Soups & Salads

Greek Green Goddess Salad

Greek Green Goddess Salad

 

There is nothing quite like the crisp fresh flavors that you find in a Greek salad. A classic to be sure and not to be messed with, but trying an alternative to an oil and vinegar dressing wouldn’t be construed as culinary heresy would it? Certainly not my intention.

But I have been playing around with some tried and true good old American salad dressing recipes over the summer. I have to say a green goddess dressing using fresh herbs is about as robust and tantalizing as any salad dressing you will ever make. The original recipe was created at the Palace Hotel in San Francisco in 1923 that was inspired by a recipe created by Louis XIII chef. If that doesn’t give this dressing any pedigree, Aphrodite, the Greek goddess of love and beauty, surely does.

Cutting to the chase, adding a salty goat’s milk feta cheese into the green goddess dressing mix really ups the flavor quotient and adds a zesty background that accentuates the freshness of the green herbs. A Greek salad dressed with this savory green sauce seemed duly apropos.

Ideally this dressing should be made a day in advance so that there is time for the flavors to meld together and bloom.

 

Greek Green Goddess Dressing:    makes 2 cups

  • 4 oz Greek goat’s milk Feta cheese ( or sheep’s milk feta), at room temperature, crumbled
  • 1 tablespoon + 1 teaspoon red wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely minced fresh oregano leaves + whole leaves for garnishing
  • 1 tablespoon finely minced fresh lemon thyme leaves
  • 1 tablespoon finely minced fresh flat leaf parsley leaves
  • 1 teaspoon finely minced fresh chives
  • 2 tablespoons buttermilk + more for thinning
  • 4 twists of freshly ground black pepper
  • 1 cup full fat Greek yogurt
  • 2 garlic cloves, peeled and finely grated (microplaned), about 2 teaspoons
  • ½ teaspoon anchovy paste (or ¾ teaspoon fish sauce)
  • ½ teaspoon honey
  • sea salt to taste

You may question the use of fish sauce in lieu of anchovy paste in this recipe, but both the Greeks and the Romans developed and used fermented fish sauces to flavor their foods. It is that fifth taste in addition to sweet, salty, sour, and bitter that has brought flavor to life in the Mediterranean and Asian cultures since ancient times. A staple in my kitchen!

I prefer using a food processor for combining the feta with herbs, vinegar, lemon juice, and 2 tablespoons of butter milk for a smoother base for the dressing. That said you may do this by hand, but be sure the herbs are very, very, finely minced.

Place the crumbled feta, red wine vinegar, lemon juice, oregano, lemon thyme, parsley, and chives in the work bowl of a food processor. Pulse to combine the ingredients, stopping from time to time to scrape down the sides of the work bowl. Continue until the mixture holds together into a very thick paste. Scrape the mixture into the bottom of the work bowl and add 2 tablespoons of buttermilk. Process for a minute or two until the mixture is nearly smooth.

Transfer the mixture to a mixing bowl and add the freshly ground pepper, the Greek yogurt, grated garlic, anchovy paste (or fish sauce), and the honey and stir until all the ingredients are thoroughly incorporated.

At this point the dressing will be quite thick and may require thinning with some additional buttermilk, stirred into the mixture a tablespoon at a time, until the dressing is the consistency of chilled Greek Yogurt. Keep in mind the consistency of the dressing will firm up when refrigerated as well.

Taste the dressing and add additional salt if needed and stir until completely incorporated into the dressing. Transfer the dressing to a glass jar, close tightly with lid, and refrigerate overnight. The dressing will keep for about a week refrigerated.

For the salad:

  • romaine lettuce leaves, torn
  • head lettuce (iceberg), torn
  • radicchio leaves, torn into thin strips
  • wild arugula leaves, stems removed
  • cherry tomatoes, or sliced vine ripe tomatoes, seeded
  • cucumbers, seeded and cut into bite size pieces
  • red onions, thinly sliced into rings
  • black calamata olives, pitted

Combine the leafy salad greens along with most of the tomatoes, cucumbers, and onion slices in a large salad bowl. Reserve the remaining tomatoes, cucumbers, and onion slices to garnish the salad later.

Spoon some dressing over the contents of the bowl and toss until all the contents are evenly coated with dressing.

Serving:

Transfer the dressed salad to a large platter or to individual salad bowls. Top with the remaining tomatoes, cucumbers, and red onion rings. Add small dollops of dressing over the salad and top with the pitted olives. Garnish with fresh oregano leaves and serve. Serve with additional dressing in a bowl on the table as well as a pepper mill.

Vietnamese Pho Bo

Vietnamese Pho Bo

Pho is Vietnam’s famous noodle soup that has garnered a legion of devotees around the globe. Traditionally Pho is served first thing in the morning in Vietnam, but there are Pho stalls and shops that are open 24/7 across the country. Making Pho at home does require a lot of ingredients as well as time, so most Vietnamese frequent their local Pho shop for a quick meal on the go. This is a country on the move and in perpetual motion! The energy in the air is mind boggling at first, but then your realize there is an order in this symphony of chaos that envelopes you. Welcome to Vietnam!

Pho became popular during the French colonial period in the mid eighteen hundreds. The French colonists introduced beef into the Vietnamese diet as well as French cooking methods. Some speculate, myself included, that the French beef stew called pot- ou- feu was the likely source for the name Pho, pronounced “fuh”, which is very similar in sound to the French pot-ou-feu.

Vietnamese Pho Bo

Vietnamese Pho Bo

Fortunately, these days Vietnamese restaurants serving Pho can be found in almost any city in the world. Of course you could use a Knorr Oxo beef broth sachet for a quick Pho, but taking the time to make a traditional Pho at home affords you the luxury of a well tended slow cooked broth that reflects the refined essence of this soups mystique. Hand selecting the other fresh ingredients that are added to the piping hot broth insures that the alluring aromas of this sublime Vietnamese soup fills the air as it arrives at the table.

I have to say Vietnamese food is the perfect cuisine for life in the tropics. It’s light, refreshing, cooling in the steamy hot months, and warming in the bracing monsoon and brief cool winter months.

Getting to it then, developing a perfect broth is the first step in mastering an authentic Pho. Traditional broths are poultry, meat, or seafood based, but a vegetarian broth is doable with thoughful seasoning. The Pho Bo I have made here uses a beef based broth, but feel free to substitute a chicken, pork, or vegetable broth if you like. With a well developed broth you are free to create endless variations of this Vietnamese classic.

 

Vietnamese Pho Bo:    serves 6 to 8

Nuoc Dung Bo ( beef broth)  : makes 3 liters

I like to make the broth in advance. You can then cool it, cover, and refrigerate until needed, or freeze it for later use.

  • 6 liters water
  • 3 pounds beef bones
  • 1 hand of ginger root, (unpeeled)
  • 3 medium onions, unpeeled
  • 6 whole star anise 
  • 4  four inch cinnamon sticks (Vietnamese if available)
  • 5 bay leaves
  • 6 whole cloves
  • 1 tablespoon fennel seeds
  • 1 tablespoon white peppercorns
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • a pinch or more of ground Saigon cinnamon (click here) to taste

Place the beef bones on a grill or under the broiler in your oven and brown the bones on all sides. Transfer the bones to a large stock pot and set aside.

Fire up a grill or place a rack directly over an open flame on the stove top. Flame roast the hand of ginger with skin on until it is well charred on all sides. Brush off excess charred bits, break the hand apart into fingers and add them to the stock pot.

Remove excess papery skin from the onions and cut them in half. Grill or flame roast the onions, unpeeled, until they are charred on all sides. Brush off excess charred bits and add them to the stock pot.

Fill the stock pot with the water and add the star anise, cinnamon sticks, bay leaves, cloves, fennel seeds, peppercorns, sugar, and salt. Partially cover with a lid and bring the water to a boil. Uncover and stir. Then reduce the heat until the liquid is just gently simmering. Simmer for 2 ½ hours or until the liquid has reduced by half. Turn off the heat and set aside for an hour or so to cool. Then strain the broth through a fine mesh strainer into a large bowl. Discard all the solids and set the broth aside until you are ready to assemble the Pho, or transfer to containers with lids and refrigerate. As you will probably have more broth than you will need you may want to freeze the rest of the broth.

Beef:

preheat the oven to 400 f/200 c

  • 1 pound good quality beef round or filet
  • flaked sea salt
  • freshly ground black pepper
  • fish sauce

Salt and pepper the beef on all sides. Gently rub the beef with fish sauce and place it in a preheated sizzling hot skillet. Quickly sear the beef on all sides and transfer to a roasting pan.

Put the beef in the oven and roast for no more than 12 minutes. You want the beef to be very rare in the center. Promptly remove ifrom the oven, cover lightly with foil, and cool to room temperature.

Just before you are ready to serve the Pho  slice the beef as thinly as possible across the grain. Place the slices on a plate and set aside. The beef slices will be slipped into the Pho right before serving.

Noodles:

  • 1 pound dried rice vermicelli or 1 pound thin Chinese egg noodles, fresh or dried.

If you are using rice noddles soak them in cold water for 20 minutes. When you are ready to assemble the soup place the soaked vermicelli in a wire mesh basket and lower them into the simmering broth for about 30 seconds and then transfer them to individual bowls, add broth and other ingredients, and serve.

If you are using Chinese egg noodles boil them in a generous pot of salted water as you would pasta, cooked al dente. Transfer to bowls and add broth and other accompanying ingredients, and serve.

Fresh garnishes for Pho Bo: pickled mustars greens, ngo gai(saw tooth coriander), chilies, scallions, coriander and lime wedges,

Fresh garnishes for Pho Bo: pickled mustars greens, ngo gai(saw tooth coriander), chilies, scallions, coriander and lime wedges,

Accompaniments:

The following ingredients should be available in Asian markets. Gather all of the following accompaniments together,  lined up, and ready to add to the bowls of steaming hot Pho just before serving.

  • mung bean sprouts
  • coriander leaves
  • ngo gai (saw tooth coriander, if available), thinly sliced
  • Vietnamese/Thai sweet basil leaves
  • green scallions, thinly sliced
  • finely sliced fresh red chilies, to taste Best to remove the seeds before chopping.
  • pickled mustard greens (du chua)
  • Saigon cinnamon (if available)
  • Lime wedges
  • fish sauce (nuoc mam/nam pla

Serving:

Taste the broth and adjust the seasoning, adding fish sauce and/ or salt, and a pinch or 2 of Saigon cinnamon to your liking. Then bring the broth to a full boil.

Place warmed noodles into individual bowls and ladle broth over the noodles to cover generously. Garnish with bean sprouts, sliced ngo gai (if using), basil leaves, sliced scallions, and some finely sliced red chilies. 

Slip 4 or 5 slices of the thinly sliced beef into each bowl and serve.

Place bowls of sliced pickled mustard greens, grated ginger, finely sliced red chilies, and lime wedges on the table along with a platter or bowl laden with all the leafy garnishes on the table for adding to each individuals tastes. Be sure to have a dispenser of the ubiquitous nuoc mam/ nam pla  (fish sauce) on the table as well.

Bon appetite!

Beet Root Salad with Mango and a Cashew Dressing

Beet Root Salad with Mango and a Cashew Dressing

 

This is an unexpected salad pairing that I recently discovered at Pulcinella da Stefano, or Stefano’s as we locals call it here in Chiang Mai. Contrary to what you may think, the earthy flavor of roasted beets paired with the sunny topical flavor of mango is a match made in…well, paradise. Beet root is locally grown here in Thailand and available year round as are many varieties of mango. Adding some locally grown figs, grapes, and dressing this salad with a smooth nutty cashew vinaigrette is the perfect flourish to bring this  salad with a tropical twist to life.

The recipe that follows is my interpretation of Stefano’s salad but open to variations centered around local and seasonal produce available where you live. Mangoes can usually be found in specialty food stores as well as Asian markets.

Pulcinella da Stefano Italian restaurant is a long standing favorite for locals here in Chiang Mai as well as visitors from abroad. Conveniently located near Thaphae Gate and well worth a visit!

 

Beet Root Salad with Mango and a Cashew Vinaigrette 

 

Ingredients:

Prepare in advance:

Suggested selection of salad greens: romaine (cos), red oak leaf, butter head bib lettuce, radicchio , wild arugula (rocket), watercress, and Italian basil leaves as a garnish.

Beets: Roast and prepare the beets in advance.

Fruits: a fresh ripe mango, fresh figs, and seedless red grapes.

Ricotta cheese: (see homemade recipe here)

Cashews: lightly roasted. 

 

Roasted Beets:        Preheat oven to 400F/210C

Wash 4 medium size beets and pat dry, leaving the skin on. Place the beets along with a small sliced red onion in a baking pan. Drizzle with olive oil and season with salt and pepper.

Cover the baking pan with foil and seal tightly around the edges. Place in the oven and roast for 45 minutes to 1 hour, or until the beets are tender; testing by inserting a sharp knife easily into the center of the largest beet.

When tender remove the beets from the oven and set aside to cool, leaving the foil on until the beets are cool enough to handle. Then slip the skins off the beets and trim the stem and roots off the top and bottom. Cut the beets in half lengthwise and slice each half into thin slices. Place in a bowl along with the onions. Drizzle with olive oil, lightly season with salt and pepper, and set aside.

Assemble your salad greens selection in a bowl and toss. Cover and refrigerate.

Peel the mango, slice into bite size strips, cover and refrigerate.

Cashew Vinaigrette: makes 1 cup

  • ½ cup lightly roasted cashews, divided
  • 2 plump garlic cloves, dry roasted, peeled, and finely chopped
  • 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons good quality white wine vinegar
  • ¾ teaspoon sea salt + more to taste
  • several twists of ground white pepper
  • ¼ teaspoon red chile powder (optional)
  • ½ teaspoon honey
  • 5 tablespoons olive oil
  • 1 to 3 tablespoons cold water

place 1/3 cup roasted cashews, garlic, lemon juice, vinegar, salt, pepper, chile powder (if using), and honey in a food processor or blender. Process until the mixture relatively smooth. Then, with the machine running add the olive oil in a slow steady stream and continue to process until the dressing is smooth, emulsified, and thick. To thin the dressing, add 1 tablespoon of cold water at a time and pulse until incorporated into the dressing. Repeat this process until the dressing is the consistency of heavy cream. Cover and refrigerate until you are ready to dress the salad greens.

Assembling the salad:

Lightly dress the salad greens and transfer them to individual shallow salad plates.

Place beet slices along with some onions on top or the greens.

Place sliced mango between the beets,

Tuck fresh basil leaves into the salad here and there.

Then add small clusters of ricotta next to the basil leaves.

Place the halved figs and grapes towards the edge of the salad.

Lightly drizzle just a bit more dressing over the salad.

Slice the remaining cashews in half lengthwise and skater over the salads.

Add a light twist of black pepper and serve.

Egg and Olive Potato Salad

Egg and Olive Potato Salad

 

This is my fifth potato salad recipe, but  summer has arrived and surely everyone must have some fond memories of summer picnics that always included a potato salad that their mother, or grandmother made with love and affection. Myself included!  

Egg and olive salad sandwiches were always my favorite when I was a kid. So an egg and olive potato salad was an inevitable pairing waiting in the wings and I have to say this fresh alternative potato salad that will become a favorite in your ever expanding repertoire to serve for picnics, barbecues, or just about any summer meal.

 

Egg and Olive Potato Salad     Serves 4

For the Salad:

  • 3 organic eggs at room temperature
  • 3 large gold potatoes
  • 1 small yellow onion, diced finely
  • 12 pimiento stuffed green olives, halved and sliced
  • 1 celery rib, diced finely
  • 2 tablespoons thinly sliced Italian parsley leaves
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon mustard seeds, lightly toasted
  • flaked sea salt (Maldon)

For the dressing:

  • ¾ cup mayonnaise
  • 1 garlic clove, peeled and finely grated
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon mustard powder
  • ¼ teaspoon turmeric powder
  • 3 tablespoons Greek yogurt
  • 1 tablespoons fresh lemon juice
  • ½ teaspoon salt or to taste
  • reserved cooked egg yolks

Suggested for a bed of salad leaves: romaine, iceberg, cabbage chiffonade, radicchio leaves, wild rocket (arugula), or others that are in season.

 

Bring a sauce pan of water to a boil. Add a tablespoon of salt. Gently lower the eggs into the boiling water. Reduce the heat slightly. Once the water returns to simmer continue cooking for 5 minutes. Then turn off the heat, cover the pan with a lid, and set aside for 10 minutes. Prepare an ice water bath in a separate bowl. Transfer the eggs to the chilled ice water bath and set aside until completely cool. Then remove the eggs, gently bash them a few times on the work surface, peel them under running water, and set aside to air dry. When dry, slice the eggs in half lengthwise, remove the yolks and set them aside in a small bowl. Coarsely chop the egg whites and set aside.

Place the whole unpeeled potatoes in a steamer and steam for 30 minutes, or until tender when pierced with a small knife or bamboo skewer. Set the potatoes aside until cool enough to handle. Then gently peel them under cold running water. Slice the potatoes in half lengthwise, cut into bite size pieces, and set aside to cool.

In a large mixing bowl combine the potatoes, onions, egg whites, sliced olives, diced celery, and sliced parsley leaves. Season with salt and pepper and toss vigorously, bashing the potatoes around a bit, until the ingredients are well mixed.

Combine all the salad dressing  ingredients, except the cooked egg yolks, in a small mixing bowl. Using a silicone spatula press the egg yolks though a wire strainer positioned over the dressing bowl. Then whisk the dressing until nearly smooth. Taste and season with salt and pepper to your liking.

Pour the dressing over the salad ingredients and fold in until all the ingredients are evenly coated with the dressing.

Serving:

Combine a selection of assorted salad leaves in a bowl. Add a couple of splashes of red wine vinegar and olive oil. Season with salt and pepper and toss. Arrange a bed of dressed leaves in each salad plate. Lightly add the egg and olive potato salad over the greens. Sprinkle with the toasted mustard seeds and some flaked sea salt and serve!

 

 

 

 

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