Featured Cookbook

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1. Frosty Weather Salad with Red Wine Vinaigrette

2. Rough Braised Lamb Shanks

3. Stewed White Beans

4. Cozy Baked Apples

Book Description

With one purpose only-to bring family and friends together-Sheila Lukins presents Celebrate!, a full-color extravaganza of a book with 46 festive menus, 350 foolproof, with-a-twist recipes in the Silver Palate style, 200 color photographs, and throughout, the passion that's made her one of America's most creative cooks and best-loved food writers.

... (more)

Celebrate!

Authors: Sheila Lukins

Date: October 2003

ISBN: 0761123725

Publisher: Workman Publishing Company

Paperback

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Lead into winter's slow-cooked stews with a salad of deep wine-red beets, on a slightly biting mix of frisee and green beans, sprinkled with creamy Roquefort and walnuts. It definitely helps to soothe the effects of the harsh winds.

Makes 4 servings

• 1/2 pound thin green beans, trimmed and cut in half crosswise

• 6 cups frisee, white ends removed, rinsed and patted dry

• 4 tablespoons snipped fresh chives

• 4 medium-size roasted beets, cut into 1/2-inch dice

• Salt and freshly ground black pepper, to taste

• 2/3 cup Red Wine Vinaigrette (recipe follows)

• 1/2 cup walnut halves

• 4 ounces Roquefort cheese, coarsely crumbled

1. Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until just crisp-tender, about 3 minutes. Drain the beans in a colander and run under cold water to stop the cooking. Drain and pat dry. Toss the green beans in a large bowl, along with the frisee and 2 tablespoons of the chives.




2. In another bowl, toss the beets with salt and pepper and 2 tablespoons of the vinaigrette. Set aside.

Red Wine Vinaigrette

When making a good vinaigrette, you want a perfect emulsion and a good balance of vinegar and oil. All you need is a little sugar to smooth out the taste. This combo should do it.

Makes 3/4 cup

• 1/4 cup red wine vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon sugar

• Salt and freshly ground black pepper, to taste

• 1/2 cup extra-virgin olive oil

1. Whisk the vinegar, mustard, sugar, and salt and pepper together in a small bowl. Whisking constantly, add the olive oil in a slow steady stream, and continue whisking until thickened. Refrigerate, covered, for 3 to 4 days.

2. Just before serving, season the frisee and green beans with salt and pepper and toss with the remaining vinaigrette.

3. Divide the frisee and green beans among four large salad plates. Spoon the beets evenly over the frisee mixture and scatter with walnuts. Sprinkle the salads with the cheese, garnish with the remaining 2 tablespoons chives, and serve.

More From This Book:

1. Frosty Weather Salad with Red Wine Vinaigrette

2. Rough Braised Lamb Shanks

3. Stewed White Beans

4. Cozy Baked Apples

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