Tuesday, November 11, 2008

A Three Part Feast: The Recipes - Salad

Each of the recipes from this lesson will get their own post as they are each rather long. Though the ingredients to Markus' dishes are all simple and commonplace, the actual dishes are somewhat involved; however, they are totally worth the time they take to complete.

Zucchini-Wrapped Baked Goat Cheese and Tomato Confit Salad

Tomato Confit
1 T olive oil
1/4 cup white onion, minced
1 clove garlic, minced
1 medium/large tomato, peeled, seeded, and chopped fine
1 sprig rosemary
1/2 tsp sugar
1/8 cup water
Salt and pepper to taste

Heat olive oil over medium heat and then add minced onion. Cook until onions are tranluscent and then add the garlic. Once aromatic, add remaining ingredients. Turn heat to low and cook for five minutes, then add water. Continue to cook until tomatoes are very saucy and completely dissolved about 10-15 minutes. Serves 3. Zucchini-Wrapped Baked Goat Cheese
1 T olive oil
1 garlic clove, peeled and whole
1/2 zucchini
1 twig thyme
4 oz goat cheese
1 tsp honey

Preheat oven to 350.

Using a mandolin or a vegetable peeler, slice zucchini lengthwise into nine, 1/8" strips. Heat olive oil in pan and add zucchini strips in a single layer with garlic and thyme. Cook until zucchini is just pliable, about 3 minutes, turn over the strips and cook for another 3 or so minutes until the zucchini is soft, but not limp or falling apart. Remove from heat.

Cut goat cheese into 1/2" discs. Then cut those discs in half (making them half rounds). Lay zucchini on cutting board and place goat cheese on the end of the piece of squash. Drizzle with just a bit of honey, and then roll the goat cheese up into the zucchini, as you would a sleeping bag.

Place zucchini-cheese packages in a baking dish lined with parchment paper and bake for 10 minutes.

1 T balsamic vinegar
1 tsp honey
1 tsp fresh thyme
1 tsp fresh rosemary
1 T dijon mustard
4-5 T olive oil
Salt and pepper to taste

Combine all ingredients except olive oil. While whisking ingredients, add olive oil in a slow and steady stream until the dressing is emulsified. Add salt and pepper.

Toss with 4 cups mesclun greens.

One a large place, place about a cup of the dressed greens. Spoon tomato confit in three spots around the plate and top confit with zucchini-goat cheese packages. Top with a few turns of the pepper mill.


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