Fat Free Salad Dressing: Re: {soups-salads-and-salad-dressings} New and Recipe

Monday, August 3, 2009

Re: {soups-salads-and-salad-dressings} New and Recipe

Thanks Leslie. Your soup sounds very good. We love a nice cauliflower
soup, my favorite being Cauliflower Soup with 2 Cheeses which is quite
nice and light with just a sprinkle of blue cheese sprinkled over the
top at service. Some cheddar is incorporated into the soup.
But, more on that later. Here is a flavor combination I tried a couple
of days ago. It is fabulous. I love the basil as the "greens" of the
salad. Very nice and the buttery avocado with the sweet of the
watermelon and tang of the chile. I used some sriracha in a little oil
from the reduced pancetta fat. I added some cooked shrimp but the
salad is lovely without the shrimp.

Watermelon Salad with Chile
Recipe By: Michael Schlow
Published in: The Daily Beast Food Section

Ingredients
1 watermelon
chile vinegar
avocado -- diced
basil leaves -- ripped
panchetta -- cooked and diced
shrimp -- cooked
salt
good olive oil

Instructions
Try pairing small cubes of red and yellow watermelon with a little
spicy chile vinegar, then add some diced avocado, ripped basil leaves,
warm diced pancetta, and some cooked shrimp...hit with a little salt
and Monini extra virgin olive oil, toss and serve.

Recipe Notes
8/1/09
Lunch today. Just wonderful. I have *very* thin slices of pancetta
which crisped up nicely. Into that little bit of fat I added some
olive oil and a good squirt of srachchi instead of the chile vinegar.
Lots of resh basil leaves. It's a winner with just enough spice next
to the buttery avocado and sweet watermelon.

Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terryanddave.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl

On Aug 2, 2009, at 7:24 PM, leslie wrote:

>
>
> Hi All,
> Just joined this group and wanted to say hi. I am a chef and live
> in the Atlanta metro area. This is one of my favorite soups. It is
> based on a recipe from one of Joanne Stepniack's books.
> Enjoy,
> Leslie
>
>
> Cream of Cauliflower & Lima Bean Soup
>
> 1 16 oz bag frozen Fordhook lima beans
> 1 tablespoon olive oil
> 1 1/2 cups onions -- chopped
> 2 teaspoons caraway seed
> 1 teaspoon garlic -- minced, or more, to taste
> 1 medium cauliflower -- cut into florets
> 5 cups veggie broth
> S&P -- to taste
>
> Cook lima beans according to package directions, set aside.
>
> Heat the oil in large soup pot or dutch oven over med-high heat. Add
> onions, caraway and garlic. Cook, stirring occasionally until onions
> are soft.
>
> Add Cauliflower and stir until coated with onions (can brown
> slightly). Add veggie broth,S&P and Limas, bring to boil, cover and
> lower heat. Cook until veggies are tender
>
> Puree all (works best with a stick blender) or in batches in a
> regular blender
>
> Taste best if made a day before. It also freezes well.
>
> Yield:
> "2 quarts"
> - - - - - - - - - - - - - - - -
> - - -
>