sorry I have been cooking but not posting. more family (Alsatian) recipes to come.
do try Ina Gartens sundried tomato pasta salad... it was very good.
Wednesday, July 24, 2013
Thursday, June 13, 2013
Martha Stewarts Pate Brisee/my mom's quetsches Kueche (plum)
The first cookbook I ever bought was Martha Stewarts first entertaining book. I devoured that book from the front cover to the back until it finally fell apart on me. I wanted to be Martha! Her recipes always turned out for me and I loved that she had the organization skills, the consistency and the focus to cook the way she did for others. (the other crust I love is my dear sis in law's... I have decided to just enjoy her pies as I could never copy them or give her crust and pie justice.
Plum tarte recipe: I had only 8 plums of two colors and I realized they may go to waste if not used in the next couple days, so I made Pie!!!
Martha's Pate brisee I make the crust, split in half and chill in plastic wrap for 1/2 an hour, I roll the pastry between 2 pieces of parchment paper (with a bit of flour on the paper and lightly shake off before using. Then I lay the dough on the pie pan ) or you can roll the dough on the counter that is lightly floured. When rolling out the dough only roll in one direction and do a quarter turn - this way you get a nice circle. Place the dough in the tin and gently fit and cut about 1/2" to 3/4" away from rim. I fold the crust under and gently press it into the fluting of the tarte pan. Place in refrigerator another 15 minutes or until you have your filling ready. Before filling take a fork and make a couple fork marks on the bottom of the tarte
My mother's, grandmothers way of making a tart.
Put oven to 350 degrees
have rack in oven at the center of the oven
-cut your plums (I had 8) into wedges (I then lay them on a paper towel as plums release a lot of juice) then put in bowl (toss pits)
-sprinkle 3 Tablespoons of sugar over the plums depending on your sweetness level (our family likes the fruit more than the sugary type. )
-fill pie crust (no you will not be precooking it) place the plums as you wish... I like the layered look - I take the wedges and place them slight upward (as a crescent moon).
-top lightly with cold butter pieces - about 1 - 1-1/2 Tablespoons of butter
-cook tart for 30 minutes and test for doneness of the plums.
-the dough still will look undercooked.
-take 1 egg and scramble it well with 1 T of sugar (or how you like it - take a little spoon and taste a bit of the sauce of the plums to see) and using a brush - paint the top and crust with the egg sugar mixture.
- bake for another 15 minutes or until the crust looks golden (today my pie took an extra 15 minutes... don't know why but it did).
- let sit on counter or rack for about 15 minutes before undoing it or just leave it be.
This is a 6" tarte pan as I only had 8 small plums of different colors.
I highly recommend her recipes to others especially her pate brisee. Years ago when my book fell apart I took my favorite pages out of that book and the pie crust recipe has been a staple in my binder of favorite recipes.
Martha's Pie crust:
my note: I do use a food processor (I put the blade, flour, and butter in the freezer 15 minutes before using) also I use 1 teaspoon of sugar as she does in the video but is not on her written recipe.
Martha's Pate brisee I make the crust, split in half and chill in plastic wrap for 1/2 an hour, I roll the pastry between 2 pieces of parchment paper (with a bit of flour on the paper and lightly shake off before using. Then I lay the dough on the pie pan ) or you can roll the dough on the counter that is lightly floured. When rolling out the dough only roll in one direction and do a quarter turn - this way you get a nice circle. Place the dough in the tin and gently fit and cut about 1/2" to 3/4" away from rim. I fold the crust under and gently press it into the fluting of the tarte pan. Place in refrigerator another 15 minutes or until you have your filling ready. Before filling take a fork and make a couple fork marks on the bottom of the tarte
My mother's, grandmothers way of making a tart.
Put oven to 350 degrees
have rack in oven at the center of the oven
-cut your plums (I had 8) into wedges (I then lay them on a paper towel as plums release a lot of juice) then put in bowl (toss pits)
-sprinkle 3 Tablespoons of sugar over the plums depending on your sweetness level (our family likes the fruit more than the sugary type. )
-fill pie crust (no you will not be precooking it) place the plums as you wish... I like the layered look - I take the wedges and place them slight upward (as a crescent moon).
-top lightly with cold butter pieces - about 1 - 1-1/2 Tablespoons of butter
-cook tart for 30 minutes and test for doneness of the plums.
-the dough still will look undercooked.
-take 1 egg and scramble it well with 1 T of sugar (or how you like it - take a little spoon and taste a bit of the sauce of the plums to see) and using a brush - paint the top and crust with the egg sugar mixture.
- bake for another 15 minutes or until the crust looks golden (today my pie took an extra 15 minutes... don't know why but it did).
- let sit on counter or rack for about 15 minutes before undoing it or just leave it be.
This is a 6" tarte pan as I only had 8 small plums of different colors.
What I do with too soft of plums or peaches - too soft for pie...I add it to applesauce: I cook some apples with some sugar and a couple tablespoons of water and a tablespoon or more Lemon juice* (use fresh) (depending on how much fruit you are using) and toss in the pulp (not the skins or pits) of a couple plums or peaches or both. Cook on low, stirring every so often and break apart the fruit as it gets soft with a wooden spoon. Cook until you like the consistency - I like my recipe soft but with still a few pieces of apple in it.
*to get more juice I like to roll the lemon with the palm of my end with a a bit of pressure (before cutting the lemon).
I had 2 pints of blue berries I needed to use up.. this tarte followed the same process as the plums except I add less than 1/4 cup of flour to coat the blueberries that have been sprinkled with about 1 Tablespoon lemon juice and 1 pinch of salt, 1/4 cup sugar.
After a 1/2 hour of cooking (350 Deg) paint visible crust with whisked egg was (only egg no water) Cook another 15 minutes or until crust is golden
Martha blue berry pie http://www.marthastewart.com/283656/blueberry-pie is different as I cook mine the way my mother did: simple with no frills.
Martha's simple delicious Blueberry tarte http://www.marthastewart.com/341017/blueberry-tart?czone=h¢er=276964&gallery=274768&slide=341017
I brought both pies to my dear mom and she said it was just like hers and my grandmother's! The highest compliment!
A great website about for Americans going to Alsace
from Suzele: Get Alsaced: http://www.getalsaced.com
Kiechle or Kierla in Alsatian
Kiechle and Kierla seem to be Alsatian words for "galette" in French. The word "galette" can translate to "crepe" or "pancake" or even sometimes "cake" in English.
So a fleisch kierla is a meat galette or meat patty in English. Quetsche (pronouced kvatchka) is the Alsatian word for a purple plum.- "kueche" is Alsatian for "cake."
Alsatian isn't a written language, so there are many many variations in the spelling and pronunciation of almost every word.
Martha's simple delicious Blueberry tarte http://www.marthastewart.com/341017/blueberry-tart?czone=h¢er=276964&gallery=274768&slide=341017
I brought both pies to my dear mom and she said it was just like hers and my grandmother's! The highest compliment!
A great website about for Americans going to Alsace
from Suzele: Get Alsaced: http://www.getalsaced.com
Kiechle or Kierla in Alsatian
Kiechle and Kierla seem to be Alsatian words for "galette" in French. The word "galette" can translate to "crepe" or "pancake" or even sometimes "cake" in English.
So a fleisch kierla is a meat galette or meat patty in English. Quetsche (pronouced kvatchka) is the Alsatian word for a purple plum.- "kueche" is Alsatian for "cake."
Alsatian isn't a written language, so there are many many variations in the spelling and pronunciation of almost every word.
Wednesday, June 12, 2013
Ina Garten's Raspberry Sauce
I have been a fan of Ina Garten, (the Barefoot Contessa), and her recipes for a long time. Her Raspberry sauce recipe has become one of our favorites to serve with vanilla ice cream and with chocolate ice cream with a bit of whipped cream. (you can also serve the ice cream in a meringue and top with raspberry sauce or use the sauce with her coeur a la creme!
The only draw back to some of her recipes is that they are meant for serving a crowd. I tend to cut her recipes in 1/2 or in 1/4's, as some of my family members have flown the nest, or freeze the remainder of the dish for menu plans in the future.
This recipe can be seen on Food Networks page http://www.foodnetwork.com/recipes/ina-garten/raspberry-sauce-recipe2/index.html
The only draw back to some of her recipes is that they are meant for serving a crowd. I tend to cut her recipes in 1/2 or in 1/4's, as some of my family members have flown the nest, or freeze the remainder of the dish for menu plans in the future.
This recipe can be seen on Food Networks page http://www.foodnetwork.com/recipes/ina-garten/raspberry-sauce-recipe2/index.html
take 1/2 a pint of fresh clean raspberries, 1/2 cup of sugar, and a 1/4 cup of water and place in a small sauce pan. Bring to a boil, and reduce the heat to where the sauce can simmer about 4 minutes. Turn off and set aside.
Take 1 cup seedless raspberry jam*, 1 Tablespoon framboise liqueur, and the cooked raspberry mixture listed above and place in a food processor and blend until smooth (use metal blade). If you don't have a processor, you can mix the sauce very well with a whisk.
Put in clean container (as I used a mason jar - I washed the mason jar with hot water and put clean hot water in the jar until ready to use; then empty the jar of water and dry a bit and immediately place the sauce in the jar leaving 1" space before putting the lid on.
*Please note: as I couldn't find seedless jam and I don't like the seeds from the raspberries in Ina's sauce I cook the sauce as recommended and then strain it through a sieve constantly turning until most of the sauce is out - I scrape the bottom under neath the sauce with my finger to get that last drip of her amazing sauce. Toss out the seeds from inside the sieve.
I served this with Ben and Jerry's vanilla ice cream and a few raspberries
Strawberry sauce I made strawberry sauce because we had 2 lbs of strawberries that weren't sweet like the strawberries yet to come this season:
2lbs strawberries greens cut off
1/2 cup sugar
1/3cup water
bring to boil and reduce until bubbly and thicker (I cooked it on low for 15 minutes... it might be ready in 10 minutes)
then add 1-1/2 tablespoon of grand mariner or other orange liqueur and blend (but keeping some strawberry pieces semi intact. cool and refridgerate until ready to use.
our families Carrot Salad or salade de carottes avec du bacon et l'oignon
The first time I ever had carrot salad outside of my home I was shocked that they used mayonnaise and raisins. My mother and my grandmother always made our carrot salad with bacon, parsley, onions and my grandmothers dijon salad dressing. I love the old way from my family - the Alsacienne way.
My dear husband, on the other hand loves the raisin and mayonnaise version when he grew up working in a deli! So what ever pleases you regarding any dish is always the right thing for you and your family. This carrot salad is ours:
My mom's carrot salad
(this is a large amount as my family usually is looking for more) cut it in 1/2 or 1/4 a recipe for your own family.
4 cups shredded carrot (this was 8 nice sized carrots) (I used my food processor)
10 ounces cooked bacon cooled to the touch drained on paper towel after cooking (cut up or broken)
1-1/2 to 2 Tablespoons chopped parsley
2 Tablespoon chopped red onion
3 to 4 Tablespoons of cooled bacon drippings (depending on your taste)
grandmere's dijon salad dressing which has s/p already in it.
combine mix and serve. It also is good left over
Refrigerate
Grandmere's Salad dressing (dijon)
double the recipe the amount above... add until your liking: I usually add 1/4 of the dressing and mix, taste, add some more and toss until it's just right.
Oil (I use olive for this) 4 T
Vinegar apple cider 3 T
my family's taste (you can use the usual 3:1 way if you like but for this I find that too oily)
1 shallot chopped fine
1 teaspoon finely chopped parsley
1 tsp of dijon (we taste the dressing as we tend to like more dijon as a rule.. it's usually a tsp.)
s/p to taste
shake in a jar until emulsified!
Sunday, June 9, 2013
Flieshkierla
After making a big pot of beef soup my grandmother would use up the remaining cooked beef into flieschkierla, a small beef patty that is mixed with onion, parsley, egg, garlic, flour, s/p and fried in some butter.
My family loves it and asks for it after I have made a roast or a beef tenderloin - but a reminder: as any family recipe, such as flieschkierla, it fits my cultural palette and may not be of someone else's liking. As an example.. my grandmother ate tripe salad and sorry to all you tripe salad lovers, I can't get near the stuff. But I hope you try it.
The problem with family recipes that are orally handed down is that there is not a set recipe as you use up what you have and add the ingredients by the dish looks and how it feels, that becomes familiar to the cook.
So I have given you a set recipe from an Alsatian cooking blog: Les delices de laetita (please see below) that should help you make your own Flieshkierla. She also has a beautiful picture (so much better than mine!!!) so please take a look.
http://delicescooking.canalblog.com/archives/2010/05/30/18052500.html#c56246009
I had about a pound of left over beef tenderloin that already had been used as a roast and the next day sandwiches and it was fantastic but I didn't want to make another sandwich so I made flieskierla. If I would have only had 1/4 pound I would adjust the recipe to fit what I was making (as example not using a whole egg, I would just use the yolk)
for this much meat I used:
1 whole egg plus one egg yolk (as two eggs would have made the dish too watery as it was less than a pound of meat).
1 piece of bread soaked in milk (some people use cream instead of milk)
1/2 large onion (i use vidalias which tend to be huge - you can use a whole yellow onion chopped
1 T parsley medium chopped
s/p
a little less than 2 T flour (if this was a pound I probably would have used exactly 2 T of flour) If it was 1/2 a lb. of meat it would be half of that etc.
(optional a minced clove of garlic)
1 Tablespoon butter and about a tsp. oil (vegetable)
1. Grind the beef with the bread that was soaked in milk (do not add the milk that sits on the plate - just that lovely soaked bread - some of the milk of course will follow but you don't need all that mixture.) and a piece off the onion.
I use a grinder (my grandmother had a crank grinder that attached to the table.. I am so sad that I didn't keep it... I was young when I got it and didn't yet know what a treasure that was)
(you can use a food processor but be careful not to over mix as you will get much).
2. In a bowl, add the ground meat/bread mixture, parsley, chopped onion, (garlic if using) and taste (yes taste - its cooked so you don't have to worry). Add your salt 1/2 tsp to 1 tsp salt... (note my meat I made was already well seasoned so I didn't have to add a lot of salt and pepper) and your pepper 1/4 tsp to 1/2 tsp. Taste for seasonings. Remember you can always add more but you can't take it away.
For this recipe since it was almost a pound
3. add 1 egg plus 1 egg yolk
and almost 2 T of flour and mix well
Heat butter with a bit of oil (so it doesn't burn as easily) I use vegetable or canola oil.
Make patties out of the meat (I use a ice cream scooper to get consistency).
You can dip the patties in flour and shake off and then cook them as I did in this picture for a little crust or you can cook them straight in the butter. brown on one side, turn over (if you make your patties too big they will fall apart as the dough is not like hamburger meat - it is finer - you just want them big enough to turn. If they fall apart - that's okay - its all good.
With my flieshkierla I made a dijon vinaigrette salad, egg pasta with wild mushroom sauce (I found some great mushrooms at the market yesterday)
my mushroom sauce: sauteed mushrooms in butter until almost done, added 1 shallot finely minced and cooked for a minute as they burn fast. I added a 1/4 of wine (red or white dry) and a pinch of thyme and cooked the wine down by half. Added s/p pinches. and at the end a dollop of heavy cream until heated through. topped with bits of parsley and small grating of parmesan.
website Les delices de laetita Her recipe!
in French: (english translation (google) listed below)
* 450g de viande hachée ( mélange porc-boeuf pour moi )
* 2 oeufs entiers
* 1 gousse d'ail
* 1 gros oignon finement haché
* persil 1 càs
* 2 càs de farine
* sel, poivre
Dans un saladier, mélangez la viande avec les oeufs, la gousse d'ail écrasée, l'oignon, le persil et la farine.
Assaisonnez de sel et de poivre du moulin.
Bien mélanger pour avoir une préparation uniforme.
Faites chauffer une poêle avec 1 càc de beurre,
façonnez les galettes de viande avec 1 càs de préparation.
laissez-les griller 2 à 3mn sur chaque face, ,n'hésitez pas à remettre du beurre si les galettes accrochent.
in english:
2-3 for gourmets:
* 450g minced meat (pork, beef mixture for me) (note: about a pound) She seems to use raw meat but in my families tradition we use cooked beef as a way to use up extra beef.
* 2 eggs
* 1 clove of garlic
* 1 large onion, finely chopped
* 1 tbsp parsley
* 2 tbsp flour
* Salt and pepper
In a bowl, mix the meat with eggs, crushed garlic, onion, parsley and flour.
Season with salt and pepper.
Mix well to have a uniform preparation.
Heat a pan with 1 tsp butter
fashion patties with 1 tbsp preparation.
let the grill for 2 to 3 minutes on each side, do not hesitate to call if butter patties hang.
Remains only to taste good hot ...
-----------------------------------
A great website about for Americans going to Alsace
from Suzele: Get Alsaced: http://www.getalsaced.com
Kiechle or Kierla in Alsatian
Kiechle and Kierla seem to be Alsatian words for "galette" in French. The word "galette" can translate to "crepe" or "pancake" or even sometimes "cake" in English.
So a fleisch kierla is a meat galette or meat patty in English. Quetsche (pronouced kvatchka) is the Alsatian word for a purple plum.- "kueche" is Alsatian for "cake."
Alsatian isn't a written language, so there are many many variations in the spelling and pronunciation of almost every word.
My family loves it and asks for it after I have made a roast or a beef tenderloin - but a reminder: as any family recipe, such as flieschkierla, it fits my cultural palette and may not be of someone else's liking. As an example.. my grandmother ate tripe salad and sorry to all you tripe salad lovers, I can't get near the stuff. But I hope you try it.
The problem with family recipes that are orally handed down is that there is not a set recipe as you use up what you have and add the ingredients by the dish looks and how it feels, that becomes familiar to the cook.
So I have given you a set recipe from an Alsatian cooking blog: Les delices de laetita (please see below) that should help you make your own Flieshkierla. She also has a beautiful picture (so much better than mine!!!) so please take a look.
http://delicescooking.canalblog.com/archives/2010/05/30/18052500.html#c56246009
I had about a pound of left over beef tenderloin that already had been used as a roast and the next day sandwiches and it was fantastic but I didn't want to make another sandwich so I made flieskierla. If I would have only had 1/4 pound I would adjust the recipe to fit what I was making (as example not using a whole egg, I would just use the yolk)
for this much meat I used:
1 whole egg plus one egg yolk (as two eggs would have made the dish too watery as it was less than a pound of meat).
1 piece of bread soaked in milk (some people use cream instead of milk)
1/2 large onion (i use vidalias which tend to be huge - you can use a whole yellow onion chopped
1 T parsley medium chopped
s/p
a little less than 2 T flour (if this was a pound I probably would have used exactly 2 T of flour) If it was 1/2 a lb. of meat it would be half of that etc.
(optional a minced clove of garlic)
1 Tablespoon butter and about a tsp. oil (vegetable)
1. Grind the beef with the bread that was soaked in milk (do not add the milk that sits on the plate - just that lovely soaked bread - some of the milk of course will follow but you don't need all that mixture.) and a piece off the onion.
I use a grinder (my grandmother had a crank grinder that attached to the table.. I am so sad that I didn't keep it... I was young when I got it and didn't yet know what a treasure that was)
(you can use a food processor but be careful not to over mix as you will get much).
2. In a bowl, add the ground meat/bread mixture, parsley, chopped onion, (garlic if using) and taste (yes taste - its cooked so you don't have to worry). Add your salt 1/2 tsp to 1 tsp salt... (note my meat I made was already well seasoned so I didn't have to add a lot of salt and pepper) and your pepper 1/4 tsp to 1/2 tsp. Taste for seasonings. Remember you can always add more but you can't take it away.
For this recipe since it was almost a pound
3. add 1 egg plus 1 egg yolk
and almost 2 T of flour and mix well
Heat butter with a bit of oil (so it doesn't burn as easily) I use vegetable or canola oil.
Make patties out of the meat (I use a ice cream scooper to get consistency).
You can dip the patties in flour and shake off and then cook them as I did in this picture for a little crust or you can cook them straight in the butter. brown on one side, turn over (if you make your patties too big they will fall apart as the dough is not like hamburger meat - it is finer - you just want them big enough to turn. If they fall apart - that's okay - its all good.
With my flieshkierla I made a dijon vinaigrette salad, egg pasta with wild mushroom sauce (I found some great mushrooms at the market yesterday)
my mushroom sauce: sauteed mushrooms in butter until almost done, added 1 shallot finely minced and cooked for a minute as they burn fast. I added a 1/4 of wine (red or white dry) and a pinch of thyme and cooked the wine down by half. Added s/p pinches. and at the end a dollop of heavy cream until heated through. topped with bits of parsley and small grating of parmesan.
website Les delices de laetita Her recipe!
in French: (english translation (google) listed below)
* 450g de viande hachée ( mélange porc-boeuf pour moi )
* 2 oeufs entiers
* 1 gousse d'ail
* 1 gros oignon finement haché
* persil 1 càs
* 2 càs de farine
* sel, poivre
Dans un saladier, mélangez la viande avec les oeufs, la gousse d'ail écrasée, l'oignon, le persil et la farine.
Assaisonnez de sel et de poivre du moulin.
Bien mélanger pour avoir une préparation uniforme.
Faites chauffer une poêle avec 1 càc de beurre,
façonnez les galettes de viande avec 1 càs de préparation.
laissez-les griller 2 à 3mn sur chaque face, ,n'hésitez pas à remettre du beurre si les galettes accrochent.
in english:
2-3 for gourmets:
* 450g minced meat (pork, beef mixture for me) (note: about a pound) She seems to use raw meat but in my families tradition we use cooked beef as a way to use up extra beef.
* 2 eggs
* 1 clove of garlic
* 1 large onion, finely chopped
* 1 tbsp parsley
* 2 tbsp flour
* Salt and pepper
In a bowl, mix the meat with eggs, crushed garlic, onion, parsley and flour.
Season with salt and pepper.
Mix well to have a uniform preparation.
Heat a pan with 1 tsp butter
fashion patties with 1 tbsp preparation.
let the grill for 2 to 3 minutes on each side, do not hesitate to call if butter patties hang.
Remains only to taste good hot ...
-----------------------------------
A great website about for Americans going to Alsace
from Suzele: Get Alsaced: http://www.getalsaced.com
Kiechle or Kierla in Alsatian
Kiechle and Kierla seem to be Alsatian words for "galette" in French. The word "galette" can translate to "crepe" or "pancake" or even sometimes "cake" in English.
So a fleisch kierla is a meat galette or meat patty in English. Quetsche (pronouced kvatchka) is the Alsatian word for a purple plum.- "kueche" is Alsatian for "cake."
Alsatian isn't a written language, so there are many many variations in the spelling and pronunciation of almost every word.
Tomato Salad
I always love when the tomato garden is ready for picking. Nothing is better than a beautiful ripe tomato that is picked a little warm or after a warm rain. I especially love a good tomato salad.
My grandmother and my mother always made tomato salads and I couldn't imagine a summer without it.
Uncle Jean Pierre's horse used for carrying the grapes in the early 70's
My Grandmother and her mother would cook for the immediate family which included my mother and her siblings and my grandfather of course to having extra family and extra helpers that came for gatherings or during harvest time of the grapes.
Her food wasn't always photo ready but it was graciously and loving set for the family and friends they loved. She cooked simple food, cooked with love and done beautifully that everyone left the table feeling refueled not just nutritionally for the body but for the soul.
We have always had salads with what was available from the garden: green bean salad, lettuce, beets, celeriac, carrot and of course tomato salad
As it is home cooking this tomato salad is flexible
Tomatoes (any size, any color) just make sure they are ripe (if the tomatoes are cut them to bite size medium to large pieces or 1/4" slices)
I have found a good ripe organic tomato will due in this dish but my true favorite is still a garden grown kissed by the sun plump tomato!
onions: can be red, or Vidalia or yellow onions or scallions or shallots (what do you have, what do you like). Our family likes onions in their salad so we add more than other people: so for us a couple nice size tomatoes get 1/2 a sliced or chopped onion, sliced scallions or finely chopped scallions (2 medium)
parsley chopped (again use what you like) we use a good tablespoon of chopped parsley. curly or flat
My grandmother would have stopped the Tomato salad at the above ingredients then add her vinaigrette as she didn't have fresh mozzarella and basil at her farm. Times have changed and I add the current trend of:
fresh mozzarella cut bite size or slices
Basil leaves sliced into thin ribbons
which I love!
Plating - you choose. My grandmother chopped her tomatoes, her onions, parsley and put it in a bowl. Depending on the time or how I feel: I will do like my grandmother or layer slices of tomato and fresh mozzarella slices on a neat circle and drizzle the parsley and chopped or sliced onion on top of the tomatoes. Like my grandmother before me I take a small pinch of salt and sprinkle that on top of the tomatoes. Top with dressing (listed below)
***Dressing: In my family the oil to vinegar ratio is generally 2 oil to every 1 vinegar* as we tend to like a the vinegar taste (it's been like this forever). But most recipes call for a 3:1 ratio such as 3 T oil to 1 T vinegar. I like both but for most peoples taste I find they like the 3:1 ratio better.
(double the recipe as you add more tomatoes - this recipe is for 2 medium to large tomatoes)
Oil (I use olive for this) 3 T (most people like 3:1)
Vinegar Balsamic 2 T
(2:1) my family's taste
1 teaspoon shallots chopped fine or 1 T onion chopped small to med
1 teaspoon finely chopped parsley
1/2 tsp of dijon (we taste the dressing as we tend to like more dijon as a rule.. it's usually a tsp.)
s/p to taste
Garlic (optional) 1small clove minced (we don't use it always)
put in a container and shake to blend. I have always used a small canning jar
pour it on about 15 to 30 minutes before serving. (if you put in a bowl with chopped tomatoes - mix, if on a plate all nice and fancy - just pour the dressing over the tomatoes)
*Vinegar: My grandmother couldn't go to the store and pick the lovely balsamic and other multiple of vinegars that are on the market today. They made their own vinegar. At the time I am sure the vinegar was made out of grapes that grew in the fields. Then when my grandmother came to live in the states for 15 years, after the war, before going back to Alsace she used apple cider vinegar for her recipes as it was readily available. I have to admit I have gotten very spoiled with the good balsamic vinegars on the market for my tomato salad.
How to make your own vinegar: http://www.youtube.com/watch?v=7rYQyWTeX1M
Her shallot vinaigrette:
"3 T sherry vinegar
1/2 teaspoon dijon
1 t minced shallot
1/4 cup plus 2 T extra virgin olive oil
1/2 teaspoon salt and 1/4 teaspoon pepper
Her red win vinaigrette
2 T red wine vinegar
1 garlic clove smashed
1 teaspoon coarse salt or to taste (such as a kosher salt)
1/4 teaspoon ground pepper or to taste
3 T extra virgin olive oil
3 T sunflower or other neutral tasting oil"
put in blender to emulsify (blending well so that the ingredients don't easily fall apart)
from the Closet cooking blog: http://www.closetcooking.com/2010/02/balsamic-vinaigrette.html
My grandmother and my mother always made tomato salads and I couldn't imagine a summer without it.
My Grandmother and her mother would cook for the immediate family which included my mother and her siblings and my grandfather of course to having extra family and extra helpers that came for gatherings or during harvest time of the grapes.
Her food wasn't always photo ready but it was graciously and loving set for the family and friends they loved. She cooked simple food, cooked with love and done beautifully that everyone left the table feeling refueled not just nutritionally for the body but for the soul.
We have always had salads with what was available from the garden: green bean salad, lettuce, beets, celeriac, carrot and of course tomato salad
As it is home cooking this tomato salad is flexible
Tomatoes (any size, any color) just make sure they are ripe (if the tomatoes are cut them to bite size medium to large pieces or 1/4" slices)
I have found a good ripe organic tomato will due in this dish but my true favorite is still a garden grown kissed by the sun plump tomato!
onions: can be red, or Vidalia or yellow onions or scallions or shallots (what do you have, what do you like). Our family likes onions in their salad so we add more than other people: so for us a couple nice size tomatoes get 1/2 a sliced or chopped onion, sliced scallions or finely chopped scallions (2 medium)
parsley chopped (again use what you like) we use a good tablespoon of chopped parsley. curly or flat
My grandmother would have stopped the Tomato salad at the above ingredients then add her vinaigrette as she didn't have fresh mozzarella and basil at her farm. Times have changed and I add the current trend of:
fresh mozzarella cut bite size or slices
Basil leaves sliced into thin ribbons
which I love!
Plating - you choose. My grandmother chopped her tomatoes, her onions, parsley and put it in a bowl. Depending on the time or how I feel: I will do like my grandmother or layer slices of tomato and fresh mozzarella slices on a neat circle and drizzle the parsley and chopped or sliced onion on top of the tomatoes. Like my grandmother before me I take a small pinch of salt and sprinkle that on top of the tomatoes. Top with dressing (listed below)
***Dressing: In my family the oil to vinegar ratio is generally 2 oil to every 1 vinegar* as we tend to like a the vinegar taste (it's been like this forever). But most recipes call for a 3:1 ratio such as 3 T oil to 1 T vinegar. I like both but for most peoples taste I find they like the 3:1 ratio better.
(double the recipe as you add more tomatoes - this recipe is for 2 medium to large tomatoes)
Oil (I use olive for this) 3 T (most people like 3:1)
Vinegar Balsamic 2 T
(2:1) my family's taste
1 teaspoon shallots chopped fine or 1 T onion chopped small to med
1 teaspoon finely chopped parsley
1/2 tsp of dijon (we taste the dressing as we tend to like more dijon as a rule.. it's usually a tsp.)
s/p to taste
Garlic (optional) 1small clove minced (we don't use it always)
put in a container and shake to blend. I have always used a small canning jar
pour it on about 15 to 30 minutes before serving. (if you put in a bowl with chopped tomatoes - mix, if on a plate all nice and fancy - just pour the dressing over the tomatoes)
*Vinegar: My grandmother couldn't go to the store and pick the lovely balsamic and other multiple of vinegars that are on the market today. They made their own vinegar. At the time I am sure the vinegar was made out of grapes that grew in the fields. Then when my grandmother came to live in the states for 15 years, after the war, before going back to Alsace she used apple cider vinegar for her recipes as it was readily available. I have to admit I have gotten very spoiled with the good balsamic vinegars on the market for my tomato salad.
How to make your own vinegar: http://www.youtube.com/watch?v=7rYQyWTeX1M
My great grandfather in front of his house in Dambach La ville (built in the late 1600's early 1700's)
It is now a set of apartments and lovingly restored (they now have a plaque outside of it with the date the home was built)
Professional chef's recipes for vinaigrettes that would work just as well, maybe even better: :o)
Martha Stewart: cooking School book: must buy for the beginning or learning student of cooking (I have tried many a Martha recipe. Her recipes turn out 99.9% of the time for me and they have taught me so much about cooking.
Martha's Balsamic
in a small bowl whack together
1/4 c balsamic vinegar
1 T dijon
and a pinch of sugar
season with sal and ground pepper
slowly add 3/4 cup extra virgin olive oil and whisking until emulsified.
Store up to 2 weeks in a air tight container.
"3 T sherry vinegar
1/2 teaspoon dijon
1 t minced shallot
1/4 cup plus 2 T extra virgin olive oil
1/2 teaspoon salt and 1/4 teaspoon pepper
Her red win vinaigrette
2 T red wine vinegar
1 garlic clove smashed
1 teaspoon coarse salt or to taste (such as a kosher salt)
1/4 teaspoon ground pepper or to taste
3 T extra virgin olive oil
3 T sunflower or other neutral tasting oil"
put in blender to emulsify (blending well so that the ingredients don't easily fall apart)
from the Closet cooking blog: http://www.closetcooking.com/2010/02/balsamic-vinaigrette.html
"Ingredients:
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic (grated)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic (grated)
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Mix everything."
1. Mix everything."
Emeril's balsamic vinaigrette:
http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html
"Ingredients
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
Directions
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html?oc=linkback"
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
Directions
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html?oc=linkback"
Friday, June 7, 2013
Strawberry Goat Cheese Tartine (by Dorie Greenspan)
The challenge of the week: Simple, easy and very good. If you like goat cheese like my family does, I think you should try this extremely quick and tasty Strawberry Goat Cheese Tartine by Dorie Greenspan found in her book Around my French Table!
The combination of the naturally sweet strawberries, now in season, creamy goat cheese and balsamic make this a lovely start or end of a nice dinner as well as a tasty breakfast and a side dish to a lovely green salad.
not the best picture but I wanted to munch on it right away - I didn't have a chance for a second shot :o)
The combination of the naturally sweet strawberries, now in season, creamy goat cheese and balsamic make this a lovely start or end of a nice dinner as well as a tasty breakfast and a side dish to a lovely green salad.
not the best picture but I wanted to munch on it right away - I didn't have a chance for a second shot :o)
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