Grilled Caesar Salad

Posted on October 29, 2013 by Mary Moore
Grilled Caesar Salad
Serves 4
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. Croutons - 1 boule day old bread
  2. 4 Tbsp. olive oil
  3. 4 Tbsp. butter
  4. dried oregano
  5. dried basil
  6. garlic, minced
  7. Dressing - 1 oz. Anchovy Paste
  8. 1 Tbsp. Mustard
  9. 1 Tbsp. peeled garlic
  10. 1 Tbsp. Worcestershire
  11. ¼ cup red-wine vinegar
  12. 1 tsp. fresh ground black pepper
  13. ½ cup fresh squeezed lemon juice
  14. ½ tsp. Tabasco
  15. 1 ½ cups olive oil
  16. Salad - 2 heads Romaine Lettuce, washed, dried, cut into quarters lengthwise
  17. Olive oil
  18. Fresh parmesan cheese
Instructions
  1. Croutons - Cut the crust off of the bread. Cut the bread into 1” cubes or preferred size. Place in bowl.
  2. Melt butter in saucepan. Turn off heat. Mix in olive oil. Pour mixture over cubes and gently toss until covered.
  3. Place cubes evenly on a sheet pan, sprinkle with oregano, basil and garlic. Place in 350* oven until lightly browned.
  4. Dressing - Combine all ingredients except oil in a food processor.
  5. Gradually incorporate the oil in a fine stream.
  6. Adjust the seasonings as needed, serve at once or refrigerate.
  7. Salad - Drizzle lettuce quarters lightly with olive oil.
  8. Grill until slightly charred.
  9. Place on a large plate, drizzle with Caesar dressing, top with freshly shaved parmesan cheese and croutons
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Butternut Squash, Leek and Apple Gratin

Posted on October 29, 2013 by Mary Moore
Butternut Squash, Leek & Apple Gratin
Serves 8
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Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Ingredients
  1. 1 large butternut squash, peeled, seeded, sliced thinly on a mandolin (or by hand)
  2. 4 large leeks, whites only, cut in half lengthwise, slice into ¼” half-moons, rinse well
  3. 4 gala or granny smith apples, peeled, cored, and sliced thinly on a mandolin (or by hand)
  4. 8 – 10 fresh sage leaves, washed, dried thoroughly and sliced thinly
  5. 1 Tbsp butter
  6. ¼ - 1/3 cup sherry
  7. Salt and pepper to taste
  8. 1 cup gruyere cheese, grated
  9. 1 cup heavy cream
  10. More butter for preparing the baking dish
Instructions
  1. Sauté the sliced leeks in butter with salt and pepper until tender. Add sherry and sliced sage leaves, cook until thickened.
  2. Prepare a 9x13ish baking dish with butter and preheat your oven to 400*F.
  3. Layer butternut squash on top of butter in dish, sprinkle a little salt and freshly ground pepper on each layer.
  4. Layer the sautéed leeks on top.
  5. Layer ½ cup gruyere cheese on top.
  6. Pour the heavy cream over the entire dish.
  7. Layer the apple slices on top.
  8. Cover with foil and bake 40 – 50 minutes.
  9. Remove from oven, top with remaining cheese, return to oven uncovered and brown an additional 10 – 15 minutes.
  10. Allow to cool slightly, serve.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Roasted Red Pepper and Feta Bread

Posted on October 29, 2013 by Mary Moore
Kalamata and Roasted Red Pepper with Feta Bread
Yields 1
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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Ingredients
  1. 2 cups whole wheat flour
  2. 3 – 3 ½ cups ap flour
  3. 2 tbsp sugar
  4. 2 tsp dry active yeast (1 packet)
  5. 1 tsp salt
  6. 1/3 cup drained, chopped kalamata olives
  7. 2 cup drained, chopped roasted red pepper
  8. 8 oz feta, cubed
  9. 3 tbsp olive oil
  10. 1 ¼ cup warm water
  11. 1 tbsp cornmeal
Instructions
  1. Fix the stand mixer with a dough hook.
  2. Add flours, sugar, yeast, salt, olives, roasted red pepper, and feta to the bowl. Mix briefly to incorporate the ingredients.
  3. Add olive oil and water and mix for 5 to 10 mins until the dough springs back when pressed. Add more flour in small portions if necessary until dough pulls away from the bowl.
  4. Place in a bowl with a little bit of olive oil, cover and let rise for approx 45 minutes until doubled in size.
  5. Punch dough down and let rise again for approx 30 mins until doubled in size.
  6. Place Schlemmer-topf in a cold oven and heat to 500 degrees.
  7. Turn dough onto a sheet pan, lightly oil and dust with cornmeal.
  8. Place the dough into the bottom of the preheated Schlemmer-topf, cover and bake for 15 mins. Cut the temperature back to 375 degrees and bake another 15 mins or until done.
Notes
  1. Equipment list: stand mixer with dough hook, Schlemmer-topf, dry measuring cups, measuring spoons, liquid measuring 2 cup, cutting board, bread knife
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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