Maison Rustique
06-26-2007, 04:14 PM
(http://www.otwa.com/community/showthread.php?t=16446)
maison rustique Aug-19-04 09:30 AM
Salads
There is a small funky "hippie-style" restaurant that I go to occasionally. It's called Gypsy Den. They have a great salad there. I like it so much that I went one day and picked it all apart and scrutinized the menu description to put together this version. It's pretty close.
Gypsy Deb’s Rice Salad
3 c. cooked Brown Basmati Rice (chilled or room temperature)
¼ c. chopped lightly toasted pecans
¼ c. currants
¼ c. diced celery
¼ c. chopped parsley
¼ c. chopped green onions
1/3 c. tamari sauce (regular soy sauce can be used)
1/3 c. olive oil
fresh ground pepper to taste
lettuce leaves
Combine tamari sauce, olive oil and pepper in small jar with a tightly-fitted lid. Shake well to combine. Set aside. Combine all other ingredients, add tamari/oil dressing and toss well. Serve chilled or at room temperature on a bed of lettuce. Serves 8 as a side dish or 4 as a vegetarian main course.
toke Aug-19-04 09:49 AM
Super easy and tasty.
Pear Salad
Canned pear halves in heavy syrup
Cheddar cheese (grated)
Mayo (Hellman's or Best Foods)
Lettuce
Chill pear halves...drain and reserve syrup. Arrange on beds of lettuce, and top pears with grated cheddar to taste.
Make dressing by whisking syrup into mayo until the desired consistancy...then drizzle over salads. (I usually serve the dressing separately...my husband likes it absolutely swimming and I don't. ;) )
SpaceAce2000 Aug-19-04 02:07 PM
Orange Salad
Peel orange
Cut into 1/4 inch or so slices
Lay on plate
Poor olive oil over top
Sprinkle pepper over top
Try it!
Tony.
maison rustique Aug-19-04 02:13 PM
Tony, I can't wait to try that--it sounds so refreshing!! I'm still in Phase I of the South Beach Diet and can't have fruit for another week. But I'll try that as soon as I can!
Crows Nest Aug-19-04 02:34 PM
Yesterday at a local grocery store I picked up a free copy of Fresh Express Carb Counter's Recipe Guide. Maybe your grocery store will offer this free guide. There are recipes for:
Southwest Citrus Chicken Salad
Quick & Easy Chicken Wraps
Fresh Grill Chicken Salad
Greek Island Omelet
Wedding Soup
Mozzarella Tomato Over Spring Mix
Crunchy Spinach Salad
Florentine Breakfast Wedges
Smoked Turkey Roll-ups
Scallop & Spinach Salad
All of these are made with Fresh Express salad mixes. If you can't find it at your store, post here and I'll eventually get around to posting the recipe you want.
Whimsy Aug-19-04 11:45 PM
A simple salad, but a big hit whenever I serve it.
Fresh greens (I like butter lettuce due to the texture)
Crumbled blue cheese
Pecan bits
Cut up tangy apple
A good quality ranch dressing
Yum!! :)
maison rustique Aug-20-04 02:24 PM
Here's one that's very easy if you've got a food processor or mandoline.
MUSHROOM, CELERY AND PARMESAN SALAD
1 ½ oz. Parmesan cheese in 1 piece, at room temperature
1/3 c. lightly toasted pine nuts
4 medium celery ribs, trimmed
8 oz. mushrooms, stems trimmed
3 Tbsp. fruity olive oil
1 tsp. lemon juice
salt & pepper to taste
In a small jar with tightly fitted lid, combine olive oil, lemon juice, salt & pepper. Shake to blend. Set aside. Shave Parmesan into thin slices. Slice celery & mushrooms paper thin. Pour dressing over celery & mushrooms and toss well. Put on plates and top with Parmesan and pine nuts.
sadie999 Aug-21-04 11:26 AM
Still love these from good old Mom. I don't measure except when I'm only serving me for calorie counts, so my apologies in advance.
Cold Green Bean Salad
French sliced green beans
Olive oil
Wine vinegar
Black pepper
Oregano or Basil or "Italian Seasoning"
Parmesan cheese
I don't use added salt, but you surely could.
After you assemble that to taste, let it sit in the fridge for at least an hour to let the flavors blend into the beans.
This one may elicit an "Ewww" response, but it's yummy to me. :)
Cold Beet Salad
Same as above except substitute canned beets (drained) for the green beans.
Peace,
Sadie
maison rustique Aug-21-04 11:31 AM
I love beets!!! I don't think I can have them on Phase I, but now I'm craving them so I'm off to check! Good thing it's lunchtime. I'm starving after reading all these new recipes! :D
Whitey Ford Aug-26-04 07:13 PM
Hey Tony, You Italian?
My Italian grandmother used to always make the orange/black pepper/olive oil salad.
Here's a delish salad:
Flat leaf italian parsley, stems cut off
Shaved pieces of parmasean cheese
Balsamic vinegar
Olive oil (one part vinegar to two parts oil)
Salt and pepper
Oh, also, this is just so yummy, yet so unlikely. My mom was served it by some people from the Baltics.
Take red watermelon and cut into chunks that are a good size to pick up with your hand (2-3 inches) Crumble feta cheese all over. The sweetness of the melon goes great with the feta.
Oh, another oldie but goodie from sunny Italy. Wrap pieces of thinly sliced proscuitto (cured ham from Italy) around wedges of cantalope. Grind pepper all over the pieces.
I also like to make a Thai inspired steak salad:
lettuce--I like red leaf
Mint and/or basil leaves
cucumber
scallions
Dressing: lime juice, red pepper, tamari soy sauce (far superior to any ther soy sauce,) olive oil, a dash of fish sauce, if you have it.
Then I grill a steak and slice it thin and drape pieces over the salad, then douse with the dressing.
Also, can't beat cucumber salads for summertime; peel cuke, slice lengthways, scoop out seeds with spoon, slice about a quarter inch thick--you get cool moon-shaped pieces. Slice some preferably, Vidalia onions, thinly. Toss with mild vinegar (like rice wine or cider) salt, pepper and a teaspoon or two of sugar. This improves with overnight refrigeration.
maison rustique Aug-26-04 07:23 PM
Whitey, I'm glad you found us! I like these recipes of yours! There was an excellent Swedish restaurant near here for a number of years. (The owners retired just about 4 months or so ago--I'm gonna miss it!) They had a parsley salad that I loved! I've got the recipe and it is very similar to yours except that it has a couple of other ingredients. As soon as I can track it down in the cookbook archives, I'll post it.
Joan Aug-26-04 07:27 PM
Here's another that's quick and easy to make and yummy.
BLACK EYED PEA SALAD
1 c Chopped sweet onions
1 c Black-eyed peas, drained
1/4 c Pimento, diced
1 c Green bell pepper, diced
1/2 c Green onion, chopped
2 tb Fresh garlic, chopped
1/4 c Italian dressing
Salt & pepper to taste
Combine all the ingredients & let marinate overnight.
maison rustique Aug-27-04 11:01 AM
Parsley Salad with Basil Dressing
from (the now-retired) Gustaf Anders
1 small shallot, minced
1/4 garlic clove, minced
1/4 cup chopped fresh basil leaves
1/2 cup rice-wine vinegar
1/4 cup extra-virgin Olive Oil
4 cups fresh parsley leaves, rinsed and spun dry
4 teaspoons drained and thinly sliced sun-dried tomatoes
6 cherry tomatoes
4 teaspoons freshly grated Parmesan
salt and freshly ground pepper to taste
In a blender blend the shallot, garlic, basil and vinegar. With the motor running add the oil in a stream and blend until emulsified.
In a salad bowl combine the parsley, sun-dried tomatoes, cherry tomatoes and Parmesan. Drizzle with 3-4 tablespoons of the dressing or to taste. Toss well and season with salt and pepper.
Serves 2 to 4.
Whitey Ford Aug-27-04 11:42 AM
Mais,
That sounds like a really good variation on parsley salad. Thanks for posting the recipe.
Shallots are really worth using; I think the differences in why restarant food tastes better than home food are:
Chefs use shallots; when they prepare their mise en place for the night, there's always a pile of minced shallots; it the pinkish, purply stuff.
Chefs use salt and pepper generously and multiple times on the same dish.
Chefs use really high heat when they saute.
And, this is prob. the main reason restaurant food tastes better---Chefs use tremendous amounts of fat---butter, oil, lard.
A funny story: A restaurant in NYC had something (I think lobster ravioli) which the menu said was "poached." All of the dieters thought it would be low-fat, poached in water right? Then it came out that the raviolis or whatever they were, were being "poached" in goose fat! I'll bet they were good!
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maison rustique Aug-19-04 09:30 AM
Salads
There is a small funky "hippie-style" restaurant that I go to occasionally. It's called Gypsy Den. They have a great salad there. I like it so much that I went one day and picked it all apart and scrutinized the menu description to put together this version. It's pretty close.
Gypsy Deb’s Rice Salad
3 c. cooked Brown Basmati Rice (chilled or room temperature)
¼ c. chopped lightly toasted pecans
¼ c. currants
¼ c. diced celery
¼ c. chopped parsley
¼ c. chopped green onions
1/3 c. tamari sauce (regular soy sauce can be used)
1/3 c. olive oil
fresh ground pepper to taste
lettuce leaves
Combine tamari sauce, olive oil and pepper in small jar with a tightly-fitted lid. Shake well to combine. Set aside. Combine all other ingredients, add tamari/oil dressing and toss well. Serve chilled or at room temperature on a bed of lettuce. Serves 8 as a side dish or 4 as a vegetarian main course.
toke Aug-19-04 09:49 AM
Super easy and tasty.
Pear Salad
Canned pear halves in heavy syrup
Cheddar cheese (grated)
Mayo (Hellman's or Best Foods)
Lettuce
Chill pear halves...drain and reserve syrup. Arrange on beds of lettuce, and top pears with grated cheddar to taste.
Make dressing by whisking syrup into mayo until the desired consistancy...then drizzle over salads. (I usually serve the dressing separately...my husband likes it absolutely swimming and I don't. ;) )
SpaceAce2000 Aug-19-04 02:07 PM
Orange Salad
Peel orange
Cut into 1/4 inch or so slices
Lay on plate
Poor olive oil over top
Sprinkle pepper over top
Try it!
Tony.
maison rustique Aug-19-04 02:13 PM
Tony, I can't wait to try that--it sounds so refreshing!! I'm still in Phase I of the South Beach Diet and can't have fruit for another week. But I'll try that as soon as I can!
Crows Nest Aug-19-04 02:34 PM
Yesterday at a local grocery store I picked up a free copy of Fresh Express Carb Counter's Recipe Guide. Maybe your grocery store will offer this free guide. There are recipes for:
Southwest Citrus Chicken Salad
Quick & Easy Chicken Wraps
Fresh Grill Chicken Salad
Greek Island Omelet
Wedding Soup
Mozzarella Tomato Over Spring Mix
Crunchy Spinach Salad
Florentine Breakfast Wedges
Smoked Turkey Roll-ups
Scallop & Spinach Salad
All of these are made with Fresh Express salad mixes. If you can't find it at your store, post here and I'll eventually get around to posting the recipe you want.
Whimsy Aug-19-04 11:45 PM
A simple salad, but a big hit whenever I serve it.
Fresh greens (I like butter lettuce due to the texture)
Crumbled blue cheese
Pecan bits
Cut up tangy apple
A good quality ranch dressing
Yum!! :)
maison rustique Aug-20-04 02:24 PM
Here's one that's very easy if you've got a food processor or mandoline.
MUSHROOM, CELERY AND PARMESAN SALAD
1 ½ oz. Parmesan cheese in 1 piece, at room temperature
1/3 c. lightly toasted pine nuts
4 medium celery ribs, trimmed
8 oz. mushrooms, stems trimmed
3 Tbsp. fruity olive oil
1 tsp. lemon juice
salt & pepper to taste
In a small jar with tightly fitted lid, combine olive oil, lemon juice, salt & pepper. Shake to blend. Set aside. Shave Parmesan into thin slices. Slice celery & mushrooms paper thin. Pour dressing over celery & mushrooms and toss well. Put on plates and top with Parmesan and pine nuts.
sadie999 Aug-21-04 11:26 AM
Still love these from good old Mom. I don't measure except when I'm only serving me for calorie counts, so my apologies in advance.
Cold Green Bean Salad
French sliced green beans
Olive oil
Wine vinegar
Black pepper
Oregano or Basil or "Italian Seasoning"
Parmesan cheese
I don't use added salt, but you surely could.
After you assemble that to taste, let it sit in the fridge for at least an hour to let the flavors blend into the beans.
This one may elicit an "Ewww" response, but it's yummy to me. :)
Cold Beet Salad
Same as above except substitute canned beets (drained) for the green beans.
Peace,
Sadie
maison rustique Aug-21-04 11:31 AM
I love beets!!! I don't think I can have them on Phase I, but now I'm craving them so I'm off to check! Good thing it's lunchtime. I'm starving after reading all these new recipes! :D
Whitey Ford Aug-26-04 07:13 PM
Hey Tony, You Italian?
My Italian grandmother used to always make the orange/black pepper/olive oil salad.
Here's a delish salad:
Flat leaf italian parsley, stems cut off
Shaved pieces of parmasean cheese
Balsamic vinegar
Olive oil (one part vinegar to two parts oil)
Salt and pepper
Oh, also, this is just so yummy, yet so unlikely. My mom was served it by some people from the Baltics.
Take red watermelon and cut into chunks that are a good size to pick up with your hand (2-3 inches) Crumble feta cheese all over. The sweetness of the melon goes great with the feta.
Oh, another oldie but goodie from sunny Italy. Wrap pieces of thinly sliced proscuitto (cured ham from Italy) around wedges of cantalope. Grind pepper all over the pieces.
I also like to make a Thai inspired steak salad:
lettuce--I like red leaf
Mint and/or basil leaves
cucumber
scallions
Dressing: lime juice, red pepper, tamari soy sauce (far superior to any ther soy sauce,) olive oil, a dash of fish sauce, if you have it.
Then I grill a steak and slice it thin and drape pieces over the salad, then douse with the dressing.
Also, can't beat cucumber salads for summertime; peel cuke, slice lengthways, scoop out seeds with spoon, slice about a quarter inch thick--you get cool moon-shaped pieces. Slice some preferably, Vidalia onions, thinly. Toss with mild vinegar (like rice wine or cider) salt, pepper and a teaspoon or two of sugar. This improves with overnight refrigeration.
maison rustique Aug-26-04 07:23 PM
Whitey, I'm glad you found us! I like these recipes of yours! There was an excellent Swedish restaurant near here for a number of years. (The owners retired just about 4 months or so ago--I'm gonna miss it!) They had a parsley salad that I loved! I've got the recipe and it is very similar to yours except that it has a couple of other ingredients. As soon as I can track it down in the cookbook archives, I'll post it.
Joan Aug-26-04 07:27 PM
Here's another that's quick and easy to make and yummy.
BLACK EYED PEA SALAD
1 c Chopped sweet onions
1 c Black-eyed peas, drained
1/4 c Pimento, diced
1 c Green bell pepper, diced
1/2 c Green onion, chopped
2 tb Fresh garlic, chopped
1/4 c Italian dressing
Salt & pepper to taste
Combine all the ingredients & let marinate overnight.
maison rustique Aug-27-04 11:01 AM
Parsley Salad with Basil Dressing
from (the now-retired) Gustaf Anders
1 small shallot, minced
1/4 garlic clove, minced
1/4 cup chopped fresh basil leaves
1/2 cup rice-wine vinegar
1/4 cup extra-virgin Olive Oil
4 cups fresh parsley leaves, rinsed and spun dry
4 teaspoons drained and thinly sliced sun-dried tomatoes
6 cherry tomatoes
4 teaspoons freshly grated Parmesan
salt and freshly ground pepper to taste
In a blender blend the shallot, garlic, basil and vinegar. With the motor running add the oil in a stream and blend until emulsified.
In a salad bowl combine the parsley, sun-dried tomatoes, cherry tomatoes and Parmesan. Drizzle with 3-4 tablespoons of the dressing or to taste. Toss well and season with salt and pepper.
Serves 2 to 4.
Whitey Ford Aug-27-04 11:42 AM
Mais,
That sounds like a really good variation on parsley salad. Thanks for posting the recipe.
Shallots are really worth using; I think the differences in why restarant food tastes better than home food are:
Chefs use shallots; when they prepare their mise en place for the night, there's always a pile of minced shallots; it the pinkish, purply stuff.
Chefs use salt and pepper generously and multiple times on the same dish.
Chefs use really high heat when they saute.
And, this is prob. the main reason restaurant food tastes better---Chefs use tremendous amounts of fat---butter, oil, lard.
A funny story: A restaurant in NYC had something (I think lobster ravioli) which the menu said was "poached." All of the dieters thought it would be low-fat, poached in water right? Then it came out that the raviolis or whatever they were, were being "poached" in goose fat! I'll bet they were good!
All times are GMT -7. The time now is 03:13 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.