I got some carrots in my CSA and decided to make Moroccan Carrot Salad. In a traditional carrot salad you would slice the carrots but these were so thin and delicate I just peeled them and left them whole.
In Switzerland we made a cheese fondue and it was a big hit. Such a hit that there was none left to take a picture of. We made the fondue with raclette cheese and dipped slices of apple, cauliflower florets, bread, sausage, grapes and tomatoes. My nine year old declared that he would eat anything dipped in stinky cheese.
After that we tackled Austria. It has been hard to find food that seems appropriate to serve in a summer tropical climate. In Austria we made an Apple, Potato and Bacon Salad and Bacon Bread Dumplings with Goulash.
This Apple, Potato and Bacon Salad was great, but of course it had bacon in it.
2 Granny smith apples, cored and sliced
2 Yukon Gold potatoes, peeled and cubed, cooked until fork
1 Small onion, sliced
4 Thick slices of bacon,chopped rendered*
1 Tablespoon grainy mustard
2 Tablespoon canola oil (hazelnut oil would be awesome in this)
1 Tablespoon, white wine vinegar (use German Essig if you can
1 Teaspoon chopped fresh thyme
Combine all ingredient while still warm and serve.
The next dish was Goulash and Bacon Dumplings. This was really good. I got the recipe from Wolfgang Puck"s Website His website is really great by the way.
Celery Root is one of my favorite vegetables. It does intimidate people because of its odd, exterior , but it is delicious raw or cooked. Celery Root Remoulade is one of my favorite dishes and it reminds me so much of Paris where it is found on many bistro's menus. I really enjoyed the leftover as a topping on a turkey sandwich.
As most of my readers know I try to use whole, unprocessed, local, organic food in my everyday cooking. But I am not perfect and when I am short on time I will used a prepared food. This salad uses, precut butternut squash and Wholesome Fruit and Nut Medley from Costco, and is the closest I am going to get to Sandra Lee. It is great for Thanksgiving.
1 Package of prepeeled and precut butternut squash
3 Tablespoons extra virgin olive oil
2 Teaspoons chipolte chile powder
1 Teaspoon ancho chile powder
1/2 Teaspoon cinnamon
1 1/2 Cups Fruit and Nut Medley (walnuts, hazelnuts,
pistachio, dried cranberries and raisins)
1 Satsuma Mandarin, juiced
1 Tablespoon chives, chopped
1 Teaspoon, dried thyme
Salt and Pepper
Toss squash with olive oil, chile powders and cinnamon. Place on baking sheet and bake at 400 degrees for about 25 minute or until fork tender and caramelized. Cool down and toss with nuts and fruit, satsuma juice, chives, thyme and salt and pepper. Serve at room temperature.