Post by kickingfrog on Jul 2, 2012 9:11:10 GMT
Michelle Obama's White House Kitchen Garden recipes
The Observer, Sunday 17 June 2012
Summer chopped salad
...You can find Cajun spice mixture in the spice aisle of your favourite grocery store. Any variety works here. If you don't love tarragon, substitute parsley, cilantro [coriander], or dill.
SERVES 4-6
For the salad
fresh corn kernels 125g
salt and freshly ground black pepper
green beans 225g, trimmed
assorted summer lettuces, such as Bibb [butterhead], romaine and red leaf 450g, well washed and dried
cucumber ½, peeled and cut into 1cm cubes
mild radishes, such as breakfast radishes 2, trimmed and thinly sliced
ripe tomato 1, cut into 1cm cubes
pepper ½, cut into 1cm cubes
spring onions (white part only) 3-4, chopped
For the pecans
pecan halves 75g
honey 1 tbsp
brown sugar 1½ tsp
melted unsalted butter 1½ tsp
Cajun spice mixture ½ tsp
For the dressing
white wine vinegar 60ml
lemon juice of 1
shallot 1, minced (about 1 tbsp)
fresh tarragon leaves 1 tbsp, chopped
extra virgin olive oil 120ml
salt and freshly ground black pepper
Make the salad. Spray a large skillet with cooking spray. Heat the pan over a medium-high heat and add the corn kernels. Cook, stirring constantly, for about 5 minutes, until the corn is brown in spots. Season with salt and pepper and set aside.
Bring a medium saucepan of salted water to the boil. Add the green beans and cook for 1-3 minutes. Be sure that you don't overcook them – they should still be a little bit crisp. Remove the beans with a slotted spoon and place in a bowl of iced water. Drain, pat dry and slice into 2.5cm pieces. Set aside.
Make the pecans. Preheat the oven to 120C/gas mark ½. Line a rimmed baking sheet with foil and spray the foil with cooking spray. In a small bowl, toss together the pecans, honey, sugar, melted butter and Cajun spice mixture. Place on the prepared baking sheet. Bake for 30 minutes, tossing the nuts every 10 minutes, until fragrant and caramelised. Set aside to cool.
Make the dressing. In a small bowl, combine the vinegar, lemon juice, shallot and tarragon. Slowly whisk in the olive oil. Season to taste. In a large mixing bowl, place the salad greens, cucumber, radishes, tomatoes, pepper, green beans, corn, scallions [spring onions], and spiced pecans.
Pour the dressing over the salad and toss lightly. Serve immediately.
White House chef Cris Comerford
The Observer, Sunday 17 June 2012
Summer chopped salad
...You can find Cajun spice mixture in the spice aisle of your favourite grocery store. Any variety works here. If you don't love tarragon, substitute parsley, cilantro [coriander], or dill.
SERVES 4-6
For the salad
fresh corn kernels 125g
salt and freshly ground black pepper
green beans 225g, trimmed
assorted summer lettuces, such as Bibb [butterhead], romaine and red leaf 450g, well washed and dried
cucumber ½, peeled and cut into 1cm cubes
mild radishes, such as breakfast radishes 2, trimmed and thinly sliced
ripe tomato 1, cut into 1cm cubes
pepper ½, cut into 1cm cubes
spring onions (white part only) 3-4, chopped
For the pecans
pecan halves 75g
honey 1 tbsp
brown sugar 1½ tsp
melted unsalted butter 1½ tsp
Cajun spice mixture ½ tsp
For the dressing
white wine vinegar 60ml
lemon juice of 1
shallot 1, minced (about 1 tbsp)
fresh tarragon leaves 1 tbsp, chopped
extra virgin olive oil 120ml
salt and freshly ground black pepper
Make the salad. Spray a large skillet with cooking spray. Heat the pan over a medium-high heat and add the corn kernels. Cook, stirring constantly, for about 5 minutes, until the corn is brown in spots. Season with salt and pepper and set aside.
Bring a medium saucepan of salted water to the boil. Add the green beans and cook for 1-3 minutes. Be sure that you don't overcook them – they should still be a little bit crisp. Remove the beans with a slotted spoon and place in a bowl of iced water. Drain, pat dry and slice into 2.5cm pieces. Set aside.
Make the pecans. Preheat the oven to 120C/gas mark ½. Line a rimmed baking sheet with foil and spray the foil with cooking spray. In a small bowl, toss together the pecans, honey, sugar, melted butter and Cajun spice mixture. Place on the prepared baking sheet. Bake for 30 minutes, tossing the nuts every 10 minutes, until fragrant and caramelised. Set aside to cool.
Make the dressing. In a small bowl, combine the vinegar, lemon juice, shallot and tarragon. Slowly whisk in the olive oil. Season to taste. In a large mixing bowl, place the salad greens, cucumber, radishes, tomatoes, pepper, green beans, corn, scallions [spring onions], and spiced pecans.
Pour the dressing over the salad and toss lightly. Serve immediately.
White House chef Cris Comerford