I’m not a big fan of blue cheese unless it’s paired perfectly. This is the pairing for me!
“Figs are the ugly stepsister to the sexier fruits of summer. You don’t see people waxing poetic about these tasty beauties. I have to admit that it took me a long time to appreciate their luscious sweetness and chewy texture but they have moved to the top of my list as one of my favorite new ingredients to experiment with.”
Feeling slightly adventurous? Try this summer salad Recipe from Scaling Back to boost your day!
Combine the balsamic and mustard in a small bowl and slowly drizzle in the olive oil while whisking, season with salt and pepper. In a large bowl combine the greens with the figs and blue cheese, add a few tablespoons of dressing and toss lightly to combine. Sprinkle the hazelnuts over the top and serve.
One thing I learned from this, is what an oblique cut is – Seems like a lot of work when you can just irregularly cut the veggies about the same size?
Cooking with beer is so much fun! I came across this recipe by Chef David Walzog and modified [added too much/bought the wrong stuff!] and stuffed it into my dutch oven.
My method is in green.
Preheat oven to 375 Degrees…
- 2 parsnips, peeled and cut into 1-inch oblique cuts (Used 2 x-large)
- 2 turnips, peeled and cut into 1-inch oblique cuts (Used 1 x-large)
- 2 carrots, peeled and cut into 1-inch oblique cuts (Used 15 baby carrots, halved)
- 2 Idaho potatoes, peeled and cut into 1-inch oblique cuts (Used 2 x-large Russets)
- 1 rutabaga, peeled and cut into 1-inch oblique cuts (Used 1 x-large)
- 10 cloves garlic, peeled (15 cloves, slightly smashed from peeling)
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh oregano, chopped
For the spice mixture:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon Espelette pepper (Used 1 1/2 Tbsp Chili Flake + 1 Tsp. Ground Cayenne Pepper)
- 1 tablespoon kosher salt (Next time will cut in half)
- 4 ounces whole butter, melted (Used 2 sticks)
- 6 ounces stout, such as Guinness (Used 8 oz.)
Place all of the vegetables [and garlic] in a large mixing bowl. Add the melted butter, chopped herbs
and sliced garlic. Season the vegetables with spices, salt and ground black pepper. Add this to an ovenproof baking dish that has a lid. Pour on the stout. Place the lid on the baking dish and put into a 375-degree preheated oven. Allow this to cook for 45 minutes (Stir and recover for 15 min and let rest for 15 min) or until the vegetables are soft.
This is one of the easiest recipes for an impressive appetizer to bring to a party, or if you’re anything like me, you can just eat it on your own!
What You’ll Need:
1 lb, Fresh Sushi Grade Ahi, cut into 1″ cubes
1/2 c. Low Sodium Soy Sauce
1 Bunch of Green Onions, peeled and sliced
1 tsp Fresh Ginger, grated
1 tsp. Powdered Ginger
8-10 Macadamia Nuts, roughly chopped
3 tbsp. Sesame Seeds
1 tbsp. Red Chili Flake
1 tbsp. Sesame Oil
Toast sesame seeds, macadamia nuts, and red chili flake. Let cool.
Combine all ingredients into a large bowl. Cover with saran wrap and chill for 2-3 hours, mixing and tasting at least once. Serve chilled.
Variation: Add cubed avocado just before serving.
Great spa food – girls [and knowledgeable gentlemen] go crazy for this business!
The salad in this picture spent 2 1/2 hours marinating in the fridge ~