Category Archives: salads

white sangria

Hope you had a lovely weekend spent with your families celebrating Mother’s Day. Like many people (including my parents’ pastor who mentioned it in his sermon) was touched by NBA superstar, Kevin Durant’s MVP acceptance speech. I admit I got choked up hearing him thank his mom. What a great reminder to vocalize our appreciation for our loved ones, moms who are unsung heroes.

I had planned on making lasagna for my mom and pairing it with a nice red wine but because of the warm weather (it’s going to be 100 later this week, here in Los Angeles), white sangria would be the refreshing choice. Scored this $4.99 white wine fruity blend from Trader Joe’s (Pancake Cellars Big Day White 2012) which is a decent wine for this price and great in sangria since it has green apple notes (photo credit). If you’re in the mood for a red sangria, here’s an easy recipe I featured last year. I also recommend this strawberry agua fresca that would go well with a spicy Asian or Mexican dish.

good white ed

 

sangria rr recipe

 

 

 

 

 

 

 


white sangria
(adapted from foodnetwork.com)
serves 6
1 green apple, sliced in wedges
1 lemon, half moon slices
1 lime, half moon slices
1 cup, strawberries, quartered
3 TB sugar
1 bottle (750ml) of dry white wine (chardonnay and riesling are great too)
1 pint of raspberries
2 cups (approx) of soda water

Pour a half bottle of wine in a pitcher and add 3 TB of sugar. Stir and let it sit for 5 minutes or until the sugar is dissolved. Add the fruit except the raspberries and refrigerate for at least 2 hours. Serve with ice cubes, raspberries, and a splash of soda water.

Included in the dinner spread was lasagna and strawberry-basil shortcakes (ready for a magazine photo op) made by my sister (click here for the recipe). Not pictured: galbi and kale, brussel sprout, cranberry salad). I’ll share the bolognese sauce recipe once the weather cools down.

M day collage

 

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citrus arugula salad and crostini w/fig butter, brie, and prosciutto

I made this awhile ago and thought you might like to see… citrus arugula salad
serves 3-4 (as starter)
4 cups of arugula
1 orange, slices into half moons
1 ripe avocado, sliced
1/4 cups toasted walnuts
1/4 cup of olive oil
juice of 1 lemon
1 TB honey
1/4 tsp salt and pinch of pepper
Throw all ingredients up until the olive oil into a salad bowl. Make the salad dressing and individually dress each portion. Enjoy! crostini-pic3 crostini with fig butter, brie, and prosciutto
serves 4
1 bagette, 1/2 inch slices, on the diagonal
fig butter
brie cheese, 1/4 inch slices
1 package of prosciutto (about 10-12 oz)
1/4 cups olive oil
Preheat oven to 450F. Rub one side of bread slices with oil. Place oil-side down, touching the baking sheets. Spread fig butter on each slice, top with brie, then prosciutto. Bake for about 8-10 minutes or until the cheese is melted. Mmm… Perfect with a glass of riesling. Enjoy!

on friendships and beets and carrots

I love catching up with an old friend after a lapse of contact. It’s like picking up where you left off and surprisingly, a lot can occur in one month. It didn’t dawn on me until we were chatting it up for an hour (for someone who doesn’t like talking on the phone).

Apparently, ingredients have conversations too, at least according to Chef Jose Andres. How so? He explains how the ingredients are talking to each other as he’s cooking up a delicious Spanish dish on his show, Made in Spain (did you catch the Iron Chef episode when he was juding the truffle dishes?). It’s quite endearing actually. So in my dish, the beets and carrots are good friends having a conversation in the frying pan, as one gets crispy and the other tender. Enjoy!

glazed baby beet and carrot salad with cumin dressing (adapted from F&W, July 2010)
serves 4
1 TB unsalted butter
2 TB olive oil
8 baby golden and chioggia beets, peeled and quartered
12 baby carrots
salt and pepper
2 tsp honey
3 TB white vinegar
½ tsp ground cumin
8 cups of baby spinach
½ cup of goat cheese, pea size pieces
4 TB of sliced almonds

1.    In a medium skillet on medium low heat, melt the butter with the olive oil. Add the beets and carrots and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the beets are crisp-tender, about 5 minutes.
2.    Add the honey and 2 TB of vinegar and cook over medium heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Transfer the veggies to a bowl. Whisk the remaining 1 TB of vinegar with the cumin, then pour over veggies. Let cool slightly.
3.    Add the spinach and goat cheese to the veggies and toss. Sprinkle with almonds and serve right away.

fyi: I didn’t have goat cheese on hand, but in my past beet eating experience, the creamy/saltiness of the cheese balanced well with the sweetness of the beets. Don’t be like me and forget it as it makes a difference.

 

 

 

 

I found this in the freezer– a sweet corn ice cream bar. Chock it up to Korean food producers to make an ice cream bar made of corn. Koreans LOOOOOVVEE corn. They put it in Koreanized American dishes like coleslaw, potato salad, pizza… and I can’t think of any other examples. I’m sure it finds it’s way in other dishes. It’s sneaky that way.