Surprise Pairing And A New Version Of Standby Favorite

SOMETIMES unexpected combinations transform into  fantastic pairings.

For a refreshing beet and grapefruit SURPRISE, 

Roasted Beet Salad with Grapefruit and Chive Vinaigrette

delivers TASTE, texture and punch.

 Ingredients

  • 1  large Egg (For Vinaigrette)

  • 1/4  cup White wine vinegar (For Vinaigrette)

  • 1/2  cup Chopped chives (For Vinaigrette)

  • 1/4  cup Flaxseed Oil (For Vinaigrette)

  • 1/2  cup Canola Oil

  • 1  pinch Salt (For Vinaigrette)

  • 1  pound Beets, trimmed (For Salad)

  • 1/4  cup Olive Oil (For Salad)

  • 4  cups Organic Mixed Greens (For Salad)

  • 2  large Grapefruits, segmented (For Salad)

  • 1  head Fennel, shaved or sliced thinly (For Salad)

  • 1  pinch Salt and Pepper (For Salad)

Instructions

To make the vinaigrette, put the egg, vinegar, and chives in a food processor and blend until well mixed. Combine the oils, and then slowly add them to the food processor. Blend until the mixture begins to emulsify and turn pale green. If the mixture gets too thick, add up to 1/4 cup of water. Season with salt to taste and set aside.

To make the salad, preheat the oven to 400ÅãF. Lightly toss the beets in the olive oil and salt to taste and place on a baking sheet. Cover with foil and bake for 1 hour, or until tender. Let cool and then peel and cut the beets into a large dice.

On a large plate, arrange the mixed greens, beets, grapefruit segments, and fennel. Finish with the chive vinaigrette and season with salt and pepper to taste. Serve immediately.

 Grilled Romaine Salad with Blue Cheese-Bacon Vinaigrette

 I LOVE the Blue Cheese Bacon Vinaigrette …. AND the presentation, 

including grilled romaine, takes it OVER the top.

…….a new and tastier version of spinach salad with bacon vinaigrette.

This recipe from Tracey’s culinary Adventures is easy (my favorite requirement) and delicious.

3 tablespoons extra-virgin olive oil
3/4 cup diced red onion
1/2 pound bacon, cut into 1/4-inch pieces
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in half lengthwise
1/2 cup crumbled blue cheese (I used goat cheese instead)

Preheat grill to medium-high (you could also use an indoor grill pan). 

In a large skillet set over medium heat, cook the bacon until crispy.  Transfer to a paper towel-lined plate with a slotted spoon.  Pour off all but 1 tablespoon of the fat.  Add the onion and cook until softened, stirring occasionally.  Remove to the plate along with the bacon.  Add the balsamic vinegar  and 1 tablespoon of the olive oil to the skillet and cook to reduce slightly, about 2-3 minutes.  Remove the pan from the heat.

Brush the lettuce with the remaining 2 tablespoons of olive oil.  Grill cut-side down for about 2 minutes, or until grill marks are visible or the lettuce is slightly charred.

Place the lettuce cut-side up on a large plate (or platter).  Drizzle with the reduced balsamic vinegar then sprinkle with the cheese, bacon and onion, and garnish with freshly cracked black pepper.

 

 

*More recipes available in the category: food

Forecast: Drizzles of Oil and Vinegar

Seattle forecasts frequently include a foreboding ‘drizzle” but a short day trip to Bellingham opened up an entirely new connection to that word.  DRIZZLE Olive Oil and Vinegar Tasting Room is tucked in the back of a classic vintage brick building in the Fairhaven historic district and delivers a delicious surprise for extra-virgin olive oil and balsamic vinegar lovers.  Tasting our way through the shop we learned about the flavors and their origins. 

Though I wanted more,we left with three bottles : Pomegranate Balsamic Vinegar, Serrano Honey Balsamic Vinegar and White Truffle Oil.

 Try white truffle oil in Proscuitto, Gruyere Cheese and Basil Flatbread Pizza (recipe below). Crowd Pleaser.

A brief stop at the bustling Bellingham Farmer’s Market made us hungry so we meandered across the street to the Boundary Bay  Brewery and Bistro for lunch where we readily joined the locals in their efforts to ‘save the ales’. In this part of the country we love our whales so BBBC gets two thumbs up for their clever T-shirts and delicious IPA Amber. The place was packed, pub food was fresh and after tasting the house salad we begged our waitress the dressing recipe. 

The journey along Chuckanut Drive led to Larrabee State Park and a short hike out to the beach to take photos and visit the starfish. Looking through the lense , we tried to identify the various surrounding San Juan Islands and snapped a picture of my childhood home, Fidalgo Island/Anacortes. Hmmmmm…… next trip?

 Proscuitto, Gruyere Cheese and Basil Flatbread Pizza Recipe

3 Choices for Crust:…..  1) Buy 1 lb Pizza Dough, ready to roll and bake. 2) You can prepare flatbread dough from scratchscratch recipe below. 3)  Try store bought flatbread/already baked)

4 Large thin slices of Proscuitto

1/2 cup roughly sliced fresh basil leaves

1/2 cup Gruyere Cheese

1/4 cup Fontina Cheese

Olive Oil

Salt

White Truffle Oil

Preparation

To prepare the dough:
Roll out the dough into a rectangle shape about 1/2 inch thick. Season with salt and olive oil and place in 400 degree oven for 10 minutes.

While dough is baking:

Slice the Proscuitto into thin strips.

Using a cheese plane or sharp knife, cut each type of cheese into thin slices

Roughly chop the basil and set aside.

When bread has come out of the oven, lay out all of the cheese (mixing up the types) in a thin layer over the entire flatbread.

Next, place the Proscuitto on the bread evenly distributing it on top of the cheese over the entire flat bread.

Drizzle a little more olive oil over the bread and place back in the oven for 10-15 more minutes or until the crust of the bread is slightly browned and the cheese is melted.

Remove from oven and sprinkle fresh basil over entire flatbread.

Finally drizzle the truffle oil to taste (a little goes a long way) over the entire flatbread.

Cut into pieces and serve.

Ingredients For Homemade Flatbread:

1 & 1/2 cups AP flour
pinch of salt
pinch of sugar
2 Tbsp melted butter
3/4 cup warm water

Preparation

  1. Preheat oven to 425F (if you have a pizza / bread stone pop it in the oven)
  2. Mix all ingredients until they come together.
  3. Knead the dough until it becomes smooth
  4. Cut into pieces small pieces 16 – 32 depending on how small you want them
  5. Dust a surface with flour and roll into long strips
  6. lightly tap the surface with your finger tips (like you would with pizza dough) to prevent big bubbles
  7. Brush top side with water or an egg wash
  8. Sprinkle herbs, salt, etc on top
  9. Bake strips until golden brown