15 Mar 10 leaf day
Irish Cream
Irish Car Bomb
16 Feb 10 leaf day
Cream of Watercress Soup
Ingredients
1 cup chopped yellow onions
1 tablespoon olive oil
3 cups vegetable stock
1 large bunch (about 10 oz.) watercress, washed and coarsely chopped
1 cup half and half
1 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon fresh lemon juice
Preparation
Sauté the onions in olive oil until they turn translucent. Add the vegetable stock to the onions and bring the mixture to a simmer for 2 minutes. Add the watercress to the stock and continue simmering the soup for about 3 minutes, or until the watercress fully wilts into the stock.
Stir the half and half into the mixture and then puree it with either a hand-held blender or a countertop blender in batches. Season the soup with salt, pepper, and lemon juice, and then warm it over low heat to serving temperature.
11 Feb 10 Fruit day/Root day
Roasted Root Vegetables
Ingredients
6 shallots, peeled and halved
3 carrots, peeled and cut diagonally into 2-inch pieces
1 medium celery root, peeled and cut into 8 large chunks
2 medium parsnips, peeled and cut into ½-inch coins
1 medium turnip, peeled and cut into 8 wedges
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
Preparation
Preheat oven to 450 degrees F.
Toss shallots, carrots, celery root, parsnips, and turnip with olive oil, salt, and pepper.
Spread vegetables out in 1 layer, on a baking sheet.
Roast vegetables for 30-45 minutes, or until tender and caramelized, turning once halfway through cooking time.
10 Feb 10 Fruit day
Tomato Avocado Melt
(If you cant find good tomatoes, substitute turkey)
4 English muffins
1 ripe avocado
1 or 2 large vine-ripe tomatoes
Sea salt
1/4 cup fresh basil
Fresh Mozzarella
1/4 cup grated Parmesan cheese
Fresh ground black pepper
Preheat oven broiler, or toaster oven
Toast English muffin halves until golden brown.
Top with sliced avocado and sliced tomato
Lightly salt the tomato.
Add chopped basil on the tomatoes.
Top with Mozzarella, and sprinkle Parmesan cheese over that.
Crack fresh pepper.
Broil for about 2 to 3 minutes.
Enjoy, makes 4 servings.
Mixed greens with pear, Gorgonzola, and fresh strawberries
8 cups mixed greens
1 medium pear, sliced thin
1 cup of sliced strawberries
1 small red onion, sliced thin
1/4 cup of crumbled Gorgonzola
Dressing:
1/4 cup dry sherry
2 tablespoons balsamic or red wine vinegar
1 teaspoon of sugar
1 teaspoon of toasted sesame oil
9 Feb 10 Fruit Day:
Salmon Tartare with Sweet Red Onion Crème Fraiche
4 ounces of salmon fillet (belly preferred)
3/4 teaspoon of extra virgin olive oil
3/4 teaspoon lemon oil (If you can’t find it, sub a squeeze of lemon wedge)
1 1/2 teaspoon finely minced chives
1 1/2 teaspoon finely minced shallots
1/2 teaspoon kosher salt, or to taste
Pinch of fresh ground white pepper
1 tablespoon finely minced red onions
1/2 cup crème fraiche
1/4 teaspoon kosher salt, or to taste
Freshly ground white pepper to taste
Fresh chives (about 20 inches or so) chopped
With a sharp knife, finely mince the salmon fillet (do not use a food processor as it will kill the texture of the fish) and place it in a small bowl. Stir in the remaining ingredients and taste for seasoning. Cover the bowl and refrigerate the tartare for at least 30 minutes, or up to 12 hours.
Place the red onions in a small strainer and rinse them under cold water for several seconds. Dry them on paper towels. In a small metal bowl, whisk the crème fraiche for about 30 seconds to 1 minute, or until it holds soft peaks when you lift the whisk. Fold in the chopped onions and season to taste with the salt and white pepper. Transfer the onion cream to a container, cover and refrigerate until ready to serve or up to 6 hours.
To serve:
Place salmon on a toast point or cracker, dollop crème fraiche on top and garnish with chives.
Also, fresh cut carrots, haricot verts, and cauliflower are great to dip into the crème fraiche.