Friday, March 16, 2007

Yet another use for little-visited blogs: Recipes!

I've been experimenting a bit lately and thought I'd put here a few recipes that have worked well. It beats leaving them on the hard drive until a catastrophic crash. We'll start with last night.

I brought home a mess of strawberries from the Freshman Strawberry sale at school (for two people, half a flat is definitely a mess -- not a half-mess, a whole mess). They smell very ripe and on the verge of going bad. They are, sadly, not local, but shipped up from Florida. So despite their smell, they are very hard and not very sweet. Be that as it may, I knew we needed to use some. We also have a hefty supply of spinach, so I figured it was time for a salad.

I've made berry vinaigrettes before for other sorts of salads (berries, white balsamic, sweeten to taste, stick blend till pour-able; toss with olive oil on the salad). But berry vinaigrette on a berry and greens salad seemed like too little variation. So I went searching for a different dressing. Some of the ingredients I found recommended seemed verrrrry odd. Nevertheless, it came out quite tasty. Here's what we had:

Salad
  • 10-12 oz. spinach, washed & large stems removed
  • ~2 oz. goat cheese, tossed into the spinach to evenly coat the leaves
  • 1.5 cups whole strawberries each, sliced after measuring
  • 1.5 hard-boiled eggs each, sliced
  • pecan pieces, toasted (2 minutes in our convection toaster oven does the trick)

Dressing
  • 1/2 c. sugar
  • 1 tbsp. minced onion
  • 1 tbsp. poppy seeds
  • 1/4 tsp. paprika
  • 1/4 tsp. Worcestershire sauce
  • 1/2 c. light olive oil
  • 1/4 c. red wine vinegar
  • 1 tbsp. balsamic vinegar
Stick blend to a smooth emulsion

I know it sounds odd, but trust me on this one. It's quite tasty.

1 comment:

Dogwood Dell said...

The dressing is similar to the one we use for our spring salads with fresh strawberries.

May have to try yours!