SPRING MIX WITH STRAWBERRIES AND COCOA BALSAMIC VINAIGRETTE

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I had lunch today at Barnaby’s Café in the Heights.  One of my friends ordered the chicken burrito, and when the monster creation arrived at the table, we all just kind of stared at it and its bizarre garnish:

barnabys

Talk about food porn

Hello?  In the words of my friend Jannine, is that a burrito, or are you just happy to see me?  I’m just going to go ahead and say what I know you must be thinking and get it over with — it’s a jalapeñis.  It brought to mind the infamous banana candle, which I still can’t believe anyone would ever suggest as a healthy meal for children:

381767_1901344912375_918567386_n[1] Not gonna go there

While the burrito might suggest that sex is in the air, with Valentine’s Day just around the corner, I think more people are inclined to think that love is in the air.  One of the things that will definitely be on our Valentine’s Day dinner menu is Spring Mix with Strawberries and Cocoa Balsamic Vinaigrette. Chocolate and strawberries — it’s a no-brainer.  I’m way beyond cutting heart shapes out of beets and red peppers, and other such cutesy stuff.  This, on the other hand, is the salad that when you make it, your family will ask, “Are we having company?”  I admit that blue cheese, fruit, and nuts are nothing new when it comes to salad, but the vinaigrette — nutty from hazelnut oil, with deep cocoa notes and subtle sweetness from balsamic vinegar and golden syrup — makes this salad unique and memorable.  It’s a great way to say “I love you” this Valentine’s Day.  Definitely better than a burrito with a jalapeñis.

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SPRING MIX WITH STRAWBERRIES AND COCOA BALSAMIC VINAIGRETTE
Author: 
Recipe type: Salad
 
Ingredients
  • For the Cocoa Balsamic Vinaigrette:
  • ¼ cup red wine vinegar
  • ¼ cup balsamic vinegar
  • 1-1/2 tablespoons Lyle's Golden Syrup
  • 2 tablespoons cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of ground cayenne
  • ½ cup vegetable oil
  • ½ cup hazelnut oil
  • For the salad:
  • 8 to 10 cups spring mix
  • 1 cup sliced strawberries
  • ½ cup glazed or sugared pecans (I prefer Fisher Glazed Pecans)
  • 4 ounces crumbled blue cheese
Instructions
  1. For the cocoa balsamic vinaigrette, in a medium bowl, whisk together vinegars, syrup, cocoa, salt, pepper, and cayenne. Slowly whisk in oils until smooth and emulsified. Transfer dressing to a serving container.
  2. Divide spring mix among 6 individual salad plates, chilled if possible, and drizzle with dressing, reserving any unused dressing for use at another time. Arrange strawberries, pecans, and blue cheese, decoratively on top, and serve.

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These are really, really good.  Really.

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<3 <3 <3 <3

Roses are red

Violets are blue

If you don’t like my salad

I’ve got a burrito for you

SHEPHERD’S PIE

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IMG_5731When I first started this blog, I did a post for Divine Lemon Bars that was inspired by a poster made in 1911 by James Lee in Chicago, Illinois, which had the Lord’s Prayer and the Ten Commandments on it.  At the same estate sale at which I bought the Lord’s Prayer poster, I also bought this James Lee poster with “The Lord Is My Shepherd” printed on it, from Psalm 23.

The Lord is my shepherd; I shall not want.

He maketh me to lie down in green pastures:

He leadeth me beside the still waters.

He restoreth my soul;

He leadeth me in the paths of righteousness

for his name’s sake.

Yea, though  I walk through the valley of the shadow of death, I will fear no evil:

for thou art with me;

thy rod and thy staff they comfort me.

Though preparest a table before me

in the presence of mine enemies:

thou anointest  my head with oil;

my cup runneth over.

Surely goodness and mercy shall follow me

all the days of my life:

and I will dwell in the house of the Lord for ever

When I was young, I thought I might want to be a shepherd.  It’s easy, I herd.  Turns out I couldn’t get the staff (cue collective groan).  But once I met a man dressed as a shepherd, who told me he was a spy.  I asked him why he was dressed as a shepherd, and he told me it was because . . . wait for it . . . he was a shepherd spy.

I know what you’re thinking right about now, something like “get the flock out of here.” So without further punnery, I bring you this recipe, inspired by the Lord Is My Shepherd poster, for Shepherd’s Pie, a dish the whole family will enjoy.  I think that because it’s made with ground beef it is technically, according to some sources, a cottage pie — the conventional wisdom being that shepherds are concerned with sheep, and therefore, shepherd’s pie is made with lamb.  Other sources say that cottage pie and shepherd’s pie are synonymous terms.  Don’t lose sleep over it.  To prepare the mashed potatoes, I usually add a few garlic cloves to the boiling water, and mash them up along with the potatoes (a ricer works best for me), and add just enough butter and half and half to make them smooth and creamy (not gummy), then season with salt and pepper.  You, of course, can make them any way you want — even instant mashed potatoes will work fine.

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SHEPHERD'S PIE
Author: 
Recipe type: Beef, Main Course
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 1 pound lean ground beef
  • 1 cup frozen corn
  • 1 cup frozen peas and carrots*
  • 8 ounces mushrooms, thinly sliced
  • 1 beef bouillon cube**
  • ½ cup boiling water
  • 1 tablespoon corn starch mixed with 2 tablespoons cold water
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • 3 cups seasoned mashed potatoes (from approximately 3 large potatoes)
  • 2 tablespoons butter, melted
  • *Note: Can substitute 2 cups frozen mixed vegetables for corn and peas and carrots
  • **Note: Can substitute ½ cup beef broth for bouillon and water
Instructions
  1. Preheat oven to 400 degrees.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute until golden. Add beef and saute until lightly browned, breaking up with a spoon as necessary. Stir in frozen vegetables and mushrooms. Dissolve bouillon cube in water, add to corn starch mixture, then stir into beef along with Worcestershire sauce. Season to taste with salt and pepper. Continue to cook, stirring, for 1-2 minutes, until mixture begins to thicken.
  3. Spoon beef mixture into an ungreased 9x13 baking dish (alternatively, can use 4 individual casserole dishes). Spread potatoes evenly over top. Brush lightly with melted butter. Bake for 25-30 minutes. If desired, broil for 2-3 minutes until potatoes are very lightly browned.

 IMG_5239Preparing the filling

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 Mashed potatoes go on top

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 Spread them over the filling

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Ready!

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You too, can be a shepherd spy