Iceberg Wedge

Wedge salads were very popular in the 50s and 60s, and they're back!  I'll often order a wedge salad at a restaurant and I'll make them for ourselves for dinner, but until recently I haven't thought of serving them to guests.  But it was time to change all that, and at a recent buffet party, I made small salads and presented them on a platter.  They were a big hit!

To serve 6 as part of a buffet, or to serve 4 as a first course:

One head iceberg lettuce, cored and cut into 6 (4) wedges.  Generously ladle homemade or storebought blue cheese or Roquefort dressing (I use Bob's Big Boy Blue Cheese Dressing, because we're native Californians and that's what we grew up loving!) on top.  Sprinkle on some crumbled blue or roquefort cheese, chopped black olives, grated egg, chopped crispy bacon and cherry tomatoes.  Be generous with all! 

William Hill's Chicken Salad

William Hill's Chicken Salad

I got this recipe years ago at the William Hill Winery in Napa Valley, California's famous wine grape growing region.  Years ago, not only could you meet the winemaker and taste any wine you wanted, they were so happy to see you they also fed you!

3/4 C mayonaise

1/2 t. dried ginger

1/2 t. salt

1 t. curry powder, or more to taste

3 C cubed cooked chicken

1 1/2 C red seedless grapes

1 C celery, chopped

1/3 C chopped green onion

1/2 C chopped roasted pecans

In a large bowl, mix all ingredients.  Chill and serve.  Makes 5 1/2 cups.

I served this during Easter week last year, in the original post, Peep!

Knitionary

Halloumi and Grape Salad

Halloumi and Grape Salad on these gorgeous plates!

Halloumi cheese is firm and salty and common in Eastern Europe.  I think any large cheese shop would probably carry this.  I loved it.

Halloumi and Grape Salad

For the dressing:

4 Tbls. olive oil

Publish Post

1 Tbls. lemon juice

1/2 tsp. sugar

salt and pepper

1 Tbls. chopped fresh thyme or dill

For the salad:

5 oz. mixed greens

3 oz. seedless green grapes

3 oz. sedless black grape

9 oz. halloumi cheese

3 Tbls. olive oil

young thyme or dill leaves to garnish

Thinly slice the cheese.  Heat the oil in a large frying pan.  Add the cheese and fry briefly until golden on the underside.  Turn the cheese and cook the other side.

Arrange salad greens and grapes on a platter.  Top with cheese and pour dressing over.  Garnish with thyme or dill leaves.

Read more: http://knitionary.blogspot.com/2012/09/moroccan-dinner.html#ixzz2dVWoks3V

make your own pimientos, roasting peppers

Making your own pimientos couldn't be easier, and way better than the expensive jars you buy in the store.  When red bell peppers or other mild red peppers are on sale, or if you have a windfall from the garden like I did yesterday, here's what you do:

Bee you tee full.

Slice into large pieces, removing, stem, membrane and seeds.  Place them cut side down on a baking sheet.

Broil on high until black and blistered, 5 or 10 minutes.  Place them in a paper bag, close it up and wait to cool.

When cool, blackened skin removes easily and the peppers will last for a week or two in the fridge, no oil or vinegar necessary.  I didn't think of taking a picture of this until we had eaten most of them.  This is a great start to roasted red pepper soup, great on sandwiches or chopped into just about anything.  And of course makes the best Pimiento Cheese.

Read more: http://knitionary.blogspot.com/2012/09/diy-blt-casual-summer-dinner-party.html#ixzz2dVVBfiYP

California Style Potato Salad

Mom's California Style Potato Salad

Growing up in southern California, my parents threw countless pool parties, and I doubt there was one without mother's potato salad.  Until I got older I never knew there was any other kind.  Now that I know better I love French potato salad with green beans and love a warm German potato salad.  But when I make it,  I always go back to what I ate back on Haskell Ave. and it's still the best.  Fresh dill is the key here.

Lunch, California style.

3 or 4 lbs white rose potatoes

5 ribs celery, chopped

1/2 cup green olives stuffed with pimiento, chopped

1 bunch green onions, sliced fine

4 eggs, chopped

4 dill pickle spears, chopped

2 or more tablespoons fresh dill

2 tablespoons olive or pickle juice

1 tablespoon Dijon style mustard

1 scant cup prepared mayonnaise 

1 tsp. salt

1/2 tsp. pepper

Simmer potatoes in just boiling water until fork tender.  Cool, then slip off skins and remove any eyes.  Cut into large chunks.  This amount of potato salad needs about a cup of sauce.  To a measuring cup, add olive and/or pickle juice, mustard and salt and pepper.  Add mayonnaise to make one cup sauce.  Whisk together and add to potatoes, along with the chopped ingredients.  Mix well adding more salt and pepper to taste if needed.  Refrigerate and serve cold.  Makes 2 quarts.

The gadget above is called the Vidalia Chop Wizard and I love it.

I imagine I use it almost every day now.

 We like the veggies cut fine, and the potatoes in rather large chunks.

Knitionary