Tag Archives: Dijon

SHRIMP AND CUCUMBER BITES

18 Saturday Oct 2014

Posted by in Appetizers, Recipes

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Our neighbor had a wonderful gathering in her newly built home the night before a Razorback football game. After spending the day at a conference in Rogers, and being caught up in the heavy traffic heading back to Fayetteville that afternoon – I had very little time to make the appetizer I had promised. Thankfully these Shrimp and Cucumber Bites came together quickly and elegantly, with a minimum of fuss.

A pair of high heels, a hostess gift and a bottle of wine, and my husband and I were ready to walk across the street to the festivities – a much less congested road than I had traversed earlier.

SHRIMP AND CUCUMBER BITES

shrimp and cucumber bites

2 dozen shrimp, peeled, deveined and cooked

24 slices cucumber

1/2 cup Mustard Vinaigrette (recipe to follow)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

12 Campari tomatoes, halved

garnish with fresh parsley

MUSTARD VINAIGRETTE

1/2 cup sherry vinegar

2 tablespoon shallot, finely chopped

2 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoon minced garlic

salt and freshly ground black pepper to taste

1 1/2 cups olive oil

TO PREPARE THE BITES

In a medium bowl, combine shrimp, cucumber, mustard vinaigrette, salt and pepper, tossing gently to coat. Cover and chill for at least 2 hours (it was more like 15 minutes when I made them). Drain, discarding marinade. Layer 1 cucumber slice and 1 shrimp on cut side of each tomato half (I sliced a thin piece off the bottom of some of the tomatoes so they stood steady on the plate). Garnish with fresh parsley if desired.

Enjoy!

Recipe adapted from Entertain, Decorate, Celebrate, May/June 2014

www.celebratemag.com/

KALE SALAD – FAYETTEVILLE PILATES AND BARRE

18 Thursday Sep 2014

Posted by in Recipes, Salad

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I loved the variety of ingredients in this interesting and delicious salad. I served it with grilled salmon, but it would also be a perfect accompaniment to chicken.

KALE SALAD

kale salad

Whisk together 2/3 cup olive oil (I used 1/3 cup), 1/4 cup white balsamic vinegar, 1 teaspoon orange zest, 2 tablespoons orange juice, 1 tablespoon honey, 2 teaspoons Dijon mustard, 3/4 teaspoon salt and a pinch of ground red pepper, and ground ginger. Toss 5 ounces of baby kale leaves, sections from 2 to 3 oranges, 1 pint of raspberries and 1/3 cup slivered almonds, toasted, with 1/4 cup dressing.

Enjoy!

Recipe adapted from Southern Living, August 2014

WHITE CHEDDAR PIMIENTO CHEESE

30 Wednesday Jul 2014

Posted by in Appetizers, Recipes, spreads

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Tamales were being sold for a fundraiser, and I was very excited to participate. A friend picked them up from the school and delivered several lots to my house for several friends, where we had planned a casual gathering for the occasion.

I made this pimento cheese as an appetizer, and put brisket to heat in the crock pot, set out rolls, fruit, nuts and crackers and another friend brought cookies, which along with the tamales, completed the food faction of the festivities.

WHITE CHEDDAR PIMIENTO CHEESE

2 1/2 cups shredded extra-sharp white cheddar

1/2 cup coarsely chopped green olives with pimientos

1/3 cup mayonnaise

1 tablespoon Dijon mustard

salt and freshly ground black pepper to taste

Combine all ingredients and mix until well blended. Cover and refrigerate.

Enjoy!

Recipe adapted from Relish, August 2011

relish.com/recipes/

ASPARAGUS SALAD WITH LEMON AND FETA

23 Wednesday Jul 2014

Posted by in Recipes, Vegetables

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Lovely for outdoors or to accompany a dinner inside – this asparagus salad is perfect for the summer.

ASPARAGUS SALAD WITH LEMON AND FETA

asparagus and feta salad

1 1/2 pounds of asparagus spears, trimmed

1 tablespoon Dijon mustard

zest and juice from 1 lemon

3 tablespoons of olive oil

1/2 cup crumbled feta cheese

Bring about 1/2 inch of water to a boil in a large skillet. Add asparagus and cover. Simmer 3 to 4 minutes, or until asparagus is crisp tender., drain.

Rinse asparagus with cold water, drain well on paper towels.

Meanwhile, mix mustard, lemon zest, and lemon juice in a small bowl. Gradually add oil, whisking constantly until well blended and thickened.

Place asparagus on a plate, top with mustard sauce and cheese.

Enjoy!

Recipe adapted from Kraft

http://www.kraftrecipes.com/

SEARED SALMON WITH NEW POTATOES AND DIJON BROTH

21 Monday Oct 2013

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My husband is in the process of building a new store, and I become somewhat of a construction widow during the time it takes to get the store built and finished out and up and running. My husband leaves early in the morning to meet with plumbers, electricians and city inspectors and often doesn’t come home until late at night. So on the evenings I know he will be home for dinner, I always like to cook something special. Not only was this salmon dish exceptional, but the potatoes were fresh from a friends garden, which I think made the meal extra special.

SEARED SALMON WITH NEW POTATOES AND DIJON BROTH

1 1/2 pounds of new potatoes, scrubbed and unpeeled
2 tablespoons butter
2 tablespoons oil
4 salmon fillets
2 cups white wine
2 shallots, thinly sliced
2 tablespoons apple cider vinegar
1 1/2 cups chicken broth
2 tablespoons tarragon
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 1/2 pounds baby spinach leaves

Heat oven to 400F. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil, reduce heat to medium high and boil until almost cooked through, about 12 minutes. Drain, cool. Cut potatoes in half.
Melt butter with oil in a large skillet over high heat. Season salmon with salt and pepper. Place salmon in the skillet. Cook until brown, about 4 minutes. Turn salmon over and cook for 2 minutes. Arrange salmon in a large baking dish. Scatter the potatoes around the salmon.
Combine wine, shallots and vinegar in a large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add the chicken broth, tarragon and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potatoes are cooked through, about 20 minutes.
About 5 minutes before salmon is done cooking, heat olive oil in a large pot. Add half of the spinach to the pot, stir until wilted, about 3 minutes, add remaining spinach and toss just until wilted.
Divide spinach among 4 shallow bowls. Top with salmon fillets. Divide potatoes and broth among bowls.
Enjoy!

Recipe adapted from Bon Appetit, April 2006
www.bonappetit.com/recipes‎