Tag Archives: salad

A FAREWELL TOAST

The food world has been loudly buzzing since Monday’s shocking announcement of the Gourmet magazine shut-down. All day yesterday and into today, foodies, bloggers, industry professionals, and (former) Gourmet employees have vented, ranted, mourned, and waxed nostalgic on Twitter and other forums. (I’m no exception.)

Really, I’m not qualified to say much about the closing of the magazine except that I’m surprised and will miss it terribly. Gourmet helped shape me (and many a budding foodie, I’m sure), shaping my aesthetic, building my culinary vocabulary, and offering me exposure to various cuisines and the cultures behind them. I’ve never been much of a magazine subscriber, since there seems to be much more fluff than substance out there, but Gourmet was one I have been happy to pay for. So, even though I had originally scheduled this simple fig salad for today’s post, I just had to tack on a little farewell toast to Gourmet, featuring a cocktail from—of course—last October’s issue. Here’s to you, Gourmet, with many thanks.

champagne toast

FRENCH 75 COCKTAIL

serves 6-8

As you may already know, my honey is rather fond of sparkling drinks; I am rather fond of gin. This drink is the marriage of our alcoholic worldviews in a glass!

I think this would make an excellent substitution for mimosas at a brunch, or pair nicely with a birthday cake/celebratory dessert. They’re also pretty tasty just on their own.

ingredients:

a third of a cup (1/3) sugar

a third of a cup (1/3 ) water

½ cup gin (I used Hendrick’s)

3 T fresh lemon juice

1 bottle well-chilled Champagne

Make a simple syrup by heating the sugar and water in a small saucepan over medium heat until the sugar has dissolved. Let the syrup cool, then add the gin & lemon juice. Chill the syrup until cold.*

To assemble the cocktails, pour 2 T of gin mixture into each glass. Slowly top off with Champagne.

[I rimmed my Champagne glass with some coarse sanding sugar, but the original recipe recommends you garnish with lemon zest—a candied version would be nice, too!]

*Gin syrup can be made ahead & chilled.

FALL FIG SALAD

More of an idea than a recipe, I owe the inspiration for this salad from my Shaila Aunty, who grows beautiful green figs in her Memphis backyard. She’s not actually my aunt; she’s one of the many men and women from our close-knit Indian community who raised me as one of their own.

I can’t adequately express how much or how many ways I admire my Aunty—she’s a passionate philanthropist, wife, parent, & friend, possesses an incredible talent for painting, reads prolifically, and is an excellent cook. She has loved and supported me since before I was born, and she taught me to put figs in my salad.

Figs are almost assaultingly sensual and luscious; I love how they look atop a bed of mixed greens. Since several varieties are still in season, fig salad can be a great counterpoint to roast chicken or other fall dish. If you decide to add prosciutto, though, you could serve large bowls of the salad alongside a vegetable soup with some crusty bread.  Leftover figs?  Serve them for dessert over vanilla ice cream.

ingredients: zoomed in fig salad

mixed greens

figs, quartered

Parmesan or Pecorino Romano

chopped pecans (I used candied, but you could use plain)

optional: prosciutto

dressing: balsamic vinaigrette–you could use pre-made or make your own, like I did.  Any chance to use my fig-infused balsamic!  But you could also try this method for quickly infusing your own (just substitute “fig” for “strawberry” in the recipe).

Set the quartered figs atop a salad bowl full of greens. Scatter generous handfuls of pecans over the bowl, then top with fat shavings of cheese. If using prosciutto, snake the strips through the salad before dressing it.

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MARINATED SALAD

I can’t take any credit for this recipe. All of it goes to Veena.

marinated salad top view

This is one of those dishes that acquires a following, the kind that makes people come back for seconds and beg a recipe card, the kind they start making themselves and hooking others onto. Like those charts they showed us in high school about how quickly & widely an STD can spread, only far less terrifying.

There’s nothing unlikeable about this dish (I know, Emma, I can hear you protesting—go ahead and leave out the capers, okay?)

a) You can make it ahead of time, in fact, in tastes much, much better that way.

b) It lasts an incredibly long time in the fridge.

c) Works equally well in all seasons.

d) Is dirt cheap.

e) OH YEAH, it’s also crazy-delicious & good for you.

I’ve served this alongside sandwiches and burgers, in the midst of a potluck spread, with pita & hummus, as an easy dinner-party vegetable. I bring it to work on a regular basis because it keeps so darn long and goes with almost anything else I decide on for lunch. This salad is also a great choice to make for a family who is grieving, just had a baby, or is in a similar state of overwhelm—you can provide a healthier counterpoint to the usually carb-and-cheese-laden dishes that tend to be delivered in such circumstances.

My mom’s been making this salad for as long as I can remember; the tradition in our family evolved such that we always had it on New Year’s Day, along with the equally famous shrimp creole (that’s coming this winter, ya’ll, don’t worry) & wild rice. Marinated salad works wonderfully alongside this main course, but also serves another purpose; allowing everyone to fulfill their black-eyed pea quotient in a tasty way.

If you are not familiar with the food commandments down here below the Mason-Dixon line, one very strong and non-negotiable one is that you must eat black eyed peas on the first day of the new year, or face twelve months of bad luck. For kids who were tortured by the taste, the compromise became one bean per month, but I’m pretty sure with this dish, you and/or your kids won’t have any trouble eating more than twelve peas.

MOM’S MARINATED SALAD

This is dead easy to make, I promise you can’t mess it up. Feel free to substitute fresh herbs for the dried or dried beans for the canned. You can also used canned corn instead of fresh, but since corn on the cob is so plentiful, cheap, & delicious right now, I recommend you go that route.

Any combination of beans will work, so throw in what you have on hand (cannelini beans are nice, as are pintos). Make sure not to use any with added salt or flavor. If you normally object to red onion, I heartily encourage you to try it here—the vinegar will cut much of the bite, and it just looks so much prettier than white or yellow would.

ingredients: marinated salad

1 can each:

dark red kidney beans

garbanzo beans (a.k.a. chickpeas)

black eyed peas

green beans*

2 ears’ worth of fresh corn kernels corn

1 small jar marinated artichoke hearts, roughly chopped

Drain the beans in a large colander & rinse. Transfer to a sizeable bowl, then add corn and artichoke hearts.  Heat the following in a small saucepan:

1 cup white vinegar

1 cup sugar

Once the sugar has fully dissolved and the mixture boils, remove from heat.

Stir in:

½ red onion, very thinly sliced

2 T capers

1 T dried parsley

1 T garlic powder (less if you aren’t a garlic fan)

1 tsp. chives, minced salt & pepper (be generous!)

Let the vinegar mixture sit for about 5 minutes, then pour over the vegetables. Mix thoroughly and then drizzle with a few tablespoons of olive oil. For the best taste, allow to sit on room temperature for 1 hour before serving or storing in the fridge for future use.

*If you want to use fresh green beans, you’ll need to blanch them first.

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SUMMER CLASSICS SERIES: SNAP PEA SALAD

Ya’ll.  I am so tired and so full.  My in-laws are in town.

Jill’s parents are what you might call “good country people,” Louisiana folk who grow big gardens, hunt deer, & wear me out even though they are fifty and sixty years older than me, respectively.  I think it’s because they work so hard and all of the time that they can eat the way they do; which is to say that if I ate what they eat all of the time, I’d be six months out from a triple-bypass surgery and forty extra pounds.

snap pea salad

Our running joke when we come home from their house or when they leave ours is “I need something green, please!”  Most of what we eat with them is fried—for example, tonight’s meal consisted of onion rings, fried shrimp, this coleslaw, squash casserole (with cheese!), and double-chocolate brownies.  With whipped cream.

So, I think I’m going to make this salad tomorrow and eat it all myself.  Let’s hear it for vegetables.

SNAP PEA SALAD

The following is not a prescriptive recipe; please feel free to tinker.  And it tastes even better if you can make it an hour or two before serving.

ingredients: snap peas

2 cups snap peas, washed & trimmed*
3 carrots, grated (yielding about 1 cup)
1 ½ T fresh ginger, minced
¼ cup cilantro, picked
toasted sesame seeds for garnish

dressing:

¼ cup bottled garlic dressing (I used Annie’s Roasted Garlic Vinaigrette because I am obsessed)
1 T toasted sesame oil
1 T rice wine vinegar or the juice of ½ a lime
soy sauce or salt to taste

Combine all ingredients in a large bowl.  Toss with dressing & adjust salt, etc. to taste.  Serve immediately or refrigerate until you’re ready.

*To trim, just snap off the ends & remove the middle “string.”

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SUMMER CLASSICS SERIES-POTATO SALAD

le potato salad side angle

Big week coming up, right? The birth of our nation, stars, stripes, fireworks, cold beer, fired-up grills, pools full of kids, etc. We Americans celebrate in style.

My parents came to this country in the late 1960s from India. Like most immigrants, they have always been fiercely patriotic. “Only in America” was a reverential phrase, oft-repeated in the course of my growing up. Someone has done something marvelous, risen above circumstances, innovated, liberated, volunteered, changed careers in middle age, made something out of nothing.

Only in America.

Of course, it isn’t exactly true that America is the ONLY place one can do such things, but when you’ve entered this place with fresh eyes, as my parents did, the freedoms, opportunities, and equalities we celebrate every year on the Fourth of July occur like realities and not just abstractions.

I am fiercely proud to call myself first-generation; the first of my family to be born here. I’m fiercely grateful to my parents for the courage and sacrifice it took to come to this country (the first plane trip of my mother’s life took her to JFK International Airport: she was twenty-one years old and dressed in a sari).

To honor them, and this place, I’m going to try to remind myself that my freedom is real, as real & palpable as the slices of cool watermelon I plan to consume this weekend, and that many millions in the world thirst after the freedom I am able to take for granted every day.

As a matter of tradition, I’ll make this potato salad, which my Mom loves (her birthday is Thursday, as a matter of fact. Happy birthday, Mom! You are a badass & I love you!) We’ll drink imported beer, listen to Hindi music, & celebrate some dead-and-gone Patriots with crazy ideas and a lot of gumption, who built this thing we call democracy.

Only in America.  And thank goodness for that.

SUMMER CLASSICS SERIES: POTATO SALAD
serves 4-6

There are infinite variations on this, of course, whereby you could include a couple of chopped, hard-boiled eggs or crumble in some cooked bacon, but I like to keep my potato salad nice & simple. ‘Cause I’m old school like that.*

2-3 lb. red potatoes, scrubbed

½ of a red onion, diced

2-3 stalks celery, diced

4-5 tiny or 1-2 big dill pickles, diced

¾ cup mayonnaise (not the fake stuff! puh-lease not the fake stuff!)

½ cup Dijon mustard (not the yellow stuff! puh-lease not the yellow stuff!)

a big handful of fresh dill, chopped

salt & pepper, to taste

shiny new potatoes 3

Place the potatoes in a large pot & cover with cold water. Bring the water to a boil & cook potatoes until fork-tender, between 15-20 minutes depending on potato size. Drain & cool potatoes before chopping them into fork-friendly cubes.

This really couldn’t be easier. Place all of the ingredients (except s&p) in a bowl—mix carefully until everything’s evenly distributed. I like to use a spatula for this part so as not to upset the taters too much.

Taste-teste and add salt, pepper, maybe more dill if necessary. Be sure to refrigerate if you’re not serving right away.

*Remember those little old men at the end of The Incredibles? “No school like the old school!”

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SUMMER CLASSICS SERIES: PASTA SALAD

“Hot town, summer in the city…”

It’s June. My town (Houston) is hot, and it’s only going to get hotter as the weeks roll by. Luckily, along with the heat come ears of sweet corn, ripe Texas peaches, and these adorable yellow heirloom tomatoes, straight outta the Blue Jean backyard.

tiny yellow heirlooms!

I love summer, unabashedly. Cutoff shorts, tank tops, sunscreen, fluffy beach towels, oversized shades, sweat—bring it on, I say! To honor the sultry season, here at Blue Jean Gourmet we’ll be featuring favorite summer dishes every Tuesday from now until Labor Day. Everything from potluck-friendly dishes (like the one below) to pitcher-friendly beverages and crowd-pleasing desserts…Blue Jean Gourmet will be celebrating summer right, and we hope you will celebrate with us!

Some recipes will be familiar (Southern-style potato salad, anyone?), while others will offer a twist on old favorites (a colorful, Southwestern-style coleslaw with a kick!) As always, I promise to provide straightforward, delicious food which is well-worth making, and worth making again and again. If you have any suggestions or requests for summer food favorites as we move forward, please leave a comment or send a note to bluejeangourmet (at) gmail (dot) com.

Let the Summer Classics Series begin!

orzo up-close

This pasta salad recipe is a lighter twist on the mayonnaise-heavy classic, and it’s perfect for summer because a) you can make it ahead of time, b) you can feed a crowd with it, c) the method is very straightforward, and d) the dish highlights all that’s lovely about summer produce. I like to call this recipe “farmers market friendly,” because you can easily adapt this salad to whatever vegetables looked the best at your local vendor.

If you’re not familiar with orzo, now is the time. Generally described as a rice-shaped pasta (personally, I think it looks more like little teardrops, but whatever), you can find orzo in little bags next to all of the other boxed noodles on the pasta aisle. Orzo’s one of the things I always keep in my pantry because it’s so versatile. The bag may be small, but be warned—it cooks up to fairly large amount!

My friend Lee originally introduced me to this recipe (hey you!), and she suggests making this dish more carnivore-friendly by adding chopped prosciutto at the end. Frankly, I’ve never done this, because the dish is so darn tasty as it is…but then again, so is prosciutto.

In tribute to Lee (who works at my high school and in whose office I spent a great deal of time reading Dostoevksy), I’d like to connect classic food with classic literature. A few of my fellow book-nerds and I have decided to take on a “big” book for the summer, a classic we haven’t gotten around to reading yet. Mine? Joyce’s masterwork, Ulysses. I’m a little nervous but a lot excited (book-nerd, remember?) and curious if any of you out there are taking on a substantial summer read. Check out the “100 Greatest” lists at The Guardian, Random House, or Time Magazine for inspiration, and let us know what your suggested favorites are! I know we’ve got a bunch of fellow book-nerds (and teachers and librarians) reading this blog.

So, to sum up:

1) Tuesdays will be Summer Classics Days here at Blue Jean Gourmet from now until Labor Day. Send us suggestions for dishes to feature/adapt!
2) We like classic literature, along with classic food, here at BJG. What are your favorites among the great books? Taking on any big ones this summer?
3) This pasta salad is really, really good and easy to make. Try it!

Sautéed Vegetable Orzo
adapted from Lee Avant

You can use whatever veggies you want—I’ve just listed my favorites. Do your best to chop uniformly so the vegetables will cook evenly.  This salad will taste even better the next day, if there’s any left!

1 package orzo (rice-shaped) pasta orzo ingredients

1 red onion or 2 shallots (the latter has a milder flavor), chopped

1 clove garlic, minced

2 portabello mushrooms, cubed

1 zucchini, cubed

3-4 fresh tomatoes, cubed

grated parmesan, cubed feta, or bocconcini (tiny mozzarella balls)

olive oil

1-2 T butter (adds flavor)

optional: chopped fresh basil, fresh lemon juice, chopped prosciutto (find with the specialty cheese & deli meats)

Cook orzo in boiling, salted water until toothsome (6-8 minutes). Drain and set aside in a large bowl or serving dish.

Heat olive oil & butter in a large skillet over medium heat. Add onion & garlic and sauté until fragrant. Toss in mushrooms and zucchini, cooking until desired tenderness is achieved (5-8 minutes).

Mix cooked veggies in with the pasta, adding the uncooked tomatoes. Blend in cheese and prosciutto (if using), adding more olive oil if needed to keep the pasta coated. Finish with a squeeze of lemon juice and garnish with basil.

Serve immediately or cover with foil & keep warm in a low oven. Enjoy!

finished orzo

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LEAH’S STRAWBERRY SALAD

strawberry salad

I was so nervous to meet Leah. She was the “best friend who came before” of my closest graduate school friend, Arianne. You’ve been there, right? There’s a new awesome person in your life and now, someone from their “old life” is coming into town to visit? They’ve got more history with your new awesome person than you do—a decade’s worth or more of memories, incriminating stories, photographs of old haircuts, mix tapes, the works. Not to mention, I had heard a million stories about Leah—she was confident, fearless, a foodie, a talented seamstress, and a firefighter to boot. Like, the kind that flies around in helicopters fighting forest fires.

You could say I was a little intimidated.

Of course, I shouldn’t have been worried. Although Leah’s list of dazzling attributes only grew after meeting her in person, among those attributes is “totally approachable.” The three of us had a blast together laughing, cooking, dancing, talking–plenty of friendship & good feeling to go around. And I learned another important thing about Leah: if she were a character in a Homeric epic, “maker of beautiful salads” would be her epithet:

(I'm afraid it's not a fancy Sonya picture; I took this one myself!)

(I'm afraid it's not a fancy Sonya picture; I took this one myself!)

While I’m good at making things yummy, I’m not always good at making them look pretty. Leah is one of those people who seems to do both effortlessly, and I strive to be like her someday. That’s why this salad is dedicated to her, to Arianne, and to those lovely occasions where your new friends and old friends get along swell.

LEAH’S STRAWBERRY SALAD strawberry salad 2
adapted from Food to Live By: The Earthbound Farm Organic Cookbook
serves 4

This salad is elegant and lovely, even if you can’t make it into a work of art! A great choice for summer, as it pairs perfectly with grilled meat. In the winter, I swap cranberries & Bosc pairs for the strawberries and use a store-bought, fig-flavored balsamic for the dressing.

In the summer, the “trick” is that you infuse your own balsamic using a few strawberries to impart flavor. Do this step as far ahead of time as you can and throw the rest of the salad together just before serving.

Now, blue cheese may make some of you nervous; I know it’s not for everyone. If you absolutely can’t stomach it, substitute crumbled feta or small cubes of a really sharp cheddar. You really want a strong cheese to stand up to the sweetness of the berries & the tartness of the balsamic.

for the salad:

1 bunch spinach or lettuce, washed, dried, & torn into small pieces
1 pint strawberries (approx. 12-15), sliced
½ cup blue cheese, crumbled (less or more if you like)
½ cup candied pecans, chopped (substitute plain or toasted pecans)

Prepare the vinaigrette before assembling salad:

4 T balsamic vinegar (good quality)
2-3 strawberries
¼- ½ cup olive oil, depending on how oily you like your dressing
salt & pepper
macerating strawberries
Remove green tops from the strawberries and chop them roughly. Place into a small bowl along with the balsamic. Press down with a fork or the back of the spoon to help release the strawberry flavor. Let the mixture sit, on room temperature, for at least an hour.

Assemble the salad. When ready to serve, carefully discard strawberries from balsamic mixture (if you’re willing to invest in a bit more effort, you can blend the berries and balsamic together). Drizzle olive oil in slowly while whisking (or blending) constantly. Add salt & pepper to taste; whisk to combine. Dress the salad and enjoy!

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