Yen Family Site

Salad with Warm Goat Cheese
Adapted from recipe found at foodnetwork.com
Serves 6

Everyone owes it to her/himself to make this salad.

Ingredients:
1 (11-ounce) log plain or herbed unripened goat cheese
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
For the dressing:
1 tablespoons good cider vinegar
2 tablespoons good Champagne or white wine vinegar
Pinch sugar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings

Olive oil and unsalted butter, for frying

Instructions:

Slice the cheese into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste. (Note that the dressing will seem a bit tart but it will go nicely with the goat cheese.)

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Serve this with some crusty bread and you have a perfect meal.

Cabbage Salad with Miso-Ginger Dressing
Serves 6 to 8.
Ingredients:
1/4        cup unseasoned rice vinegar
3            tablespoons white (shiro) miso
1            tablespoon mayonnaise
1            tablespoon fresh lemon juice
1            teaspoon finely grated fresh ginger
3/4        cup vegetable oil
Pinch of sugar
Salt and freshly ground pepper

1/2        small green cabbage, finely shredded (4 cups)
1/2        small red cabbage, finely shredded (4 cups)
4            medium carrots, shredded
4            radishes, shredded
3            large scallions, white and light green parts only, julienned

Instructions:

1.  In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.

2.  Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.

Ingredients:
Bunch asparagas
4-5 small zucchini
1 onion
Bunch broccolini (baby broccoli)
1 each red, yellow and orange bell pepper (for color)
1/4 cup toasted walnuts
(You can add or substiture any vegetable you like)
1/3 cup balsamic vinegar
1/4 cup extra-virgin olive oil 
1-2 cloves garlic, smashed
crumbled gorgonzola 
Instructions:
Wash and cut all the vegetables in 3-4 inch pieces.  Pat dry.  Put altogether into big bowl and season with drizzle of olive oil and salt and pepper.  Spread on baking sheet and roast in oven (350 F) for about 30 minutes.  Remove and let cool to room temperature.
While veggies are roasting, fry garlic in olive oil until tender (over low heat so garlic doesn't burn).  Remove the garlic and pour the oil into temporary bowl.  Put the vinegar into the pan to boil a few minutes - reduce balsamic vinegar to about half.  

Return oil to pan with reduced vinegar and wisk to combine.  You can add a bit of salt and pepper, but this is optional.
Just before serving, combine the vegetables in a salad bowl with the warm balsamic dressing.  Toss in the walnuts and crumbled gorgonzola.
 
 
 

2 globe eggplants, roasted in the oven or barbeque
1 medium sweet onion
1/4 cup of mayonnaise
salt

Roast eggplants until they are very tender.  Drain well and mash pulp.  Process onion in a food processor until it starts getting soupy.  Squeeze out most of the liquid using a paper towel.  Add onion to eggplant.  Homemade mayo works best, but any will do.  Add mayo and salt to taste.  Chill.

Great as a summer side dish or as a spread for crackers.