Salade Nicoise

Salade Nicoise

From Great Dinners from Life

Serves 6

2 pounds potatoes, boiled and sliced (I cut into chunks)

2 cups cooked cut green beans

1 cup cooked artichoke hearts

3 cups garlic dressing (recipe below)

Salad greens

1 large onion (I used red)

3 7-oz cans of tuna, drained and broken into chunks (I didn't add)

1 pint cherry tomatoes

1 cup pitted black olives

6 hard-cooked eggs, quartered

1 large green pepper, cut in rings (I didn't add)

1/2 cup canned or bottled red pepper strips (I didn't add)

2 2-oz cans rolled anchovies with capers (I definitely didn't add)

1/4 cup chopped fresh parsley or 1 T dried  (I forgot)

Combine the potatoes, beans, artichoke hearts and onion with the garlic dressing.  Marinate the mixture in the refrigerator for a couple of hours.  (If you don't have room it can sit on the counter for 2 hours.) Stir gently two or three times.  To serve, line a salad bowl with greens.  Drain the marinated vegetable, keeping the dressing for use later, and spoon them onto the greens.  Put the tuna in the middle of the bowl and arrange the tomatoes, olives, eggs, red and green peppers, and anchovies around it.  Sprinkle lightly with parsley.  Pass the dressing at the table or sprinkle a little onto the salad just before you serve it. 

Garlic Dressing

2 cups olive oil

1/2 cup tarragon vinegar

1/4 cup fresh lemon juice

2 cloves garlic, crushed

1 T. dry mustard

1 t. sugar

1 T. salt

Freshly ground black pepper

Combine mustard, sugar, salt and a generous amount of pepper,  Mix in garlic.  Add vinegar and lemon juice and stir thoroughly.  Add oil and mix well.  (tip:  whisk while slowly pouring in the oil) Stir or shake vigorously just before using.  Makes about 3 cups. 

Old Cold Fish

Leftover fish never gets eaten.  Potatoes and bacon can fix that.  They can fix just about anything. 

Salmon Hash with Poached Eggs

From Food and Wine

Serves 4

1 pound small Yukon Gold potatoes
4 slices of bacon
2 tablespoons unsalted butter
1 small red onion, finely chopped
3/4 pound cooked skinless salmon fillet, flaked
2 tablespoons snipped chives
Salt and freshly ground pepper
4 eggs
Hot sauce, for serving

Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks.
In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then crumble.
Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring occasionally and gently mashing the potatoes until browned in spots, about 8 minutes. Add the bacon, salmon and chives; season with salt and pepper. Cook just until the salmon is heated through.
Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into individual bowls and add them to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes.
Using a slotted spoon, carefully lift the eggs out of the water; blot dry with paper towels. Spoon the hash onto plates, top with the eggs and serve right away. Pass hot sauce at the table.

Easy Poached Eggs

From Bon Appetit

Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it's completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg to a plate.

Ooey, Gooey Spinach

I have decided its not me.  Its the fault of the spinach.

Spinach and Scallion Dutch Baby

From Food and Wine

Serves 6-8

1 pound baby spinach
4 large eggs
1 cup milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
Pinch of freshly grated nutmeg
4 tablespoons unsalted butter
4 large scallions, thickly sliced
2 tablespoons freshly grated Parmesan cheese

Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.

Make Ahead:  The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.

Perfect Poached Eggs

Poached Eggs
From Bon Appetit

Fill a 1-cup microwaveable bowl or cup with 1/2 cup water. I tried different bowls and cups and a cereal bowl worked the best for my microwave. Gently crack an egg into the water, making sure it's completely submerged. Add more water if necessary. Cover with a saucer. Microwave on high for about 1 minute, or until the white is set but the yolk is still runny or to desired doneness. The time will depend upon your microwave. Remember it will still cook if you leave it in the hot water. Use a slotted spoon to transfer the egg to a plate.

A Winter Breakfast

Oeufs en Cocotte
aka shirred eggs
aka baked eggs

From whatscookingamerica.net
Preheat oven to 325° F.

For each serving, lightly butter an individual oven-proof baking dish or ramekin.

Break one or two eggs into each dish. Season with salt and pepper. Spoon 1 tablespoon milk or cream over eggs (skim milk, low-fat milk, half and half, or light cream may be substituted). Spooning a liquid over the eggs can help prevent drying out.

Bake in preheated oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard.

Serve immediately.

Variations:
Top before baking with:
Shredded cheese
Chopped ham
Salsa
Minced chives or herbs

You can bake eggs nestled in other foods such as rice, vegetables or sauces. These foods should be heated before the eggs are added for faster and more even cooking. Make indentations in the heated with the back of a spoon, about a 2-inch diameter. Place the egg in the indentation.

Scones

2 cups all purpose flour
3 tablespoons sugar
1 T baking powder
6 T chilled butter
1/4 cup chopped nuts, toasted (optional)
1 beaten egg
1/2 cup half and half or light cream
1 T half and half or light cream
2 tsp sugar
Serve with butter and jam, creme, clotted creme or creme fraiche

Preheat oven to 400.

Combine flour, the 3 T sugar, baking powder, and 1/4 tsp salt. Cut in butter. If desired, stir in nuts. Combine egg and 1/2 cup half and half; add to dry mixture. Stir just till moistened.

Turn dough onto a floured surface. Knead 12 to 15 strokes or till nearly smooth. Pat or lightly roll to 1/2 inch thickness. Cut with a 2 and 1/2 to 3 inch cutter.

Place scones 1 inch part on an ungreased baking sheet. Brush tops with 1 T half and half or put an indent in the middle of the scone and pour a splash of cream into the indent. Sprinkle with 2 tsp sugar. Bake in a 400 degree oven for 12 to 15 minutes or till golden. Remove from baking sheet and cool on a wire rack for 5 minutes. Serve warm. Makes 10 to 12 scones.

Nutrition Facts per scone: 187 cal, 9 g total fat (5 g sat fat), 45 mg chol, 244 mg sodium, 23 g carbo, 1 g fiber, 3 g protein

Pepperoni Jerky

A few months ago I bought some natural pepperoni. It has turned into jerky. Then T tells me she made omelets last night with cheese, tomatoes, fresh spinach, mushrooms, and pepperoni. Pepperoni?! Omelets all around!

Tomatoes That Look Like Prunes

I have some old marinated dried Roma tomatoes. Quite a bit actually. Fifty cents a jar! Who could resist? I can't even remember when I bought them. I am going to use some to make this tomato tart instead of drying my own. Oh and I get to get rid of some puff pastry that needs to be used. And some goat cheese.

Oven-Dried Tomato Tart with Goat Cheese and Black Olives

Bon Appétit

Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling. yield: Makes 6 to 8 servings

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 6 medium tomatoes or large romas, cored, halved crosswise, seeded
• 2 small garlic cloves, thinly slivered
• 2 tablespoons minced fresh thyme, divided

• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

• 1 cup coarsely grated whole-milk mozzarella cheese
• 1/2 cup soft fresh goat cheese (about 4 ounces)
• 2 large eggs
• 1/4 cup whipping cream
• 1/3 cup oil-cured black olives, pitted
• 2 tablespoons freshly grated Parmesan cheese

Preparation

Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.