Thursday, 15 June 2006

recipes

Chez Bob's Party Caesar

1/2 t salt
1 t coarsely ground black pepper
3 garlic cloves, minced
2 anchovies or 1 t anchovy paste
1 T Dijon mustard
1 egg yolk, coddled
1 1/2 T freshly squeezed lemon juice
1 t Worcestershire sauce
1/3 c safflower oil (or other mild oil)
1 1/2 t red wine vinegar
1 1/2 medium-large heads of romaine lettuce, washed and dried
2 c croutons
1/2 c grated parmesan cheese

Coddle the egg by boiling a pan of water and then dunking the egg in it for about 45 seconds. Reserve the yolk and discard the white.
Add the first eight ingredients to a wooden salad bowl, one at a time. Beginning with the garlic, after adding each new ingredient, use the back of a soup spoon to grind it against the wall of the bowl and blend it with the previous ingredients into a smooth paste. It should take about fifteen seconds of muscle power to blend in each new ingredient. Yes, Caesar salad making will soon be an Olympic sport.
Add the oil and vinegar and blend well.
Just before serving, tear or slice the lettuce leaves into bite-sized pieces and add to salad bowl. Toss thoroughly with dressing.
Add the croutons and cheese, toss again, and serve.
Serves six.

The above is copied exactly from Bob's book, The Surreal Gourmet Entertains. This is the recipe that started Sonya eating salad. I used to make it when we house sat at Grammie and Grandad's.

We also made a great meal for her soon-to-be husband and in-laws, which included a cold strawberry soup.

Strawberry Soup

3/4 c sugar
1 1/2 c water
4 c fresh strawberries, halved (about 700g)
1 1/2 t grated lemon peel
2 t grated orange peel
1/4 c sherry (or orange juice)
4 T whipping cream

Combine sugar and water in saucepan.
Bring to boil on medium heat, stirring occasionally.
Reduce heat to medium low. Simmer for ten minutes. Cool.
Combine next four ingredients in large bowl. Add sugar mixture and stir.
Process in a blender until smooth.
Strain juice into a large bowl. Discard seeds. Chill.
Garnish individual servings with cream and mint sprigs.
Makes 3 1/2 c and serves four.

The soup was delicious. The recipe came from one of Sonya's books; a Company's Coming book about cooking through the seasons. We also served a spinach salad with strawberries and salmon with a cilantro sauce. As we were sitting down we learned that Kevin's mum is allergic to salmon. We hastily changed the plan by dragging something out of the fridge. And her in-laws brought a bottle of lovely wine, but we had no corkscrew! Ah well. Good thing their marriage didn't depend on our dinner.

2 comments:

Kevin & Sonya said...

Sare! I think it was in the Bob cook book... not mine. Was it?
Regardless - thanks for posting.


S.

sarah said...

You check it. The salmon and cilantro sauce was from Bob. The strawberry soup recipe I had copied into my notebook, so it's definitely not from one of my cookbooks. Do you still have that book? It was the one with the flower bouquet in a big hollowed out watermelon.