Fire Roasted Pepper And Goat Cheese Caesar Salad

Spray Bottle
Ziploc bag

By: Michel Richard

Ingredients:

• 2 cooked boneless chicken breast
• 14 – 15 full size romaine leaves, rinsed and trimmed, pat dry
• 4 oz. fire roasted red peppers, drained, sliced into strips
• 4 oz. goat cheese
• 2 cloves fresh garlic, minced
• 1 tablespoon oregano, dried
• 1/4 tsp black pepper, ground
• 8 oz. Caesar dressing
• Shredded Parmesan, for garnish
• Gelatin Spray:
• 1 pack knox gelatin (7 grams)
• 1/2 cup water

Directions:

1. Remove goat cheese from refrigeration and allow to soften
2. Prepare chicken breasts by either pan-searing, or grilling, & chilling in advance of assembly of the salad.
3. Dissolve one packet of Knox brand gelatin in 1/4 cup hot water, add 1/4 cup cool water and pour into spray bottle.
4. Place softened goat cheese in mixing bowl with minced garlic, oregano, and pepper. Using a large spoon blend all ingredients into cheese. Place seasoned goat cheese in heavy Ziploc bag.
5. Lay plastic wrap across a clear counter top in 3′ sections, preferably towards one end of the counter. Starting at end of counter, overlap cleaned, trimmed romaine leaves horizontally on plastic wrap. Pat leaves with a paper towel to pick up any extra moisture.
6. Cut away 1 corner from the sandwich bag containing seasoned goat cheese and pipe cheese vertically (top to bottom of leaves) in lines aprox. 3″ apart.
7. Lay red pepper strips vertically in between goat cheese and sprinkle a little black pepper over salad.
8. Spray gelatin mixture over salad making sure to hit all surface areas of the lettuce. Lettuce should appear to glisten, but not look damp. You will not use all of the gelatin mixture.
9. Starting at end of counter begin to lift plastic wrap allowing romaine leaves to start to roll over themselves. Be sure to keep the plastic wrap from rolling up in the romaine leaves while continuing to roll the salad into a tight, even cylinder.
10. Once the romaine leaves have completely rolled around themselves you can allow the plastic wrap to touch the other side. Continue to roll towards end of plastic wrap while increasing tension to compress the salad into a tighter cylinder.
11. Once salad is rolled, twist the ends and place in refrigerator for 24 hours.
12. When ready to serve, cut from the center out to tends in aprox. 1-1/2″ inch sections. This should give you 6 portions.
13. Fan a few pieces of bias cut chicken breast towards rim of plate and place once section of Caesar on plate slightly covering chicken.
14. Using scissors, snip plastic wrap and gently remove from salad. Salad. should retain a nice dial shape.
15. Drizzle your favorite Caesar dressing over top of salad and chicken and garnish with some freshly shaved Parmesan.
16. Salad will blossom open (fill the plate) once the first cut is made.

Stir-Fried Pork Fillets With Hoisin Sauce

Simple Chinese Cooking

By: Kylie Kwong

Ingredients:

• 1lb 4oz pork fillets, cut into 1/4in slices
• 1 small cucumber
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• Marinade
• 3 garlic cloves, finely diced
• 1/4 cup hoisin sauce
• 2 tablespoons malt vinegar
• 2 tablespoons shao hsing wine or dry sherry
• 1 tablespoon light soy sauce
• 1 teaspoon five-spice powder
• 2 teaspoons white sugar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sea salt

Directions:

1. Combine pork with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
2. Using a vegetable peeler, finely slice cucumber lengthwise into ribbons. Set aside.
3. Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated pork and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining pork with all the marinade and stir-fry for 30 seconds. Return reserved pork to the wok with soy sauce and stir-fry for a further minute or until pork is just cooked through and lightly brown.
4. Serve immediately, garnished with reserved cucumber.

Stir-Fried Chicken Fillets With Honey And Ginger

Simple Chinese Cooking

By: Kylie Kwong

Ingredients:

• 1lb 10 oz chicken thigh fillets, cut into 1 in slices
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• Marinade
• 1/4 cup honey
• 2 tablespoons light soy sauce
• 2 tablespoons shao hsing wine or dry sherry
• 2 tablespoons finely diced ginger
• 1 tablespoon oyster sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons five-spice powder
• 1/2 teaspoon sesame oil

Directions:

1. Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinade in the refrigerator overnight.
2. Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserved chicken to the wok with soy sauce and stir-fry for 2 minutes or until chicken is just cooked through and slightly caramelized.
3. Arrange chicken on platter and serve

Sourdough Waffles

Crisp on the outside and fluffy on the inside

King Arthur Flour

Ingredients:

• Overnight sponge
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 tablespoons sugar
• 2 cups buttermilk
• 1 cup sourdough starter, straight from the refrigerator (not fed)
• Waffle
• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

Equipment:

• Waffle iron

Directions:

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temperature overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.