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Posts Tagged ‘rice wine vinegar’


1/2 -2/3 whole jicama
2 Gala or other crisp, sweet apples
a little fresh lemon juice
1 large carrot
1/2 head radicchio
3 green onions, green parts only
3/4 cup light mayonnaise
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tbs rice wine vinegar
1 1/2 tsp Dijon mustard
pinch or two granulated sugar
kosher salt/fresh ground pepper
With a very sharp chef’s knife, peel and trim jicama into a cube. Thinly slice in one direction, then turn the cube and cut through the slices until you have about 2 cups of matchsticks.
Core and thinly wedge apples. Slice wedges into matchsticks. Toss with lemon juice to keep from browning.
Peel, trim and slice carrot into matchsticks.
Halve radicchio. Cut out core and shred by slicing thinly along the grain.
Chop onion greens into 3-inch segments. Thinly slice lengthwise.
In a large bowl whisk together dressing ingredients until well combined. Season lightly. Toss in vegetables to coat evenly. Adjust seasoning to taste.
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12 sugar snap peas, julienned
1 celery stalk, julienned
1/2 orange pepper, julienned
2 medium carrots, peeled and julienned
20 3-inch lengths green onion, julienned
100 grams rice vermicelli noodles, cooked and drained
2 cooked chicken breasts (poached or from a roasted chicken)
1 head iceburg lettuce, separated into leaves, cut into 4×6” pieces
As vegetables are julienned, place them on a baking sheet or platter that’s been lined with a damp paper towel. Cover with a second damp towel to keep from drying.
For the Asian dressing whisk together:
1/2 cup sweet chilli sauce
1/4 cup rice wine vinegar
2 tbs soy sauce
2 tbs mirin
1 tbs hoisin
1 tsp sambal oelek
Cup a piece of lettuce in the palm of your hand. Fill with a little of each ingredient. Drizzle with dressing and fold into a wrap.
Cooks note: “Julienne” is a method for cutting vegetables into matchstick-sized and shaped pieces. There’s a good slideshow at goodhousekeeping.com (keyword julienne). Rice vermicelli and the ingredients for the dressing are available in most supermarkets’ Asian sections.

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approx. 2 1/2 lbs mixed, medium (golf ball-sized) beets
(use all purple, or all pale varieties to prevent colour transfer)
2 shallots, peeled, quartered
5 tbs extra-virgin olive oil
8 sprigs thyme
1 stalk oregano, leaves only
2 tbs rice wine vinegar
kosher salt/fresh ground pepper
Scrub beets and trim off tops. Divide onto two large sheets of aluminum foil and drizzle each with a tbs of olive oil. Add shallots, three whole sprigs thyme each, and season moderately with salt and pepper. Wrap into packets and place on the top rack of a heated outdoor grill (or roast in oven) until tender to the tip of a knife; an hour or more.
When done, cool beets and gently rub skins off using paper towels. Discard thyme. Quarter beets and slice shallots and place in a medium bowl. Add the chopped leaves from the oregano and toss with remaining olive oil and rice wine vinegar. Season to taste.

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