Diana Vreelands Salade Parisienne Recipes

SIMPLE PARISIAN-STYLE POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
• Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
• Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
• Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
• Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

DIANA VREELAND'S SALADE PARISIENNE

Steps:

• Toss the vegetables with the white-wine vinegar and 1/2cup olive oil, season and let sit for 1 hour.
• For the vinaigrette, mash the yolks of the eggs through a fine sieve into a bowl. Blend in the anchovy paste and whisk in 1/4cup olive oil, stirring until smooth. Add the mustard, tarragon vinegar, tuna, pickles, egg whites and tarragon.
• Drain the vegetables of excess marinade, place in a bowl, dress with the vinaigrette and mix lightly.

BLUE ANGEL CAKE

Steps:

• Preheat the oven to 325 degrees. In a large bowl, bring the egg whites to room temperature. In a small bowl, combine 1 tablespoon water, the lemon juice and vanilla; set aside. Sift into another bowl 1/2 cup sugar, the flour and salt.
• With an electric mixer, whip the egg whites for 1 minute. Add the water mixture and cream of tartar. Whip at high speed until the egg whites are fluffy. Gradually beat in the remaining sugar, beating until the mixture holds a stiff, mounded peak. (Do not overbeat; the mixture should not look dry.)
• Sift half the flour mixture over the whites and fold in with a wide rubber spatula. Repeat with the remaining flour mixture.
• Spoon the batter into a 10-inch tube pan with a detachable bottom and smooth the top. Bake until the top is golden and springs back, 40 to 45 minutes.
• Cool the cake upside down for about an hour, centering it over a large bottle. Run a knife around the cake edges, inner and outer, and, holding the tube, remove the cake. Run a knife between the cake and the bottom of the pan and invert the cake onto a cutting board. Using a large serrated knife, cut the cake horizontally into thirds.
• Using an electric mixer, whip the cream at high speed until thickened. Gradually whip in sugar. When soft mounds begin to form, beat in the Curaçao until the icing is firm.
• Assemble the cake on a serving dish, spreading the icing between the layers, then over the sides and top. Chill until ready to serve.

SPINACH RICE BALLS

Steps:

• Prepare the rice according to package directions. Meanwhile, heat the oil in a large skillet over medium heat and sauté the garlic until lightly browned. Add the onion and sauté until clear. Stir in the spinach, pine nuts, Parmesan cheese and Tabasco. Remove from the heat.
• Add the rice to the spinach mixture and mix well. Season with salt and pepper. Beat 2 of the eggs in a small bowl and add to the spinach mixture. Mix well and set aside to cool.
• Form the mixture into 24 balls. Beat the remaining egg with 1/4 cup water. Dip each ball into the egg wash and then into the bread crumbs.
• Pour oil into a saucepan to a depth of 2 inches and heat to about 365 degrees. Fry the spinach balls in batches until golden brown. Drain on paper towels and keep warm in a low oven until all the balls are fried. Serve with Cumin Tomato Sauce.

CLASSIC FRENCH SALAD

Steps:

• On extra-large serving platter, arrange all ingredients except dressing. Just before serving, drizzle with dressing.

GROUNDNUT STEW

Steps:

• Preheat oven to 375 degrees. Combine cauliflower, 2 tablespoons oil and 1 teaspoon salt and toss. Spread on parchment-covered baking sheet and roast until the cauliflower begins to brown, about 25 minutes, turning pieces every 10 minutes. Set aside to cool.
• Heat remaining oil in a 4-quart saucepan over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic, ginger and pepper flakes and sauté for 5 minutes. Add the yucca, tomatoes, carrots, celery and soy sauce, and cook, uncovered, until tomatoes are reduced, about 5 minutes, stirring occasionally. Stir in two cups of water, cover and bring to a boil over medium heat. Reduce heat and simmer partly covered for 10 minutes. Add the squash, sweet potato and 1 teaspoon salt and mix. Cover and cook for 15 minutes.
• Add the roasted cauliflower and peanut butter to the stew and mix. Cook until heated through, about 5 minutes, stirring frequently. Stir in the ginger juice, scallion, cilantro and cayenne. Taste for seasoning. Stir in a little water if needed to make a nice coating sauce. Pour stew into a large bowl and sprinkle with peanuts and cilantro. Arrange bowl on a platter surrounded by greens and serve.