Nothing is better than a cool summer salad recipe when the dog days of summer are upon us.
This classic Parisian salad is typically prepared with tuna, and I felt that a chilled poached Salmon alternative may fit the bill nicely, combined with the traditional garnishes, coupled with a few of my non traditional garnishes.
Paired with a simple Provencal rose, this is a wonderful light dinner or lunch dish to create. Although it appears to be a tad bit labor intensive, it is not, and once all of the prep is done, it comes together very fast,a nd can be produced in large amounts if you expect many guests.
if available, the best local summer tomatoes, sliced( two medallions per guest)
butter lettuce( enough per guest to line plate)
anchovy fillets( optional)
fresh “semi hard ” boiled farm eggs, cut in quarters( one per guest)
cerignola black olives (available fresh at most good grocery stores)
home made pickled Kirby cucumbers (prepped before as sweet refrigerator pickles)
home made pickled vidalia onions (prepped before as sweet refrigerator onions)
fresh garlic cloves
shallot dijon vinaigrette dressing
crusty french baguette (cut longways and drizzled with olive oil and garlic)
Most of the ingredients in this recipe are oven roasted, which brings out the sugars during rationalization, and turns these veggies into golden sweet morsels of deliciousness!
Instructions:
To begin, Get your oven to 350 degrees.
Rub salmon with sea salt, pepper and olive oil. Place on sheet pan and roast in oven until slightly translucent( I prefer the Salmon to be on the “sushi” side of cooked, and very rare in the middle) Remove from oven and set aside.
Next, in a large mixing bowl, place snap beans, red bliss potatoes, and artichoke hearts , drizzle with olive oil, salt and pepper and toss them till all of your veggies are lightly coated. Place on sheet pan and roast in oven until all veggies are slightly caramelized , but not too soft( artichokes will finish first, then snap beans , then potatoes. Remove accordingly)
Toss in baguette until lightly crispy and golden.. Remove from oven and rub sides of bread with fresh garlic cloves to season.
Arrange salmon, beans, potatoes, artichokes, and tomatoes over bed of butter lettuce. Garnish with black olives, anchovy fillets( optional) boiled eggs, pickled cucumbers, and pickled onions, Lightly dress with Shallot vinaigrette. Serve with crusty warm bread.
BONUS! Here’s our Mason Jar Shallot Vinaigrette!
In a small mason jar, combine olive oil, sherry or red wine vinegar( 3 to 1 ratio of oil to vinegar), one finely minced shallot, teaspoon of dijon mustard, salt and pepper. Shake like crazy until dressing emulsifies. Taste to be sure not to acidic and adjust as needed!
And here’s our Granny’s Refigerator Pickles and Onions!
I make these ALL SUMMER LONG; and do not be afraid to use any veggies in your ice box (carrots, cauliflower, red peppers, green beans, etc.).
Again, make sure you start with clean mason jars with good lids. There is no need to sterilize these jars, as you will only be storing pickles in them for no more than a week or two.
Instructions:
Slice kirby cucumbers on the bias and fill jars pretty tightly.
Slice vidalia onions into thin rings and also place in mason jars .
On stove top, boil together equal parts of white distilled vinegar, white granulated sugar and garlic cloves (five needed per mason jar) until solution is clear, and garlic has softened
Pour warm brine over cucumbers and onions. Let stand at room temp until cooled enough to put mason jar lids on, and refrigerate.
These are so so easy and will hold in the fridge for about two weeks, and they are the perfect summer “pickles” without the need to can according to standard methods of sterilizing, boiling and sealing jars.
To us, the bridal tasting is the best part about the wedding (obviously). We love showing the brides, grooms and their friends/family just what we can do to make the food on their big day something to remember. We love hearing stories like “people are still talking about the chicken and waffles” or “your shrimp and grits is the best I’ve ever had.” It makes us blush!
This is just a little glimpse at our fall/winter 2015 tasting.
This is a relatively easy recipe. You can trick people into thinking you spent hours and hours preparing when in reality it will only take about 30 minutes of prep time. It’s perfect for
Ingredients:
3 pounds Cream Cheese
2 cups Crumbled Gorgonzola Cheese, softened
½ cup Green Onion, chopped
¼ cup Parsley, chopped
6 cloves Garlic, chopped
4 Whole Eggs
¼ cup Half and Half
3 tbsp Tony’s Seasoning
1 cup Italian Bread Crumbs
Pomace Olive Oil
1 ½ cup dry Apricots, chopped finely
2 cups Walnuts, chopped finely
9” Spring Pan lined with foil.
Instructions:
Preheat oven to 350 degrees.
Add olive oil to bread crumbs until moist.
Press half of mixture into bottom of foil lined spring pan.
Mix first 8 ingredients in mixer.
Fill half of pan with mixture.
Gently spread chopped apricots evenly over mixture.
Spread remaining mixture over apricots to top of pan.
Top with chopped walnuts. Loosely cover with foil.
Bake in over for 1 hour.
Turn off oven and let sit for 15 minutes.
Remove from oven and let cool for 15 minutes.
Refrigerate uncovered.
Cool completely (roughly 2 hours) before cutting into wedges.
A Recipe from the Chef: Summer Nicoise Salad
/in Blog/by Toulouse GourmetNothing is better than a cool summer salad recipe when the dog days of summer are upon us.
This classic Parisian salad is typically prepared with tuna, and I felt that a chilled poached Salmon alternative may fit the bill nicely, combined with the traditional garnishes, coupled with a few of my non traditional garnishes.
Paired with a simple Provencal rose, this is a wonderful light dinner or lunch dish to create. Although it appears to be a tad bit labor intensive, it is not, and once all of the prep is done, it comes together very fast,a nd can be produced in large amounts if you expect many guests.
Ingredients:
Most of the ingredients in this recipe are oven roasted, which brings out the sugars during rationalization, and turns these veggies into golden sweet morsels of deliciousness!
Instructions:
BONUS! Here’s our Mason Jar Shallot Vinaigrette!
In a small mason jar, combine olive oil, sherry or red wine vinegar( 3 to 1 ratio of oil to vinegar), one finely minced shallot, teaspoon of dijon mustard, salt and pepper. Shake like crazy until dressing emulsifies. Taste to be sure not to acidic and adjust as needed!
And here’s our Granny’s Refigerator Pickles and Onions!
I make these ALL SUMMER LONG; and do not be afraid to use any veggies in your ice box (carrots, cauliflower, red peppers, green beans, etc.).
Again, make sure you start with clean mason jars with good lids. There is no need to sterilize these jars, as you will only be storing pickles in them for no more than a week or two.
Instructions:
These are so so easy and will hold in the fridge for about two weeks, and they are the perfect summer “pickles” without the need to can according to standard methods of sterilizing, boiling and sealing jars.
Enjoy!
— Chef Russ
Fall & Winter 2015 Bridal Tasting
/in Blog/by Toulouse GourmetTo us, the bridal tasting is the best part about the wedding (obviously). We love showing the brides, grooms and their friends/family just what we can do to make the food on their big day something to remember. We love hearing stories like “people are still talking about the chicken and waffles” or “your shrimp and grits is the best I’ve ever had.” It makes us blush!
This is just a little glimpse at our fall/winter 2015 tasting.
Venue: The Cannery
Florals: Bee’s Wedding and Event Floral Designs
Cakes: Zuppardo’s
Thanks to Zuppardo’s for the cakes!
Late Night Munchies!
Buffet
Thanks to Zuppardo’s for the cakes!
Full house!
French 75’s were the signature drink!
A Recipe from the Chef: Gorgonzola Apricot Cheesecake
/in Blog/by Toulouse GourmetThis is a relatively easy recipe. You can trick people into thinking you spent hours and hours preparing when in reality it will only take about 30 minutes of prep time. It’s perfect for
Ingredients:
Instructions:
I hope you enjoy!
— Chef Russ Spezial