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Tasty Bites –Salad Recipes to Go- from the Kitchen Project.  Stephen Block
 Apr 30, 2002 09:23 PDT 

<><><>Tasty Bites<><> <> From the Kitchen Project<><><>
April 30, 2002
Vol 4 # 4
Stephen Block, editor, The Kitchen Project
http://www.kitchenproject.com
step-@kitchenproject.com

Hello! Put on some coffee or tea, and let’s talk about food.

<><><>Tasty Bites<><> <> IN THIS ISSUE<><><>

CHRONICLES ON SALADS……..Chef Nouel Omamalin and Stephen Block
Creating “salads to go”
Chef Wings Choice Salad dressing
Creamy Avocado Dressing
BROCCOLI SALAD…..receiving rave reviews…..

ASK THE WEB CHEF …………..Chef Stephen Block
Do you have any lo fat salad dressing recipes?

THE SPIRIT OF GREECE ………Chef Mickey Shtamer
Greek Salad …….with Greek music …..

THE FOOD HISTORY PROJECT … Janet Clarkson and Chef Stephen Block
Famous Menu ,One of France’s most famous menu endinng in tragedy

SUSAN’S TIPS ….by Susan Doyle
Steaming artichokes …..this is a nice trick.

<><><>Tasty Bites<><><> <><><>

Add a wonderful flavor to your fresh fruit salad
Make your own super strength vanilla extract and add a few drops
The flavor is incomparable to store bought.
Order fresh Madagascar vanilla beans here ;
http://www.thewanderingchef.com/vanilla/Vanilla.htm

<>Tasty Bites<><><><> CHRONICLES ON SALADS ...<><><><><><>
SALAD RECIPES TO GO

By Chef’s Nouel Omamalin
And Stephen Block of the kitchen project staff.

Did you know?

"Salad" is from the Latin meaning salt and true salads are abundant in
organic salts. They are also abundant in vitamins.


Of all the topics on food the salad is one of the most important. It is
becoming the focus of nutrition now and I wouldn’t be surprised if it
replaces the main dish ….as far as being the focal point of a meal.

As a good project you may want to explore new Lettuces …and dressings.
Also accompaniments, such as using spinach …or the Chinese cabbages as a
lettuce.


Then the other important thing in you may want to consider is what
chef’s call Mis en Place. This means in French, everything in its place.
When you open your fridge ..you could have it look similar to a nice
deli ….waiting for you to put a quick salad together.
Having things looking attractive in your fridge is definitely

Have your greens ready to place in the mixing bowl washed and put in a
plastic storage bag .
Have your dressings and accompaniments placed nicely in plastic
containers so it doesn’t look like a jumbled mess. Every Chef will
likely tell you that setting up your staging area is 90 percent of
successful cooking. If you open your fridge it should look appetizing …



WING'S CHOICE SALAD DRESSING (reminiscent of thousand island)

A friend of mine gave me freshly harvested lettuce one time and I
couldn't help wanting to slice it into bite size pieces and pack some
for snacks. Savory dips such as My homemade and simple creamy dressing
that is similar to Thousand Island dressing, It sure does make a great
accompaniment. I even had a plate of it all for lunch. There's nothing
like juicy and crisp lettuce.

1 Cup Mayonnaise
Tomato Sauce
Olive Oil
Vinegar
Worcestershire Sauce
Salt and Pepper
Ground Garlic
Sugar

There's no specific measurement for the other ingredients. However, I
arranged it according to proportion from highest to lowest. Hence, for a
cup of mayonnaise, you may add 1/2 cup tomato sauce, 1 Tbsp Olive Oil, 1
Tbsp Vinegar, 2 Tsps Worcestershire Sauce and so on. The proportion
would depend on your own preference and taste.

AVACADO CREAM DRESSING

Tastes as good as it sounds --
INGREDIENTS
1 medium avocado, peeled and mashed
1/2 cup dairy sour cream
2 tablespoons milk
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried chervil leaves, crushed
Dash of onion powder
3 drops bottled hot pepper sauce


This salad is receiving rave reviews ……all over the country …..

BROCCOLI SALAD

1 head of broccoli , chopped into small flowers
and the stems peeled and cut into thin strips
3 strips of crisp bacon chopped
2 T salted roasted sunflower seeds
2 T raisins
½ Cup onions chopped (preferably purple or green)
¼ cup sour cream
¼ cup mayonnaise.
Salt and pepper
2 T Italian dressing
1 T sugar
Mix all ingredients and chill

<>Tasty Bites<><><><> GREEK SALAD<><><><><><>
by Mickey Shtamer

Mickey Sketches beautiful pictures to go with her recipes. To see one
for this salad go here.   
http://www.kitchenproject.com/mickey/GreekSalad3.htm
Click on the Bouzouki to hear some music to get you in the mood to cook
or listen as you eat this wonderful tasting salad .

For a printable version with Mickey’s sketch for your recipe book go
here
http://www.kitchenproject.com/mickey/greeksalad.htm


GREEK SALAD
(Salata Alinika)
By Mickey Shtamer

Ingredients: makes 4 servings

2 tomatoes - sliced
2 green bell peppers - julienne
2 cucumbers (not pealed) - sliced
2 red onions - sliced
5 1/2 Oz black kalamata olives, or Greek olives
10 1/2 Oz feta cheese - cut to cubes
1/2 cup parsley - chopped
2 Tbsp fresh thyme - chopped salt
Fresh ground black pepper
lemon juice , from 1 lemon , or 1 Tabl.
1/2 cup virgin olive oil

<>Tasty Bites<><><><>GERMAN GOODIES<><><><><><><>

Recipes from a German Grandma
Learn to make Soft baked Pretzels
http://www.kitchenproject.com/german/soft_pretzel_recipes.htm

Our German Cookbook is a nice gift , with recipes and anecdotes of a
German American Grandmother.
http://www.kitchenproject.com/html/GBcover.html

<>Tasty Bites<><><>ASK THE WEB CHEF<><><>
http://www.kitchenproject.com/AskWebChef/
name: Celesta

Question:

I need a recipes for "fat free" salad dressings....especially honey
mustard and sun-dried tomato dressings.....PLEASE!

Web Chef:

HERE IS A GREAT SITE FOR FAT FREE RECIPES
http://www.rahul.net/cgi-bin/fatfree/recipes.cgi


Here are some No Fat dressings

No Fat Honey Mustard Dressing


1 c. plain nonfat yogurt
4 tsp. Dijon mustard
2 Tbsp. honey
1 tsp. cider vinegar

Combine yogurt, honey, mustard & cider vinegar in a jar. Tighten lid &
shake
until blended. Chill 30 minutes before serving. Makes 1 cup. 69 calories
per 1/4-cup serving. 0.2 g fat. 3% fat.

FAT FREE RANCH DRESSING!

This fat free dressing is something that I have made for my family
Thousands of times and they absolutely have a fit over it.

1 tub of fat free yogurt
3 tbls of Mrs.Dash ( original)
2 tbls of any fat free mayo

Combine all ingredients in a bowl and mix well, let it chill for about
A hour and serve over any salad or use as a dip for any veggies!
(if you prefer a runny dressing, add about a 1/3 of a cup of soy milk)
And enjoy!



Recipe from Sarah Schlesinger's cookbook "500 Fat Free Recipes."

Oriental Dressing

1 clove garlic, cut in several pieces
1 c. rice vinegar (unseasoned)
1 tsp. light soy sauce
1 slice fresh ginger, cut in several pieces

Combine all ingredients, stirring well to combine. Let stand for 45
minutes.
Strain dressing. Discard ginger & garlic (or use in stir fry later).
Serves 4. 9 calories per 1/4-cup serving. 0 g fat.


<><><>Tasty Bites<><><>A MOST CELEBRATED FRENCH MENU <><><>


One of France's most celebrated Menu's was one from Chef Vatel in 1671.

François Vatel was a Swiss-born chef in 17th C France. He supervised
the kitchens of the Prince of Condé at the Chantilly Castle. In 1671 We
join Vatel's story in April 1671. In an attempt to ingratiate himself
with King Louis XIV, the Prince de Conde , now out of favor, turns to
Vatel for help. Hoping to be assigned the charge of the Dutch army,
Conde asks Vatel to prepare a three-day feast fit for a king ­ and his
court. With no exact guest list ­ though the ballpark figure is 2,000 ­
and only 15 days to prepare, Vatel, the consummate perfectionist, slaves
to make everything just so. He must recruit and train staff, organize
lodging for the invitees, arrange the evening's entertainment and cook
up three days' worth of incomparable delicacies.
Here is the dessert.


STRAWBERRY BOMBE

At first glance this seems strange - an ice-cream dish before the days
of refrigeration. Frozen creams and fruit concoctions were made back
then though, and were of course highly prized because of the difficulty
and uncertainty of their preparation when only natural climatic
conditions could be used. Vatel is credited with managing to produce
them on a banquet scale - to the amazement of the guests lucky enough to
sample them.

From the Letters of the famous aristocrat who attended the feast, Mme.
De Sevigne;

"Toward the end of the feast, his chef caused to be placed before each
guest, in silver gilt cups, what was apparently a freshly laid egg,
colored like those of Easter, but before the company had time to recover
from their surprise at such a novelty at dessert, they discovered that
the supposed eggs were delicious sweetmeats, cold and compact as
marble."

Presumably they were also glasshouse strawberries as the season could
hardly have been well under way in April.

Tragically he never got to see the dinner served , as he killed himself
from humiliation because the fish didn't arrive. It's a long story, you
can find out more here.
http://www.kitchenproject.com/history/vatel/vatelmenu2.htm

The Recipe,

1 quart, 1 liter strawberries, hulled (may use raspberries or
blackberries)
11/2 cups sugar
2 tsp. gelatin
1 Tbsp. lemon juice
1 cup whipping cream

Crush the strawberries and add the sugar. Let these stand at room
temperature for about 1/2 hour.

Soak the gelatin in 3 Tbsp. of water and then dissolve in 3 Tbsp. of
boiling water. Into this stir the berries and lemon juice. Let come to
room temperature and place the mixture in the freezer compartment.

When the mixture is just on the point of freezing whip the cream to the
point where it stands in soft peaks and fold the whipped cream gently
into the mixture. Pour the whole into a slightly dampened mold or into
individual parfait glasses and freeze. Do not store for more than 12
hours. About 30 minutes before serving transfer to the regular
refrigeration compartment.

Serves 8 - 10.

Here is the rest of the menu

Anchovies Sevigne
Melon with Parma Ham
Lobster Quenelles With Shrimp Sauce
Leg of Lamb
Vatel Duck Saluted in Madeira Wine

Find the other recipes here
http://www.kitchenproject.com/history/vatel/Vatel_Recipes.htm

<><><>Tasty Bites<><><> SUSAN’S TIPS <><><>

STEAMING ARTICHOKES

In order to insure that the artichokes steam evenly it is necessary
to keep them upright in the pan. An easy way to do that is to cut
about a ½ inch slice of onion, using your fingers to separate into
rings. Place a ring, one for each artichoke you are cooking, in the
bottom of your pan and steam as usual. The rings keep the artichokes
upright and allow them to cook evenly. It adds slightly to the flavor
as well.


To receive Susan's daily tips in your email Monday through Friday, just
send a blank email to
sus-@kitchenproject.com


   
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Thank you, and until next time....COOK SOMETHING GOOD, and share it with
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