Greetings to our patrons of the Circle Cafe in Victoria. I would like to share this recipe with you that was very popular at the Cafe. The salad is good too, but it's all about the dressing!
Spinach Salad with Curry Mustard Dressing
Fresh spinach leaves
Mandarin orange slices (canned is fine)
Carmelized pecans (carmelizing is optional)
Chicken breast slices (optional)
To Carmelize Pecans, spread pecans on baking tray and roast at 350 until just starting to turn brown. Remove from oven and toss with enough melted butter to coat lightly. Sprinkle a little sugar and salt on them and return to oven for a few minutes. Watch closely as they burn easily.
Curry Mustard Dressing
1/2 cup chopped onion
1 tsp paprika
1 1/2 tsp curry powder
1/2 tsp dry mustard
1/2 tsp turmeric
1/2 tsp salt
1/4 cup cider vinegar
1/2 cup honey
1 cup olive oil
Combine ingredients in blender. Blend until smooth.
Enjoy!
Thursday, July 22, 2010
Friday, July 9, 2010
Tips for enjoying the whole Beet
Hi. Now that we are up and running, I would like to thank all of you who have purchased or have been using my first book, Seriously Cooking - Soups. So far the feedback has been very positive and I hope that you, too, are finding it easy and helpful when making soup. Our intention is to regularly post more recipes and share helpful hints and tips. We would love to hear from you too, and invite you to contribute your comments and tips.
Here is my first weekly Tip ...
Just last night we had some wonderful fresh beets from a farm market. If you have shied away from trying them because you weren't sure what to do with them, here is what we do.
Choose beets that aren't too large, so they will cook more quickly. I use the large ones for Borscht or to grate fresh onto a salad.
Cut the tops off and set them aside for a minute. First, we want to start the beets because they take longer. Wash the beets and put them in a pot covered with water. Bring the pot to a boil, and then turn down to medium heat. Prepare the greens by trimming some of the stems off and discarding the damaged leaves. Cut them and place into a colander to wash them. If you have a steamer basket, put that into a large pot with a little water, then add the greens to steam. They will shrink down a lot.
Once the beets are fork tender, drain the water off and rinse them in cold water. Trim the stem end and the root end off, then in your hand the skins should slip off fairly easily. Slice or cube the beets and put them back into the saucepan with a little butter and a generous sprinkling of dill weed. Simmer until hot. They are delicious!
Debbie
Here is my first weekly Tip ...
Just last night we had some wonderful fresh beets from a farm market. If you have shied away from trying them because you weren't sure what to do with them, here is what we do.
Choose beets that aren't too large, so they will cook more quickly. I use the large ones for Borscht or to grate fresh onto a salad.
Cut the tops off and set them aside for a minute. First, we want to start the beets because they take longer. Wash the beets and put them in a pot covered with water. Bring the pot to a boil, and then turn down to medium heat. Prepare the greens by trimming some of the stems off and discarding the damaged leaves. Cut them and place into a colander to wash them. If you have a steamer basket, put that into a large pot with a little water, then add the greens to steam. They will shrink down a lot.
Once the beets are fork tender, drain the water off and rinse them in cold water. Trim the stem end and the root end off, then in your hand the skins should slip off fairly easily. Slice or cube the beets and put them back into the saucepan with a little butter and a generous sprinkling of dill weed. Simmer until hot. They are delicious!
Debbie
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