FRUGAL GOURMET'S - MY SPECIAL SALAD
This a Jeff Smith recipe which was published in his cookbook "The Frugal Gourmet". Jeff Smith writes this about the recipe, "I might as well tell you the truth. I threw this one together 5 minutes before we went on the air one morning. I realized that we needed another dish, and I just grabbed what I could. That is not a bad method for creating salads." "Recipe #389827"
Provided by Queen Dana
Categories Corn
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Toss the baby corn with the artichoke hearts and cut asparagus. Add salt and pepper and the fennel dressing. Serve over the greens.
Nutrition Facts : Calories 140.9, Fat 1.3, SaturatedFat 0.2, Sodium 290.3, Carbohydrate 31.2, Fiber 8.4, Sugar 4.5, Protein 7.7
SPECIAL FRUIT SALAD
Dress up a sweet fruit salad with this drizzle of citrusy flavor.-Alice Orton in Big Bear Lake, California.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving 1 teaspoon juice. In a salad bowl, combine the pineapple, apple, cantaloupe, grapes, strawberries and kiwi. In a small bowl, combine the dressing ingredients; add reserved pineapple juice and mix well. Refrigerate fruit and dressing until chilled. Just before serving, pour dressing over fruit and toss to coat.
Nutrition Facts : Calories 136 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 140mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein.
PEKING DUCK (FRUGAL GOURMET)
I remember making this recipe with my parents growing up. It's a lot of fun, and an all-day affair. Grab your tire pump, a clean basketball pumping needle, a fan and an old bed sheet (or other non-lint large scrap of fabric) and have fun!!
Provided by Haversac
Categories Whole Duck
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Remove giblets from inside the duck. Remove the excess fat that hangs about the tail.
- Rub 1 T salt into tho skin and let the duck dry for 1 hour.
- Saute' the orange peel, the 2 chopped green onions, and garlic in the peanut oil for a moment.
- Add 1/2 teaspoon hoisin and the soy sauce. Simmer for a moment, and add the chicken broth. Allow mixture to cool.
- Wipe the duck dry with paper towels.
- Using poultry lacing needles, firmly lace up the neck and tie it closed with twine.
- Begin lacing up the rear end leaving enough space to fill the cavity with sauce.
- After pouring sauce into cavity, finish lacing up the bird, making sure the sauce does not leak out either end! This is very important, it needs to be airtight for the next fun step.
- Now, using the basketball needle and a tire pump, insert the needle into the neck of the bird, just under the skin and on the body side of the string used for the upper neck. Place a 2nd piece of string around the neck just above the point of the needle insertion so that you can tie the neck tightly after pumping the bird like a balloon. Now, slowly and carefully pump up the bird until the skin separates from the meat, remove the needle and quickly tie off the bird (two people for this step really helps).
- The success of the dish depends on the bird being air tight.
- In a large kettle bring 6 quarts water to boil. Add the honey. Make a sling out of one piece of fabric and use it to lower the duck onto the honey water. Roll it gently for a few moments. Don't lose the duck!
- Now remove the duck from the water, and bring the wings around to the back of the bird, and slip a long piece of fabric under the wings.
- Hang the duck so that it swings freely from the sling, in a cool place (we put it in the shower) and aim a fan at it for 3 - 4 hours.
- Play games (Chinese Checkers, Mah Jong, etc) with the family.
- Remove the bird from its roost, and place it gently in a greased roasting rack. Roast for 30 minutes at 425 degrees F.
- Turn the oven to 350 degrees F until you have roasted the duck for a TOTAL TIME of 18 minutes per pound. (Include the first 30 minutes in your time).
- Place a pan of water under the duck to catch the drippings (without smoke - hence the water).
- Remove from oven and allow to rest for a moment.
- Drain the juice and serve in separate bowl.
- The skin is the highlight of the recipe, but the entire duck is amazing!
Nutrition Facts : Calories 1527.1, Fat 137.1, SaturatedFat 45.5, Cholesterol 259.4, Sodium 2123, Carbohydrate 30.6, Fiber 1.1, Sugar 25.8, Protein 41.2
BLUE CHEESE DRESSING
This is another salad dressing that DH and I have been making for years. It is a variation of one by the Frugal Gourmet. We added more blue cheese. We enjoy it and hope you will too! (Jeff Smith's original recipe calls for 1/4 cup bleu cheese and 2 Tablespoons lemon juice. It is part of his Buffalo Chicken Wings recipe and comes from his 1984 book entitled The Frugal Gourmet).
Provided by Acerast
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In a small mixing bowl combine the vinegar and milk.
- Allow to sit for a few minutes to curdle.
- Add the remaining ingredients.
- Mix well.
- Serve over your favorite salad greens.
- Refrigerate leftovers for up to one week.
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