I have not made a food post for a while so I thought this would be a great recipe to start back up with. This is a very nice autumn dish. It has some great autumn flavors: butternut squash, cranberries, cider, etc. Apparently you will find this at a lot of French Bistros in Paris. It is very easy to prepare. You very carefully cut up a butternut squash into one inch pieces and throw it onto a sheet pan. Drizzle it with olive oil and season with salt, pepper, maple syrup, and brown sugar. Toss together and throw it into a 400 degree oven and cook until tender. While the butternut squash is cooking you make a vinaigrette by combining apple cider, apple cider vinegar, and shallots in a sauce pan and boil until sufficiently reduced. Then, you whisk this with some Dijon mustard and olive oil. I personally am not fond of the strong taste of Dijon so I substituted it for Country Dijon which is like a whole grain type of mustard. The flavor is very delicious. The shallots add a nice sharpness in taste to the sweetness of the cider and mustard. When the squash is done cooking, allow it to cool for about 10 minutes. To assemble the salad, combine arugula, dried cranberries, walnuts and the slightly cooled squash. Toss with vinaigrette and serve. The flavors are incredible. Try the recipe below. Ina Garten continues to please our palates.
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I have lived my whole life wanting to eat potato salad. But unfortunately for me, my mother and probably every one else in the world has to put those gross hard boiled eggs in them. So the other day, I thought..."I am making my own potato salad!" I first started thinking about great flavors to mix instead of just straight mayo and salt and pepper. To my luck, Ina Garten was making a mustard and dill potato salad for a picnic. So afterwards, I wanted to make my own sauce recipe. What was born, is what I have been eating all week long. I have had to make another batch. It is so unbelievably delicious. I could just eat this all day long. I have used some of Ina's techniques but created my own recipe. You start out by boiling red potatoes, whole in salted water. The trick then is to drain them just before they are completely tender and cover them with a lid or towel to steam until fully cooked. You then mince some celery and red onions. The final thing to do is to make the sauce. The sauce consists of: mayo, sour cream, good Dijon or brown mustard, dill, celery seeds, sugar, apple cider vinegar, milk. It is a good idea to add a little bit of the dressing while the potatoes are still warm. Then add the rest later. I guarantee once you have potato salad this way, you will never think of adding eggs to it again! Bon Appetit!
I made this a few semesters ago when I was researching British food for my International Cuisine class. We each chose a country and we spent a semester doing research on cuisines of that country. We also had to take one recipe we found and make it for the students to try. It was recieved with a lot of skeptiscism, but a lot of people enjoyed it including myself. I have been making it ever since. Coronation Chicken is a great way to use up leftover chicken. It is basically curried chicken salad. It is lovely served with a rice salad, as a baked potato filling, and great for lunch boxes, picnics and buffets. How versatile! The dish was designed for the coronation of Queen Elizabeth II in 1952 as a representation of the, then, colonial nature of the British Empire so includes fruit, curry and mayonnaise. There may no longer be a British empire but this recipes remains a firm favorite all over the British Isles. Coronation Chicken has made something of a comeback with a resurgence of interest in serving it at the Queen's Diamond Jubilee in 2012. If you are interested in that curry flavor, this would be the perfect dish for you! Bon Appetit!
On such a wonderful sunny day with a nice breeze, what could be better than a good Ploughman's Lunch. Its good in a nice corner of a London park or right in your back yard right here in the good old USA. This dish is a traditional composed meal that was taken into the fields of the hard working ploughmen. It was a quick bite to have on the go. It is just a mixture of meats, breads, fruits and or vegetables. This is served with a variety of condiments. I will give you a list of all the different items for a great Ploughman's Lunch.
The great thing about this is you don't have to have everything on the list. You can have just an apple and some cheese and bread, or whatever you happen to have in your fridge. For a complete recipe, click on the picture below. Bon Appetit! This is an idea that is hugely popular. We once had it on our menu at my college's student-run restaurant. It is a great combination of Italian flavors that is used in many ways. This is one of them. It is basil (in the form of pesto), mozzarella cheese, and tomatoes. Only in this case I am substituting the tomatoes for bacon. I am not fond of that raw tomato taste. You can of course add some tomato slices. Start out with some crusty bread like Tuscan or Ciabatta bread. I had a french baguette so that is what I used. Spread the pesto over each slice of the bread and put the slices on a toaster oven baking sheet. Bake for about 5 minutes until bread is warmed through. In the meantime, fry up four rashers (slices) of bacon. If you wish, slice about two thick slices of tomato. Take the bread out of the oven top with tomato slices, bacon, and mozzarella cheese. In the restaurant we used slices of thick buffalo mozzarella, I had shredded cheese, so that is what I used. Place under the broiler for about a minute until the cheese melts. Serve open faced, or sandwich them together. It is a great flavor sensation. The salty bacon plays very well with the basil pesto, and the creamy mozzarella. Please try this one. You will end up making it all the time! Enjoy...
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