Potato and beet salad

Ingredients

1 3/4 lbs red potatoes
2 16-oz cans whole pickled beets, drained (reserve 1/2 cup juice), cut into 1/2″ dice
2 cups finely chopped red onion
2 medium pippin apples, peeled, cut into 1/2″ dice

1 cup drained sliced bread and butter pickles, coarsely chopped
2 tbsp (or more) red wine vinegar
2 tsp sugar
white pepper
drained capers
chopped hard-boiled egg yolks

Chopped fresh parsley
sour cream (optional)
pickled herring (optional)

How to prepare

Cook potatoes in large pot of boiling salted water until tender. Drain and cool. Peel and cut into 1/2″ dice. Place potatoes in large bowl. Add beets, onion, apples and pickles mix reserved beet juice, 2 tbsp vinegar and sugar in a small bowl. Pour over salad. Toss gently. Season to taste with salt and white pepper. Cover and refrigerate at least 3 hours. (can be prepared 1 day ahead; keep refrigerated.) Taste salad, adding more vinegar if tangier flavor is desired. Mound salad on large platter. Garnish top center with capers. Sprinkle chopped egg and parsley in rings around capers. Serve passing sour cream separately if desired. Many scandinavians also add chopped pickled herring to this traditional salad. Serves: 8

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CHINESE NEW YEAR RECIPE ft Levi Roots – SORTED

http://www.youtube.com/v/lMM-1D4-dK8?version=3&f=videos&app=youtube_gdata

To celebrate Chinese New Year and in particular, the Year of the Dragon, we invited the biggest dragon slayer we could find into the SORTED kitchen to cook up a Chinese treat. Levi Roots joins us to cook our sesame prawn toast recipe, which is smothered with prawns and served with a fresh, zingy beansprout salad. This will beat the Chinese takeaway every time! Happy Chinese New Year from everyone at SORTED! Get the recipe at sortedfood.com Find out more about Levi Roots here: reggae-reggae.co.uk Take a sneaky look at our next recipe here http Share your cooking results with us: facebook.com twitter.com

Original post:
CHINESE NEW YEAR RECIPE ft Levi Roots – SORTED

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Cobb salad

Ingredients

1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive (small bunch)
1/2 head romaine
2 tbsp minced chives
2 medium tomatoes, peeled, seeded & diced

1 whole chicken breast; cooked, boned, skinned & diced
6 slices bacon; cooked, diced
1 avocado; peeled and diced
3 hard-cooked eggs; diced
1/2 cup crumbled roquefort cheese

Special french dressing:

1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp worcestershire sauce
3/4 tsp dry mustard
1/2 garlic clove; minced
1/4 cup olive oil
3/4 cup vegetable oil

How to prepare

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
Created by: original hollywood brown derby, hollywood (servings 6)

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Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/rvk9431HILU?version=3&f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: Ludvig and Stelar – Reflection

Read more:
Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

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Vietnamese warm beef salad

Ingredients

Dressing 888
1 medium red onion, peeled and cut into paper-thin strips
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt & ground black pepper
1/4 cup distilled white vinegar

1/4 cup plus 2 tbsp olive oil freshly beef 888
1 lb beef sirloin or other tender cut (eye of round, filet of beef)
10 garlic cloves, minced
1 tbsp nuoc mam (vietnamese fish
1 tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (frisee)
1/2 head of soft lettuce, such as boston, red leaf or oak leaf
1 small bunch of watercress
2 tbsp vegetable oil

How to prepare

Make the dressing: combine the onion, garlic, sugar, salt, vinegar, olive oil and black pepper to taste in a large salad bowl; mix well. Set aside. Prepare the beef: cut the beef against the grain into thin 1 by 2″ strips. In a bowl, combine the beef, half of the minced garlic (reserve remaining half for frying), fish sauce, soy sauce, sugar and ground black pepper to taste. Let stand for 30 minutes. Clean the lettuces and watercress. Drain and pat dry with paper towels. Add the greens to the dressing, but do not toss. Preheat a large skillet over high heat and add the vegetable oil. Fry the remaining minced garlic until fragrant and golden. Add the beef and saut quickly, shaking the pan, over high heat to sear, about 1 minute (the beef should be medium-rare). Pour the seared meat over the greens and toss gently. Divide the warm salad among 4 individual plates. Sprinkle with freshly ground black pepper and serve with french bread, if desired. Yield: 4 servings.

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Russian string beans with herb vinaigrette

Ingredients

3/4 lb green beans, ends trimmed
lobio vinaigrette dressing:
1/4 cup finely chopped fresh parsley
2 tbsp chopped onions
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1 tbsp vinegar
2 tbsp salad oil
salt, pepper and cayenne pepper to taste

How to prepare

Cut beans into 2″ lengths and boil in salted water until barely tender, about five to six minutes. Immediately drain and rinse with cold water and ice cubes to set the color; drain. To make the dressing: in a small bowl, combine the parsley, onions, cilantro, garlic and vinegar. Slowly whisk in the oil; season to taste. Place string beans in a salad bowl and toss with the dressing. Allow to set at room temperature at least an hour for flavors to mingle. If made early in the day, refrigerate and bring to room temperature before serving. Yield: four servings.

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Greek potato salad

Ingredients

6 potatoes, boiled in skin
2 mild onions, sliced thin
1/2 cup ev olive oil
1/2 cup strained lemon juice
1/2 tsp crushed, dried oregano
8 – 12 black greek olives
salt and ground pepper to taste

How to prepare

Peel and cube the potatoes while still warm and combine them with the onions in a large bowl. Add the remaining ingredients except the olives, toss gently but thoroughly. Adjust seasoning, add the olives.

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Greek salad with peppers

Ingredients

3 tomatoes, chopped
1 long english cucumber, chopped
1 medium onion, thinly sliced
1 large pepper, thinly sliced (red, yellow or orange)
1 cup greek olives, or black olives
1/2 cup feta cheese, crumbled
Dressing
1/4 cup red wine vinegar
3/4 cup vegetable oil or olive oil
1 tsp basil
1/2 tsp oregano
1/2 tsp salt
dash ground pepper

How to prepare

Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings.

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Green bean & roasted peppers salad

Ingredients

2 red roasted bell peppers
1 lb green beans, halved
8 tbsp olive oil
4 large garlic cloves, peeled
2 1/2 tbsp balsamic vinegar or 1 tbsp red wine vinegar
2 tbsp fresh lime juice
6 cups torn mixed greens such as radicchio, belgian endive, bibb lettuce or arugula
2 tbsp chopped fresh basil
2 tbsp toasted pine nuts

How to prepare

Peel, seed and then thinly slice bell peppers. Cook green beans in large pot of boiling water until just tender but still firm to bite. Drain. Refresh under cold water. Drain beans well. Preheat oven to 350

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