Farmer's Market Salad with Shrimp, Basil Citrus-Honey Vinaigrette, and Herbs de Provence Croutons

Like most of you, I woke up Saturday morning to the devastating news about Anthony Bourdain. I was shocked and saddened to say the least. I immediately thought of the food blogging community and knew this would have a huge impact, but I mostly thought of my best blogging friend, Deb of Kahakai Kitchen. Deb is a much bigger Bourdain fan than me. Over in Hawaii, Deb was sound asleep with no knowledge of the sad news that awaited her.
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Hours later Deb and I messaged about the news. Our hearts went out to Bourdain's family and friends, but our hearts also went out to our current I Heart Cooking Clubs chef Eric Ripert, not only because Eric and Anthony were best friends, but also because the news outlets were reporting that it was Ripert who found Bourdain. I couldn't imagine finding any of my friends that way.

It was then we decided to honor Bourdain, as well as Ripert and Bourdain's friendship, with a special theme at I Heart Cooking Clubs next week, For A Friend.  If anyone would like to join in with a dish to honor Anthony Bourdain, please do so. Your dish doesn't have to be specific to any chef or theme. Your recipe can be anything that speaks to you. A comforting dish. A dish inspired by a story or an adventure. A unique one-of-a-kind dish, like Bourdain. It can be anything, For A Friend.

If you would like to participate in our special theme at I Heart Cooking Clubs, please click on the link to IHCC in this post. It will redirect you to our site where you can link your dish, and a picture, to our post and also see the dishes others share.

I urge everyone to continue discussing mental health and suicide. These issues are simply not discussed enough. If you, or a friend are suffering, please know that you are important, you are loved, and you make a difference. Please call 1-800-273-8255, 24/7 for help.

I'll end with my favorite Bourdain quote, and one I tend to live my life by, "Move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else's shoes or at least eat their food. Open your mind, get up off the couch, move. - Anthony Bourdain

Farmer's Market Salad w/ Shrimp, Basil Citrus-Honey Vinaigrette, and 

Herbs de Provence Croutons

Recipe Adapted from Avec Eric

by Eric Ripert

Serves 2

1 lemon, zested and juiced

1 lime, zested and juiced

1 tablespoon honey

1 teaspoon Dijon mustard

salt and black pepper, to taste

6 tablespoons canola oil

1/2 cup fresh basil, sliced into ribbons

3 - 4 cups fresh lettuce

1/2 pound shrimp

teaspoon olive oil

1 clove minced garlic

sliced cucumber

sliced tomatoes

 2 slices of country bread

2 tablespoons butter

1 tablespoon Herbs de Provence

For The Dressing: Whisk the lemon zest and juice, lime zest and juice, honey, and mustard in a bowl and season to taste with salt and pepper. Slowly drizzle in the canola oil while whisking constantly until completely emulsified.  Add the basil and whisk. Set aside so the flavors can meld.

For The Shrimp: Preheat oven to 400F. In a skillet, or baking sheet, toss the shrimp with one teaspoon olive oil and one clove of minced garlic. Bake at 400F for about 8-10 minutes. (You can arrange the shrimp on a skewer if you like).

For the Croutons: Cut two slices of country bread into cubes. Melt two tablespoons butter and add in about 1 tablespoon Herbs de Provence. You can either toast the croutons in the oven with the shrimp or toast the croutons on the stovetop. I made my croutons on the stovetop over medium heat until the bread was toasty on all sides. It took less than five minutes. Allow to cool.

To Assemble The Salad: In a large bowl, toss the salad with the desired amount of dressing. I added sliced cucumbers and cherry tomatoes, but you can add whatever you like. Any kind of olive would be especially nice with this salad. Arrange the salad in a bowl, decorate with homemade croutons and shrimp. Drizzle the shrimp with a bit of the dressing, both for looks and taste. Serve immediately!

Follow This Link To IHCC

Tagliata {Italian Steak Salad}

Tagliata, otherwise known as Italian Steak Salad, is an ultimately satisfying salad with rich and luxurious filet, fresh leafy greens, the bright pop of cherry tomatoes, and cheesy curls of Parmesan  tossed in a light and refreshing lemony garlic dressing. It's quite simply a flavor explosion!

This time of year I like to make things that either require no cooking or very minimal cooking. I find it way too hot to be standing over a stove stirring away. Here you simply sear the steaks on both sides and you're all set. The rest is a matter of assembling ingredients.

This is a delightful salad that hits all the right notes and is pleasing on both the eyes, and taste buds. You simply can't go wrong with this one!

Tagliata {Italian Steak Salad}

Adapted from A Change of Appetite

by Diana Henry

Serves 4

2 (10oz tenderloin steaks), fat removed

2 garlic cloves, unpeeled

4 cups mixed greens of your choosing

olive oil

salt and pepper, to taste

1/4 cup extra virgin olive oil

2 sprigs of rosemary

1 strip of lemon zest, plus juice of 1/2 lemon

1-1&1/2 ounce of Parmesan, shaved

You need to work fast for this recipe. Get your steaks to room temperature. Bash the garlic cloves with the side of a knife and put the salad greens in a wide, shallow bow.

Heat a heavy skillet until really hot, add a thin film of regular olive oil, and heat until the oil is just beginning to smoke. Season the steaks all over and saute for about 2 and a half minutes in total, turning every 20 seconds so they cook evenly. Put the steaks on a warm plate, cover with foil, and let rest.

There won't be much oil in the pan, but whatever there is, pour it out. Don't wipe the pan: there's flavor in it. Add the extra virgin oil to the pan and set it over medium heat. Thrown in the garlic, rosemary, and lemon zest. Let the flavorings meld in the oil for three minutes, then add the lemon juice.

Cut the steaks into slices about 1/4 inch thick. Strain half the dressing in the pan through a strainer onto the greens in the bowl. Spread the steak and Parmesan over the greens, too, then strain the rest of the dressing over the top. Sprinkle more salt over the whole dish along with a good grinding of black pepper and serve immediately.

Monthly Featured Chef: Diana Henry

Every Sunday @ Kahakai Kitchen

A Salad of Lettuce, Peas, and Ham with Creamy Dressing

So I'm driving down the road holding a tablespoon of mustard. Dijon mustard to be exact.  Can't really do that with a straight face so I'm shaking my head and laughing a little.  What a sight I must be driving home in my workout clothes, sweat dripping down my face, holding a heaping tablespoon of mustard in my hand.  All in the name of saving myself a trip to the store. 

I borrowed a tablespoon of Dijon from my friend Gina when I dropped her off.  She offered to give me the whole bottle and I should've taken it, but I said "I only need like a tablespoon."  A minute later, she comes back out with a heaping tablespoon of Dijon mustard and we're both cracking up in her driveway.  Life is full of silly little things.  Laugh whenever you can.

I walked in the house with my mustard and started on the salad dressing immediately.  A creamy dressing of Dijon mustard, champagne vinegar, olive oil, heavy cream, salt, lots of black pepper and pretty green flecks of parsley.  Dressing with heavy cream....you know that's good stuff!

Then it came time to put the salad together and we're talking lots of deliciousness.  Soft butter lettuce with warmed peas, savory bites of ham, buttery homemade croutons, and shards of really good farmhouse cheddar.  Pour that creamy dressing on and you're talking one incredible, satisfying, and totally crave-worthy salad.

A Salad of Lettuce, Peas, and Ham 

with Creamy Dressing

Adapted from Tender

by Nigel Slater

Serves 4

For the Salad

8 ounces cooked ham

1-1/4 cups shelled fresh peas

3 thin slices white bread

about 3-4 tablespoons butter

a head of large, soft-leaved lettuce

5 oz. Deep-flavored/farmhouse cheddar cheese

Creamy Dressing

2 teaspoons Dijon mustard

Champagne/White Wine Vinegar

3 to 4 tablespoons Olive Oil

2 to 3 tablespoons heavy cream
salt, to taste and lots of black pepper

a handful of flat-leaf parsley leaves

To make the dressing:  Mix the mustard, vinegar, and olive oil with a small whisk, then stir in the cream.  Coarsely chop the parsley leaves and add them.  Season with salt and black pepper.

To make the salad: Shred the ham into large bite-sized pieces.  Cook the peas briefly in deep, lightly salted water, then drain.  Tear the bread into small pieces.  Fry in a shallow layer of butter in a nonstick pan.  As soon as they are nicely golden, remove to paper towels to drain.  Salt them lightly.  While the bread is cooking, wash the lettuce, separate the leaves, tear them into manageable pieces, and put them in a serving bowl.  Take shavings or shards of the cheese with a vegetable peeler, or knife, and toss them into the lettuce leaves with the peas, golden bread, and shredded ham.  Pour the dressing onto the salad and toss gently.  

 

Theme: Serving Up Salads

Every Sunday at Kahakai Kitchen

Ellie Krieger's Aromatic Beef Stew with Sweet Potatoes

 

If I was asked to name some of my favorite cookbooks, Ellie Krieger's newest cookbook, So Easy, would very likely make my top ten.  It's been a year since I first received the book and to-date I have cooked 23 recipes from it.  The recipes are easy, reliable, and healthy, which is a magical combination if you ask me. 

This Aromatic Beef Stew is a dreamy pot of gloriously scented spices: cumin, cinnamon, and red pepper flakes.  The warm scent of the spices, together with the meltingly tender beef, will have you anticipating dinner in the worse way possible.  Ellie's aromatic beef stew comes alive served over couscous with toasted sliced almonds and parsley as a garnish.  If you are in the mood for a twist on the regular old beef stew, then this is the recipe for you. 

Aromatic Beef Stew with Sweet Potatoes
recipe found on Self.com and in Ellie's cookbook, So Easy
Serves 4  
2 teaspoons olive oil

1 pound stew beef (round or chuck), cut into chunks
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1 pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 2 1/2 cups) *I subbed sweet potato
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 1/2 cups low-sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups cooked whole-wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes

Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan. Add onion; cook, stirring, until translucent, about 6 minutes. Add garlic and ginger; cook, stirring, 1 minute more. Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes. Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

480 calories per bowl, 13 g fat (3 g saturated), 56 g carbs, 8 g fiber, 34 g protein

Notes/Results:  This is such an aromatic, comforting, and satisfying meal.  The combination of cumin, cinnamon and red pepper flakes really heats things up and gives you that warming sensation in the back of your throat.  A very exotic version of beef stew that I would make again.

NOTE: I subbed equal parts sweet potato in place of butternut squash, which seemed to work out just fine.

For Deb's Souper Sundays Event

For Roz's Seasonal Saturday Event