Soho Charcuterie Grated Carrot And Zucchini Salad Recipes

ARTICHOKE AND ZUCCHINI SALAD

Steps:

• Slice zucchini thinly add drained and quartered artichokes.
• Blend together dressing ingredients in blender for 30 seconds.
• Pour over zucchini and artichokes marinate for 1 hour.
• Tear romaine into bite size pieces, add parsley and mushrooms. Just before serving add artichokes and zucchini. Toss.

CURRY MAYONNAISE FROM THE SOHO CHARCUTERIE

Steps:

• First, in a mortar, grind the cumin, garlic and ginger.
• Combine this mixture and all the remaining ingredients, except the oil and chutney.
• Stir in the chutney last.
• Very good over [2 7-oz cans solid white tuna, drained] tuna with 1/2 c chopped apple, 1/4 c scallions, 3 T chopped celery, 2 T currants and 1/3 c slivered almonds toasted in a 350 oven for 10-15 minutes.

SPICY ZUCCHINI SALAD

Steps:

• Cut all your zucchinis or squash in half,lengthwise.
• Using a sharp knife,cut zucchini into small strips (julienne) or slices.
• Place into a mixing bowl.
• Grate the peel off the lime,then cut it in half and squeeze out all the juice (2 tbsp).
• Mix peel and juice with soy,oil ginger,red pepper and parsley.
• Pour over zucchini and mix well.
• Serve right away or cover and place in fridge.
• It is best served within 3 hours of making because it turns soggy.

SOHO GLOBS

Steps:

• Preheat the oven to 325*F. Line two cookie sheets with parchment paper or grease them lightly with vegetable oil.
• Melt the 8 ounces of semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water. Allow it to cool slightly.
• Sift the flour, baking powder, and salt together into a small bowl and set aside.
• Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium bowl until they are mixed together, about 10 seconds.
• Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape bowl.
• Add the melted chocolate and blend 1 minute more. Now scrape the bowl again.
• Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand. Drop the dough by generously rounded tbsl. about 2" apart onto the prepared cookie sheets.
• Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately move the cookies from the cookie sheets to a wire rack to cool. Enjoy!

SOHO CHARCUTERIE POTATO SALAD WITH WHITE WINE

Steps:

• In a large saucepan, cover the potatoes with about 4 quarts water, 4 t salt and bring water to a boil.
• Lower the flame so that the potatoes cook at a medium simmer until they are easily pierced with a fork, approximately 20 minutes.
• Drain and rinse briefly under cool water for 1 minute.
• While the potatoes are still warm, cut them into thirds and add the remaining ingredients except for the scallions and herbs.
• IT IS IMPORTANT TO ADD THE DRESSING WHILE THE POTATOES ARE STILL WARM SO THAT THE FLAVORS ARE ABSORBED.
• Add the scallions and herbs after the salad has cooled or they will discolor.
• Serve at room temperature or chilled.

CAROTTES RâPéES OR GRATED CARROT SALAD

Steps:

• Peel and grate 7 large carrots. Coarsely chop the parsley and combine with carrots.
• To make the dressing: mix together the juice of 2 lemons, 2 or 3 tablespoons of olive oil, and 2 teaspoons of sugar, some salt, and fresh ground pepper. You may add a dab of Dijon.
• Toss with Carrots then taste; you may add ingredients to your liking.

SOHO CHARCUTERIE GRATED CARROT AND ZUCCHINI SALAD

Steps:

• Mix together thoroughly the garlic, mustard, vinegar and lemon juice. Gradually add the oil and pour over the vegetables.
• Once dressed, the salad's texture starts to soften. It will be soggy in 6 hours, so serve before that.
• NOTE: Leftover peeled celery root should be rubbed with lemon juice. It can be stored in the vegetable bin of the refrigerator for 2 days and used in Cream of Celery Soup.