Mimosa Salad w/ Sunflower Oil Dressing

We happened upon Rory O’Connell’s cooking show on PBS while he was making this salad.

I’ve made it twice since. So refreshing and the dressing adds the perfect finishing touch. Dressing is so good that I’ll definitely try it with other salad. This is also a salad that could be modified. For example, I added chopped tomatoes to ours. 

Russian in origin, Mimosa salad got its name because of its reminiscence of mimosa spring flowers scattered on the snow. The similarity is achieved by crumbling and scattering boiled egg yolk on the surface. The salad's popularity in the  USSR has led to the emergence of a wide variety of recipes. So obviously, the name refers to a flower and not the champagne drink!
Wright Farms Sunflower Oil is available in Abilene at C’est La Vie, Things to fall in love with.

Mimosa Salad with Sunflower Oil Dressing 4 servings

4 hand-fulls of organic mixed leaves: watercress, wild garlic, butterhead, chicory leaves, chervil sprigs, coarsely chopped spring chives, etc.

2 eggs 

16 fat Kalamata olives (or black olives if that’s all you have

1 tomato, diced (this was my addition)

12 thin Parmesan shavings or pieces

Sunflower Oil Dressing:

2 tablespoons olive oil

2 tablespoons sunflower oil (Wright Farms Sunflower Oil)

1 tablespoon balsamic vinegar (I used a light colored version)

1 small garlic clove, peeled & finely crushed

Pinch salt & pepper

1. Egg Prep: Hard boil the eggs. Remove from the saucepan immediately and cool under a cold running tap. Remove the shell and cut the hard boiled eggs in half.
2. Chop the white finely.
3. Pass the yolk through a sieve, using the back of a soup spoon to push the egg through to achieve a mimosa type effect. Keep the chopped white and sieved yolk separate.                  
4. Olive Prep: Stone the olives by gently squashing them on a chopping board with the back of a chopping knife and removing the stones.  
5. Chop the olive flesh finely and reserve.
6. Sunflower Oil Dressing: Mix the ingredients for the dressing together, taste and correct seasoning.
   
7. Salad Assembly: Place the leaves in a large bowl and dress with just enough dressing to make the leaves glisten.
8. On either a large platter or four large plates, first place a wide broken circle of the chopped olive on plate(s).
9. Divide and spread the egg white in the center of the circles of olive.
10. Top with chopped tomatoes.
    
11. Place the leaves in a light pile on top of the egg white.
12. Sprinkle the egg yolk "mimosa" on each salad.
    
13. Gently, place 3 Parmesan shavings or pieces on each salad. Serve immediately. 

Recipe without photos . . .

Mimosa Salad with Sunflower Oil Dressing   4 servings

4 hand-fulls of organic mixed leaves: watercress, wild garlic, butterhead, chicory leaves, chervil sprigs, coarsely chopped spring chives, etc.

2 eggs 

16 fat Kalamata olives (or black olives if that’s all you have

1 tomato, diced (this was my addition)

12 thin Parmesan shavings or pieces

Sunflower Oil Dressing:

2 tablespoons olive oil

2 tablespoons sunflower oil (Wright Farms Sunflower Oil)

1 tablespoon balsamic vinegar (I used a light colored version)

1 small garlic clove, peeled & finely crushed

Pinch salt & pepper

1. Egg Prep: Hard boil the eggs. Remove from the saucepan immediately and cool under a cold running tap. Remove the shell and cut the hard boiled eggs in half.
2. Chop the white finely.
3. Pass the yolk through a sieve, using the back of a soup spoon to push the egg through to achieve a mimosa type effect. Keep the chopped white and sieved yolk separate.                  
4. Olive Prep: Stone the olives by gently squashing them on a chopping board with the back of a chopping knife and removing the stones.  
5. Chop the olive flesh finely and reserve.
6. Sunflower Oil Dressing: Mix the ingredients for the dressing together, taste and correct seasoning.
7. Salad Assembly: Place the leaves in a large bowl and dress with just enough dressing to make the leaves glisten.
8. On either a large platter or four large plates, first place a wide broken circle of the chopped olive on plate(s).
9. Divide and spread the egg white in the center of the circles of olive.
10. Top with chopped tomatoes.
11. Place the leaves in a light pile on top of the egg white.
12. Sprinkle the egg yolk "mimosa" on each salad.
13. Gently, place 3 Parmesan shavings or pieces on each salad. Serve immediately. 

Pineapple Upside Down Cake

Kathy Coup's Peach Upside Down Cake receives yet another make over! Last fall I used her basic cake and brown sugar mixture but used slices of peeled apples instead of peaches. We used it for a cooking class and received rave reviews. The cake is tender and moist—the perfect base for the brown sugar glazed fruit.

Today I used canned pineapple, added walnuts to the cake batter and a little cinnamon to the brown sugar 

NOTE: This cake makes a great sweet treat for the current lock down we are now experiencing due to the COVID-19 crisis. As long as you have the basic staples and a can of fruit, you are set. And, yes, margarine can used in place of butter. Canned milk or even reconstituted dry milk can replace the whole milk I typically use.  And, a 9 or 10" cake pan could be used in place of a cast iron skillet. 

Check out the Make-Ahead tip listed at the end of the recipe. 

Pineapple Upside Down Cake    Make one 10" round cake

Dinette Cake

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup shortening (Crisco)

About 1 teaspoon vanilla or other flavoring

2/3 cup milk

1 egg or 2 whites

1/2 to 3/4 cup coarsely chopped walnuts

Fruit Topping

1 stick butter

About 1 1/2 cups brown sugar 

1/2 teaspoon ground cinnamon

6 slices or rounds of canned pineapple, drained (pineapple chunks or even crushed pineapple could be used)

6 whole walnuts

1. CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended. 
   
2. Add vanilla, milk and egg (or whites) to dry ingredients. Mix and then fold in chopped walnuts, Set aside so it’s ready to spread over pineapple mixture. 
   
3. TOPPING: Melt butter in a 10” cast iron skillet. 
4. Mix brown sugar with cinnamon. Add enough brown sugar mixture, about 1 1/2 cups, to absorb butter.
5. Arrange drained pineapple over the brown sugar mixture; place a walnut half in the center of each pineapple slice.
   
6. Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
   
7. Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a  toothpick inserted in the middle of the cake comes out clean.
8. Cool for a few minutes and then invert onto a serving plate.

MAKE AHEAD TIP: Follow step #1 above and then bag the "cake mix", label and date. It's ready to proceed to remaining steps whenever you need a quick dessert! 

Recipe without photos . . .

Pineapple Upside Down Cake    Make one 10" round cake

Dinette Cake

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup shortening (Crisco)

About 1 teaspoon vanilla or other flavoring

2/3 cup milk

1 egg or 2 whites

1/2 to 3/4 cup coarsely chopped walnuts

Fruit Topping

1 stick butter

About 1 1/2 cups brown sugar 

1/2 teaspoon ground cinnamon

6 slices or rounds of canned pineapple, drained (pineapple chunks or even crushed pineapple could be used)

6 whole walnuts

1. CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended. 
2. Add vanilla, milk and egg (or whites) to dry ingredients. Mix and then fold in chopped walnuts, Set aside so it’s ready to spread over pineapple mixture. 
3. TOPPING: Melt butter in a 10” cast iron skillet. 
4. Mix brown sugar with cinnamon. Add enough brown sugar mixture, about 1 1/2 cups, to absorb butter.
5. Arrange drained pineapple over the brown sugar mixture; place a walnut half in the center of each pineapple slice.
6. Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
7. Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a  toothpick inserted in the middle of the cake comes out clean.
8. Cool for a few minutes and then invert onto a serving plate.

Indian Butter Chicken

My sister Marla Payne discovered this recipe and it’s become one of her favorites. Her daughter made it for us recently when we were in Texas. Yum! 

Erin's Indian Butter Chicken -- I added extra black pepper!

Indian Butter Chicken    4+ servings

6 tablespoons butter, divided

2 lbs. boneless/skinless chicken thighs, cut into 1” chunks

1 yellow onion, diced

3 garlic cloves, minced

1 tablespoon garam masala

1 tablespoon fresh grated ginger

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 1/2 cups tomato sauce

2 cups heavy cream, more or less as desired

Salt & pepper

Lime & cilantro, for garnish if desired

Naan bread & basmati rice for serving

1. Add 2 tablespoon butter to a large skillet over medium-high heat; brown the pieces of the chicken on all sides. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
   
2. Melt another 2 tablespoon butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
   
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10 to 15 minutes. Keep the heat LOW. 
   
4. Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
5. Serve garnished with lime and cilantro if desired, alongside naan and rice.

Recipe without photos  . . . 

Indian Butter Chicken    4+ servings

6 tablespoons butter, divided

2 lbs. boneless/skinless chicken thighs, cut into 1” chunks

1 yellow onion, diced

3 garlic cloves, minced

1 tablespoon garam masala

1 tablespoon fresh grated ginger

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 1/2 cups tomato sauce

2 cups heavy cream, more or less as desired

Salt & pepper

Lime & cilantro, for garnish if desired

Naan bread & basmati rice for serving

1. Add 2 tablespoon butter to a large skillet over medium-high heat; brown the pieces of the chicken on all sides. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
2. Melt another 2 tablespoon butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10 to 15 minutes. Keep the heat LOW. 
4. Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
5. Serve garnished with lime and cilantro if desired, alongside naan and rice.

Praline Pecan Cookies

I should call them Texas Praline Pecan Cookies as I used fresh pecans from Seguin, TX, a gift from our friends Susan and Dale. This recipe accompanied our gift and yields buttery, nutty, delicious cookies.
Note: The recipe calls for 1 large egg but it seemed to me that our so called "large" egg was more medium sized so I used about a tablespoon of another slightly beaten egg.

Recipe and pecans came from Pale Pecan House, Seguin, TX.

Praline Pecan Cookies   About 3 dozen small cookies
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) butter
1 1/2 cups packed brown sugar
1 teaspoon vanilla
l large egg, beaten
1 cup finely chopped pecans
Pecan halves, if desired (I omitted these)

1. Position rack in middle of oven. Preheat oven to 350°. Line cookie sheet with parchment and spray lightly with pan release.
2. In large bowl, combine flour, baking powder and salt. Stir well.
   
3. In small saucepan, melt butter.
4. Remove from heat and add brown sugar and vanilla. Stir well.
   
5. Add beaten egg and stir until incorporated. (Add another tablespoon or so of beaten egg if mixture seems dry; mixture should be relatively stiff though.) 
   
6. Add the butter mixture to the dry ingredients and stir in the chopped pecan. 
   
7. Place rounded teaspoon of dough about 2" apart on cookie sheet. Press a pecan half in center of each cookie, slightly flattening it. If not using a pecan half, slightly flatten with fingers of the bottom of a glass.
   
   
   
   
8. Bake 12 minutes. Do not overtake as cookies set up as they cool and will harden if baked too long. 
   
9. Cool on a rack.
   

Recipe without photos . . .
Praline Pecan Cookies   About 3 dozen small cookies
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) butter
1 1/2 cups packed brown sugar
1 teaspoon vanilla
l large egg, beaten
1 cup finely chopped pecans
Pecan halves, if desired (I omitted these)

1. Position rack in middle of oven. Preheat oven to 350°. Line cookie sheet with parchment and spray lightly with pan release.
2. In large bowl, combine flour, baking powder and salt. Stir well.
3. In small saucepan, melt butter.
4. Remove from heat and add brown sugar and vanilla. Stir well.
5. Add beaten egg and stir until incorporated. (Add another tablespoon or so of beaten egg if mixture seems dry; mixture should be relatively stiff thoug) 
6. Add the butter mixture to the dry ingredients and stir in the chopped pecan. 
7. Place rounded teaspoon of dough about 2" apart on cookie sheet. Press a pecan half in center of each cookie, slightly flattening it. If not using a pecan half, slightly flatten with fingers of the bottom of a glass.
8. Bake 12 minutes. Do not overtake as cookies set up as they cool and will harden if baked too long. 
9. Cool on a rack.

Slow Cooker Corned Beef and Cabbage

Believe it or not, neither Barry or I had ever had Corned Beef and Cabbage so we certainly have never prepared this dish. Into the slow cooker it went yesterday. I immersed the beef in liquid and cooked on HIGH for about 4 1/2 hours, then added the veggies and cooked until they were tender - on HIGH for about 1 1/2 to 2 hours. (I prefer to add veggies near end to prevent overcooking.)
It was indeed an Irish feast on St. Paddy's Day!
Leftovers will be used today for an "Irish" Ruben Sandwich (homemade rye bread is in the oven now) and then tomorrow I'll make Corned Beef Hash.

Slow Cooker Corned Beef and Cabbage
1 corned beef  brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste

1. Trim excess fat off brisket.
   
2. Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf;  set slow cooker to HIGH. 
   
3. Cook 4 to 4 1/2 hours or until tender.
4. Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
5. Add prepped veggies + salt and pepper, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
   
6. Using a slotted spoon and spatula, transfer meat and veggies to a platter.

Recipe without photos . . .
Slow Cooker Corned Beef and Cabbage

1 corned beef  brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste

1. Trim excess fat off brisket.
2. Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf;  set slow cooker to HIGH. 
3. Cook 4 to 4 1/2 hours or until tender.
4. Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
5. Add prepped veggies + salt and pepper to taste, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
6. Using a slotted spoon and spatula, transfer meat and veggies to a platter.

Cauliflower Chowder

This hearty chowder is perfect for cool weather and it reminds me of the creamed cheesy cauliflower my mom used to make for Barry. Today we have chowder and a memory on our menu!

                        
                       


Cauliflower Chowder     Serves 6 to 8

4 slices bacon, cut into 1" pieces

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 sprigs thyme, stripped + extra for garnish

1 head cauliflower, cut into small florets

1 quart chicken broth

1 cup whole milk

1 cup grated Cheddar cheese + extra for garnish

1. In a large pot over medium heat, cook bacon until crispy. Transfer to paper towel-lined plate and drain all but 2 tablespoons of fat. 
2. To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. 
3. Stir in flour and cook 2 minutes more. 
4. Add thyme and cauliflower.
   
5. Pour in broth to a boil. Immediately reduce heat and simmer until cauliflower is fork tender, about 15 minutes, adding milk and cheese near the end. 
   
6. Season with additional salt and pepper if needed
7. Garnish with cooked bacon, cheese and extra thyme or other greens for serving. 
   

Recipe without photos . . .

Cauliflower Chowder     Serves 6 to 8

4 slices bacon, cut into 1" pieces

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 sprigs thyme, stripped + extra for garnish

1 head cauliflower, cut into small florets

1 quart chicken broth

1 cup whole milk

1 cup grated Cheddar cheese + extra for garnish

1. In a large pot over medium heat, cook bacon until crispy. Transfer to paper towel-lined plate and drain all but 2 tablespoons of fat. 
2. To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. 
3. Stir in flour and cook 2 minutes more. 
4. Add thyme and cauliflower.
5. Pour in broth to a boil. Immediately reduce heat and simmer until cauliflower is fork tender, about 15 minutes, adding milk and cheese near the end. 
6. Season with additional salt and pepper if needed.
7. Garnish with cooked bacon, cheese and extra thyme or other greens for serving. 

Noodle-style Dumplings

My idea of a dumpling is a fluffy biscuit-like ball that is dropped into broth, covered and cooked through. But I’ve noticed noodle-style dumplings on Food Network and ran across lots of recipes on Pinterest so decided to give them a try! 

I added them to chunks of cooked chicken some sautéed onions, celery and carrots, chicken broth, a bay leaf, paprika, salt and pepper. The soup was allowed to simmer so the flavors could meld and veggies could cook. Then brought I bought it to a boil and added the dumplings , , , 

Noodle-style Dumplings 

2 cups all-purpose flour
1/2 teaspoon baking powder 
1 pinch salt
2 tablespoons butter
1 cup buttermilk (sour regular milk with a teaspoon of vinegar if you don’t have buttermilk on hand)
2 quarts broth (with cooked chicken or beef and veggies + seasonings)

1. In a bowl, combine the flour, baking powder and salt.
2. Cut the butter into the dry ingredients with a fork or pastry blender.
3. Stir in the milk, mixing with a fork until the dough forms a ball.
4. Heavily flour a work surface. Roll or pat out until about 1/4-inch thick; cut the dumplings into small squares (about 2”x2”) with a knife or pizza cutter.
   
5. Place on a floured tray (could be refrigerated at this point and cooked later).
6. To cook them, bring the broth to a boil.
7. Drop the dumplings a few at a time, stirring while you add them. The extra flour on them will help thicken the broth.
8. Cook uncovered for about 15 to 20 minutes or until they not doughy tasting. 

Recipe without photos . . .

Noodle-style Dumplings 

2 cups all-purpose flour
1/2 teaspoon baking powder 
1 pinch salt
2 tablespoons butter
1 cup buttermilk (sour regular milk with a teaspoon of vinegar if you don’t have buttermilk on hand)
2 quarts broth (with cooked chicken or beef and veggies)

1. In a bowl, combine the flour, baking powder and salt.
2. Cut the butter into the dry ingredients with a fork or pastry blender.
3. Stir in the milk, mixing with a fork until the dough forms a ball.
4. Heavily flour a work surface. Roll or pat out until about 1/4-inch thick; cut the dumplings into small squares (about 2”x2”) with a knife or pizza cutter. 
5. Place on a floured tray (could be refrigerated at this point and cooked later.)
6. To cook them, bring the broth to a boil.
7. Drop the dumplings a few at a time, stirring while you add them. The extra flour on them will help thicken the broth.
8. Cook uncovered for about 15 to 20 minutes or until they not doughy tasting.