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1. In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
Chef’s Salad. The classic chef's salad has been a salad staple for a long time, for very good reason. This is no light salad: this recipe is packed with three kinds of meat, two cheeses, and ...
In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of salt and pepper and cook over moderately high heat, stirring, until softened but ...
Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto; Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette; Peach and Tomato Salad with Sweet Southern Dressing, Pecans and Farmer's Cheese; Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons; White Peach Iced Tea ...
The chefs have thirty minutes to make a dish highlighting plain white bread. Chef Freitag makes pork meatballs with Parmesan breadcrumbs, Chef Estes makes egg yolk ravioli with bacon brown butter croutons and Chef Falkner makes a Monte Cristo sandwich with french toast ice cream. CONTINUING IN THE COMPETITION: Elizabeth Falkner and Amanda Freitag
To serve, slice the cornbread muffins to make buns. Spread a thin layer of the Chipotle Mayo on the tops and bottoms. Place a burger on each bottom half. Top with onion rings. Place the tops on the burgers and serve. Recipe courtesy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes by The Lodge Company/Oxmoor House, 2012.
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