Salad Bagatelle Recipes

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PANZANELLA

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16



Panzanella image

Steps:

  • Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  • For the vinaigrette, whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

BAGATELLE (FRENCH-CANADIAN TRIFLE)

The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. This grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala was originally published in Saveur in 2000. It's wonderful to bring to a party; it's really easy and really pretty; and most of the time is chilling time.

Provided by Chef Kate

Categories     Dessert

Time 4h45m

Yield 10-12 serving(s)

Number Of Ingredients 11



Bagatelle (French-Canadian Trifle) image

Steps:

  • For the custard:.
  • Mix together sugar and cornstarch in a large saucepan.
  • Add egg yolks, and whisk to combine; then gradually whisk in milk.
  • Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
  • Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
  • For the trifle:.
  • Cut cake into 2" x 1" pieces.
  • Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
  • Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
  • Pour some of the custard over the berries.
  • Repeat layering, ending with custard.
  • Cover with plastic wrap, and refrigerate for at least 3 hours.
  • Remove trifle from refrigerator about 1 hour before serving.
  • Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
  • Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
  • Decorate trifle with large dollops of whipped cream.

Nutrition Facts : Calories 459.9, Fat 22, SaturatedFat 13.1, Cholesterol 159.8, Sodium 173.6, Carbohydrate 59.5, Fiber 2.2, Sugar 28.9, Protein 4.9

4 tablespoons sugar
2 tablespoons cornstarch
2 egg yolks
2 cups milk
1 teaspoon vanilla extract
1 loaf poundcake, 8-inch x 4-inch (or equal amount of genoise or sponge cake)
2 -4 tablespoons marsala (or rum or brandy)
1 cup strawberry jam
2 cups fresh raspberries
1 1/2 cups heavy cream
1 tablespoon sugar

SALAD BAGATELLE

Make and share this Salad Bagatelle recipe from Food.com.

Provided by Nyteglori

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6



Salad Bagatelle image

Steps:

  • Cut asparagus into 1 inch pieces.
  • Combine with carrots and mushrooms,.
  • Season with salt and pepper.
  • Add mayonnaise and mix.
  • Add lemon juice if desired.

Nutrition Facts : Calories 111.3, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 141.1, Carbohydrate 14.2, Fiber 4.2, Sugar 6.1, Protein 4.8

1 lb fresh asparagus, cooked
3 carrots, julienne and blanched
1/2 lb fresh mushrooms, sliced
1/4 cup flavored mayonnaise or 1/4 cup salad dressing
lemon juice, to taste
salt and pepper, to taste

GRILLED VEGETABLE AND GOAT CHEESE ROULADE

Provided by Food Network

Categories     main-dish

Yield Serves 8

Number Of Ingredients 7



Grilled Vegetable and Goat Cheese Roulade image

Steps:

  • Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.

1 Eggplant, thinly sliced
1 Yellow squash, thinly sliced
1 Green zucchini, thinly sliced
1 Red pepper
1 Green Pepper
5 Ounces goat cheese
1 Ounce sour cream

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