richard-in-cincy
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ISO: ISO: Interesting Side dishes for Father's Day picnic...looking for something new, unusual, & tasty.
- Thread starter richard-in-cincy
- Start date
In Search Of:
These are all great: Carrot, Orange, Radish Salad; Curried Couscous Salad with Dried Cranberrries;
Citrus Green Bean Salad; Carrot Rapee; Thai-Style Pasta Salad; Roasted Asparagus With Crisp Shallots; Blue Cheese Broiled Tomatoes; Spinach- Stuffed Mushrooms...
Let me know if you're interested in any of these, and I'll post them.
Citrus Green Bean Salad; Carrot Rapee; Thai-Style Pasta Salad; Roasted Asparagus With Crisp Shallots; Blue Cheese Broiled Tomatoes; Spinach- Stuffed Mushrooms...
Let me know if you're interested in any of these, and I'll post them.
richard-in-cincy
Well-known member
Oh, the Blue Cheese Broiled Tomatoes sound fun. Thanks!
Richard, What about the following -
Marinated Carrot Salad with Ginger and Sesame Oil
Hot Cheddar-Garlic Rolls
Spinach Caesar Salad
Warm Leek, Asparagus and Potato Salad
Bacon and Tomato Salad
All of the above from Food & Wine June 2005, recipes of Chef Laurent Tourondel.
If you are interested in any of the above, let me know and I will post them.
Gay
Marinated Carrot Salad with Ginger and Sesame Oil
Hot Cheddar-Garlic Rolls
Spinach Caesar Salad
Warm Leek, Asparagus and Potato Salad
Bacon and Tomato Salad
All of the above from Food & Wine June 2005, recipes of Chef Laurent Tourondel.
If you are interested in any of the above, let me know and I will post them.
Gay
Here ya go:
Note: Although the recipe directions say to "serve immediately," these are fine if they sit around for awhile.
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
Recipezaar - Posted by Leslie O
Note: Although the recipe directions say to "serve immediately," these are fine if they sit around for awhile.
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
Recipezaar - Posted by Leslie O
Here's the recipe...
THAI-STYLE PASTA SALAD
*NOTE: There's just barely enough dressing as is, so I suggest making at least 1 1/2 times the amount.
DRESSING:
1/2 cup natural peanut butter (I used lightly salted natural peanut butter)
6 Tbs. water
4 Tbs. vegetable oil *(second time I made this, I used less, about 2 Tbsp. Both times I used canola oil)
2 Tbs. fresh lime juice (about 1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 - 1/2 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
(original recipe uses 2 tsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
THAI-STYLE PASTA SALAD
*NOTE: There's just barely enough dressing as is, so I suggest making at least 1 1/2 times the amount.
DRESSING:
1/2 cup natural peanut butter (I used lightly salted natural peanut butter)
6 Tbs. water
4 Tbs. vegetable oil *(second time I made this, I used less, about 2 Tbsp. Both times I used canola oil)
2 Tbs. fresh lime juice (about 1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 - 1/2 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
(original recipe uses 2 tsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
O.K. barb_b - Here is the Marinated Carrot Salad w/Ginger and Sesame Oil
Marinated Carrot Salad w/Ginger and Sesame Oil
6 servings
Total: 25 minutes
Laurent Tourondel grew up in France eating his mother's carrot salad. His Asian take is a little different. The sesame oil, fresh ginger and cilantro add vibrancy to sweet, crunchy carrots.
1 pound carrots, peeled and shredded
1 garlic clove, minced
2 tablespoons sherry vinegar
1 cup coarsely chopped cilantro
1/2 cup grapeseed oil
Salt and freshly ground pepper
1/3 cup fresh carrot juice
2 tablespoons mayonnaise
1-1/2 teaspoons Asian sesame oil
3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely grated fresh ginger
In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain well.
Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of grapeseed oil. Season the carrot dressing generously with salt and pepper.
Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately.
Recipe Source: Chef Laurent Tourondel
Fast Sides Dishes
Food & Wine Magazine - June 2005
Marinated Carrot Salad w/Ginger and Sesame Oil
6 servings
Total: 25 minutes
Laurent Tourondel grew up in France eating his mother's carrot salad. His Asian take is a little different. The sesame oil, fresh ginger and cilantro add vibrancy to sweet, crunchy carrots.
1 pound carrots, peeled and shredded
1 garlic clove, minced
2 tablespoons sherry vinegar
1 cup coarsely chopped cilantro
1/2 cup grapeseed oil
Salt and freshly ground pepper
1/3 cup fresh carrot juice
2 tablespoons mayonnaise
1-1/2 teaspoons Asian sesame oil
3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely grated fresh ginger
In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain well.
Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of grapeseed oil. Season the carrot dressing generously with salt and pepper.
Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately.
Recipe Source: Chef Laurent Tourondel
Fast Sides Dishes
Food & Wine Magazine - June 2005
Barb - Spinach Caesar Salad
Spinach Caesar Salad
Total: 30 minutes
6 servings
1 large egg
3 anchovy fillets, rinsed
2 tablespoons fresh lemon juice
2 garlic cloves, 1 minced
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
10 ounces Parmesan cheese, 3 ounces finely grated and 7 ounces coarsely shredded
Salt and freshly ground pepper
1/2 baguette, cut into 1/2-inch cubes (4 cups)
1 teaspoon paprika
1/2 pound baby spinach (8 cups)
Preheat the oven to 350 Degrees F. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with a slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice whole garlic clove and mustard and blend until smooth. With the machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden. Let cool slightly.
In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer the sald to plates and serve.
Recipe Source: Chef Laurent Tourondel
Fast Side Dishes
Food & Wine Magazine - June 2005
Spinach Caesar Salad
Total: 30 minutes
6 servings
1 large egg
3 anchovy fillets, rinsed
2 tablespoons fresh lemon juice
2 garlic cloves, 1 minced
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
10 ounces Parmesan cheese, 3 ounces finely grated and 7 ounces coarsely shredded
Salt and freshly ground pepper
1/2 baguette, cut into 1/2-inch cubes (4 cups)
1 teaspoon paprika
1/2 pound baby spinach (8 cups)
Preheat the oven to 350 Degrees F. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with a slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice whole garlic clove and mustard and blend until smooth. With the machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden. Let cool slightly.
In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer the sald to plates and serve.
Recipe Source: Chef Laurent Tourondel
Fast Side Dishes
Food & Wine Magazine - June 2005
Barb - Bacon and Tomato Salad Recipe (disregard above two posts - hit keyboard too quickly)
Bacon and Tomato Salad
Total: 30 minutes
6 servings
3 pounds tomatoes, cut into 1/2-inch pieces
12 basil leaves, torn
1 small red onion, coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
3/4 pound sliced bacon
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
3/4 teaspoon Cajun spice mix
1-1/2 teaspoons fresh lemon juice
1 small garlic clove, minced
Dash of hot sauce and crusty bread, for serving
Preheat the oven to 450 Degrees F. In a bowl toss the tomatoes, basil, onion, olive oil and vinegar and season with salt and pepper. Let stand 15 minutes.
Set a wire rack on a baking sheet and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break into small pieces.
In a small bowl, whisk the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic and hot sauce.
Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.
Recipe Source: Chef Laurent Tourondel
Fast Side Dishes
Food & Wine Magazine - June 2005
Bacon and Tomato Salad
Total: 30 minutes
6 servings
3 pounds tomatoes, cut into 1/2-inch pieces
12 basil leaves, torn
1 small red onion, coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
3/4 pound sliced bacon
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
3/4 teaspoon Cajun spice mix
1-1/2 teaspoons fresh lemon juice
1 small garlic clove, minced
Dash of hot sauce and crusty bread, for serving
Preheat the oven to 450 Degrees F. In a bowl toss the tomatoes, basil, onion, olive oil and vinegar and season with salt and pepper. Let stand 15 minutes.
Set a wire rack on a baking sheet and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break into small pieces.
In a small bowl, whisk the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic and hot sauce.
Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.
Recipe Source: Chef Laurent Tourondel
Fast Side Dishes
Food & Wine Magazine - June 2005
richard-in-cincy
Well-known member
Gay thanks, some great suggestions.
richard-in-cincy
Well-known member
It will be grill, outside, same old same old MIdwestern sides contributed
by everyone. Just looking for something really off the wall that people won't think is too wierd and they'll really like. I was thinking about making some Sesame Cold Noodles, garnishing it with lots of cilantro, cucumber, and peanuts, and calling it "Pasta Salad" (gotta know my family. LOL. They're down on the farm, southern fried through and through). Also have an interesting recipe for "Pierogi Lasagne" that I know they'd love, but we're in the middle of a heat wave and I'm loathe to light the oven.
by everyone. Just looking for something really off the wall that people won't think is too wierd and they'll really like. I was thinking about making some Sesame Cold Noodles, garnishing it with lots of cilantro, cucumber, and peanuts, and calling it "Pasta Salad" (gotta know my family. LOL. They're down on the farm, southern fried through and through). Also have an interesting recipe for "Pierogi Lasagne" that I know they'd love, but we're in the middle of a heat wave and I'm loathe to light the oven.
Hah- cold sesame noodles was something I was going to suggest and here are 6 other RECs
here are a few more:
THE BEST WILD RICE SALAD (IMO)
2 cups raw wild rice
1/4 cup oil
4 cups chicken broth
1 can sliced water chestnuts, drained
1 large sweet red (or green) pepper, sliced
1 large onion, sliced
3/4 lb snow peas in pods
1/2 lb sliced mushrooms
vinaigrette (recipe follows)
Sauté wild rice in oil for five minutes, or until lightly browned. Stir in broth and bake the mixture, covered, in a 325° oven for an hour and a half. If rice seems too moist, remove cover and bake 5-10 minutes longer.
Transfer to a large bowl and toss with 1/2 cup vinaigrette. Add water chestnuts, red pepper, onion, salt and pepper to taste. Chill, preferably overnight.
Blanch pea pods in boiling salted water for 30 seconds. Refresh under cold water and pat try. Cut diagonally into 1” pieces and reserve.
Marinate the mushroom slices in vinaigrette. Marinate snow peas for only about 1 hour before serving as the color will fade.
To serve, mix all together and add more vinaigrette.
VINAIGRETTE (make 2 batches, or double, for above recipe)
1/3 cup lemon juice
1 cup oil
1 tsp salt
1 T Dijon mustard
fresh parsley, minced
pepper to taste
Mix lemon juice, salt, pepper, mustard and parsley together. Add oil slowly in a stream as you whisk. Adjust seasonings.
PEPPERY SAUTÉED CABBAGE & NOODLES
(serves 4)
6 T butter, melted
4 cups shredded cabbage
1 small onion, chopped
3 garlic cloves, chopped
1-1/2 T sugar
salt, pepper
8 oz thin egg noodles, cooked
1 T poppy seed
Melt butter in heavy large skillet over medium-high heat. Add cabbage, onion and garlic, and sauté until lightly browned (about 8 minutes). Mix in sugar, salt, and lots of pepper.
Add noodles and toss with poppy seed. Reduce heat, and heat until warmed through.
I have posted JC's recipe for Timbale of Corn before but it is soooooo good it is worth tempting you with it:
TIMBALE OF FRESH CORN
serves about 8- Julia’s recipe
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
SAM’S POTATOES
(serves smileys/bigeyes.gif
Sam was a friend of my cousin, who gave me this recipe
1 medium package Ore-Ida Hash Browns, thawed
1 cup onion, chopped
1 cup green pepper, chopped
1 cup grated cheese
1 cup sour cream
1 can cream of potato soup
1 can cream of celery soup
1 tsp each: pepper, parsley, paprika
1/3 C parmesan cheese
In a 9x13 or 10x14 pan, place potatoes. Layer onion and green pepper over top. Sprinkle with grated cheese. Mix sour cream and soups together; add herbs, and pour over all. Top with parmesan.
Bake uncovered at 300° for 1-1/2 to 2 hours.
Here is something I take to pot lucks- the pan is always scraped clean:
CATHY’S VEGGIE LAYERS
(serves 8-10)
In a 9x13 or 10x14 pan, layer ANY combination of sliced veggies (I use four or five): cabbage, potatoes, onions, green peppers, carrots, corn , beans, tomatoes, broccoli, cauliflower, zucchini, WHATEVER!
1 stick (1/4 lb) butter
8T flour
2 - 3 cups of milk
1 can cream of potato soup (or mushroom or celery)
1/2 C pepper jack cheese, grated
1/2 C American or cheddar cheese, grated
2 eggs
1 tsp thyme
1/2 tsp salt
1 tsp pepper
1/3 C parmesan cheese
Melt butter and add flour. Whisk and cook a few minutes. Add enough milk to make a medium-thick sauce. Add soup and cheeses, except parmesan. Cool down a bit and whisk in eggs, thyme, salt, and pepper.
Pour over veggies. Top with parmesan cheese or buttered crumbs.
Bake for an hour and a half at 325°.
CHEESE AND PEPPER SALAD (serves 6)
8 medium sweet red bell peppers
1/2 white medium onion, halved and sliced thinly
3/4 lb diced Gruyere cheese
1/3 C pitted green olives
1/3 C pitted black olives
1/2 C raspberry vinegar
2 T Dijon mustard
1 tsp pepper
1 T minced fresh basil or 1 tsp dry
1 tsp honey
1 C good olive oil
Broil peppers until skins blister, turning frequently. Take out of oven and seal in paper bag for 5-10 minutes or until skins come off easily. Cool, core and remove white membrane. Cut peppers into thin strips and chill.
Mix peppers, onion, cheese and olives together.
In a seperate bowl combine the vinegar, mustard, pepper, basil and honey. Whisk in the oil , adding it in a steady stream. Pour over the salad
here are a few more:
THE BEST WILD RICE SALAD (IMO)
2 cups raw wild rice
1/4 cup oil
4 cups chicken broth
1 can sliced water chestnuts, drained
1 large sweet red (or green) pepper, sliced
1 large onion, sliced
3/4 lb snow peas in pods
1/2 lb sliced mushrooms
vinaigrette (recipe follows)
Sauté wild rice in oil for five minutes, or until lightly browned. Stir in broth and bake the mixture, covered, in a 325° oven for an hour and a half. If rice seems too moist, remove cover and bake 5-10 minutes longer.
Transfer to a large bowl and toss with 1/2 cup vinaigrette. Add water chestnuts, red pepper, onion, salt and pepper to taste. Chill, preferably overnight.
Blanch pea pods in boiling salted water for 30 seconds. Refresh under cold water and pat try. Cut diagonally into 1” pieces and reserve.
Marinate the mushroom slices in vinaigrette. Marinate snow peas for only about 1 hour before serving as the color will fade.
To serve, mix all together and add more vinaigrette.
VINAIGRETTE (make 2 batches, or double, for above recipe)
1/3 cup lemon juice
1 cup oil
1 tsp salt
1 T Dijon mustard
fresh parsley, minced
pepper to taste
Mix lemon juice, salt, pepper, mustard and parsley together. Add oil slowly in a stream as you whisk. Adjust seasonings.
PEPPERY SAUTÉED CABBAGE & NOODLES
(serves 4)
6 T butter, melted
4 cups shredded cabbage
1 small onion, chopped
3 garlic cloves, chopped
1-1/2 T sugar
salt, pepper
8 oz thin egg noodles, cooked
1 T poppy seed
Melt butter in heavy large skillet over medium-high heat. Add cabbage, onion and garlic, and sauté until lightly browned (about 8 minutes). Mix in sugar, salt, and lots of pepper.
Add noodles and toss with poppy seed. Reduce heat, and heat until warmed through.
I have posted JC's recipe for Timbale of Corn before but it is soooooo good it is worth tempting you with it:
TIMBALE OF FRESH CORN
serves about 8- Julia’s recipe
12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.
Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
SAM’S POTATOES
(serves smileys/bigeyes.gif
Sam was a friend of my cousin, who gave me this recipe
1 medium package Ore-Ida Hash Browns, thawed
1 cup onion, chopped
1 cup green pepper, chopped
1 cup grated cheese
1 cup sour cream
1 can cream of potato soup
1 can cream of celery soup
1 tsp each: pepper, parsley, paprika
1/3 C parmesan cheese
In a 9x13 or 10x14 pan, place potatoes. Layer onion and green pepper over top. Sprinkle with grated cheese. Mix sour cream and soups together; add herbs, and pour over all. Top with parmesan.
Bake uncovered at 300° for 1-1/2 to 2 hours.
Here is something I take to pot lucks- the pan is always scraped clean:
CATHY’S VEGGIE LAYERS
(serves 8-10)
In a 9x13 or 10x14 pan, layer ANY combination of sliced veggies (I use four or five): cabbage, potatoes, onions, green peppers, carrots, corn , beans, tomatoes, broccoli, cauliflower, zucchini, WHATEVER!
1 stick (1/4 lb) butter
8T flour
2 - 3 cups of milk
1 can cream of potato soup (or mushroom or celery)
1/2 C pepper jack cheese, grated
1/2 C American or cheddar cheese, grated
2 eggs
1 tsp thyme
1/2 tsp salt
1 tsp pepper
1/3 C parmesan cheese
Melt butter and add flour. Whisk and cook a few minutes. Add enough milk to make a medium-thick sauce. Add soup and cheeses, except parmesan. Cool down a bit and whisk in eggs, thyme, salt, and pepper.
Pour over veggies. Top with parmesan cheese or buttered crumbs.
Bake for an hour and a half at 325°.
CHEESE AND PEPPER SALAD (serves 6)
8 medium sweet red bell peppers
1/2 white medium onion, halved and sliced thinly
3/4 lb diced Gruyere cheese
1/3 C pitted green olives
1/3 C pitted black olives
1/2 C raspberry vinegar
2 T Dijon mustard
1 tsp pepper
1 T minced fresh basil or 1 tsp dry
1 tsp honey
1 C good olive oil
Broil peppers until skins blister, turning frequently. Take out of oven and seal in paper bag for 5-10 minutes or until skins come off easily. Cool, core and remove white membrane. Cut peppers into thin strips and chill.
Mix peppers, onion, cheese and olives together.
In a seperate bowl combine the vinegar, mustard, pepper, basil and honey. Whisk in the oil , adding it in a steady stream. Pour over the salad