Soho Charcuterie Grated Carrot And Zucchini Salad Recipes

Steps:

• Preheat the oven to 365*. Grease an 8"x 3" loaf pan, set aside.
• In a medium bowl, combine the eggs and the oil; mix well.
• Add the raisins, carrots, and zucchini; mix.
• Add the flour, baking powder, baking soda and salt; mix (be careful not to overmix!).
• Lastly, fold in the brown sugar.
• Pour the mixture into loaf pan and bake for around 55 min, or until a toothpick comes out clean.
• Remove from oven and allow cooling for 5 minute.

Steps:

• First, in a mortar, grind the cumin, garlic and ginger.
• Combine this mixture and all the remaining ingredients, except the oil and chutney.
• Stir in the chutney last.
• Very good over [2 7-oz cans solid white tuna, drained] tuna with 1/2 c chopped apple, 1/4 c scallions, 3 T chopped celery, 2 T currants and 1/3 c slivered almonds toasted in a 350 oven for 10-15 minutes.

Steps:

• Heat the oil, add the halved garlic clove, and cook gently until browned, discard.
• Add the zucchini to the pan, and cook until a little browned and just tender.
• Turn the zucchini and oil into a bowl, and add the remaining ingredients.
• Allow to cool completely, then cover and chill for at least 3 hours.
• Remove from the fridge about 15 minutes before serving.
• *4drained and chopped anchovies can be added in step 2 for a more robust flavour.

Steps:

• In a large saucepan, cover the potatoes with about 4 quarts water, 4 t salt and bring water to a boil.
• Lower the flame so that the potatoes cook at a medium simmer until they are easily pierced with a fork, approximately 20 minutes.
• Drain and rinse briefly under cool water for 1 minute.
• While the potatoes are still warm, cut them into thirds and add the remaining ingredients except for the scallions and herbs.
• IT IS IMPORTANT TO ADD THE DRESSING WHILE THE POTATOES ARE STILL WARM SO THAT THE FLAVORS ARE ABSORBED.
• Add the scallions and herbs after the salad has cooled or they will discolor.
• Serve at room temperature or chilled.

Steps:

• Preheat the oven to 325*F. Line two cookie sheets with parchment paper or grease them lightly with vegetable oil.
• Melt the 8 ounces of semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water. Allow it to cool slightly.
• Sift the flour, baking powder, and salt together into a small bowl and set aside.
• Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium bowl until they are mixed together, about 10 seconds.
• Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape bowl.
• Add the melted chocolate and blend 1 minute more. Now scrape the bowl again.
• Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand. Drop the dough by generously rounded tbsl. about 2" apart onto the prepared cookie sheets.
• Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately move the cookies from the cookie sheets to a wire rack to cool. Enjoy!

Steps:

• Grate each vegetable on a Microplane brand grater [these are the brand the White House chef uses and she recently said they are her favorite cooking tool - they are So Sharp; well worth the price!] or slice very thinly. Mix together with the walnuts and currants [or raisins].
• Mix together the dressing ingredients: sherry vinegar, lemon juice, soy oil, walnut oil, salt and pepper.
• Drizzle dressing over the shredded vegetables OR spray dressing over them from a misting spray bottle.
• Serves 4-6.