Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Saturday, June 26, 2010

Lemon Caprese Salad

Here is a twist on an Italian favourite - Caprese Salad with a twist of lemon!


1 tomato, sliced
1 ball of fresh mozzarella, drained and sliced (the one that comes in a bag with lots of water in it!)
1 bunch of fresh basil
1 lemon
Olive oil (really good extra virgin olive oil)

Arrange your tomato and mozzarella slices like a fan, alternating tomato with mozzarella. Sprinkle with salt and pepper. Place leaves of fresh basil on top for the salad, and a big splash of olive oil so each slice is coated. Grate lemon rind with a micro plainer on top of the salad so each slice has a bit of lemon peel on it. Next, cut the lemon in half and squeeze the juice on top of the salad.


Saturday, June 19, 2010

Caramelized Pear and Pecan Spinach Salad

I saw this recipe on Grill it with Bobby Flay (who is one of my favourite chefs!). I tried it, and then, changed it up a little bit - try it and see how great it is during your next bar be cue! It is easy, but, very impressive!

Rum Pair Spinach Salad

1 large pear, sliced

¼ cup of butter

pinch of cinnamon

a hand full of brown sugar

salt and pepper

½ cup of rum

pecan halves (as many or an little as you’d like)

6 cups or so of baby spinach, washed and dried

12 cup feta cheese, crumbled

½ cup Olive oil

2 Tblsp Balsamic vinegar

1 Tbls Lemon juice

Place the pear slices, cinnamon, sugar and salt and pepper in a pan and turn the heat on to med-low. Once the butter begins to melt, stir the pears around gently and cook until they just begin to caramelize. Add the pecans. Once the pears and pecans start to become golden brown, add the rum – be careful!!! The rum will flame up (most times). Once the flames (if any) have subsided, turn the pear mixture off – if there are no flames, just let the rum cook out for about a minute or so. Set this mixture aside to cool.

Put the spinach in a salad bowl. Top with the cooled pear and pecan mixture. In a small bown, whisk together the olive oil balsamic vinegar and lemon juice. Top the salad with the dressing and serve.


Thursday, June 10, 2010

Layered Summer Salad

This one looks great on the table and makes a great addition to any out door bar be cue, or indoor setting! Enjoy!

In a large clear bowl, layer the following ingredients beginning on the bottom and working up.


1 can chick peas
2 cups of thinly sliced carrots
2 cups thinly sliced celery
1 cup thinly sliced red onion
4 cups shredded lettuce
2 pints or so of cherry or grape tomatoes, halved (arrange them cut side down on the top - they look really pretty)
Note: - you may use a couple of cans of tuna and layer it right on the chick peas to turn this into a light lunch or supper)

On the side, make or buy your favourite dressing - Epicure Salad dressings are what I use - the Ranch is GREAT with this one! Don't pour the dressing on the salad until you are ready to eat - then, pour on top, and toss gently - YUM!!!!!!

Try it and let me know if you like it!

Cheers to all!