Give Me A Minute to Abzorba the Greek

Sometimes to make something new, all you need to do is change a known thing ever so slightly. This is the foundation of sauce cookery: taking a mother sauce, changing it up by adding something new and ending up with your own creation.

I am a big fan of adding a little protein to a salad. I like the change of textures, contrasting flavours and combining hot and cold. This is nothing new. In fact, adding chicken to a Caesar Salad probably dates as far back as the original salad itself (I can't say that definitively, but you get my point).

Every so often, I get sick of lettuce. Garden Salad. Caesar Salad. Spinach Salad. Arugula Salad. Even my favourite, Mache Salad. Today's recipe is a salad without lettuce. It is not uncommon to have a salad without leaves: pasta salad, potato salad, cous cous salad, even quinoa salad. There are many. Yet, I often forget that we can go further in that. How about a good ole vegetable salad? Sounds simple and refreshing, doesn't it?

To name a salad over a culture seems a bit silly to me. But I suppose there is no way around it. We have become so ingrained with these names that it would sound silly to change it. Or would it?

Mixed Vegetable Salad That Are Really Fruit Thrown Togther With a Simple Dressing, Topped with Feta Cheese, Olives and Steak

2 Cloves of Garlic, crushed
1 English Cuke, cut in half and in semi circles
2 Large Tomatoes, cut into thin slices
1 Red Onion, jullienne
1 Red Pepper, jullienne
1 Yellow Pepper, jullienne
1 Jar of Kalamata Olives
Small Package of Feta, crumbled or grated
400 ml Olive Oil
200 ml Lemon Juice
Blend of Dried Herbs: Oregano, Sage, Rosemary
3 lbs. Fast Fry Beef, from Inside Round

In a small bowl, marinate beef with half of the herbs, drizzle of oil and let sit for 1 hour.

In another small bowl, combine remainder of the herbs and lemon juice. Quickly whisk in oil. Season to taste.

In yet another bowl, combine veggies and dressing. Place in a serving bowl of your choice and top with feta and olives.

In a frying pan, heat small amount of oil on high heat. Sear both sides of beef for 1 minute. Place on cutting board and slice thinly. Top salad with beef.

Serve immediately.

Serves 6.

A Humble Chef's tip: leave the meat whole when searing. If you slice the beef raw, you can very easily dry out the meat.

Variation: this recipe works well with white fish and, of course, chicken.

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Crunchy Sweet Corn Walnut Salad

(Click image for enlarged view)

Recently my hubby has fallen in love with salads and I was looking out for salads with different flavors. I noticed in some of them balsamic vinegar is used commonly for salads.Surprisingly he came one day with a bottle of balsamic vinegar, it looked like a wine bottle !!

So it was decided I had to make a lot of varieties of salads , so here is one recipe

Ingredients

• 1 cup sweet corn kernels
• 1 tbsp chopped spring onions
• 1/4 cup diced tomato
• 1 tbsp chopped walnuts
• 1/2 tsp olive oil
• 1/2 tsp black pepper powder
• 1/2 tsp mustard powder
• 1 tsp balsamic vinegar
• salt to taste

Preparation

Microwave the corn for 2 min and once it cools mix all the above ingredients and refridgerate for minimum half hour

Serve chilled

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Pomegranate Cucumber Sesame Salad

(Click image for enlarged view)

Pomegranates are being hailed as a super-food which can protect the heart.

Scientists in Israel have shown that drinking a daily glass of the fruit's juice can reduce the risk of cardiovascular disease.

"Pomegranate juice contains the highest antioxidant capacity compared to other juices, red wine and green tea," said Professor Michael Aviram, who led the team.

This is good news, for antioxidants are the naturally occurring substances in plants that protect the body from free radicals - 'bad' chemicals in the blood.

Free radicals alter cholesterol in a process known as oxidation, which is thought to speed up the hardening of the arteries.

In studies at the Rambam Medical Center in Haifa, the juice of the fruit was found to slow down cholesterol oxidation by almost half, and reduce the retention of LDL.

That is the 'bad' cholesterol which forms atherosclerotic lesions, the fatty deposits which narrow the arteries and lead to heart disease.

"Antioxidants can protect us against the oxidative stress in our industrialised world, such as pollution, chemicals, viruses and bacteria, and consequently cardiovascular diseases and cancer," said Professor Aviram.

Source - http://news.bbc.co.uk/2/hi/health/3937053.stm

Pomegranate Cucumber Sesame Salad

Ingredients

• 1 cup pomegranate seeds
• 1 cup chopped cucumber
• 2 tbsp chopped cabbage
• 1 tsp toasted sesame seeds
• 1/4 tsp honey
• 1/4 tsp lemon juice
• 1 tsp extra vergin olive oil
• 1/4 tsp finely chopped green chilli
• salt to taste

Procedure

In a bowl add the olive oil,honey, lemon juice, toasted sesame seeds with salt and mix nicely.

Now add the pomegranate, cabbage, cucumber and green chilli.

Toss well and serve chilled.

I am sending this salad to Pia wonderful event : Innovative Salads

and

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A Derivative Post with a Derivative Recipe

Spring is nearly here and I have yet another recipe with my favourite vegetable: asparagus. However, in my first recipe, asparagus is used to make a puree soup. The next one we use it in a pasta. Here it is cooked and used in a salad. As many of you obviously know, asparagus is best in spring because only the young shoots are eaten. Extremely healthy with a high amount of fibre, calcium and every vitamin in the alphabet.

There are three basic styles of dressings used for salads: the first is the obvious one where fat is added to an acid and emulsified, creamy dressings such as ranch or mayonaisse and, finally, cooked dressings. Like Hollandaise. I have already talked about Hollandaise in a previous post. And since asparagus is so healthy, then you are required to use something fatty to go with it. Obviously.

Hollandaise has a classic method that can be a little tricky for the first time. However, if you are adventurous, there is an alternative method. Similar to Beurre Blanc, you whip your eggs over simmering water with a pinch of sugar. Once it triples in volume, then you monter au beurre (whisk in cubed butter) and return to heat if it gets a little too cool. With this method, your hollandaise is less likely to split.

This sauce is known as Maltaise; one of the many derivatives from Hollandaise. Thanks to my Professional Cooking textbook, I am able list off some the many derivatives. Bearnaise is with a tarragon reduction. Foyot is with a hint of demi-glace. Choron uses tomato paste. Paloise is similar to bearnaise but uses mint instead of tarragon. Very nice with Leg of Lamb. Suffice to say, there are too numerous to name. Especially since nobody is really going to make any of them. Obviously.


A Bloomin' Sauce with Bloody Oranges on a Hammy Sparrow-Grass Salad

30 Asparagus Spears
3 Belgian Endives (for garnish)
1 Yellow or Orange Pepper, julienne
6 oz. Prosciutto, thinly sliced and cut into strips
1 Box of Spinach
8 Egg Yolks
Splash of White Wine
200 g Clarified Butter, warm
2 Large Blood Oranges, juiced
Pinch of Cayenne
Pinch of Paprika
Ice for Ice Bath
Salt and Pepper to Taste

In a tall pot, bring salted water to a boil. Blanch asparagus until tender. Remove and shock in ice bath. Drain and pat dry. Using prosciutto, tie up asparagus into bundles of 5.

In a frying pan, heat juice of blood orange until it comes to a boil. Remove from heat.

In a steel bowl, combine eggs with wine. Over simmering water, whisk eggs until it triples in volume; about ten minutes. Remove from heat and slowly drizzle in clarified butter while whisking vigorously. When finished, add blood orange juice and cayenne. Reserve for later.

Arrange on plates, spinach, peppers, endives and asparagus bundles. Drizzle dressing on top, garnish with paprika and serve immediately.

Variation: instead of spinach, use whatever lettuce you like. With the exception of iceberg. But lollo rosso, frisee and mache. These all work well.

A Humble Chef's tip: to clarify your butter, melt butter, remove milk solid then place in your fridge for an hour. Take out, pierce a hole and drain excess water and heat up again.

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You See What I`m Reduced To

Now that my website is up and running I am forced to update my blog as frequently as possible. Some posts may be very simple just so I can amass a good amount of them. Nonetheless, each of my recipes are still worth making (with the possible exception of the fresh pasta) and have my wife`s seal of approval. I hope the new website will increase my readership and I hope there will more comments in the comment box.

So, without further ado, here we go with our next little dish. This is one is really, really easy. It's a simple classic. It's fool proof. It's alive, afraid, a lie, a sin. It's magic, it's tragic, it`s a loss, it's a win.

Balsamic reduction is a great back-up garnish in a professional kitchen. It's cheap to make. Keeps forever. Great contrast on your plate. And it's pretty darn tasty. If it's available to you, try purchasing Vin Cotto at your fine grocer. For your reduction, just buy the cheapest balsamic vinegar you can get. Do not be fooled by fancy packaging that says it`s from Modena or something. You are about to change the taste of the vinegar so don`t bother spending your money. It`s like using expensive wine for your Red Wine Jus on your Prime Rib.

I may have explained this before but I am going to repeat: a chiffonade is a technique of cutting a large flat herb. Take several leaves of the herb (basil in this case) and layer them. Then roll it up and slice thinly. Basil can bruise easily and if chopped up, they go brown and lose their appeal.

When cutting your tomatoes, keep them evenly sliced, and not too thick and not too thin. Seems like common sense, but I`ve learned to take very little for granted when giving out recipes. Besides, in a salad, presentation is even more important because, in a restaurant, many patrons ask themselves, "Why would I order this when I can make it at home?" There is truth to that question, so, I take a little extra care in making my salads look great.

Tomato Salad with Bocconcini Cheese and Balsamic Reduction

4 Ripe Tomatoes, sliced as in photo
4 Balls of Bocconcini Cheese, cut in slices
1 Red Onion, sliced thinly
1 Bunch of Basil, chiffonade
Drizzle of Balsamic Reduction (see below for recipe)
Sea Salt to taste

On one large plate or evenly distributed over six, arrange tomatoes attractively. In other words, make nice. In between each tomato, place a slice of cheese for contrast. Randomly sprinkle onion. Randomly sprinkle the basil. Randomly drizzle the reduction. Randomly sprinkle some sea salt. Randomly give to your guests.

Serves 6.

Balsamic Reduction

500 ml of Balsamic Vinegar
Small Handful of Brown Sugar

Put in pot and reduce on low heat to one fifth its original volume. Let cool at room temp, store in an airtight container and serve whenever needed.

A Humble Chef`s Tip: the reduction will bleed quickly after you drizzle it. Do this at the last minute so the salad doesn`t become a pool of balsamic and tomato water.

Variation: Go fusion with this and add a drop of soy sauce to your reduction. Trust me, it`s not bad.

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5 Minutes To Cook Dinner? No Prob!

Having tried a no carb diet for two weeks, my inspiration has been pretty geared towards salad and cold food with a twist. Since it is summer time, you can have some variety and not have to pay an arm and a leg for the ingredients. Besides, lighter fare is usually easier to make and digest. I love rich foods but in the summer, who wants to have cream sauces or rich desserts all the time? Well, maybe some crazy French people might.

This is a salad that I would never have thought of unless I was on a restrictive diet and forced to do some research. My co-dieter found a recipe that seemed simple enough but with a little variation we turned it into something that worked for us.

When cooking vegetables, keep it simple. Blanch in boiling salted water. That's it. Don't complicate it. Also, it is important to note that when blanching any green vegetable keep the lid off. This prevents acids from condensing and dripping back into the water. Unless you want your vegetables to look like the way your mother cooked them (perhaps you feel a sort of nostalgia towards shitty looking, mushy, over cooked veg), then by all means allow the chlorophyll to bleed and consume yuck. Or, you can simply bring water to a boil, add salt, cook your vegetable no more than 4 minutes and a enjoy crunchy, tasty salad.

My tone of voice may seem slightly sarcastic, however, if you grew up the way I did hating vegetables, then you may understand my annoyance.

Vegetable Salad

2 Broccoli Crowns, cut into florets
1/2 Head of Cauliflower, florets
About a Dozen Waxed Green Beans, washed and trimmed
50 g Pinenuts, toasted
50g Dried Cranberries
150 ml Ranch Dressing (Recipe follows if you are keen)
Salt and Pepper to Taste

In a large soup pot, bring water to a boil. Add salt and taste water; it should be a little salty but not overpowering. Have an ice bath ready to refresh the cooked vegetables. Start blanching with cauliflower, then beans and finish with broccoli. They should not take more than 4 minutes to cook through. After blanching, place vegetables in ice bath and chill through. Drain and pat dry.

Place them into a large bowl and garnish with pinenuts and cranberries. Drizzle dressing and serve immediately.

Serves 4.

Ranch Dressing

250ml Mayonnaise
400 ml Sour Cream
300 ml Buttermilk
40 ml Vinegar
20ml Lemon Juice
Pinch of Worcesteshire Sauce
Small Bunch of Chives, finely chopped
20 g Garlic Powder
Salt and Pepper to Taste

In a large bowl, whip all ingredients together until mixed well.

Chill overnight.

Makes about 1 Liter.

Variation: If you feel indulgent you can change the dressing to Chantilly Dressing. Since most vegetables are over 90% water, then feel free and treat yourself. 100ml Whipping Cream whipped and folded into 400 ml of Mayo, Tobasco, Worcesteshire 1 lemon sqeezed. Mmmm.

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You Don't Make Trends With Salad

Salad is easy. If you were to enter the cooking industry without any experience, you get thrown into the cold food. Take me for instance, my first day in the industry was working at the CN Tower restaurant making Caesar Salads up the wazoo. It was the summer of SARS and the 360 had a Table D'Hote menu that had a Caesar option. My first day I made over 200 Caesars in four hours. Fun times.

Anyways, the possibilities of salads are limitless. Whatever you like. Whatever you have. Throw it together have a blast. Typically in a salad, a Chef endeavours to throw in different flavours and textures that compliment each other.

Take Salad Nicoise for example: Boiled Potatoes, Green Beans, Black Olives, Hard Boiled Eggs, Tomato Wedges, Anchovy Fillets (others may use Tuna or Sardines) with Leaf Lettuce and a Red Wine Vinaigrette. Each element in the salad has a different texture and flavour and when you put them together you have a classic salad.

I make this salad often because it uses ingredients I tend to have in my cupboard. It has classic elements that when mixed properly, leaves you with a different bite every time you dig in.

I like using Mache for my salads when I can. Also known as corn salad, lamb's lettuce or, strangely enough, lamb's tongue. It has the shape of an ear lobe and has a hazelnut flavour.

A Humble Chef's Green Salad
500g Mache, washed and drained
2 Macintosh Apples, thinly sliced
50 g Walnuts, crushed
8 Cherry Tomatoes, quatered
75 g Goats Cheese, sliced into 6 wedges
1 Starfruit for garnish(optional), thinly sliced

For the Vinaigrette:
50 ml Hazelnut Oil
50 ml Olive Oil
50 ml Apple Cider Vinegar
20 ml Honey
Dollop of Dijon Mustard
Salt and Pepper to Taste

In a large bowl, start with Mache. Arrange tomatoes around the outside. Sprinkle walnuts. In the center, place apples in a pile and top with cheese. Stand starfruit in cheese for height.

In a blender, mix honey and mustard and seasonings. Add vinegar and mix. On low speed slowly drizzle oils into blender until emulsified. Adjust to seasonings.

In the last minute before serving, drizzle vinaigrette on salad and serve immediately.

Serves 6.

A Humble Chef's Tip: Cutting Goat's Cheese can be messy and tricky. Try using waxed dental floss to make the cuts cleaner and more uniform.

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