Cooking with Class with Deb Buzar

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Delicious Fall Salad

Posted on October 11, 2015 at 8:35 AM Comments comments (0)

Here is a recipe for a delicious salad that screams FALL!  I hope you enjoy.


 

Apple, Chicken and Endive Chopped Salad with Maple Vinaigrette

 

Serving Size : 4 


Maple Vinaigrette

1/3 cup apple cider vinegar

2 tablespoons shallot -- minced

2 tablespoons pure maple syprup

2 teaspoons Dijon-style mustard

1 1/2 tablespoons thyme -- chopped

1/3 cup walnut oil

1/3 cup olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper


 

To prepare the vinaigrette: combine the vinegar, shallot, maple syrup, mustard and thyme in a blender and process to combine.

 

With the motor running, pour in the oils in a slow, steady stream. stir in the salt and pepper, then taste and adjust the seasonings as necessary.

 

Use immediately or cover and refrigerate and use within 3 days.



4 slices bacon- cooked until crispy

1 large granny smith apple -- diced

1 large Braeburn apple or other red skinned apple -- diced

1 small roasted chicken -- meat removed and chopped

1 cup dried cranberries

1/2 cup pistachios -- toasted and chopped

4 cups endive spears -- thinly sliced

4 cups spinach -- stems removed and thinly sliced

6 ounces goat cheese -- crumbled

 


 

 

 

To prepare the salad: Place a large skillet over medium high heat. Add the bacon and cook, turning until crisped. Transfer to paper towels to drain and cool. Crumble the bacon.

 

Combine the bacon, apples, chicken , cranberries, pistachios, endive, spinach  in a large bowl and toss well. Just before serving, toss with enough of the vinaigrette to lightly coat and add goat cheese .

 


 


 

 

Rack of Lamb and Grilled Vegetable Salad in our "New" Kitchen!

Posted on June 9, 2015 at 1:55 PM Comments comments (0)

My husband and I are in the middle of our first kitchen remodel. We purchased this home almost 2 years ago.  It was built in 1960.  Not much was changed in the home since it was built. We have slowly been making changes since we moved in.   While we loved the old world style of the kitchen, we felt the need to open up the kitchen a bit to make it feel more spacious,  change out the appliances etcetera.  I would love to do in home cooking classes in our home, so we were thinking of that as well.  While at a local estate sale, we found just what we were looking for.  We found our new kitchen.  The estate sale home was going to gut the entire kitchen including all the cabinets, island and appliances.  We bought the kitchen at a great price, hired some movers to remove everything from its original location and Rite-Way Kitchen and Bath Remodelers to install our "new" kitchen.  We are into week 6 of the remodel.  Half of an existing wall was removed, wallpaper was stripped, new floor, new paint, cabinets, range, refrigerator and freezer, dishwashers and sink are in.  What is not in are the  counter tops.  We have another 2 weeks before they will be ready.  After that,the backsplash will go in and we will be back in action. More than likely, it will be another month before we are all put back together again.

Cooking during the remodel has not been as painful as I thought it would be.  Clean up was a little bit more difficult.  I now have access to my large single basin farmhouse sink.  I never thought I could be that excited about a sink.  I love it, as it makes cleaning everything so much easier. 

Last night I prepared one of our favorite meals to celebrate our new kitchen.  The new range is a Professional Viking 60 inch range.  It was fun to crank it up last night and prepare a rack of lamb with a port reduction sauce.  The grill attachment works great to grill the vegetables and I can keep them warm on the griddle plate which I set over the hot plate.  I like to make extras to put into a grilled vegetable salad the next day.

Here are some of the recipes,which I prepared.  I hope you will enjoy them.  


If you are interested at an in home cooking class or party in your home or mine, I hope to hear from you.

 


 

Rack of Lamb with Dijon Herb Crust

 

Serving Size : 2 


2 tablespoons Dijon mustard -- to coat the lamb

1 teaspoon honey -- optional

1 tablespoon garlic -- minced fine

2 teaspoons thyme -- minced fine

2 teaspoons rosemary -- minced fine

1/2 cup parsley -- minced fine

2 teaspoons oregano -- minced fine

1 racks lamb -- well trimmed of all fat and silverskin

2 Tablespoons panko bread crumbs or fresh

olive oil


 

Preheat your oven to 425 degrees. Place an oven rack in the bottom third of your oven.

Prepare the lamb by trimming of all fat and silverskin, using your boning knife.  French the bones.

Mix together in a small bowl, the mustard and the honey . Set aside.

In a separate bowl, add the bread crumbs, the fresh herbs and garlic to the bowl. I like a lot of herbs. You may want to add more to your liking. Add just enough olive oil to the crumbs to make moist. Set aside.

Just before searing season the lamb with salt and pepper. Place a flat roasting rack over a cookie sheet that has been lined with aluminum foil. Set aside.

Set a large saute pan over medium high heat. Add olive oil or canola oil, just enough to coat the pan lightly. The oil should just come to a shimmer when it is ready to add the lamb. Cook one rack at a time. Add the lamb to the pan, meat side down , turning the lamb to brown all sides. Transfer the lamb to the prepared rack, meat side up. You want all the bones to point in the same direction.

Brush honey mustard mixture evenly onto the lamb with a pastry brush to lightly coat. This will be the glue to hold onto the herbs mixture.

Place herb and bread mixture onto of mustard.

Put the lamb into the oven with the meat facing the back of the oven and the bones toward the front of the oven. Roast for 25-35 minutes, or until the temperature in the center of the meat registers 135 degrees. Let the racks rest on the rack in a warm place for about 15 minutes for medium rare.

Carve each rack into four 2 bone chops and arrange on a platter. Garnish with fresh herbs.

 


Port and Herb Reduction Sauce

 

Serving Size : 2 



 



1 cup low sodium beef broth -- reduce by half

1 cup port wine

sprig of rosemary and sprig of thyme, sprig of oregano

1 tablespoon flour

1 tablespoon softened butter


 

Place low sodium beef stock and herbs into saucepan. Reduce by half.

 

Add port wine. Reduce combined liquids by half.

 

In a separate small bowl mash together the softened butter and flour until it becomes a paste.

 

Add small amounts butter paste to warm mixture bit by bit until the sauce has thickened to your desired consistency. Add more stock to sauce if it needs thinning.  Add a little brown sugar to taste,if your port mixture is not sweet enough.

 

Yield:

3/4 cup"

 




 

Grilled Vegetable & Herb Salad with Olives & Cheese

 

Serving Size : 4


1/2 cup olive oil

1/8 cup balsamic vinegar

1 large onion -- cut into 3/8 inch rounds

2 large red bell peppers -- cut into 1 inch wide strips

4 cups mixed baby greens

2 large roma tomatoes -- seeded and coarsely chopped

2 tablespoons fresh basil -- chiffonade

1 tablespoon fresh chives -- minced

2 teaspoons fresh marjoram -- minced

1/2 cup Montrachet cheese -- crumbled

1/3 cup pecorino romano -- freshly grated

1/2 cup kalamata olive -- pitted

 

Prepare the barbeque (medium-high heat). Whisk the olive oil and vinegar in a medium bowl to blend. Place onion, zucchini, and red bell peppers on a baking sheet. Brush both sides generous with the vinaigrette. Reserve remaining vinaigrette for the greens. Sprinkle vegetables with salt and pepper. Grill the vegetables until just cooked through, about 2-3 minutes per side. (Vegetables can be grilled ahead. Let stand at room temperature.)

Adjust the seasoning to the vinaigrette if needed.

Combine the tomatoes and herbs in a bowl and toss with 1 tablespoon of the vinaigrette. Toss the greens with the remaining vinaigrette and arrange on a large platter. Arrange grilled vegetables atop greens around the edge of the platter, then arrange the tomato-herb mixture in the middle. Add the goat cheese, and finally the Romano cheese. Garnish with olives.

 

 

 

 

 

 


 


 

 


 

 


 

 

 

 

 

 

 

 


 

 



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