Cannellini beans simmered in Pinot Grigio
grace this classic Italian salad with a Tuscan accent.
The secret to cooking tender beans lies in soaking
them for at least 3 to 4 hours beforehand.
1
⁄2 pound (225 g) dried cannellini beans
1 quart (945 ml) water
2 cups (480 ml) Pinot Grigio or white wine
2 cups (480 ml) water
1 whole onion, quartered
1
⁄2 teaspoon salt
1 bay leaf
1
⁄4 cup (60 ml) olive oil
6 tablespoons (90 ml) cooking liquid from beans
1
⁄2 cup (120 ml) lemon juice
1
⁄2 teaspoon salt
1
⁄2 teaspoon pepper
1 pint (300 g) grape tomatoes, quartered
1
⁄3 cup (30 g) chopped parsley
1
⁄2 cup (50 g) sliced scallions
2 tablespoons (8 g) chopped fresh basil leaves
Romaine lettuce leaves
In a large saucepan, soak beans in 1 quart (945 ml) of water for 3
to 4 hours, then drain. Add 2 cups (480 ml) each of wine and
water, onion, salt, and bay leaf. Bring to a boil, reduce heat to low,
cover, and simmer until beans are tender, approximately 1 hour.
Cool beans. Combine olive oil, reserved liquid from beans,
lemon juice, salt, and pepper in a glass measuring cup and toss
over beans. Add tomatoes, parsley, scallions, and basil. Cover
and chill for at least 2 hours. Serve in a bowl lined with romaine
lettuce leaves.
Cucumbers with dill are one of the
lightest salads that can be served. Even if sour cream is
added, it has much less fat than oil or mayonnaise would
add. Traditionally, this recipe calls for vinegar and
water. Chablis or any white wine will give it a
distinctive flavor.
1 large English cucumber
1⁄3 cup (80 ml) white vinegar
1⁄3 cup (80 ml) Chablis
2 tablespoons (26 g) sugar
1⁄2 teaspoon salt
18 teaspoon pepper
1 tablespoon (4 g) minced fresh dill
2
⁄3 cup (155 g) sour cream (optional)
Peel and thinly slice cucumber. Combine cucumber with vinegar,
Chablis, sugar, salt, and pepper in a covered container. Refrigerate
for 3 to 8 hours to blend flavors. Drain cucumbers, sprinkle with
dill, and return to refrigerator until ready to serve. At this stage,
you may stir in sour cream.
In Europe, celeriac, or celery knobs, are often served
as coleslaw or a garnish on cold plates. A Swiss-inspired
inn in the Litchfield Hills area of Connecticut used to serve
celery root remoulade with B¨ undnerteller, an air-dried
beef appetizer. This version is unique in that the
celery root is blanched in Riesling wine.
2 medium celery roots
2 cups (480 ml) Riesling wine
1 tablespoon (15 g) Düsseldorf or Dijon mustard
1 tablespoon (15 ml) lemon juice
1 cup (225 g) mayonnaise
Salt and pepper
Pare celery roots. Cut into slices about
1⁄16 inch (2 mm) thick and
then cut slices into matchstick strips. Put celery root in a large
mixing bowl. Bring wine to a boil and pour over celery root. Cover
with plastic wrap and refrigerate for at least 2 hours. Meanwhile,
combine mustard, lemon juice, and mayonnaise. Remove celery
root from the refrigerator and pour off wine. Toss with mayon-
naise mixture and season with salt and pepper to taste.
This recipe harkens from a tearoom of decades
ago that served a wonderful luncheon salad of romaine
lettuce tossed with creamy, orange-flavored Champagne
dressing. For the sake of convenience, foil-wrapped candied
walnuts can be used, although the end result
is somewhat sweeter.
1 1⁄2 cups (340 g) mayonnaise
1⁄2 cup (120 ml) Champagne
1⁄4 cup (70 g) frozen orange juice concentrate, thawed
8 to 10 cups (440 to 550 g) sliced romaine lettuce
1 cup (160 g) red or green seedless grapes, halved
1 cup (190 g) canned mandarin orange segments, drained
1
1
⁄2 cups (225 g) julienne strips of baked ham
1 cup (120 g) toasted or candied walnuts*
In a bowl or 1-quart (1-L) glass measuring cup, blend together
mayonnaise, Champagne, and orange juice concentrate with a
wire whisk. Combine lettuce, grapes, orange segments, ham, and
half the walnuts in a large salad bowl. Add enough dressing to
moisten ingredients and toss. (It’s a personal preference as to how
much dressing to use.) Serve salad on individual plates and gar-
nish with remaining walnuts.
*To toast walnuts: Preheat oven to 350°F (180°C, or gas mark 4)
and spread walnuts on a baking sheet. Toast for 6 to 8 minutes,
turning once, until golden brown. Watch carefully to avoid burning.
No two versions of Caesar salad dressing are
exactly alike. Originally, Caesar salad was prepared
at tableside in fine restaurants with a coddled egg.
When the dressing became commonplace, eggs were
replaced by mayonnaise-based concoctions
to ensure food safety.
1⁄2 cup (115 g) mayonnaise
1⁄2 cup (120 ml) extra-virgin olive oil
1 clove garlic, crushed
2 tablespoons (28 ml) lemon juice
1 tablespoon (15 ml) cider vinegar
2 tablespoons (28 ml) vermouth
1 teaspoon Worcestershire sauce
2 tablespoons (18 g) capers, drained and crushed
1⁄2 teaspoon anchovy paste (optional)
1
⁄3 cup (35 g) finely grated Parmesan cheese
2
⁄3 cup (53 g) shredded Parmesan cheese
8 cups (440 g) sliced romaine lettuce
ENGLISH MUFFIN CROUTONS:
1 English muffin
Butter and Parmesan cheese
Combine mayonnaise, olive oil, garlic, lemon juice, vinegar,
vermouth, Worcestershire sauce, capers, and anchovy paste in a
bowl or 1-quart (1-L) glass measuring cup and blend with a wire
whisk. Blend in the
1
⁄3 cup (35 g) of finely grated Parmesan cheese.
In a large salad bowl, toss dressing with romaine, shredded
Parmesan cheese, and croutons.
For English muffin croutons: Split an English muffin in half and
lightly toast. Butter while warm and sprinkle with grated Parmesan
cheese. Run under broiler to lightly brown cheese. Cut into cubes
and allow to cool to room temperature.
Just as in a restaurant, a favorite house
dressing keeps dinner guests coming back for more.
This recipe originated in a favorite lunch spot, long ago.
One day, after years of pleading with the chef to divulge it,
he walked past the table and handed over a cocktail
napkin with the recipe scribbled on it. The dressing
is wonderful hot over spinach salad with apples;
Boston lettuce with bacon, egg, and tomato;
or even potato salad.
1⁄4 cup (55 g) bacon drippings
1/4 cup (60 ml) canola or vegetable oil
1⁄2 cup (80 g) chopped onions
1
⁄2 cup (120 ml) cider vinegar
1
⁄2 cup (100 g) sugar
1
⁄4 cup (60 ml) sherry
1 cup (225 g) mayonnaise
2 tablespoons (10 g) crumbled crisp bacon
Combine bacon drippings and oil in a medium saucepan. Add
onions and cook until soft and moisture has “sweated off.”
Remove from heat and stir in vinegar and sugar. Add sherry and
return to stove, heating through until bubbling again. Remove
from heat, blend in mayonnaise and bacon. Serve immediately or
save in a jar in the refrigerator and reheat as needed.
Oloroso sherry matures through exposure
to air, not in a sealed barrel. This process gives it a
rich, deep color and character, making it a great accent
to woodsy cremini mushrooms. Consider serving
this dish in individual crocks.
3 tablespoons (45 g) butter
1
⁄3 cup (55 g) minced shallots
2 cloves garlic, crushed
8 ounces (225 g) cremini mushrooms, quartered
1
⁄4 teaspoon salt
1
⁄2 cup (120 ml) Oloroso sherry
3
⁄4 cup (175 ml) cream
1 tablespoon (4 g) minced fresh parsley
1 cup (about 2 ounces, or 55 g) grated Manchego cheese
1 loaf crusty French bread or crostini toasts
In a medium skillet over medium heat, melt butter. Sauté shallots
and garlic in butter, stirring for about 5 minutes or until soft. Add
mushrooms, sprinkle with salt, and continue cooking and stirring
until most of the moisture from the mushrooms has evaporated.
Add sherry and increase heat to medium-high. Cook for about
3 minutes, or until sherry is reduced by half. Add cream and
parsley. Boil for 4 to 5 minutes, until sauce is reduced to one-third
its volume and coats the mushrooms.
Preheat broiler. Spoon mushrooms into a 1-quart (945-ml)
ceramic crock or casserole. Top with cheese and broil, 6 inches
(15 cm) from heat, for about 2 minutes or until golden and bub-
bling. Serve with French bread or crostini toasts.
Butternut squash soup is a favorite in the autumn
months. This hearty recipe nearly tends to itself in the slow
cooker. For added ease, pierce the whole squash all over
and microwave on high for 4 minutes. Cool and peel.
2 tablespoons (28 g) butter
1 medium onion, chopped
1 butternut squash (about 2 pounds, or 905 g), peeled and cubed
1
1
⁄2 cups (355 ml) chicken stock
1
⁄2 cup Madeira
1
⁄2 teaspoon dried marjoram leaves
1
⁄4 teaspoon ground black pepper
3 vegetarian vegetable bouillon cubes
1 package (8 ounces, or 225 g) cream cheese, cubed
1
⁄2 cup (50 g) toasted pecans*
In a medium skillet, melt butter and sauté onion until tender.
In a slow cooker, combine onion, squash, chicken stock, Madeira,
marjoram, pepper, and bouillon cubes. Cover and cook over low
heat for 6 to 8 hours.
In blender or food processor, pur´ ee soup mixture in thirds and
return to slow cooker. Add cream cheese and blend with wire
whisk. Cover and continue cooking over low heat for about 30
minutes, blending occasionally with wire whisk until soup is
smooth. Serve in bowls topped with toasted pecans.
*For toasted pecans: Preheat oven to 350°F (180°C, or gas mark
4) and spread pecans on a baking sheet. Bake for 6 to 8 minutes,
stirring once or twice, until evenly golden brown. Watch carefully
to avoid burning.
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