Tomorrow is my work holiday luncheon. Rather than pay $8, I signed up to bring a dish. I’ve been wanting to do a roasted vegetable dish since before Thanksgiving so I decided to make a salad. Garnering inspiration from Eating Well and 101 Cookbooks, I came up with this salad.
1 1/2 lbs red skin potatoes, quartered
2 medium parsnips, cut in to equal sized chunks
1/2 bag baby carrots, halved
3 shallots, quartered
3 golden beets, scrubbed but kept whole
goat cheese crumbles
walnut oil (or canola, keep it mild)
3 tablespoons spicy mustard
1/4 cup cider vinegar
1/4 tsp salt
1/4 tsp pepper (optional: use cayenne pepper or combination)
2-3 tsp balsalmic vinegar or more as desired
Wash and cut vegetables so all are the same approximate size. I prepped each veggie separately and placed them in sections on 2 shallow pans. Toss vegetables with olive oil and a pinch of salt. Roast vegetables in 375 degree oven for 30 to 60 minutes, stirring occasionally. By keeping the vegetables separated on the pans, I was able to remove them as the finished. In my oven, the shallots and carrots finished first, then the parsnips, followed by the potatoes and beets.
As vegetables finish, add to a bowl. For the beets, you will need to remove the skins then cut in to quarters or eighths. Golden beets don’t bleed as much as regular ones so you could peel and slice first. When all vegetables are done, mix well and let cool to room temperature or refrigerate until ready to serve.
To make dressing, mix oil, mustard, vinegars, maple syrup, salt and pepper in a container and whisk or shake well to combine. Alternatively, you could mix all ingredients except oil in the bowl of a blender. Blend at medium speed and slowly drizzle oil in to create a creamy emulsion.
When ready to serve, toss vegetables with 1/4 cup dressing and top with goat cheese crumbles. Best served at room temperature or slightly warmed. I also think that this could be served warm/hot by heating the maple syrup, vinegar, seasonings and mustard over medium heat then combining with the oil right before serving, like a glaze-vinaigrette combination.
You will have leftover dressing- imagine the possibilities! I suspect that some of our leftovers will be reduced in to a lovely glaze for roasted pork loin. Store in the fridge until you decide.
I’ll try to add a picture here later, after its all ready to be presented at lunch. What I can tell you right now, is that my house smells good- maple syrup and roasted shallot smells are wonderful!
Word on the street is that Chris likes my pan sauces. So, when I asked him what he wanted for dinner tonight, I should not have been surprised when he said “something with mushrooms and some sauce.”
Last time I made this, it was more mustardy with some wine white and shallots. I didn’t want to open a bottle of wine for this dish so I decided to go a different direction.
This recipe is based on the idea that you will have cooked chicken in a pan first. Or any meat although I think this sauce is well-suited to chicken breasts and boneless pork chops.
1 cup Water
1 teaspoon Chicken bouillon
1/2 cup Onion, chopped
8 ounce Mushrooms, sliced
1 clove Garlic
1 teaspoon Tarragon, dried
2 tablespoons Dijon mustard
1 tablespoon Maple Syrup
1 tablespoon Flour
1 tablespoon Butter
Cook chicken in a saute pan. Remove chicken and keep warm.
Combine flour and butter by rolling together between 2 pieces of wax paper.
Combine bouillon and water.
Without cleaning pan, add garlic and saute 15-20 seconds. Add onions and stir to scrape up browned bits from bottom of pan. Add mushrooms and a generous pinch of salt.
Cook mushrooms & onions until mushrooms have released most of their water, about 5-7 minutes.
Add 1 tablespoon dijon mustard, tarragon and 1/2 tablespoon maple syrup. Whisk to combine with mushrooms and onions and continue cooking until very little moisture remains.
Add 1 water/broth, 1 tablespoon dijon mustard and 1/2 tablespoon maple syrup. Bring to a boil until liquid is reduced by half.
Reduce heat to low and stir in butter-flour mixture, whisking to melt. Sauce will thicken. Serve over warmed chicken (may return chicken to pan to increase heat and coat).
Makes two generous servings or 4 normal servings.
There was plate-licking so it must have been good.
I don’t really have a recipe, per se, for this dish. And I don’t have any pictures because I was too tired to go get my camera and take pictures.
dijon-type mustard (we used Grey Poupon)
real maple syrup
1 cup chicken or vegetable broth
Drizzle a little olive oil in the bottom of a small saucepan. Heat over medium. Add approximately 1 1/2-2 cloves chopped garlic and 1 chopped shallot (I used both from jars last night). Cook 60 seconds or so, until fragrant. Add 2-3 tablespoons of dijon mustard and 1 tablespoon maple syrup. Whisk to combine. Add 1 cup broth and a 1/2 to 1 teaspoon of honey (optional- depends on your maple syrup). Bring to a boil and reduce to the thickness of your choice.
I can not stress enough how easy and versatile this one is!! Last night, I made this as a thin glaze. You could keep cooking it down to a thicker sauce. You could also make it a basting sauce for baking or grilling. I used it on sauteed chicken (seasoned with a bit of salt, pepper and Italian spices) and onions but you could also make this for pork or shellfish. I don’t think its strong enough to stand up to beef but it would also work on some fish, especially salmon.
We have a new go-to in our house. The buttermilk marinated chicken from last week has made repeat appearances and even received rave reviews from outsiders.
Over the weekend we went up to St. Helen for some campfire action with some friends. Chris went out four-wheeling with the guys. He returned covered in dust and keenly aware of some muscles he didn’t even know he had. I went shopping at the outlet mall in West Branch and returned with new-found appreciation of the messenger bag-style purse I bought in Puerto Rico. (note: did not intend to shop like that but we had to go in to town for internet access so I could post my homework- all in the name of good grades!)
Before we left on Friday, I tossed a few things in a cooler that I knew we’d need to use up. One of those things was the remaining jug of buttermilk. I also mixed up the spices and salt in a plastic bag, guessing on amounts since I didn’t think I needed to be precise. Saturday morning, I mixed the marinade up and marinated the chicken from 11 AM to 7:30 PM. Here is what I have discovered: you can do this marinade for 30 minutes or 30 hours (or even 48 hours) and it will still come out perfect! No panko crumbs to be found at the West Branch Wally World so I used some Italian seasoned breadcrumbs in the cupboard at the trouse (combo trailer-house, use your imagination). As a result, the breading was a little saltier than I prefer but everyone else loved it.