Grape and Endive Salad

I've been trying to find more salad recipes and we really liked this one.  I tend to think of salads with the same boring ingredients and this one was different from the norm for me but still simple. The dressing makes enough for multiple salads so you can just make a batch of it ahead of time.

Basil Balsamic Dressing:

• 2 large oranges, juiced
• 2 tbsp balsamic vinegar
• 1/2 small shallot, minced
• 1 garlic clove, minced
• 1 tbsp olive oil
• 4 large basil leaves, chopped
• 1 tbsp thyme, chopped
• 1 tbsp flat leaf parsley, chopped
• salt and pepper to taste

Whisk together and store in the refrigerator.

Salad:

• 4 endive hearts, ends removed, chopped into large pieces
• 3 c baby spinach
• 1/2 c basil balsamic dressing
• 1 c green grapes, halved
• 1/4 c crumbled blue cheese*
• 1/2 c pecans, chopped and lightly toasted
• 1/4 c dried cranberries (or blueberries)
• 1/4 c raisins

Toss the endive and spinach in the dressing. Then divide each of the toppings amongst your servings and put on top.

Serves 2 portions or 4 small side salads.

Inspired by Cooking with the Seasons at Rancho La Puerta.

* Obviously this could be made with a substitute or remova of the cheese for vegan variety.

Hard-Boiled Egg. Yes it Needs a Recipe.

I've always found this annoyingly difficult, mostly because I'm always just guessing when the egg is cooked. Anthony Bourdain describes it in his Les Halles cookbook as a side note called "How to Freaking Hard Boil an Egg" and it comes out perfectly!

Put the eggs in cold water in a small pot, and bring to a boil. Once it boils, turn OFF the heat and let it sit covered for 10 minutes. Then move to an ice bath until cooled. 

Perfectly bright yellow in the center with no ugly gray ring!

Broccoli Salad with a Kick

This recipe is a slight adaptation of one from Simply Recipes. I was surprised at what a kick the flavor punches! I think its from the shallots sitting -- not sure if chilling longer would increase the punch. We really enjoyed this. Prepare at least one hour in advance.

Ingredients:

• dash of salt
• 1 lb fresh broccoli (if weighed with stems)
• 1/2 c slivered almonds
• 1/2 c cooked, crumbled bacon (about 1 lb)
• 1/4 c diced shallot (less than one)

• 1/2 c mayo
• 1 tbsp apple cider vinegar
• 1/8 c honey

Instructions:

1. Cooking the bacon is the longest step so get that going first. I cooked it stovetop but will bake it next time just to make it easier.
2. Cut broccoli florets off and discard stems. Blanch florets: boil in water for about 90 seconds with a dash of salt, then quickly put them into an ice bath.
3. In a separate bowl make the dressing: whisk mayo, vinegar and honey until smooth.
4. Combine drained broccoli, almonds, bacon, and shallots, and stir in the dressing.
5. Cover and chill for at least an hour before serving.

Serves 2-3.

Frenchie Foodies

Hot Chocolate in Bayonne

A week in southwest France and I'm full as can be. Yummies encountered:

• Jambon de Bayonne: the texture of prosciuto but the taste is not bitter; it is so much better.
• Tapas: the bars around Biarritz and Bayonne served tapas in the early evening. They would line the bar with platters of little things like bread with jambon or olives etc and you just fill a plate and pay something like 1 euro each.
• Mojitos and Caipirinhas were everywhere along the shore.
• Gateaux Basques: a little dense cake with soft gooey inside. Not too sweet; just right.
• Juaroncon wine! They only export 10% of their wine so we can rarely find it at home.
• Great seafood: gambas (enormous prawns), oysters, moules, white fish, salmon tartare
• Crazy, crazy Hot Chocolate: one rich sweet drink in Bayonne and one very spicy one in Pau
• Best. Fries. In. The. World. homemade at Cafe Miquel, eaten with infused rum.
• Cafe Au Lait: here they don't serve the milk in the coffee; instead they give you a pressed cafe and a little creamer filled with warm milk for you to pour in yourself. Sooooo goood.
• And of course some favorites: moules, pate, escargot, panini, foie gras, baguettes, cafe, and croissants.

Gateaux Basques

Cafe Au Lait

Mushroom Soup

This soup only has 2 tbsp of butter but it tastes incredibly rich and wonderful. It might be from using homemade broth. Creation d'mon ami.

• 2 tbsp butter
• 1 fennel bulb, white part only, sliced
• 1 yellow onion, diced
• 1 garlic bulb (yes, bulb, not clove), peeled and smashed
• salt and pepper
• 1 lb mushrooms, sliced
• 4-5 c chicken broth (assuming veggie broth would make a great vegetarian edition)
• pinch of nutmeg

Instructions:

1. In a large stock pot, saute the fennel, onion and garlic in butter until soft and onions are translucent. 
2. Add mushrooms until cooked down.  Season with salt and pepper.
3. Add broth and nutmeg. Simmer for 15-30 minutes for ingredients to cook down and flavors to combine.