Archive for ‘Salad’

February 16, 2011

Using Crème Fraiche | Quick and Gorgeous Spring Tart

It’s been in the 50s here in Columbus.  It makes me think spring is here.  So since it feels like Spring, I’m starting to cook like it.  This quick rosemary ham tart with only six ingredients, is one of the simplest things you can make.   It is beautiful for brunch, great for a light dinner, even amazing as part of a little buffet of appetizers at a cocktail party.  So flexible, too.  You could certainly sub some roasted spring asparagus for the ham if you were feeling virtuous.

And oh my is it addictively tasty.

Spring Rosemary Ham Tart, inspired by John Torode

1 piece frozen puff pastry, thawed

2 eggs

1/2 c crème fraiche (you can certainly buy it, if you haven’t the time to make it)

1 t good English mustard (prepared, not ground)

read more »

January 27, 2011

Monday Night Brunch | Pork Belly Bibimbap

I recently followed a debate/skirmish happening in the Atlanta area between a restaurant critic and some local chefs.  Let’s just say the chefs carried the day.  One wonderful chef who responded quite eloquently was Ron Eyester, or The Angry Chef of Rosebud in the ATL.  I discovered, not only is he tremendous in an argument, but he’s doing something fun at his restaurant: Monday Night Brunch.  Well, why on earth not, I asked myself?

So here’s Persephone’s version.  It’s a Korean, Seoul-food classic called Bibimbap.  With braised pork belly, a completely naked salad and a beautiful sunny side up egg on top, it’s a well-balanced dish that’s colorful, light, fresh and fun.  It’s bacon and eggs, kids, just with some Far Eastern flair.  So grab a Bloody Mary and some coffee and you’re good to go all night long.

Pork Belly Bibimbap

1 1.25 lb pork belly, seasoned with salt and pepper (There’s lots of fat, so you’ll only wind up with about 1/2 – 2/3 lbs of meat)

For the Marinade:

3 cloves of garlic, smashed

1 thumb of ginger, roughly chopped

read more »

January 23, 2011

Braised Brisket Part Deux | Beef Siomai, Daikon Salad

A trip to an Asian market is so heavenly.  Those markets are filled to the brim with flavor and inspiration.  My favorite Japanese shop is Tensuke Market.  It’s where I get my yuzu and some of the most delicious soy sauce ever.  It’s where you can pick up really fresh sushi, and carefully crafted bento boxes.  It’s also where I found the shumai wrappers for today’s Philippine siomai.

The Japanese don’t typically fill shumai with beef, but it’s common in the Philippines.  So with a little nod to a couple of different cultures, I wound up with a really tasty appetizer that’s a snap to assemble and serve thanks to the leftover brisket.

Beef Siomai, makes 28

3/4 pound leftover braised brisket, very finely chopped

2 inch piece of ginger, finely grated

2 green onions, finely sliced

1 heaping t of miso paste

read more »

December 27, 2010

Christmas Menu | A Recap

Christmas was a Cronus and Rhea’s and it was marvelous.

Twice-Stuffed Roast Goose with Truffles and Pan Gravy, Stuffing of Sausage, Stuffing of Onions, Apples and Prunes

Braised Spiced Red Cabbage

Roasted Brussels Sprouts with Pancetta

Yorkshire Pudding with Carrots and Broccoli

Pear Salad with Stilton and Walnuts

Dense Chocolate Sour Cream Bundt with Raspberry Puree, made by the lovely Amphitrite

A bit later today, I’ll post a quick,  light supper recipe using the leftovers.

If you want any more details about the menu or recipes, just let me know.

December 19, 2010

Holiday Party Detox | Tomatillo Salad with Oak-Grilled Snapper

By this point in the Holiday Season, we may be reaching our fill of cocktails and nibbles.  Here’s a light, fuss free, midweek meal, inspired by South Texas, that’s designed to give you a break between the Food Court, the office break room spread, and the eighth family feast this month.  Just arrange the salad, blend the sweet and spicy dressing, then grill the romaine and fish (outside, with a handful of oak chips, for those of you living somewhere your Webber isn’t under a snowdrift. If it is, the grill pan is fine).  Helpfully, the ingredients for the salad are still in season in Texas.  As a result, you’ll get some bright flavors and a sunnier mood.  And won’t that be nice before your final mall run.

Oak-Grilled Red Snapper with Tomatillo Salad and Guajillo Dressing,

Serves 2

For the Dressing:

5 T. olive oil

2 T molasses

1 dried guajillo (or your personal favorite) dried pepper, covered with boiling water and soaked for 30 minutes

read more »

December 6, 2010

Snowy Night | Warm Cabbage Salad with Simple Cod

Since I’ll be headed to warmer climes tomorrow to visit Demeter and Zeus in Texas, the next few posts will have a different feel.  Texas is famed, after all, for being “A whole ‘nother country”.  Posts will more than likely contain things such as enchiladas, nachos, margaritas, brisket and Shiner.  The stuff that still kind of runs through my veins as a Texas girl.  Good times, dear readers, real good times.

In anticipation of that, I made some fish for dinner tonight.  Zeus already snickered when I told him that I had vegetarian Indian food on Sunday. “Ha!  We don’t eat a lotta veggies down here.  We eat meat!”  I know Daddy.

Tonight’s cod was simply prepared and served alongside a seasonal, warm cabbage salad with mushrooms, shallots, and some crispy prosciutto which becomes delicate and almost glass-like when fried.  To boost the vegetable portion of the dinner, I roasted thin disks of potato and turnip.  Drizzled over all of this was a mustard and ume plum vinaigrette.

Simple Cod with Warm Cabbage Salad, Ume Plum Vinaigrette

3/4 pound cod

2 to 3 thin slices prosciutto, chopped

3 ounces mushrooms, minced

read more »

November 12, 2010

The Thanksgiving Salad Course | Pomegranate Arils, Goat Feta, Mesclun

With all the work that will go into a lavish Thanksgiving meal, the last thing you want to think about is the salad course.  I have a simple recipe for you.

I scored a couple of Pom Wonderful Pomegranates from my friend Rachel at Hounds in the Kitchen in exchange for a ride home from our book lunch with David Tanis.  Pomegranates hold special meaning for Persephone.  I’ve been waiting until they’re in season to get a good photo.  Now’s the time.  I digress.

For the salad, sprinkle the ruby jewel arils from the pomegranate and some goat feta (like from Integration Acres, it’s fabulous) over local greens and top with a honey and fenugreek vinaigrette.   I know.  Fenugreek.  I encourage you to fill your spice cabinets a little at a time, preferably through bulk spice buying at places like North Market Spices, because my guess is you don’t have ground fenugreek in there.  Not too commonly called for in many Food Network recipes.  But if you hang around the Kitchen, I promise to show you lots of other ways to use it.  In fact, there are already a few up, do a quick site search to look them up.

Simple Greens, Pomegranate Arils and Goat Feta with Honey Fenugreek Vinagrette | serves four as a first course, or two for a lunch

3 T olive oil

1 T balsamic vinegar

1 t honey

1 t Dijon mustard

1 t ground fenugreek

Salt and pepper to taste

In a small bowl, whisk together all ingredients.

3 large handfuls of greens (I love Honeyrun Farm), big pinch of fresh mint leaves

Arils from 1/2 a pomegranate (How to remove?  Ask Martha.  She knows everything.)

3 to 4 ounces of crumbled goat feta (I love Integration Acres)

Dress salad greens with the vinaigrette.  Divide between four plates, sprinkle the arils and goat feta.

Playlist included Holiday, by Vampire Weekend.

%d bloggers like this: