Spinach Salad with Pecorino, Pine Nuts, and Currants

Here is a great recipe if you are looking for a healthy side dish, or if you choose, just add a piece of crusty artisan bread and it magically becomes a complete summer meal.

Chez tried it on 6/28 and has added it to his permanent rotation... perhaps you will too?

- Chez

Ingredients

• 1 1/2 tablespoons dried currants
• 1 1/2 tablespoons pine nuts, toasted
• 1 1/2 tablespoon sunflower seeds, toasted
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 teaspoons minced shallot
• thin strips of Romano cheese
  

Preparation

1. Whisk first 5 ingredients in small bowl.
2. Whisk in oil.
3. Season with salt and pepper.
4. Toss spinach with vinaigrette in large bowl.
5. And cheese and toss.

Fresh Strawberry Napoleons

Here is the winner of Star Status for 6/21/09. This dish is an interesting variation on the traditional strawberry shortcake. The toast brings a texture that you don’t find with a sponge cake-based dessert, the praline powder brings a butter richness and all of the flavors meld into a delicious little treat. Take it for a test drive and see for yourself.
- Chez

Ingredients

• 6 slices fresh thin sliced white bread, crusts removed
• 4 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1 cup thinly sliced strawberries
• Sugar, to taste
• 2 teaspoons lemon juice, or to taste
• 3/4 cup chilled heavy cream, whipped
• Praline Powder, recipe follows
• Confectioners' sugar
• Chocolate Sauce, recipe follows
  

Directions

1. Preheat oven 350 degrees F.
2. Roll out bread between two pieces of waxed paper very thin.
3. Cut bread in half in rectangles to yield 12 rectangles. Brush both sides with melted butter and sprinkle with sugar.
4. Transfer to parchment lined baking sheet.
5. Bake in oven for 15 minutes or until browned lightly.
6. Remove from oven and let cool.
7. Toss strawberries with lemon juice and sugar.
8. Arrange 1 bread rectangle on each plate, top with whipped cream, praline powder, and strawberries, cover with another rectangle, add some more cream, praline powder, and strawberries, another bread rectangle and sprinkle with confectioners' sugar.
9. Serve with chocolate sauce drizzled on top.
   

Praline Powder:

• 3/4 cup sugar
• Pinch cream of tartar
• 2 tablespoons water
• 1/2 cup blanched whole almonds

1. In a heavy saucepan bring to a boil the sugar with the cream of tartar and water over moderately high heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water.
2. Cook the syrup over high heat without stirring, swirling the pan until it is a light caramel.
3. Add the almonds, swirl the pan until the nuts are coated with the caramel, and begin to make a popping sound.
4. Pour the mixture onto an oiled marble surface or jelly roll pan and let cool until it is hard.
5. Transfer the praline to a cutting board, chop it coarsely, and use a food processor or blender to pulverize it in batches.
6. Store the praline powder in an airtight container.
   [Yield: 1 cup]

Chocolate Sauce:

2 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

1/4 cup heavy cream

1. Place chocolate in medium bowl. In a small saucepan heat cream over medium heat to scald, do not boil.
2. Pour cream over chopped chocolate whisking until smooth.

Potato & Cheese Croquettes

These gooey mozzarella gems are encased in a crunchy golden shell makes this simple and classic dish irresistible. Chez took this one for a test drive during his 'Scandinavian-Themed Day' and now it is a permanent fixture at the Bistro.

I hope that they become a mainstay in your kitchen too.

- Chez

Ingredients

• 6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered


• 1/2 pound mozzarella, chopped


• 1/4 cup grated parmesan


• 1 tablespoon onion salt


• 1/4 cup chopped parsley


• 3 large eggs


• 1 cup fine dry bread crumbs


• About 2 1/2 cups sunflower seed oil

Preparation

1. Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes.


2. Drain potatoes and chill in a large bowl until cool, about 45 minutes.


3. Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste.


4. Stir in 1 egg.


5. Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each).


6. Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl.


7. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat.


8. Transfer to a parchment-paper-lined baking sheet.


9. Repeat with remaining croquettes.


10. Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers.


11. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch.


12. Transfer to paper towels to drain.


13. Serve immediately.

Sunflower Seed Wild Rice Pilaf

On 6/7, Chez did a Native American Themed meal. This little gem was the selected Star Recipe. The multi-textures, sweet and savory flavors and the downright wholesome goodness of these grains makes it an easy choice.

I hope you like it as much as we did.

- Chez

Ingredients

• 4 cup chicken broth


• 1/2 cup wild rice, rinsed well


• 1 1/2 cup cracked wheat


• 1 cup toasted sunflower seeds


• 1 cup dried cranberries


• 1 scallion bunch, thinly sliced


• 1/2 cup Italian parsley, chopped


• 1/2 cup fresh mint leaves, chopped


• zest of 2 oranges, grated


• 2 tablespoon olive oil


• 1 tablespoon orange juice


• black pepper, freshly ground to taste

Instructions

1. In a medium saucepan, bring 2 cups of broth to a boil.


2. Add wild rice to boiling broth.


3. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook.


4. Remove to a large bowl.


5. While the rice is cooking, in another saucepan bring another 2 cups broth to a boil.


6. Stir in the wheat, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until tender.


7. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice.


8. Add remaining ingredients and toss well.


9. Serve at room temperature.