Crisp Salad with Garlic and Poblano Dressing
Place 2 poblano peppers over the flame on your stovetop. Char each side turning when the side is blackened. Place peppers in a bowl and cover with plastic wrap. Let cool, then peel off blackened exterior and remove seeds.
Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper.
Crostini:
4-6 slices of French bread cut thinly on the bias
1-2 tbsp. olive oil
Brush bread lightly with oil. Put bread on sheet pan and bake until golden and crisp; about 15 minutes.
Dressing:
Peeled poblanos
1/2 C. buttermilk
1/4 C. mayonnaise or Greek yogurt
1/4 small red onion, roughly chopped
1-2 tbsp. line juice, freshly squeezed
1/4 C. fresh cilantro
3-4 cloves garlic, minced
sea salt and freshly ground black pepper to taste
Put poblano, buttermilk, mayo, onion, lime juice, cilantro and garlic in a blender or food processor. Puree until smooth and creamy. Taste and adjust seasoning if necessary.
Salad:
2 hearts of romaine lettuce, cleaned and cut into 1" strips or 1 full head.
2 carrots, grated
1 C. grated cheddar cheese
2 tbsp. minced fresh chives
Put romaine and carrots in a large salad bowl. Add a portion of dressing and toss to coat. Add more dressing as needed. Place toasted bread on serving plates. Top bread with salad. Garnish with cheese and chives. Serve with additional dressing on the side.
We were chatting during class and came up with a couple of other things that could be added to this salad; corn (roasted or not), black beans, jicama, crushed tortillas.
Watercress & Garlic Soup
1 whole head of garlic, unpeeled
1 tbsp. olive oil
Preheat the ove to 400 degrees. Line a sheet pan with parchment paper.
Cut top 1/4 of garlic head off. Place on sheet pan and drizzle with olive oil. Bake until garlic is soft and caramelized; 45-60 minutes. Let cool slightly. Press from base to remove garlic from skin. Mash garlic with fork roughly.
1 tbsp. olive oil
1 small onion, diced
Heat large soup pot over medium high flame. Add oil and swirl to coat. Add onion and saute until translucent; 4 to 5 minutes.
6 C. chicken stock or water
1 C. pearl barley, uncooked
Add stock, barley and garlic to pot. Bring to a boil, reduce heat to low and cover. Simmer until barley is tender; 50 minutes.
2 C. watercress, chopped
1-2 tbsp. freshly squeezed lemon juice
sea salt and freshly ground black pepper to taste
Stir in watercress and lemon juice. Taste and adjust seasoning.
1 recipe croutons (see below)
3-4 tbsp. olive oil or garlic grapeseed oil
2 C. day old French bread cut into cubes
sea salt and freshly ground black pepper to taste
Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
Place oil in a large mixing bowl. Add bread and toss to coat with oil. Season to taste with salt and pepper. Place bread in one layer on sheet pan. Bake until golden and crispy; 10-15 minutes.
Roasted Garlic Flatbread
1 whole head of garlic, unpeeled
1 tbsp. olive oil
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Cut top 1/4 of the garlic head off. Place on sheet pan and drizzle with olive oil. Bake till garlic is soft and caramelized; 45-60 minutes. Let cool slightly. Press from base remove to remove garlic from heh skin. Mash garlic with fork roughly.
1 C. whole wheat flour
1 C. all purpose flour
4 tbsp. ghee (clarified butter), chilled
1/2-3/4 C. warm water (110-115 degrees)
Put flour in a medium bowl, whisk to combine.
Add ghee and garlic to the bowl. Work through with fingers until mixture resembles cornmeal.
Make a well in the flour mixture, add water 2 tbsp. at a time. Knead dough until it comes together, adding more water as needed.
Turn dough onto slightly floured work surface. Knead dough by hand until it is smooth and elastic; 10 to 15 minutes.
Shape dough into ball and cover with damp cloth; let rest for 30 minutes.
Divide dough into 12 equal pieces; keep unused pieces covered so that they don't dry out.
Lightly flour work surface. Roll each piece into a thin disc about 5 inches around. Stack pieces between parchment., if needed.
Heat cast iron griddle or grill over medium flame. Griddle both sides until lightly browned.
Brush bread lightly with ghee, serve immediately.
Spicy Garlic Chicken Noodles
8oz. fresh Chinese egg noodles
1 tbsp. peanut oil
Bring a large pot of water to a boil. Cook noodles like pasta until al dente; 5-7 minutes. Drain, rinse under cold water and toss with oil.
2 tbsp. salted black bean sauce
1 tbsp. hoisin sauc
1 tsp. sambal
1 tbsp. red wine vinegar
1 tbsp. sugar
1/2 C. chicken stock
Put above ingredients in a small bowl. Mix while mashing beans to make it a sauce. Set aside.
2 boneless skinless chicken breasts
1/4 tsp. sea salt
1 tsp. cornstarch
1/4 tsp. sesame oil
1/4 C. grapeseed oil
4-6 dried red chilis, whole
1 tsp. ginger, grated
6 scallions, whites minced, greens cut on the bias
4-6 garlic cloves, roughly chopped
Heat a wok or skillet over medium high flame. Add oil and swirl to coat. Add chicken and sear until meat is cooked; 5-7 minutes. Remove meat from pan and reserve oil.
Add dried chilis to hot pan. Cook until they blacken and smoke.
Add ginger, scallion whites and garlic. Saute until aromatic; 30 seconds. Add sauce mix and cook, stirring until it boils. Add noodles and chicken and toss until well coated.
1/3 C. whole peanuts, toasted
1 C. cilantro leaves
1-2 drops of sesame oil
Put noodles in serving bowl(s). Garnish with peanuts, cilantro, scallion greens and sesame oil.
Blackened chilis are very spicy, you may want to remove them from the dish before serving...or not.
Also, this meal comes together very quickly so it is a good idea to have everything prepped before you get started
I was so excited about the noodles...I started eating before I snapped the photo! If you've never taken a cooking class before and you like this blog and other cooking blogs, take a class. I learn something new every time we go.
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