Christmas Tree Fruit Salad Bowl 5.5

Christmas Tree Fruit Salad Bowl 5.5 in. The Christmas Tree Fruit Salad Bowl 5.5 in. is part of Spode's Christmas Tree pattern. Dishwasher and Microwave Safe.
Spode china has a remarkable history
Spode Christmas Tree Individual Fruit/Salad Bowl(s) 5.5" - Bowls.

Spode Christmas Tree Fruit Salad Bowl - 1512429 - Product.
Spode Christmas Tree Fruit Salad Bowl - 1512429 Overview, Features, and Description
Details
Brand: Portmeirion USA
Product or Part Number: 1512429
Product Dimensions: 5.5 inches x 5.5 inches x 2.8 inches; 14.4 ounces
Product Weight: 4 pounds
Rank in Category: 127,802

Technical Details
Set includes 4- 5.5"bowls
Made of highest quality earthenware
Dishwasher and microwave safe
Guaranteed against manufacturer defects.


sumber dari: southtytersre1984.blogbaker.com

Shaved Artichoke and Mushroom Salad

Ingredients

• 2 large artichokes
• 1 lemon, halved, for rubbing on the surface of cut artichokes
• 2 - 4 large white mushrooms (you want roughly the same quantity of sliced mushrooms as you have sliced artichokes)
• 1½ teaspoons freshly squeezed lemon juice (or to taste)
• 1½ tablespoons extra virgin olive oil (or to taste)
• 2 teaspoons chopped parsley (Italian works best, but use the curly if you prefer)
• salt to taste
• freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan cheese (cheese should be well packed into cup before measuring)

Procedure

1. For each artichoke, cut off stem and discard; rub the cut spot with lemon half to prevent discoloration.  With a sharp knife, cut off the top inch or a bit more of the artichoke.  With your fingers, bend back the outer leaves and snap them off close to the base of the artichoke.  Keep doing this until you reach inner leaves that are yellowish with pale green tips.  At this point, cut the leaves off again until they’re roughly flush with the top of the artichoke bottom.  Pull out any remaining leaves (there will be some purple ones) and with a spoon (or melon-ball cutter), scoop out the fuzzy choke.  Rub all cut surfaces with lemon half.  Using a paring knife, trim any fibrous parts from the base (when you snap off the leaves, a bit of stem remains).  Again, rub all cut surfaces with lemon half.
2. Rinse any dirt from the mushrooms and wipe dry.  Cut off the stems.  With a sharp knife or vegetable slicer (or mandoline — be careful you don’t cut your fingers!) slice (shave) the mushrooms as thinly as possible.  Place in a medium-sized bowl, and toss with half the lemon juice.
3. Now slice (shave) the artichokes as thinly as possible with a knife, vegetable slicer, or mandoline.  Add to the mushroom slices, add the rest of the lemon juice, and toss to coat.
4. Add half the olive oil, and toss.  Add the chopped parsley, salt and pepper to taste, and the rest of the olive oil.  Toss to combine.
5. Add about ¾ of the grated Parmesan cheese and toss.  Taste again, and adjust seasoning if necessary.
6. Plate, and add a sprinkling of the remaining Parmesan cheese to each serving as garnish.  Serve immediately.

sumber dari: kitchenriffs.com

How to Roast and Skin Peppers

Roasting Over a Flame

To roast peppers over a flame, hold the pepper over the fire (you can use a skewer or tongs), turning to char the skin on all sides.
Once the pepper is blackened, rub or scrape off the charred skin and discard the seeds. The roasted pepper will be more flavorful if you don't rinse it with water.



sumber dari: moroccanfood.about.com

Cooked Slaouia Salad

Ingredients:

• 1 kg (about 2 lbs.) bottle gourds, peeled, cleaned and cut into tiny cubes
• 3 tablespoons vegetable oil
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon hot paprika
• 2/3 cup water
• -------------------------------
• 1 1/2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 or 2 cloves garlic, pressed
• 1/4 teaspoon cumin

Preparation:

Place the cubed bottle gourds into a large saucepan with the oil, salt, paprika, and water. Cover, bring to a simmer, and cook gently for 12 to 15 minutes or until the bottle gourds are tender.
Gently stir in the lemon juice, parsley, cilantro, garlic and cumin. Continue simmering over low heat until the liquids are absorbed. Taste and adjust the seasoning.
Allow to cool a bit before serving, or chill and serve cold. The salad can be eaten as a dip with Moroccan bread, or served with a spoon.

sumber dari: moroccanfood.about.com

Susan's Chicken Salad

Susan's Chicken Salad

• 2 cups cooked, cubed chicken breast
• 1 cup chopped celery
• salt and pepper to taste
• 1 Tbsp. fresh lemon juice
• 1 cup grapes, halved
• 1/3 to 1/2 mayonnaise
• toasted slivered almonds

Carefully mix chicken breast, celery, salt, pepper and lemon juice together. Add grapes and gently mix in mayonnaise. Serve on a bed of finely shredded romaine. Sprinkle toasted almonds on top. Garnish with fruit, or tomatoes and black olives are nice too. This salad is also delicious tucked in a croissant!



sumber dari: singingwithbirds.com

Some people like to daub a bit of olive oil

Notes

• I like the bite of garlic in this dish, but if you want something more subtle, substitute shallot — say 2 teaspoons, minced finely. 
• If you want to serve a hot dressing with this salad, here’s how:  Mix up the vinaigrette as usual.  Cook the bacon as directed in Step 3, but don’t remove from the pan — just set it aside.  When you’re ready to serve the salad, reheat the pan with the bacon and add the vinaigrette.  Heat until it begins to simmer, then scrape the vinaigrette and bacon pieces into the salad greens (Step 5) and toss.  Some people also like to add the croutons to the bacon pan when they’re heating the dressing.
• Alternatively, you could just add the mustard, vinegar, oil, and garlic to the hot bacon fat and whisk to form an emulsion as the ingredients heat.  Make sure you taste to adjust seasoning (but be careful — the fat will be hot).
• Adding mustard to the vinaigrette helps form an emulsion, in addition to providing great flavor.  In fact, it’s the mustard that allows you to make the dressing by shaking it up — oil and vinegar wouldn’t combine well otherwise. 
• If you prefer, you can make the dressing the traditional way:  Whisk the mustard and vinegar together, then whisk in the oil drop by drop.
• If you don’t want to poach the eggs ahead of time, just do it as you’re mixing the salad.  Start the water in Step 2, then add the eggs to the barely simmering water 4 minutes before you’re ready to plate the salad (that’s how long they take to poach).  Remove the poached eggs with a slotted spoon, drain for a few seconds on a towel, then add to the salad plates.
• Some people like to daub a bit of olive oil or salad dressing on the poached egg after they plate it, to give it a bit of a shine.
• Others like to add a few snips of chives or another herb for additional garnish.  Not necessary, IMO, but you may disagree.
• I’ve seen main-course versions of this salad that use sausage in addition to the bacon and egg (maybe a quarter pound per person).  If you go that route, I’d recommend using a flavorful smoked sausage like kielbasa — just sauté it until it’s warmed through and then add to the salad.

sumber dari: kitchenriffs.com

Strawberry-Spinach Salad

Strawberry-Spinach Salad

• 1 bag snipped fresh spinach
• 1 head of romaine, washed, dried, and torn into bite size pieces
• 12 sliced strawberries
• 2 sliced fresh oranges
• 1 bunch of sliced green onions, (some of the green tops too)
• 2 tsp. butter
• 4 tsp. brown sugar
• 1 cup slivered almonds

Orange Delight Dressing:

• 1/2 cup rice vinegar ( I like seasoned rice vinegar)
• 1/2 cup sugar (or sugar substitute like stevia, I use about 1/2 dropper-full)
• 2 Tbsp. frozen orange juice concentrate
• salt and pepper to taste
• 1 cup canola oil

In a saucepan saute melted butter and add brown sugar. Stir almonds constantly to toast and sugar coat. Be careful they will burn! Cool on parchment paper. Prepare greens and place in a in a large salad bowl. Add strawberries, oranges, green onions. Just before serving toss with dressing and garnish with almonds before serving.

"Ah-ha": This salad is fabulous topped with sliced, grilled chicken or a grilled salmon fillet. Serve it with a luscious potato-knot-roll (recipe coming soon!) and a scoop of sorbet for a easy, light luncheon.

Wishing you a berry-good week! 

sumber dari: singingwithbirds.com