White Wine Vinegar Greats: Delicious White Wine Vinegar Recipes, The Top 100 White Wine Vinegar Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to White Wine Vinegar Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Almond And Garlic Dip, Almond-Anaheim Dressing for Tejas Smoked Turkey Salad, Antipasto Vinaigrette, Arugula And Watercress Salad, Warm Salad Of Duck Confit With Plums, Walnuts And Chicory, White Corn Salad, Whole Garlic Appetizer, Wilted Cucumber Salad, Wine Glazed Ham Steaks, Yucatan BBQ Sauce...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

White Wine Vinegar Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include White Wine Vinegar. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459438
• Langue: English

Extrait

White Wine Vinegar Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 Almond And Garlic Dip .................................................................................. 1 Almond-Anaheim Dressing for Tejas Smoked Turkey Salad ........................... 2 Antipasto Vinaigrette ..................................................................................... 3 Arugula And Watercress Salad........................................................................ 3 Arugula Salad with Goat Cheese Medallions ................................................... 4 Baked Ramp Custard With Ramp Relish .......................................................... 5 Barbequed Salmon ......................................................................................... 6 Basic Red Chile Sauce .................................................................................... 7 Beef Carbonnade ........................................................................................... 8 Beets And Their Greens With Marjoram And Pine Nuts ................................... 9 Cucumber Sandwiches ................................................................................. 10 Cucumbers With Dill Dressing...................................................................... 11 Curried Chicken Salad With Mango And Papaya ............................................ 12 Curried Meatballs ........................................................................................ 13 Danish Burgers With Herb Caper Sauce And A Mod Salad ............................. 14 Deviled Ham ................................................................................................ 15 Dilled Potato Salad....................................................................................... 16 Eggplant Relish............................................................................................ 17 Exquisite Salad ............................................................................................ 17 French Dressing........................................................................................... 18 French Onion Mushroom Soup ..................................................................... 19 Fresh Pineapple Slaw ................................................................................... 20 Fruit-And-Honey Spinach Salad ................................................................... 20 German Potato Salad With Sour Cream ......................................................... 21 Green Bean and Jicama Salad ....................................................................... 22 Green Bean And Steamed Beet Salad With Tofu Vinaigrette........................... 23 Greens Slaw With Warm Bacon Dressing ....................................................... 24

iii

Grilled Hawaiian Chicken ............................................................................. 25 Grilled Monkfish W Luganeya Sausage, Collards & Tarragon ......................... 26 Grilled Scallop and Shrimp Salad .................................................................. 27 Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad....................... 28 Grilled-Roasted Oysters with Black Pepper................................................... 29 Hawaiian Grilled Chicken ............................................................................. 30 Hazelnut Chocolate Meringues .................................................................... 31 Herb Bean Salad........................................................................................... 31 Hot Chicken And Apple Salad....................................................................... 32 Hungarian Turkey Fajitas ............................................................................. 33 Iceberg Lettuce Chopped Salad With 'French' Dressing ................................. 34 Indian Relish................................................................................................ 35 Jamaican Jerk-Kabobs.................................................................................. 36 Japanese Potato Salad .................................................................................. 36 Jerk Seasoning (Sauce or Marinade).............................................................. 38 Jerk Style Jamaican Chicken ......................................................................... 38 Kyuri No Sunome (Japanese Cucumber Salad) .............................................. 40 La Rinforzata (Neapolitan Cauliflower Salad) ................................................ 40 Lemon Coleslaw........................................................................................... 41 Lima-and-White Bean Succotash.................................................................. 42 Macaroni Salad - 3 ...................................................................................... 43 Mango Vinegar ............................................................................................ 44 Mediterranean Grilled Chicken Salad ............................................................ 44 Mediterranean Meatballs.............................................................................. 45 Muffaletta From New Orleans....................................................................... 46 Mushroom Ketchup ..................................................................................... 47

Chapter 2 N-Z ................................................................................................................................................50 Napa Cabbage Salad .................................................................................... 50 New Orleans Pork-Sweet Potato-Fruit Casserole .......................................... 51 Non-Esoteric Coleslaw ................................................................................. 52 North Woods Red Cabbage .......................................................................... 52 Orange-And-Avocado Salad ........................................................................ 53 Orange-Jicama Salad ................................................................................... 53 Original Coleslaw......................................................................................... 54 Peas And Carrots Spring Salad ..................................................................... 55 Pecan-Crusted Brie With Apple-Pear Conserve ............................................. 55 Pesto Macaroni Salad ................................................................................... 57 Poached Egg Salad On Wild Greens .............................................................. 57 Poached Eggs With Creole Sauce & Fried Eggplant........................................ 59 Portabello Mushrooms Stuffed With Caesar Salad ......................................... 61 Quick Rosemary Steaks ................................................................................ 62

i

v

Table of Contents

Red Snapper With Potato-Leek Crust and Lima-and-White Bean .................. 63 Roast Leg of Spring Lamb with Mint Sauce ................................................... 65 Roasted Cauliflower Salad ............................................................................ 66 Roasted Onion, Endive And Orange Salad .................................................... 67 Russian Pickled Mushrooms ......................................................................... 68 Russian Potato-Beet Salad ........................................................................... 69 Russian Sour Cream Cucumber Salad ........................................................... 70 Salad Lyonnaise And Leek And Potato Soup ................................................. 71 Salmon Nicoise Salad ................................................................................... 73 Salmon Salad with Wasabi Dressing ............................................................. 74 San Juan Summer Salad................................................................................ 75 Sauted Rabbit Loin W Braised Fennel And Balsamic Vinegar.......................... 75 Seppie In Zimino .......................................................................................... 77 Shrimp-and-Bean Salad ............................................................................... 78 Smoked Trout, Avocado And Orange Salad .................................................. 79 Springtime Asparagus Salad ........................................................................ 80 Steamed Fish with Fish Gravy ....................................................................... 81 Steamed Fish With Shrimp Gravy .................................................................. 83 Tomato Salad With Corn And Basil ............................................................... 84 Tossed Green Salad With Gorgonzola And Pear Dressing.............................. 85 Tuna Carpaccio With Cucumbers, Sweet Potatoes And Saffron ..................... 86 Turkey Tortellini Soup ................................................................................. 87 Turkey-White Bean Salad And Tomatillo-Chipotle Spread ............................ 88 Tuscan Chicken ........................................................................................... 89 Veal Oscar ................................................................................................... 90 Walnut And Roquefort Salad ........................................................................ 92 Warm Almond Crusted Brie With Spicy Apple Onion Compote ...................... 92 Warm Salad Of Duck Confit With Plums, Walnuts And Chicory ...................... 94 White Corn Salad ......................................................................................... 95 Whole Garlic Appetizer ................................................................................ 95 Wilted Cucumber Salad ................................................................................ 96 Wine Glazed Ham Steaks.............................................................................. 97 Yucatan BBQ Sauce ...................................................................................... 98 Index .......................................................................................................................................... 100

v

° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

ALMOND AND GARLIC DIP

Servings: -- Source:White Wine Vinegar Greats

5 slices home-style bread ½cupwhole blanched almonds, coarsely chopped 2 cloves garlic, pressed 1 small all-purpose potato, peeled, boiled and drained

Chapter 1: A-M

3tablespoonsfresh lemon juice 3tablespoonswhite wine vinegar

2tablespoonsextra virgin olive oil ¾teaspoonssalt ½teaspoonsugar

Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours.

In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth.

Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set aside. Fill a large bowl with cool water. Drop the dried bread into the water, 1 slice at a time.

When it is soaked, squeeze about half the water from the bread between the palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon-juice mixture, and process

1

White Wine Vinegar Greats

until smooth.

Since the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning.

Scrape the mixture into a bowl. Cover and refrigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a little water before serving.

ALMOND-ANAHEIM DRESSING FOR TEJAS SMOKED TURKEY SALAD

16 servings Source:White Wine Vinegar Greats

1 ½ whole Anaheim chili peppers ¼cupalmond slivers, blanched & toasted

2

1tablespoonwhite wine vinegar 1tablespoonlime juice 1cupcorn oil

STEP ONE: Prepare the Chiles-- Roast chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel and seed.

STEP TWO: Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor fitted with a metal blade. Puree. Then, with the motor running, slowly add oil until the mixture has thickened.

ANTIPASTO VINAIGRETTE

1 servings Source:White Wine Vinegar Greats

⅔cupscanned low-sodium chicken broth, undiluted ¼cupwhite wine vinegar 1 jar diced pimiento, (2-ounce) drained 1tablespoondried Italian seasoning

Chapter 1: A-M

2tablespoonslemon juice 2teaspoonssugar 2teaspoonsDijon mustard 2teaspoonsolive oil ½teaspoongarlic powder ½teaspoonsalt

Combine all ingredients in a jar; cover tightly and shake vigorously to blend. Shake well before serving.

You could use a light cheese tortellini or a different type of tortellini, or even bow-tie pasta or something, to lessen the fat content.

This tasted the best after it had marinated for about 2 days.

ARUGULA AND WATERCRESS SALAD

4 servings Source:White Wine Vinegar Greats

=== Strawberry Preserves === 5ouncesStrawberries [stemmed and sliced] 1tablespoonBalsamic Vinegar 1 ½tablespoonswater ½tablespoonFreshly Ground Black Pepp === Vinaigrette ===

1 ¼tablespoonslemon juice 1 ¼tablespoonswhite wine vinegar ½cupExtra-Virgin Olive Oil 1 ¼tablespoonsblack pepper === Salad === 4ouncesArugula Leaves 4ouncesWatercress Leaves

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White Wine Vinegar Greats

16 Strawberries [stemmed and halved]

1pinchFreshly Ground Black Pepper

TO MAKE THE STRAWBERRY PRESERVES:

In a saucepan over medium heat, mix the strawberries, vinegar, water, and black pepper. Bring it to a boil and continue cooking at a low boil for 25 minutes, until slightly thickened, stirring occasionally. When cool, pour into a bowl, cover and refrigerate.

TO MAKE THE VINAIGRETTE:

In a medium bowl, mix together the lemon juice, and vinegar. Whisk in the oil and pepper to blend thoroughly; cover and reserve. Whisk before serving.

TO SERVE:

In a large bowl, combine the arugula and watercress with the vinaigrette, reserving 4 tablespoons. Divide the mixture among 4 plates. Dip the cut sides of 4 strawberry halves in the pepper.

Arrange them around the greens with 4 more strawberry halves.

Dot each plate with 1 tablespoon of the reserved vinaigrette and 2 tablespoons of the preserves.

ARUGULA SALAD WITH GOAT CHEESE MEDALLIONS

1 servings Source:White Wine Vinegar Greats

⅓cuppine nuts ⅓cupcurrants 3tablespoonsextra-virgin olive oil

4

1tablespoonwhite wine vinegar 10ouncessalad mix, rinsed