Posts Tagged ‘chives’

Beet and Mache Salad with Walnut Vinaigrette

Thursday, January 10th, 2013
Beet and Mache Salad

Beet and Mache Salad

Beet and Mache Salad with Walnut Vinaigrette

Adapted from Bouchon by Thomas Keller

I saw this salad in the Bouchon cookbook, and with a love for beets and goat cheese I had to try it.  Upon further reading, I’ve learned walnut oil is commonly used with beets.  It really changes the flavor of the dressing from other vinaigrettes and works well with the sweet, earthy beets.  The fine herbs (chives, chervil, parsley, and tarragon) are also a wonderful flavor booster.  It really makes the salad different from the common restaurant salads combining beets and goat cheese.
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Kalamata Olive Spread and Dip

Thursday, June 23rd, 2011
Kalamata Olive Spread

Kalamata Olive Spread

Kalamata Olive Spread and Dip

Adapted from Bouchon by Thomas Keller

Kalamata Olive Spread is a versatile condiment with a creamy texture and a savory tang.  Try it on burgers, sandwiches, sliced bread, flatbread, wraps, and crackers.  Or use it as a dip for veggie sticks.
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Tuna Niçoise Tartine

Thursday, June 2nd, 2011
Tuna Nicoise Tartine

Tuna Nicoise Tartine

Tuna Niçoise Tartine

Adapted from Bouchon by Thomas Keller

In Bouchon Keller provides recipes for a variety of tartines, or opened faced sandwiches.  I decided to start with the Tuna Niçoise Tartine.  This gives an everyday tuna sandwich an elegant twist.  I’m a huge fan of a incise salad, with all the flavorful items that join the tuna to create a satisfying lunch or dinner.  This tartine has a lot of components, but it’s well worth the effort of chopping and prepping for this delicious open-faced sandwich.  If you don’t like a certain topping, leave it out or replace it.  You can make the tartine your own.
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Savory Potato Salad with Bacon

Thursday, May 26th, 2011
Savory Bacon Potato Salad

Savory Bacon Potato Salad

Thursday Throwback

Savory Potato Salad with Bacon

This recipe was based loosely on my husband’s favorite potato salad from Lunardi’s.  I say loosely, because I have only had it once or twice, and not recently.  So I just gave it a shot.  The key is using some of the bacon grease in the dressing mixture.
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Prosciutto Purses

Monday, March 14th, 2011
Prosciutto Purses with Sliced Pear

Prosciutto Purses with Sliced Pear

Prosciutto Purses

Adapted from Lidia Cooks from the Heart of Italy by Lidia Bastianich

This little appetizer is a cute, fun, and tasty little bite.  These prosciutto purses are great for serving to a small number of guests, and a great appetizer to utilize helpers.  Get an assembly line together and they will be done in no time.  These salty bites are also great with a glass of Prosecco or sparkling apple cider.  If you can get it, buy real Prosciutto de Parma from a deli that slices it to order.
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