Are you ready for vine-ripe tomatoes? I know I am, but we’ll have to wait a bit longer. I plan to start my seeds next week following my own advice in Starting Seeds ~ Gardening from Scratch. While it will be a while until I can savor them, here’s a yummy seasonal recipe from Ina Garten’s Barefoot Contessa Foolproof: Recipes You Can Trust cookbook that makes me almost as happy as fresh-from-my-garden tomatoes every time I have it.
Endive, Orange & Roquefort Salad
The Prepara Chef’s Center Cookbook Holder folds flat and can be stashed next to your cookbooks on a shelf.
The vinaigrette makes this salad sing, and the combination of endive and arugula makes a crisp and peppery backdrop for the cheese, orange and apple. The day I made this my local market was out of Roquefort cheese and, while Gorgonzola or Blue cheese makes a decent substitute, replace only if necessary because the Roquefort is special.
Neiman Marcus Cheddar Cheese Biscuits
Remember our post Rounding Up the Recipes? The Neiman Marcus Cheddar Cheese Biscuits recipe that I unearthed from my stash of tear sheets makes a large batch (2½ dozen), and I had plenty leftover from my CAbi show. Since I’m on a Carbon Fast and eating from my freezer and pantry, I pulled out the frozen biscuits so Alison and I could enjoy a lovely working lunch.
Give this salad a try. Don’t fret, before too long we’ll be
filling ourselves with these.
March 24, 2014
- For the Vinaigrette
- 1/2 teaspoon grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1/4 cup good olive oil
- 1 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
- For the Salad
- 2 heads Belgian endive
- 1/2 cup walnut halves, toasted
- 1/4 pound French Roquefort cheese, 1/2-inch-diced
- 1 sweet red apple, unpeeled, cored and medium-diced
- 4 ounces baby arugula
- 1 orange
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
- We used toasted pecans instead of walnuts.
- 2 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup vegetable shortening
- 1 cup (4 ounces) freshly shredded sharp Cheddar cheese
- 1 cup buttermilk
- Parchment paper
- 1. Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly; stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.
- 2. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl; cover and chill one hour.
- 3. Preheat oven to 350. Turn dough out onto a lightly floured surface. Pat or roll dough to 1-inch thickness; cut with a 1 1/2 -inch round cutter, and place on parchment paper-lined baking sheets.
- 4. Bake at 350 for 20 to 22 minutes or until golden brown.
- Unbaked biscuits may be frozen up to 1 month. Bake frozen biscuits as directed for 26 to 28 minutes or until golden brown.