Credit: KitchenDaily
For the Salad:
1-2 tablespoons sunflower oil
14 ounces pork or veal cutlets, pounded thin
Sea salt and freshly ground black pepper
1/4 cup onion, finely chopped
1 clove garlic, crushed
1/2 cup organic chicken stock
2 tablespoons wine vinegar
2 baby cabbages, shredded
2 apples, thinly sliced
For the Dressing:
1/3 cup sunflower oil
2 tablespoons Dijon mustard
A pinch of English dry mustard
1 teaspoon honey
24 small capers
2 tablespoons flat leaf parsley, chopped
Sea salt and freshly ground black pepper, to taste
Blend the oil with the mustards and honey. Stir in the capers and parsley then season.
Directions:
1. Heat the oil then brown the cutlets in the hot oil. Remove from the heat, season then transfer to a baking dish.
2. In the same pan, soften the onion, adding more oil if necessary. Stir in the garlic then pour in the stock and vinegar, and bring to a bubble. Simmer for a minute or two.
3. Pour over the meat then bake for 5 minutes, or until just cooked but still moist. Allow to rest for 5 minutes then slice the cutlets across the grain into thin shreds. Mix with the cooking liquids. Strain the cooking liquids into a pan.
4. Add the cabbage and apple then stir-fry for a few minutes, until starting to wilt, but still slightly crisp. Mix with the dressing and shredded pork or veal then check seasoning. Serve immediately.
Sunday, September 19, 2010
Sunday, September 12, 2010
Tomato Tart
Credit: YumSugar
Since September is Tomato season, I looked around for something interesting....
INGREDIENTS:
1 head garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 Pie Dough
2 ounces Italian fontina cheese, grated (about 1/2 cup)
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch Coarse salt and freshly ground pepper
DIRECTIONS:
1. Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.
2. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
3. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
4. Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven.
5. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.
Since September is Tomato season, I looked around for something interesting....
INGREDIENTS:
1 head garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 Pie Dough
2 ounces Italian fontina cheese, grated (about 1/2 cup)
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch Coarse salt and freshly ground pepper
DIRECTIONS:
1. Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.
2. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
3. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
4. Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven.
5. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.
Sriracha Sauce aka "Rooster" Sauce
Completely forgot to add this to the archive last week....
Credit: Food52.com
INGREDIDENTS:
1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar
DIRECTIONS:
1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers.
2. Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
3. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.
4. Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!
Check the link for more options and ideas.
Credit: Food52.com
INGREDIDENTS:
1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar
DIRECTIONS:
1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers.
2. Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
3. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.
4. Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!
Check the link for more options and ideas.
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