JIM WELLER wrote to DAVE DRUM <=-
I do so little cooking at home now that I keep all my "go-to" herbs
and blends in the ice box. And still have to toast them sometimes to
bring life back into them.
As you know we rarely eat out and we really appreciate having fresh
herbs on hand. We have two coffee tables full of pots that came in
from the deck shortly after Labour Day in front of the living room
window. At this time of year we need grow lights to supplement the
limited amount of sunshine. As well Roslind has a small Aero Garden
with LED lights. Right now we have 26 different things on the go.
Last Tuesday was the shortest day of the year in the Northern hemisphere.
Which is a good thing. I'm tired of going to work before the sun is up
all the way and coming home after it has set. Makes me think I'm back
on the farm working from "can see" until "can't see". And you can stick
those lights where the sun never shines. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Winter Sunshine Salad w/Warm Maple Bourbon Dressing
Categories:
Yield: 4 servings
1 lg Sweet potato; peeled, in 1/2
- inch dice
2 tb Extra virgin olive oil
1/2 ts Salt
6 Chestnuts; rinsed, dried
5 oz Bag baby spinach & baby kale
- mix
1 sm Shallot; halved, shaved thin
1/4 c Pomegranate seeds
MMMMM-------------WARM MAPLE BOURBON DRESSING------------------------
1/4 c Pure maple syrup
3 tb Bourbon
1/4 c Apple cider vinegar
1 ts Dijion mustard
1/2 c Extra virgin olive oil
Roast the sweet potato & chestnuts: Peel and dice the
sweet potato. Toss with olive oil and salt and spread in
an even layer on a sheet pan. Place the sheet pan in a
425ºF/218ºC oven. Roast for 40 minutes.
In the meantime, prepare the chestnuts. Rinse and dry
well. Using a sharp pairing knife, make a 1/8" deep
incision on the skin and cut across the chestnut. This
will help the steam escape during cooking so you don't
have exploding chestnuts in your oven, and for peeling
afterwards. After the sweet potatoes have roasted for 20
minutes, add the chestnuts to the pan and let cook for
the remaining 20 minutes. After cooking, let cool for 5
minutes and peel off the shell.
ASSEMBLE THE SALAD: In a large serving dish, add greens.
Using a mandolin, shave the shallots over the salad
greens.* Top with roasted sweet potato and pomegranate
seeds. Using your hands, crumble the chestnuts in small
pieces over the salad.
Drizzle the salad with the warm maple bourbon dressing
and lightly toss before serving.
WARM MAPLE BOURBON DRESSING: Combine ingredients in a
small saucepan, whisking together. Let simmer on low
heat for 5 minutes.
Serve right away or let cool 10 to 15 minutes if you
want very crispy greens.
NOTES: If you don't have a mandolin, slice the shallots
in half and thinly slice with a sharp knife. Sprinkle
over the salad.
Serves: Four diners
Br: Lauren Tiene
RECIPE FROM:
https://hungerthirstplay.com
Uncle Dirty Dave's Archives
MMMMM
... Cannibal Tip #102: First listen to sermon, THEN eat missionary.
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telnet://tinysbbs.com:3023 (1:229/452)