5 minute read
Recipes
HOME & FOOD CENTER
Grilled Peach And Goat Cheese Salad DURATION PREP TIME COOK TIME 12 Minutes 10 Minutes 2 Minutes SERVINGS 4
Ingredients: - 2 large ripe peaches, cut into ½-inch wedges - Extra virgin olive oil - 2 bunches arugula ½ cup crumbled goat cheese or feta cheese ¼ cup chopped walnuts
Apple Cider Vinaigrette: - 2 tablespoons apple cider vinegar - ½ teaspoon garlic powder - ¼ cup extra-virgin olive oil - 1 tablespoon honey - 1 tablespoon lemon juice Preparation: 1. Preheat a grill or indoor grill pan to medium-high heat. 2. Brush the peaches with olive oil and grill over high heat for 1 minute on each side. Set the peaches aside. 3. Make the dressing by whisking together the red wine vinegar and garlic powder, then slowly drizzle in the olive oil, whisking constantly, until the dressing is combined. 4. Place arugula in a large bowl and drizzle with the dressing. Toss the arugula with your hands until the dressing is combined with the leaves. 5. Top the arugula with the grilled peaches, crumbled goat cheese, and chopped walnuts.
Notes: Walnuts and goat cheese add protein to this super summer salad. The peaches and other fruit develop incredible flavor when grilled.
JAMIEGELLER.COM
Grilled Peach And Goat Cheese Salad
Poppy And Grandma’s Layered Rakott Crumpli DURATION PREP TIME COOK TIME SERVINGS 1oo Minutes 27 Minutes 25 Minutes 8
HOME & FOOD CENTER
JAMIEGELLER.COM Notes: Both Poppy and Grandma and Ma and Uputzi made this indulgent Hungarian casserole. They used to do layers upon layers upon layers of potatoes, sour cream (full-fat!), sliced hard-boiled eggs, bread crumbs, and butter. I got lazy and just pulled out a 2-quart baking dish for two fabulous layers. Bake it until it’s sort of creamy and golden-crunchy. I’ve heard of people spicing this with paprika, which, as you can imagine, is oh so Hungarian, but we didn’t. I don’t even remember black pepper, so I added white for good measure.
Preparation: 1. Place the potatoes in a large pot and cover with lightly salted cold water to 2 inches above the potatoes. Bring to a boil. Boil until just tender, about 20 minutes. Drain and rinse with cold water. Once the potatoes are cool enough to handle, peel away the skins. 2. Preheat the oven to 350°F. Grease the bottom and sides of a 2-quart oven-to-table baking dish with the butter. 3. In a large bowl, mix the sour cream and milk to a pourable consistency. Slice the potatoes into ¼-inchthick rounds. Place half of the potatoes on the bottom of the baking dish. Slice the eggs ¼ inch thick. Place half of the eggs in a layer over the potatoes. Top with half of the sour cream mixture. Season with 1 teaspoon salt and white pepper to taste. Sprinkle with half of the bread crumbs. Repeat the layers, ending with the bread crumbs. Bake until just starting to crisp around the edges, 35 to 45 minutes. Allow to cool for 5 to 10 minutes. Bring to the table and use a large spoon to scoop and serve. Variation: Not classic, but I’ve seen it done—a layer of sautéed onions. Thinly slice 2 large Vidalia onions and sauté in butter in a large pan over medium heat until soft and just starting to caramelize, 10 to 15 minutes. Add the onions between the potato and egg layers. Ingredients: - 4 medium russet potatoes (about 1½ pounds), scrubbed - Kosher salt - 3 tablespoons unsalted butter, at room temperature - 2 (16-ounce) containers sour cream - 1 cup milk - 10 large eggs, hard-cooked and peeled - Ground white pepper - 1 cup seasoned dry bread crumbs DRESS IT DOWN: The authentic version calls for thinly sliced and layered eggs and potatoes. But you can coarsely chop and mix it all up when you’re in a rush and want the flavor without all the work. MAKE IT A MEAL: This is screaming (can you hear it?) for a light green leafy salad on the side. TIP: I use my egg slicer, and it makes slicing the eggs a cinch. I love it.
Poppy And Grandma’s Layered Rakott Crumpli
Light Summer Corn Salsa
6
Ingredients: - 6 (very fresh) ears of corn 1-2 jalapenos, finely chopped - 1 handful fresh summer herbs such as: basil, cilantro and/or mint, chopped - 2 tablespoons red onion, finely chopped - 1 cucumber, peeled, seeded and finely chopped - Juice of 2 limes - Sea salt - 1 tablespoon apple cider vinegar Preparation: 1. Shave the raw corn off the cob using a large serrated knife. 2. Combine all the ingredients with the corn and serve.
HOME & FOOD CENTER
Notes: A really simple fresh salad to augment the other complicated ones. Serve with tortilla chips or with pita and falafel in place of israeli salad.
JAMIEGELLER.COM
Light Summer Corn Salsa
Spinach, Watermelon And Radish Salad
6-8
HOME & FOOD CENTER
Ingredients: For The Salad - 6 cups (180 g) fresh spinach leaves - 1 watermelon radish, peeled and sliced (1 cup/about 15 slices) - 3 red radishes, sliced (1⁄2 cup/ about 15 slices) - 1 cup (150 g) diced watermelon(1⁄2 -inch/12-mm dice), chilled - 8 fresh mint leaves, roughly chopped
For The Vinaigrette - 1 tablespoon toasted sesame oil - 2 tablespoons rice vinegar - 1 teaspoon raw honey - 1 tablespoon sesame seeds - Kosher salt and freshly ground Preparation: 1. To make the salad, in a large shallow bowl, use your fingertips to gently mix together the spinach, radishes, watermelon, and mint. 2. To make the vinaigrette, in a small jar with a lid, shake together the oil, vinegar, honey, and sesame seeds. Season with a good pinch of salt and pepper. Drizzle the vinaigrette over the salad, toss all together, and serve. 3. Make-Ahead Tip: The watermelon and mint can be prepared and stored in the fridge in separate containers for up to 2 days. The radishes can be prepared in advance and stored for up to 3 weeks. This salad is best when assembled just before serving. black pepper
Notes: This salad screams “summer.” And it will be a showpiece at your next outdoor barbecue. The bright pinks, reds, and greens of this dish entice you to eat with your eyes before even opening your mouth. Combining the small watermelon cubes with the crispy radish slices in a simple, light sesame vinaigrette will leave your guests hankering for more. This one is a keeper. JAMIEGELLER.COM
Spinach, Watermelon And Radish Salad
