Orange and Goat Cheese Salad with Lemon Vinaigrette

This is a quite elegant yet simple salad. The sweetness of the orange and honey compliment the goat cheese quite well, and the little burst of lemon in the dressing pulls the whole thing together. I used arugula as the greens, which may be a little much for some people, but I really liked it. I'm sure any baby lettuce would work well.

As with almost any salad, I'm just going to let you figure out quantities of ingredients based on your preference and the size of your dinner party. I also cheated just a little and used orange slices rather than supremes, but supreming citrus is a lot of hard work.

Orange and Goat Cheese Salad with Lemon Vinaigrette

for the candied walnuts

• 1/2 cup small walnut pieces
• 2 tablespoons butter
• 2 tablespoons brown sugar
  

for the dressing

• 1/2 cup extra virgin olive oil
• 2 tablespoons freshly-squeezed lemon juice
• zest of 1/2 lemon
• 1 tablespoon white wine vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon honey
• salt and pepper, to taste

for the salad

• baby green lettuces
• oranges slices, peel and pith removed
• goat cheese, cut into rings
• honey, for drizzling

Candy the walnuts
In a flat-bottomed pan, toast the walnut pieces over medium heat for a few minutes until fragrant, stirring regularly. When they are becoming browned, add the butter, and stir to coat. Then add the brown sugar, and stir to coat. Cook for a few more minutes until golden brown.

Make the dressing
Whisk together all the dressing ingredients. Salt and pepper to taste.

Compile the salad
Toss the greens with some of the lemon vinaigrette until lightly coated. Layer on the orange and cheese slice, then drizzle the fruit and cheese with honey. Garnish with candied walnuts.

Grapefruit Vinaigrette

This is a light, fresh dressing for a spring salad.

Grapefruit Vinaigrette

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons freshly-squeezed grapefruit juice
• 1 tablespoon champagne vinegar or white wine vinegar
• 1/2 teaspoon minced garlic
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• salt and pepper, to taste

Thoroughly mix all ingredients together with a wire whisk or immersion blender. Serve with spring greens.

Cilantro Pesto

This is a south-of-the-border twist on a classic Italian pesto (which I'm not terribly fond of, in all honesty, but people seem to get offended when I say that, so don't tell people). It's dead simple, and gives a great little kick to seafood, pasta, or as a topping for tacos or burritos.



Cilantro Pesto

Ingredients

• 1 cup loosely-packed cilantro leaves
• 1/2 cup high-quality extra-virgin olive oil
• 1/4 cup roasted almonds
• 1/4 cup Monterrey jack cheese
• 1 clove garlic
• juice of 1/2 lime
• 1 teaspoon sherry vinegar
• 1 teaspoon honey
• 1 teaspoon salt
• freshly ground pepper, to taste

Put all the ingredients in a food processor and pulse until smooth and even throughout.

Hollandaise Sauce

My family is a family of traditional foods: clam chowder on Christmas Eve, grape sherbet on Memorial Day, prime rib on New Years, pecan pie on Dad's birthday, Grandma's rolls any- and all the time, and eggs benedict on Christmas morning. I love tradition, but I am all for spicing it up a little every now and again. And in all honesty, I didn't even think it that big a stretch when I declared that I would be making the hollandaise sauce from scratch this year. I thought people would enjoy the nice touch, seeing as how every other year of my congniscent life we have simply reconstituted yellow powder. No, they were not happy. Some members of my family have stricter definitions of "tradition" than do it. I was accused of trying to ruin Christmas, insult 30 years of family tradition, and give salmonella to my pregnant sister. Then comes the ringer, "I have waitied a full year for eggs benedict, and if you ruin them, I will be furious!" I was a little taken aback. I mean, come on! Homemade is always better than powder because there's extra love in it, right? That's what I figured.

Conclusion. It was good: substantially zingier than the powdered stuff, and the family was happy. Christmas was not ruined, and all rejoiced.



Homemade Hollandiase Sauce

Ingredients

• 4 tablespoons butter
• 2 scant tablespoons lime juice
  
• 4 egg yolks
• 1 tablespoon heavy cream
• salt and pepper, to taste

Carefully melt the butter in a saucepan over med-low heat.

Meanwhile, beat the lime juice, egg yolks, cream, salt and pepper in a bowl. Slowly whisk a tablespoon at a time of the melted butter into the egg mixture (adding the eggs to the butter will cause them to scramble; this way keeps the mixture smooth) until you've put in 4 -6 tablespoons.

Whisking the whole time, add the egg mixture to the rest of the melted butter. Whisk until heated through and just barely bubbling--maybe 30 seconds or so (don't let it boil, or it will kind of curdle). Serve immediately.

Cranberry, Cherry, Ginger Sauce

All right kids, Thanksgiving is coming upon us. Due to weddings, pregnancies, unstable economies, and my lack of forethought, the grand event will be at my home this year. I'm pretty stoked, not gonna' lie, but it's kind of consuming. For about the last month I have been perusing food blogs, daydreaming in the middle of creative ways to cook turkeys, and staying up much later than is prudent trying various recipes.

I love holidays, and I love tradition, but I also love little twists, turns, and unexpected flourishes on traditional favorites. I heard a great quote by some chef I've never heard of before who said that his job is not to educate his patrons as much as it is to provide for them. I think that's true. All the typical elements of Thanksgiving will be there (including the family sauerkraut), but I'm trying to update them just a bit.

This recipe is the first installment of a new kick on an old favorite. I think aluminum cans are an insult to cranberries. Often time the cranberries are just kind of the last thing that no one remembered, so you grab the can opener, plop out the jelly-like blob with the ridges of the can down the side, and call it good.

Not good.

This modern twist is adapted from Orangette, and I love the depth of the flavors. The cherries and ginger really add a nice spark.


Cranberry, Cherry, Ginger Sauce

Ingredients

• 1 12-ounce jar apricot jam (I didn't quite have this much left, so I subbed about 1/3 with raspberry jam, and it worked very well)
• 1/4 cup fruity vinegar (I used raspberry white balsamic, but raspberry, or white vinegar with some raspberry jam would work well)
• 1/2 cup orange juice
• 1 bag fresh cranberries (make sure to remove any stems still hiding in there)
• 1/4 cup finely chopped crystallized ginger
• 1/2 cup dried tart cherries

Put the jam, vinegar, and orange juice in a pan and bring to a boil. Stir for several minutes until the liquid reduces by about a third. Pour in the cranberries, and continue to stir until they begin popping. Throw in the ginger and cherries, continue to stir until heated through and thickened, a minute or two more. Let cool.

Simple French Vinaigrette

Not too in-your face, not too overbearing, not too bad, either, and certainly not too hard. This simple, ready-in-an-instant dressing is great for a simple salad on the side of a very loud-tasting entree or as a cleanser between courses.

I like it with a simple mix of field greens, mandarin orange segments, carrot shavings, and radish slices. Just throw in a bowl, toss around, and serve.


French Vinaigrette

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 scant teaspoon dijon mustard
• 1/3 shallot, finely minced
• salt and pepper, to taste

Whisk all the ingredients together.

Mayonnaise without the Jar

My mom sends me some leftover cooking magazines every now and again. I appreciate them, and sometimes I find some really awesome stuff in there. Most of them have really elegant, labor-intensive recipes for exotic-sounding dishes. Imagine my surprise when I came across a recipe (and positively hilarious accompanying editorial) for mayonnaise in a recent edition of Bon Appetit.

Mayonnaise? Is there anything elegant or exotic-sounding about mayonnaise? I didn't think so, but something about the witty musings sparked my interest. One can make mayonnaise? From scratch? I don't think I even really knew what mayonnaise was made out of before this adventure: I just assumed it was a base element or something.

I went forward, botched the first batch (seriously: pour the oil in slowly), but the second one was like a little piece of creamy heaven delivered to my kitchen. I kid you not, it was 11:45 pm (what else was I going to do at quarter to midnight?), and I was so excited I cooked a chicken breast, diced some celery, green onions, and fresh dill to make a chicken salad sandwich just so I could enjoy it. It was the best sandwich I have ever had after midnight.



Homemade Mayonnaise

Ingredients

• 1 large egg yolk
• 1 1/2 teaspoon lemon juice
• 1 teaspoon vinegar
  
• 1/4 teaspoon dijon mustard
• 1/2 teaspoon salt, plus more to taste
• 3/4 cup oil (you'll want a mild-flavored oil for this)

Beat the egg yolk with the lemon juice, then add the rest of the ingredients except for the oil, and beat well together.

Now, this is where the fun begins. Start beating, and very, very slowly (almost 1 drop at a time), add about 1/4 cup of the oil. Never allow the oil to collect or pool, or it won't emulsify* correctly. After the initial oil is added, pour in the rest of the oil in a steady, thin stream. Add salt to taste and enjoy. It won't last more than just a few days, so enjoy quickly.

*I didn't know what emulsify meant, so I had to look it up: to create a mixture of two liquids that do not mix together well, such as oil and water, to which other ingredients are added to help hold the mixture together

Guacamole, revisited

In a previous post, I spent a good amount of time philosophizing about guacamole, and there I offered one interpretation. I tend to like that interpretation quite well. However, I feel that guacamole has many forms and purposes, and while the aforementioned recipe is great for topping nachos, stuffing burritos, etc., this one stands all on its own. It needs to hold no grown-up's hand. You just eat this stuff straight (well, usually with chips, but you get the idea).



Chunky Guacamole

Ingredients

• 3 large hass avocados
• 1 lime
• 1 clove garlic, minced or crushed
• 1 small jalapeño pepper, finely diced
• 1/2 red onion, chopped finely
• several sprigs fresh cilantro, chopped finely
• pepper and salt, to taste
• 1 roma tomato, chopped finely

Cut the avocados in half and scoop the flesh into a bowl. Cut the lime in half and squeeze the juice over the avocados to keep them from browning. Add the garlic, jalapeno, onion, and cilantro. Cut up the avocado flesh with a butter knife throughout, but don't mash it too much. The stirring and mixing with mash up some of the soft flesh naturally, but you'll still get nice chunks of avocado in there, too. Tasting frequently for correct seasoning (and also because it's good, and who doesn't want to taste it?). Gently fold in the tomatoes last, being careful not to crush them.

Honey Mustard Vinaigrette

This is kind of a mellow dressing for salad with bold flavors that you don't want to cover up (like Pear and Gorgonzola Salad: click here for recipe). It adds just a little 'zing' without really distracting from the main event.

This recipe makes about 1/2 cup, enough for one salad's worth.


Honey Mustard Vinaigrette

Ingredients

• 1/4 cup good-quality extra virgin olive oil
• 1 tablespoon sesame oil (you could also use walnut oil, or some other flavorful, nutty oil)
• 3 tablespoons fruity vinegar (I used raspberry white balsamic, but apple cider or something similar would be great)
• 2 tablespoons honey
• 1 scant tablespoon brown or Dijon mustard
  
• Splash of lemon juice
• Salt and pepper to taste

Put all the ingredients in a tightly sealed container and shake vigorously, or process in a food processor until smooth. Refrigerate until ready to use.

Pico de Gallo

With tomorrow being Cinco de Mayo, it's time for the entire United States of America to celebrate Mexican history. True, no one in America really knows exactly what we're celebrating on the 5th of May (contrary to popular belief, it is NOT the Mexican equivalent of the 4th of July, the USA's independence day; Mexico celebrates it's independence from Spain on September 15th and 16th). Cinco de Mayo is actually the day a small Mexican army defeated the much-larger and much better-equipped French army in the Battle of Puebla, and is now a celebration of national pride. Look there, recipes and a little history lesson.

So, even if we don't all understand the historical significance, we do all understand that Cinco de Mayo is a day for Mexican food. Thus, here is my recipe for pico de gallo. I like the freshness of this recipe, but without the heat of other salsas. If you're looking for a scorching heat experience, feel free to add jalapeños or other peppers, but this recipe is purely for the fresh taste.

As with all my recipes, the ratios here are very approximate: add more or less of whatever you want. Plus, this recipe makes a very small batch: double or triple as needed.

Pico de Gallo

Ingredients

• 2-3 Roma tomatoes
• 1 medium tomatillo
• 1/3 red onion
• Several sprigs fresh cilantro
• 1-2 cloves garlic, minced
  
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Chop all vegetables to similar-sized pieces (they will process more evenly in a shorter amount of time), and throw them into a food processor with the metal chopping blade. Process with a few short pulses until you reach your desired consistency. Test a little to make sure you got your balance of lime, salt, and garlic right and adjust as necessary. Serve as a topping for tacos, salads, or anything else.

The Golden Triangle of Guacamole

Guacamole is an art form, not just a condiment. I make a big deal about guacamole, I eat it frequently, and when I go to Mexican restaurants, I order based on what comes with a side of guac. It's one of the great pleasures of life.

It also seems like everyone on earth has their own "secret recipe." I've had guac presented as nothing more than crushed avocados, and elaborate, colorful concoctions of tomato, corn, onion, and carrot. One could almost say that guacamole is controversial. Lemon or lime? Tomatoes? Cilantro? Sour cream? Chunky or a big pile of green, creamy gloop?

I say, make it however you want. Let's rejoice in the diversity and flexibility of the avocado. However, in an attempt to guide the making of perfect guacamole, I present the following tool to help.

The golden triangle of guacamole:Similar to life, guacamole is all about achieving balance. As long as you achieve a balance right for you, who cares how you get there. Guac has three components, and suggestions for those components are included. Mix and match however you want
Freshness

• Avocado
• Tomato
  
• Cilantro
• Sour cream

Zing

• Lemon juice
• Lime juice
• Garlic
• Salt
  

Bite

• Onion
• Chili powder
• Pepper
• Green chilies
  

Experiment away, but consider the occasion. Guac must adapt. If it's a stand-alone dip, you probably want something a little more full-flavored, chunky, with vegetables (tomatoes, onion, etc.). If it's a topping for tacos or in a burrito, you'll want to to be smoother, simpler, and less in-your-face.

Now after all this theory and philosophy, let me give you my interpretation of guacamole. I would use this one for topping and stuffing, not as a dip with chips. For another, chunky version better suited for a dip, click here.


Guacamole

Ingredients

• 2 large, ripe avocados
• A large spoonful of sour cream
• The juice of 1 lime (have some more on hand, you can also use some lemon juice if it's not zingy enough)
  
• 2 cloves fresh garlic or about 1 tablespoon minced garlic
  
• Several sprigs of fresh cilantro
  
• 1 - 2 teaspoons chili powder
• Salt, to taste
• Pepper, to taste
  

Put half of one avocado, the sour cream, lime juice, garlic, several cilantro leaves, and the chili powder in a food processor and blend until very smooth.

In another bowl, smash the remaining avocado with a fork, leaving it quite chunky. Add the processed mixture and mix well, seasoning with salt (you'll probably need a good bit) and pepper. Add more of anything you think it needs until balance is achieved.