.................. Cooking with Barry & Meta: Vinegar-White Wine

Showing posts with label Vinegar-White Wine. Show all posts

Quick Pickled Red Onions — Cuisine at Home style

This quick-fix version of pickled red onions, from the latest Cuisine at Home magazine (issue #159, summer 2024), add a burst of flavor to salads (greens, pasta, potato, etc.) tacos, burgers and sandwiches, and, roasted meats. Or use them as a garnish on soups. (I did cut it in half.)

Quick Pickled Red Onions — Cuisine at Home style

1/2 pound red onions, halved & thinly sliced (about 2 cups)

1/2 cup white wine vinegar

1/2 cup water

3 tablespoons granulated sugar

2 teaspoons kosher salt

1/2 teaspoon coriander seeds

1/4 teaspoon red pepper flakes

1/2 teaspoon black peppercorns (my addition)

Place sliced onions in medium glass, ceramic or stainless steel bowl.
Combine vinegar, water and all the remaining ingredients in a small nonreactive saucepan (not aluminum), and bring to a toil over medium-high heat. Boil for 2 minutes. Remove from heat.
Pour hot vinegar mixture over onion slices. Let cool to room temperature, about 30 minutes. Transfer to an air-tight container and refrigerate for up to 1 month.

Broccoli & Carrot Salad -- variation of a classic

A new spin on a classic, this version of broccoli salad includes grated carrot and is dressed with a Dijon-based vinaigrette. Floy Bowers’ version of the recipe also leaves out the usual bacon (4 bacon slices, cooked and crumbled) + she also toasts whole walnuts that are used to garnish this colorful, tasty and healthy salad.

Broccoli & Carrot Salad About 4 servings

1/4 cup extra virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

12 oz. broccoli florets* chopped, about 2 heads*

1/2 cup grated carrots

1/3 cup sweetened dried cranberries

1/4 cup chopped red onion

1/3 cup whole walnuts, toasted (bake in oven for about 5 minutes at 350° watching carefully)

Whisk together oil, vinegar, honey and mustard in large bowl.
Add broccoli, carrots, cranberries, and onion.
Gently toss to cost. Cover and chill two hours.
Sprinkle with walnuts just before serving.

*A head of broccoli is the big flower portion at the end of broccoli stalk. But when you cut the head apart into smaller pieces and remove the thick stock, you have broccoli florets.

Carrot Salad A La Mode De Gautier

Barry pulled fresh carrots just about the time Inge Teasley and Gwyn Johnson began singing the praises of this salad. Inge then shared the recipe and I made it to accompany last night’s fish. Originally I thought the olives and eggs were a strange accompaniment but after one bite, I changed my mind. An interesting and tasty recipe that will become a staple at our house.

Carrot Salad A La Mode De Gautier 4 servings

1/4 teaspoon finely chopped garlic (about 1 small clove)

Scant 3/4 teaspoon salt (I used kosher)

1/4 cup salad/vegetable oil (preferably peanut oil)

4 teaspoons wine vinegar (I used white wine vinegar)

1/4 teaspoon Dijon mustard

½ teaspoon freshly ground black pepper

8 to 10 young, thin carrots

8 black Greek olives (I used kalamati and increased amount)

2 hard-cooked eggs, sliced

Dressing: Put the garlic in a small bowl, add the salt and press garlic with a pestle till it is well mashed. Add the oil, vinegar, mustard, and pepper. Beat with a fork or whisk; cover and set aside.
Peel the carrots. Shred them into long thin pieces using the side with round holes on a four-sided conventional kitchen grater. Shred enough carrots to make 2 firmly packed cups.
Re-beat/whisk the oil-vinegar dressing and pour on the carrots. Toss lightly together, tossing till the dressing thoroughly coats the carrots.
Pile on a platter and garnish with the olives and eggs.
Newspaper clipping of recipe — NOTE at the bottom suggests serving this salad as a "lightful" hors d'oeuvre with drinks on small plates in the living room before going into dinner.

Roasted Beet Salad with Blue Cheese & Pine Nuts + Apple Cider Vinaigrette

Fresh beets from Ted Sexton's fall garden pair deliciously with blue cheese, toasted pine nuts and Apple Cider Vinaigrette. Another wonderful reason I LOVE fall!

Roasted Beet Salad with Blue Cheese & Pine Nuts + Apple Cider Vinaigrette

8 servings

4 medium beets (1 1/2 pounds total), scrubbed & trimmed but with about 1” of rthe root intact, unpeeled

About 1/4 cup Apple Cider Vinaigrette (recipe follows)

2 tablespoons finely chopped fresh parsley

8 handfuls mixed salad greens

1/2 cup crumbled blue cheese

1/2 cup toasted pine nuts (spread out on tray and bake @ 350° for 5 to 8 minutes until golden brown -- watch carefully)

Preheat oven to 450°.
Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes.
Let cool. Rub beets with paper towels to remove skins and cut into cubes.  
Toss beets with about /4 cup Apple Cider Vinaigrette and parsley and allow to marinate if time allows.
Fill a platter (or individual salad plates if preferred) with salad greens.
Top greens with marinated beets, blue cheese and toasted pine nuts.
Add enough Apple Cider Vinaigrette to coat salad greens . . . or pass the salad dressing if preferred.

Apple Cider Vinaigrette

1/4 cup apple cider

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons agave syrup

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup canola oil

1 1/2 tablespoons minced onions

Combine first 6 ingredients in a small bowl, stirring with a whisk.
Gradually add oil, stirring constantly with a whisk.
Stir in minced onions and refrigerate until ready to use.

Recipe without photos . . .