Tuesday’s Taste Tempters
Posted: Tuesday, November 4, 2008 10:18 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at firstname.lastname@example.org.
Today’s recipes come from the cookbook “Good Food for Good Times: Simple Recipes for Sensational Celebrations” by Chef Jamie Gwen with Lana Sills (Powerline Publishing Group; April 2007; $24.95/Hardcover).
JAMIE’S GRILLED CORNBREAD SALAD WITH ARUGULA AND FRESH HERBS
For the Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup extra-virgin olive oil
Salt and pepper to taste
For the Salad:
Homemade or Store-bought Cornbread
Extra-virgin Olive oil
1 head of radicchio, cut into quarters
1 medium red onion, cut into 1/2-inch-thick round slices
4 cups baby arugula leaves
1 cup cherry tomatoes cut in half
1/2 seedless cucumber, thinly sliced
1/2 cup black or Niçoise olives
12 fresh basil leaves, torn into pieces
1/4 cup fresh mint leaves, left whole
1/4 cup fresh parsley leaves, left whole
For the vinaigrette, combine the vinegar and mustard in a blender and pulse to combine. With the blender running, slowly add the oil, in a thin stream, to form an emulsion. Season with salt and pepper to taste.
For the salad, heat your barbecue or stove-top grill to high. Cut the cornbread into 1-inch wide strips and brush the cornbread strips lightly on all sides with the olive oil. Brush the onion slices and the radicchio quarters with olive oil as well and season with salt and pepper.
Grill the corn bread, just until grill marks appear, about 1 minute per side. Grill the onion slices until tender and golden, about 5 minutes per side. Grill the radicchio until just beginning to wilt, about 1 minute total.
Cut the grilled cornbread into 1-inch cubes and roughly chop the grilled onions. Combine the cornbread cubes and grilled onions with the remaining ingredients, add vinaigrette to taste, toss gently and serve.
OLIVE OIL CAKE WITH 7-MINUTE CURD
3 large eggs, beaten
2 cups granulated sugar
12 ounces extra virgin olive oil
10 ounces milk
2 ounces orange liqueur
2 ounces fresh orange juice
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
4 ounces blanched almonds, finely chopped
Garnish: Powdered sugar
Preheat oven to 350°F. Butter a 10-inch cake pan.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice and lemon zest. Sift together the flour, baking soda, baking powder and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.
Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool completely. Run a knife around the edges to remove the cake and place it on a serving platter. Sprinkle with powdered sugar and serve with the Curd.