Ham and Cheese on Rye Bread Salad

Inspiration:
Food & Wine

Ingredients:

• 4 slices of seeded rye bread, cut into 1-by- 1/2-inch batons
• 1/4 cup plus 1 tablespoon canola oil
• 3 tablespoons grainy mustard
• 3 tablespoons mayonnaise
• 2 tablespoons cider vinegar
• Freshly ground pepper
• 1 cup chopped celery (3 ribs)
• 1 pound thickly sliced smoked ham, cut into 1-by- 1/2-inch batons
• 6 ounces Gruyère cheese, coarsely shredded (2 cups)
• 1/4 cup snipped chives

Instructions:

1. Preheat the oven to 350°. On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil. Bake for 15 minutes, stirring once, until lightly toasted. Let cool.
2. In a large bowl, whisk the mustard with the mayonnaise and vinegar. Gradually whisk in the remaining 3 tablespoons of oil and season with pepper. Add the celery, ham, cheese, chives and the rye bread croutons, toss well and serve.

Recipe Notes: In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives. She sometimes likes to wrap the bread salad in Bibb lettuce leaves for an inside-out sandwich.


My Notes: I loved the combination of flavors and textures, and it tasted different than anything I have had recently. Delicious. I used pumpernickel cocktail bread as I had some in the freezer. This tasted much better when the bread was still slightly warm from the oven; later, it was basically dry rye croutons.


Liz's Rating: 9.5/10
Tim's Rating: 9/10

Product Rave: Stonyfield Farms Organic Banilla Yogurt

Tim likes to mix this Banilla yogurt with blueberries and granola or bran flakes for breakfast every day.

I am one of those people who knows I should eat breakfast, but I am usually running out the door 5 minutes late every morning.

Since today is Saturday, and I received an immersion blender from my mom (thanks, Mom!) for Christmas, I made a smoothie for breakfast. I mixed about 1 cup of the Banilla Yogurt with some frozen mixed berries. Yum.

From Stonyfield Farms

TWD: French Pear Tart

Inspiration:
My New Year's Resolutions are (1) to improve the quality of my baked goods that involve yeast and (2) to improve my pastries, cakes, and other desserts.

I have joined an online baking group, Tuesdays with Dorie, which bakes a recipe from Baking: From My Home to Yours by Dorie Greenspan each Tuesday. I love, love this book. The group has decided to refrain from posting the recipes so that Dorie Greenspan's book sales do not suffer.

This week, Dorie Greenspan herself chose the French Pear Tart from pp. 368-369. This was my first tart, and I think it was a success, even though I had to use an 8" tart pan when the recipe called for a 9" pan.

Liz's Rating: 9/10
Tim's Rating: 9/10

Next Week with TWD: Savory Corn and Pepper Muffins

Lemon-Shallot Vinaigrette

Inspiration:
Food & Wine

Ingredients:

• 1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
• 2 tablespoons minced shallots
• 1 1/4 teaspoons Dijon mustard
• 1 1/4 teaspoons white wine vinegar
• 1 small garlic clove, minced
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground pepper

Instructions:

1. In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.
   

Recipe Notes: This vinaigrette is also great drizzled over grilled fish, chicken or vegetables.

Notes: I will be making this again and again. I can't wait to try it with cooked veggies, chicken or fish.

Tim's Rating: 9.5/10
Liz's Rating: 10/10
Brother-in-law Chris: "This tastes like it came from a restaurant!"

NYE Wrap-Up

A successful dinner party...

It was much easier to cook the lobster tails than I had expected. I first "piggy backed" them, a few hours before our guests arrived. Later, I brushed the tails with a mixture of melted butter, paprika, garlic powder, and white pepper while baking at 400 degrees. I served it with lemon wedges and some of the above sauce. I would use this method again, but I would also try broiling to get the tops a little color. They tasted great.

I loved the mac and cheese. A total hit. I didn't take a photo, whoops.

I also loved the salad dressing, separate post to come.

The only thing that was so-so was the chocolate mousse, but then again I am not a huge fan of desserts anyway. We were also pretty full.

Here's to a happy and healthy 2009!

New Year's Eve Menu (edited)

We will be hosting a New Year's Eve dinner for four.

Menu:

• Brandy Slushes
• Sparkling Wine
• Dates wrapped in Bacon (purchased from Kowalski's, will bake at home)
• Green Salad with Lemon-Shallot Vinaigrette
• Roasted Lobster Tails
• Grilled Local Kielbasa
  
• Macaroni and Cheese with Buttery Crumbs
• Chocolate Mousse

deleted: Crash Hot Potatoes (too heavy, especially with the Mac and Cheese)

Any suggestions for additions or deletions?

Spaghetti with Swiss Chard and Garlic Chips

Inspiration:
Smitten Kitchen
and
Gourmet

Ingredients:

• 1/3 cup extra-virgin olive oil
• 1 head garlic, cloves peeled and thinly sliced lengthwise
• 1 medium onion, finely chopped
• 1/2 cup dried currants
• 2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
• 1/2 cup water
• 1 pound spaghetti
• 1/2 cup Kalamata olives, cut into slivers
• 6 ounces feta, crumbled (1 1/2 cups)

Instructions:

1. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.

2. Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.

3. Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

4. Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.

5. Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Notes:
This made a lot. I should have cut it in half. It's really good!

Liz's Rating: 9/10
Tim's Rating: n/a