Recipe(tried): Sunday Supper - Big Salad, Olive Oil Crisps, Best Lemon Bars
MenusSunday supper was easy today - I baked the bars last night when the weather turned a little cooler, so I only had to poach the chicken breast today - and do a bit [OK, a lot!] of chopping. This salad dressing is great - sweet, smooth, aromatic, and a little heat at the end. Enjoy--
Big Salad
Olive Oil Crisps
Best Lemon Bars
BIG SALAD
Adapted from source: Cuisine at Home magazine
FOR THE DRESSING:
3/4 cup dark brown sugar
6 Tbsp fresh lime juice (about 3 large limes)
6 Tbsp low-sodium soy sauce
1 Serrano or jalapeno chile pepper, seeds/ribs removed, coarsely chopped (wear gloves!)
6 Tbsp chopped fresh cilantro
3 Tbsp chopped fresh gingerroot
3 Tbsp molasses
2 large cloves garlic, coarsely chopped
3/4 cup peanut oil
FOR THE SALAD:
1 chicken breast, bone-in/skin-on (about 1 to 1 1/2 lbs)
6 to 7 cups chopped cabbage* (if using pre-shredded, look for "angel-hair" cut)
2 cups thinly sliced and seeded cucumber (1 English cucumber)
1 1/2 cups julienned carrot (can get bagged shredded carrot)
1 1/2 cups fresh pineapple, slivered
1 bag fresh mung bean sprouts
1 cup lightly salted roasted peanuts
1/2 cup thinly sliced red onion
Kosher salt to taste
Cilantro leaves (for garnish)
TO MAKE THE DRESSING:
Place all ingredients except oil in food processor. Process until nearly smooth. With processor running, slowly drizzle in oil until mixture is well blended. Pour into glass or plastic container, cover, and refrigerate. Tastes best when made at least 12 hours ahead.
TO PREPARE THE SALAD:
Place chicken in large pot, add water to two inches above chicken. Bring to boil, reduce to simmer for 15 minutes. Cover pan and turn off burner. Let sit, covered, for 45 minutes. Remove chicken to plate to cool for 30 minutes. Remove skin and pull meat off bone. Finely shred chicken with fingers to bite-sized pieces. Cover and refrigerate until ready to make salad.
Combine dressing with all salad ingredients, except the cilantro in a large bowl, and use large spatula to mix in dressing thoroughly. Garnish with cilantro leaves. Refrigerate any leftovers.
*You can also substitute 2 medium heads romaine for the cabbage. Wash and remove bruised leaves, blot dry. Slice off approximately 2 inches at the root end and discard. Then, holding the romaine head firmly in a cylinder shape, slice about every inch across the head. This will give you a "chopped salad" cut that takes well to this dressing.
OLIVE OIL CRISPS
1 loaf Italian or French bread*
Olive oil
Warm grill (medium-high) or broiler.
Slice bread into 1/2 inch slices on the diagonal. Brush each side completely but lightly with olive oil.
Grill bread 20-30 seconds on each side, until oil bubbles and bread is lightly browned. Watch carefully and turn once, as bread will burn easily. Stack in basket and serve with salad.
*Bread can be day-old. Use an inexpensive grocery store bakery bread.
BEST LEMON BARS
FOR THE CRUST:
1 1/4 cups flour
1/4 cup powdered sugar (plus additional for garnish)
Dash salt
6 Tbsp unsalted butter, cool but malleable
FOR THE FILLING:
2 Tbsp lemon zest (from 1 large lemon)
1/2 cup lemon juice (from zested lemon, make up volume with frozen fresh lemon juice, like Minute Maid)
4 eggs
1 1/4 cups sugar
1/4 cup flour
Heavy dash salt
Heat oven to 350 degrees F. Line 8x8 pan with foil.
Mix ingredients for crust by hand until butter is mixed in coarsely. Pat into foil-lined pan, and up sides about 1 1/2 inches.
Bake 20 minutes.
Meanwhile, mix filling ingredients together with a whisk.
Pour filling over hot crust and immediately return to oven. Bake 20-25 minutes until middle appears lightly set. Cool completely.
Sift powdered sugar over top when ready to serve, and cut into squares. Refrigerate leftovers.
Big Salad
Olive Oil Crisps
Best Lemon Bars
BIG SALAD
Adapted from source: Cuisine at Home magazine
FOR THE DRESSING:
3/4 cup dark brown sugar
6 Tbsp fresh lime juice (about 3 large limes)
6 Tbsp low-sodium soy sauce
1 Serrano or jalapeno chile pepper, seeds/ribs removed, coarsely chopped (wear gloves!)
6 Tbsp chopped fresh cilantro
3 Tbsp chopped fresh gingerroot
3 Tbsp molasses
2 large cloves garlic, coarsely chopped
3/4 cup peanut oil
FOR THE SALAD:
1 chicken breast, bone-in/skin-on (about 1 to 1 1/2 lbs)
6 to 7 cups chopped cabbage* (if using pre-shredded, look for "angel-hair" cut)
2 cups thinly sliced and seeded cucumber (1 English cucumber)
1 1/2 cups julienned carrot (can get bagged shredded carrot)
1 1/2 cups fresh pineapple, slivered
1 bag fresh mung bean sprouts
1 cup lightly salted roasted peanuts
1/2 cup thinly sliced red onion
Kosher salt to taste
Cilantro leaves (for garnish)
TO MAKE THE DRESSING:
Place all ingredients except oil in food processor. Process until nearly smooth. With processor running, slowly drizzle in oil until mixture is well blended. Pour into glass or plastic container, cover, and refrigerate. Tastes best when made at least 12 hours ahead.
TO PREPARE THE SALAD:
Place chicken in large pot, add water to two inches above chicken. Bring to boil, reduce to simmer for 15 minutes. Cover pan and turn off burner. Let sit, covered, for 45 minutes. Remove chicken to plate to cool for 30 minutes. Remove skin and pull meat off bone. Finely shred chicken with fingers to bite-sized pieces. Cover and refrigerate until ready to make salad.
Combine dressing with all salad ingredients, except the cilantro in a large bowl, and use large spatula to mix in dressing thoroughly. Garnish with cilantro leaves. Refrigerate any leftovers.
*You can also substitute 2 medium heads romaine for the cabbage. Wash and remove bruised leaves, blot dry. Slice off approximately 2 inches at the root end and discard. Then, holding the romaine head firmly in a cylinder shape, slice about every inch across the head. This will give you a "chopped salad" cut that takes well to this dressing.
OLIVE OIL CRISPS
1 loaf Italian or French bread*
Olive oil
Warm grill (medium-high) or broiler.
Slice bread into 1/2 inch slices on the diagonal. Brush each side completely but lightly with olive oil.
Grill bread 20-30 seconds on each side, until oil bubbles and bread is lightly browned. Watch carefully and turn once, as bread will burn easily. Stack in basket and serve with salad.
*Bread can be day-old. Use an inexpensive grocery store bakery bread.
BEST LEMON BARS
FOR THE CRUST:
1 1/4 cups flour
1/4 cup powdered sugar (plus additional for garnish)
Dash salt
6 Tbsp unsalted butter, cool but malleable
FOR THE FILLING:
2 Tbsp lemon zest (from 1 large lemon)
1/2 cup lemon juice (from zested lemon, make up volume with frozen fresh lemon juice, like Minute Maid)
4 eggs
1 1/4 cups sugar
1/4 cup flour
Heavy dash salt
Heat oven to 350 degrees F. Line 8x8 pan with foil.
Mix ingredients for crust by hand until butter is mixed in coarsely. Pat into foil-lined pan, and up sides about 1 1/2 inches.
Bake 20 minutes.
Meanwhile, mix filling ingredients together with a whisk.
Pour filling over hot crust and immediately return to oven. Bake 20-25 minutes until middle appears lightly set. Cool completely.
Sift powdered sugar over top when ready to serve, and cut into squares. Refrigerate leftovers.
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