Classic Nicoise Salad Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 main dish salads

This French main dish salad is legendary: for good reason! Nicoise salad is protein-packed and makes a stunning lunch or dinner (glass of wine optional).

Ingredients

  • 5 ounces Red Baby Bibb lettuce
  • 8 eggs
  • 1 1/2 pounds baby red potatoes
  • 1 pound fresh green beans
  • 1 small shallot (2 tablespoons minced)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons capers, drained
  • 1/2 tablespoon fresh parsley (optional)
  • 1/2 cup Kalamata olives
  • 1 pint cherry tomatoes or 1 large tomato
  • 2 cans tuna (omit for vegetarian)
  • 1 recipe Lemon Vinaigrette
  • Olive oil
  • Kosher salt
  • Fresh ground pepper

Instructions

  1. Cook the hard boiled eggs: Follow our method for Perfect Hard Boiled Eggs (or Instant Pot Hard Boiled Eggs). Note that you can use the same ice bath for the green beans below. The eggs are also perfect for making in advance.
  2. Boil the potatoes and beans: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Meanwhile, working in batches slice off the stem ends of the green beans.
  3. Blanch the beans: Right when the water comes to a boil, start a timer for 5 minutes and place the green beans in the pot with the potatoes. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.
  4. Finish the potatoes: Keep cooking the potatoes for about 3 minutes until fork tender (taste test to check). While they are cooking, mince 2 tablespoons shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, 1/2 teaspoon kosher salt, and 1/4 cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, parsley (optional) 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. 
  5. Make the dressing: Make the Lemon Vinaigrette. 
  6. Prep the salad ingredients: Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt
  7. Drain the tuna and flake it using a fork, then add a few pinches of kosher salt and a drizzle of olive oil. 
  8. Serve: To serve, in large shallow bowls or on large platters, add Red Baby Butter Lettuce leaves. Top with green beans, hard boiled eggs, tomato, tuna, Kalamata olives, and potatoes. Drizzle with Lemon Vinaigrette and serve. 

Source

https://www.acouplecooks.com/nicoise-salad-recipe/print/35441/

Celery, Apple, and Peanut Salad

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Image may contain Food Dish Meal Platter Plant and Salad

4 servings

Ingredients

  • 4 large celery stalks, peeled, sliced ¼ inch thick on a diagonal
  • 4 scallions, trimmed, thinly sliced on a steep diagonal
  • 2 medium apples (such as Fuji and/or Braeburn), halved, cored, cut into ¼-inch-thick wedges
  • 1 Fresno chile, very thinly sliced into rings, seeds removed
  • 3 tablespoons (or more) fresh lemon juice
  • Kosher salt, freshly ground pepper
  • ½ cup roasted peanuts, coarsely chopped, divided
  • ½ cup parsley leaves, divided
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

Preparation

  1. Soak celery and scallions in a bowl of ice water 20 minutes, which will make the celery extra crisp and encourages the scallions to curl. Drain on paper towels, then transfer to a large bowl.
  2. Add apples, chile, and lemon juice; season with salt and pepper. Toss to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed.
  3. Add half of the peanuts, half of the parsley, and 2 Tbsp. oil; toss to combine. Top with remaining peanuts and parsley; drizzle with more oil. Chill until cold before serving, about 15 minutes.

Source

https://www.bonappetit.com/recipe/celery-apple-and-peanut-salad

Lessons Learned

  • Takes some time
  • I forgot to crush the peanuts
  • Different salad for me but I liked it

Carrot Salad with Feta and Anchovies

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

This image may contain Dish Food Meal Platter Plant Pizza and Seasoning

4 servings

Ingredients

  • 5 medium carrots (about 12 ounces total), scrubbed, thinly sliced on a bias with a mandoline
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons Aleppo-style pepper, divided
  • Kosher salt
  • 12 boquerones (marinated white anchovies)
  • 4 ounces feta, crumbled
  • ¼ cup parsley leaves with tender stems

Preparation

  1. Toss carrots with lemon juice, 2 Tbsp. oil, and 1 tsp. Aleppo-style pepper in a medium bowl; generously season with salt. Massage carrots with your hands until softened. Taste and season with more salt if needed.
  2. Transfer carrots and any accumulated juices to a platter and top with boquerones and feta. Drizzle with remaining 2 Tbsp. oil and scatter parsley and remaining 1 tsp. Aleppo-style pepper over.

Source

https://www.bonappetit.com/recipe/carrot-salad-with-feta-and-anchovies

Avgolemono (Greek Lemon Chicken Soup)

Prep time: 40 minutes
Yield: 4 servings

Ingredients

  • 2 tsp Olive oil
  • 3/4 cup shredded carrots
  • 3/4 cup finely chopped celery
  • 1/2 large white onion chopped
  • 1 tsp minced garlic
  • 2 bay leaves
  • 2 large lemons (juice and zest)
  • 8 cups chicken broth
  • 1 tsp chicken Better than Boullion
  • 2 cooked and shredded chicken breasts
  • 1 cup pearl couscous
  • Salt and pepper to taste
  • Two large eggs
  • Chopped fresh dill (add to soup and for garnish)

Preparation

  1. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil on medium-low. Add the carrots, celery, and onions, toss together to saute briefly then stir in the garlic.
  2. Add the chicken broth, bouillon, and bay leaves. Once the liquid has come to a boil, add the salt and pepper to taste. Add the couscous and cook for 5 minutes. 
  3. Stir in the cooked chicken, lemon zest, and chopped dill (can substitute dried dill).
  4. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs.
  5. While whisking, add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. 
  6. Remove from the heat immediately. Can garnish with dill, lemon zest, and crumbled feta.

Source

https://www.facebook.com/watch/live/?ref=watch_permalink&v=504986867507830

Lessons Learned

  • This was GREAT! Very flavourful and filling.
  • I was able to get six meals out of it.

Horiatiki (Greek Salad)

Prep time: 15 minutes
Yield: 4 servings

Ingredients

  • 4 medium-sized tomatoes or Roma tomatoes, wedged
  • 1 English cucumber (or two small Persian cucumbers), sliced into half-moons
  • 1 large green bell pepper, cored and thinly sliced
  • 1 small red onion, peeled and thinly sliced into half-moons
  • 1 cup kalamata olives, pitted if desired
  • 3–4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano, plus extra for serving
  • sea salt and pepper
  • 5 ounces feta cheese, thickly-sliced if possible (optional)

Preparation

  1. Combine the tomatoes, cucumber, bell pepper, red onion, and olives in a large mixing bowl. 
  2. Drizzle olive oil and red wine vinegar. Sprinkle with oregano and a pinch of salt and pepper.
  3. Toss briefly and top with feta cheese. Finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.
  4. Serve or store in the refrigerator for up to 3 days.

Source

https://www.facebook.com/watch/live/?ref=watch_permalink&v=504986867507830

Gambas al Ajillo

Traditionally prepared and served in cast iron, this garlic shrimp dish is best served with a baguette so guests can mop-up the delicious juices.

Ingredients

  • 1 pound shrimp, shelled and deveined, tails intact
  • Salt
  • 4 cloves garlic, sliced
  • 1 cup olive oil
  • 1 tablespoon chili flakes
  • 1/4 minced parsley
  • 2 tablespoons white wine or sherry
  • 1 teaspoon lemon zest

Method

  1. Toss the shrimp with 1 teaspoon of salt and set aside for 10 minutes
  2. Meanwhile, in a 10-inch cast iron skillet, combine garlic and olive oil and cook over medium heat until the garlic is fragrant and begins to brown (5 minutes). Add the chili flakes and stir until fragrant, roughly 30 seconds
  3. Add the shrimp, occasionally stirring until the shrimp are pink, maybe 5 minutes. Stir in the parsley, wine, lemon zest and a pinch of salt.

Source

Kingdom Magazine, Spring 2021

Chorizo with caramelized onions

Check your local butcher for fresh, quality chorizo and opt for organic yellow onions and high quality olive oil. This is a simple, but big-flavored dish, and so all of the components need to be on their “A” game for it to work well.

When it does, the taste reward is well worth the effort and you’ll want to use a piece of crusty bread to sop up every last bit of sauce from the pan.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • Two 10oz links of cooking chorizo, cut into bite-size chunks
  • Handful chopped parsley (optional for garnish)
  • Crusty bread for dipping

Method

  1. Add olive oil to the pan and heat over medium low heat until a drop of water sizzles. Add onion and sautee until deep brown and caramelized
  2. Add the chorizo and cook until all sides are browned and the inside has cooked through
  3. Sprinkle with parsley if desired and serve with bread

Source

  • Kingdom Magazine, 1 Apr 2021

Tortilla Española

As traditional as it gets, this tapas staple is one of those deceptively simple additions to the brunch table. Don’t be so casual about the preparation, however; it takes some subtlety to get this right, and that’s greatly aided by a quality cast iron pan. Give this the care it deserves, and it can anchor your entire meal—deliciously.

Ingredients

  • 2 cups olive oil
  • 3 medium Yukon Gold potatoes, peeled, quartered, and sliced
  • 1 medium sweet onion, like a Vidalia, peeled, quartered, and sliced
  • 6 large eggs
  • 2 tsp. sea salt
  • Jamon Iberico (optional for garnish)

Method

  1. Add oil to a large, wide pot and heat until shiny/rippled; add potatoes and onion, cover, and let the oil simmer until the potatoes are tender, roughly 10 minutes
  2. Strain potato and onion mix and set aside
  3. In a medium bowl, add eggs and lightly beat, then stir-in cooled potatoes and set aside for 15 minutes
  4. Take a 12-inch cast-iron skillet, place over high heat and add 2 tablespoons of oil. When oil is hot, pour in the egg and potato/onion mix and cook until the edges of the egg begin to ruffle and turn pale yellow, then place onto grill/oven heated to 400 degrees, close/cover and cook for 25 minutes
  5. When done, allow to cool and serve

Source

  • Kingdom Magazine, 1 Apr 2021

Red Beans and Rice

  • YIELD: About 12 cups
  • TIME: 2 1/2 hours, plus at least 4 hours’ soaking

Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do. 

Red Beans and Rice

INGREDIENTS

  • 1 ½ pound dried red beans (preferably New Orleans Camelia brand)
  • 1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
  • 4 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 medium onions, finely diced
  • 1 large rib celery, finely diced
  • 1 medium green bell pepper, chopped
  • 1 ½ teaspoons black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 teaspoons salt
  • 3 bay leaves
  • 2 teaspoons dried basil
  • ¾ teaspoon rubbed sage
  • 1 cup chopped fresh parsley
  • 1 bunch fresh green onions, chopped
  •  Cooked white long-grain rice, for serving

PREPARATION

  1. In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
  2. In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
  3. Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
  4. Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
  5. Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

SOURCE

https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice?

Bushwick 

INGREDIENTS

  • ¼ ounce Amaro CioCiaro (since you probably won’t be able to find Amer Picon)
  • ¼ ounce Maraschino liqueur (Luxardo)
  • ¾ ounce sweet vermouth (Carpano Antica Formula)
  • 2 ounces rye (Rittenhouse) 

INSTRUCTIONS 

  1. Combine all ingredients in a mixing glass. 
  2. Add ice, then stir until thoroughly chilled. 
  3. Strain into a coupe. No garnish.

Note on difficult-to-find ingredients: Like the Brooklyn, the official recipe for the Bushwick calls for Amer Picon. But since Picon is difficult-verging-on-impossible to obtain in the United States, Ward has recommended Amaro Lucano as a substitute. If you can’t find or don’t have the Lucano, I recommend Amaro CioCiaro, which has a sharper orange note and is slightly less earthy/root-forward. (In fact, with all respect to Ward, I personally prefer the CioCiaro as a substitute here, so that’s how I printed this recipe.) Bigallet China-China Amer also works, although it’s somewhat softer than either of the other options. More common bitter liqueurs like Cynar, Campari, and Aperol will work in a pinch, but understand that they have quite divergent flavor profiles, so if you use them, you’ll be creating a substantially different drink. 

SOURCE

https://cocktailswithsuderman.substack.com/p/the-bushwick-a-manhattanbrooklyn?