Thai Beef Salad – Stonewall Kitchen

Another vacation past and enjoyed the escape. On one segment of the trip we went to the Strawberry Banke, during our 2 day visit to the Portsmouth area we found that all roads lead to this place I had never heard about it but was on Lyn’s bucket list. One of the things we both enjoy is going to a cooking class at the Stonewall Kitchens in York Maine this time they had a “This is gluten free? class.  Enjoyed the personable touch of Chef Patty Roche and shared that neither of us enjoy the art of baking…too measured I said and we both nodded in full agreement. There were a few things for this class will mention stonewall kitchen in each title. This is more for me than anyone.

 

Fantastic, flavorful dishes that just happen to be gluten free.

  • Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
  • Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
  • Marinated Grilled Summer Veggies
  • Orange Almond Cake with Fresh Oranges in Toffee Syrup
This picture was taken from net not the actual dish we were served. But looks close

This picture was taken from net not the actual dish we were served. But looks close

Ingredients

  • 2 Oz Rice vermicelli
  • 1 Lb Sirloin Steak
  • Sesame oil
  • 1 whole kaffir lime leaf, middle discarded and finely chopped
  • ¼ cup finely chopped Vietnamese mint
  • 1/3 cup finely chopped cilantro leaves
  • 1/2 small red onion, thinly sliced
  • 1 short cucumber, peeled and cut into matchsticks
  • A carrot, cut into match sticks
  • 2 oz. snow peas, cut into match sticks
  • ¼ small red pepper ( Thai bird chili), finely diced
  • 1/4 small Chinese cabbage (Napa)
  • 1 small handful of bean sprouts
  • 2 scallions, finely chopped
  • ¼ cup unsalted, roasted peanuts, chopped

 

Dressing

  • 1/3 cup peanut oil
  • 2 Tbsp fish sauce
  • 1 tsp crushed chili
  • Juice of one lime
  • 2 tsp superfine sugar.

 

How

Soak vermicelli – use package directions, drain and chop into shorter lengths

 

Brush steak with sesame oil and charbroil or pan fry over high heat until cooked to your liking. Rest steak for 10 minutes and slice thinly

Combine all the dressing ingredients, stirring to dissolve sugar, Pur the dessing over the saled , tos to coat and serve at room temperature.

 

 

Strawbery Banke Museum, in the heart of historic downtown Portsmouth, New Hampshire, is an authentic 10-acre outdoor history museum, listed on the National Register of Historic Places and dedicated to bringing 300+ years of American history to life.

Strawbery Banke is a place to learn about architecture, heritage plants and foodways, traditional crafts and the tools, clothing and collections people used for everyday life in the 1600s, 1700s, 1800s and up through 1954 when the site was saved from urban renewal.

The Museum is a place for children, adults, multigenerational families and groups to gather to explore heritage gardens, historic buildings and crafts, preservation programs, hands-on activities, the stories told by costumed role-players,traditional crafts  and the changing exhibits that offer hours of fun and discovery. The Museum’s restored buildings and open space invite visitors to immerse themselves in the past.

Strawbery Banke is a sustainable place that preserves and enlivens three centuries of war and peace in the same New England waterfront neighborhood. Each year the Museum welcomes 75,000 visitors, members, schoolchildren and volunteers who love New Hampshire history for daily programs, exhibits and signature special events from May through December.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

There are only two of us to I cut the recipe in half and if you know me you know I love that 18 year old balsamic  vinegar. All I can say is Yum as a meal or side dish

Yield: 4 main dish servings (6 as a side)

Prep Time: 20 min

 Ingredients:

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SALAD:

  •  Two 15-ounce cans chickpeas, drained and rinsed
  •  1/4 cup chopped Italian parsley
  •  2/3 cup chopped bell pepper (mix red/yellow/orange)
  •  3/4 cup halved grape tomatoes
  •  3 green onions, sliced
  •  12 kalamata olives, sliced in half
  •  1/3 cup crumbled feta cheese

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DRESSING:

  •  4 tablespoons extra-virgin olive oil
  •  2 tablespoons plain yogurt
  •  1 tablespoon freshly squeezed lemon juice
  •  1 tablespoon red wine vinegar – I used 18 year old balsamic Vinegar, cause I love the stuff
  •  1 small garlic clove, minced
  •  1/4 teaspoon cumin
  •  salt and pepper, to taste

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How:

1. In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.

 

Tips:

*Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.

*If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.

 

 

Source: RecipeGirl.com (adapted from The New York Times)

Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries

Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries

A normal thanksgiving a day recipe for us is Crispy Brussels Sprouts but this year Lyn showed me a recipe that looked pretty good and was receive well at the table.

Serves 8

Ingredients

  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • Salt and pepper
  • 6 tablespoons extra-virgin olive oil
  • 2 pounds Brussels sprouts, trimmed, halved, slice the sprouts as thin as possible. I used the food processor to slice the sprouts to speed things up
  • 3 ounces smoked Gouda cheese, shredded (1 cup)
  • 1/2 cup chopped toasted pecans
  • 1/2 cup chopped dried cherries

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How

Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.  Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste.

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Related

Crispy Brussels Sprouts (Stevesacooking.com)

Basic Recipe for Greek Salad Dressing

Basic Recipe for Greek Salad Dressing

The simplest of all salad dressings is a drizzle of Greek extra virgin olive oil and wedges of lemon on the side – squeeze to taste. For salads with feta cheese like the Greek Salad, I recommend straight olive oil (with a little water). For salads with cucumber, I like oil and vinegar.

Greek-Salad-

Ingredients

For 1 cup of dressing:

  •  3/4 cup of Greek extra virgin olive oil
  • 1/4 cup of good quality red wine vinegar
  • 1 1/2 teaspoons of crushed Greek oregano
  • 1 teaspoon of salt
  • a pinch of pepper.

greek salad

How:

Whisk together in a bowl, or place in a tightly covered jar and shake to combine. The dressing will turn a light color with a creamy texture as the oil and vinegar combine.

Tip Add Dill: add 1 teaspoon of dried dill to the dressing nice touch!

Red Onion Relish

Red Onion Relish

We bought a bunch of red onions and remembered something we had made a long time ago turkey cutlets with red onion relish so I quickly decided we need some of this relish in the frig, it was good on that dish as well as chicken, burgers and on top of a regular salad.

Sweet-meets-savory relish gives a refreshing kick to this quick-to-fix main dish — the only prep step is chopping the onions.

Ingredients:

•             1  tablespoon(s) olive oil

•             1  large (1-pound) red onion, thinly sliced

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•             3  tablespoon(s) sugar

•             3  tablespoon(s) cider vinegar

•             1/2  teaspoon(s) salt

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How:

In 12-inch, nonstick skillet, heat 1 tablespoon olive oil on medium 1 minute. Add sliced onion and cook 15 minutes or until very soft, stirring occasionally.

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Stir in sugar, cider vinegar, and 1/4 teaspoon salt. Reduce heat to low and simmer 5 minutes longer.

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Makes about 1 cup relish.

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Endive, Radicchio, Fennel, and Watercress Salad

Endive, Radicchio, Fennel, and Watercress Salad

Lyn reminds me that I forgot to mention the salad and also the Wholefoods Cranberry multigrain rolls we had at our Eastover feast. Laurel once made a similar roll but they are much better perhaps someday I will get the recipe but we were there and convenience sometimes rules. We recently decided that Wholefoods bakery is not so good again convenience sometimes rules. I rarely bake to exact a science for me. Although I usually say ½ cup or 2 Tbsp. of this I am guessing for others sake I am really a handful of this a pinch of that kind of guy. Anyway…….

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, Celery root, turnips and carrots, Fennel salad and asparagus.

Ingredients:

  • 4 endive, thickly sliced on the diagonal

BelgianEndive

  • 1 large bulb fresh fennel, fronds removed and bulb very thinly sliced

fennel

  • 1 bunch watercress, stems removed

watercress

  • 1/2 Head of Radicchio sliced crosswise thinly

radichio

  • 2 tablespoons olive oil
  • Zest of one Meyer lemon
  • Juice of 1 Meyer lemon
  • Salt and pepper, to taste

How:

In a bowl, combine the endive, fennel, radicchio, watercress and Meyer lemon zest then toss gently to mix.

add Myer lemon zest

Whisk the olive oil, lemon juice, salt, and pepper.

Add half of the dressing and toss gently to coat thoroughly. Drizzle with the remaining vinaigrette and serve immediately..

toss

THE HISTORY OF  WATERCRESS

watercress about 1

From http://www.watercress.com/history.aspx

Watercress is the most ancient of   green vegetables known to man and its use can be traced back to the Persians,   Greeks and Romans. In fact, a famous Persian chronicler advised Persians to   feed cress to their children to improve bodily growth. He also strongly   recommended its use to the Greek and Persians soldiers of that time.Although these eminent rulers knew   nothing of such matters as mineral content and vitamins, they did observe   that their soldiers were in better condition when this plant was made part of   their daily diet. The Romans, too, looked with favor upon Watercress as a   salad. The common method of preparation in those days was with oil and vinegar.   It was also served with pepper, cumin seed and lentiscus…leaves of the mastic   tree.

When Hippocrates founded the first   hospital on the Island of Kos around 400 BC, he grew wild watercress in the   natural springs and used it to treat blood disorders.

It is reported that Nicholas   Messier first grew watercress in Erfurt, Germany, in the middle of the 16th   century. English cultivation started in early 1800, when a farmer near London   began to give cress attention as a product of Agriculture to be used in salads.   It was not long before its popularity spread and it became increasingly   difficult to meet the rather sudden increase in demand for watercress.

The herbalist John Gerard extolled   watercress as an anti-scorbutic (remedy for scurvy) as early as 1636. No doubt   in those days it was far easier to come by than oranges – a foreign   extravagance.

According to the book ‘James Cook   and the Conquest of Scurvy’, Captain James Cook was able to circumnavigate   the globe three times, due in part, to his use of watercress in his sailors   diets. And watercress is recorded as being on the menu for the vary first   Thanksgiving with the Pilgrims and the American Indians.

Wherever Watercress has been   reported in history, it has been common to eat the crisp green sprigs out of   hand, combined with other tender greens in salads and as a garnish on hot and cold dishes. In addition,   certain nationalities have made a particular watercress use famous in their   country.

For instance, the French are noted   for delicious thick soup made of potatoes and watercress, Potage Cressionniere.   This is usually served hot, though it is delicious served cold.

The English, of course, are   responsible for popularizing the watercress sandwiches. These are now practically standard service, appearing at   daily family teas and high teas alike. The Italians, too, did their bit by   adding shortcut sprigs of Watercress to their minestrone and other satisfying   and hearty vegetable soups. The Chinese have long used watercress sprays in their egg drop,   wonton and of course watercress soup.

Here in America, B&W   Watercress, Inc. has not only made watercress available easily, but we also   developed interesting recipes for using Watercress. These include: watercress   salad, soups and sandwiches, dips, entrees and of course the vegetable   dishes.

watercress2

Hard Apple Cider Vinaigrette Dressing

crispin_ciders

Ingredients

  • ¾ cup hard apple cider
  • ¼ cup fresh orange juice (about ½ orange)
  • 1 teaspoon honey
  • 1 tablespoon minced shallots
  • 2 tablespoons white balsamic vinegar (used our 18 year old)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste.

How

Bring cider, juice and honey to a boil in a small saucepan.

Cook 10 minutes or until reduced to about 2 tablespoons.

Pour into a medium bowl and let cool slightly. Add shallots, vinegar, Dijon salt and pepper stir with a whisk. Gradually add the olive oil stirring constantly with a whisk.

Set aside.