Tag Archives: salad

Ultimate Summer Salad .::. Healthy Cooking with your Friendly Italians Episode 34

Jim Bero shows you how to make a delicious summer salad and a pair of cold soups that will keep you full and refreshed during the hot summer days ahead.

SHRIMP LOUIS

ENRICO CARUSO WOULD ORDER THIS DISH AT THE OLYMPIC CLUB IN SEATTLE, IT ALSO BECAME A SPECIALTY OF THE ST. FRANCIS HOTEL IN SAN FRANCISCO WE ALSO ENJOYED SPRIMP LOUIS AT SCOMA’S ON FISHERMAN’S WARF

DRESSING

IN A MIXING BOWL, MIX 1 CUP LIGHT MAYONNAISE,1/3 CUP CHOPPED SUN-DRIED TOMATOES, 1/4 CUP 2%MILK, 2 TABLESPOONS CHOPPED CHIVES,
1 TABLESPOON LEMON JUICE, 1/2 TEASPOON TOMATO PASTE. 1/4 TEASPOON WORCESTERSHIRE SAUCE, SALT AND PEPPER TO TASTE

ADD DRESSING TO MIXTURE OF 1 POUND OF COOKED SMALL SHRIMP 1 CUBED AVOCADO, 1/4 CHOPPED CELERY
SERVE ON BED OF LETTUCE
GARNISH WITH RADISH, HARD BOILED EGGS. COOKED ASPARAGUS, COOKED BROCCOLI, AND SHAVED CARROTS

WATERMELON SALAD
WITH TOMATO, CUCUMBER AND FETA CHEESE

MIX IN A BOWL:
2 CUPS OF ARUGULA
2 CUPS OF CHERRY TOMATOES CUT IN HALVES
2 CUPS WATERMELON CUT INTO 1/2 INCH PIECES
1 CUP DICED FETA CHEESE
1/4 CUP BASIL CHOPPED

ADD: VINAIGRETTE DRESSING

2 TABLESPOONS OF OIIVE OIL
2 TABLESPOONS LEMON JUICE
1/4 TEASPOON SALT AND PEPPER

GAZPACHO SOUP

IN A FOOD PROCESSOR, PUREE, 3 PEELED, CORED AND SEEDED TOMATOES
YOU CAN SUBSTITUTE CANNED PETITE CUBED TOMATOES
1/2 CUP ROASTED RED PEPPERS, 1 CHOPPED CELERY STALK, 1 TEASPOON DRIED DILL,
1 TEASPOON WHITE OR RED WINE VINEGAR, SALT AND PEPPER TO TASTE

CHILL, SERVE WITH STORE BOUGHT OR HOME MADE GARLIC CROUTONS
GARNISH WITH CHOPPED PARSLEY OR CILANTRO
*YOU CAN ADD TABASCO FOR SPICER FLAVOR

COLD CUCUMBER SOUP

HEAT 1 TABLESPOON BUTTER IN A LARGE PAN, ADD 3 PEELED, SEEDED AND GRATED CUCUMBERS
1 SLICED LEEK, 1/4 CUP CHOPPED ONION, COOK OVER LOW HEAT FOR 3 MINUTES
ADD :1 TABLESPOON OF FRESH MINT, 1 TABLESPOON OF FRESH DILL, 1 BAY LEAF,
1 PEELED,CUBED RUSSET POTATO, COOK FOR 10 MINUTES
ADD: 1 TABLESPOON FLOUR , COOK 1 MINUTE,
ADD : 3 CUPS OF CHICKEN STOCK, 1 TEASPOON SALT, LOW HEAT FOR 20 MINUTES
LET COOL , REMOVE BAY LEAF AND PUREE
ADD 1 CUP LIGHT CREAM OR CREAM FRESH. 1/2 JUICE OF 1 LEMON, 1 TABLESPOON HONEY , PEPPER TO TASTE
REFRIGERATE OVERNIGHT, SERVE COLD
*LESS FATTENING LIGHT CREAM, MIX 3/4 CUP NO FAT CREAM CHEESE AND 1/4 CUP SKIM MILK /MIX IN A BLENDER

Bero’s Easter Dinner .::. Episode 28

This week, see what the Bero’s are making for Easter Sunday and learn to make a delicious, fresh spring salad with oranges and asparagus. Also, a review of Finger Lakes Tea Company and the Dim Sum they serve at the outlet mall in Waterloo.

EASTER SALAD
orange, olive, fennel on a bed of escarole and arugula

Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
pepper, dried dill and mint
1 tablespoon red wine vinegar
Pinch of sugar & salt to taste

Mix in a metal bowl
washed and chopped escarole and arugula, 4 oranges ( rind removed) into 1/4 inch slices, 1 red onion thinly sliced
1 fennel bulb thinly sliced
Place on a large flat salad plate and top with kalamata olives, crumbled feta, cooked black beans lentils. or garbanzo beans and serve

ROAST BONELESS LEG OF LAMB WITH LEMON ROASTED POTATOES

5 pound boneless leg of lamb, rub with olive oil and dijon mustard
Mix: 2 tablespoons of soy sauce, 1 teaspoon dried rosemary, 1 teaspoon dried thyme and 1 teaspoon of garlic powder
salt and pepper to taste
Sprinkle mixture over the lamb
Wrap in plastic wrap and refrigerate over night
2 hours before roasting , remove plastic.
Place on a roasting rack, let sit for 2 hours at room temperature

POTATOES
Mix: 4 pounds yukon gold potatoes, peeled and cut into quarters, 2 lemons cut into quarters,
1 head of garlic cut in half,1 tablespoon lemon juice, 1 teaspoon of dry rosemary
Place potato mixture in a roasting pan push to side of pan
Make room for lamb and rack in the center,bake at 350 degree for 11/2 to 2 hours ( internal temperature 130 degrees
Let lamb sit for 20 minutes
Slice and serve with lemon potatoes

RICOTTA CHEESE CAKE
Easter desert from Campania

Line a sieve with cheese cloth, set over a bowl.
Add 31/2 cup of ricotta cover with plastic, drain in refrigerator overnight
In a large bowl whisk to pale 5 egg yolks, 3/4 cup of sugar
Add: drained ricotta, zest of 1 orange and zest of 1 lemon
Add 1/2 cup heavy cream, 1/4 teaspoon of cinnamon, 2 teaspoons of vanilla extract, pinch of salt
Fold in 1/2 cup golden raisins that have been soaked in 3 tablespoons rum for 2 hours
Beat 3 egg whites to firm peaks, gently fold into ricotta mixture
Grease a 8 inch spring form pan with softened butter, sprinkle with panko bread crumbs to coat pan, shake off excess.
Add ricotta mixture, bake in preheated 375 degree oven for 1 hour and 10 minutes, until top is golden.
Let cool, serve at room temperature
Serve with fresh fruit ( strawberries or blueberries).

SEMOLINA AND ESCAROLE SOUP
from the province of Pulgia

Heat: in a large pot, 2 teaspoons butter, 2 cups sliced scallions 2 cups cleaned and chopped escarole, salt and pepper to taste
cook for 3 minutes
Add: 6 cups of hot chicken stock, bring to boil and add very slowly 1 cup of semolina stirring continually.
cover, simmer for 20 minutes
Add : 1 can of drained cannelini beans
Heat for 3 minutes
Serve topped with grated parmesan and a sprinkling of olive oil.

Two Summer Salads .::. Episode 12

This week, two salads to freshen up your days during the dog days of summer. First, a Watermelon & Arugula Salad that brings the ying and the yang. Second, a savory Ceaser Salad where Jim cooks the romaine, although Marilyn prefers it cold. You decide which is better!

WATERMELON-FETA SALAD

Whisk together 1 tablespoon of white wine vinegar, 3 tablespoons of extra virgin olive oil
season with salt and pepper. Mix baby arugula, one sliced red onion,cubed watermelon,crumbled feta, chopped calmata olives and dried oregano
Add dressing and toss

GRILLED CAESAR SALAD

Mash 1 clove of garlic with a pinch of salt, add 4 mashed anchovies place in a bowl
Add 1 egg yolk, 2 tablespoons lemon juice, dijon mustard to taste and whisk
Whisk in 1/2 cup of olive oil, add 1 cup parmesan and freshly ground pepper

Grill sliced Italian semolina bread 1 minute per side, drizzle with olive oil and tear into pieces
One head of Romaine lettuce, slice into quarters lengthwise, toss with oil salt and pepper
Grill cut side down for 2 minutes turn and grill for another minute, slice into 2 inch lengths

Serve with dressing, cherry tomatoes, torn bread and chopped hard boiled eggs.

CHICK PEAS, TOMATO AND MOZZARELLA SALAD

Mix in a bowl 1 can of chick peas, 11/2 cups of cherry tomatoes quartered,1 cucumber seeded and chopped, 1/2 cup mozzarella cut in 1/2 inch cubes
1/4 cup chopped red onion, 2 tablespoons chopped parsley, set aside
Mix 1 tablespoon lemon juice, 1/2 teaspoon of Goya Adobo seasoning, 1/4 cup of oil olive,
add to chickpea mixture,
Add 2 cups of cooked short cut pasta such as shells, farfalle,orecchette, or fusilli
Mix and serve