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Recipes
Contours April 26, 2009

Miso-Shallot Vinaigrette

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1/4 cup shiro miso
1/4 cup sliced shallots
1/4 teaspoon shichimi togarashi (Japanese seven-spice powder) or chili pepper
3/4 teaspoon sugar
Juice of 1/2 lemon
2 Tablespoons naturally brewed rice wine vinegar
1/4 teaspoon sesame oil
3/4 cup grapeseed or canola oil
Kosher salt and freshly ground black pepper

In a blender, combine the miso, shallots, togarashi, sugar, lemon juice, vinegar, and sesame oil, and blend at high speed until smooth. Drizzle the grapeseed oil slowly into the blender to emulsify. Season with salt and pepper to taste. Store in a covered glass jar in the refrigerator for up to 2 weeks.
Makes about 1 1/2 cups.
Source: The Fifth Taste by David and Anna Kasabian

The following three recipes were taken from The All New Fanny Farmer Boston Cooking School Cookbook. Originally published in 1896, my paperback edition is from 1959! So, as you can see, the "All New" part of the title is questionable, but the recipes and references can be invaluable, whether viewed as classics or as inspiration.

When making dressings, you may want to prepare the recipes as is for the first taste. If you enjoy the dressing, you may want to double or triple the recipe for both ease in preparation and to have it on hand for more than one meal.

Russian Dressing
1/2 cup mayonnaise
1/2 cup chili sauce
1/4 cup India Relish or 1 Tablespoon each of minced celery, pimento, and green pepper
Salt, if needed.

Variation:
For Cream Russian Dressing: Just before serving, fold in 1/4 cup cream, beaten stiff.

The next two recipes are recommended for fruit salads, but I think I'd put the nut dressing on almost anything.

Nut Pascagoula Dressing
Pound into a paste (or whirl in a blender):
10 pecan halves
10 blanched almonds

Mix:
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon sugar

Add: 1 Tablespoon vinegar

Stir in slowly:
5 Tablespoons olive or salad oil
Add gradually to the nut mixture.

Pineapple Honey Dressing
Mix, chill and shake well
1/2 cup honey
1/4 cup lemon juice
1/4 teaspoon salt
3 Tablespoons crushed pineapple

The following salad recipe may have to be adapted for warmer weather since pomegranates are in season only up to the beginning of November but the vinaigrette can be made anytime. Adapted from Pom Wonderful, the pomegranate people:

POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette

Ingredients:
Vinaigrette:
1/4 cup arils from 1 large POM Wonderful Pomegranate
1/3 cup olive oil
3 tablespoons balsamic (or raspberry) vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
teaspoon black pepper
1/8 teaspoon cinnamon (optional-may not be great with raspberry vinegar)

Salad:
juice from 2-3 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice
3 tangerines
cup granulated sugar (optional)
4-5 cups fresh spinach leaves
cup thinly sliced fennel
cup thinly sliced red onion

Garnish:
fennel ferns

Directions:
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate
    under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the
    membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of
    the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Prepare fresh pomegranate juice.*
3. Peel and section tangerines.
4. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow
    to marinate 30 to 45 minutes.
5. Drain tangerines; reserve ? cup of the marinade for vinaigrette.
6. Mix 1/3 cup reserved pomegranate marinade with the other vinaigrette ingredients
    and shake together in a tightly covered container.
7. Divide spinach, fennel and red onion on 4 salad plates.
8. Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving.
9. Garnish with fennel ferns.

* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Jewels Quelly

Graduate of The Culinary Institute of America
Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
Email: angelfoodpcs@verizon.net
(908) 689-9530
 
Get her free e-zine by signing up at Jewels' website! www.angelfoodpcs.com

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