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Category Archive for: ‘Salad’
More Notes from Thanksgiving week

 

 

 

 

 

 

Asparagus Souffle –  It was supposed to look like the first picture but ended up looking like the second picture.  It tasted great, but it didn’t rise.  The only thing I can think of that I might have done wrong was to under fill the ramekins and possibly over whip the egg whites.  I’m going to keep trying this one until I get it right.

 

 

 

 Broccoli Bites – These were a HUGE success and were scarfed down instantly.  They were invented by the author as a broccoli dish for kids.  I’m here to tell you that adults love these too.  They can be made in advance and then scooped out onto a cookie sheet to bake for 20-30 mins or until they brown.  Cool until they won’t burn your mouth and serve with some sort of dipping sauce, but mine didn’t get that far. I recommend making a double batch.  These were voted in the top 3 dishes of the week by my guests.

 

 

 

 A can’t fail salad and desert

Ceasar Salad – ala Jughandle –  I’ve been making this salad for almost 30 years.  I modified it slightly to make it unique and safe to eat.  Instead of adding a raw egg to the salad as an emulsifying agent, I use a tablespoon of mayonnaise, which is basically just eggs and oil.  I also make my own croutons and often use limes instead of lemons for an unusual twist.  When you have to have a quick salad that is a crowd pleaser, try this salad.

 

 

 

 Creme Brulee – I’ve never had anyone not love this desert and I’ve been making them with this recipe for 20 years.  These can be made way in advance and even frozen for future use as a late night snack.  Always taste the custard before putting it in the ramekins, because what you taste there is what you are going to get in the end.  Cooking only changes the texture.

 

 

 

 

 I’ll give you more tomorrow,  stay warm – jughandle

 

 

 

Dandelion Greens

The Story

When I was a little boy, I remember my Grandfather Steible taking me out into the country side of Kansas City in the late Spring to dig and gather dandelion greens.  My Grandfather’s family was “off the boat” German, with all the traditions and folk remedies that went with that.  Some people poo poo those old remedies as fiction and witchcraft, but you’d be surprised to find that most, yes, most of those old remedies passed down from generation to generation, until the reason for doing it is lost, but the tradition has not been, are based on sound scientific facts.

When we got home with our “peck” of dandelion greens, I’d help him clean them in the sink, trimming the roots off and the harder older leaves.  He would act like I was actually helpful.  He taught me to gather the greens before the flower bloomed to get the most tender leaves.  I was not to pick the yellow ones for fear a dog might have watered it.  That was another reason to leave the city for our gathering.  We would soak the greens in ice cold water to revive them while he would make a batter of buckwheat pancakes.

Medicinal Uses

Externally

Dandelions have medicinal uses both externally and internally.  The fresh juice of the dandelion is an antibacterial agent and can be applied to a cut or the skin to fight the growth of Staphococcus aureus, pneumococci, meningococci and others.  The latex in the plant sap near the roots of an older plant can be used to remove corns and warts.

Internally

Dandelion has been used to treat problems of the gall bladder, kidney and urinary track disorders, gallstones, jaundice, cirrhosis, hypoglycemia, dyspepsia with constipation, edema associated with high blood pressure and heart weakness, chronic joint and skin complaints, gout, eczema and acne.  As a tonic dandelion is said to strengthen the kidneys.  Dandelion is supposed to be a strong diuretic without depleting the body of potassium.

All of that, but my Grandfather just told me it was a Spring tonic to cleanse our blood.

The Story Continues

Buckwheat

While the greens soaked, Granddaddy mixed a batter of buckwheat flour, eggs, milk and baking powder for our pancakes.  All I remember about the pancakes is that they tasted way different than regular pancakes and not as sweet, but I loved them.

Turns out that Buckwheat is very high in fiber, has all eight essential amino acids, contains phosphorus, magnesium, iron, zinc, copper and manganese among others.  It is a great source of flavonoids especially rutin and lowers glucose levels and is beneficial for managing diabetes.  Buckwheat also has been found to lower blood pressure and reduce cholesterol.

Surprisingly, buckwheat is not a grain, but the seed of a fruit related to rhubarb and sorrel, and therefore gluten-free.

The Dish

After all the gathering, mixing, soaking and cleaning up, we had buckwheat pancakes and a salad of Dandelion greens, hard cooked eggs, bacon, spring onions and wilted with a hot bacon dressing.  This stuff smells GREAT!

The Method

Granddaddy showed me how to take a little dandelion salad and plop it in the middle of one of the buckwheat pancakes.  He would then roll the pancake up and eat it with his hands.  This meal has stuck in my mind for over 50 years.

Where to Get Them

I have seen dandelion greens at our Whole Foods store, but I know you can get them in your yard if you don’t spray or have local dogs.  Buckwheat is usually available in the health food stores or the health food section of your local store.  If you can’t find it there look in the Fat Farm Store here, here or here.

I will include several recipes for Dandelion salads and ways to use buckwheat.  As soon as I get some buckwheat flour I’ll take a few pictures of the dandelion/buckwheat roulade.  – jughandle

Recipe – Chopped Vegetable Salad

I stole this recipe directly from David Lebovitz’s blog.  Please visit his site for great insight to living and eating in France.

From DavidLebovitz.com

 

 

 

 

 

Chopped Vegetable Salad with Lemon-Garlic Dressing
Two servings
I guess I’m more French than I thought because I’m not a fan of very hard vegetables raw, like broccoli, cauliflower, or green beans. So if I use them, I blanch or steam the vegetables lightly, to make them a bit more palatable.
For the dressing:

2 cloves garlic, peeled and grated or minced
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 cup (60ml) olive or grape seed oil, or another favorite oil

For the salad:

6 cups (700g) mixed chopped vegetables and other additions, such as:

-Crumbled bacon
-Diced avocado
-Cubed grilled chicken
-Batons of baked tofu
-Crumbled feta, goat, or blue cheese
-Shredded romaine, radicchio, or gem lettuce
-Sliced or quartered radishes
-Grated or julienne-cut carrots
-Shredded red cabbage
-Minced parsley or chives
_Lightly steamed or blanched broccoli, cauliflower, green beans, or asparagus
-Diced hard-cooked eggs
-Pumpkin seeds
-Quartered cherry tomatoes
1. In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork

2. Add the olive oil and stir with the fork until the dressing is well mixed. (I don’t emulsify the dressing as I feel it gets too heavy and thick.)

3. Add the salad ingredients and toss well.