Mid-Summer Slaw with Roquefort

One salad that is often seen on a picnic buffet in the summer is coleslaw.  I can see why so many people love it due to its creamy dressing and cooling effect on the body.  However, when I was younger I didn't have a taste for it.  Even now as an adult, it has to be really good coleslaw in order for me to eat it, or at least the creamy homestyle kind.  I am all about the ones made with light Asian dressing.  It is the heavyness of the loads of mayonnaise in most classic recipes I don't care for.  Which is exactly why when my Mom said I should make some classic coleslaw for her, and I agreed, I tweaked the recipe quite a bit. 

First off, I figured if it was going to have richness it wasn't going to come from the mayonnaise so I added some local roquefort style cheese to it.  I love how it adds so much flavor without having to add a large amount.  Second, I made a vegannaise based dressing and laced it with lemon nstead of the usual vinegar to keep it summery and added some honey for sweetness instead of the large amount of sugar in most recipes.  Fresh herbs were a must as well, so I picked some basil and chervil from my patio and added them for freshness.  I thought it was delicious, the best creamy slaw I have ever tasted!  The roquefort giving it that something special that other slaws do not have.  The big test however was if my Mom would approve...and she did!  She told me that I would need to make this a few more times before summer is over.  I have included the recipe if you would like to try my version of creamy coleslaw.

Mid-Summer Slaw with Roquefort

Serves 4-6

Slaw:

1/2 1 small red cabbage, thinly sliced

1/2 1 small green cabbage, thinly sliced
 3 medium carrots, cut julienne
1 medium shallot, thinly sliced
1/4 cup fresh basil, chopped
1/4 cup fresh chervil, chopped
1/2 cup crumbled roquefort cheese

Dressing:
1/4 cup vegannaise
juice of one lemon
1 Tbsp honey
1 garlic clove, minced
sea salt and freshly ground black pepper to taste

In a large bowl, combine cabbage, carrots, shallot, basil, chervil, and roquefort.  In a small bowl, whisk together dressing ingredients until smooth, then pour over the slaw and toss well to coat.  Serve chilled.

Whole Wheat Roquefort and Toasted Walnut Rolls

Roquefort cheese and toasted almonds are a heavenly combination...one that I often use in salads, but this weekend I used it in a little different way, in a bread!  I wanted to make special rolls for Mother's Day to go with the meal.  There is nothing like fresh baked bread to accompany a meal for a special occasion, and rolls containing melty savory cheese and crunchy toasty nuts are even better! 

I used my whole wheat baguette dough for the base, because I wanted the outside to be crispy and hearty.  It made for delicious rolls with the add ins!  They smelled wonderful while baking, and of course tasted even better than they smelled.  The rolls were soft on the inside, filled with sweet and salty creamy roquefort and toasty crunchy walnuts, and crispy on the outside as well as a little salty due to the sea salt. 

They needed no accompaniment...butter would have been inappropriate, they were so good as they were!  Mom approved saying they were the best savory rolls I had ever made!  They were perfect for Mother's Day along with a fritatta and salad I had made!  Here is the recipe if you would like to try some of the deliciousness for yourself!  

Whole Wheat Roquefort and Toasted Walnut Rolls

Makes 16 rolls

1 3/4 cups whole wheat flour
1 3/4 cups bread flour
1 Tbsp sea salt
1 3/4 cups warm water, divided

1 pkg (1/4 oz) rapid rise yeast

1 Tbsp olive oil
1 cup toasted walnuts
4 oz crumbled roquefort cheese
olive oil for brushing
Coarse sea salt

Combine flours and  sea salt in a large bowl.  Make a well in the center and add all the water but 1/2 cup.  Add yeast and stir in just enough of the flour a little at a time to make a sponge (a wet dough mass, but there will still be plenty of flour around it), then cover with plastic wrap and let sit until the sponge starts to get bubbles, about 20 minutes.   Stir in the rest of the flour and enough additional water to make a soft but not sticky dough.  Turn out onto a board and knead until the dough is smooth and elastic (about 8-10 minutes).  Knead in walnuts, then shape into a ball and place in a well oiled bowl.  Cover with plastic wrap and set in a warm area to rise.  When doubled in bulk, punch down, and let rise again.  When doubled in bulk again, punch down, and place on a lightly floured surface.  Stretch dough out into about a 15x18 inch rectangle, and scatter roquefort over it.  Roll up the long side, and cut into 16 rolls.  Place cut side up on a foil lined baking sheet, and cover with plastic wrap.  Place in a warm area to rise, and turn on the oven to 400 degrees, with the rack set at the center position.  When the rolls have almost doubled in bulk, brush them with olive oil, and sprinkle with coarse sea salt.  Bake for 20-25 minutes, until lightly browned and done in the center.  Cool on a rack until warm and serve!

Sweet Potato Dumplings with Toasted Walnuts and Roquefort

A couple weekends ago I had attempted making sweet potato gnocchi and failed misreably as they disintegrated in the boiling water.  I could have cried, but instead tossed them and made a salad for dinner.  I decided to give it a go again today, but this time simply make dumplings so I wouldn't have to go through the shaping process...that will be saved for another time.  This time the dumplings made with they simmered in the water and I removed the first few to sample, I could have cheered I was so happy they held together.  Instead I settled for a sip of my red wine and smiled, since nobody would have heard me cheering anyhow. This time I believe the sweet potatoes in the dumplings were a success, due mostly to adding enough binding elements! 

When they they would be delicious in a soup, but tonight I decided to simply saute them with a little olive oil and shallots, and finish them off with toasted walnuts, spinach for color, and some roquefort cheese, which is one of my all time favorite cheeses.  It has such a wonderful salty yet sweet quality, perfect with walnuts and vegetables!  It was all delicious, and I was happy that I decided to stay home and prepare dinner rather than pay a large amount for it tonight.  Here is the recipe if you would like to try them!  Feel free to cut the recipe in half if you wish to make less.

Sweet Potato Dumplings with Toasted Walnuts and Roquefort

Serves 4-6

2 cups roasted sweet potato puree*

4 garlic cloves, minced

1 Tbsp sea salt

1/2 tsp ground chipotle powder

3 large organic eggs

3 cups flour

6 Tbsp olive oil, divided
4 shallots, sliced
2 cloves garlic, minced
1 cup toasted walnuts
juice of 2 lemons
sea salt and freshly ground black pepper to taste
3 cups baby spinach
4 oz roquefort cheese, crumbled

To make dumplings, bring a large pot of salted water to a boil. Beat together eggs, sweet potato puree, garlic, sea salt, and chipotle in a large bowl with an electric mixer until blended. Stir in flour until well combined. Use 2 teaspoons (silverware, not measuring spoons) to form dumplings, scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into boiling water. Make 9 more dumplings. In the boiling water, simmer briskly until dumplings are just firm in center and cooked through, about 3-5 minutes. Transfer with a slotted spoon to a plate and cool, covered with damp paper towel. Continue making dumplings in batches of 10.

Heat 1/4 cup olive oil in a 12-inch nonstick skillet over moderate heat, then add shallots, and saute until starting to soften, about 3 minutes.  Add dumplings, and cook dumplings, turning gently, until heated through and golden on each side, 5-8 minutes. Add walnuts, lemon juice, sea salt and freshly ground black pepper to taste, and spinach and cook until spinach is just wilted.  Remove from heat and stir in roquefort.  Serve hot!

 

*For puree, sweet potatoes that have been pricked with a fork a few times on a baking sheet in the oven at 450 degrees until very soft, about 1 hour and 10 minutes for large potatoes (or less if smaller).  Allow to cool, remove skin and puree until smooth. 

Beautiful Beets

My favorite thing about beets besides that they are delicious is their beautiful vibrant color.  They seem to bleed deep pink hues onto whatever they come into contact with, which can be a bad thing in the case of your hands, but a good thing if you would like a lovely pink salad or red velvet cake.  Last night I was wondering what it would look (and taste) like to pair them with pasta!  Pink pasta is something I have never seen before, but how beautiful would that be!  I thought the beets would be delicious with whole wheat spaghetti, toasted walnuts, and dandilion greens as well as a bit of roquefort cheese I had on hand.  My thought was correct!   It was wonderful all of those things together, a simple but comforting tasty dish!  The best part was how pretty it looked from the beet's pink color.  If you are looking for a simple meal or a way to use up a beet, here's the recipe!

Beet and Walnut Pasta with Roquefort

Serves 2

4 oz whole wheat spaghetti pasta
1 Tbsp olive oil, plus additional for finishing
1 large shallot, thinly sliced
1 clove garlic, minced

1/2 cup toasted walnuts
1 large cooked beet*  cut into small dice
1 bunch dandilion greens
3 oz roquefort cheese, crumbled

Cook pasta according to package directions.  Meanwhile, Heat 1 Tbsp olive oil in a large non-stick skillet.  Add shallots and saute until soft and starting to caramelize, about 5-7 minutes.  Add garlic, walnuts, beets, dandilion greens and cooked pasta, and cook until greens have wilted and everything has heated through.  Stir in 1 Tbsp olive oil (or more if desired)  Remove from heat and stir in roquefort.  Serve immediately. 

*to cook beet, wrap in foil, and bake for about an hour to an hour and a half (depending on how large the beet is) until tender and a knife inserted into it goes in easily.  Let cool slightly and peel. 

Roasted Cranberry and Kabocha Squash Salad

Do you ever have an item in the produce department calling your name...and you notice it is on sale so you decide to buy it, but have no idea what you will make with it?  That was the case with me last weekend, when I walked past the fresh cranberries.  I assume they were on sale for Thanksgiving, and the many people who would be making cranberry sauce, but I wasn't planning on making any sauce.  Something about the beautiful little red berries had caught my eye, and before I knew it I was buying them.  Now, I suppose I could have made some sort of delicious baked good with them such as a cake, or made them into a relish to serve with some tempeh, but for whatever reason I decided that they might be good roasted and tossed into a salad!  I didn't know if this would work, or if they would hold together in a salad once roasted, but they ended up being fabulous!  Now, I did not simply throw them in with greens and a bit of vinaigrette, I made a salad fit for a Thanksgiving spread!  Sweet roasted kabocha squash cubes, salty roquefort, and toasty maple chipotle walnuts joined the tart little berries in my autumn salad, and it was all quite delicious!  If you have a little time to make a salad, or would like to try cranberries in a new preparation, then this is your dish!  Try it out, and your taste buds and tummy will thank you!

Roasted Cranberry and Kabocha Squash Salad with Toasted Pecans and Roquefort

Serves 3

1 small kabocha or buttercup squash, cut in half, and seeds removed
olive oil

8 oz cranberries
maple syrup
maple sugar

Pecans:
1/2 cup pecans
1 Tbsp maple syrup
1 Tbsp maple sugar
1/2 tsp sea salt
1/8 tsp ground chipotle powder

Dressing:
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
2 Tbsp riesling vinegar
1 Tbsp maple syrup
1/2 tsp dijon mustard
1 tsp dried thyme
sea salt and freshly ground black pepper to taste

5 cups mixed flavorful greens such as arugula, mizuna and dandilion
1/4 cup thinly sliced shallots
1 1/2 oz crumbled roquefort cheese or local blue cheese

Preheat the oven to 475 degrees. Line three baking sheets with foil, and spray with nonstick spray. Place squash cut side down on baking sheet and roast until tender about 30-40 minutes.  Remove from oven and let cool.  Remove skin and cut flesh into 1 inch cubes (you should have about 2 cups for this recipe).  Toss cranberries with just enough maple syrup to coat, and spread out on another baking sheet.  Sprinkle with a little maple sugar and roast until just starting to soften, burst and slightly brown about 10 minutes.  Remove from oven and let cool to room temp.  Decrease the oven temperature to 375 degrees.  Toss pecans with honey, maple sugar and sea salt and spread out on one of the sheets. Roast in the oven until fragrant and starting to brown, about 7-10 minutes. Remove from the oven and let cool. Meanwhile, whisk dressing ingredients together in a small bowl. Combine greens, shallots, roasted squash and cranberries in a large bowl, pour dressing over, and toss with hands to coat. Divide salad between 3 plates and top with toasted nuts and roquefort.