A unique side dish to complement some grilled or baked fish.
- 1 medium cauliflower
- 1/2 cup whipping cream
- 1/4 cup mayonnaise
- Salt to taste
- 1 ½ Tablespoons Dijon mustard
- ½ lemon (juice only)
- Remove the stem and leaves from the cauliflower.
- Steam the cauliflower whole until it is barely tender.
- Drain and keep warm.
- Whip the cream and set aside briefly.
- In a mixing bowl combine the mayonnaise, salt, mustard and lemon juice.
- Whip until blended; fold in the whipped cream.
- Pour sauce over cauliflower or serve it separately.
- Sprinkle with paprika.
This easy to prepare soup seems so gourmet!
- 1 Medium sweet onion, thinly sliced
- 3 Tablespoons unsalted butter
- 2 Tablespoons flour
- 2 Quarts chicken stock
- 2 Tablespoons (about) Emmenthal or Swiss cheese per person
- 1 Baguette toast round per person
In a skillet, sauté onion and butter over a gentle, medium flame until it softens (about 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
Add the chicken stock and bring to a boil. Let simmer with the lid on and allow this mixture to bubble for another 40 minutes.
As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).
Ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese is golden and the soup bubbles up along the side of the dish.
Tricks of the Trade:
As in other matters of the skillet, time and flavor trade off. Leave the onions on medium heat and let them slowly sauté, to mellow the floury taste.
Likewise, after the stock goes in, allow the soup its full 40 minute covered cook time. You’ll appreciate the results in the end.
Play With Your Food!
There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.
For more information: Click here to visit Will Clower’s website.
A fabulous side dish that is soooo easy to make!
- 1 pound carrots
- ½ cup dry white wine
- ½ cup water
- 1 Tablespoon white vinegar
- 1 garlic clove, crushed
- 1 bay leaf
- 6 Tablespoons olive oil
- 1 teaspoon mustard
- Peel the carrots, and cut them into thin rings.
- Put the wine, water, vinegar, crushed garlic, bay leaf and oil into a pan.
- Bring to a boil and; add the carrots.
- Boil for 8 minutes.
- Pour the ingredients into a bowl and; stir in the mustard.
- Season with salt and pepper to taste.
- Leave to stand for at least 6 hours.
- For the fullest flavor, let it stand for a couple of days.
This recipe is an easy way to enjoy in veggies and a great way to use up leftover cooked chicken.
- 2 medium onions, thinly sliced
- 1/2 cup sliced mushrooms
- 1/2 cup sliced water chestnuts
- 28 ounces drained bean sprouts
- 1/2 cup bamboo shoots
- 2 tablespoons cornstarch
- 2 cups cooked chicken cut in large bite sized pieces
- 4 large celery stalks cut diagonally into 1 inch pieces
- 2 tablespoons cooking oil
- 2 cups chicken broth
- 1 tablespoon soy sauce
- Ground pepper
- In a large skillet, heat oil and cook onions until slightly soft.
- Add celery, mushrooms and 1 1/2 cup chicken broth.
- Cook over low heat for 10 minutes, stirring a few times.
- Add water chestnuts, bean sprouts and bamboo shoots.
- In a small bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and stir until smooth.
- Add mixture to the large skillet, along with the cooked meat.
- Add freshly ground pepper and mix well.
- Simmer for 10 minutes.
- Serve over rice or noodles
- Switch up the vegetables as you see fit.
Cruciferous vegetables such as cabbage are super foods! Enjoy this veggie in the form of sauerkraut.
- 1 Medium Cabbage (green or red)
- 2 Tablespoons Pickling Salt
- Distilled or filtered water (non-chlorinated)
- Shred the cabbage.
- In a large bowl, mix shredded cabbage and salt together.
- Pound the cabbage mixture to expel the juices.
- Place pounded cabbage and juices in a medium sized glass jar (1 Quart Sized).
- Press down firmly on the cabbage.
- Add distilled water until cabbage is fully submerged.
- Solution should be at least one inch from the top of the jar.
- Cover the jar and let sit for 3 to 7 days at room temperature.
- Store in the refrigerator.
Eat like a Mediterranean and start off with these being your first course.
- 2 cups shredded zucchini
- 2 eggs
- ½ cup flour
- 1 small to medium onion, finely chopped
- 1 teaspoon salt
- Pinch of crushed red pepper
- Pinch of cinnamon
- Olive oil
- In a bowl mix all ingredients except olive oil together.
- In a frying pan, on medium, heat enough oil to cover bottom of pan. Once oil is heated add tablespoons of batter to pan. Brown on both sides.
- 6, 4 ounce fillets of red snapper
- 1/4 teaspoon garlic powder
- Salt and ground black pepper to taste
- 1/4 cup salsa
- 1 Tablespoon finely chopped white onion
- 1/2 lime, juiced
- 1 Tablespoon chopped cilantro
Continue reading “Fish topped with Salsa”
This dish provides some great color and is a nutritious and delicious side.
- ½ pound raw beets, trimmed
- 3 heads of Belgian Endives, medium
- 1 red onion
- 1 Tablespoon Dijon mustard
- 1 Tablespoon red wine vinegar
- salt and pepper
- 3 Tablespoons olive oil
- 4 Tablespoons finely chopped parsley
- Place the beets in a saucepan and add water to cover.
- Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets.
- Drain and let cool.
- Remove the skins and slice the beets.
- Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
- Drop the pieces into cold water.
- Drain and pat dry.
- Peel and slice the onion.
- Combine the mustard, vinegar, salt and pepper in a salad bowl.
- Add the oil and blend well with a wire whisk.
- Add the beets, endive, onion and parsley.
- Toss well and serve.