Tag Archives: Salads

Roast Pumpkin Salad with Romesco Vinaigrette #BarGitano

romesco vinaigrette

A couple of weeks ago, I was invited to taste Bar Gitano’s rejuvenated menu.  Chef Carlos Vázquez has added delicious small plates to the tasca’s already popular dishes – and inspired a salad recipe that would be right at home with them.

Some of Bar Gitano’s new menu items developed by Chef Vázquez include:

  • Veal and pork meatballs braised in sherry with tomatoes, shallots and migas
  • Arugula salad w roasted beets, fried goat cheese nuggets and pistachio and fig jam vinaigrette
  • Brandada de Bacalao: Codfish croquettes with lime aioli
  • Goat cheese pizzeta with romesco, fig jam, truffle oil & arugula
  • Lamb skewers with mint salsa verde and fennel salad
  • Mussels with chorizo in a rich pimenton-wine broth & toasted bread
  • Medjool dates stuffed with Valdeón cheese wrapped in bacon
  • Coconut Cake Gitano with guava mousse and topped with  toasted meringue

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French Fridays with Dorie: Orange and Olive Salad

Orange Olive Salad

A New Years Resolution

Christmas is not here yet, and I’m already thinking of New Years’ resolutions.  Food resolutions, that is.  Although I try to eat well at least 70% of the time, I know I still need to increase the amount of fruits in my diet.  I’ve already figured out a way to do it.

No more boring fruit salads.

Nothing totally against you, good old mix of cantaloupe, honeydew, pineapple and the odd strawberry or grape in the buffet or plastic container at the supermarket.  Just think how much better you would be with a pinch of salt, little dressing, a sprinkling of herbs, or the crisp bite of red onion. Read More…

French Fridays with Dorie: Vanilla Vegetable Salad

Vanilla Vegetable Salad Dorie Greenspan

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But WAIT! Read More…

Farmers Market Finds: January 19th, 2014

farmers market finds celery

It has been a while since I last visited the Cooperativa Organica Madre Tierra farmers market at la Placita Roosevelt in Hato Rey.  Today the stands were full of delicious greens, root vegetables, plantains and citrus.

This time around, I shopped most of my goods at a stand from some young farmers from Orocovis, a small mountain town right in the middle of the island.  They had a delicious stock of reasonably priced greens.  From their table, I picked out the impressive celery bunch in the top picture, a salad/stir fry mix that included rainbow chard and tatsoi among other greens, kale and arugula. Read More…

French Fridays with Dorie: Salade Niçoise

Salade Niçoise

There’s a lesson, as usual, in today’s French Fridays with Dorie recipe, salade Niçoise.

You don’t mess with classics.
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2012 US Southeast Road Trip – Fried Green Tomatoes

Green (unripe) tomatoes are considered an end-of-summer or early fall crop in most of the Northern hemisphere.  Late season tomatoes are picked while green because otherwise the changing weather conditions would spoil them.  In the American South, however, they are so popular they are harvested while green all through the summer. Read More…

Farmers’ Market Finds – Placita Roosevelt (03JUN12)

I went to the farmers’ market yesterday, as I do most firsts and third Sundays of the month.  We made it home with our usual bounty of greens from Siembra Tres Vidas, arugula and tatsoi, plus bok choi from Fernando and Nancy’s stand.  This week we got to try a little piquant green that caught my eye just as we were moving on to the next stand.

Mustard greens!

Farmers' market mustard greens

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French Weekends with Dorie: Lentil, Lemon and Tuna Salad

Lentil, Lemon and Tuna Salad

I learned an important food lesson a few months back: split peas and lentils are not interchangeable.  The mantra I wrote in my little whiteboard stuck, and for this week’s French Fridays with Dorie recipe, Lentil, Lemon and Tuna Salad there were no major mishaps.  I bought my little bag of brown lentils, prepared them per Dorie’s recipe, and incorporated them to the tuna salad with the piquant, delicious dressing.  I did not have time to hunt down preserved lemons (let alone make my own in time for this post), so I used a Meyer Lemon olive oil to prepare the dressing.  The intensely flavored oil stood up to the briny olive and grainy mustard components of the dressing, balancing the flavors of the tuna and the earthy lentils.

I’ll be taking this lentil, lemon and tuna salad happily to work in the next few days.  I can only imagine it will get better as it sits on the fridge!

French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s award winning cookbook Around My French Table.  To check out the other Doristas’ impressions on this salad, click here.

French Fridays with Dorie: Lyonnaise Garlic and Herb Cheese

It took a quick “I cannot not make this” snack to bring me back from this longer than expected blogging hiatus.  Work has been crazy.  The heightened fiscal year-end close workload and the aftermath of a (very upsetting) bout of corporate restructuring zapped my desire to spend more time than needed in front of a computer.  Between that and the fortunate onslaught of culinary events in the island, I haven’t spent much time in the kitchen.  This week’s French Fridays with Dorie recipe, Lyonnaise Garlic and Herb Cheese, was simple enough to make and enjoy during the week. Read More…

Arugula Caesar Salad

Arugula Caesar Salad Churrasco

I am a pack rat, especially when it comes to reading materials.  Not unlike many food bloggers and their readers, I have a collection of cookbooks and magazines that threatens to take over cupboards, shelves and closet space.  Lately, despite having all these great references at my disposal, I keep coming back to my Kindle to search through two e-books:  Mark Bittman’s “How to Cook Everything” and “The Flavor Bible” by Karen Page and Andrew Dornenburg.  After reading so much about them through other food blogs, I decided it was time to get my own copies.  I can’t believe I went for as long as I did without them.   Read More…

French Fridays with Dorie: Crab, Grapefruit and Avocado Salad

This week’s French Fridays with Dorie recipe Crab, Grapefruit, and Avocado Salad was the perfect weekend lunch or rather, oversized snack.  Crab and avocado is definitely a combination I am familiar with.  The addition of red grapefruit added great acidity to offset the richness and sweetness of the two main salad components. I omitted the cucumbers and peppers, and added cilantro, a very small amount of mayo, and a squirt of sriracha. Read More…

Tomato, Mozzarella, and Avocado Salad

Tomato, Mozzarella, and Avocado Salad

This is the second time I’ve featured a Caprese-like salad in the blog. The first one included strawberries in addition to the traditional tomatoes and mozzarella cheese. This time around, I assembled stacks of sliced small colored tomatoes (orange, yellow, red, and kumatos), fresh mozzarella, and avocado. The avocado season is winding down in the Caribbean, so we were lucky to find some great ones in the supermarket. I got some small scalloped cookie cutters at the baking supplies stores, and used them to shape cheese and avocado bits.  This is a perfect activity to engage friends and family at a gathering.  Who doesn’t like playing with food? Read More…

French Fridays with Dorie: Olive-Olive Chicken Thighs and Deconstructed BLT & Eggs

It’s a two-for-one FFwD weeknight special!   The two last French Fridays with Dorie recipes highlight  the cornerstone of weeknight cooking at our home – the dinner salad. Read More…

French Fridays with Dorie – Bacon, Egg, and Asparagus Salad

Dsc_0992

I stare at the picture of this week’s entry for French Fridays with Dorie wishing it would help me flesh out this post.  For the first time in a couple of weeks I find myself without recipe-twisting produce, decent quotes about the ingredients, or a story to frame the simple exquisiteness of this salad.  I added tiny tomatoes to the mixed greens, marveled at the soft-boiled egg technique, and found the meal very satisfying.  DH liked it too.

I had to play a bit with the dressing because I do not have any nut oils or sherry vinegar in the house at this time.  It turned out okay, which means the ‘real’ version must be incredible.  My attempt at a nutty oil consisted of a tablespoon of grapeseed oil mixed with a couple of drops of dark sesame oil.  For the sherry vinegar, I used equal parts of regular sherry and lemon juice.

My loquacious self will be back soon!  In the meantime, please do check out how the rest of the French Fridays crowd did with this salad.

Salt Cod Salad – Ensalada de Bacalao

ensalada de bacalao serenata puerto rico

 

Ah… back to reality.  The Easter holiday came and went quickly, but we got some much needed R&R.   DH and I usually make a weekend getaway to Humacao, a town in the Eastern coast of Puerto Rico from Thursday until Sunday.  Each day of our mini vacation is punctuated by food, starting on Thursday with Asian food from a nearby restaurant that makes some of the best egg rolls I’ve had.  On Good Friday, we have bacalao (salt cod or salt fish) salad with boiled root vegetables and avocado, and on Saturday a pre-assembled casserole (usually a lasagna) makes its way into the oven.   Since we have to clean out the fridge on Sunday, we have a ‘best of the weekend’ lunch before heading back out to the greater San Juan area.  I also usually take a batch of sweets and DHs beloved mezcla for sandwiches to take to the beach.  The menu has become predictable, but many of these foods are favorites that we don’t seem to tire of.  Funny how before I met my husband, I had never had bacalao salad before… now I can’t get enough of it!

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