Monday, July 25, 2011

How to Cook Caesar Salad with Crispy Tofu Croutons,Salad Recipes

How to Cook Caesar Salad with Crispy Tofu Croutons,Salad Recipes.

In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks.

Stephanie Foley
Prep Time: 30 mins
Total Time: 30 mins
Servings: 4

  • 6 ounces soft silken tofu, drained
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 oil-packed anchovy fillet, drained
  • 1 small garlic clove
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 1 14-ounce package firm tofu, drained and cut into 3/4-inch cubes
  • Vegetable oil, for frying
  • 1/2 cup cornstarch
  • 2 romaine hearts, torn into bite-size pieces (1 pound)

In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel-lined plate; season with salt.
In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.

Did you know that Julius Caesar had nothing to do with the invention of the salad that bears his name? The credit for this delicious dish more properly goes to Caesar Cardini, a restaurateur who came up with the idea out of a combination of necessity and creativity.

The story goes that Cardini wanted to serve salad to his restaurant patrons but found himself short of fresh ingredients to mix with his romaine lettuce. He raided his pantry and, using what he found there, concocted the recipe that went down in history. Other chefs began making Caesar Salad because of both its unique flavor and its economy--except for the lettuce and the egg in the dressing, it required no perishable ingredients.

How to Cook Cinnamon Bunny Bread How to Cook Cinnamon Bunny Bread.

These fun bunny-shaped rolls are made with a rich yeast dough and perfect for an Easter brunch. Enlist family members to help roll the dough into balls to shape into bunnies.

Servings: 12 small bunnies or 6 large bunnies

  • 1 cup milk
  • 1/2 cup (1 stick) unsalted butter, sliced
  • 1/2 cup warm water (105 degrees F to 115 degrees F)
  • 3/4 cup sugar
  • 2 packages active dry yeast
  • 5 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 5 eggs, at room temperature (reserve one for glaze)
  • 1 tablespoon cold water
  • Decorator Frosting
  • Liquid food colorings
  • small round candies or jelly beans
Combine the milk and butter in a small saucepan. Place the pan over low heat until the butter melts, stirring occasionally. Remove the pan from the heat and let cool until lukewarm (110 degrees F).
Stir together the warm water and 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the surface; let stand until softened, about 1 minute. Stir to dissolve the yeast. Let stand until mixture is foamy, about 5 minutes.
Combine 4 cups of the flour, the remaining sugar, the cinnamon and salt in large bowl. Add 4 of the eggs, the yeast mixture and warm milk mixture; stir with a wooden spoon until well blended. Stir in enough of the remaining flour to make soft but not sticky dough.
Knead dough on a lightly floured surface or in an electric mixer bowl with a dough hook until smooth and elastic, 8 to 10 minutes. Place the dough in a lightly oiled bowl, turning to coat evenly with the oil. Cover and let rise in warm place, away from drafts, until doubled in bulk, for 1 to -1/2 hours.
Punch down dough. Knead dough briefly. Cover; let rest for 10 minutes. Grease 2 large baking sheets.
For small bunnies: Cut dough into 12 equal parts. Use one part for each bunny. If your kitchen is warm, keep unused portions of the dough, covered, in the refrigerator. Using one piece of dough, pinch off about 1/4 cup for the bunny body and roll into a ball, slightly elongating it into the shape of an egg. Place on one of the prepared baking sheets. Pinch off about 2 tablespoons dough and roll into a ball to form a head, elongating one end to a point. Dip the point in water and tuck under the body ball on the baking sheet to attach. Pinch off tiny piece from the original piece of dough for the nose. Roll into a ball, dip the bottom in water and place in center of face. Divide remaining portion of the original piece of dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip the points into water; tuck the points under the body on 4 places to make the paws. Roll remaining 2 pieces into logs for ears, making a point on one and flattening the other end of each log. Dip the flattened end of each into water and tuck under head for ears. Repeat with remaining 11 pieces of dough to make 11 more bunnies. Place the bunnies about 3 inches apart on baking sheets. Cover with plastic wrap; let rise in warm place, away from drafts, until doubled in bulk, 30 minutes to 1 hour.
Heat oven to 350 degrees F. Whisk together reserved egg and 1 tablespoon cold water in small bowl to make egg wash. Uncover bunny breads; brush with egg wash. Brush each a second time. Bake in 350 degrees F oven for 15 minutes until bread is golden and sounds hollow when tapped with fingertips. Remove breads from baking sheets and let cool on rack. Cool completely before decorating.
For large bunnies: Divide dough into 6 equal parts. Assemble as directed for small bunnies, doubling amounts of dough for body and head. Place the bunnies about 3 inches apart on baking sheets. Cover with plastic wrap; let rise in warm place, away from drafts, until doubled in bulk, 30 minutes to 1 hour. Brush with egg wash and bake in 350 degrees F oven 20 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove from baking sheet to wire rack. Let cool completely.
Tint batches of frosting with colorings. Spoon into pastry bags with small writing tips; decorate as desired.
Decorator Frosting: Combine 2 teaspoons powdered egg whites with 2 tablespoons warm water in small bowl. Whisk 2 minutes to dissolve. Stir in 1/8 teaspoon cream of tartar. Beat with electric mixer until frothy. Add 1-1/2 cups sifted confectioners' sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until frosting is proper consistency. Keep covered with damp cloth at all times or frosting will harden.

Nutrition Facts
Calories 202, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 56 mg, Sodium 111 mg, Carbohydrate 33 g, Fiber 1 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet

How to Cook Fettuccine and Scallops With Wine Sauce How to Cook Fettuccine and Scallops With Wine Sauce.

This black-tie seafood and pasta dish takes only 30 minutes to make.

Total Time: 30 mins
Servings: Makes 4 main-dish servings.

  • 1 pound fresh or frozen scallops
  • 6 ounces packaged dried plain and/or spinach fettuccine or linguine
  • 3 cups sliced fresh mushrooms
  • 4 medium carrots, thinly sliced (2 cups)
  • 8 green onions, sliced (1 cup)
  • 1/2 cup dry white wine
  • 1 tablespoon cornstarch
  • 1/2 teaspoon instant chicken bouillon granules
  • 2 tablespoons margarine or butter
  • 3 to 4 cloves garlic, minced
  • 2 tablespoons snipped parsley
  • 1/2 teaspoon lemon-pepper seasoning
Thaw scallops, if frozen. Cut any large scallops in half.
In a 4-1/2-quart Dutch oven bring 3 quarts water to boiling. Add pasta; return to boiling. Cook for 5 minutes. Add mushrooms, carrots, and green onions. Return to boiling. Cook, uncovered, for 5 to 7 minutes more or until pasta is tender but slightly firm and vegetables are crisp-tender. Drain pasta and vegetables; keep warm.
Meanwhile, in a small mixing bowl stir together wine, cornstarch, and bouillon granules; set aside.
In a large skillet melt margarine or butter. Add garlic; cook over medium-high heat about 1 minute. Add scallops, wine mixture, parsley, and lemon-pepper seasoning to skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 to 2 minutes more or until scallops turn opaque.
Arrange pasta mixture on individual plates or a large platter. Spoon the scallop mixture over pasta mixture. Makes 4 main-dish servings.

Nutrition Facts
Calories 364, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 34 mg, Sodium 505 mg, Carbohydrate 47 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet

How to Cook Duck and Asian Pear Salad, delicious recipe

How to Cook Duck and Asian Pear Salad, delicious recipe.

Pecan-coated goat cheese and a sweet and fruity dressing make this main-dish salad irresistible. This one-dish meal is perfect with bread.

Prep Time: 35 mins
Total Time: 45 mins
Servings: 4 main-dish servings

  • 4 6-1/2- to 7-1/2oz. boneless domestic duckling breasts or 4 small skinless, boneless chicken breast halves
  • Honey-Peach Salad Dressing (see recipe below)
  • 1/4 cup finely chopped pecans, toasted
  • 1 4-ounce log goat cheese
  • 8 cups shredded napa cabbage or shredded romaine or leaf lettuce
  • 1 medium Asian pear, tart apple, or firm-ripe pear, cored and thinly sliced lengthwise
  • 4 kiwi fruit and/or golden kiwi fruit, peeled and sliced lengthwise into wedges
Remove skin and fat from duckling. Place duckling or chicken breast halves on the unheated rack of a broiler pan. Broil 4 to 5 minutes from the heat for 10 to 12 minutes or until an instant-read thermometer inserted in duck registers 155 degree F, turning once (broil chicken for 12 to 15 minutes or until thermometer registers 170 degree F, turning once). Cool about 15 minutes; cut duckling or chicken into thin, bite-size pieces. Set aside.
Meanwhile, prepare Honey-Peach Salad Dressing. Roll cheese in pecans until coated. Slice cheese into 8 slices.
To serve, divide salad greens among 4 dinner plates or bowls. Arrange duck or chicken, Asian pears, kiwi and cheese on top of the greens. Serve dressing with salads. Makes 4 main-dish servings.
Honey-Peach Salad Dressing

In a small food processor or blender, combine 3 tablespoons honey; 3 tablespoons peach nectar, pear nectar or peach liqueur; 1 tablespoon lemon juice; 1 clove garlic; 1/4 teaspoon sea salt or salt; and 1/4 teaspoon ground black pepper. Cover and process or blend until smooth. With processor or blender running, gradually add 1/3 cup olive oil and process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 3/4 cup.

Nutrition Facts
Calories 626, Total Fat 33 g, Saturated Fat 8 g, Monounsaturated Fat 19 g, Polyunsaturated Fat 4 g, Cholesterol 216 mg, Sodium 370 mg, Carbohydrate 36 g, Total Sugar 27 g, Fiber 6 g, Protein 48 g. Daily Values: Vitamin A 0%, Vitamin C 208%, Calcium 21%, Iron 45%.
Percent Daily Values are based on a 2,000 calorie diet

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