Archive for the ‘Salads and Dressings’ Category

A Thanksgiving Salad

Wednesday, November 21st, 2018

The older I get—and the more work I have to do on the days before and after Thanksgiving—the simpler I like to make Thanksgiving. My sister-in-law Leigh and I will experiment a bit over the weekend, once the holiday is over. She wants to play with pastry. I want to make some lovely potato buns my friend Sandy makes every year.

But on Thanksgiving itself we’ll have a simple meal and let the turkey shine. Turkey, cranberry sauce, stuffing, sweet potatoes, a green vegetable, perhaps a little mashed potato … and a salad.

I first encountered Brussels sprouts in a salad a few years back at the home of my cousins Alan and Jane. As I have written before here, I don’t care for boiled sprouts. They fill the house with an icky cabbage-y smell and take on a depressingly sodden texture.

When roasted or sautéed or used raw (as they are here), however, they smell fine, taste better, and have a satisfyingly crunchy texture. Lauren Zenzie on Mass Appeal scooped up what was left of the salad after we made it on the air for her lunch.

A note about vinegar: I go back and forth between cider vinegar and red-wine vinegar in this recipe. The cider version is more autumnal; the wine vinegar gives the salad dressing a bit more tang.

We also made my cranberry-apple crisp for dessert on the air. I’m having trouble uploading the videos, but you may watch them here if you wish: Brussels-Sprouts Salad and Cranberry-Apple Crisp.

Happy Thanksgiving! May all your sprouts be crunchy….

Brussels Sprouts Salad

Ingredients:

16 Brussels sprouts
1/2 cup finely chopped celery
1/2 small red onion, chopped
1/2 cup dried cranberries (more if you like)
6 to 8 slices cooked bacon, crumbled
2 small apples (or 1 large apple), cored and sliced (optional but delicious)
1 cup mayonnaise
2 tablespoons plus 1 teaspoon raw honey
3 tablespoons red wine vinegar (or cider vinegar)

Instructions:

Trim the Brussels sprouts; then slice them with a knife or shred them with a food processor or a mandoline.

Combine the sprouts, the celery, the onion bits, the cranberries, and the apple pieces. Mix the remaining ingredients into a dressing, and toss half of the resulting dressing onto the salad, adding more dressing if needed. Serves 8.

The photo is a bit fuzzy, but you should get the idea!

Nobody’s Perfect, and I’m Not Nobody

Thursday, July 19th, 2018

The Palace Hotel (center right) in the 1920s

This week I committed what journalism professors and editors call a “gross factual error.” When talking on television about green-goddess dressing, which I first made a few years back and chronicled here, I said that the dressing was invented by a hotel in Los Angeles.

In fact, it was the Palace Hotel in San Francisco that created the dressing in 1923.

I apologize to the hotel, to the Green Goddess, and to Donna Hill at Strictly Vintage Hollywood (who gave me the original recipe).

The dressing was still delightfully tangy over lettuce, even if I didn’t describe it correctly.

My theme that day on Mass Appeal was cooling summer foods so in addition to the dressing I made coffee ice cream. Both co-host Lauren Zenzie and I swooned when we took a spoonful. The ice cream was rich, but the coffee flavor cut the sweetness and made us feel like ice-cream goddesses.

Here is that recipe, perfect for National Ice Cream Month. Happy mid-summer!

Swooning

Swoon-Worthy Coffee Ice Cream

Ingredients:

1-1/2 cups milk
4 egg yolks
2/3 cups sugar
1-1/2 tablespoons espresso powder
1-1/2 cups heavy cream
2 teaspoons vanilla
1 pinch salt

Instructions:

Heat the milk until it is steamy but not boiling. In a separate bowl, whisk together the egg yolks and the sugar until the mixture is thick and light yellow (about 4 minutes).

Whisk a bit of the hot milk into the egg mixture. Then whisk more, up to about 1/2 or 3/4 cup. Whisk the milky egg yolks into the remaining milk.

Cook over medium heat until the custard begins to thicken but does not boil (about 2 to 3 minutes on my gas stove!).

Remove the custard from the heat, whisk in the espresso powder, and strain the custard into a heatproof bowl or pot. Cool thoroughly.

When the custard is cold whisk in the cream, vanilla, and salt. Place this mixture in your ice-cream freezer and churn until done.

This recipe makes a little more than a quart of ice cream.

And now the videos:

Tinky Makes Green-Goddess Dressing


Tinky Makes Coffee Ice Cream

 

Cooking (and Singing) “By Heart”

Wednesday, July 26th, 2017

I love the phrase “by heart” as it relates to both singing and cooking. Singing a song or making a recipe “by heart” doesn’t mean merely that one has memorized it. The phrase implies that one has internalized not just the mechanics of the song or recipe but its essence—and that one is ready to riff!

When Alice Parker and I started planning a summer musical program, the title “By Heart” sprang to mind immediately. We will perform songs we know really, really well on August 12. We look forward to connecting with our audience as we re-create wonderful songs by the Gershwins, Cole Porter, Johnny Mercer, and other beloved composers.

The evening will raise funds for Mohawk Trail Concerts, a chamber-music series that has delighted me each summer for almost all of my life.

Naturally, when I appeared on Mass Appeal yesterday to talk about the concert I made a couple of recipes I know by heart, a tasty salad (the dressing is adapted from Cabot Cheese) and my mother’s favorite hot fudge sauce. I have shared the recipe for this simple sauce on these pages before.

By coincidence, it was National Hot Fudge Sundae Day! I didn’t know how apt the date was before I went on the air. Learning that Tuesday just happened to be the perfect day for hot fudge sauce gave me the feeling of being one with the food cosmos.

Here is the salad recipe, along with yesterday’s video. Do please come to my concert if you can! And never stop cooking, singing, and living by and with heart.

Kitchen Sink Southwestern Chopped Salad

The title “kitchen sink” says it all: the ingredients for this recipe should depend completely on what you have in the house. Feel free to play around.

Ingredients:

for the dressing:

1/2 cup grated store cheese
1/4 cup extra-virgin olive oil
the juice of 2 limes (about 3 tablespoons)
2 garlic scapes, chopped, or 2 cloves of garlic, chopped
1/2 chipotle chili in adobo with some juice (more if you like)
1 teaspoon salt
1/2 teaspoon cumin seed
ground pepper to taste

for the salad:

4 cups lettuce
2 cups lightly cooked corn kernels (grill the corn with a little olive oil if you have time; otherwise, use leftover corn)
2 cups cherry tomatoes, sliced in half
1 avocado, cut into chunks
lots of chopped black olives
4 scallions, chopped (use the white part and some of the green)
cilantro or parsley for garnish

Instructions:

Combine the dressing ingredients in a blender. Place the salad ingredients (except for the cilantro or parsley) in a large bowl, add the dressing, and toss. Sprinkle the herb over all. Serves 4 to 6.

And now the video:

Tinky Cooks “By Heart” on Mass Appeal

Bee Mine

Wednesday, May 31st, 2017

Please forgive the shortness of this post. I’m having a delightful but crazy week: two TV appearances; a major fundraiser for Mohawk Trail Concerts; and the cooking class I mentioned in my last post on Friday at the Baker’s Pin in Northampton, Massachusetts.

(The class is on rhubarb—of course—and there are still slots open as of this writing. So please spread the word!)

On Tuesday I appeared briefly on Mass Appeal to help promote the upcoming Bee Fest here in Franklin County. The local beekeepers’ association organizes this annual event to celebrate bees and honey and their contributions to our lives. Organizers Sandy Thomas and Dan Conlon (the former an old family friend and the latter a bee keeper from Warm Colors Apiary) joined Seth Stutman and me on camera. They brought me a fabulous hat to wear–and some wonderful honey to take home!

Dan, Tinky. and Sandy

I often forget to cook with honey; I’m too focused on maple syrup! I had fun playing with it in preparation for this segment.

At first I planned to make a honey rhubarb crumble. I love rhubarb, and I love crumbles, so combining them with honey sounded natural. Unfortunately, the TV station informed at the last minute that someone else had recently made a crumble on the show.

So … I racked my brain for a quick honey idea. I vaguely remembered that my friend Leticia had once made a salad dressing with honey and soy sauce. Of course, I couldn’t find her recipe—I have a lot of trouble finding things sometimes—but I quickly concocted my own.

I’m sharing both recipes here. Obviously, I only make the salad dressing in the video below, however. Do watch it; you’ll not only see me in that fabulous bee headgear, but you’ll learn more about the Bee Fest. The video isn’t fabulous–something is going on with our internet in Hawley–but I wanted to post it before the fest just in case locals might want to visit.

Happy honey time!

Bee Mine Rhubarb Crumble

Ingredients:

5 to 6 cups rhubarb, cut into one-inch pieces (enough to fill your pan with some room at the top for the crumbly bits)
1/4 cup honey
1 teaspoon cinnamon
1/2 cup flour
1/4 cup oats
1/2 teaspoon salt
1/4 cup (1/2 stick) sweet butter
1/2 cup brown sugar

Instructions:

Preheat the oven to 400 degrees. Place the rhubarb in a buttered Pyrex pie dish (a stainless or ceramic dish may be substituted, but don’t use aluminum as it will react with the rhubarb’s acidity). Drizzle the honey over the rhubarb.

Combine the cinnamon, flour, oats, and salt in a bowl. Add the butter and cut it in with knives or a pastry blender (your hands will do in a pinch). Add the brown sugar and mix again until crumbly.

Sprinkle this mixture evenly over the rhubarb, pressing down lightly. Bake for 30 minutes or until brown in most parts and bubbly. Serves 6 to 8.

Slightly Asian Honey Vinaigrette

Ingredients:

2 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 splash water
4 tablespoons (1/4 cup) neutral oil such as canola
a few drops of sesame oil

Instructions:

In a mason jar combine the honey, vinegar, soy sauce, and water. (A little ginger and garlic wouldn’t hurt as additions!) Shake to combine. Add the oils and shake once more. Serve over lettuce or spinach with nuts and orange segments. For a more festive look, sprinkle a few sesame seeds on top of the salad.

Makes just under 1 cup of salad dressing.

And now the video:

Tinky Cooks with Honey on Mass Appeal

Biscuits and Rhubarb Salad!

Friday, May 12th, 2017

A Mother’s Day Hug

I write this on May 12, the birthday of Edward Lear. In addition to many other works, Lear wrote (and illustrated!) “The Owl and the Pussycat.” My late mother started reciting this poem early in life—and it was one of the last things she forgot as she succumbed to dementia.

(To hear me read it in her style, visit my YouTube channel.)

I thought about the owl, the pussycat, and my mother this morning as I drove to Chicopee, Massachusetts, to cook on Mass Appeal. Appropriately, today’s show was devoted to Mother’s Day.

It was one of the most delightful editions of Mass Appeal I can remember; the mothers of both of the hosts participated (and got makeovers!), and a happy spirit reigned.

I prepared two dishes that struck me as suitable for Mother’s Day. The first was a biscuit recipe from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. I discovered the book and the recipe while trying to satisfy my southern sister-in-law’s craving for biscuits earlier this year.

It’s a simple, satisfying formula that produces puffy, delectable biscuits. Thanks to Nathalie for giving me permission to reprint it here.

Since rhubarb is just starting to pop up in my area, I also made a recipe from my forthcoming rhubarb book. This salad combines sweet and tart flavors and provides the mouth with a lot of satisfying textures: crunchy nuts, soft rhubarb, creamy cheese.

Happy Mother’s Day to all my readers—those who are mothers, and those who have or had mothers. (That should take care of pretty much everybody!) Enjoy the day—and these recipes….

 

Nathalie Dupree’s Two-Ingredient Biscuits

Ingredients:

about 2-1/4 cups self-rising flour (I use White Lily)
about 1-1/4 cups heavy cream
melted butter for finishing

Instructions:

Preheat the oven to 450 degrees. Line a baking sheet with silicone, or brush the sheet with melted butter.

Whisk 2 cups of the flour in a wide, large bowl. Make a hollow in the middle of the flour with the back of your hand. Slowly stir in 1 cup of the cream with a rubber spatula. Use broad stokes to pull the flour into the cream. Mix the batter just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is remaining flour, add more cream.

Lightly sprinkle a board or silicone sheet with some of the leftover flour. Turn the dough out onto the board—it will be messy—and sprinkle the top with more flour. Using your floured hands, gently fold the dough in half and pat it into a 1/2-inch thick rectangle. Flour the dough again if you need to, and fold it in half again and pat it out again. If it’s still clumpy fold it for a third time—but don’t over work it.

Dip a biscuit cutter in flour and use it to cut out biscuits, starting from the outside edges. Transfer the biscuits to the prepared baking sheet.

Bake the biscuits on the top rack of the oven for 6 minutes; then rotate the pan in the oven and bake until the biscuits are light golden brown, another 4 to 8 minutes. Remove the biscuits from the oven, and brush them with melted butter. Serve warm.

Makes about 8 to 12 biscuits, depending on how big you cut them.

Strawberry-Rhubarb Spinach Salad

Ingredients:

for the strawberry vinegar:

strawberries (don’t use too many at a time or this will take forever)
enough distilled white vinegar to cover them
equal amounts of sugar and water

for the salad:

1 cup chopped rhubarb
1 tablespoon sugar
1 tablespoon strawberry vinegar
salt and pepper to taste
2 tablespoons extra-virgin olive oil
4 cups spinach
toasted pecans to taste
feta cheese to taste

Instructions:

The day before you want to eat your salad (or any time up to a year before!) start the vinegar.

Place the berries in a non-aluminum pan. (A porcelain dish is great.) Cover them with the vinegar, and leave them to soak, covered, overnight. If you forget them for a day and wait 2 nights, they will still be fine.

The next day (or the day after that), gently strain the juice through cheesecloth. You may squeeze the berries a little, but don’t overdo; letting the juice drip out on its own is best.

Measure the juice. Then measure a little under 1-1/2 times as much sugar and water as juice (i.e., if you have a cup of juice, use just under 1-1/2 cups of sugar and 1-1/2 cups of water) into a saucepan.

Cook the sugar/water mixture until it threads. Measure the resultant sugar syrup. Add an equal quantity of berry juice to it, and boil the mixture for 10 minutes. Strain this boiled vinegar through cheesecloth, and decant it into sterlized bottles. Cork or cover. Stored in the dark, strawberry vinegar should keep its color and flavor for up to a year.

When you are ready to start your salad, preheat the oven to 450 degrees. While the oven is preheating toss the rhubarb and sugar together in a bowl, and let them sit for at least 10 minutes.

Line a rimmed baking sheet with foil, and place the sugared rhubarb pieces on it. Bake until the rhubarb just begins to soften, about 5 minutes. Remove the rhubarb from the oven and set it aside.

In a small bowl or jar combine the vinegar, salt and pepper and oil.

Place the spinach in a salad bowl. Add the rhubarb, the pecans, and the feta; then remix the salad dressing and toss it over the salad. Serves 4 as a side salad.

And now the videos!

Two-Ingredient Biscuits

Strawberry-Rhubarb Spinach Salad