Classic Caesar Salad
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Cooking time: 70 minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Classic Caesar Salad Time: 15 minutes plus 5 minutes the day before
This is mon mari's specialty ....I have never made it myself, but have eaten lots
1 clove garlic
1/4 cup plus 1 tbs olive oil, the good stuff
3/4 cup bread cubes, preferably cut from a bakery loaf or 'French' bread
3/4 tsp salt
1/4 - 1/2 tsp dry mustard
lots of black pepper
3 anchovy fillets, mashed or the equivalent in anchovy paste
a few drops of Worcestershire sauce
1 1/2 tbs red wine vinegar
1 egg (or egg substitute if you're fussy about eating raw eggs - I am not the food police and
we eat things that are not 'approved' - like raw eggs, pork still pink, rare and raw hamburger) The
egg binds the salad dressing and it's not a proper Caesar without it.
1/2 lemon
2 tbs Parmesan, freshly grated
1 large, fresh head of Romaine - none other will do
The day before peel garlic, cut into 2 or 3 pieces and put it, along with the olive oil, into a small glass dish. Cover with cling film and set aside to steep for 24 hours (or so). Heat 2 tbs of the garlic oil in a nonstick skillet. Add the bread cubes and sauté until golden. Remove and drain on paper towels. Mash the anchovies in the bottom of a large salad bowl. Add the salt, pepper, mustard, Worcestershire, vinegar and remaining garlic oil and mix lightly with a fork. Crack the egg and drop the raw egg onto the vinegar and oil. Squeeze the lemon half over the egg, watching for and removing any pips. Sprinkle with Parmesan. Tear Romaine into bit-size pieces and put on top of dressing. Toss well with tongs (mon mari swears 'hands' are best). Add the croutons, toss a bit more and serve immediately. (The men in the family say that one can tell if it is a proper Caesar Salad if one has a slight glisten on the brow when finished eating - women, of course, never glisten...)
Grilled Cornish Hens (Poussin) with Lemon and Herbs Time: 60 minutes
2 Cornish game hens or poussin (little chickens)
2 tbs snipped fresh chives
2 tbs finely chopped fresh parsley
2 tbs finely chopped fresh thyme
2 tbs finely chopped fresh tarragon
2 tbs finely chopped fresh oregano
2 tbs finely chopped fresh basil
2 cloves minced garlic
1/2 tsp salt
1 tsp pepper
1/3 cup lemon juice
1/4 - 1/2 cup olive oil
Snip, chop and mince herbs and garlic. I put them on a cutting board, about 1/3 at a time and cut with a large chef knife or mezzaluna using a rocking motion. You are making a paste so they should be fairly fine. Put all into a small bowl and add the lemon juice, salt and pepper. Mix well. Add enough olive oil to make a thin paste - it won't hold together but it shouldn't be like a vinaigrette. Wash hens and pat dry with paper towels. Carefully work your fingers between the skin and the flesh on the breast of the hens, loosening skin. When it is nice and loose, as far as you can do it without tearing, spread the herb mixture under the skin. Pat the skin back in place. Spread more of the herb mixture on the birds, put any remaining herbs inside the birds. Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping. Cook hens on barbecue grill over indirect heat for 45 - 60 minutes or until done. Chicken is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time. When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy). Serve whole or cut each bird in half.
Note: The leftover chicken is for the salad on Sunday!
Grilled New Potatoes Dijon Time: 45 minutes
5 - 8 small new (or fingerling) potatoes depending on size or 2 - 3 medium regular potatoes
3 tbs Dijon mustard
1 tbs white Balsamic vinegar
2 tbs olive oil
1/2 tsp garlic powder
1 tsp Herbes de Provence
If potatoes are golf ball size or larger, cut in half. If smaller leave whole. If using regular potatoes cut 4ths the long way and then in thirds the short way. Put mustard, olive oil, vinegar, garlic and herbes in a medium bowl, and whisk well; it will be very thick. Add potatoes and toss well to coat. Put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes or over indirect heat for 35 - 40 minutes, stirring occasionally. You can also put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 35 minutes. Remove from pan and serve.
Zucchini (Courgette) with Tomatoes and Onions Time: 35 minutes
This is a traditional Mediterranean preparation
1 medium zucchini (courgette), about 8 " (20cm)
1 medium onion
2 cloves garlic
1 large, fresh tomato or 2 medium
1 tbs olive oil
1 tbs fresh basil
1 tbs fresh marjoram or oregano
Peel and chop onion. Peel and mince garlic. Sauté in medium nonstick skillet over medium heat. Cut ends off zucchini, cut in half the long way and then into 1/4 inch slices. When onions are transparent add zucchini. Cut tomatoes into chunks and add to zucchini. Turn heat to medium-low, cover and simmer until done, about 20 minutes. Chop herbs and stir in. (If using dried herbs add with tomatoes.) When done tomatoes should have cooked down into nice, chunky sauce for zucchini and onions. Serve.
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Cooking Schedule: 70 minutes |
Chop onion, mince garlic |
Cooking for Two? Or more?
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