Sunday, April 17, 2011
Friday, April 15, 2011
The dressing I use for this salad has been used in my family for many generations. The seasoning in the above picture is what gives it its unique taste. I can't remember ever finding this particular seasoning at the local grocery store, usually it is given to me from one of the matriarchs of the family or I have found it at German specialty stores. If you don't feel like going hunting and would like to replicate this particular salad I would substitute it with the standard Italian dressing packets you can find at any grocery store.
This should be a fast, do it by your taste kind of recipe. I grab a glass measuring cup fill it with a cup or less of water, crumble about a quarter of a beef bouillon cube into the water, throw it in the microwave to warm it up so it dissolves, then I add vinegar generously about a cup, chop up 2 or 3 green onions and add them in along with some cracked pepper and oil, stir it up real good with a fork and set aside. Move on to the veggies; chop up the cucumber first so you can get it soaking in the dressing while you are chopping the rest of the veggies. Chop carrots thinly, tomato wedges, and your greens. I usually pick dark greens, I think they go the best and if I have spinach in the fridge I will mix some in too. Chill or eat right away. I usually save the leftover dressing and use it the next day or leave chopped cucumber soaking in the dressing for a pickled snack the next few days. This is a very salty and vinegary salad.
Posted by Monica and Nick. at 8:48 PM
Tuesday, April 5, 2011
Posted by Monica and Nick. at 12:25 PM
Saturday, April 2, 2011
Canapes: Giant Clam Sashimi, White Soy, Wasabi, Micro Shiso; Foie Gras Mousse, Candied Kumquat, Anise Hyssop; French Breakfast Radish, Green Olive Butter, Grey Salt
First Course: Vanilla Butter Poached Lobster, Sun Choke Puree, Sunflower Sprouts, Argon Oil and Espellette
Second Course: Oak Smoked Squab, Roasted Beets, Black Trumpet Mushrooms, Micro Fennel and Pickled Strawberries
Third Course: Beef Composition; Grilled Ribeye, Braised Short Rib and Crispy Tendon, With Roasted Carrots, and Pea Tendrils
Cheese Course/ Dessert: Oregon Blue Cheese Mousse, Pistachio (Puree, Pesto and Financier), Sous Vide Rhubarb, Crumbled Hyssop Blossom
Posted by Monica and Nick. at 7:50 PM