Beet Salad with Dijon Vinaigrette and Mozzarella

Posted on January 21, 2016 by admin
Beet Salad with Dijon Vinaigrette and Mozzarella
Embracing the beet - Beets have gotten a bad rap. Sure, they turn everything they touch that deep red color, and you might remember turning up your nose at a plate of pickled beets when you were a kid, but they’re really so much more. The beet has a flavor all its own — a wonderful root vegetable earthiness with a twist of sweetness. There are countless ways to prepare beets to make the most of their flavor and beautiful ruby color — and to change the minds of beet-haters everywhere. A wealth of options - Beets can be grated or finely shredded and used raw in slaws and salads. Many people boil beets, which is fine, too, but think about what’s happening to all those vitamins — not to mention the flavor. Most of it gets thrown out with the bathwater. Roasting them may very well be the most popular option. Cooking them with high, dry heat is perfect for making the beets knife-tender, concentrating their natural sugars, and intensifying that unique beet taste. Our cooking school director, Wendy, often includes them in her morning juice. Dress up your beets - In this salad, the beet takes its rightful place in a trinity of awesome flavors. The Dijon vinaigrette dressing is both sweet and intensely tart. The earthiness and sweetness of the roasted beets balance the acidity of the dressing. The Burrata mozzarella, with its smooth, creamy texture, buffers the intensity.
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Prep Time
35 min
Cook Time
1 hr
Total Time
1 hr 35 min
Prep Time
35 min
Cook Time
1 hr
Total Time
1 hr 35 min
Ingredients
  1. 3 large (or 4 small) beets — you can use any color or a mix
  2. olive oil
  3. 3 balls of Burrata mozzarella — one for each diner
  4. 1 large heirloom tomato
  5. 4 pieces of basil
  6. 1 tablespoon vinegar — try pomegranate for a special treat (Red wine works, too!)
  7. 3 tablespoons grape seed oil (or other neutral oil)
  8. 1 teaspoon Dijon mustard
  9. ¼ teaspoon sugar
  10. salt and pepper to taste
Instructions
  1. Cut the tops off the beets and coat them with a thin layer of olive oil. Season lightly with salt and pepper and wrap them in a piece of aluminum foil.
  2. Place in a 375°F degree oven for one hour. After 45 minutes, start checking to see if they are done. You should be able to pierce them easily with a paring knife.
  3. Remove the beets from the oven and use a clean kitchen towel or paper towel to scrub off the skin. It should come off very easily.
  4. Cut the beets into ¼” medallions and set in the fridge to cool. Meanwhile, cut the heirloom tomato into ½” pieces, taking care not to lose too much of the seeds.
  5. To make the vinaigrette, start with the Dijon, sugar, and a pinch of salt.
  6. Add the vinegar and start whisking while you add the oil, pouring in a thin, steady stream. We are looking for an emulsion. If the dressing is too thin for your liking, add more oil. It is important to note here that we are using a neutral oil, not olive oil, which is very flavorful and can add an unwanted bitter element.
  7. When you are ready to plate, take the ball of Burrata and lightly open it with your thumbs by pulling out from the center. Place it in the middle of the plate.
  8. Toss the beets and tomatoes in the dressing very lightly, trying not to break anything up. Spoon the mix around your Burrata.
  9. Roll up your pieces of basil, chiffonade, and sprinkle on top. Season with salt and pepper.
Notes
  1. We go light on the dressing in this recipe to allow the ingredients to shine. The recipe comes together easily — the most difficult part is preparing the beets, and most of the cooking time isn’t even active.
  2. Beet Salad, courtesy of Food Thinkers
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Smoked Salmon Chowder

Posted on January 12, 2016 by admin
Smoked Salmon Chowder
Serves 2
With family in the Pacific Northwest, I’m often the recipient of smoked salmon as a gift. This is one of my favorite ways to use the last of a can or package. It doesn’t take much to turn a really good chowder into something extraordinary.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 tablespoon unsalted butter
  2. 2 large scallions, chopped
  3. ½ teaspoon kosher salt, plus additional for seasoning
  4. 1 tablespoon all-purpose flour
  5. ¼ cup dry white wine, dry vermouth, or dry sherry
  6. 2½ cups whole milk
  7. 2 small (or 1 medium) red or Yukon gold potatoes (about
  8. 5 ounces), peeled and cut into ½-inch cubes
  9. 1 (4- or 5-ounce) salmon fillet, skinned
  10. 1½ ounces hot-smoked salmon, chopped or flaked into small chunks
  11. 3 teaspoons chopped fresh dill, divided
  12. 1 teaspoon lemon zest
  13. Freshly ground black pepper
Instructions
  1. In a stove-top pressure cooker set over medium heat, or an electric pressure cooker set to “brown,” melt the butter. When the butter is foaming, add the scallions and sprinkle with ½ teaspoon of kosher salt. Cook for 1 minute, stirring, until softened. Add the flour, and cook for 2 to 3 minutes, or until it turns a very light tan color.
  2. Add the white wine, and cook for about 2 minutes, or until the mixture has thickened. Add the milk, and whisk until the mixture is smooth. Add the potatoes.
  3. Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
  1. Maintain pressure for 5 minutes, adjusting the burner as necessary.
ELECTRIC
  1. Cook at high pressure for 5 minutes.
  2. After cooking, use the quick method to release pressure.
  3. Unlock and remove the lid. Add the raw salmon fillet, and replace the lid.
  4. Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
  1. Maintain pressure for 1 minute, adjusting the burner as necessary.
ELECTRIC
  1. Cook at high pressure for 1 minute. When the timer goes off, turn the cooker off. Do not let it switch to the “warm” setting.
Notes
  1. Recipe credit: ©2015 Janet A. Zimmerman and Sonoma Press. From The Healthy Pressure Cooker Cookbook, reprinted with permission.
  2. Photo credit: Stockfood/Rua Castilho
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Cheesy Beef and Tortilla Casserole

Posted on January 12, 2016 by admin
Cheesy Beef and Tortilla Casserole
Serves 6
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 small yellow onion, chopped
  3. One 4 1/2 ounce can chopped mild green chiles (do not drain)
  4. 1 tablespoon minced garlic
  5. 1 1/4 pounds lean ground beef (preferably 93% lean)
  6. 1 1/2 tablespoons chile powder
  7. 1/2 teaspoon ground cinnamon
  8. One 14-ounce can no-salt-added crushed tomatoes (about 1 3/4 cups)
  9. 1/4 cup chopped cilantro leaves
  10. 6 corn tortillas
  11. 2 cups shredded Cheddar
Instructions
  1. Set a large saucepan over medium heat for a couple of minutes. Swirl in the oil, then add the onion. Cook, stirring often, until softened, about 3 minutes. Add the chiles and garlic; cook for 1 minute.
  2. Crumble in the ground beef. Cook, stirring often, until lightly browned, about 4 minutes. Stir in the chile powder and cumin; cook until aromatic, less than a minute. Add the tomatoes and cilantro. Cook another 2 minutes, stirring often. Remove the pan from the heat.
  3. Set the rack in a 6-quart stovetop pressure cooker or electric pressure cooker; pour 2 cups water into the cooker. Smooth 1/2 cup of the ground beef sauce into a 2-quart, high-sided, round casserole or soufflé dish. Add a tortilla, then a heaping 1/2 cup of the sauce and 1/3 cup of the cheese, creating even layers of each. Repeat five more times; cover the casserole tightly with a layer of parchment paper and then aluminum foil.
  4. Set the casserole on the rack in the pressure cooker. Lock the lid onto the pot, then
Stove Top Pressure Cooker
  1. Raise the heat to high and bring the pot to high pressure (15 psi). As soon as you can, reduce the heat as much as possible to still maintain this pressure. Cook at high pressure for 20 minutes. Turn off the heat and allow the pressure in the pot to fall back to normal naturally, about 6 minutes.
  2. Unlock the lid and remove it. Set the cooker aside for 5 minutes to cool, then carefully lift the casserole dish out of the pot. Uncover and cool for another 5 minutes before scooping out servings by the spoonful.
Electric Pressure Cooker
  1. Switch the pot to cook at high pressure (9 – 11 psi). Set the timer to cook at this pressure for 30 minutes. Turn off the machine or unplug it so it doesn’t jump to its keep-warm setting. Let the pot’s pressure return to normal naturally, 6 to 8 minutes.
  2. Unlock the lid and remove it. Set the cooker aside for 5 minutes to cool, then carefully lift the casserole dish out of the pot. Uncover and cool for another 5 minutes before scooping out servings by the spoonful.
Notes
  1. Testers’ Notes
  2. An old-fashioned Tex-Mex supper, this hearty dish will be a winner on a winter night, or on a Sunday afternoon while you’re watching the game.
  3. Note that the meat sauce additions to the baking dish are fairly small, only 1/2 cup at a time. Spread them into even layers.
  4. Make the meat sauce (steps 1 and 2) up to 2 days in advance; store in the covered saucepan in the refrigerator. Set over medium heat and bring back to a bubble before building the casserole.
  5. Serve It Up!
  6. Make sure you’ve got jarred pickled jalapeño rings on the table for a garnish.
  7. © Bruce Weinstein and Mark Scarbrough’s THE GREAT BIG PRESSURE COOKER BOOK (Clarkson Potter, 2015). Reprinted with permission.
Adapted from THE GREAT BIG PRESSURE COOKER BOOK
Adapted from THE GREAT BIG PRESSURE COOKER BOOK
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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