Posts Tagged ‘SALAD’

Here in Southern New England, the most popular brand of chicken salad is called Willow Tree. They’ve made it for over 50 years, and people crave it like crack. And it’s good: moist and “mayonnaisey”.

But I’ve never been a fan of “secret” ingredients, and Willow Tree is full of ’em, so my task was to make something that was as good as Willow Tree, with known ingredients. I got close…real close! As always, I use pastured chicken and organic veggies when possible. And since I use chicken breasts only, I found that boiling the breasts in stock instead of water keeps the meat more flavorful.

Another option: I like to roast a whole chicken, devouring the dark meat, then using the breast meat for the chicken salad. I use the carcass and scraps for chicken stock. Nothing goes to waste!

image

1.5 lbs boneless skinless chicken breasts
4 pints salt-free chicken stock (I use home-made)
1/2 cup mayonnaise (I live on Hellman’s)
1/4 cup finely chopped celery
2 tablespoons finely chopped Vidalia onion
1 teaspoon light brown sugar
1/2 teaspoon salt
1/8 teaspoon granulated garlic
1/8 teaspoon black pepper

Heat the chicken stock in a large pot. Bring it to a boil and add the chicken breasts. Bring it to a boil again, then simmer uncovered for about 7 minutes.

Turn the heat off, cover the pot with a lid, and let the breasts sit in the pot for 10 minutes to cool a bit. After 10 minutes, remove the breasts to a cutting board. Save the chicken stock for another use, like soup. (See below.)

Meanwhile, in a large bowl, combine the mayonnaise, celery, onion, brown sugar, granulated garlic, salt and pepper. Mix them thoroughly to combine.

When the chicken has cooled, shred or chop the breast meat into bite-sized pieces and then transfer it into the bowl with the mayonnaise mixture. Mix thoroughly and chill before serving.

I love my chicken salad on a Martin’s Long Roll.

 

BONUS: I don’t waste the chicken stock left over in the pot. I chop some carrots, celery and onion and throw them in there. I reserve some of the chicken breast meat–just a bit–and throw it in there, too. I add a little salt and pepper, and a pinch of dried Bouquet Garni. I bring it to a boil, then reduce the heat to a simmer and cook until the veggies are al dente. Pasta or potatoes optional. Makes an awesome chicken soup!

If you want to freeze the soup, I would leave the potatoes or pasta out, adding them only when reheating the frozen soup. That keeps them from getting mushy.

For my family, a Caesar salad is the only salad to serve on special occasions. But it all starts with a little history…

If someone told me that the classic Caesar salad was invented in Tijuana, Mexico, I’d say they were crazy. But that’s one bizarre truth in the creation of one of the world’s most iconic salads.

Famous restaurateur, Caesar Cardini, ran a restaurant in San Diego back in the early 1900’s. But when Prohibition hit the states, he opened another location in Mexico…Tijuana, to be exact, luring many of the day’s Hollywood stars across the border. They could gamble in Mexico, and they could feast on food and alcohol at Cardini’s.

The story goes that one July 4th, they were running out of food, and thinking quickly, Cardini created a salad at the spur of the moment, using only the ingredients he could find in the kitchen. Having the chef assemble the salad tableside meant it came with a grand performance, and word quickly spread of the incredible “Caesar salad.” (Cardini named it after himself.) Cardini’s is still at its original Tijuana location, and they serve thousands of Caesar salads, with a flamboyant tableside show, to tourists.

Though Cardini didn’t believe anchovies should be in his salad (they say Worcestershire was used instead), anchovies were eventually added when his brother, Alex, tweaked the recipe years later. (The Worcestershire was removed.)

It needs to be said that raw egg yolks are used in Caesar salad, and if you’re not comfortable using them because of salmonella concerns, you shouldn’t. Sometimes coddled eggs (slightly boiled) are used. Some stores, though not many, sell pasteurized eggs in the shell. I haven’t had a chance to use them–or even find them. Many recipes contain a variety of egg substitutes. But for me, it ain’t a Caesar without raw egg, so I’m willing to take my chances.

This Caesar recipe remains the best I’ve ever had.

 

The ingredients.

 

The first really important ingredient to get is a wooden bowl. No other bowl will do. We have an old wooden bowl at home with almost mystical properties that is used for nothing but our Caesar salad, and I have to say that it makes all the difference in the world.

 

The mystical wooden bowl. Years of Caesar salads have given it a special seasoning.

 

Once you have the bowl, what matters most is the freshest, best quality ingredients you can find: farm-fresh eggs, not supermarket ones…Parmigiano Reggiano, not generic Parmesan. The best quality extra virgin olive oil. Fresh lemon juice. Freshly cracked black pepper. High-quality anchovies. And organic Romaine lettuce. (Organic bibb or leaf lettuces make great substitutes.)

After that, it’s all about the love.

 

The process begins…

 

4 raw egg yolks
8 oz. good quality extra virgin olive oil
2 tablespoons Dijon mustard
fresh garlic (optional…see below)
1 1/2 teaspoons black pepper
4 anchovies
the juice of 1 lemon
4 oz. grated Parmigiano Reggiano cheese
2 large heads organic Romaine lettuce, washed, stems removed, torn by hand

Place the egg yolks in the wooden bowl and whisk them until well mixed.

While whisking the yolks, pour the olive oil in the bowl VERY SLOWLY, whisking all the time, never stopping. Keep pouring the olive oil slowly until you’ve whisked all of it into the eggs and you get a beautiful emulsion.

Keep whisking and add the Dijon mustard, then the black pepper. You might need someone to hold the bowl for you as you whisk. Or…place a wet kitchen towel under the bowl to stabilize it.

In a separate small bowl, mash the anchovies with a fork–even better, use a mortar and pestle, if you have one. Don’t leave any chunks. Slowly add the mashed anchovies to the wooden bowl, mixing them in with the whisk to combine the ingredients. You want them to dissolve completely in the dressing.

Once the dressing has reached its desired consistency, add the lemon juice and whisk some more.

When it’s all mixed together, dip a finger in the dressing and give it a taste. Does it need more lemon juice to cut the oil? Slice a second lemon and add a little. Taste again. Enough black pepper? There should be enough salt from the anchovies and the cheese is still to come.

If you think you’ve “got it,” sprinkle in the Parmigiano Reggiano, whisking slowly. Then add the Romaine leaves to the salad bowl and toss gently to coat the lettuce.

When serving, top each salad serving with a little more cheese. Extra anchovies are optional.

 

 

If you’re saying “where’s the garlic?” …you’re right. Every good Caesar needs some. This recipe would use about 1 teaspoon of fresh, finely chopped garlic, added after the mustard. If I’m cooking alone, I always add the garlic. But we have people in our household that are allergic to garlic, so when family is here, we leave it out. The flavors of the dressing are so deliciously intense, you’ll be surprised how good it is without it!

Growing up in NY, I was introduced to smoked whitefish, herring, and lox at an amazing deli just down the road from my parents’ house. My wife’s family from the Upper Peninsula of Michigan, meanwhile, caught the whitefish, herring and salmon and smoked it themselves.

Smoked whitefish may be a bit hard to find, and it could get expensive if you buy it from your local deli. But sometimes big membership stores like BJ’s will sell whole smoked whitefish. (They also sell already-made whitefish salad, but don’t buy that…it’s all mayonnaise and fish leftovers.)

My in-law’s recipe calls for dill pickle relish, but I went with capers instead. Both work well.

 

Remove every bit of meat. Double-check for bones!

Remove every bit of meat. Double-check for bones!

 

1/2 whole smoked whitefish, meat removed
1/2 cup mayonnaise
1/4 cup finely chopped Vidalia onion
1 tablespoon capers, finely chopped
1 tablespoon freshly squeezed lemon juice
1 hard-boiled egg, finely chopped
Freshly ground pepper
Pinch of sea salt (I like Fleur de Sel)

 

 

Remove the meat from the smoked whitefish carefully, making sure all the small bones have been removed. Double-check to make sure you’ve done this really well. It pays to be really meticulous with this job so that you (or your guests) don’t gag on a fish bone later!

 

Place all the whitefish meat in a bowl.

Combine all the other ingredients with the fish, mixing thoroughly using a fork. (Try not to mush it up too much!)
The standard way is to serve it with crackers. But there’s nothing wrong with slathering it onto an everything bagel! Or…if you have guests…slice everything bagels as thin as you can and toast them until they’re crisp like crackers. Then serve them on the side.
image
Here’s a shot of the real deal straight out of the smoker, at a fish store in Mackinaw City, Michigan, on the way to the Upper Peninsula. Man, that was some good eatin’!
image

Growing up in NY, I was introduced to smoked whitefish, herring, and lox at an amazing deli just down the road from my parents’ house. My wife’s family from the Upper Peninsula of Michigan, meanwhile, caught the whitefish, herring and salmon and smoked it themselves.

Smoked whitefish may be a bit hard to find, and it could get expensive if you buy it from your local deli. But sometimes big membership stores like BJ’s will sell whole smoked whitefish. (They also sell already-made whitefish salad, but don’t buy that…it’s all mayonnaise and fish leftovers.)

 

Remove every bit of meat. Double-check for bones!

Remove every bit of meat. Double-check for bones!

 

1/2 whole smoked whitefish, meat removed
1/2 cup mayonnaise
1/4 cup finely chopped Vidalia onion
1 tablespoon capers, finely chopped
1 tablespoon freshly squeezed lemon juice
1 hard-boiled egg, finely chopped
Freshly ground pepper
Pinch of sea salt (I like Fleur de Sel)

 

Remove the meat from the smoked whitefish carefully, making sure all the small bones have been removed. Double-check to make sure you’ve done this really well. It pays to be really meticulous with this job so that you (or your guests) don’t gag on a fish bone later!

Place all the whitefish meat in a bowl.

Combine all the other ingredients with the fish, mixing thoroughly using a fork. (Try not to mush it up too much!)
The standard way is to serve it with crackers. But there’s nothing wrong with slathering it onto an everything bagel! Or…if you have guests…slice everything bagels as thin as you can and toast them until they’re crisp like crackers. Then serve them on the side.
image
Here’s a shot of the real deal straight out of the smoker, at a fish store in Mackinaw City, Michigan, on the way to the Upper Peninsula. Man, that was some good eatin’!
image

BEET AND QUINOA SALAD

Posted: October 9, 2021 in beets, Food, Recipes
Tags: , , , ,

Why was it that I could only find a great beet salad in a restaurant? Was there some secret to making one? Well, after some experimentation, I came up with a beet salad that I really enjoy…and it’s easy to put together ahead of time if you have guests coming over for dinner.

Sometimes I skip the arugula and just go for a bowl like this…

2 cups cooked quinoa
1/2 lb. beets, cooked and sliced
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 teaspoon sugar
1/2 clove garlic, through a press
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 scallion, finely minced
2 cups baby arugula (optional)
5 oz. feta cheese, crumbled

Prepare the quinoa according to the package instructions. I like to substitute half of the water with homemade chicken stock.

While the quinoa is cooking, combine the olive oil, vinegar, sugar, garlic, salt and pepper in a separate bowl.

Once the quinoa has cooked, place it in a bowl and add half of the dressing, mixing gently with a fork to fluff up the quinoa. Place it in the fridge to cool completely.

I like to use the product LoveBeets, available in any supermarket. The beets come fully cooked and peeled, ready to slice.

Chop the beets to the size you like and place them in the bowl of quinoa. Add the scallions, arugula and cheese. Toss to combine.

When the mixture has cooled down, give it a taste and add more of the dressing if needed. This tastes great at room temperature as well.

This is a simple salad you want to make now, while corn and tomatoes are still in season, but I’ve found that frozen organic corn and greenhouse tomatoes work pretty darn well.

2 lbs. fresh or frozen organic corn
1 container grape tomatoes, chopped
1 small red onion, finely chopped
6 oz. mild crumbled cheese, like cotija or feta
1 package (5 oz.) organic baby arugula
1 teaspoon Fleur de Sel
1 teaspoon black pepper
1 tablespoon capers, drained
2 teaspoons white balsamic vinegar
2 tablespoons extra virgin olive oil

If you’re using fresh corn, remove it from the ears, then pan sauté it  in a little olive oil, but leave it nice and crisp. If you can roast the ears of corn over some coals, even better. If you’re using frozen corn, pan sauté in a little olive oil. Set the corn aside to cool.

Mix the corn with all the other ingredients in a bowl. Cover and refrigerate.

Right before serving, taste and season it again, mixing well. I think it’s best a little cooler than room temperature.

For my family, a Caesar salad is the only salad to serve on special occasions. But it all starts with a little history…

If someone told me that the classic Caesar salad was invented in Tijuana, Mexico, I’d say they were crazy. But that’s one bizarre truth in the creation of one of the world’s most iconic salads.

Famous restaurateur, Caesar Cardini, ran a restaurant in San Diego back in the early 1900’s. But when Prohibition hit the states, he opened another location in Mexico…Tijuana, to be exact, luring many of the day’s Hollywood stars across the border. They could gamble in Mexico, and they could feast on food and alcohol at Cardini’s.

The story goes that one July 4th, they were running out of food, and thinking quickly, Cardini created a salad at the spur of the moment, using only the ingredients he could find in the kitchen. Having the chef assemble the salad tableside meant it came with a grand performance, and word quickly spread of the incredible “Caesar salad.” (Cardini named it after himself.) Cardini’s is still at its original Tijuana location, and they serve thousands of Caesar salads, with a flamboyant tableside show, to tourists.

Though Cardini didn’t believe anchovies should be in his salad (they say Worcestershire was used instead), anchovies were eventually added when his brother, Alex, tweaked the recipe years later. (The Worcestershire was removed.)

It needs to be said that raw egg yolks are used in Caesar salad, and if you’re not comfortable using them because of salmonella concerns, you shouldn’t. Sometimes coddled eggs (slightly boiled) are used. Some stores, though not many, sell pasteurized eggs in the shell. I haven’t had a chance to use them–or even find them. Many recipes contain a variety of egg substitutes. But for me, it ain’t a Caesar without raw egg, so I’m willing to take my chances.

This Caesar recipe was introduced to me by my wife, and remains the best I’ve ever had.

The ingredients.

The first really important ingredient to get is a wooden bowl. No other bowl will do. We have an old wooden bowl at home with almost mystical properties that is used for nothing but our Caesar salad, and I have to say that it makes all the difference in the world.

The mystical wooden bowl. Years of Caesar salads have given it a special seasoning.

Once you have the bowl, what matters most is the freshest, best quality ingredients you can find: farm-fresh eggs, not supermarket ones…Parmigiano Reggiano, not generic Parmesan. The best quality extra virgin olive oil. Fresh lemon juice. Freshly cracked black pepper. High-quality anchovies. And organic Romaine lettuce. (Organic bibb or leaf lettuces make great substitutes.)

After that, it’s all about the love.

The process begins…

4 raw egg yolks
8 oz. good quality extra virgin olive oil
2 tablespoons Dijon mustard
fresh garlic (optional…see below)
1 1/2 teaspoons black pepper
4 anchovies
the juice of 1 lemon
4 oz. grated Parmigiano Reggiano cheese
2 heads organic Romaine lettuce, washed, stems removed, torn by hand

Place the egg yolks in the wooden bowl and whisk them until well mixed.

While whisking the yolks, pour the olive oil in the bowl VERY SLOWLY, whisking all the time, never stopping. Keep pouring the olive oil slowly until you’ve whisked all of it into the eggs and you get a beautiful emulsion.

Keep whisking and add the Dijon mustard, then the black pepper.

In a separate small bowl, mash the anchovies with a fork–even better, use a mortar and pestle, if you have one. Don’t leave any chunks. Slowly add the mashed anchovies to the wooden bowl, mixing them in with the whisk to combine the ingredients. You want them to dissolve completely in the dressing.

Once the dressing has reached its desired consistency, add the lemon juice and whisk some more.

Whisking slowly, sprinkle in the Parmigiano Reggiano.

When it’s all mixed together, dip a finger in the dressing and give it a taste. Does it need more lemon juice to cut the oil? Slice a second lemon and add a little. Taste again. Is the tartness of the cheese dancing on your tongue? If not, grate more and add a little more. Enough black pepper? There should be enough salt from the anchovies and cheese.

If you think you’ve “got it,” add the Romaine leaves to the salad bowl and toss gently to coat the lettuce.

When serving, top each salad serving with a little more cheese. Extra anchovies are optional.

If you’re saying “where’s the garlic?” …you’re right. Every good Caesar needs some. This recipe would use about 1 tablespoon of fresh, finely chopped garlic, added after the mustard. If I’m cooking alone, I always add the garlic. But we have people in our household that are allergic to garlic, so when family is here, we leave it out. The flavors of the dressing are so deliciously intense, you’ll be surprised how good it is without it!

Here in Southern New England, the most popular brand of chicken salad you can buy is called Willow Tree. They’ve made it for over 50 years, and people crave it like crack. And it’s good: moist and “mayonnaisey”.

But I’ve never been a fan of “secret” ingredients, and Willow Tree is full of ’em, so my task was to make something that was as good as Willow Tree, with known ingredients. I got close…real close! As always, I use pastured chicken and organic veggies when possible. And since I use chicken breasts only, I found that boiling the breasts in stock instead of water keeps the meat more flavorful.

Another option: I like to roast a whole chicken, devouring the dark meat, then using the breast meat for the chicken salad. I use the carcass and scraps for chicken stock. Nothing goes to waste!

image

1.5 lbs boneless skinless chicken breasts
4 pints salt-free chicken stock (I use home-made)
1/2 cup mayonnaise (I live on Hellman’s)
1/4 cup finely chopped celery
2 tablespoons finely chopped Vidalia onion
1 teaspoon light brown sugar
1/8 teaspoon granulated garlic
1/2 teaspoon salt
1/8 teaspoon black pepper

Heat the chicken stock in a large pot. Bring it to a boil and add the chicken breasts. Bring it to a boil again, then simmer uncovered for about 7 minutes.

Turn the heat off, cover the pot with a lid, and let the breasts sit in the pot for 30 minutes. After 30 minutes, remove the breasts to a cutting board and allow them to cool. Save the chicken stock for another use, like soup. (See below.)

Meanwhile, in a large bowl, combine the mayonnaise, celery, onion, brown sugar, granulated garlic, salt and pepper. Mix them thoroughly to combine.

When the chicken has cooled, shred the breast meat into bite-sized pieces and then transfer it into the bowl with the mayonnaise mixture. Mix thoroughly and chill before serving.

I love my chicken salad on a Martin’s Long Roll.

BONUS: I don’t waste the chicken stock left over in the pot. I chop some carrots, celery and onion and throw them in there. I reserve some of the chicken breast meat–just a bit–and throw it in there, too. I add a little salt and pepper, and a pinch of dried Bouquet Garni. I bring it to a boil, then reduce the heat to a simmer and cook until the veggies are al dente. Pasta or potatoes optional. Makes an awesome chicken soup!

If you want to freeze the soup, I would leave the potatoes or pasta out, adding them only when I’m reheating the frozen soup. That keeps them from getting mushy.

What did a girl from Michigan, with family in the Upper Peninsula, have in common with a guy who grew up on Long Island in a mostly Jewish community? Well…smoked whitefish, for one thing!

Growing up in NY, I was introduced to smoked whitefish, herring, and lox at an amazing deli just down the road from my parents’ house. My wife’s family from the Upper Peninsula of Michigan, meanwhile, caught the whitefish, herring and salmon and smoked it themselves.

My Yooper father-in-law showed me how to properly remove the meat cleanly from the smoked whitefish, and then, when he wasn’t looking, I took his recipe for smoked whitefish salad and I tweaked it.

Smoked whitefish may be a bit hard to find, and it could get expensive if you buy it from your local deli. But sometimes big membership stores like BJ’s will sell whole smoked whitefish. (They also sell already-made whitefish salad, but don’t buy that…it’s all mayonnaise and fish leftovers.)

 

Remove every bit of meat. Double-check for bones!

Remove every bit of meat. Double-check for bones!

 

1/2 whole smoked whitefish, meat removed
1/2 cup mayonnaise
1/4 cup finely chopped Vidalia onion
1 tablespoon capers, finely chopped
1 tablespoon freshly squeezed lemon juice
1 hard-boiled egg, finely chopped
Freshly ground pepper
Pinch of sea salt (I like Fleur de Sel)

 

Remove the meat from the smoked whitefish carefully, making sure all the small bones have been removed. Double-check to make sure you’ve done this really well. Place all the whitefish meat in a bowl.

Combine all the other ingredients with the fish, mixing thoroughly using a fork. (Try not to mush it up too much!)
Serve with crackers, or my favorite: a toasted everything bagel from New York!
image
Here’s a shot of the real deal straight out of the smoker, at a fish store in Mackinaw City, Michigan, on the way to the in-laws’ house in the Upper Peninsula. Man, that was some good eatin’!
image

What did a girl from Michigan, with family in the Upper Peninsula, have in common with a guy who grew up on Long Island in a mostly Jewish community? Well…smoked whitefish, for one thing!

Growing up in NY, I was introduced to smoked whitefish, herring, and lox at an amazing deli just down the road from my parents’ house. My wife’s family from the U.P., meanwhile, caught the whitefish, herring and salmon and smoked it themselves.

Now we share our mutual love of smoked fish at home in Rhode Island. My Yooper father-in-law showed me how to properly remove the meat cleanly from the smoked whitefish, and then, when he wasn’t looking, I took his recipe for smoked whitefish salad and I tweaked it.

Remove every bit of meat. Double-check for bones!

Remove every bit of meat. Double-check for bones!

 

1/2 whole smoked whitefish, meat removed
1/2 cup mayonnaise
1/4 cup finely chopped Vidalia onion
1 tablespoon capers, finely chopped
1 tablespoon freshly squeezed lemon juice
1 hard-boiled egg, finely chopped
Freshly ground pepper
Pinch of sea salt (I like Fleur de Sel)

 

Remove the meat from the smoked whitefish carefully, making sure all the small bones have been removed. Double-check to make sure you’ve done this really well. Place all the white fish meat in a bowl.

Combine all the other ingredients with the fish, mixing thoroughly using a fork. Serve with crackers, or my favorite: a toasted everything bagel from New York!
image
Here’s a shot of the real deal straight out of the smoker, at a fish store in Mackinaw City, Michigan, on the way to the in-laws’ house in the Upper Peninsula. Man, that was some good eatin’!
image