Artichoke and Summer Slaw with Saffron Hollandaise

I’ve been in a hotel for two weeks now due to a flood downstairs at home. I called one of my closest friends and asked her if I could come over and use her kitchen for a recipe I thought of the other night. We went to a local supermarket so I could pick out the ingredients, came back to hers, and then fired off the dish. The result came to be very refreshing and delightful. I’ve always been the one to follow the classic module of uniformity, color, presentation, and freshness. This dish definitely had a flair to it. Let me know how it turns out for you!

 

Recipe

Preparation for Summer Slaw 
red cabbage- 1/2pc. thinly sliced
orange- 1 tablespoon zest, juiced
yellow squash- 1 piece, thinly sliced
baby radish- 5 pieces, thinly sliced
white wine vinegar- 1/4c
greek yogurt- 1/4c
white sugar- 2 Tablespoons

pour in orange juice, sugar, vinegar then whisk
fold on yogurt and mix, then add all ingredients and toss.
place in fridge for 1 hour

Preparation for artichoke
Take one artichoke, cut top off, half, and then with a spoon pull out the choke(the furry inedible part above the heart) and then place in salted boiling water for 20 minutes.
Tip: make sure to add a lot of salt in your water! For any green vegetable that you poach you always want to have a lot of salt to retain the color(clorophyll-green pigment in green veggies). 

Preparation of Saffron Hollandaise

egg yolk- 1pc.
butter- 8oz. melted(no need to clarify)
tarragon- 1 tablespoon finely chopped
saffron- pinch, in 1 tablespoon hot water
lemon juice- teaspoon

bring water to a boil, place metal bowl on top, place egg yolk, add lemon juice, and slowly consistently pour melted butter while whisking rigorously to emulsify. add saffron water, whisk more, then season to taste!

Plate the way you like!

Citrus Quinoa Salad with Endive and Agave Balsamic Dressing

Quinoa seed has been around for a long time, but only in the last 5 years has it really flared up in modern day cooking. I’ve had a lot of dishes that include quinoa, but nothing beats a nice citrus quinoa salad on a summer day. This recipe is bound to bring a smile on your face.

Recipe:

Preparations for Salad

Quinoa- 1 cup, cooked
Red and Orange BellPepper- 1/4c of each fine diced/brunoise
Ciantro- 2 Tablespoons fine minced
Orange- 1 piece, zested, peeled, then diced
Agave Syrup- 2 teaspoons

Fold in all ingredients , let it sit in the fridge for an hour so all the juices soak up. Season to taste.

Preparation for Endive

Endive- 1 piece, cut in half
Salt- to taste

Bring a saute pan to piping hot, add just a tad bit of oil, and for a quick 3 seconds sear the open cut side of both endives then take off immediately. be careful not to overcook for the color of the endive will die out and look pretty ugly and not presentable!

Dressing

Balsamic Vinegar- 1/2 cup
Agave Syrup- 1 Tablespoon
Salt- to taste

In a saute pan with agave and BR, reduce at low heat till the vinegar has a sauce consistency, then cool in a fridge.

Grapeseed oil- 1 Tablespoon
Cilantro- 1 teaspoon, fine minced

Drizzle cilantro grapeseed oil on plate for presentation. you can also put it on your endive once it is plated on dish.

Bon apettit!

oh and ps. check out these wonderful benefits of quinoa!

Eat one cup of quinoa (a single serving size), and you’ll consume:

• 220 calories (70 percent carbs, 15 percent fat, 15 percent protein)
• 40 grams of carbohydrates (13 percent daily value)
• 8 grams of protein (16 percent of daily value)
• 3.5 grams of fat (5 percent daily value with no saturated fat)
• A glycemic load (blood sugar spike) of only 18 out of 250
• 5 grams of fiber (20 percent of daily value)
• 20 percent of daily value of folate (various forms of Vitamin B)
• 30 percent of magnesium daily value (beneficial for people with migraine headaches); 28 percent daily value of phosphorous; iron (15 percent); copper (18 percent); and manganese (almost 60 percent)

Quiche Trio with Arugula Apple Salad

This quiche dish turned out wonderful! Although you might think that quiche is a french classic dish, it originated in Germany. Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, become a custard. This dish is more of a sampler of three different types of quiche accompanied by a fresh tasting salad to balance out a little lightness from savory pies.

Quiche Trio with Arugula Salad Recipe

Whole Milk- 1 cup
Eggs- 1 egg, mixed
Shredded Parmesan Cheese, 1 cup
Bleu Cheese- 1 Tablespoon
Sharp Cheddar Cheese- 1/4cup, grated
Mushroom- 1 oz. sliced thin
Bacon Lardons- 1 oz, cubed
Basil- 1 Teaspoon, Chiffonade
Premade Pie crusts- 3 piece, 3 inch radius

Arugula- 1 cup
Grapes- 4 pieces, halved
Apple- 1/4 piece, thinly sliced
White Balsamic Vinegar- 3 Tablespoons
Paprika- 1/4 Teaspoon
Light Olive oil- 1 Tablespoon
Salt and Pepper- as needed

Preparation for Quiche
Preheat oven to 340 degrees
Mix the whole milk, eggs, and 1/2 cup of parmesan cheese in a bowl. add a pinch of salt.
Fill in every pie 3/4 of the way with the egg mix.
pie 1: put in bleu cheese and bacon to the top of pie
pie 2: put in mushroom and basil to the top of pie
pie 3: put in 1 oz. parmesan cheese and sharp cheddar cheese to the top of pie
Sprinkle the remaining parmesan cheese on top of all three pies and place in the oven for 30-40 minutes.
(tip- poke the center of the pie with a toothpick and see if the eggs are no longer a liquid base to make sure its cooked through)

Preparation for Arugula Salad
Whisk liquids together till emulsified, fold on ingredients, garnish with parmesan cheese.