Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

I’m sure when I grew up in the “olden days” there was a variety of apples available, but really, all I remember was the Red Delicious Apple. Now I certainly don’t want to offend any apple growers out there who grow the Red Delicious, or insult avid fans of the Red Delicious, but it’s because of that particular fruit that I never really took a liking to apples.  Unfortunately the Red Delicious is a mealy apple that’s not crisp or sweet or appealing in any way. Please don’t be mad at me for saying this, but I think it’s the truth.

Okay, fast forward to modern times. So, I walk into my local Whole Foods the other day and was overwhelmed by the sheer variety of apples they had for sale. You name it, Gala, Fuji, Jazz, Honeycrisp and Ambrosia, just to name a few. I couldn’t decide which variety to go with, so I bought them all.

Now, armed with a plethora of fall apples, came the decision of what to do with them. I had been to a restaurant the day before call Gjelina in Venice, California (which was quite hip and happening, I must say) and had their apple salad. I loved it so much I decided to recreate it at home. This Apple & Cheddar Salad is the perfect beginning to an autumn dinner or a Saturday brunch. The sweet crunch of the apples goes perfectly with the saltiness of the cheese.

Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

  • 2 large crisp apples, any variety
  • 2 stalks of celery
  • 4 ounces of good quality cheddar cheese
  • 1/4 cup pine nuts, toasted
  • 1 head of mustard greens
  • Mustard Vinaigrette (recipe follows)

Mustard Vinaigrette

  • 3 tablespoons sherry vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon finely minced garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • pinch of sugar
  • 1/2 cup, plus 1 tablespoon extra virgin olive oil

Place first 6 ingredients in a small jar and shake real well. Add in the olive oil and shake vigorously again so that dressing begins to thicken. I make the dressing a day in advance so that the flavors meld together. Refrigerate for up to one week.

Directions

  1. Place pine nuts in a small, frying pan over medium heat. Stir constantly until nuts begin to brown and release their natural oils. Place in a small dish to cool and set aside.
  2. With a sharp knife, chop your celery stalks crosswise into thin slices, or use a mandolin. Set aside.
  3. Thinly chop your mustard greens (chiffonade) and toss into a bowl or your can individually plate 4 separate salads.
  4. With a sharp knife, thinly slice the cheddar cheese and set aside.
  5. You can use a mandolin to slice the apples in round slices, or use a sharp knife to slice the apples into thin wedges, removing the core and seeds. Place the apple slices into a bowl of acidulated water. When you’re ready to plate your salad, take slices out of water, and pat dry.
  6. Plate all ingredients onto individual plates, or combine into a large bowl and toss with vinaigrette.

Makes 4 appetizer sized salads

Mustard Vinaigrette

Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

Mama’s Tips

To stop fruit from oxidizing, place fruit in a bowl of 1 cup cold water to 1 tablespoon of lemon or lime juice. Increase the amount of water/juice depending on how much fruit you are using. When you’re ready to use the fruit, just pat dry with a paper towel.

Crisp Fall apples make a perfect salad.

Crisp Fall apples make a perfect salad.

Recipe: Easy


Mini Stuffed Potatoes

Mini Stuffed Potatoes

Mini Stuffed Potatoes

Many of you have approached me recently and said, “Mama, I’m having a holiday party and I need an idea for a tasty appetizer”. Well, I think I have just the thing for you if you want something with potatoes, bacon and cheese that will pop right into your mouth. You will be amazed at how much flavor is packed into this one bite. But actually, if you’re a bit more genteel, it will be two bites. But I digress.

When entertaining for the masses, I’m a gal who likes to do as much prep work in advance so I’m not so overwhelmed the day of the party. Mini Stuffed Potatoes are an appetizer you can prepare two days in advance. You can stuff the potatoes with the mixture, and then wrap them in plastic and place in the refrigerator. An hour or so before you’re ready to serve them, let the potatoes sit out on the counter to come to room temperature.  Next, sprinkle them with the cheese and place them in a 425 degree F oven for about ten minutes until they are heated through and browned on the top. It’s quite the festive treat.

This holiday season my friends, hold your loved one’s very close. Mama wishes you all the best for the New Year.

Mini Stuffed Potatoes

Mini Stuffed Potatoes

Mini Stuffed Potatoes

From Fine Cooking

  • 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
  • 2 Tbs. olive oil
  • 2 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
  • 6 Tbs. thinly sliced fresh chives
  • 1/2 cup sour cream
  • 1/2 cup coarsely grated Parmesan cheese

Directions

  1. Heat the oven to 450°F. Place the potatoes in a medium sized bowl and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Transfer the potatoes to a rimmed baking sheet. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes.
  2. Carefully hollow out each potato: Decide which is the flatest surface of the potato to give it the most stability, then begin by slicing off the top; use a small spoon (I had a tiny mini spoon that worked great)or a melon baller to scoop out most of the flesh inside, transferring it to a medium bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the sour cream, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
  3. I used my fingers to fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
  4. Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

Recipe: Intermediate

Mini Stuffed Potatoes

Mini Stuffed Potatoes

P.S. For another tasty holiday appetizer, click here to view the recipe for Curried Scallop Cakes.

Mini Stuffed Potatoes

Mini Stuffed Potatoes


Panko Crusted Shrimp with Chive Aioli

Panko Crusted Shrimp

Panko Crusted Shrimp

I suppose the thing I’m learning about life is that it’s always changing, and that things can’t always stay the same. When I became a mother I was very comfortable in that role, and I believed that my job as nurturer, caretaker, maid, cook and pain-in-the-ass, would go on forever. However, it seems that both of my sons are ready to cut the proverbial apron strings. I don’t think I’m ready to let go yet. My mind is overwhelmed with thoughts of how will they navigate the world without me telling them what to do. Will they remember to brush their teeth?

What has brought on all this unwanted anxiety, was the trip I made today with my youngest son to look at a school and an apartment in a beautiful college town about an hour from our house. I was so excited for him, and the adventure that was ahead of him.  If I’ve done my job well, he will be able to venture out into the world and do just fine. I know I’m not the first middle-aged broad to go through this, I just didn’t realize it would happen this quickly. But it did.

So what, you may ask, does all this have to do with shrimp?  Nothing much really. As it is now, the boys are rarely home to eat dinner, and usually never at the same time. But yesterday, they were both home for family dinner and they asked if I would make fried shrimp. Well, that’s my job, and I aim to please. So, here’s the panko crusted shrimp dish I made for them. I highly suggest you make the chive aioli. It’s cool and creamy, and a little lemon-y, and a really nice contrast to the crunchiness of the shrimp.

Panko Crusted Shrimp

Panko Crusted Shrimp with Chive Aioli

From Cooking Light

  • 1 1/4 cup panko breadcrumbs, divided
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons cornstrach
  • 2 large egg whites, lightly beaten
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • canola oil for frying
  • 1/2 cup 2% Greek yogurt
  • 1/4 cup canola mayonnaise
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes
Directions
  1. Combine 1/2 cup panko crumbs, parsley and red pepper flakes in a mini processor; pulse to combine. Combine this mixture with the remaining panko crumbs in a shallow dish. Place the cornstarch in a shallow dish and the egg whites in a another separate shallow dish. Sprinkle the shrimp liberally with salt and pepper. Dredge the shrimp in the cornstarch, shaking off the excess; then dip into egg whites. Then dredge the shrimp in the panko mixture and press to adhere.
  2. In a large non-stick skillet, heat enough oil over medium heat. Add the shrimp, but do not crowd them and cook about three minutes per side insuring that they cook through. When the oil starts to get dark, I cleaned out the pan and heated fresh oil.
Chive Aioli
  • Whisk together the yogurt, mayonnaise, chives, lemon juice and red pepper flakes in a small bowl. Serve with shrimp.

Fried Shrimp

Note: I suggest buying large shrimp instead of extra large; as the extra large tend to be tougher and have a little less flavor.

Panko Crusted Shrimp

Recipe: Intermediate


French Onion Soup

French Onion Soup

French Onion Soup

My husband and I have this weird obsession with French onion soup. We order it in every restaurant we go to that has it on the menu. Although it’s a fairly simple soup, you would be surprised how differently, different restaurants prepare it. He and I took a vote, and we decided the best we’ve had so far is at a place called Cafe Cigale in Oak Park (the Agoura/Thousand Oaks area, if you’re a local).

During the winter I like to make this soup at home, it’s really a no-fail recipe. This rich and hearty soup is perfect for dinner parties, or just cold, blustery nights when you need your insides warmed-up. (It was in fact 80 degrees here today, but I made it anyway!)  You might want to use a variety of onions such as yellow, red and sweet for a little more complex flavor. Either way, I just love the melt-y, crust-y, bubbly cheese on top when you first take it out of the oven. It’s so good!

French Onion Soup

Adapted From Williams Sonoma

  • 2 tablespoons unsalted butter
  • 1 tablespoon of olive oil
  • 1/4 teaspoon sugar
  • 2 1/2 lbs. yellow onions, halved and thinly sliced
  • 1 tablespoon all-purpose flour
  • 1 cup dry white wine
  • 8 cups beef stock
  • 1 bay leaf
  • salt & pepper to taste
  • 1 French baguette
  • 3 cups shredded Gruyère cheese
Directions
  1. In a large pot, heat the butter and olive oil over medium heat. Add the onions and the sugar and cook, stirring occasionally for 30 minutes until the onions are tender and a deep golden brown.
  2. Sprinkle the flour over the onions until combined. Stir in the wine, then the stock and add the bay leaf. Bring to a boil, then reduce to a simmer for 30 minutes. Season with salt and pepper and discard the bay leaf.
  3. Meanwhile, preheat the broiler. You can use eight, 1 1/2-cup broilerproof soup crocks, (or I used smaller ramekins because I was making more servings and wanted a smaller appetizer portion). Cut the baguette into 1/2″ slices and place on a baking sheet. Place under broiler (12″ from heat) turning once so that they’re toasted on both sides.
  4. Ladle hot soup into the crocks (or ramekins). Place ramekins on a foil-lined baking sheet. Place 2 slices of toasted bread on top of soup, overlapping if necessary. Don’t let the bread sink down into soup. Sprinkle about 1/4 to 1/3 cup of the cheese on top. Place under broiler until the cheese is bubbling. Serve at once. This will make 8, 1 1/2 cup crocks or even more if you’re using smaller ramekins.
Recipe: Easy

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