Saturday, December 19, 2009


A little scared about cooking so much food but will try to do my best to entertain with a few recipes I have used before. Hopefully everything goes fine.

Greek Salad
  • 2 medium ripe tomatoes, cored and cut into bite sized wedges
  • 1 red pepper, cored, seeds removed and cut into bite sized pieces
  • 1 cucumber, peeled and cut into bite sized pieces
  • 1 red onion, cut into bite sized pieces, soaked in cold water and drained
  • 1/4 cup black olives, pitted
  • 1 cup feta, cut into 1 inch cubes
  • 1 teaspoon fresh oregano

Greek Salad Dressing

  • 1 tablespoon feta cheese, finely crumbled
  • 1 teaspoon dried oregano
  • 1 small clove garlic, finely minced
  • juice and zest of 1 lemon
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • salt and pepper
  1. Combine all salad ingredients in a large mixing bowl.
  2. Whisk together all dressing ingredients and toss with salad.


Brussels sprouts are the hot vegetable right now, and everyone seems to be doing Momofuku’s version. David Chang suggests varying the recipe to suit your taste — we added more sugar to ours.

Fish sauce vinaigrette:
- ½ cup (125 mL) fish sauce
- ¼ cup (50 mL) water
- 2 tbsp (30 mL) rice vinegar
- juice of 1 lime
- ¼ cup (60 mL) sugar (we used ½ cup or 125 mL))
- 1 clove garlic, minced
- 1 red bird’s-eye chile, thinly sliced

Brussels sprouts:
- 2 lb (1 kg) Brussels sprouts, trimmed and halved
- 2 tbsp (30 mL) grapeseed oil plus 1 cup (250 mL) for frying
- 2 tbsp (30 mL) thinly sliced cilantro stems and ½ cup (125 mL) cilantro leaves
- 3 tbsp (45 mL) chopped mint
- ½ cup (125 mL) puffed rice
- ½ tsp (2 mL) grapeseed oil
- ½ tsp (2 mL) shichimi togarashi (Japanese 7-spice powder)
1. Combine ingredients for vinaigrette in a jar. It will keep in the refrigerator for 1 week.
2. Toss Brussels sprouts with 2 tbsp (30 mL) oil and spread on a baking sheet lined with parchment paper, cut side down. Roast 15 to 20 minutes in a preheated 400F (200C) oven until browned but still firm.
3. Add cilantro stems and mint to the vinaigrette. Pat the cilantro leaves very dry and heat 1 cup (250 mL) grapeseed oil in a deep skillet. Add cilantro in batches and cook 5 to 10 seconds. Drain on paper towels. Toss puffed rice with ½ tsp (2 mL) oil and spice powder. Toast puffed rice by cooking in a hot, dry skillet for about one minute until lightly browned.
4. Place sprouts in serving bowl, toss with dressing and sprinkle with cilantro and puffed rice. Makes 6 to 8 servings

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