Waldorf Salad

(and yes, the trip was fabulous)
OK, Ken and I didn't actually order the waldorf salad from room service but it was very tempting...

see the link below for the famous (and updated) recipe:
http://www.fabulousfoods.com/recipes/salads/fruit/astoria_waldorf_salad.html

Mango Chutney / Cream Cheese Appetizer

8 oz cream cheese
2 tsp curry powder (I used salt free Ginger Curry from Nile Spice)
¾ cup unsalted peanuts, chopped
6 green onions chopped
8 oz Bengal hot mango chutney
(I found Patak’s Original at Tatsuda’s in the oriental section)

Blend cream cheese, curry powder, green onion and chopped nuts together and chill overnight (or at least 6 hours)

Top with mango chutney and serve with Melba toast or crackers.

swiss chard

We received our first installment from our CSA (community supported agriculture) yesterday and have a bunch gorgeous swiss chard! any good recipes?

Sun Dried Tomato Risotto

This is a recipe that our friend Alex made for us last month. We loved it, and when I saw that he had posted the recipe on his web site I thought it would be a good recipe to start with (photos of recipe on: alexandcati.com, Alex and Cati's site devoted to food. Our good friend Esti is often a star...) enjoy.

Alex's Sun Dried Tomato Risotto

• 2 med size onion 3 large cloves garlic
• 2 TBSP butter (1/4 stick)
• 2 TBSP extra virgin olive oil
• 1 cup risotto rice
• 3 cups chicken broth
• 1/2 cup sun dried tomatoes (sliced into strips)
• 1 cup frozen corn

Heat the olive oil and butter in a frying pan on med heat. Sautee the finely chopped onion and garlic until the onion starts to soften. Add the rice to the frying pan and coat the rice evenly with the oil/onion mix. Add one cup chicken broth and bring the mix to a gentle simmer. Be careful not to have this too hot as you want the rice to soak up the broth, and you don’t want to drive it off as steam. After the rice has absorbed the broth, add the next cup, let the rice absorb that, then the last. When the risotto is just about done add the frozen corn and the sun-dried tomatoes.

I like to serve this with seafood; like scallops. Scallops are pretty easy, I drag them through a 5:1 flour and adobo mixture, then sautee in olive oil. Chop some fresh cilantro to sprinkle on top, open the white wine, and you are done.

Kidney Bean Salad w/Walnuts & Cilantro

2 tsp cumin seeds
7 Tbls red wine vine
6 Tbls extra virgin olive oil

5 15-16oz cans kidney beans, rinsed and drained
1 med red onion, finely chopped
1-1/2 c walnuts, toasted and finely chopped
1/2 c chopped fresh cilantro, plus extra for garnish

Toast cumin in skillet over medium heat until fragrant, about 2 minutes.
Whisk vinegar and oil in bowl to combine.
Mix together kidney beans, onion, walnuts and 1/2 c chopped cilantro in large bowl.
Add vinegar and oil mixture.
Crumble cumin seeds between fingers and add to bean mixture.
Toss gently to blend; season with salt and pepper.
Let salad stand at room temperature for 2 hours.

Makes at least 12-14 generous servings.

Seared Scallops w/ Cauliflower, Capers and Raisins

30 min: 4 servings

4 cups cauliflower, cut into small florets ( ½ of small head)
1 tablespoon extra-virgin olive oil
1 ½ lbs jumbo scallops (12)
salt & pepper
2 tablespoons unsalted butter
¼ cup chopped roasted almonds
2 tablespoons drained small capers
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon chopped flat-leaf parsley

Bring medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain; shaking off excess water.

In a large skillet, heat oil until shimmering. Season scallops with salt and pepper: add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers, and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with parsley and serve.

Sommelier choice: 2005 Vinum Cellars Vista Verde Vineyard Viognier

Easy to find choice: Smoking Loon 2005 Viognier
Richard Bruno co-owner of Vinum Cellars makes wines for Smoking Loon

Rules of the Game

Hi team.

Welcome to the Hansen Family Foodie Blog! Here are the rules. You can only post ONE recipe per week so make it your best of the week. We might change the rules later - but let's see how this goes.

Sally and I are sitting at the Portland Airport, drinking breve's and posting our first recipe - aren't we ubber hip.

Pom Cocktail
1 c. pomegranate juice
1 tbsp. sugar
1 slice fresh ginger root - 1/4" thick

4 tbsp. orange juice
1 tsp. Cointreau or other orange liqueur (I agree - this doesn't seem like enough)
1 750-ml bottle brut Champagne, well chilled

Boil first three ingredients in heavy saucepan until syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool. Pour 4 teaspoons of this syrup, 1 tbsp. orange juice and 1/4 tsp. Cointreau into each of four 6-ounce Champagne flutes and fill with Champagne.

ENJOY!