transfer to a jar or airtight container and refrigerate at least overnight. The crème fraîche can be kept, refrigerated, for up to 2 weeks.

Spring onions with alfalfa sprouts and sprout salad

Serves 4

Ingredients For spring onions with alfalfa sprouts:
• 2 bunches of spring onions
• 5oz (150g) alfalfa sprouts
• Juice of 1 lemon
• 1 apple
• 1 and 1/2oz (50g) tofu
• 1/2tsp (2 and 1/2ml) mustard
• 1/2tsp (2 and 1/2ml) honey
• 1tbsp (15ml) light soy sauce
• 2tbsp (30ml) white wine vinegar
• 3tbsp (45ml) sunflower oil
• Salt as desired
• Freshly grounded pepper as desired

Preparation For spring onions with alfalfa sprouts:
1. Wash and trim the spring onions, cut open length ways and cut across into approximately 1 and 1/4in (3cm) lengths. Rinse the sprouts and leave the drain. Wash and quarter the apple, remove the core and cut into thin slices. Mix the apple slices with the lemon juice.

2. Cut the tofu into small dice and puree with the honey, mustard. Soy sauce, vinegar and oil. Season with salt and pepper.

3. Arrange the spring onions on a platter, add the sprouts and the apple and slices and pour the salad dressing over.

Ingredients For sprout salad:
• 5oz (150g) oyster mushrooms
• 5tbsp (90ml) sesame oil
• 4tbsp (60ml) soy sauce
• Salt as desired
• Freshly grounded pepper as desired
• 8oz (250g) mung bean sprouts
• 1 red pepper
• 1/2 bunch of spring onions
• 3tbsp (45ml) white wine vinegar
• 1/2tbsp (2 and 1/2ml) honey
• 1/2tbsp (2 and 1/2ml) sambal oelek
• 1tbsp (5ml) freshly grated ginger

Preparation For sprout salad:
1. Clean the oyster mushrooms and cut up either into large pieces or into strips. Saute quickly in oil over a high heat. Season with 2tbsp (30ml) soy sauce, salt and pepper and set aside.

2. Rinse the mung bean sprouts and leave to drain. Wash and quarter the pepper, deseed, remove all the white inner ribs and cut into fine strips. Wash and trim the spring onions and cut into thin rings.

3. Mix together the vinegar, the remaining soy sauce, honey, sambal oelek and the ginger and beat in the rest of the oil, Mix the sprouts, the vegetables and the mushrooms with the salad dressing and serve.

This Soup or Salads recipe was published in 'Chinese Cuisine - p16'

Greek Salad

Serves 4



Ingredients:
• 2 onions
• 5tbsp (75ml) black olives
• 6 and 1/2oz (200g) feat cheese, cut into small pieces
• 4 Tomatoes
• 1/2 iceberg lettuce
• Salt as desired
• Freshly ground pepper as desired
• 5tbsp (75ml) olive oil, cols pressed
• 1 cucumber
• 1 green pepper
• Fresh parsley
• Lemon Juice

Preparation:
1. Peel the onions and cut into rings. Wash and quarter the tomatoes. Wash the lettuce and tear into bite-sized pieces. Peel and slice the cucumber. Wash, halve and deseed the pepper and cut into strips.

2. Mix all the ingredients with salt, plenty of pepper and 5tbsp (75ml) olive oil. Sprinkle with lemon juice to taste and serve garnished with fresh parsley leaves. Freshly baked flatbread goes well with this dish.

This Salad recipe was published in 'Continental Cuisine - p20'.

Tuna and Chickpea Salad Recipe

Serves 4

Ingredients:
12 and 1/2oz (400g) chick-peas
Salt as desired
4 spring onions
1 stick celery
Freshly ground pepper
3fl oz (100ml) olive oil
Juice and grated rind of 1 lemon
2tbsp (30ml) chopped parsley
1tbsp (15ml) chopped dill tips
1 clove garlic

Preparation:
1. Soak the chick-peas in cold water overnight, then drain, rinse and put into a pan. Cover with cold water and add salt. Bring to a boil, then turn down the heat and cook over a low heat for about 1 hour until the chick-peas are 'al dente'.

2. Trim he spring onions and celery. Cut the spring onions, including the pale green parts, into thin rings and slice the celery.

3. Rinse the tuna and pat dry. Slice and season both sides with salt and pepper.

4. Heat the olive oil in a frying pan and quickly saute the fish on both sides. Deglaze with lemon juice and cook until done. Break up with a fork or dice and put into a bowl. Drain the chick-peas and add to the tuna. Add the spring onions, celery, lemon rind, parsley and dill, Peel and press the garlic and add to the salad. Season with salt and pepper and mix well.

5. Cover the bowl with cling film and put into the refrigerator for 3-4 hours. Stir once more, check the seasoning and serve.

This Salad recipe was published in 'Continental Cuisine - p14'.

Salad Recipe 'Dandelion salad with bacon and croutons'

Serves 4

Ingredients:
1 clove garlic
4tbsp (60ml) olive oil
1tbsp (15ml) lemon juice
1tbsp (5ml) Dijon mustard
Salt as desired
Freshly ground pepper as desired
4 rashers bacon (streaky)
1 and 1/2oz (50g) white bread (crusts removed)
8oz (250g) dandelion leaves

Preparation:
1. Peel the garlic and chop very finely. For the vinaigrette, mix the garlic, 3tbsp (45ml) olive oil, lemon juice and mustard. Season with salt and pepper.

2. Fry the bacon in a dry frying pan until crisp, then drain on absorbent paper.

3. Cut the bread into 1/2in (1cm) cubes. Heat 1tbsp (15ml) oil in a frying pan and fry the bread until crisp and brown. Wash the dandelion leaves, dry and toss with the vinaigrette. Serve garnished with bacon and croutons.

This Salad recipe was published in 'Continental Cuisine - p10'.

Salad Recipe 'Peasant's salad with herb sheep's cheese and basil'

Serves 4

Ingredients:
1/2 cucumber
12 and 1/2oz (400g) tomatoes
1/2 bunch spring onions
3tbsp (45ml) lemon juice
6tbsp (90ml) olive oil
Salt and freshly ground pepper as desired
A few basil leaves

Preparation:
1. Wash the tomatoes cut into wedges.

2. Wash and trim the spring onions and cut into rings.

3. Wash the cucumber and cut into pieces. Dice the sheep's cheese.

4. Make a dressing from the lemon juice, oil, salt and pepper, check the seasoning and add to the salad ingredients, Mix well, Serve garnished with basil.

This Salad recipe was published in 'Continental Cuisine - p8'.